WEB EXTRA: Sooie Sauce Recipe Ideas

KNWA Old
FAYETTEVILLE, AR — Many of you will be firing up those grills and ovens for the Memorial Day weekend.

From ribs to pork chops to salad to beans, there will be plenty of culinary creations coming to fruition over the next three days.

Ron Watson, owner of Sooie Sauce and Chef Nik Paunov stopped by KNWA/Fox 24 studios to cook up a pair of dishes that will sure to enhance your Memorial Day cookout.

Sooie Pulled Pork Sliders

Ingredients
1 lb. Pulled Pork
4 Three inch Rolls
2 cups Yellow and Red Peppers
½ Cup Sooie Sauce
½ tsp Tuscan Seasoning
2 cups Cole Slaw mix
1/8 tsp Cayenne Pepper
½ cup Pepperoncini
2 Tbs Pepperoncini juice
2 Tbs Olive Oil

Directions
1. Slice Yellow and Red peppers, add olive oil in a sauce pan and stir-fry peppers. Place roasted pork or ready to serve pulled pork in a pan and break up in small pieces then add to the veggies. Stir in the Sooie sauce and remove from the heat.
2. In a small bowl add the Cole slaw mix, finely sliced pepperoncini and juice, Cayenne Pepper and the Tuscan Seasoning. Mix well
3. Toast the bread rolls and place the meat mixture on the roll bottoms, top with the Cole slaw and the roll tops.

Ravioli with Crab Meat & Sooie Marinara
Ingredients
1 lb. Cheese Ravioli
2 Cloves fresh garlic
2 Tbs Olive oil
½ Cup Sooie Sauce
16 oz Marinara sauce
10 oz. Dungeness crab meat
1 cup Grape Tomatoes
½ cup Clam juice
2 Tbs Butter
1/8 tsp Red Crushed peppers
2 Tbs Chopped Parsley or Fresh Basil
Garlic Bread

Directions
1. In a medium sauce pan bring water to boil and cook the ravioli al dente, drain and arrange portions on plates.
2. While cooking the pasta, in a large sauce pan add oil and garlic. Cut grape tomatoes in half, finely chop garlic and basil. Before garlic turns brown add crab meat, crushed peppers and sauté for few minutes. Add grape tomatoes & butter and toss. Remove One half of the crab meat and all the grape tomatoes and set aside.
3. To the sauce pan with crab meat add Marinara sauce, Clam juice, Sooie sauce and simmer till the sauce thickens.
4. Top the ravioli with the crab/tomato sauce and garnish with sautéed crab meat, grape tomatoes and fresh parsley or basil. Serve with garlic bread.

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