Recipes

Pig Boy Willy™ Corona™ Chicken
Susan Blake

6 boneless, skinless chicken breasts, cubed
1 packet (2.1 oz.) Pig Boy Willy Famous Carne Adovada Mix
½ c. water
1 12-oz. bottle of Corona beer

Spray or rub slow cooker crock with cooking oil. Place cubed chicken breasts in slow cooker, and add Pig Boy Willy Famous Carne Adovada mix and ½ cup water. Add one bottle of Corona beer to the slow cooker and cook according to package directions.

Serves 4-6.

Pig Boy Willy™ Beef Brisket
Carol Foy, Spicewood TX

3- to 4-pound beef brisket
1 packet (2.1 oz.) Pig Boy Willy Famous Carne Adovada Mix
½ c. water

Spray or rub slow cooker crock with cooking oil. Place 3- to 4-pound beef brisket in slow cooker, and add Pig Boy Willy Famous Carne Adovada mix and ½ cup water. Cook according to package directions or until brisket is fork-tender. Brisket will be done before it is tender.

Serves 4-6.

Pig Boy Willy™ Oven-Baked Potatoes & Fried Eggs
Jack Horner, El Rancho NM

3 to 4 pounds boneless pork ribs
1 packet (2.1 oz.) Pig Boy Willy Famous Carne Adovada Mix
½ c. water
4 medium baking potatoes
~ 5 Tbsp. olive oil
1 Tbsp. each onion salt, granulated garlic, and ground black pepper
4-8 eggs
Grated cheddar, if desired

Spray or rub slow cooker crock with cooking oil. Place boneless pork ribs in slow cooker, and add Pig Boy Willy Famous Carne Adovada mix. Cook according to package directions. About 45 minutes before serving, prepare potatoes and eggs.

For potatoes and eggs:

Preheat oven to 425° F. Dice (in ~ ½ inch cubes) potatoes. Arrange in one layer on rimmed baking sheet, and drizzle with olive oil. Cook 15 minutes, then turn over with spatula. Cook 15 more minutes. Meanwhile, start frying eggs. When the potatoes are done, immediately toss with onion salt, granulated garlic, and ground black pepper.

To serve:

On a warmed plate, layer potatoes first, warm carne adovada next, and fried egg(s) on top. Add grated cheddar over all, if desired.

Serves 4-6 as a main course.

Pig Boy Willy™ Smoked Salmon
Clancey Maloney, El Rancho NM

4 -6 salmon steaks or filets
1 packet Pig Boy Willy Famous Carne Adovada Mix
Cameron’s™ large stove-top smoker
1 Tbsp. Cameron’s™ maple or mesquite stove-top smoker woodchips

Sauce:

½ c. mayonnaise
2 tsp. curry powder
1 tsp. dill weed

Place woodchips in bottom of stove-top smoker. Cover drip pan with aluminum foil and place rack in drip pan. Spray with cooking oil. Place salmon on top of rack, skin side down if filets. Rub in Pig Boy Willy Famous Carne Adovada Mix on the top of the salmon. Do not use small packet of chile pequin. Place lid on smoker and leave slightly open. Set heat at medium and wait for first whiff of smoke. Close smoker lid, and smoke per smoker directions or for 25 minutes leaving heat at medium. Remove salmon from smoker to serving plate.

Meanwhile, prepare sauce by mixing mayonnaise, curry powder, and dill weed in a small bowl. Serve over salmon.

Serves 4-6.

Pig Boy Willy™ Smoked Pork Tenderloin
Clancey Maloney, El Rancho NM

1 2-3# pork tenderloin
1 packet Pig Boy Willy Famous Carne Adovada Mix
Cameron’s™ large stove-top smoker
1 Tbsp. Cameron’s™ maple or mesquite stove-top smoker woodchips

Place woodchips in bottom of stove-top smoker. Cover drip pan with aluminum foil and place rack in drip pan. Spray with cooking oil. Remove silverskin from tenderloin and place tenderloin (it will be in 2 pieces) on top of rack. Rub in Pig Boy Willy Famous Carne Adovada Mix on the top and sides of the tenderloin. Do not use small packet of chile pequin. Place lid on smoker and leave slightly open. Set heat a medium and wait for first whiff of smoke. Close smoker lid, and smoke per smoker directions or for 35 minutes leaving heat at medium. Remove from smoker to cutting board and let sit for 10 minutes. Slice and serve. Great served with onion-apple-raisin chutney.

Serves 6.

Pig Boy Willy™ Shrimp Boil
Nanci Maloney, Kansas City MO

2 to 3 pounds fresh or frozen uncooked, unpeeled large or jumbo shrimp
1 packet (2.1 oz.) Pig Boy Willy Famous Carne Adovada Mix
4 quarts boiling water

Fill 6-quart (or larger) soup pot with water. Add Pig Boy Willy Famous Carne Adovada Mix to water, and bring to a boil. Add shrimp in batches so as not to overload cooking water. Cook until shrimp is pink – usually 2 to 3 minutes. Remove shrimp with a slotted spoon. Repeat until all the shrimp is done. Dig in and shuck shrimp!

Serves 4.

Pig Boy Willy™ Dutch Oven Beef
K.M., Vancouver WA

3 to 4 pounds of beef round or stew meat, cut in 2-inch chunks
1 packet Pig Boy Willy Famous Carne Adovada Mix
½ c. water
1 12-oz. bottle or can of beer

On the stovetop, spray or coat a Dutch oven with cooking oil. Brown chunked beef if desired, then sprinkle with Pig Boy Willy Famous Carne Adovada Mix. Add water and beer. Over medium heat, bring to a boil, then turn down to a simmer. Cook until beef is fork-tender, approximately 1 ½ to 2 ½ hours. Beef will be done before it is tender.

Serves 4-6 as a main course.

Pig Boy Willy™ Popcorn
Clancey Maloney, El Rancho NM

Popped corn
1 packet of Pig Boy Willy Famous Carne Adovada Mix

Pop corn your usual way – either using microwave popcorn, regular popcorn popped with hot oil, or air-popped popcorn. If you air-pop the corn, you may want to add melted butter over the top. Place the popped corn in a large bowl and sprinkle with Pig Boy Willy Famous Carne Adovada Mix to taste. Add chile pequin in small packet at your own risk!