Put a 2 lb. pork loin seasoned w/salt & pepper into a hot Slow Cooker. Slap on a healthy dose of Surfer Slappin! Sauce then add 1/2 cup vinegar & 1/2 cup water. Cook on high for 2 hours or until it pulls apart easily with two forks. Drain liquid then add 1 cup of Surfer Slappin! Sauce. Mix well and simmer on low. Serve on mini sweet potato rolls with slaw!
On the Grill: Brush with Surfer Slappin! Sauce every time you turn to get that nice char!
In the Oven: Glaze well with Surfer Slappin! Sauce & finish with high heat to get them bubbly & happy.
In the Fryer: Cook them extra crispy then toss in a bowl with lots of Surfer Slappin! Sauce.
Tuna? Mahi-Mahi? Red Snapper? or Shrimp? They are all fantastic when you finish them with our sweet-tangy-spicy Surfer Slappin! Sauce. Soft Flour tortillas, Pepper Jack Cheese, Crunchy Coleslaw, Pico de Gallo & Cilantro Sour Cream finish off these tasty treats!
Pro Tip: Fresh Jalepenos in the slaw.
Rinse & drain 1 lb. peeled medium shrimp, pat dry & set aside. Melt 1/2 stick of butter in pan over medium heat and add 1/4 cup minced garlic. Stir & cook until light brown. Dust the shrimp in a little cornstarch and add to the pan. Turn up the heat and stir until the shrimp are cooked. Add 1 cup of Surfer Slappin! Sauce & simmer until thick. Serve over a bed of steamed white rice. Add a sprinkle of toasted coconut and enjoy!
Cut your favorite VEGGIES into 1 inch cubes; we like zucchini, onions, bell peppers, yellow squash and mushrooms! Toss them in a bowl with a drizzle of olive oil, and some salt & pepper, and arrange them in a cool pattern on wooden or metal skewers. Grill or Broil, brushing often & generously with Surfer Slappin! Sauce until tender, ENJOY!!
Pat dry a rack of baby back ribs. Season with salt & pepper. Preheat oven to 250 Degrees. Lather the ribs in Surfer Slappin! Sauce and wrap in tin foil. Place in oven for 2 hours. Remove ribs, & drain excess juices. Lather on another helping of Sauce and place in oven for 3 hours. Remove from oven & enjoy! Garnish with a Indian Pale Ale.
6 oz Tomato Juice, 1.5 oz Surfer Slappin! Sauce, sea salt, pepper, 1/2 oz olive juice, 1/2 oz lime juice, pepperoncini, 1.5 oz vodka. Mix ingredients, add ice, and garnish with pickle spear, fresh jalapeno, lime wedge, celery and olives. Best served with an Old Bay rimmed glass. Yum yum.
Pizza dough, 1 cup chopped cooked chicken, 3/4 cup Surfer Slappin! Sauce, shredded mozzarella & gouda cheeses, red onion, jalapenos, fresh cilantro. Toss chicken in sauce. add most of the sauce to the pizza dough as a base. top with cheeses & ingredients, bake 12-15 mins at 450.
Charcoal Grill. Butterfly the all beef dogs. Marinate in Surfer Slappin! Sauce for at least 30 mins. Grill dogs & Toast buns. Assemble dogs as so: Left Side - Slaw & pickle slice. Right side - chili/ Middle - Surfer Slappin! Sauce.
Pair with baked beans and a light Lager beer.
Huge pot or large slow cooker. All the beans, ground sirloin, jalapeno, corn, yellow bell pepper, cilantro, cayenne pepper, diced tomatoes, chili powder, garlic, cumin, Surfer Slappin! Sauce. Serve with chips, pepper Jack cheese & sour cream.
Half ground beef, half ground pork. Mix patties with chili powder, cayenne pepper, Surfer Slappin! Sauce, salt & pepper. grill them burgs! Top with round tortilla chips, Surfer Slappin! Sauce, bacon salsa, and your favorite white queso dip!
2 salmon filets, local honey, Surfer Slappin! Sauce, Salt, pepper, ground ginger, parsley. Marinade Salmon in sauce/honey mixture for 30 minutes. Add spice combination, build tin foil tents, and pop in the oven. 425 degrees for approximately 11-12 minutes.
Lay down that Spinach wrap. Fill it up with Scrambled eggs, bacon red bell pepper, fresh spinach, Pico de Gallo, and cheddar cheese. Mix in some Surfer Slappin! Sauce, then wrap it up. Serve with sour cream, fresh sliced Jalapenos, and a side of Surfer Slappin! Sauce.
Assemble enchiladas with all the ingredients and place seam side down in tray. Smother with Surfer Slappin! Sauce.
Cover with cheese of choice (we recommend a Colby jack). Cover tray with tin foil. bake for 20 minutes. Serve with the Cilantro Lime Crema.
Make some brownies. Using a normal spoon, or funny spoon, scoop a bit size bit of your brownie from the pan. Add a dollop of peanut butter. Add a dangerous dollop of Danger Berry on top. Taste it, savor it, eat it, love it!
Sizzle that beef up and mix with spices & 1 ounce Danger Berry hot sauce. Place tortillas on baking sheet and smack a spoonful of beef mixture on there. Cover with Pepper Jack. Pop in oven for 3 minutes. Remove from oven. Top with Pico, Lettuce, Black Beans, Cilantro, & a nice pour of Danger Berry. Serve w/side of spanish rice.
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A family recipe since 1989.