Main Dishes

Crum's Ghost Pumpkin illustrated mascot of a Ghost Chile pepper.

Fettuccine with Creamy

Spiced Pumpkin Sauce

  • Ingredients:

    • 1 lb. whole grain fettuccine pasta

    • 3 tbsp. olive oil

    • 1 (15 oz) can pure pumpkin puree

    • 1/2 cup heavy whipping cream

    • 1 tbsp. white-wine vinegar

    • 1 cup vegetable stock

    • sea salt

    • tbsp. fresh thyme

    • 2 cloves fish garlic, minced

    • 1 medium onion, minced

    • 1/4 cup fresh parmesan cheese, shredded

    • 2 tbsp. Ghost Pumpkin

    • Red pepper flakes for garnish

    Directions:

    1. To boiling water, add 1 tbsp. olive oil, salt to taste and pasta. Follow pasta directions to cook to al dente. Drain.

    2. In pasta pot, add remaining olive oil and heat over medium. Add garlic and fresh thyme. Mix until garlic is fragrant.

    3. Add pumpkin puree, heavy whipping cream, white-wine vinegar, fresh parmesan cheese & ghost pumpkin. Simmer for 2-3 minutes while constantly stirring.

    4. Add cooked pasta to sauce and toss to coat. If sauce is too thick, use vegetable stock as needed. 

    5. Serve pasta, garnished with red pepper flakes and extra Ghost Pumpkin if extra heat is desired.

    Recipe by Kellie Gunderman

Spaghetti pasta with creamy spiced pumpkin sauce in a black bowl.
Crum's Gold illustrated mascot of a Fatali Chile pepper.

Pasta Fawowsa

  • Ingredients:

    • 2 lbs. of ground beef

    • 1 onion, chopped

    • 3 carrots, chopped

    • 4 stalks of celery, chopped

    • 2 (28 ounce) cans diced tomato’s, undrained

    • 1 (16 ounce) can red kidney beans, drained and rinsed

    • 1 (16 ounce) can white kidney beans, drained and rinsed

    • 3 (10 ounce) cans of beef stock

    • 3 tsp. oregano

    • 2 tsp. pepper

    • 5 tsp. parsley

    • 2 tsp. Gold Crum's

    • 1 (20 ounce) jar spaghetti sauce

    • 8 ounces of pasta

    Directions:

    1. Brown the beef and drain the fat

    2. Put beef into crock pot with all other ingredients except the pasta.

    3. Cook on low for 7-8 hours or on High for 4-5 hours.

    4. Add the pasta 30 minutes before eating.

    5. Serve with crusty warm bread

    Recipe by Kellie Gunderman

A pot of thick bean and vegetable stew with a reddish tomato base, featuring pasta, ground meat, and chopped vegetables, with a metal serving spoon inside.
Crum's Grim illustrated mascot of a skull being pierced with two arrows and a sword.

Grilled Buffalo-style Ribeyes

with Blue Cheese Butter

  • Ingredients:

    • 4 (12-ounce) Angus Beef ribeye steaks

    • 1 cup Grim Sauce (substitute for Grit for an extra kick or Gold for medium heat)

    • ½ cup reduced sodium soy sauce

    • ½ cup vegetable oil, divided

    • 5 cloves garlic, finely chopped

    • 2 tablespoons chili powder

    • 3 teaspoons black pepper, divided

    • 1 stick (4-ounces) unsalted butter, at room temperature

    • 4 ounces crumbled blue cheese

    • ¼ teaspoon granulated garlic

    • 6 stalks celery

    • 1 bunch carrots with tops (6 slim carrots)

    • 1 teaspoon salt

    Instructions:

    1. In a medium bowl, whisk together hot sauce, soy sauce, ¼ cup vegetable oil, crushed garlic, chili powder and 2 teaspoons black pepper.

    2. Place steaks in a large zipper-locking plastic bag and pour in half of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.

    3. Combine butter, blue cheese, granulated garlic and ½ teaspoon black pepper.

    4. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.

    5. Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, with their tops intact, in remaining oil and season with salt and ½ teaspoon pepper. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.

    6. Warm reserved sauce in a small saucepan over low heat.

    7. Remove steaks from marinade, pat dry and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F).

    8. Remove steaks from grill and rest for 5 minutes.

    9. Serve steaks over carrots and celery, topping with sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use.)

    Recipe by Kellie Gunderman

Grilled steak topped with blue cheese crumbles, served with roasted carrots and celery, accompanied by a small dish of sauce.
Crum's Grit illustrated mascot of a Scorpion Chile pepper.

Kellie’s Famous

Grit Jambalaya

  • Ingredients:

    • 2 tablespoons butter

    • 1 pound chicken breast, cut into bite-sized pieces

    • 1/2 pound andouille sausage, sliced in 1/4 inch slices

    • 1 yellow onion, chopped

    • 3 cloves garlic, minced

    • 1 green bell pepper, diced

    • 1 stalk celery, diced

    • 1 cup long grain white rice

    • 1 14.5 ounce can diced tomatoes

    • 2 tablespoons Creole seasoning (see recipe below)

    • 1-2 teaspoons Crum's Grit Sauce

    • 1 teaspoon Worcestershire sauce

    • 2 cups chicken broth

    • 2 bay leaves

    • 3/4 teaspoon salt

    • 1/2 pound medium raw shrimp, deveined + tails removed

    • 4 green onions, thinly sliced

    For the Creole Seasoning:

    • 2 teaspoons garlic powder

    • 2 teaspoons onion powder

    • 2 teaspoons sweet paprika powder

    • 1½ teaspoons dried thyme

    • 1 teaspoon dried oregano

    • 1 teaspoon dried basil

    • 1 teaspoon cayenne pepper

    • ¾ teaspoon salt

    • ½ teaspoon freshly ground black pepper

    Instructions:

    1. Combine all the spices.

    2. Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.

    3. Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.

    4. Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.

    5. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.

    6. Serve sprinkled with some sliced green onions.

    Recipe by Kellie Gunderman

A close-up of a cooked shrimp and sausage jambalaya with rice, red and green bell peppers, and seasonings in a skillet.