Cooking with a kick!
Our hot sauces and artisanal spice blend recipes are derived from dishes served in Memphis, highlighting the flavors of southern foods. Our mission based company strives to help you create the best southern comfort foods, while providing comfort to others.    DOUBLE COMFORT. 

Winter Salad with spicy, roasted butternut squash



​Blues City cayenne garlic Chicken

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4 Bone-in Gerber Amish Chicken Thighs skin-on
1 TB olive oil
1 TB butter
30 peeled garlic cloves (2 whole heads)
3 shallots (peeled and quartered)
1TB fresh thyme
½ cup white wine (reduce by ½)
½ cup chicken stock
3 TB heavy cream
1 TB SOUL OF THE SOUTH artisanal spice blend
1 TB BLUES CITY Cayenne Garlic Sauce

Melt butter and add olive oil to cast iron skillet.  Then place 4 chicken breasts in skillet, and saute 2-3 minutes per side.  Remove and set aside in separate dish. In same skillet, saute' 30 garlic cloves and 3 quartered shallots for 5 minutes.  Add 1 TB fresh thyme, ½ cup white wine, ½ cup chicken stock, 3 TB cream, 1 TB Blues City sauce.  Stir until mixed. Rub chicken skin with Soul of the South.  Put chicken back in skillet, and put in over at 375 degrees for about 25 minutes (until 165 on thermometer).  Serve with crusty bread for soaking up juices.  
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       Super easy,3-ingredient
DOUBLE COMFORT SPICY DIP

   8 oz cream cheese
   8 oz. sour cream
   4 TB* Soul of the South artisanal spice blend 
      
1.  Mix cream cheese & sour cream until smooth.
2.  Add Soul of the South artisanal spice blend. Mix well.                        Enjoy!

     *More if you love it spiceeey!
DOUBLE COMFORT
Spicy Party Dip

8 oz cream cheese
8 oz. sour cream
2-3 TB Soul of the South artisanal spice blend (depending on heat desired)
pinch red chili flakes
1.  Mix cream cheese & sour cream until smooth.
2.  Add Soul of the South artisanal spice blend. Mix well. Place in bowl. Sprinkle with chile pepper flakes.  Enjoy!
DC Spicy Party Dip.pdf
File Size: 101 kb
File Type: pdf
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DOUBLE COMFORT
Chicken Pasta Salad
Serves 6-8 people
 
INGREDIENTS
1 Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
2-3 lb. boneless, skinless chicken breasts (about 5 breasts)
2 lb. pasta
6 TB Soul of the South artisanal spice blend
1/4 cup sour cream
1/4 cup mayo
¼ cup fresh cilantro, chopped
 
​PREPARATION
Prep Chicken the night before by rubbing breasts with 2 TB Double Comfort’s Soul of the South artisanal spice blend.  
Let sit in refrigerator overnight (4+ hours). 
Chicken:  After chicken has marinated overnight with Soul of the South , rub chicken again with 2 TB more Soul of the South.  Then roast or grill until cooked through. (Internal temp of 165°).  After chicken cools, cut into bite-sized cubes.
​Vegetables:  Dice onion.  Slice bell peppers.
Pasta:  Cook pasta al dente’.  Let cool. 
Dressing: Mix mayo, sour cream and remaining Soul of the South  together.  Add all but one TB of cilantro to the dressing.  
Toss chicken, pasta, vegetables and dressing together.  Chill.  Garnish with remaining cilantro before serving.  Enjoy!
DC Chicken Pasta Salad.pdf
File Size: 92 kb
File Type: pdf
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DOUBLE COMFORT
Chicken Thighs in Juke Joint Jalapeño Sauce

5 skinless, boneless organic chicken thighs
1 TB kosher salt
1/2 tsp black pepper
5 oz Juke Joint Jalapeño Sauce
1/2 cup mozzarella cheese
1.  Preheat oven to 400°
2.  Mix everything but cheese together in a bowl, and let sit for 10-20 minutes
3.  Shake excess sauce off each thigh, and put chicken thighs on a cookie sheet lined with foil
4.  Pour remaining Juke Joint Jalapeño Sauce mixture over thighs.  Lightly sprinkle mozzarella cheese on each thigh.
5.  Bake for 30 minutes, or until the juices run clear
6.  Serve on a bed of rice or a bed of riced cauliflower.  Enjoy!
DC Chicken Thighs in Juke Joint Jalapeño Sauce.pdf
File Size: 90 kb
File Type: pdf
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DOUBLE COMFORT
Soul of the South Spicy Granola

Preheat oven to 300°
  2 cups uncooked rolled oats
  2 TB salted pumpkin seeds or other seeds
  2-3 TB honey
  2 TB Soul of the South artisanal spice blend
  2 TB cooking Oil
  3 TB dried cherries
Mix all ingredients EXCEPT cherries.  Spread on cookie sheet lined with parchment paper.
Bake 10 minutes or until lightly toasted. Add cherries once out of oven. Cool before serving.
(Store extra for up to 10 days in sealed container.)
DC Soul of the South Spicy Granola.pdf
File Size: 87 kb
File Type: pdf
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DOUBLE COMFORT
Goat Cheese Salad  

1/4 cup blueberries
  3 TB goat cheese
  3 TB Double Comfort Spicy Granola (recipe above)
  3 TB caramelized onions (Cook onions with 1 TB cooking oil. 
  (Stir until begins to brown.)
  1 bowl mixed lettuces
  1-2 TB your favorite vinaigrette
Dress lettuces with vinaigrette.
Gently mix in warm onions.
Sprinkle with berries, cheese & granola.  ENJOY!
DC Goat Cheese Salad.pdf
File Size: 104 kb
File Type: pdf
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DOUBLE COMFORT
Buffalo Chicken Cheeseball
Makes 2 medium cheeseballs

16 oz.   Cream cheese
2 tsp    Soul of the South artisanal spice blend
2 TB     Dried Ranch Dressing Mix
1/2 Cup  Blues City Cayenne Garlic Sauce
                   or for a hotter cheeseball, Memphis Heat Red Pepper Sauce
8 oz      Shredded cheddar cheese
1 Cup  Fully cooked chicken breast, sheedded or chopped small

In a stand up mixer, blend cream cheese, Soul of the South artisanal spice blend , Blues Ciy Cayenne Garlic Sauce and Ranch Dressing Mix until mixed well.  Lightly mix in chicken and cheddar cheese.  Put half in plastic wrap.  Wrap plastic around it, one side at a time, forming a ball with the mixture.  Repeat for the other half.  Refrigerate for 2 hours.  Serve with hearty crackers or cut celery.  ENJOY!
DC Buffalo Chicken Cheeseball.pdf
File Size: 91 kb
File Type: pdf
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DOUBLE COMFORT
Spicy Bourbon & Brown Sugar Pork Tenderloin
Makes 3-4 servings
 
2 lb. pork tenderloin
2 TB Soul of the South artisanal spice blend
2 TB brown sugar
2 TB canola oil
1 TB butter
1/3 cup bourbon or whiskey
  1. Preheat oven to 350° 
  2. Mix brown sugar and Soul of the South together in small bowl. 
  3. Set tenderloin on large plate.  Using clean hands, rub brown sugar/Soul of the South mixture into the tenderloin, pressing firmly and coating all sides and crevices in the meat.
  4. Set aside for10 minutes to allow seasonings to marinate tenderloin.
  5. In cast iron skillet (or oven proof skillet), melt butter and add oil.  Bring to hot temperature, but not smoking. Gently place meat in skillet.  Brown to a nice golden color on all sides.  (Don’t worry about cooking the inside at this point.)  Remove from heat.
  6. Pour bourbon over tenderloin in skillet.  (Bourbon may spatter, may want to wear oven mitts.) Turn tenderloin so it is all covered.  Cover pan with foil.
  7. Put pan in oven and cook for about 20 minutes, until it reaches 140° internally.
  8. Remove from oven, and let set for 5-10 minutes. 
    This will allow meat to continue to cook, without drying out.
  9. Slice and enjoy.  If you’d like, pour pan juices over meat on a bed of rice.
DC Bourbon Brown Sugar Pork Tenderloin.pdf
File Size: 111 kb
File Type: pdf
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DOUBLE COMFORT
Soul of the South Roasted Potatoes
Makes 4 servings

4 Medium Size Potatoes
3 TB Olive Oil
2 TB Soul of the South artisanal spice blend
 
Preheat oven to 350°
Scrub potatoes.
Cut potatoes into 1” x 1” cubes (leave skin on)
Mix olive oil and Soul of the South together.  Toss with cut potatoes. 
Add more Soul of the South if you prefer spicier potatoes.
Spread out on a cookie sheet.  Bake until insides are soft, and edges are crispy, about 20 minutes.  Enjoy!
Optional: Sprinkle potatoes with grated parmesan cheese immediately after removing from the oven.
DC Soul of the South Roasted Pototes.pdf
File Size: 94 kb
File Type: pdf
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Double Comfort® Foods
   Columbus, Ohio
   Phone: 614.623.5518
Email: info@doublecomfortfoods.com
Double Comfort Foods is a social enterprise. 
100% of our profits are donated to hunger-relief charities.
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