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Decadence Gourmet Cheesecakes


With our new product line of Shelf-Stable products, people have been asking for some other uses.

Colorado-Style Southern Chow-Chow

Our version of this Southern Staple, made with Cabbage, Tomatillo’s, Spicy Hot Peppers & More!

Some have been saying that this is the perfect merger of Southern  & Southwest flavor profiles!

Try some on cracker or Tortilla Chips!

Use as a condiment on a shredded BBQ pork sandwich or Sloppy Joes, mix with chicken salad, egg salad, macaroni salad, pasta salad or potato salad, mix a little with your scrambled eggs, a topping for your omelet, in deviled eggs, mix some relish with mayonnaise for a homemade tarter sauce, a topping on grilled fish or salmon…

Chow Chow Meatloaf

1/2 lb 80/20 Ground Beef

1/2 lb Hot Italian Sausage

2 TBS Colorado-Style Southern Chow Chow

1 tsp mined garlic

1/2 tsp white pepper

1 TBS freshly ground black pepper

1 egg

1 c Panko Bread Crumbs

4 oz Tomato Sauce

2 oz Tomato Paste

2 TBS minced onions

Mix all ingredients well. Spray one loaf pan (8 1/2 x 4 1/2) loaf pan and place a slice of bread on bottom.

Put meatloaf mixture in pan, bake for 50-55 minutes, until internal temp reaches 165°. Let rest for a few minutes. Run a knife around edges. Place a plate or small serving platter over the loaf pan, invert and pop the meatloaf out, remove the bread slice and enjoy!

(Note... I am a little bit of a 'PepperHead' and as such, usually add 1 roasted habanero (seeded and fine diced) to this. Feel free to adjust the heat level to your own enjoyment!)

Try serving with some pan-seared Green Beans with Garlic and Red Pepper Flakes!)

Chow Chow Deviled Eggs


6 Hardboiled Eggs

1/3 cup Colorado-Style Southern Chow Chow

1 Tablespoons Mayonnaise

1/2 teaspoon Prepared Ground Horseradish

Salt and Ground White Pepper to taste

Chopped Parsley for garnish (optional)

Cut the chilled hardboiled eggs in half lengthwise and remove the cooked yolk from the white. Reserve yolks. Rinse the egg whites and carefully pat dry. In a mixing bowl, combine the cooked yolks, chow chow relish, horseradish and mayonnaise. Combine well and check for seasonings. Add salt and ground white pepper if need. Fill each egg white with a dollup of the prepared filling. Chill and serve.

Chow Chow Tarter Sauce


1 cups Mayonnaise

¼ cup Fresh Italian Parsley (chopped fine)

1 dash Worcester Sauce

¼ cup Colorado-Style Southern Chow Chow

2 TBS diced green onions

1 dash Louisiana Hot Sauce

¼ cup diced shallots 


Mix the above listed ingredients well and refrigerate them overnight to get the best flavor.

Serve the tartar sauce with your favorite dish.

Crab Cakes with ‘Colorado-Style’ Southern Chow Chow

 Yields 6 Large Crab Cakes or 24 Mini Crab Cakes


1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized

20 saltine crackers, crushed into crumbs (just less than 1 cup of crumbs)

(Or one cup Panko Bread Crumbs)

1 tablespoon minced chives or parsley, optional

1/4 cup mayonnaise

2 tablespoons chopped chives

1 large egg

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 cup (60 ml) canola oil, or mild flavored oil

1 tablespoon butter

Lemon wedges, for serving


Drain the crabmeat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs (optional) and crabmeat together, using your fingers to gently break apart some of the lumps.

Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Scoop the crab mixture into six 1/2-cup mounds and lightly pack into 6 patties, about 1 1/2 inches thick. Cook the crab cakes

Top with (or on the side) ¼ cup of ‘Colorado-Style’ Southern Chow Chow.

'Colorado-Style' Chow Chow Tuna Salad


Two 6-ounce cans white meat tuna packed in water, drained

2 TBS minced celery

1 tsp minced flat-leaf parsley

1/3 cup prepared mayonnaise

1 tsp whole-grain mustard2 TBS ‘Colorado-Style’ Southern Chow Chow

Freshly ground black pepper

Freshly squeezed lemon juice (optional)


In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Ultimate ‘Decadent’ Tuna Melt

(4 servings)


12 oz ‘Colorado-Style’ Chow Chow Tuna Salad

4 oz Shredded Mozzarella

8 slices rye bread

4 TBS mayonnaise

8 TBS unsalted butter

4 sliced American Cheese


-Mix shredded Mozzarella with CC Tuna Salad, put aside

-Spread ½ TBS each mayonnaise on two slices of the rye bread.

-Heat skillet and melt 2 TBS of the butter.

-Once butter is melted, place the two slices of rye bread, mayonnaise side down in the skillet.
-Top each slice of rye bread with a slice of the American cheese

-Spread ¼ of the CC Tuna Salad on top of the cheese.

-Top each with another slice of rye bread

-Spread ½ TBS of mayonnaise on the top of each sandwich.

-Check with spatula, when bottom is golden brown, add 2 more TBS butter to skillet.

-Flip sandwiches, mayonnaise side down and press a little with spatula.

-Cook until 2nd side is golden brown.

-Take out and enjoy!

'Colorado-Style' Chow Chow Grilled Cheese


2 slices of sourdough bread

Sliced fontina cheese

Grated gruyere cheese

1 spoonful of ‘Colorado-Style’ Southern Chow Chow



Melt butter in skillet
Top one slice of bread with half of the cheese
Spread Chow Chow
Add the remainder of the cheese
Top with the other slice of bread
Cook until bread is lightly toasted on both sides

Hot Spinach & Artichoke Dip w/ ‘Colorado-Style’ Southern Chow Chow


1 cup chopped spinach (can use frozen, thaw first)

1 ½ cups chopped artichoke hearts (can use frozen, thaw first)

6 ounces cream cheese

¼ cup sour cream

¼ cup mayonnaise

1/3 c grated fresh parmesan (can use prepared)

1 TBS ‘Colorado-Style’ Southern Chow Chow

¼ tsp salt

¼ tsp black pepper

¼ tsp garlic powder


Boil spinach and artichokes hearts in about a cup of water until tender, drain. Toss liquid.

Heat cream cheese in microwave until soft (should be a little warm)

Stir in all of the ingredients and serve hot.


Check back as we will be updating this frequently with more Colorado-Style Southern Chow Chow recipes as well as our next two shelf-stable products; our Ancho-Chipotle Pesto and our very Hot Pepper Mash.

For years we have been cooking publically here in Western Colorado; on stage at The Palisade Peach Festival, on local TV as well as having written a food column for the Grand Junction Free Press for six years and have posted many of our recipes. Check out our other recipe page here on our website.





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