Jay D’s Spicy and Sweet Cassoulet with Blackened Chicken

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Jay D’s Spicy and Sweet Cassoulet with Blackened Chicken

JAY D’S SPICY AND SWEET CASSOULET WITH BLACKENED CHICKEN

4-6 servings

1 pound dried navy beans, soaked overnight
1 pound smoked Andouille sausage, sliced
1 tablespoon of canola oil
1 large onion, small diced
1 large carrot, cut on a biased about a half inch thick
2 stalks celery, chopped
1 head of garlic, minced
1 quart of chicken stock
2 bay leaves
4 sprigs of fresh thyme
2 tablespoons of Jay D’s Spicy and Sweet Rub
Salt/Pepper-to taste

In a dutch oven or cast iron pot, heat canola oil in a pan and brown sausage on both sides.  Transfer to a small bowl, leaving the residual oil in the pan.  Saute onion, garlic, celery and carrot until soft.  Add stock, rub, bay leaves, fresh thyme, sausage and dried beans and bring up to a boil.  Turn down to a simmer, cover and cook for about 2 hours or until beans are tender.  Check seasonings and add salt and pepper to your taste.

BLACKENED CHICKEN

4 boneless, skinless chicken breast
4 tablespoons of Jay D’s Spicy and Sweet Rub
1 tablespoon canola oil

Preheat oven to 350F.   To blacken chicken, heat a cast iron pan with a tablespoon of canola oil over medium high heat.  Season chicken liberally with the rub.  Sear on both sides until slightly black.  Transfer to an oven and cook for 10 minutes or until the internal temperature of the chicken reaches 165F.  Slice and serve over Jay D’s Sweet and Spicy Cassoulet.

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Harvarti and Pear Grilled Cheese with Molasses Mustard

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Harvarti and Pear Grilled Cheese with Molasses Mustard

HARVARTI AND PEAR GRILLED CHEESE WITH MOLASSES MUSTARD

Serves 1

½ pear, sliced into thin strips
1 Tbs of Jay D’s Molasses Mustard
2 slices sourdough bread
4 oz. Harvarti cheese, sliced
1 Tbs unsalted butter, softened

Spread mustard on each slice of bread evenly. Next, layer with cheese on both sides and add pears to one side of bread. Heat a saute pan and add butter. Cook on each side of sandwich until bread is golden brown and cheese is melted.

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Spicy & Sweet Cast Iron Bake

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Spicy & Sweet Cast Iron Bake

SPICY & SWEET CAST IRON BAKE

Serves 4

2 Tbs Smoked Extra Virgin Olive Oil from Red Stick Spice Company
2 Tbs Jay D’s Spicy & Sweet Rub
1 pork tenderloin, about 1 lb.
½ pound Brussels sprouts, halved
Salt and pepper to taste

Preheat oven to 400ºF. Rub pork tenderloin with 1 Tbs of smoked olive oil and 1 Tbs of Jay D’s Spicy & Sweet Rub. Sear on all sides in a cast iron pan and set aside. 

Toss Brussels sprouts with 1 Tbs of smoked olive oil and 1 Tbs of Jay D’s Spicy & Sweet Rub and sear in the same pan on all sides. 

Add seared tenderloin on top of Brussels sprouts bake in cast iron pan for about 10 minutes or until the internal temperature reaches 145ºF.

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BBQ Shrimp

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BBQ Shrimp

BBQ SHRIMP

1 lb large head-on shrimp, marinated (see recipe below)
½ cup BBQ butter, divided (see recipe below)
½ cup heavy whipping cream
1 tbsp Jay D's Barbecue Rub (available at Red Stick Spice)
1 loaf French bread
¼ cup green onion, chopped

Preheat oven to 350 degrees. Cut the French bread into 1/2" crostinis and spread 1 tsp of the BBQ butter. Place crostinis on a sheet pan and bake for 5-7 minutes until slices are golden brown. Heat a large skillet over medium high heat, and add marinated shrimp to cook for 3-4 minutes. Flip the shrimp and add the cream. Reduce cream by half and add the remaining BBQ butter and the Jay D's Barbecue Rub. Continue to cook the shrimp and stir in the butter until the sauce reaches a creamy consistency. Plate the shrimp on a platter and garnish with green onions and crostinis.

SHRIMP MARINADE

¼ cup Jay D’s Louisiana Barbecue Sauce
¼ cup canola oil
¼ cup garlic, minced
1 tbsp freshly ground black pepper
½ tsp cayenne
1 tbsp Slap Ya Mama Cajun Pepper Sauce

In a mixing bowl, combine Jay D's Barbecue sauce, oil, garlic, black pepper, cayenne, and Slap Ya Mama Cajun Pepper Sauce. Place shrimp into gallon Ziploc bag and add the marinade mixture. Allow shrimp to marinate for 4 hours in the refrigerator.

BBQ BUTTER

½ lb unsalted butter, divided
¼ cup garlic, minced

1 tbsp fresh rosemary, minced
1 tbsp fresh oregano, minced
¼ cup Jay D's Louisiana Barbecue Sauce
1 tsp freshly ground black pepper

Heat a skillet over medium heat. Place 2 tbsp of butter in the skillet and allow it to melt. Add the garlic, rosemary, and oregano and cook for 2-3 minutes until the garlic is soft. Add Jay D's Louisiana Barbecue Sauce and cook for additional 2 minutes. Pour the contents of the skillet into the mixing bowl of stand mixer and allow it to cool. Once cool, add the remaining butter, black pepper, and whip butter for 4-5 minutes. The mixture should double in size.

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Jay D's BBQ Chili

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Jay D's BBQ Chili

Jay D's BBQ Chili

Makes about 8 servings 

2 lbs Ground Chuck 80/20
1 Medium Yellow Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
6 Cloves Garlic, minced
1 Serrano, seeded and diced
1 Jalapeño, seeded and diced
1/2lb Andouille, diced
12 oz dark beer
1/2 cup Jay D's Spicy & Sweet BBQ Rub
1 tbs Mexican Oregano
1 tsp Chili Powder
1 tsp Chile de Arbol (can sub a different chili powder such as ancho, or just additional chili powder)
1 tsp Coriander
1 tsp Cumin
12.7 fl oz bottle of Jay D's Louisiana BBQ sauce
Cheddar Cheese, Chopped Green Onions, Sour Cream, etc. to garnish

In a cast iron dutch oven, cook the ground beef over medium heat. Cook until all the beef is brown, stirring occasionally, about 10 minutes. Remove the beef from the pot with a slotted spoon, straining out the grease. Reserve the beef. Discard all but a couple tablespoons of the grease which can be left in the bottom of the pot. 

If the same dutch oven over medium high heat, saute onion, bell peppers, garlic, serrano and jalapeno. Cook until the onions have been sweated and all the vegetables begin to soften, about 7 minutes. 

Add the andouille to the vegetables and stir. Cook the andouille with the vegetables until the andouille starts to brown, around 5 minutes. 

Return the beef to the pot and stir. Add the beer and the Jay D's BBQ Rub and stir. Simmer for 5 minutes.

Add the oregano, chili powder, chili de arbol, coriander and cumin. Stir and continue to simmer for another 5 minutes.

Add the Jay D's Louisiana Barbecue Sauce. Stir and simmer everything for another 10-20 minutes. 

Serve warm in a bowl. It can be served over rice, with tortilla chips, as a Frito pie or eaten by itself. If desired, garnish with cheddar cheese and/or chopped green onions, sour cream, or anything else you can think of.

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Smoky, Roasted Veggies

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Smoky, Roasted Veggies

Smoky, Roasted Veggies

Yields 6 servings

12 carrots, sliced
1 lb. Brussels sprouts, cut in half
2 Tbsp olive oil
2 Tbsp Jay D’s Spicy & Sweet Rub

Preheat oven to 425º.

Toss vegetables in olive oil and Jay D’s Spicy & Sweet BBQ Rub. Between three sheet pans or working in batches, pour the vegetables on sheet pan, leaving room for even roasting (and prevent steaming). Roast for 30 minutes or until vegetables are tender.

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Pimento Cheese Stuffed Jalapeños

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Pimento Cheese Stuffed Jalapeños

Pimento Cheese Stuffed Jalapeños

Yields 4-6 servings

12 jalapeños
6 strips bacon, cooked and crumbled
¾ cup Jay D’s Pimento Cheese

Preheat oven to 375º.

Slice each jalapeño lengthwise and remove seeds and membrane. Parcook jalapeños cut side down for 5 minutes. Let cool and stuff each jalapeño with 1 Tbsp of pimento cheese. Place jalapeños on sheet pan and bake for 10 minutes or until cheese is melted. Garnish with crumbled bacon.

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Cruciferous Crunch Shrimp Salad

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Cruciferous Crunch Shrimp Salad

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil
 

Preheat oven to 400º. 

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.

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Loaded Barbecue Cheese Fries

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Loaded Barbecue Cheese Fries

Loaded Barbecue Cheese Fries

1 lb. frozen fries, cooked according to directions
1 Tbs Jay D’s Spicy and Sweet Rub
1 cup Monterey jack cheese, shredded
1 jalapeño pepper, sliced
1/4 cup Jay D’s Louisiana Barbecue Sauce
¼ cup ranch dressing
Green onions, for garnish

Preheat oven to desired temperature according to directions on back of fries package. Toss fries in a little olive oil and sprinkle with rub. While fries are baking, make the barbecue ranch sauce by combining Jay D’s Louisiana Barbecue Sauce and your ranch dressing of choice. 

When fries are golden brown and delicious, put on a sheet pan and layer with cheese and jalapeño slices. Bake until cheese is melted and garnish with green onions. Lastly, finish with the barbecue ranch sauce and an extra drizzle of Jay D’s Louisiana Barbecue Sauce if you so choose. Enjoy!

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Molasses Mustard Roasted Cauliflower

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Molasses Mustard Roasted Cauliflower

Molasses Mustard Roasted Cauliflower

Serves 4-6

1 large head of cauliflower
1 Tbs garlic olive oil
¼ cup Jay D’s Molasses Mustard
Salt and pepper to taste

Preheat oven to 375ºF. Remove the outer leaves of the cauliflower and trim the stem to be flush with the bottom of the cauliflower so it sits flat. Mix together the garlic olive oil and Jay D's Molasses Mustard and gently brush on outer layer of cauliflower. 

 Season with salt and pepper. Roast for roughly 1 hour or until you can easily pierce with a knife. Cut the cauliflower into smaller pieces florets for serving.

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Molasses Mustard Salmon

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Molasses Mustard Salmon

Molasses Mustard Salmon

Salmon is one of those proteins that never gets old and can be prepared multiple ways.  It has amazing health benefits with vital nutrients such as omega-3 fatty acids, B12, and Vitamin D.  Naturally, salmon works very well mustard so it was a no-brainer when we decided to use Jay D’s Molasses Mustard.  The sweetness from the molasses pairs well with the tanginess of the mustard and adds a perfect touch of flavor to salmon while the rub gives it a spicy, smokey kick.  

Yield 4-6 servings

4 salmon filets
1/4 cup Jay D’s Molasses Mustard
1 tablespoon of Jay D’s Spicy & Sweet Rub

Preheat oven to 400 F. 
Mix mustard and rub together and set aside.  Pat salmon filets dry and place skin side down on an oiled, foil-lined sheet pan.  Add the BBQ mustard mixture to the tops of the filets and bake in oven for 12-15 minutes.  
 

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Turkey Chili with Sweet Potatoes and Black Beans

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Turkey Chili with Sweet Potatoes and Black Beans

TURKEY CHILI WITH SWEET POTATOES AND BLACK BEANS

Yield 4-6 servings

1 Tbs olive oil
1 large onion, diced
5 cloves garlic, minced
1 bell pepper
2 jalapeños
1 ½ lbs shredded turkey, cooked
1 Tbs cumin
1 tsp oregano
2 Tbs chili powder
2 Tbs Jay D’s Spicy & Sweet Rub
1 ½ lbs sweet potatoes, peeled and diced
1 28 oz can diced tomatoes (not drained)
1 15 oz can black beans, drained and rinsed
1 quart of chicken stock

Heat a medium pot on medium heat and saute onions, garlic, bell pepper, and jalapenos in olive oil for 3-5 minutes. Add sweet potatoes, tomatoes, cumin, oregano, barbecue rub which can be found in our Holiday Bundle and chicken stock. Simmer for 20 minutes or until sweet potatoes are almost tender. Stir in shredded turkey and black beans and simmer for another 15 minutes. Season with salt and pepper to taste.  

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Spicy & Sweet Hasselback Potatoes

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Spicy & Sweet Hasselback Potatoes

SPICY AND SWEET HASSELBECK POTATOES WITH LOUISIANA MOLASSES MUSTARD DIPPING SAUCE

Yields 4 servings
8 small potatoes, Yukon Gold, Fingerlings, or Red Bliss
1 cup Jay D’s Spicy & Sweet BBQ Rub Butter (see recipe below)
2 Tbsp green onions, chopped

Louisiana Molasses Mustard Dipping Sauce:

¼ cup Greek yogurt
3 tsp Louisiana Molasses Mustard


Jay D’s Spicy & Sweet BBQ Rub Butter:

1 cup unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub


In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated. 

Preheat oven to 425F.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart. The spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes. 

To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!

As a special treat this holiday season, you can find the Spicy & Sweet Rub and Molasses Mustard in our Holiday Bundle!

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Sweet Potato Pulled Pork Nachos

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Sweet Potato Pulled Pork Nachos

SWEET POTATO PULLED PORK NACHOS

2 large sweet potatoes, thinly sliced on a mandolin

1 ½ cups Jay D’s Triple Threat pulled pork
1 cup of canned black beans, rinsed
1 avocado, sliced
1 cup Monterey jack cheese
½ cup sour cream
2 green jalapenos, thinly sliced
Oil for frying
Jay D’s Spicy & Sweet Rub for seasoning chips

Heat a deep fryer to 300 F. Working in batches drop about 10 sweet potato chips at a time (depending on the size of your fryer and parcook for 1-2 minutes. Transfer to a wire rack and let drain. Set heat to 350F. Working again in batches, drop par-cooked chips into oil for about 1-2 minutes or until edges start to brown. Immediately remove from oil into a mixing bowl or on a paper towel lined rack and season with Jay D’s Spicy & Sweet Rub. 

To assemble nachos:

Layer sweet potato chips with Monterey Jack Cheese, black beans, and pork. Broil until cheese melts. Top with avocado, sour cream, jalapenos, and a drizzle of Jay D’s Louisiana Barbecue Sauce

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Blackened Shrimp with Corn Grits

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Blackened Shrimp with Corn Grits

BLACKENED SHRIMP WITH CORN GRITS

Serves 8-10 entree portions or around 70 tasting portions

4 cups chicken stock

4 cups whole milk

2 cups stone-ground yellow grits

Kosher salt and pepper to taste

4 ounces unsalted butter

3 pounds peeled and deveined gulf shrimp (21/25 ct)

6 tablespoons Jay D’s Spicy & Sweet Barbecue Rub

1/4 cup canola oil

1 bunch scallions, chopped

 

In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil.

Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes. Stir in the butter and season with salt and pepper to taste.

Season the shrimp with Jay D’s Spicy and Sweet Rub which can be found in our shop. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions.

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Oven Roasted BBQ Butter Turkey Breast

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Oven Roasted BBQ Butter Turkey Breast

OVEN ROASTED BBQ BUTTER TURKEY BREAST

2 whole bone-in turkey breasts
2 quarts of brine (recipe below)
1 cup BBQ Butter (recipe below)

For Brine:

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
2 Tbs paprika
2 Tbs chile powder
2 Tbs garlic powder
1 Tbs onion powder
1 tsp cayenne pepper
1 tsp white pepper

Place water in a small sauce pot and heat to simmer. Whisk in salt, sugar and spices allowing them to dissolve, then turn off heat. Transfer cooled brine to bowl or zip lock bag. Add turkey breast, making sure to completely cover, and let sit in the refrigerator overnight.


For BBQ Butter:

½ lb unsalted butter
½ cup Jay D’s Spicy & Sweet Rub

Combine butter & rub in a sauce pan over medium-low heat. Once melted, stir and reduce to simmer.


Preheat oven to 325F. 

Remove turkey from brine and pat dry with a paper towel. Sprinkle both sides with Jay D's Spicy & Sweet Rub which can be found in our Holiday Bundle. Place the turkey breast skin side up on a rack in a roasting pan. Roast the turkey for 1 hour and 45 minutes to 2 hours, while basting with the BBQ butter every 15-20 minutes. Turkey is ready when the skin is golden brown and an instant-read thermometer registers at 165 F when inserted into the thickest and meatiest area of the breast. If the skin starts to over-brown, cover loosely with aluminum foil and allow to finish cooking. Once the turkey is done, transfer to a platter, cover with aluminum foil, and allow to rest 15 minutes before slicing diagonally on the bias. Serve with the pan juices from the bottom of the roasting pan.

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TRIPLE THREAT PULLED PORK

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TRIPLE THREAT PULLED PORK

TRIPLE THREAT PULLED PORK

Serves 4-6

1 Bone-in Pork Shoulder (about 8 lbs)
1 cup Jay D’s Spicy & Sweet BBQ Rub
1 cup Jay D’s Louisiana Molasses Mustard 
4 Tbs kosher salt
2 cups Jay D’s Louisiana Barbecue Sauce

 

Dry pork butt very well with paper towels and coat with 1 cup of Molasses Mustard. This will create a paste that the rub will stick to. Mix rub and salt together and apply liberally to all sides of the pork shoulder. Let sit uncovered in refrigerator overnight. 

Soak apple wood chips in water and heat smoker to 225 F. Place wood chips in smoker and place pork shoulder fat side up in the smoker and smoke for about 1 hour per pound or until internal temperature reaches 190 F. 

Take the pork butt off of the smoker and let cool slightly. Pull pork apart with gloves or tongs and toss with Jay D’s Louisiana Barbecue Sauce. Enjoy on sliders, nachos, or as is.

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SPICY AND SWEET RED BEANS AND RICE

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SPICY AND SWEET RED BEANS AND RICE

SPICY AND SWEET RED BEANS AND RICE

1 lb.  Camellia Red Beans, soaked overnight

1 lb. Smoked Sausage, sliced

2 tablespoons canola oil

1 lb. yellow onion, diced

1/2 lb. green bellpepper, diced

1 bunch green onions, sliced

1 tablespoon, dried sage

3 bay leaves

2 tablespoon Jay D’s Spicy and Sweet Barbecue Rub

1 tablespoon of Slap Ya Mama Cajun Seasoning

Salt/Pepper-to taste

 

To soak beans: Cover beans in water by at least an inch and soak overnight.

In a large dutch oven, brown sausage in canola oil.  Add Zydeco Chop Chop and continue sautéing for 3-5 minutes.  Pour beans and water into pot and bring to a simmer.  Add sage, bay leaves, Barbecue Rub, and Cajun Seasoning. 

Simmer beans until soft. (Should take 1 1/2 -2 hours)

When beans are soft, mash about a cup of beans against the side of pot using the back of a spoon.  Stir in green onions and adjust seasoning if necessary. 

Serve over white rice with a dash of hot sauce and enjoy!

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JALAPENO DUCK POPPERS WITH BARBECUE CREAM CHEESE

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JALAPENO DUCK POPPERS WITH BARBECUE CREAM CHEESE

JALAPENO DUCK POPPERS WITH JAY D’S BARBECUE GLAZE:

Yields 10-12 duck poppers

1 duck breast, sliced into ¼” slices (should result in 10-12 slices)

10 fresh jalapeño pepper slices, seeded

3 slices of bacon, sliced into thirds

¼ cup of cream cheese

½ cup of Jay D’s Louisiana Barbecue Sauce , divided

Toothpicks

Preheat oven to 350 degrees F. Lay bacon on sheet pan for 7-8 minutes. Set aside and cool. Combine cream cheese with 3 Tbs. of Jay D’s Louisiana Barbecue Sauce and set aside.

To assemble duck poppers, layer one slice of duck on top each piece of bacon. Spoon a teaspoon of the barbecue cream cheese mixture on each piece of duck and top with a sliced jalapeño. Roll up and secure with a toothpick.

Place poppers on a sheet pan and parcook in the oven for 7 minutes. Heat grill pan on medium high heat and grill for 3-5 minutes, while basting with Jay D’s Louisiana Barbecue Sauce and enjoy!

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