Chargrilled Oysters with Blanc Du Bois Butter

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Chargrilled Oysters with Blanc Du Bois Butter

CHARGRILLED OYSTERS WITH BLANC DU BOIS BUTTER

ingredients:
1 dozen(12) Gulf oysters, shucked and on the halfshell
1 stick butter, unsalted
½ cup Parmesan cheese
2 Tbs chives, minced
½ cup Jay D’s Blanc du Bois
1 Tbs fresh garlic, minced

For the Blanc du Bois Butter:
Allow butter to soften and combine with parmesan, chives, Jay D’s Blanc du Bois and garlic. Mix very well then put in fridge to harden.

Shuck oysters and leave on half shell. Add 1 tablespoon of butter to each oyster and grill or broil until butter is bubbly and slightly browned.

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Oven Roasted Barbecue Pork Chops

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Oven Roasted Barbecue Pork Chops

OVEN ROASTED BARBECUE PORK CHOPS

serves 2

ingredients:
1 Tbs avocado oil
2 Pork Chops, bone-in
2 Tbs Jay D’s Spicy and Sweet Rub
½ cup Jay D's Louisiana Barbecue Sauce

Preheat oven to 400°F

In a cast-iron skillet over medium high heat, preheat avocado oil. Sear pork chops until a golden brown crust forms. Season liberally with rub. Roast in the oven at 400°F until internal temperature reaches 145°F. Coat pork chop with Jay D's Louisiana Barbecue Sauce; turn oven to broil and broil pork chop about 3 minutes; until sauce is caramelized. Remove from cast iron pan and allow to rest for about 4 minutes. 

 

 

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Chicken Biscuit with Molasses Mustard Butter

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Chicken Biscuit with Molasses Mustard Butter

CHICKEN BISCUIT WITH MOLASSES MUSTARD BUTTER

make around 15 3½” biscuits

For the biscuits:
4 cups bread flour
3¾ cups cake flour
3½ Tbs baking powder
1 Tbs + 1 tsp kosher salt
3 Tbs + 1 tsp sugar
3 sticks + ½ Tbs cold unsalted butter, cubed
3¼ cups buttermilk

For the chicken:
6 chicken breast, cut in half, flattened
1½ cups all-purpose flour
2 tsp kosher salt
2 tsp black pepper
2 eggs, whisked
Canola oil for frying

For the butter:
¾ cup Jay D’s Louisiana Molasses Mustard
2 sticks unsalted butter

For the biscuits:
Preheat oven to 375°F. Keep all ingredients as cold as possible!

In a medium mixing bowl, combine both bread and cake flour, baking powder, salt and sugar from the biscuit ingredients. Using a pastry blender or your hands, cut cold butter into flour mixture until butter is the size of peas. Add buttermilk and mix with your hands until shaggy. Cover and rest for 20 minutes. Roll out dough on a floured surface and fold once (to create layers). Roll out again to 1-1¼” thick and cut into 3½” circles. When cutting biscuits out, DO NOT TWIST CUTTER. Just simply press down and lift cutter back up. Place biscuits about ½” apart on greased baking sheet and bake until golden brown.

For the chicken:
Heat canola oil to 350°F in a skillet or table-top fryer. Dredge chicken in seasoned flour, place in egg-wash, then dredge back through flour. Fry chicken until golden, brown, and delicious (about 4-5 minutes).

For the butter:
Soften butter and mix in Jay D’s Louisiana Molasses Mustard.

Open biscuit up and slather butter on both halves. Place fried chicken breast on biscuit and put the other half of biscuit on top of chicken and enjoy your chicken biscuit sandwich!

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Duck & Leek Dumplings with Blanc Du Bois Blueberry Sauce

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Duck & Leek Dumplings with Blanc Du Bois Blueberry Sauce

DUCK & LEEK DUMPLINGS WITH BLANC DU BOIS BLUEBERRY SAUCE

makes about 25 dumplings

ingredients:
2 duck breasts, small diced, skin off (reserve skin)
1¾ cup leeks, thin half moons
2 Tbss shallots, minced
½ cup carrots, small diced
1 rib celery, small diced
1 Tbs fresh garlic, minced
⅓ cup Jay D’s Blanc du Bois
½ tsp kosher salt
¼ tsp black pepper
25 small wonton wrappers
1 egg
1 Tbs water

For the blueberry sauce:
1½ cups Jay D’s Blanc du Bois
1 tsp local honey
1 tsp salt
6 oz blueberries, crushed

Take skin off  duck breasts and place skin into skillet. Turn heat to low and allow for skin to fully render fat (this may take a while). Once fat has rendered, discard skin, but keep the fat.

Add small diced duck breasts, shallots, carrots, celery and garlic to skillet with duck fat. Cook until vegetables are soft, duck is cooked and there is no liquid left in skillet. Set aside and allow to cool.

Whisk 1 egg and 1 Tbs of water. Set aside to be used for egg wash for dumplings. Put wonton wrapper down so one corner is pointing towards the top (diamond-shaped) and brush along edges with egg wash. Place 1 Tbs of filling in the middle and take the bottom corner to meet the top corner to form a triangle. Seal on all three sides and brush with egg wash.

In a saucepot, bring water to a simmer. Poach dumplings until dough is soft.

To make the blueberry sauce, combine blueberries, Jay D’s Blanc du Bois, honey and salt in a saucepan and bring to boil. Simmer for about 15 minutes until thickened and reduced by half. Serve over dumplings or as a dipping sauce.

 

 

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Potato-Parsnip Au Gratin

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Potato-Parsnip Au Gratin

POTATO-PARSNIP AU GRATIN

serves 4

ingredients:
3 potatoes, ¼” rounds
3 parsnips, ¼” rounds
1 whole leek, sliced into half-rounds
8 cloves fresh garlic, minced
3 cups manchego cheese
½ cup heavy cream
¼ cup Jay D’s Louisiana Molasses Mustard

Preheat oven to 400°F. In a small skillet, sauté leeks and garlic until fragrant. Put one layer of potatoes around the bottom of cast iron skillet. Then pour ¼ cup of heavy cream over potatoes. Next, sprinkle small handful of leek/garlic mixture and 1 cup of manchego cheese over potatoes. Place another layer of parsnips on top of cheese. Sprinkle another small handful of leeks and 1 cup of manchego cheese over parsnips. Pour the other ½ cup of heavy cream on top of parsnip layer. Make another potato layer, then sprinkle leeks/garlic and ½ cup of Manchego cheese on top. Take the Molasses Mustard and drizzle on top, then sprinkle remaining leeks/garlic and ½ cup of gruyere cheese. Press down on the au gratin so that all of the layers are compacted. Cover skillet with foil and bake for 20 minutes. Take foil off and continue baking until cheese is bubbly and golden brown. Allow to cool for 5 minutes before chowing down.

 

 

 

 

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Fried Salmon Burger with Molasses Mustard Aïoli

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Fried Salmon Burger with Molasses Mustard Aïoli

FRIED SALMON BURGER WITH MOLASSES MUSTARD AïOLI

serves 2

ingredients:
2 salmon fillets, boneless, skin-off
½ onion, small diced
2 Tbs fresh garlic, minced
1 Tbs avocado oil
2 eggs
2 cups seasoned panko breadcrumbs
1 cup all purpose flour
2 hamburger buns

For the aïoli:
¼ cup Jay D’s Molasses Mustard
2 Tbs Sriracha
½ cup mayo

Garnishes:
Sliced Avocado
Pickled cucumber
Pickled carrot

Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft.  Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes). Put salmon, onions and garlic in a bowl and let cool. Add one egg and ½ cup of breadcrumbs to the bowl and form into patties.  If patties don’t form, add more breadcrumbs until they stay together.

Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.

Dredge patties lightly in flour, shaking off the excess.  One by one, dip in the beaten egg, coating completely and then roll in panko to coat.  

Fry at 350F until golden brown. Build burgers with garnishes and aïoli and enjoy!

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Supreme Rice Salad with Molasses Mustard Vinaigrette

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Supreme Rice Salad with Molasses Mustard Vinaigrette

SUPREME RICE SALAD WITH MOLASSES MUSTARD VINAIGRETTE

makes 6 cups

ingredients:
3 cups uncooked Supreme long grain rice
1 cup red onion, small diced
¾ cup orange bell pepper, small diced
¾ cup yellow bell pepper, small diced
2 Tbs garlic, minced
1 cucumber, seeded and small diced
¼ cup fresh parsley, finely chopped
½ cup fresh basil, finely chopped

Cook rice according to package. Lay cooked rice on sheet pan to slightly cool. Combine rice with all vegetables and vinaigrette. Let rice salad marinade in dressing for at least 2 hours in the refrigerator. Serve cold or room temperature. ENJOY!

For the vinaigrette:
Heaping ½ cup Jay D’s Louisiana Molasses Mustard
3 tsp salt
1 Tbs white wine vinegar
3 Tbs white balsamic vinegar
2 Tbs Jay D’s Blanc du Bois
⅓ cup extra virgin olive oil

In a blender or food processor, add mustard and salt. On low, gradually add both vinegars and Jay D’s Blanc du Bois. In a thin stream add extra virgin olive oil. Mix for 1 minute then transfer to salad and mix thoroughly.

 

 

 

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Molasses Mustard Succotash

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Molasses Mustard Succotash

MOLASSES MUSTARD SUCCOTASH

serves 2-4

ingredients:
2 Tbs butter, unsalted
25.5 oz can hominy
15.5 oz can butter beans
1 ear corn, cut off cob
1 cup orange bell pepper, small diced
¼ cup jalapeño, small diced
1 clove fresh garlic, minced
1 tsp salt
¼ tsp black pepper
¼ cup Jay D's Louisiana Molasses Mustard
¼ cup heavy cream

In a medium sauté pan, heat butter until bubbling, then add all vegetables. Sweat until soft. Add salt, black pepper, Jay D’s Molasses Mustard and heavy cream. Bring to boil, then reduce to simmer for 5-6 minutes. Serve hot with breakfast, lunch or dinner.

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Barbecue Buddha Bowl

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Barbecue Buddha Bowl

BARBECUE BUDDHA BOWL

serves 2
(Vegan, Gluten-free) 

Ingredients:
1 (14 oz.) pack of extra firm tofu
½ cup Jay D’s Louisiana Barbecue Sauce
2 cups brown Supreme Rice, cooked
½ ripe avocado
1 cup kale or spinach
½ cup tahini
2 Tbsp lemon juice
1 cup sweet potato, cubed
2 Tbsp water
1 tsp sea salt

Pre-heat oven to 425 degrees. Press tofu for 15-20 minutes to remove excess liquid. Place tofu into a medium sized bowl and add in ¾ cup Jay D’s Barbecue Sauce. set some aside for drizzling over baked tofu once finished. Mix together gently. (Marinate over night for best results.) 

Place tofu on a flat pan lined with parchment paper and do the same for the sweet potato cubes. Once oven is preheated, place tofu and sweet potatoes in the oven. (Tofu should take 20-25 minutes, sweet potato cubes should take 15 minutes.) While the tofu and potatoes are baking, whisk together the tahini, lemon juice, water and sea salt to create a dressing for the greens. 

After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls. Slice the ½ of an avocado into ¼ into cubes or thin slices. On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado - into each bowl for a completely satisfying meal!  

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Chocolate Chile Truffles

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Chocolate Chile Truffles

CHOCOLATE CHILE TRUFFLES

14 truffles
(Raw, Vegan, Gluten-free) 

Ingredients:
1 cup raw cashews
1 cup raw walnuts
1 Tbsp cacao powder
¼ tsp sea salt
½-1 tsp Jay D's Coffee Chile Rub
12 Medjool dates, pitted (soak in warm water 10 minutes if dried out) 
1 ¼ cups dairy free dark chocolate (chopped roughly) 
1 tsp coconut oil
Topping: ¼ cup cacao nibs, walnuts and/or sea salt for topping


Place cashews and walnuts into food processor and pulse until a meal consistency, set aside in a different dish. Next, place dates into processor and pulse until small clumps/small balls start to form. Add in cacao powder, Jay D’s Coffee Chile Rub, and half of the nut meal. Pulse and continue to add in small amounts of nut meal until a loose/soft dough starts to form. (You may not need to use all of the nuts, can use left overs for toppings.)

Once dough is easy to form, scoop out 1 Tbsp and roll into balls. If they are not holding together well, hold and press the dough into palm and heat for a few seconds. Approximately 14 balls should form, place these on parchment paper and place in freezer to chill. While these are chilling, melt chocolate in double boiler or microwave in 30 second increments. Once melted, stir in coconut oil to help the dipping process. Take the chilled dough out of the freezer and dip each ball and place back onto parchment paper. Once all are dipped, top with excess nuts, cacao nibs or sea salt. 

Let sit out at room temperature before diving in! Store at room temperature in airtight container. (For long term storage, use freezer.)

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Coffee Chile Rub Braised Beef Short Ribs with Grits

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Coffee Chile Rub Braised Beef Short Ribs with Grits

COFFEE CHILE RUB BRAISED BEEF SHORT RIBS with GRITS

6 servings

6 beef short ribs
½ cup onions, small dice
½ cup celery, small dice
½ cup carrots, small dice
1 Tbsp garlic, minced
¼ cup green onion whites
1 quart beef stock, divided
2 Tbsp Jay D’s Coffee Chile Rub
1 cup Jay D’s Louisiana Barbecue Sauce
1 cup grits
1 quart heavy cream
Pinch kosher salt

Brown short ribs over medium high heat, with salt and black pepper to taste. Remove and set aside. Cook onion, celery, carrots and garlic until soft. Deglaze pan with ½ cup beef stock. Add Jay D’s Coffee Chile Rub and Barbecue Sauce. Add the rest of beef stock and braise 3-4 hours covered.

For Grits:
In a saucepan, heat up 1 quart heavy cream to a simmer and whisk in grits and salt. Simmer about 20 min or until absorbed, stirring occasionally.

 

 

 

 

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Brie en Route with Barbecue Fig Jam

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Brie en Route with Barbecue Fig Jam

BRIE EN CROUTE with BARBECUE FIG JAM

8-10 servings

Wheel of Brie cheese
1 Package of Fillo dough, at least 10 sheets
1 egg, beaten

Barebecue Fig Jam:
8 whole fig preserves
½ cup Jay D’s Louisiana Barbecue Sauce

 

Simmer 20 minutes. Blend until smooth.

 

 

Preheat oven to 350℉. Combine fig preserves with Jay D’s Louisiana Barbecue Sauce in a small pot and simmer for 20 minutes. Remove from heat and blend until smooth. Stack 10 Sheets of Fillo dough and place the wheel of Brie Wrap at the center. Fold up corners to completely encase the Brie. Brush egg wash over dough and bake until golden brown. Once out of the oven, cover the top with Barbecue Fig Jam.

 

 

 

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Molasses Mustard Beer Cheese

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Molasses Mustard Beer Cheese

MOLASSES MUSTARD BEER CHEESE

10-12 servings

4 Tbsp butter
4 Tbsp flour
2 cups shredded cheddar cheese
¼ cup Jay D’s Louisiana Molasses Mustard
12 oz stout beer
1 tsp horseradish
1 quart warm milk
3 cloves garlic, microplaned/finely grated
1 tsp onion powder
2 Tbsp kosher salt

In a saucepan, combine butter and flour over medium heat to make a blonde roux; stir constantly. Add milk, stout beer, horseradish, garlic, Molasses Mustard and dried seasonings. Simmer for 15-20 minutes. Turn off heat and whisk in cheese.

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Irish Stew

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Irish Stew

IRISH STEW

4-6 servings

3 lbs beef stew meat
2 cups onions, small diced
2 cups celery, small diced
1 cup carrots, small diced
12 oz stout beer
2 Tbsp flour
1 quart beef stock
1 Tbsp garlic, minced
3 oz tomato paste
2 Tbsp Jay D’s Coffee Chile Rub
4 cups small fingerling or small red potatoes, quartered
3 cups carrots and parsnips, ½” circles
Parsley, finely chopped

Toss beef with salt and black pepper. Sear beef until golden brown. Add onions, celery and carrots; saute for 3-5 minutes. Sprinkle 2 tbsp of flour and slightly toast the flour by continually stirring. Add beer, stock, Jay D’s Coffee Chile Rub, garlic and tomato paste. Simmer for 1-2 hours. Add root vegetables (carrot and parsnip slices) and simmer for 30 minutes. Garnish with chopped parsley.

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Bánh Mi Burger

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Bánh Mi Burger

BANH MI BURGER

4 servings

Pickling Brine:
1 cup water
1 cup rice wine vinegar
¼ cup sugar
1 large carrot  
1 cucumber
1 Jalapeño

Using a vegetable peeler, cut ribbons of carrot and cucumber. Thinly slice the jalapeños. Put carrots, cucumbers, and jalapenos in separate containers. In a saucepan combine water, rice wine vinegar and sugar over medium heat. Heat until sugar is dissolved. Set aside to cool. Once cooled, pour brine into each container until vegetables are submerged. Keep covered and refrigerated overnight.

Pork Patty:
1 lb ground pork
¼ cup green onion
1 tsp ginger, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
¼ cup panko

Season pork and form 4 patties using recipe above. Sear on each side until golden brown and cook for 4-6 minutes total.

Cilantro Yogurt Dipping Sauce:
1 cup Greek yogurt
½ bunch cilantro, finely chopped

Asian BBQ Sauce:
1 cup Jay D’s Louisiana Barbecue Sauce
3 oz pineapple juice
2 Tbsp dark brown sugar
1½ Tbsp fresh ginger, minced
3½ Tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp mirin
2 tsp cornstarch

Combine all ingredients and simmer for 15 min.

Top patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.  

 

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Pimento Cheese Cornbread

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Pimento Cheese Cornbread

PIMENTO CHEESE CORNBREAD

8-12 servings

1½ cups cornmeal
½ cup all purpose flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
2 Tbsp butter, melted
2 cups buttermilk
2 eggs
16 oz Jay D’s Pimento Cheese

reheat oven to 350℉. Combine dry ingredients. Add all wet ingredients plus pimento cheese. Mix until combined. Place in buttered cast iron skillet. Bake 35-40 min or until golden brown and is pulling away from skillet.

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Black Bean Chili

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Black Bean Chili

BLACK BEAN CHILI

4-6 servings

2 Tbsp canola oil
2 lb beef stew meat
1 cup onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ear corn (off cob)
1 cup carrots, diced
¼ cup jalapeño, seeded and diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
28 oz can tomato sauce
15 oz can diced tomatoes
5 Tbsp Jay D’s Coffee Chile Rub
2 Tbsp chili powder¼ tsp cayenne pepper
1 Tbsp balsamic vinegar
1¼ cup canned black beans
1 cup chicken stock
Salt and pepper to taste
1 lime, wedged for garnish
1 diced avocado for garnish
½ bunch cilantro, chopped for garnish

eat canola oil and brown beef with salt and pepper to taste. Do not overload the pan, brown in batches to prevent steaming. Remove beef from pan and set aside. Add onions, bell peppers, carrots, jalapeños, corn and tomato paste to pan. Over medium heat, cook for 6 minutes stirring frequently. Add garlic, and cook until fragrant. Add tomato sauce, diced tomatoes, Jay D’s Coffee Chile Rub, chili powder, cayenne and balsamic vinegar and bring to boil. Add black beans and chicken stock, then bring back to boil. Reduce to simmer and allow chili to cook 45 minutes to 3 hours. Garnish with lime wedge, diced avocado and chopped cilantro.

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Molasses Mustard Hollandaise

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Molasses Mustard Hollandaise

MOLASSES MUSTARD HOLLANDAISE

8-10 servings

3 large egg yolks, lightly beaten.
1½ sticks unsalted butter, melted until foamy, foam skimmed
1 Tbsp fresh lemon juice.
2 Tbsp Jay D’s Louisiana Molasses Mustard
1 tsp Slap Ya Mama hot sauce
Kosher salt

n a saucepan, bring 2 quarts of water to a boil. In a stainless steel bowl, whisk egg yolks over hot the water bath. Using a small ladle, slowly pour a thin stream of butter into egg yolks while whisking continuously. Keep butter warm (not hot) during process. Add lemon juice after the third ladle of butter is whisked into egg yolks. After all butter is added, add Molasses Mustard, hot sauce and kosher salt to taste. Whisk until uniform color.

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Pork Egg Rolls with Molasses Mustard Dipping Sauce

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Pork Egg Rolls with Molasses Mustard Dipping Sauce

PORK EGG ROLLS with MOLASSES MUSTARD DIPPING SAUCE

makes around 14

1 package of egg roll wraps
1 lb ground pork
½ head/2 cups cabbage, diced
¼ cup carrot, small dice
1 small onion, diced
1 Tbsp garlic, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
½ cup tomato sauce
½ Tbsp kosher salt
1 egg, beaten for egg wash

Molasses Mustard Dipping Sauce:
½ cup sour cream
¼ cup Jay D’s Louisiana Molasses Mustard
Pinch of salt

eat canola oil to 350℉ in a skillet. In another skillet, brown ground pork. Add carrots, onions, and garlic, then saute until soft. Add Jay D’s Spicy & Sweet Rub, tomato sauce and salt. Cook for 6 minutes, then set aside to cool. Take an egg roll wrap and brush each side with egg wash. Place 2 tablespoons of filling on wrapper and fold up the corner. Fold the left and right corners into the middle and continue to roll. Fry both sides of egg roll until golden brown and delicious. Serve with molasses mustard sour cream.

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Spicy & Sweet Boiled Peanuts

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Spicy & Sweet Boiled Peanuts

SPICY & SWEET BOILED PEANUTS

8-10 servings

1½ cups salt, more to taste
2 lbs raw or green peanuts, in shell
5 oz Jay D's Spicy & Sweet Rub

If using raw peanuts, allow to soak overnight. If using green peanuts, soaking overnight is not necessary. In a small pot pour enough water over peanuts so that they are covered. Bring to boil, then add salt and rub. Reduce to simmer and cover for 6 hours or until very soft. Reserve a small amount of cooking liquid to store with peanuts. Store in airtight container and refrigerate.

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