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vegetables

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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GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

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GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

Serves 4

1 ½ lbs red potatoes, cut into cubes

2 Tbsp mayonnaise

2 Tbsp Jay D’s Louisiana Molasses Mustard

1 Tbsp red onions, diced

1 Tbsp green onions, diced

1 Tbsp parsley, finely chopped

½ Tbsp Steens Cane Syrup

Kosher Salt

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the mayonnaise, Molasses Mustard, red onions, green onions, parsley, and Steen’s Cane Syrup. Mix together well, then add the potatoes and toss until combined. Refrigerate until chilled before serving.

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SMOKED CREOLE TOMATO SOUP

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SMOKED CREOLE TOMATO SOUP

SMOKED CREOLE TOMATO SOUP

Serves 4-6

2 lbs whole Creole tomatoes

1 tsp red pepper flakes

1 small yellow onion, diced

2 cloves garlic

3 Tbsp extra virgin olive oil, divided

1 tsp dried oregano

2 Tbsp purple basil, chopped

Jay D’s Spicy & Sweet BBQ Rub to taste

Kosher Salt and Freshly Ground Black Pepper

Light the smoker and adjust temperature to 250F. Season whole tomatoes with one tablespoon of olive oil, salt and pepper. Smoke until soft (about 30-40 minutes). While tomatoes are smoking, chop onions and garlic. Sauté in olive oil until soft. Season with red pepper flakes, Jay D’s Spicy & Sweet BBQ Rub and dried oregano. Add tomatoes with seasonings and simmer for 15 minutes. Purée in a blender until soft. Finish with purple basil.

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JAY D'S MOLASSES MUSTARD FRIED CATFISH

JAY D'S MOLASSES MUSTARD FRIED CATFISH

JAY D'S MOLASSES MUSTARD FRIED CATFISH

Peanut oil or other mild-flavored oil like canola, for frying

1 cup Jay D’s Louisiana Molasses Mustard

1 1/2 cups cornmeal

1 1/2 cups all purpose flour

4 tablespoons Jay D’s Spicy & Sweet BBQ Rub

1 tsp kosher salt

10 catfish fillets (4 to 5 pounds)

In a large Dutch oven or other large pot, pour oil to a depth of four inches and heat over medium heat until it reads 375º on a candy or deep-fry thermometer (or use a countertop deep fryer). Pour the molasses mustard into a shallow dish or aluminum pan. In another shallow dish, stir together cornmeal, flour, barbecue rub, and salt. Coat each fish fillet in the mustard, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 6 to 8 minutes per batch.

Transfer to a paper-towel-lined plate to drain. Serve hot with more molasses mustard, Creole tartar sauce, jalapeño relish, or over roasted vegetables or cole slaw.