Monday, August 29, 2016

Deviled Eggs with Homemade BBQ Mayonnaise

Deviled Eggs with Homemade BBQ Mayonnaise
by Tracy Hersh

Homemade BBQ Mayonnaise

1 egg, room temperature
1 teaspoon salt
1 teaspoon mustard powder
1 1/4 cups light tasting olive oil, divided
1/4 cup Jay D's Louisiana Barbecue Sauce

Deviled Eggs

1 dozen eggs, hard boiled
1/2 cup Homemade BBQ Mayonnaise
1 Tablespoon yellow mustard
1 bunch scallions, minced
2 Tablespoons dill relish

Garnish

Cracked pepper
Chives or scallion tops, sliced
Jay D's Louisiana Barbecue Sauce

Mayonnaise

In a large Mason Jar, add egg, salt, mustard powder and 1/4 cup of the olive oil. Using and immersion blender, blend on high until thick and combined. Keep the immersion blender running and slowly poor the remainder of the oil into the jar while constantly blending and moving the stick up and down until all is thick and creamy. Add in the BBQ sauce and blend until combined.

Deviled Eggs

Slice the eggs in half lengthwise. Remove the yolks and place them into a medium size bowl. Add the 1/2 cup of Homemade Mayonnaise , mustard, scallions and dill relish. Using a handheld mixer, mix until all ingredients are smooth and combined. Place yolk mixture into a piping bag fitted with a star tip. Pipe the mixture into the egg whites equally. You can also spoon in the mixture. Top the eggs with cracked pepper, chopped chives and drizzle with some Jay D's Louisiana Barbecue Sauce.

Thursday, August 25, 2016

BBQ Pulled Corned Beef Sandwich

Pork and chicken are the most popular pulled meat for sandwiches, but why not use another type? Corned beef is rarely used outside of St. Patrick’s Day in the United States and I think that needs to change. It is a protein that I really enjoy, so I knew that I was going to use it as my protein with Jay's BBQ sauce. It was a perfect choice with the tangy BBQ sauce.

BBQ Pulled Corned Beef Sandwich
by Lindsay blogging at Kitchen Musings Today
Serves 4-6

2 -2 1/2 pounds corned beef
1 1/2 cups apple juice
1 1/2 cups Jay D's Louisiana Barbecue Sauce, more for serving
Prepared coleslaw, optional
Burger buns

Place rinsed corned beef and included spices and apple juice into your slow cooker. Add enough water to cover the corned beef. Cook on low heat 8-10 hours until tender. Remove from your slow cooker, discard fat, and shred.

Place shredded corned beef in a saucepan over low heat and add 1 1/2 cups of Jay D’s Louisiana Barbecue Sauce and stir to coat the meat. If it is not completely coated add more BBQ sauce.

Toast the buns, pile high with corned beef, drizzle with BBQ sauce and top with coleslaw.

Wednesday, August 24, 2016

Jay D’s Molasses Mustard Cheese Dip and BBQ Cheese Curd Pretzel Bites

Food Network fans will remember Jay Ducote as the runner-up on Season 11 of Food Network Star. He was likable, funny and always seemed to make great food. Fortunately, Jay has started bottling his own brand of sauces and they really are delicious. I’m very particular about my barbecue sauce and Jay’s Louisiana Style Barbecue Sauce is right up my alley – tangy, thin and totally tasty and his Louisiana Molasses Mustard is perfect – sweet and tangy and a great addition to so many dishes.

I’ve added the barbecue sauce to macaroni and cheese, used the molasses mustard on roasted potatoes for a hot potato dish and added the mustard to make a tangy salad dressing. My favorite dish I’ve made with Jay’s products are the ones I am sharing with you today.

As soon as I opened up the package from Jay D’s, I knew what I wanted to make: Molasses Mustard Cheese Dip and to go along with it BBQ Cheese Curd Pretzel Bites. We had a group of friends over and I made both of these dishes and they were a huge hit. The dip is so incredibly easy and you can serve it with pretzel bites, tortilla chips, crudité – whatever you like.

Jay D’s Molasses Mustard Cheese Dip and BBQ Cheese Curd Pretzel Bites
by Jenny Blogging at The Cookbook Junkies

Molasses Mustard Cheese Dip

8 ounces of cheddar cheese, shredded
8 ounces of mozzarella, shredded
4 ounces of goat cheese, room temperature
4 ounces of Monterey Jack, shredded
3 Tablespoons of Jay D's Louisiana Molasses Mustard
Chives or scallions, for garnish (which I forgot)

Preheat oven to 400°F. Place a 6-inch cast iron pan or other vessel into the oven to preheat. It needs to be hot (please take care and use a hot pad for the handle.)

Mix the three tablespoons of Jay D’s Louisiana Molasses Mustard with the room temperature goat cheese.

Once the pan has heated – roughly ten minutes – carefully remove from oven. Begin layering the cheeses into the hot pan – it will sizzle. Add half the cheddar in a layer, then the mozzarella, then half of the goat cheese mixture, and half the Monterey Jack. Repeat the layers again. Return to over until the cheese is a bubbly, gooey pile of deliciousness. Serve immediately.

For the Pretzel Bites, I use King Arthur’s recipe for Pretzels Bites.

To transform them into BBQ Cheese Curd Pretzel Bites:

36 cheese curds
1/4 cup of Jay D's Louisiana Barbecue Sauce

Combine these two ingredients in a covered bowl and let it marinate overnight in the fridge.

Prepare the pretzel bites as described. I made 36 cheese curd-filled bites, and the rest were plain.

As you are forming the pretzel bites, place one BBQ sauce steeped cheese curd into each piece of dough and fold up sealing it carefully. (There will be a little seepage on a few, but overall the majority of my bites were intact. It works better if you are able to freeze the pretzel bites before the baking soda bath if you have time. Freeze a whole tray --- with them spread out adequately.)

Follow the instructions as indicated with the baking soda bath, salting and bake the bites at 400°F for roughly 10 minutes.

You may also mix two tablespoons of the barbecue sauce with two tablespoons of butter and with a pastry brush apply the mix lightly to the hot bites before serving.

Tuesday, August 23, 2016

Barbecue Vegetable Tacos with BBQ Sauce Creama

I was so excited when I found out that Jay Ducote was going to sponsor us! When I think of barbecue sauce, of course I think of the grill. What is better on a summer day than throwing some stuff on the grill for family and friends? When I have company, I like to include something for everyone. I thought doing a vegetarian taco would be a nice option. My husband, a big meat eater, was satisfied with the meatiness of the Portobello mushrooms, but don’t be shy to grab some chicken, steak or swordfish and grill it up the same way along with the veggies. Tacos are a fun dish and the Jay D’s sauce compliments the vegetables so well! I like to keep my cooking simple, so a great sauce and some vegetables makes a quick, delicious, healthy meal anytime.

Barbecue Vegetable Tacos with BBQ Sauce Crema
by Sarah M.

1 pound small portobello mushrooms, halved
1 zucchini, sliced into rounds
1 squash, sliced into rounds
1 red onion, cut into chunks
1 each yellow and red bell pepper, cut into chunks
Olive oil
Salt
Freshly ground black pepper
Jay D's Louisiana Barbecue Sauce

To serve:
Small flour tortillas
BBQ sauce crema (see below)
1/4 head red cabbage, shredded

It is important that the vegetables be cut into similar sizes so they cook evenly. Place all the vegetables in a large bowl, drizzle a bit of olive oil and season with salt and pepper. Toss all the vegetables to coat. Alternating types and colors, thread the vegetables onto skewers. Baste the vegetable skewers with Jay D's Louisiana Barbecue Sauce.

Heat grill to medium-high (350° - 400°F). Cook the vegetable skewers on the grill for about 10-15 minutes, or until the vegetables become tender and a bit charred. While cooking, turn the skewers occasionally and continue basting with the barbecue sauce.

When then vegetables are done, turn off the grill. Throw the tortillas on the grill for about 15-20 seconds a side and keep warm in a kitchen towel.

I like to serve this up family style so everyone can make their own!

BBQ Sauce Crema

1 cup sour cream
1 1/2 Tablespoons Jay D's Louisiana Molasses Mustard
Juice from 1/2 lime
1/2 teaspoon chili powder

Mix all the ingredients together until thoroughly combined. I suggest making this first so it sits and the flavors combine.

Monday, August 22, 2016

Barbecue Roasted Brussels Sprouts

Jay Ducote’s Jay D’s Louisiana Barbecue Sauce is carefully crafted from a blend of traditional Louisiana spices, with a hit of pure cane sugar for some natural sweetness. Paired with his Louisiana Molasses Mustard, the combination is terrific – sweet and tangy, with a kick! These oven roasted Brussels sprouts are the perfect vehicle for this taste sensation. Let these little babies get good and brown, and you have a delicious treat to accompany your next meal. A finish of Aleppo pepper adds a bright pop of heat. Bet you can’t stop eating them!

Barbecue Roasted Brussels Sprouts
by Gary Gee http://nowserving.mycookingblog.com
Serves 4

1 pound Brussels sprouts, halved, root end trimmed
Coarse sea salt
2 Tablespoons Jay D’s Louisiana Barbecue Sauce
1 Tablespoon Jay D’s Louisiana Molasses Mustard
1 Tablespoon lard, chicken fat, beef fat, or vegetable oil
Freshly ground black pepper
1 teaspoon Aleppo pepper

Place Brussels sprouts in a medium bowl. Fill with cold water. Add approximately 2 Tablespoons salt, and stir gently to dissolve. Soak Brussels sprouts for 30 minutes. Drain, rinse, and soak again with water only for about five minutes. Drain. Spin Brussels sprouts dry in salad spinner, or blot well with paper towels. Set aside.

Preheat convection oven to 375°F, or conventional oven to 400°F. Prepare rimmed baking sheet by lining with heavy duty aluminum foil.

In a small dish, stir together Jay D’s Barbecue Sauce and Jay D’s Molasses Mustard. Set aside.

Place Brussels sprouts on baking sheet. Add 1 Tablespoon barbecue/mustard mixture and the lard, fat, or oil. Using your hands, rub all together, coating the sprouts well, and landing them cut side up. Sprinkle liberally with salt and pepper. Turn sprouts over, and season again, leaving cut side down.

Roast Brussels sprouts in oven for approximately 6-8 minutes, or until cut side is slightly brown, but the sprouts are still firm. Using tongs, carefully turn each sprout over (cut side up). Brush with one Tablespoon of the remaining barbecue/mustard mixture. Continue roasting for 4-6 minutes, until Brussels sprouts are nicely brown, and just fork tender. Toss with remaining barbecue/mustard mixture, sprinkle with Aleppo pepper, and remove to serving platter. Serve at once.


Thursday, August 18, 2016

Zippy Mustardy Potatoes

I've "known" Jay Ducote for a few years now, although I've never seen him in person. We first "met" when a book publisher chose us - along with quite a few other bloggers - to help promote one of Emeril Lagasse's books.

Later, some of those same bloggers formed a blogging group, and Jay and I got to know each other a little bit better. Then he competed on The Next Food Network Star ... and since then, he's been a busy guy.

To say that I was excited about introducing Jay to my buddies at 37 Cooks is a bit of an understatement. I already had them cheering him on when he was competing, so I knew they'd love to work with his sauces. We each got both his barbecue sauce and his mustard sauce.

I decided to use the mustard sauce in a recipe, and it seemed like it would be the perfect thing to spice up some potatoes. Turns out, I was totally right. And these happened to go perfectly with barbecue ribs. Which just might have been sauced with Jay's barbecue sauce. Funny how that works.

Zippy Mustardy Potatoes
by Donna

1 1/2 to 2 pounds red potatoes. Or yukon golds.
1 large onion
Salt and pepper, to taste
1 cup heavy cream
1/4 cup (or more, to taste) Jay D's Louisiana Molasses Mustard Sauce

Heat the oven to 350°F and have an 8-inch baking dish standing by.

Peel and slice the potatoes about 1/4-inch thick. Peel, halve and slice the onion about the same thickness.

Arrange the onions and potatoes in the prepared pan. Mix the cream and mustard and pour it over the onions and potatoes. Cover the baking dish with aluminum foil. Bake at 350°F for 1 hour, 15 minutes, then uncover the pan and bake another 15 minutes uncovered.

Serve hot.