Sweet Peach Tea Jam

What do you do when someone sends you fabulous barbecue sauce? Mine is made by Jay Ducote, who you may recognize as a runner-up on Season 11 of the reality show Food Network Star. The man's from Louisiana, and his barbecue sauce is spicy and full of sass.

Of course I tasted the sauce in a lot of ways. Grilled chicken slathered with the stuff is great, by the way, truly great. Meatloaf sandwiches with BBQ-mayo got thumbs-up from my hubby. But what could I do to bring that BBQ taste to something non-traditional?

There I was, sipping peach iced tea, nibbling the last BBQ chicken leg, and suddenly the idea arrived - what about a BBQ-peach tea jam? It would be a little sweet, a little spicy, and have all the flavors of summer. What would a jam be like? Or if I didn't put in extra fruit, would it be a jelly?

I call it jam, and it's fabulous. It's dark and thick, with a texture like apple butter. You can't call this stuff a jelly, it's just too robust and opaque for that. And the taste - wow! It goes well with any sharp cheese, with pork from chops to roast to cold ham. Make a sandwich with ham, sharp aged Cheddar, thin slivers of apple, and this jam, and your tastebuds will sing to you.

This makes a quite small batch of jam: you'll most likely end up with 2 8-ounce jars (seal these) and about half a jar (stick that in the refrigerator and use it first!) You'll find that a small batch goes together amazingly quickly.

Sweet Peach Tea Jam
by Maurita Plouff blogging at Get the Good Stuff!
Makes 2 8-ounce jars, plus a bit extra

1 cup peach iced tea (I used Snapple)
1 cup Jay D's Louisiana Barbecue Sauce
1 Tablespoon lemon juice

2 Tablespoons powdered pectin
1 cup sugar

Prepare the jars:
First, prepare 3 8-ounce jars. They need to be super clean, so if you have a dishwasher with a "sterilize" cycle use that, otherwise, put clean jars in a pot of hot water, making sure to cover the jars by 2 inches. Bring the water to a big rolling boil, and keep it boiling for 10 minutes. Turn off the heat. Carefully take the jars from the hot water, and set them upside down on a clean kitchen towel. Cover the pot of hot water, you'll need it again.

Make the jam:
Now for the jam itself: Combine the peach tea, BBQ sauce, lemon juice, and pectin in 2 quart pot, and set it over high heat. Bring this mixture to a full rolling boil, stirring often. A full boil is so strong that you can't make the bubbles go away no matter how much you stir.

Add all the sugar at once, stirring to dissolve it. Return the pot to a full rolling boil. Boil hard 1 minute, stirring constantly, then remove from heat.

Ladle the hot jam into the jars, leaving one-half inch space at the top. You'll probably have 2 full jars and one partway filled. Wipe off the jar rims and put on lids. Screw on bands finger tight. Set aside the partly filled jar to cool; this one will go into the refrigerator. The others will be sealed in a waterbath process.

Seal the jars:
Carefully lower the closed jars back into the pot of hot water, and bring the pot back to a full boil. Boil the filled jars for 10 minutes (set a timer!) Remove the jars and let stand on that folded kitchen towel again. As the jars cool, you'll hear a cheerful ping! sound when the lids snap into a seal.

That's it! Your sealed jars will keep in a cool dark cupboard for 6-9 months, but I predict you'll eat it all up long before that.

Savory Chicken & Goat Cheese Tart

Whether you’re making sweet or savory tarts, there are so many delicious options to enjoy. And, when my kids are home for family dinner on Sunday, this is often their request. Tarts are relatively easy to make, but much easier when you have a couple of extra hands around, as we often do during our family dinners. Hope you enjoy them as much as we do!

Savory Chicken & Goat Cheese Tart
by Lori Churchill
Serves 6

Pastry Dough - Adapted from my mom’s Savory Pastry Dough Recipe:

1 cup King Arthur whole wheat flour
1 cup quinoa flour
1 cup unsalted butter - cold
1 teaspoon salt
1 Tablespoon sugar
1/4 cup plus 2 Tablespoons - ice water

Filling:

1 red onion - medium
2-3 Tablespoons butter
Salt and pepper
1 tomato - medium
2 chicken breasts
2 Tablespoons Better Than Bouillon - Chicken Paste
2 Tablespoons parsley
1 Tablespoon basil
1/2 teaspoon black pepper
6 Tablespoons goat cheese
Jay D's Louisiana Molasses Mustard
6 tart pans - 4.5 inches wide by 3.75 inches deep

Begin by adding your dry ingredients to a food processor and quickly pulse a couple of times to mix together. Pour approximately 1 cup of water in another bowl, add ice and allow to chill. Cut butter into 1/2-inch pats, then quarters. Butter should be kept cold until use and handled as little as possible. Add butter to flour mixture in food processor and pulse until it’s about the consistency of very course bread crumbs. Add 1/4 cup water plus 2 Tablespoons and gently pulse until dough comes together. Utah is a very dry climate, so depending on where you live, you may not need the additional 2 Tablespoons of water. Divide dough into 6 even pieces, wrap in plastic wrap and flatten like a small disc, then chill for at least 30 minutes.

Slice onion into 1/4-inch rings, then slice rings in half. Slowly caramelize in butter, adding salt and pepper to taste

Slice tomatoes into 1/4-inch thick slices. You’ll need one slice for each tart. Place them on a cookie sheet with parchment paper and lightly sprinkle with salt to draw the juices out. Set aside for 30 to 45 minutes or while your chicken breasts are slowly cooking.

Place chicken breast in a sauce pan and add just enough water to cover by about an inch. Add chicken bouillon paste, parsley, basil and pepper. Bring to a boil then reduce heat and cook slowly until chicken is easily shredded with a fork. Remove from sauce pan, let cool then shred chicken and add 1/2 cup of Jay D’s Molasses Mustard, mix well.  Divide the chicken filling into six equal portions and set aside. Save the remaining broth for small pot of soup later in the week.

Assemble Tarts:

Brush each tart pan with butter. One by one, roll out the individual dough rounds to 2 inches larger than the base of your tart pan. Place each dough round in a tart pan, making sure not to handle the dough too much. Once all six tart pans have the dough in them, brush the bottom area of the dough with 1 teaspoon of Jay D’s Molasses Mustard Sauce. Add 2 tablespoons of caramelized onions, 1 slice of tomato, one portion of shredded chicken, and 1 tablespoon of goat cheese crumbled over the top. Fold the sides of the dough over the filling, making five folded edges. Add a sprinkle of pepper.

Place the tarts on a cookie sheet in a 375°F oven for 45 minutes or until golden brown. Then place on a cooling rack until you can easily remove the tarts from their pan.

Enjoy!

Molasses Mustard BBQ Cookies

They say there are only three types of cookies and that the rest are only variations. Okay, by 'they' I mean my husband.

He believes in: chocolate chip, peanut butter and molasses cookies. So when we came across Jay D's Louisiana Molasses Mustard it seemed a no-brainer to use it to make a perfect molasses cookie.

Molasses Mustard BBQ Cookies
by T.S. Lamb
Modified from Grandma's Molasses Crinkle Cookie Recipe

3/4 cup softened shortening
1 cup packed light brown sugar
1 egg
1/2 cup molasses
2 Tablespoons Jay D's Louisiana Molasses Mustard
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 cup white sugar

Mix the shortening, brown sugar, egg, molasses and molasses mustard.

Stir in flour.

Mix in the rest of the ingredients, up through white sugar.

Cover mixture and refrigerate for 1/2 hour.

Heat oven to 375°F.

Roll dough into melon ball size balls. Roll in white sugar and place on cookie sheet.

Bake for 10-12 minutes depending on how crisp of a cookie you like.

Enjoy!

Shish Kebabs with Beef Marinade

With barbecue season in full swing. Jay D's barbecue sauce is a welcome addition to barbecue season. This marinade will make the cheapest cuts tender. You will want to make a double batch of the sauce, as one batch was not enough to marinade and serve with the cooked kebabs

Shish Kebabs with Beef Marinade
by Nancy Follwell
Recipe adapted from my mom

1 pound steak cubes (I used top round)
1 yellow pepper, large chunks
1 yellow onion, large chunks
10 shish kebab skewers

Soak skewers in cold water while making the marinade (recipe follows). Drain the beef cubes from the marinade and alternate beef, peppers and onions on the skewers.. Before placing on the grill, baste both sides with more marinade. Grill kebabs until done to your liking. Serve kebabs with warmed Steak Marinade.

Steak Marinade

1/2 cup Jay D's Louisiana Barbecue Sauce
1/2 cup ketchup
1/2 cup water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
2 teaspoons oil

Make double batch of marinade. Add ingredients to a small pot and heat to boiling. Let cool to warm and pour over the meat (do not pour the boiling Steak Marinade over the beef or it will cook the meat).  Let rest for several hours, overnight is best. Drain meat and add remaining marinade to a small pot, heat and serve with the cooked kebabs.

Pulled Pork and Peach Quesadillas with Jay D's Louisiana Molasses Mustard

As soon as I tasted Jay D's Louisiana Molasses Mustard I though of Sid's smoked butt and Ruston peaches. I'm not sure if the weather has delayed the peach crop or if my memory of peaches in June is crazy. I drove through Ruston last weekend just hoping to see peaches for sale, no such luck. The ones I found in my favorite grocery store were still just fine. This recipe was really done to my taste and can be adjusted as you like. I'm keeping my eyes open for Ruston peaches and ordering some more of Jay's sauces. My boys are all thrilled because they had all been threatened if they touched them before I got my recipe done.

I started with a pork butt Sid smoked overnight. He rubbed it down with his favorite rub and smoked it 14 hours at 250°F. I reserved one pound to use for this recipe.

Pulled Pork and Peach Quesadillas with Jay D's Louisiana Molasses Mustard
by Melissa Cook

1 pound of pulled pork
1 1/2 peach, sliced 1/4-inch thick
Jay D's Louisiana Molasses Mustard - 1/3 cup plus 3 Tablespoons and 3 teaspoons, divided
6 corn tortillas
1 cup Cojita cheese, crumbled
1/3 cup Crema Mexicana
Purple onion, diced small
Cilantro
Lime wedges

While the smoker is still warm, toss the peach slices in 3 Tablespoons of Jay D's Louisiana Molasses Mustard. Place them in the smoker for 20 minutes. Shred the pork and toss it in 1/3 cup of the Molasses Mustard. Once the peaches are warm, dice them and add them to the pork. Mix 1/3 cup Crema Mexican and 3 teaspoons of the Molasses Mustard. Reserve to garnish.

Heat a cast iron skillet over medium heat and place a corn tortilla in it. Sprinkle a layer of Cojita cheese on the tortilla, place the peach and pork mixture over it and top it with a second corn tortilla. Once the cheese begins to melt and the tortilla becomes golden brown, flip the quesadilla and cook until cheese is melted and both sides are golden brown.

Cut in triangles and garnish with Crema, cilantro and purple onions.

Molasses Mustard Crab/Shrimp Balls

I absolutely love seafood. My ultimate favorite is crab. When I tasted Jay D's Louisiana Molasses Mustard while making another recipe, I thought it would add another level to the sweetness of the crab. And it certainly did! This mustard sauce is one of the most versatile items that I have ever tasted. I highly recommend you go to Jays website and order a bottle or two. The recipe I have listed below is for an appetizer portion which can easily be doubled.

Molasses Mustard Crab/Shrimp Balls
by Traci
Adapted from Ritz Crab Balls with Sriracha Aioli by Snack Works

6 Ritz crackers crushed
1 egg beaten
1 Tablespoon melted butter, cooled
2 green onion, chopped with some of the greens
3 Tablespoons Jay D's Louisiana Molasses Mustard
1 teaspoon mayonnaise
1/4 teaspoon cayenne (optional)
3 large shrimp, chopped
Salt to taste
1/2 pound crabmeat (patted dry)
1/2 cup plain breadcrumbs

In a mixing bowl add all of the ingredients except for the crab and plain breadcrumbs. Mix together until well combined. Gently mix in your crabmeat trying not to break it up too much. Cover and refrigerate for about an hour. You can leave it in longer if needed.

About 20 minutes before you are ready to cook these add oil in a large skillet and start heating over med low heat.

On a small plate pour your plain bread crumbs. Start shaping into bite sized balls and roll in the plain bread crumbs. Set aside and finish rolling all your mixture. Add a few at a time into the skillet and cook until nice and golden brown on all sides. You don't want to overcrowd them. Remove and allow to drain. Finish all of your batches. This would be great with a remolade or even just cocktail sauce. Or make a dipping sauce using the Louisiana Molasses Mustard Hmmmmm another recipe?

Shrimp Po’Boy with Molasses Mustard Remoulade

The first time I enjoyed a po’ boy was in New Orleans. I heard many stories about the origin of the sandwich, all very entertaining. One thing is certain. A traditional po’ boy starts with both fried shrimp and fried oysters served on a baguette. A properly “dressed” po’ boy has mayonnaise or remoulade, lettuce, tomato and dill pickle. When we received the delightful Jay D’s Louisiana Molasses Mustard (Jay Ducote competed on The Next Food Network Star) I knew I was going to make my version of a shrimp po’ boy! I opted for a lighter version of the classic po’ boy by grilling shrimp instead of frying. Where a typical remoulade calls for creole mustard, Jay D’s Louisiana Molasses Mustard elevated my remoulade to a whole new level! Jay D’s amazing line of products are hand crafted in Baton Rouge, Louisiana.

Shrimp Po’Boy with Molasses Mustard Remoulade
by Susan Ritchie-Hubbard

For the Shrimp Marinade~
¼ cup vegetable or canola oil
1 teaspoon fresh thyme leaves, lightly chopped
1 teaspoon fresh oregano leaves, lightly chopped
2 garlic cloves, small chop
¼ teaspoon cayenne pepper
½ teaspoon smoked sweet paprika
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
2 pounds large shrimp, peeled, deveined, tails removed

For the Molasses Mustard Remoulade~
½ cup mayonnaise, (I used Hellman’s)
½ cup Jay D’s Louisiana Molasses Mustard1 large celery rib, finely diced
2 scallions, thinly sliced (white and light green parts only)
3 cloves garlic, minced
1 Tablespoon capers, drained and roughly chopped
2 Tablespoons chopped flat leaf parsley
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (I used Frank’s)
Juice of half a lemon
Kosher salt and fresh cracked black pepper to taste.

For the Po’ Boys~
2 Baguettes, ends removed, cut in half across, sliced lengthwise, but not completely through
Remoulade
Grilled shrimp
Shredded iceberg lettuce
Chopped dill pickle
Sliced garden tomatoes
Hot sauce, optional

Prepare the marinade by combining all ingredients in a large bowl. Add the shrimp and toss to make sure all of the shrimp are completely coated with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours. I always try for about 4 hours. In another bowl, combine all of the ingredients for the remoulade. Cover with plastic wrap and refrigerate. You will end up with about 1½ cups of remoulade. About 45 minutes to an hour before assembling the po’ boy sandwiches, remove the remoulade form the refrigerator and let it come back to room temperature.

Preheat your grill to the highest temperature possible. I like to use metal skewers to grill my shrimp. (If you have wood skewers, make sure you soak them in very hot water for at least 30 minutes before cooking the shrimp.) Skewer the shrimp, making sure they are not crowded on the skewer. When your grill is screaming hot, grill the shrimp until they are just cooked through, approximately 1-2 minutes per side.

Time to assemble the po’ boy! Truthfully, I am not a “bread” person. I love the crust as long as it is super crispy. The inside doughy part? Not so much. When I make this sandwich, I always slice to the lower half and I scoop the top half of the baguette. But, that’s just how I like a sandwich! Spread as much remoulade as you would enjoy on each side of the baguette. Layer the shrimp, shredded lettuce, pickle and tomato. Drizzle with hot sauce if desired. I like that extra bit of heat. I also serve additional remoulade on the side so guests can decide how much they would like. When you taste this incredible remoulade, you will want a little extra too!

BBQ Beef Short Rib Steamed Buns

BBQ Beef Short Rib Steamed Buns
by Sarah Kwan of earthlydelightsblog.com
Makes 8 medium buns or 12 small buns

Steamed Buns

1 1/2 cups flour
1 1/2 tsp baking powder
1 teaspoon sugar
1 teaspoon instant yeast
1/2 cup lukewarm water
1 teaspoon canola or vegetable oil

Whisk together the flour, baking powder, sugar and yeast in a bowl. Make a small well in the center.

Mix together water and oil, then pour slowly into the flour, whisking it in and working in the flour slowly.

Knead the dough gently until it's evenly textured and smooth. If the dough sticks to your hands, spread a tiny bit of oil on them to prevent sticking

Place the dough into a lightly oiled boil and cover with cling wrap. Let rise about 45 minutes in a warm place, until the dough is approximately doubled in size.

(Note: At this point, you can refrigerate the dough until you are ready to make the buns.)

Cut the dough into 8 pieces for medium buns or 12 pieces for small buns.

Form each piece into a ball, then roll out into a circle about 1/4" thick, or slightly thinner.

Brush each piece of rolled out dough with oil on one side - this will make it easy to open the bun after it's steamed - then fold it in half and place it on a piece of parchment paper.

Set aside and let rise for about 20-30 minutes, then steam in a bamboo steamer or shallow pan over boiling water for 7-8 minutes.

When cooked, move the buns on their parchment paper to a cooling rack to prevent water from gathering beneath the bun and making it soggy (you can skip this if you're using the bamboo steamer, as the slats in the steamer will naturally prevent this).

If not using right away, you can freeze the steamed buns and reheat them by steaming them for a few minutes.

BBQ Beef Short Ribs

2 pounds beef short ribs
2 tablespoons paprika
1 tablespoon brown sugar
1 teaspoon kosher salt
3/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Jay D's Louisiana Barbecue Sauce

Mix together the dry ingredients and rub over the ribs (or use a favorite dry rub of your own). Cover and let sit in the refrigerator overnight.

Preheat the oven to 350°F, then roast, covered, on the middle rack for 2 hours.

Turn on the grill and set to medium heat, then grill the ribs until warmed through and lightly crispy on the edges, flipping and brushing every 4-5 minutes or so with Jay D's Louisiana Barbecue Sauce (total grilling time about 20 minutes).

Let cool for about 5 minutes, then tear into small chunks with a fork, removing the bones.

Stir in 1/4 cup of Jay D's Louisiana Barbecue Sauce.

To assemble:

Steamed buns
BBQ beef short ribs
Slivers of red onion
Cilantro leaves
Julienned cucumber
Fresh corn kernels (cut from 1 corn cob)

Place a few slivers of red onion in a bun, then top with a few cilantro leaves. Pile in some of the beef short ribs, the top with julienned cucumber and corn kernels. Serve with more Jay D's Louisiana Barbecue Sauce on the side.

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.

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.

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.

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.

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.

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.

Korean BBQ Baby Back Ribs

I am used to gathering a large number of ingredients when I make my family’s favorite ribs. This time, I had the pleasure of starting my Korean BBQ sauce with Jay D’s Louisiana Barbeque Sauce! With the first taste, I knew this was going to make my job very easy. This BBQ sauce is loaded with great flavor and a nice kick. In no time, my Asian additions help me create a new tradition in rib making! Jay’s BBQ sauce stood up to the additional ingredients and there was no question the flavor was beyond amazing! What an honor to have Jay D (Jay Ducote competed on The Next Food Network Star) give us a chance to showcase his amazing product! Jay D’s Louisiana Barbeque Sauce is hand crafted in Baton Rouge.

Korean BBQ Baby Back Ribs
by Susan Ritchie-Hubbard

1 12.7 ounce bottle of Jay D’s Louisiana Barbeque Sauce
1/4 cup gochujang (hot pepper paste)
1/4 cup hoisin sauce
1 Tablespoon freshly grated ginger
3 racks of baby back ribs, membranes remove and cut in half
Vegetable oil
Kosher salt, if desired

Mix the first 4 ingredients in a medium glass bowl and let stand at room temperature. Prepare the ribs, cover with plastic wrap and let stand at room temperature for 30 to 40 minutes. Preheat the oven to 325°F. You will need two large rimmed baking sheets. Place each rib half on a double layer of heavy-duty aluminum foil. Pour about 3/4 cup of the barbeque sauce into a small bowl, set aside. Brush each rib half with 1/4 to 1/3 cup of the remaining barbeque sauce. Discard any unused sauce, tightly wrap the foil and place the rib packets on the baking sheets. (As an aside, many years ago, I baked ribs in the oven, but wrapped them in plastic wrap and then in the foil. I saw Emeril Lagasse do it and while the ribs were very tender, we thought the texture and flavor didn’t measure up.) Bake the ribs for 1 3/4 to 2 hours, depending on the thickness of the ribs. Remove the ribs and let stand for about 10 minutes so the packets can be handled.

Preheat a grill to medium-high. Lightly brush the ribs with vegetable oil. This will help prevent sticking. Sprinkle with kosher salt, if desired. Grill the ribs, brushing each side with the additional barbeque sauce. Grill for approximately 2 1/2 to 3 minutes per side. Look for a little grill char and that’s your cue to ring the dinner bell! I like to cut the ribs into 2 rib pieces and serve family style on a large platter.

Shrimp Potstickers featuring Jay D’s Louisiana Barbecue Sauce

Years ago I had a small restaurant in southwest Colorado. It featured ethnic cuisine which was in limited supply in our town. I served Asian potstickers made with pork and a dipping sauce on the side. They were my best selling dish. Potstickers may not be the first dish that pops into your head when you think of a barbecue-style sauce – and this became even more far-flung when I decided shrimp should be featured in the filling. This is what happens with Jay D’s sauces. They are like culinary starter fluid for the imagination. You hold this flask of imagination in your hand and before you know it… 3-2-1-GO!

Shrimp Potstickers featuring Jay D’s Louisiana Barbecue Sauce
by Louise Chiffonade Brescia
Makes 12 Potstickers

6 extra large or jumbo shrimp
1/4 cup finely diced (brunoise) carrots
1/4 cup finely diced (brunoise) sweet red bell pepper
2 Tablespoons finely diced cilantro
1 clove garlic, smashed to a paste
Pinch of salt and pepper
1/3 cup Jay D's Louisiana Barbecue Sauce
12 dumpling wrappers (plus a few extra in case of rips or tears)
4 Tablespoons vegetable oil, divided
Have ready a small cup of water for sealing the dumplings.

Finely mince the shrimp and add to a medium/small mixing bowl. Add the carrot brunoise, red pepper brunoise, cilantro, garlic paste and a pinch of salt and pepper. Add Jay D’s Louisiana Barbecue Sauce and mix thoroughly.

Lay out one dumpling wrapper in a diamond pattern with one point closest to you. Wet the outer 1/2” of the entire wrapper. Using a slightly rounded tablespoon, add filling to the center of the dumpling wrapper (do not overfill). Fold the wrapper, meeting the top and bottom corners. Carefully press the sides to seal. Slightly flatten the bottom of the potsticker. Hold on a board or plate until ready to cook. Repeat with remaining wrappers and filling.

To cook potstickers:

Have ready about 1/3 cup of water.

Heat 2 Tablespoons of vegetable oil in a small sauté pan with a tight fitting lid. Place 6 potstickers into the pan. Cook approximately 1-2 minutes, or until a crust forms on the bottom of the potstickers. With the lid of the pan in one hand and the cup of water in the other, quickly pour water into the pan and IMMEDIATELY cover with the pan lid. Reduce heat slightly and cook about 3-4 minutes, shaking the pan occasionally. Repeat with remaining potstickers and serve hot. Additional Jay D’s Louisiana Barbecue Sauce can be offered for dipping.

Jay D's BBQ Sloppy Joe Grilled Cheese

 
As a member of 37 Cooks, we get sponsors sending us some of their products to try. When I heard that Jay Ducote was gonna send us two varieties of his own BBQ sauce to try, I thought to myself that with the hundreds of BBQ sauces already on the grocery store shelf, this guy must have a set of brass cojones to even attempt another BBQ sauce. When I got the sauces in the mail, and opened them, I was very pleasantly surprised. These sauces were delicious, and different! I could practically drink them straight from the bottle!!

Jay D's BBQ Sloppy Joe Grilled Cheese
by Matt the Butcher
Adapted from 5 Boys Baker's Sloppy Grilled Cheese Sandwiches

1 pound ground beef
1 medium onion, fine dice
1/2 cup Jay D's Louisiana Molasses Mustard
6 slices Texas toast, or any thick-sliced bread
1/2 cup mayo
2 cups shredded sharp cheddar cheese

Whenever I make Sloppy Joes at home, I never use the canned sloppy joe sauce, subbing out BBQ sauce instead. Here goes...brown the ground beef, along with the onion, in a skillet. Drain grease, if needed. Add the BBQ sauce and cook until its really, really thick. Try not to eat it all, save some for the sandwiches! To assemble the sandwiches, preheat a skillet on medium heat, butter one side of all the bread slices. Lay the bread in the pan, buttered side down, add some cheese, spread some of the meat mixture on top of the cheese and add more cheese on top. Lay another slice of the bread on top of the cheese, butter side up. Cook until the bottom of the bread is golden brown, then carefully flip it over and cook the other side. Plate, and enjoy! Keep some of Jay D's Louisiana Molasses Mustard on the side for dipping!

Beef & Bacon Meatloaf Sandwiches with Horseradish Cream & Roasted Potato Wedges

Beef & Bacon Meatloaf Sandwiches with Horseradish Cream + Roasted Potato Wedges
by Holly Kyman of Holly's Table
Adapted from Bon Appétit's BA's Best Beef-and-Bacon Meatloaf

1 Tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
2 Tablespoons + 1/2 cup Jay D's Louisiana Barbecue Sauce
1/2 cup fresh Italian parsley, finely chopped
2 eggs
1/2 cup Italian bread crumbs
1/2 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1 teaspoon cracked black pepper
2 pounds ground chuck (15% fat)
1/4 cup dark brown sugar
1 can tomato paste
6 strips thin bacon, sliced in half vertically (to make 12)
8 French steak rolls (or favorite sturdy roll)
horseradish cream - whisk together in small bowl and keep chilled
1 Tablespoon prepared horseradish
1/2 cup sour cream

Potatoes:
5 pounds Russet potatoes, scrubbed and cut vertically into 1/2" wedges
3 Tablespoons olive oil
1 Tablespoon sea salt
1 Tablespoon freshly ground black pepper

Heat oven to 350°F. Cover baking sheet with parchment paper. Heat oil in a small saute pan over medium heat, add onions and garlic. Cook until translucent. Remove from heat and cool.

In a small bowl, whisk together 2 Tablespoons of Jay D's Louisiana Barbecue Sauce, parsley and eggs.

In another bowl, add bread crumbs, Parmesan, salt, pepper and meat. Mix well with hands. Add the wet ingredients until just blended.

On the sheet tray, form a 12 x 5" log with the meat mixture. In a small bowl, mix the remaining BBQ sauce, brown sugar and tomato paste. Spread over the log.

In a zigzag pattern, criss-cross the bacon slices over the top and tuck underneath.

Bake until 165°F and bacon is crisp on center rack, approximately 70-75 minutes. Remove from oven and let rest 10 minutes. Cut into 8 slices.

For the potatoes, increase oven temperature to 425°F. In a zip-top bag, add the potato slices, oil, salt and pepper. Shake to mix. Transfer to a parchment covered sheet tray. Bake 40 minutes until tender inside and browned on the outside.

Serve the meatloaf on rolls, spread with the horseradish, sour cream and more Jay D's Louisiana Barbecue Sauce, of course!

Molasses Mustard Kale Chips

My kids love kale chips. Honestly, I can’t believe how much they love them. When we are at the store shopping, my little one will see the kale and ask for kale chips. Not only that, if I tell her I don’t know how to make kale chips she will tell me exactly what to do. At four years old she knows this recipe! Since we go through a lot of kale in our household, I planted quite a bit in my garden. We now will have no shortage of kale chips! My kids can easily eat four cups of kale, once it is in chip form, with a meal. I am sure you will find it equally addicting. They are slightly sweet from the molasses and still earthy with the mustard.

Molasses Mustard Kale Chips
by Lindsay Blogging at Kitchen Musings Today
Serves 2-4

1 bunch of curly or red kale (yielding 8 cups of torn kale)
2 Tablespoons of Jay D's Louisiana Molasses Mustard, extra for dipping if desired
Optional: Sprinkle of salt

1. Thoroughly wash and dry the kale. Remove the stem (it is very bitter) and tear into chip-like pieces. Place in a large bowl and drizzle the molasses mustard over. Using your hands, massage the dressing into the kale, coating each piece.

2. Lay the kale on dehydrator sheets in a single layer. If using salt, sprinkle a little over the kale. Dry at 135°F for 3 hours or until completely dry and crispy

Sauteed Shrimp with Tangy Barbecue Sauce

The flavor-packed punch of Jay D's Barbecue Sauce adds the perfect amount of heat and sweetness to these shrimp. Fresh ginger, garlic, and mild green onions add bursts of freshness to the tasty, zesty sauce, while Aleppo pepper adds warmth and heat.

Sauteed Shrimp with Tangy Barbecue Sauce
by Gary Gee, blogging at My Cooking Blog
Serves 4

2 pounds medium (21-25 count) shrimp, shelled, deveined, tails on, patted dry
Coarse salt
Freshly ground white pepper
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1/4 cup peeled and julienned fresh ginger
2 Tablespoons minced garlic
6 green onions, chopped (white and green parts), divided use
1/2 teaspoon Aleppo pepper
Freshly ground black pepper
Pinch of brown sugar
1/2 cup Jay D's Louisiana Barbecue Sauce
1/4 cup oyster sauce
2 Tablespoons ketchup
1 teaspoon Worcestershire sauce
2 Tablespoons freshly chopped parsley

Season shrimp with salt and white pepper, tossing to coat well. Set aside.

In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add ginger, and stir gently until ginger sizzles slightly, but does not brown. Cook ginger for one minute, until oil and butter are infused. Remove ginger with slotted spoon and reserve.

Increase heat to high. Add shrimp and saute until slightly colored all over, about one minute. Add garlic, the reserved ginger, half the green onions, Aleppo pepper, black pepper to taste, and brown sugar. Continue to stir and cook until garlic is aromatic, about 15 seconds. Add barbecue sauce, oyster sauce, ketchup, and Worcestershire sauce. Stir to combine and coat shrimp, then reduce heat to a simmer. Remove from heat when shrimp are cooked through, about two to three minutes more. Taste sauce, correct for seasonings, garnish with remaining green onions and parsley, and serve immediately.