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.