Driving flavor . . .  furiously.


Moroccan Tangine Chicken


2 lbs Chicken breast, cubed
2 Tbsp grape seed oil
1 tsp each of cinnamon, turmeric, and ginger
8 threads saffron, crushed
1 1/2 cup onion, chopped
3 large cloves garlic, minced
1 cup chicken broth
2 Tbsp honey
1 cup dried apricots, pitted
1/2 cup golden raisins
1/2 cup Jehu Mad Mango Hot Sauce (med)
Salt/pepper to taste

Preheat 1 Tbsp of oil in a tagine or Dutch oven. Add chicken, onion, garlic & sauté until golden.
Add remaining ingredients, sauté’.
Add the garlic and cook for 1 minute.
Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil.
Reduce heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes.
Strain and set the fruit aside.
Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm.
Bring the remaining liquid in the pan to a simmer.
Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt.
Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened.
Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes.




Honey Apple Pork Loin

2.5—3 lbs. boneless pork loin
3 Cortland (or your choice) apples, sliced
2 Tbsps. Cinnamon

2 Tbsps. Honey
1/2 cup maple syrup

1/2 cup  Jehu Smoked Apple Medium

Salt & pepper to taste

Slice apples, place in a bowl and sprinkle with cinnamon. Make slits in the top of the loin, approximately one inch apart and sprinkle with salt/pepper. Place a drop of honey and an apple slice into each slit.

Place pork loin in a crock-pot, top with remaining apples. Mix 1/2 cup Jehu Smoked Apple hot sauce (Medium) and 1/2 cup maple syrup, and pour over pork loin.  

Cook in a crock-pot on low, for 5-6 hours.



Apple Stuffed Pork Loin

3lb pork loin roast, butterflied
1 large onion, chopped
2 Granny Smith apples
2 cups of thick-cut bread cubes, no crusts
1 egg, beaten
1 cup of chicken broth
2 Tbl butter
1/4 cup Jehu Smoked Apple Medium

 Heat 1 tbls olive oil; add onion, apples, and 1/2 tsp of sage; sauté until softened. Remove from heat and add bread, butter (softened), salt & pepper to taste; add chicken broth gradually to moisten mixture; spoon mixture down the butterflied pork loin; roll the pork over stuffing, tie with butcher twine, and place into pre-heated oven (350°); bake covered for 60 minutes.

 Pour 1/4 cup Jehu Smoked Apple Sauce over loin; return to oven for another 20-30 min.




Bermuda Cod Fish Cakes


It’s a Bermudan tradition to serve fish cakes on Good Friday, though they remain popular year-round.  They are even more delicious when served with a creamy hot dip.

Ingredients:
1 lb cod fillets
1 cup red onion, chopped
3 garlic cloves, crushed
1 lime, quartered
2 potatoes, coarsely chopped
2 large eggs
2 Tbsp Pineapple Sunrise Medium
1/4 cup parsley, chopped
4 tsp thyme, chopped
1/4 cup all-purpose flour
2 cups dried bread crumbs
1/4 cup olive oil

In a steamer, combine cod filets, onion, garlic, and 1 inch of water; steam
until flakey, about 20 min; drain. Meanwhile, boil potatoes until soft, about 15
min. Drain and mash potatoes, then mix with cod. In a separate bowl, mix
eggs, hot sauce, parsley, thyme, salt & pepper; add flour and blend until wellmixed.
Gently fold the egg mixture; scoop out 1/2 cup of mixture to for patties.

Coat patties in bread crumbs and pan-fry for approx. 8 minutes per side.




Fire-Roasted Tomato Salsa


Use only fresh ripe tomatoes. Vine-ripened tomatoes are my personal favorites as they add a full-bodied
earthy flavor to the dish.


4 medium ripe tomatoes
1 small red bell pepper, whole
2 garlic cloves, chopped
2 Tbsp fresh cilantro, chopped
Juice of one lime
1-2 tsp Jehu Smokey Tom Medium or Hot
1/4 tsp salt

Pre-heat oven to broil.
Place tomatoes and whole pepper on a baking sheet and broil, turning once or twice, until charred
(about 8 minutes for tomatoes and 4 minutes for the pepper). You can also char them on a hot grill,
turning frequently. Put the pepper in a bag to steam and loosen the skin.
Skin and core tomatoes, removing most of the seeds, and chop. Skin and core the bell pepper, and
chop. Combine tomatoes and peppers with the remaining ingredients in a large bowl.




Shrimp & Chorizo Paella

There are as many versions of paella in Spain as there are cooks. You can add your own touches to this
basic recipe by adding chicken, duck, blood sausage, or green beans.


1 cup oil
2 links chorizo
1 yellow onion, chopped
1 Tbsp garlic, minced
2 cups short-grain rice
1/2 cup Jehu Smokey Tom Medium or Hot
2 pinches saffron
2 1/2 cup chicken broth
24 large shrimp, deveined
1/2 cup green peas, fresh or frozen
2 bunches scallions, chopped
Salt & pepper to taste
Pre-heat oven to 375°

Sauté onion, chorizo, and garlic for 5-7 minutes, until onions are gold. Add rice, shrimp, Jehu Smokey Tom
sauce, peas, scallions, salt, and pepper; mix all ingredients. Bake covered for 45 min, or until rice is soft.




Apricot Chicken     (Armenian Plov)

This traditional Armenian dish is a simple "one pot" work of art that is sure to be a big hit at any gathering!

1 lb chicken breast or boneless lamb
1 Tbsp olive oil
2 carrots, shredded
1 onion, chopped
1.5 cup of wild rice
3 cups of chicken broth
1/2 cup raisins
1/2 cup dried blueberries
1 cup dried apricots
1 Tbsp. honey
1/2 cup Jehu Mad Mango Medium.

Heat olive oil in a cast iron pan or Dutch oven.  Add meat and sear until browned.  Add onions and carrots.
Sauté until golden, 5—10  minutes.
Pre-heat oven to 350°
Add rice, chicken broth, dried fruit, honey, and Jehu Mad Mango Hot
Place in oven and bake covered for 1—1.5 hrs.





Spicy Apple Turkey Chili


A delicious fall chili recipe, perfect for the Sunday football game or family get together.

2
teaspoons olive or canola oil
1/2
cup chopped onion
2
garlic cloves, minced
1
lb. 97% lean ground turkey
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
tsp chili powder
1/2
teaspoon dried oregano
1
(15-ounce) can no-salt-added black beans, drained and rinsed
1
cored and diced, unpeeled mildly tart, crisp apple, such as Ginger Gold, Braeburn or Jonagold
1
(15-ounce) can undrained chili beans in chili sauce
1
(14 1/2-ounce) can undrained diced tomatoes
1
teaspoon brown sugar
2 to 3
tablespoons sour cream

1/4 cup Jehu Smoked Apple Hot

optional—Thin apple wedges, Thin lime wedges, Cilantro sprigs

Heat oil over medium heat in large skillet. Add onion, and garlic; cook  2 to 3 minutes,  until onion is tender.

1      Add ground turkey to onion mixture; cook over medium heat  6 to 8 minutes, until turkey is no longer pink, breaking turkey into
3/4-inch crumbles. Stir in salt, chili powder, cumin and oregano; cook 30 seconds more. If necessary, drain and discard juices.

2.   Stir in diced apple, black beans, chili beans with sauce, tomatoes,  brown sugar and Jehu Smoked Apple Hot. Bring to a boil; reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until desired consistency. Ladle chili into bowls. Top with sour cream. If desired, garnish with apple, lime wedges and cilantro. Makes about 6 cups.





Steak Tips

 

1 1/2—2 pounds steak tips, cubed1 large onion, diced
1 package baby bella or white mushrooms, halved or quartered
1/2  cup chicken broth
1/2 cup Jehu Downtown
1 tsp rosemary, crushed
1 Tbsp grape-seed oil

Sauté onions in grape seed oil until golden; add steak tips and brown on all sides.
Place into a crock pot or cast iron pan.
Top with broth, Jehu Downtown, salt, pepper, crushed rosemary, and mushrooms.
Cook on low for 6—7 hours
Salt/black pepper to taste

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