Baked Quesadillas with Sharp Cheddar, Roasted Sweet Potatoes and HOJ Sweet and Spicy Pork Jerky

Ingredients:

• 8 soft tortillas
• 3 medium peeled sweet potatoes, diced and roasted with pure olive.
• 1 ½ cups of sharp shredded cheddar
• 2 oz. very thinly sliced Sweet and Spicy HOJ Pork Jerky

Preparation:

• Preheat oven to 400°
• Line two sheetpans with tin foil
• Mash together roasted sweet potatoes and pork jerky, season to taste with Kosher salt and fresh cracked black pepper. 
• Spread sweet potato filling about ½ inch thick on ½ of the soft tortillas, sprinkle heavily with the shredded cheddar and then fold over.
• Bake for 10-15 minutes until tortillas are crispy on the edges. Best served hot (but also good cold)

Garnish with Cilantro Honey Sour Cream

Cilantro Honey Sour Cream

1 cup Sour Cream

1 T honey (warmed slightly in microwave)

1 tea fresh lemon juice

1 tea fresh chopped cilantro

Kosher salt and fresh cracked pepper to taste.

Stuffed Sweet Bell Peppers with Sweet & Spicy Flavor Beef Brisket Jerky

Ingredients:

• 4 Sweet Bell Peppers, red, yellow or orange, Holland Bells recommended as the skin is thicker
• 5 tbsp pure Olive Oil (not EV)
• 1 small Vidalia Onion, small diced
• 2 cloves of fresh garlic, finely diced
• 1 cup ripe de-seeded and small diced tomatoes
• 1 lb of ground beef or buffalo
• 1 tsp. Chipotle Tabasco Sauce
• 2 oz. fine chopped HOJ Sweet and Spicy Beef Brisket Jerky
• 1 1/2 Cup of cooked Basmati Rice
• 1 tbsp Chopped Fresh Cilantro
• 1/2 cup BBQ Sauce
• Kosher Salt to taste
• Fresh ground cracked pepper to taste

Preparation:

Preheat oven to 350 degrees

Cut off the tops of the Bell Peppers and a small slice off the bottom of the pepper (so it sits flat) and de-seed. Roll exterior lightly in olive oil and place in a cast iron pan, open end up. Reserve tops and roll in olive oil.

Saute onions in olive oil until translucent, add the garlic, tomatoes and cilantro and cook on low heat for another 3-4 minutes, drain mixture reserving any liquid.

Mix the remaining ingredients with the onion and tomato mix until well blended. Stuff peppers with mixture and drizzle reserved olive oil/garlic/tomato mixture over the top. Top with the pepper tops and bake for 40-45 minutes or until the internal temperature is 160°F.

Serve immediately. Garnish with sour cream and fresh cilantro.

A nice side is sour cream mixed with fresh cilantro, a little honey, fresh fine chopped garlic and a little lemon juice.

Sweet and Spicy Bloody Marys with House of Jerky Sweet & Spicy Beef Brisket

Move over Bacon, the Jerky Gals are coming!

Ingredients:

• 1 Qt V8 Juice
• 4 Cups Good Quality Vodka
• 7 Dashes Chipotle Tabasco
• 4 Tbs. Fresh Grated or Prepared (Fresh) Horseradish
• 3 Tbs. Fresh Lime Juice
• 1 Tbs. Honey
• 7 Dashes Worcestershire Sauce
• 1 Tsp. Smoked Paprika
• ½ Tsp. Fresh Ground Black Pepper
• ½ Tsp. Celery Salt

Garnish With Sweet and Spicy Beef Brisket

Celery Stalk optional

Mix well, shake with ice and strain, serve straight up or over ice.

Serves 6+

Looking for the Sweet and Spicy Beef Brisket? Click here to visit the House of Jerky Store Online!

Gazpacho with Spicy Jerky and Crème Fraiche

Ingredients:

• 12 ea. small diced plum tomatoes
• 1 cup (approximately 10-12 oz.  HOJ®) very small diced sweet & spicy beef jerky or natural (i.e.unflavored) beef jerky
• 1 large red onion, small diced
• 2 Tablespoons Sugar
• 5 Tablespoons fresh Lime Juice
• 4 Tablespoons chopped fresh Cilantro
• 4 Tablespoons chopped fresh Mint
• 2 cups fine chopped toasted Almonds
• 6 cloves fine chopped Garlic
• 1 cup XV olive oil
• 8 cups cold water
• Pepper and Kosher salt TT

For Garnish

• 1/2 cup sliced toasted almonds
• 2 cups crème fraiche

Combine all ingredients with exception of if you are not going to use the same day, reserve the chopped almonds and add 1/2 hour before service, almonds get too soggy overnight.

This tastes best slightly chilled

Garnish with liberal dollops of crème fraiche and sliced almonds

Serves 8-10 people

Looking for the sweet & spicy beef jerky or natural Click here to visit the House of Jerky Store Online!

Orange Jerky Crab Cakes with Chipotle Aioli

Ingredients:

• 10 ounces fresh cooked Crabmeat
• 4 oz. (1 4 oz. package of HOJ®) very finely chopped beef  jerky or for variety, pepper smoked salmon jerky
• 6 tablespoons Mayonnaise
• 1/2 cup finely diced Red, Yellow or Orange Bell Pepper
• 4 tablespoons Orange Juice Frozen Concentrate
• 6 tablespoons chopped Fresh Cilantro
• 2 teaspoons grated Orange Peel
• 4 tablespoons 50/50 pure Olive Oil and Grapeseed oil
• 1 1/4 cup Masa Harina
• Pepper & Kosher salt TT

Preparation:

Preheat oven to 350°F.

On baking sheet, spread masa harina into smooth layer, Bake harina about 10 minutes until light golden brown, stirring frequently. Remove harina from oven and allow to cool or toast in a saucepan. It can burn quickly so keep the masa moving.

In large mixing bowl, fold crabmeat, mayonnaise, bell pepper, orange juice, cilantro, and orange peel together.

Add ½ cup toasted masa harina.

Form into 12 small or 6 large crab cakes.

Roll crab cakes in masa harina to coat

In large saute pan, heat oil over medium heat until hot. Cook until cakes are golden brown outside and heated through. I like cast iron for this.

Chipotle Orange Aioli

• 3/4 cup Mayonnaise
• 2 Tablespoons honey
• 2 tablespoon Orange Juice Frozen Concentrate
• 2 teaspoons minced canned Chipotle Chilies or 7 dehydrated dried Chipotles
• 6 tablespoons chopped Fresh Cilantro
• Pepper & Kosher salt TT

Mix mayonnaise, orange juice, honey, cilantro, and chipotle chilies in serving bowl. Season to taste

Serves 6

Moroccan Buffalo Stew with Black Pepper Buffalo Jerky

• 1 LB cubed buffalo meat (you can also substitute lamb for this)

Marinade:

• 4 cloves of fresh garlic minced
• 1 TBS fresh chopped ginger
• 1 TSP ground coriander
• 2 TSP smoked paprika
• 1/2 TSP saffron
• ¼ cup lime juice
• 1 TBS fresh lime zest

Other Ingredients:

• 5 cups beef stock or strong chicken stock, prefer homemade, but no salt canned or box is fine (stay away from bouillon as it tends to be over salty)
• 12 whole Castelvetrano Green Olives
• 4 oz. House of Jerky Black Pepper Buffalo Jerky cut into strips
• 1 large Spanish onion diced
• ½ cup fresh cilantro chopped
• ½ salted lemon large diced (or substitute the fresh lemon segments of 1 lemon, plus 1 TBS lemon zest)

Method:

Marinate the buffalo for at least 3 hours, then sear off and simmer the buffalo in the stock for several hours (you may need to add a little more stock if it gets reduced too much), add the rest of the ingredients and cook on low for 1/2 an hour. Strain the ingredients off from the stock (reserving the stock) and reduce until liquid equals approximately 1 1/2 cups. You may want to thicken with an arrowroot slurry depending on consistency. S+P to taste

Serve with saffron rice, couscous or toasted barley

Serves 3-4

Chilled Avocado and Cucumber soup with Jerky garnish

Ingredients:

• 4 ripe avocados, peeled and de-pitted
• 2 large peeled de-seeded cucumbers
• 6 drops smoked Tabasco
• 8 tsp fresh lemon juice
• 3 cups chicken stock, chilled and defatted or good roasted vegetable stock
• 2 cups heavy cream
• Pepper and Kosher salt TT

Puree avocados, cucumbers, Tabasco, lemon juice and chicken stock. Whisk in heavy cream and season to taste. Chill before serving.

Garnish with sour cream, fine julienne HOJ® jerky and fresh cilantro sprigs.

This soup has a limited shelf life, discoloration may be held off slightly by keeping the avocado pits in the soup and wrapped tightly with seran.

Serves 6-8 people

Vietnamese Jerky Spring Rolls with Nunc Cham Sauce

Stuffing

• 1/2 lb (1 8 oz. package HOJ®) fine chopped teriyaki or sweet & spicy beef jerky
• 1/2 lb shrimp, peeled and ground
• 1/2 lb chicken, ground
• 1/4 lb carrot grated
• 1 oz. Chinese black fungus
• 1 oz. vermicelli noodles
• 1/2 small red onion, small diced
• 2 cloves fresh garlic, finely chopped
• 1 egg
• Pepper and Kosher salt TT

For rolling

• 1 pkg spring roll rice paper
• 1 cup beer mixed with 1 cup water

Separately soak the fungus and vermicelli in warm water until soft. Drain well and chop. Mix with the remaining ingredients.

Dip rice paper in beer/water, lay flat on a moist table after tapping slightly to dislodge excess liquid, when paper is soft enough to roll, place about 2 Tablespoons of mixture into the middle of the paper, tuck ends and roll into a cylinder.

Deep fry in peanut oil or 50/50 grapeseed oil/peanut oil mix if you are using a wok for deep frying.

Nunc Cham Sauce

• 1 1/4 cups water
• 1/2 cup fresh lime juice
• 1/2 cup sugar
• 3/4 cup fish sauce
• 2 fresh jalepenos, de-seeded and finely chopped
• 3 cloves garlic fine minced
• Pepper and Kosher salt TT

Makes approximately 2 dozen spring rolls, depending on wrapper size

Stuffed Pepita Chicken with Pepper Jack Cheese, Spicy Turkey Jerky, Caramelized Red Onions and Cranberry Beurre Blanc Sauce

Heat oven to 375F

• 6 large chicken breasts, pounded flat
• 3 eggs beaten w/ 3 oz water
• 1 1/2 cups of toasted pepitas

Stuffing:

• 2 eggs
• 1/2 cup fine chopped toasted pepitas
• 1/3 cup shredded pepper jack cheese
• 1/2 cup (approximately 4-5 oz, HOJ®) fine diced black pepper turkey jerky
• 1 large red onion, sliced thin and caramelized

Mix all ingredients together and portion evenly between pounded chicken breasts, roll chicken with flap side down, dip in egg mixture and roll in toasted pepitas, bake on a sheet pan until Chicken is done. Sorry had to, chef’s joke, how long do you cook something, “until it’s done” Cook chicken until it reaches 165F

Cranberry Beurre Blanc Sauce

Ingredients:

• 1 cup cranberry juice
• 1 cup fresh cranberries blanched
• ½ cup white wine vinegar
• 1 Tbsp finely chopped shallot
• 1 lb unsalted butter, cold
• Kosher salt, to taste

Preparation:

Heat cranberry juice, fresh cranberries, vinegar and shallots in a saucepan until the liquid boils, lower the heat a and continue simmering for about 4 minutes until the shallots are translucent and the cranberry soft, strain cranberry shallot mixture and reserve, return the remaining liquid to the hear and reduce down to about 2 tablespoons.

Cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

When the liquid has reduced to about 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt and return the cranberry and shallot mixture to the liquid.

Serves 6

Quick Guinness Chili with Smoked Bacon and HOJ Black Pepper Beef Jerky

Two of my favorite things from favorite companys, House of Jerky Jerky and NeuskeBacon

Ingredients:

• 1/3 lb. Neuske smoked bacon, diced
• 2 tablespoons olive oil
• 2 red onions, chopped
• 14 each plum tomatoes diced, you can substitute canned if needed: 2 12 oz canned diced and drained of liquid
• 1 medium Holland bell red bell pepper, diced
• 1 medium Holland bell yellow bell pepper, diced
• 6 oz. diced black pepper HOJ beef jerky
• 1 large jalapeno pepper, de-seeded, de-veined and fine chopped
• 6 cloves garlic, fine chopped
• 2 cups Guiness beer
• 1 tablespoon ground cumin
• 1 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon hot pepper sauce, prefer Chipolte flavor tabasco
• 3 14 oz. canned cooked black beans or about 7 cups fresh cooked beans
• Kosher salt to taste
• 1 T arrowroot or cornstarch
• 2 tea cold water

Directions:

In a cast iron skillet sauté bacon until cooked through, remove the bacon to drip dry on a paper towel.

Add the olive oil to the bacon drippings and the add the onion, tomatoes, peppers, jerky and garlic.

Saute for approximately 5 minutes or until softened and then add the dry spices and hot sauce and sauté for an additional minute,

Remove vegetables and jerky and deglaze pan with the beer.

Add the vegetable jerky mix, the cooked bacon and the black beans into the beer and simmer for about 10 minutes or until the liquid is reduced by approximately a quarter.

In a small dish blend the cold water and arrowroot or cornstarch to make a slurry, add the slurry into the simmering bean mixture and cook on low heat for about a minute until the mixture thickens.

For a thicker chili, you can add additional slurry to get to the consistency you want. Season with salt to taste if needed.

Garnish with Sour Cream or my favorite Jalepeno Cheddar.

Serves 6 or 3 very hungry guys.

Seafood Chili with Sweet and Spicy Beef Jerky

Ingredients:

• 4 tablespoons olive oil
• 2 cups chopped Vidalia onions
• 2 leeks, white part only, sliced rounds, thinner leeks are preferred
• 10 garlic cloves, chopped fine
• 4 teaspoons chopped fresh oregano
• 15 plum tomatoes large diced
• 2 medium Holland red bell peppers, chopped
• 1/2 pound small diced HOJ Sweet and Spicy Beef Jerky
• 1/2 cup chili powder
• 5 teaspoon cumin
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 2 cups white wine
• 16 oz clam juice
• 2 cups V8
• 12 Littleneck clams
• 12 mussels, scrubbed and debearded
• 12 large shrimp, peeled and deveined
• 3/4 pound Bay scallops
• 3 cups cooked Great Northern white beans, fresh cooked or canned
• 2 tablespoon arrowroot or cornstarch
• 3 teaspoon cold water
• Fresh cilantro for garnish
• Season to taste with Kosher or sea salt

Directions:

Heat oil in heavy saucepan over low heat.

Add onions and leeks and saute until tender

Add garlic, tomatoes, peppers, jerky and oregano and sauté until tomatoes are soft, add the dry spices and brown sugar and continue to cook for about a minute.

Remove the vegetable and jerky mixture from the pan and deglaze with the white wine.

Add in the clam juice and return to a simmer.

Add the clams and mussels and cover and stream until shellfish is done, between 5-8 minutes.

Remove shellfish from broth and discard any unopened ones.

Add in the shrimp and scallops and simmer for about 3-4 minutes until opaque, remove the shrimp and scallops.

Add in the V8 juice to the broth and the white beans and return to a simmer.

Return all the seafood and the jerky vegetable mixture to the broth and simmer on very low heat for about 5 minutes.

In a small dish blend the cold water and arrowroot or cornstarch to make a slurry, add the slurry into the simmering bean mixture and cook on low heat for about a minute until the mixture thickens.

For a thicker chili, you can add additional slurry to get to the consistency you want.

Season to taste with kosher or sea salt

Top with fresh cilantro and serve.

Hot and Spicy Chili with Black Pepper Buffalo Jerky

Ingredients:

• 3 tablespoons olive oil
• 4 red onions, diced small
• 6 tablespoons fresh garlic fine chopped
• 1 tablespoon fresh chopped ginger
• 4 whole red habeneros (deveined, deseeded and chopped)
• 6 jalepenos (deveined, deseeded and chopped)
• 1/3 lb. fine chopped HOJ Black Pepper Buffalo Jerky
• 2 tablespoons ground cumin
• 2 tablespoons chopped fresh parsley
• 2 tablespoons smoked paprika
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 1/2 teaspoon ground black pepper
• 1 tablespoon chipotle powder
• 2 tablespoons brown sugar
• 20 oz. Guinness beer
• 6 oz sundried tomato paste
• 16 oz tomato sauce, home made is best, jarred can be substituted
• 9 cups cooked black beans
• 1 pound ground beef
• 1 pound ground buffalo
• 1 pound ground pork
• Kosher salt to taste

Directions:

Saute the onions, ginger and garlic in the olive oil in a large pot until translucent.

Add in the fresh herbs, the hot peppers, the jerky, the brown sugar and dry spices and sauté for about a minute.

Add in the beer, sundried tomato paste and tomato sauce.

Add in the black beans.

In a separate sauté pan, sauté individually the ground beef, buffalo and pork and then drain the liquid out of the cooked meat.

Add the ground meat to the vegetable, jerky and bean mixture and simmer on low for about 20 minutes, stirring frequently. Season to taste with Kosher salt

Serve with shredded cheddar and small diced red onions

Bourbon burgers with buffalo jerky and smoked cheddar

Ingredients:

• 1/2 cup Jim Beam Kentucky Straight Bourbon Whiskey
• 1 cup Panko breadcrumbs
• 1 1/2 lb Ground beef (20 percent fat)
• 1 1/2 tsp Stone ground mustard
• 1 tsp Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1/3 lb black pepper HOJ Buffalo jerky, ground fine (chop in a food processor, jerky may need to softened very briefly in a little hot water first before chopping)

Preparation:

-Combine all ingredients in a large bowl, incorporating all ingredients well. Form into patties and grill to desired doneness.

Suggest accompaniments: smoked cheddar, sautéed carmelized onions, organic heirloom tomatoes on foccacia.

Stuffed Goat Cheese and Jerky Mushroom Caps

Ingredients:

• 24 medium button mushrooms with the stems removed, washed and patted dry
• 24 or approximate mushroom stems, cleaned and finely diced
• 3 plum tomatoes, finely chopped
• ¼ lb butter softened
• 4 cloves garlic, finely chopped
• ½ cup chopped basil
• ½ tsp kosher salt
• 8 oz. Goat cheese
• 3 oz. Shredded cheddar cheese
• 6 oz. finely chopped HOJ beef jerky

Directions:

Lay out mushroom caps on a tin foil covered sheet pan.

Combine all other ingredients in a bowl and with your hands mix well until all the ingredients are incorporated. Take small amounts of stuffing and portion them out stuffing the mushroom caps.

Bake mushrooms in a 375 degree oven until the mushroom edges start to wilt away from the stuffing. Serve hot.

Lamb Curry with HOJ Black Pepper Wild Boar Jerky

Ingredients:

• 1 ¼ cups milk
• 2 oz. bread with the crusts removed
• 2 Lbs.. Ground lamb
• 3 Tbs butter
• 2 medium onions, medium diced
• 3 Tbl. curry powder
• 3 Tbl brown sugar
• 4 oz. large diced HOJ Wild Boar Black Pepper Jerky (jerky may need to be softened in a little boiling water prior to chopping)
• 2 tbs fresh lime juice
• 1 granny smith apple diced
• ½ cup golden raisins
• ½ cup sliced toasted almonds
• ¾ tsp ground nutmeg
• 2 eggs
• 1 cup milk

Preparation:

1. Soak the bread in the milk until soft. Squeeze out the milk, set aside both bread and milk separately.
2. Brown the lamb and onions in the butter
3. Add the curry, brown sugar, cook lamb for several minutes on low heat until no pink remains,
4. Mix the lamb, bread, apples, jerky, lime juice, raisins and almonds together and press into an olive oiled baking dish
5. Mix the eggs, all of the milk and nutmeg together including the milk from the bread, pour the mixture over the top of the lamb mix.
6.  Bake for one hour at 375 F
7. Garnish with golden raisins, toasted almonds and diced apples