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