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.

Smoking a Fatty

I've tried many, many different brands of BBQ sauce, and I've never thought that any one in particular stood out from all the others, until I tried Jay D's Louisiana BBQ Sauce. This is really good stuff we're talkin' about here! When Jay Ducote was kind enough to send us at 37 Cooks some samples, I was ready!

Everyone that knows me knows that I love to barbeque. I knew that I was gonna use Jay D's sauce on something on the grill or in the smoker.

I couldn't do plain BBQ chicken, that was too easy and kind of an everyday thing, if you catch my drift, so I decided to go all out and smoke a Fatty. Now before you call the cops, this isn't what ya might think. This is a smokey, cheesy, meaty, fatty, saucy, thing of beauty. There's plenty of how-to videos on YouTube for this. It's not something I would make for a dinner or on a regular basis, but it's a fun thing to do for when you have a get-together. A little goes a long way and if you do this properly, you'll forever be known as a Smokin' Badass!

Smoking a Fatty
by Matt the Butcher

1/2 cup dark brown sugar
1/2 cup Cajun seasoning
16 slices bacon
1 pound roll bulk breakfast sausage
16 ounces cream cheese, room temperature
1 bunch scallions, green and white part, chopped
1 large link smoked sausage
1 package pepper jack cheese sticks
4 jalapeno peppers, sliced in half longways, ribs and seeds removed
1 cup Jay D's Louisiana Barbecue Sauce

Mix the dark brown sugar in a small bowl with the Cajun seasoning. This will be your rub. Set aside.

Lay 8 slices of bacon side-by-side on a sheet of parchment paper and use the other 8 slices to make a bacon weave. I had to look up on YouTube how to weave it and its pretty easy. Set aside the bacon weave.

Put the breakfast sausage in a gallon lock-top plastic bag, close the bag and, using your fingers, press the sausage flat until it completely covers the bag. Set aside.

Mix the cream cheese with the scallions, and a few tablespoons of the rub. Using a teaspoon, stuff the pepper halves with some of the cream cheese mixture. Set aside.

Carefully, cut open the bag with the flattened breakfast sausage in it, and lay the sausage on a sheet of parchment paper and spread half the cream cheese mixture down the middle third of the sausage. Lay the smoked sausage link onto the cream cheese, and top with the remaining cream cheese. Lay 3 pepper halves longways along the bottom edge of the cream cheese, then a few strips of the pepper jack cheese, then another 3 pepper halves, then a few more strips of the cheese, until you use all the peppers, and all the cheese strips. then sprinkle half the rub all over the sausage log.

Now, holding both ends of the parchment paper, fold the edges of the sausage over the cream cheese and using your hands, seal all the sausage around the cream cheese and lay the roll on the bacon weave. Baste with the Jay D's BBQ sauce, and roll the bacon around the sausage, trying to get the ends of the bacon on the bottom, just 'cause it looks better like that! Tuck in any stray ends of bacon, baste with more BBQ sauce, and sprinkle the rest of the rub all over it.

Place the Fatty in a disposable pan, and smoke it at 225°F for about 3 hours, or till it's 160°F in the center. Let cool, slice it and be prepared to impress all your meat eating friends!

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.

Roasted Carrots with Molasses Mustard Glaze

I was so excited to find out our latest sponsor was Jay Ducote! I watched every episode of the Food Network show “Next Food Network Star”, and rooted for him to win. Jay finished in the top 3 of season 11 last year. I started following Jay on Facebook, so I could keep up with his future plans. Finding out 37 Cooks was partnering with Jay was a nice surprise. I wavered on what to make. I thought about baked wings, because I think I have a wing addiction. Then I thought about fried wings. See the theme? I love chicken.

As I sat in my chair one evening, carrots popped in to my head. That’s rather odd, because as a general rule, I don't care for cooked vegetables. I do enjoy the grilled squash and zucchini that come with my favorite dish at our local Mexican restaurant. That made me think that maybe I would like roasted carrots. I decided to try roasted carrots with the molasses mustard as a glaze. I wanted some firmness to my carrots. Mushy carrots would be a turn off to me. I settled on 25 minute initial cook time and they were perfect. My plan was always to share most of the carrots with someone who would really enjoy them, but I had to try them too. What a pleasant surprise. I liked them! I can see this dish being a favorite at future family get-togethers.

Roasted Carrots with Molasses Mustard Glaze
by Sharyl W.

2 bunches of whole, unpeeled carrots, with trimmed tops
1/2 white onion cut into large slices (or red or yellow)
3 Tablespoons of lemon olive oil (or unflavored olive oil or canola oil)
2 teaspoons kosher salt
1 teaspoon freshly ground coarse black pepper
4 Tablespoons of Jay D's Louisiana Molasses Mustard – use more or less to suit your taste
3 Tablespoons fresh chopped parsley

Preheat oven to 400°F.

Wash the carrots and trim the tops. Place the carrots on a cookie sheet and add the olive oil, salt, pepper and onion. Toss well, and then spread out the carrots and onions. Bake for about 25 minutes, until some browning is seen. Remove tray from oven and brush carrots and onions with the Louisiana Molasses Mustard. Return to oven for a few more minutes. Garnish with fresh parsley and serve warm.

Chicken Bombs

I love trying new sauces, marinades, and seasonings. Jay D's Louisiana Molasses Mustard is fantastic!!! This sauce gave that extra kick to the Chicken Bombs and also a sweet, tangy taste. The way the sauce tasted on top of the bacon wrapped chicken was amazing!

Chicken Bombs
by Luke

4 boneless chicken thighs
3 Tablespoons of Teet's Food Store All-Purpose Seasoning
2 jalapeños, seeded and sliced
4 ounces of cream cheese, sliced
1 pack of sliced bacon
3 ounces of Jay D's Louisiana Molasses Mustard

Place boneless chicken thighs on a cutting board and beat with meat tenderizer to flatten, then cut in half. Season meat on both sides. Place a slice of jalapeño on chicken then lay cream cheese on top of the jalapeño. Now, lay slices of bacon down and place chicken on top and roll tight (if needed, use a toothpick to keep bacon attached).

Preheat oven to 375°F. Place a non-stick cooling rack on top of a baking sheet and place chicken bombs on top. Now, put chicken in the oven for 30 minutes, or until chicken is cooked through.

Remove from oven and pour the Louisiana Molasses Mustard generously over chicken.

Jay's Mardi Gras Tacos

These tacos were photographed without the jalapenos but they
look and taste best with them! Slice some up!

Jay Ducote is on fire these days. He has a new line of food products and clothing/accessories, a new TV show, and he will soon have a restaurant! The man is living the dream and we all wish him the best! I have wanted to try out a sweet pickle braised pork shoulder for about a year now. Yes, you read that right - sweet pickles! I just had a feeling it would be fantastic, but I put it on the back burner, so to speak. I now know why. If I'd made it a year ago, I am certain it would have been good, but it wouldn't have utilized two key ingredients - my Instant Pot and Jay's Louisiana Barbecue Sauce. I'm glad I waited!

Jay's Mardi Gras Tacos
by Sandra Simmons, blogging at Dear Lauren, Love Mom

Adapted from A Southerly Course cookbook (Thank you again for giving me this cookbook, Melissa!)

4-5 pound pork shoulder

2 teaspoons salt

1/2 teaspoon red pepper flakes

1 cup sweet pickle relish
1/2 cup Jay D's Louisiana Barbecue Sauce

Corn tortillas
Shredded purple cabbage

Sliced fresh jalapenos
Chopped cilantro
Chopped onion

Place the pork shoulder in the liner of the Instant Pot. Sprinkle the pork with the salt, red pepper flakes, sweet pickle relish and the barbecue sauce. Close the Instant Pot top and set to Sealing. Cook on Manual for 70 minutes and then do a quick release. Remove the pork and de-fat and reserve the remaining liquid (I use this tool). Discard the fat. Shred the pork and sprinkle 2-3 tablespoons of the de-fatted cooking liquid over the meat. Discard remaining cooking liquid. Place the pork on a rimmed baking sheet and broil in the oven for a few minutes, until just beginning to brown (this step is optional, the pork can be served without broiling). Serve the pork on warm corn tortillas with shredded purple cabbage, sliced fresh jalapenos, chopped cilantro, and chopped onion, to taste. Add more barbecue sauce if desired.

*If you prefer, you can brown the pork shoulder with some olive oil using the sauté function on the Instant Pot. I did not notice any difference in flavor or texture when I tested this dish both ways, so in the future I will skip it and just pressure cook the meat without browning it.

Bloody Bull

One of the first times I ever had a Bloody Mary was on a train trip with my husband, his brother and my sister-in-law. We were traveling from Washington D.C. to Ohio. We made a lovely discovery...on the breakfast menu (along with juices and tea or coffee) you could also order Bloody Marys and Screwdrivers. Well, once we had established that we could order dinner off of the breakfast menu, we ended up in a bizarre farce as we tried to order drinks and quickly deteriorated from “1 Bloody Mary, and 2 Screwdrivers” to “1 red and 2 orange... wait, make that 2 red and 3 orange”. That was a great train trip.

Well when my husband first saw Jay D’s Louisiana Barbecue Sauce that was the only thing he could talk about. That Bloody Mary and that train trip. Why, I just had to make him this Bloody Bull drink to get him to stop!

Bloody Bull
by T.S. Lamb

Cocktail Shaker
Highball Glass
Half a cocktail shaker of ice cubes
2 ounces vodka, chilled
3 ounces tomato juice
4 ounces beef boullion
2 ounces Jay D's Louisiana Barbecue Sauce
1 teaspoon celery salt
1 slice lemon
1 slice lime or 1 celery stalk

Fill cocktail shaker half-full of ice. Put all drink ingredients into cocktail shaker.

Shake gently for 30 seconds, then strain into highball glass (or tumbler) over ice.

Garnish with either one slice each of lemon and lime, or a celery stalk.

Mustard BBQ Egg Rolls

Barbecue sauce has been around since almost immediately after the invention of the grill. Just when you think nothing could possibly be “new,” along comes Jay D’s line of sauces. Tangy and full of flavor, they lend themselves to all kinds of inventive foods. This recipe for BBQ Chicken Egg Rolls is a perfect example of thinking outside the…drumstick.

Mustard BBQ Egg Rolls
by Louise Chiffonade Brescia
Makes 8 Rolls

3/4 pound chicken tenders
2 Tablespoons corn oil
Pinch of salt and pepper
1/2 cup Jay D's Louisiana Molasses Mustard, divided
1 ear of grilled corn
1 Tablespoon grated ginger
1/4 cup chopped red onion
1/4 cup finely diced red bell pepper
1/2 cup shredded napa cabbage
1/4 cup chopped cilantro
1 ripe Haas avocado
8 egg roll wrappers (plus a few extras in case of rips or tears)
2 quarts vegetable oil for deep frying

Brush chicken tenders with oil and sprinkle with salt and pepper. Heat a grill pan over medium-high heat, fire up George Foreman grill (or use backyard grill). Cook chicken on both sides for approximately 3 minutes per side. Brush each tender with Jay D’s Louisiana Molasses Mustard sauce and cook another 2 minutes, repeating on other side. Set chicken aside.

Strip kernels off corn cob into a medium mixing bowl. Add to the bowl the grated ginger, onion, pepper, cabbage and cilantro. Slice chicken tenders into 1/4" pieces. Add to the vegetable mixture with the remaining sauce and combine well.

Heat the oil in a saucepan to 350°F degrees F. Have ready a small cup of water. Slice the avocado and have it ready.

On a cutting board, lay out one of the eggroll wrappers in a “diamond” shape, with one corner facing you. Brush the outer inch of the wrapper with water with a brush or finger. Place 1/4 cup of the chicken mixture into the center of the wrapper and form the filling into a log. Add one slice of avocado. Bring the point of the eggroll wrapper closest to you up over the filling and pack down the filling slightly. Bring each of the right and left points of the wrapper over the log and press to seal. Roll the log up and make sure there are no gaps in the wrapper. Set aside on, seam side down. Repeat with remaining wrappers and filling.

Carefully lower one or two egg rolls at a time into the oil. Fry 1-2 minutes on each side. Set aside on paper towels to drain. Serve immediately or keep warm in a 250°F oven. Additional sauce can be offered for dipping.