CaJohns Shrimp Ceviche

shrimpimg1 lb. Small Shrimp (51/60 Peeled and Deveined)

2 Quarts Water

2 Tbls Salt

1 Cup Lime Juice

½ Cup Orange Juice

1 Mango Peeled and Diced ¼ inch

1 Cup Fresh Pineapple Diced¼ inch

1 Red Bell Pepper Diced ¼ inch

½ Cup Red Onion Finely Diced

1 Jalapeno Seeded and Finely Diced

¼ Cup Fresh Cilantro Chopped

1 Tbls CaJohns Sandia Spice Blend

CaJohns Tiki Bar Hot Sauce


In a sauce pan, bring the 2 quarts of water and salt to a boil. Drop the shrimp in to the boiling water and par-cook the shrimp JUST until they are no longer translucent in appearance.  Immediately remove the shrimp from the hot water and place in a bowl of ice water. This will shock the shrimp and stop the cooking process.  Once the shrimp are cooled, remove the shrimp from the ice bath and drain.  

In a non-reactive bowl, add the shrimp, lime juice, orange juice, and CaJohns Sandia Spice Blend.  Mix well making sure all of the shrimp are covered in the  juice.  Place in the refrigerator for 15 minutes to allow the citrus juices to finish cooking the shrimp.  After 15 minutes, add the remaining ingredients to the bowl and mix well.   Spoon the Ceviche into small individual glass bowels.  Rock glasses and small margarita glasses make for a nice presentation.  Garnish with a wedge of lime, a drizzle of CaJohns Tiki Bar Hot Sauce and serve with crispy tortillas or your favorite crackers. Enjoy!



tamlesCorn Cake:

¼  Cup Masa Harina

½  Cup Yellow Corn Meal

¼  Cup Sugar

1  tsp Salt

2  tsp Baking Powder

1  Can Cream Style Corn

¼  Cup Melted Butter

¼  Cup Water

Corn Husks



1   4-5 lb  Pork Butt

1 Cup CaJohns Yucatan Pit Marinade

1-2 Cans of Beer

4 oz  CaJohns Sandia Spice Blend

4 oz  CaJohns Chop House Spice Blend

CaJohns Smoked Chile Sauce


Pickled Onion:

1  Red Onion (sliced thin)

1  Cup White Vinegar

½  Cup Sugar

1  tsp  Salt

1  tsp Course Ground Black Pepper

1  tsp Granulated Garlic

For the Onions:   Put the sliced onion in a Mason style jar. In a saucepan, add remaining ingredients and  bring to boil.  Carefully pour the hot liquid into the jar with the onions making sure the onions are completely covered by the liquid.   Put the lid on the jar tightly and let cool. Once the onions are cool, put them in the refrigerator. These onions are delicious right away, but get better if they sit for a day or two.  


For the Pork: Pre-heat oven to 250°.  Mix the Sandia and Chophouse Spice Blends.  Rub the pork butt with the mix making sure to evenly coat the entire piece of meat.  Place the seasoned meat in a small roasting pan.  Add the Yucatan Pit marinade to pan and then the beer making sure to not rinse off the seasoning. The liquid should come half way up the side of the meat.  Place the lid on the pan or cover tightly with foil.  Place on center rack of oven and cook for 4-5 hours or just until meat is tender and can easily be pulled apart.  Remove the meat from the pan to a platter and let rest for at least 20 minutes.  Save the liquid from the pan and skim off the fat.  Once the meat has rested, pull apart and drizzle with the reserved liquid to ensure the meat stays moist. Cover the meat and keep warm.


Corn Cake:  Once the pork is done, put together the corn cake.  Set oven to 350°.  Add all dry ingredients in a bowl and mix thoroughly.  Stir in the wet ingredients and mix until there are no lumps and the butter is completely incorporated.  Pour into a lightly greased 9” X  5” pan.  Bake on the center rack of the oven for 40 min or until the center of the cake no longer jiggles when the pan is moved.


Assemble the Tamales:  Cut one of the dry corn husks into a 6” X 6” square and place in the center of plate.  Place a ¼ to ½ cup scoop of the warm corn cake in the center of the husk square and flatten out into a 4 inch circle.  Pile 4 to 6 ounces of warm pulled pork on top of the spread out corn cake and drizzle with CaJohns Smoked Chile Sauce. Top with the pickled onions and garnish with a sprig of fresh cilantro.  Enjoy!


16 – 20 large scallops

1/2 cup water

1/2 cup dry white wine

1 tsp. Kiss of Fire

1 green onion, chopped

1 Tbsp. fresh thyme

2 pinches white pepper

1 cup heavy cream

Mix wine, Kiss of Fire, green onion, thyme and pepper together. Marinade the scallops for 3 hours.

Pour mixture and scallops into a frying pan. Cover and bring to a boil. Cook for 2-3 minutes and then remove from heat. Let stand 5 minutes. Strain liquid from scallops into a small pot. Bring to a boil until reduced by half. Add heavy cream and bring back to a boil, stirring constantly. Pour sauce over scallops and serve with rice.


2 lbs of Peeled Tail-On Shrimp

1 stick of Butter

1 Cup of Your Favorite Heat Level of Jerk Marinade


In a large skillet, melt the butter over low heat (be careful not to burn it!). When it is melted, add the Jerk Marinade and turn up the heat until the mixture is close to boiling. Add the shrimp, stir until the shrimp are done. (do not overcook the shrimp, they are done when they have turned a whitish color). Remove and serve over rice. The liquid in the skillet is wonderful as a sauce over the rice. You can also chill and serve them as a spicy shrimp cocktail. Enjoy!


Note: This will impart a mild Jerk flavor in the shrimp. If you want a stronger Jerk flavor, marinate the shrimp first. Then prepare in the same manor.


6-8 Fresh Sea Scallops – Rinsed and Dried

3 Tablespoons Chile Lime Seasoning

1 1/2 Tablespoons Sugar

1 Bag Prepared Baby Greens

1 Bottle CaJohns Raspberry Vodka New-Mex BBQ Sauce

1 Can Mandarin Oranges


Mix Chile Lime Seasoning and sugar in a small bowl. Dredge both side of scallops in Chile Lime sugar Mixture. Grill scallops over high heat on both sides to desired doneness. Spread some of the baby greens on a small plate. Place the grilled scallops on top of the greens with mandarin oranges. Drizzle the scallops with Raspberry Vodka New-Mex BBQ and serve.


6 thick filets of your favorite fish

2 16 oz. jar CaJohns Salsa or Picante Sauce (your choice)


Place the filets into a plastic zip lock bag. Add 1 jar of the salsa to the bag. Let them marinate for at least 2 hours before cooking. Turn the bag over a couple of times to ensure the filets are well marinated.

Preheat your grill to medium before placing the filets on to cook. Discard the salsa used for marinating. Grill fish for a total of fifteen minutes or until done. During the grilling, brush the filets with a bit of the other jar of salsa.

When plating the filets, spoon some salsa over them. This is a great low-calorie, low-fat entrée.

This recipe works really well with chicken breasts as well!!


2 Tbsp. Olive Oil

1 Tbsp. Grated ginger root

finely chopped green onions

1 clove minced garlic

2 Tbsp. CaBoom! Gourmet Sauce

1/4 cup water

4 tuna steaks, 3/4” thick

1/2 cup flour

1 Tbsp. Curry powder

Ashes spice blend to taste


Combine first 6 ingredients and marinate tuna steaks for at least 1 hour. Mix flour, curry powder and ashes, dredge the tuna in mixture and fry in hot oil 3 to 4 minutes per side.



2 cups olive oil

5 cups flour


Heat the olive oil in a high walled pot. Stir in the flour. Cook the flour VERY slowly, stirring constantly. They flour must be browned to a dark brown. This takes at least 30 minutes. Be careful not to burn the roux or you will have to start over.


6 cups chopped onion

3 cups chopped bell pepper

2 cups chopped green onions

1/2 cup minced garlic

2 8 oz. cans tomato sauce

1 cup chopped fresh parsley

4 Tbsp. Worcestershire sauce

4 Tbsp. CaJohns Habanero Garlic hot sauce

3 Tbsp. Fire Salt

6 quarts water

2 cups dry white wine

24 crabs

3 lbs. Shrimp, peeled & deveined

Filé powder

Cooked rice


Add the chopped onion and bell pepper to the roux stirring constantly until the onions are clear. Add tomato sauce and green onions and cook stirring until the roux is back to it’s original color. Add garlic, parsley, water, Worcestershire sauce, Fire Salt, hot sauce and wine. Cook for 45 minutes.

Clean the crabs by placing them in boiling water. Use only the bodies broken in half and the large claws. Drop the crabs and shrimp into the gumbo and let cook for at least two hours.

Serve over cooked rice sprinkled with filé


3 lbs. raw shrimp, peeled & deveined

2 12 oz. Beers

1/4 cup CaJohns Cayenne or Habanero hot sauce

1 Tbsp. Fire Salt

1 Tbsp. dry mustard

2 Tbsp. Red wine vinegar

1 small onion, diced in large pieces

2 Tbsp. Honey


In a saucepan, combine beer, hot sauce, Fire Salt, mustard powder, vinegar, onion and honey. Bring to a boil and simmer for a couple of minutes. Ad 1/2 of the shrimp, return to a boil and simmer until the shrimp are cooked. 3 to 5 minutes, depending on the size of the shrimp. Remove the shrimp and repeat with the remaining shrimp.

Cool the shrimp and the liquid. Return the shrimp to the cooled liquid and marinate for several hours. Drain and serve with cocktail sauce. Add Krakatoa! (to taste) to add Fire to the cocktail sauce!


1 lb butter

1 teaspoon CaJohns Cajun Seasoning

1 Tablespoon CaJohns Creole Seasoning

2 tablespoons minced garlic

1 teaspoon worcestershire sauce

1 tablespoon Lil’ Kick hot sauce

Peel the shrimp, but leave the tail on and rinse in cold water. in a high wall skillet over medium-high heat melt the butter. Add the seasonings, garlic worcestershire and hot sauce and stir until combined. Add the shrimp to the skillet and shake until the shrimp are fully cooked, about 2 minutes. Lay on top of Mardi Gras Rice (recipe follows) and drizzle with pan liquor.

Mardi Gras Rice

Prepare rice according to manufacturer’s instruction as to ratio of uncooked rice to water. My rule of thumb is 2 cups water for each cup of rice. Add CaJohns Creole Seasoning to the water before cooking and stir. Cook rice stirring occasionally. When rice is done, stir once more to evenly distribute the seasonings.