JERK SLAW

Cabbage

Carrots

Broccoli Stems

 

Shred Cabbage, Carrots, Broccoli Stems

Place in a bowl and add your favorite heat level of

Jerk Marinade to taste. Cover and chill for 1 hour.

You can add some drained crushed pineapple for a great sweet-hot fusion of flavor!

CREOLE SLAW

2 pounds of classic slaw mixture

1 jar slaw dressing

1/2 cup CaJohns Gourmet Creole Seasoning

 

Mix Creole Seasoning into the dressing place into refrigerator for 15 minutes. Combine dressing and slaw mixture in a large bowl and return to refrigerator. Chill for 15 minutes and serve.

CAJOHNS SILVER T GUACAMOLE

3 ripe avocados

1 medium Roma tomato

Juice of 1 lime

1/2 cup finely chopped onion

1 clove garlic, minced

2 Tbsp diced roasted green chile

1 medium jalapeño, seeded and finely minced

3/4 tsp Fire Salt (to taste)

2 oz Patron Silver Tequila

Halve and de-seed the avocados. Scoop out the flesh into a bowl. Using 2 long knives, cross-cut the avocado into small pieces. Add the remaining ingredients and toss together. Add more salt if you like.

For a smoother Guacamole, mash avocado with a fork then stir in the other ingredients. The tequila adds a wonderful twist to this classic. Serve with chips or use as a topping on enchiladas or burritos.

BARBEQUE SAUSAGE AND RICE

2 Cups of uncooked rice

2 Pounds of Smoked Sausage

2 Bottles CaJohns Barbeque Sauce (your favorite)

Cook the rice according to the manufacturer’s instructions. While rice is cooking cut the smoked sausage into small squares or half rounds and brown in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When rice is done cooking, add it to the sauce stir. When the mixture is combined, remove from heat and serve.

Note: You can vary the heat and flavor of this dish by your choice of sausage and sauce. You can use a spicy sausage or a hotter barbeque sauce if you want to “kick it up” or you can use a mild sausage and a mild sauce. Any kind of sausage works well, or you can use ground sausage if you like.

GRILLED PORK CHOPS

4 center loin pork chops

3/4 cup Italian dressing

1 tsp. Worcestershire sauce

1 Tbsp. Fire Dust

 

Place all ingredients is a zip lock bag and marinate overnight in refrigerator. Remove pork chops from bag, discard marinade. Grill over a medium-hot fire, turning only once, until done. Serves 4

MAHOGANY PORK CHOPS

4 center loin pork chops

6 Tbsp. CaJohns Select Grillin’ Sauce

2 Tbsp. molasses

 

Combine CaJohns Select Grillin’ sauce and molasses in a small bowl. Grill over medium-hot fire, basting with mixture, turning chops only once. Serves 4

VOLCANIC TERIYAKI PORK CHOPS

4 center loin pork chops

1 cup Teriyaki Marinade

2 Tbsp. Krakatoa!

1/2 cup chopped green onions

 

Combine all ingredients in a plastic bag. Marinate overnight in refrigerator. grill over a medium-hot fire, turning once. Serves 4

PEACHY-HOT MUSTARD PORK CHOPS

4 center loin pork chops

1/4 cup peach preserves

1/3 cup honey mustard

2 Tbsp. Krakatoa!

2 Tbsp. Fresh squeezed lemon juice (not concentrate)

 

Combine preserves, mustard Krakatoa! and fresh squeezed lemon juice in a small bowl. Grill chops over a medium-hot fire, turning occasionally and basting with mixture. Serves 4

FIRE DUST’D CORIANDER PORK CHOPS

4 boneless center loin pork chops

2 cloves garlic, crushed

1 Tbsp. ground coriander

2 Tbsp. Fire Dust Rub

3 Tbsp. Teriyaki Sauce

 

Combine all ingredients in a plastic bag, marinate for 30 minutes. Grill over a medium-hot fire turning once.

Serves 4