VOLCANIC HABANERO BURRITO

1 lb.  ground beef

3 oz.  Krakatoa!

Flour tortillas

Garnish with your favorite toppings

Sauté Hamburger in a skillet with 3 oz. of Krakatoa! until meat is browned, then drain. Return skillet to stove and add more Krakatoa! if desired for more heat & flavor.  Roll in flour tortilla, garnish.

CAJOHNS BAYOU-Q BEEF SANDWICHES

5 lbs.  boneless chuck roast or brisket

2 16 oz.  jars Bayou-Q Spicy

Butter

Garlic Powder

Buns

 

Place roast in a crock pot and cook on high for 1 hour. (Do Not Add Water or Spices)  Reduce too low and cook for 8 hours. Drain juices and shred roast. Add CaJohns Bayou-Q Sauce and reheat. Spread buns with butter and sprinkle with garlic powder.  lightly toast buns in oven. Spoon Bayou-Q beef over buns and enjoy!

 

Variations:

Bayou-Q Baked Potatoes spoon Bayou-Q beef over baked potato, top with sour cream and grated cheese. Bayou-Q Beef Burrito spoon Bayou-Q beef on a warm flour tortilla, add grated cheese, lettuce and diced tomato.

H.D.H. GRILLED BURGERS

2 lbs. lean ground beef

1/2 cup finely chopped sweet onion

1 cup H.D.H. grillin’ sauce

 

Combine in a mixing bowl, form into patties and grill. Serve on toasted Kaiser rolls with H.D.H. on the side for soppin”.

STEAK WITH FIERY BOURBON-TERIYAKI MARINADE

Minute Steaks or Pepper Steak cuts

 

Marinade

1 cup  Teriyaki Sauce

1/  4 cup  Bourbon

1 Tbsp  Habanero Garlic Hot Sauce

 

Combine the three ingredients in a sauce pan and bring to a simmer. Remove from heat and let cool. Place the Steak in a plastic Zip-Lock bag and marinate in refrigerator for 1-1 1/2 hours.

Remove and place in hot skillet. Cook until medium basting with marinade.

Place steaks on top of Pasta, garnish, then Enjoy!

SOUTHWESTERN SWISS STEAK

3 lbs. round steak

Ashes Spice Blend

1 cup plus 1/2 cup CaBoom! Chili Fixins’

1 large sweet onion sliced to medium thickness

2 Tbsp Olive oil

 

Pound Ashes Spice (to taste) and 1/2 cup of Chili Fixins’ into each side of the meat. Heat oil in a large skillet and brown meat well. Remove the meat to a plate, and prepare gravy with remaining 1/2 cup of Chili Fixins’ to the drippings in the pan. Stir constantly until mixture is well browned. Slowly add in 1 quart of water, continue to stir until it is fully blended.

Place cooked steak into a large, covered oven pan. Place sliced onions onto steak and gently cover with gravy. Bake covered in 350° oven  for 1 1/2 hours.

GRILLED FUSION TACOS

1.5 lbs. Skirt Steak

12 oz. Teriyaki Marinade

6 oz can Pineapple Juice

1/4 cup CaJohns Cayenne Garlic Hot Sauce

Fresh Sliced Pineapple

1/ lb. Shredded Manchego Cheese

Medium Red Onion Diced

Cilantro Minced

Corn Tortillas

 

Combine the marinade, hot sauce and pineapple juice in a bowl, whisk well. Put the steak into a zip-lock bag and cover with mixture. Place in refrigerator and marinade for at least 4 hours (overnight is best).

Prepare a hot grill and remove steak from marinade & place on Hot grill. Also place pineapple slices on grill to cook, but don’t let them burn. A nice char is what you want. Cook steak to desired doneness. Remove steak and let rest. Chop steak and pineapple into small pieces while slightly grilling tortillas above a reduced heat or cooler area of grill top. Once you’ve turned the tortillas sprinkle with cheese and melt slightly. Remove tortillas and make tacos. First the steak, then a bit of the pineapple, garnish with onion and cilantro.

BEEF CABOOM! STACKED BURRITO

2 cans Refried Beans

2 16 oz. jars CaJohns Picante Sauce (your choice)

1/4 cup chopped Cilantro Leaves

1 pound Ground Beef

3 tablespoons CaBoom! Chili Fixins’

1 cup Water

7 Burrito Size Tortillas

2 cups shredded Mexican Cheese Blend

 

Brown the ground beef in a skillet and drain. Add CaBoom! Chili Fixins’ and stir in the water. Cook until the liquid is gone. Remove from heat, and set aside.

Put the refried beans in a mixing bowl. Stir in 1/2 of the jar of picante sauce. In another bowl, mix together the meat, cilantro and the rest of the picante sauce.

Place one of the tortillas on a baking sheet. Spread some of the bean mixture over the shell to within 1/2 inch of the edge. Top with another tortilla. Spread some of the meat mixture as before and top with 1/4 cup of the cheese. Top with another tortilla and repeat the layers twice more. Top with the remaining bean mixture and cover with foil.

Bake at 400° for 40 minutes. Remove foil and sprinkle with the remaining cheese. Cut into wedges and serve with the other jar of picante sauce. Garnish with more cilantro.

This is an awesome dish! If you prefer to use corn tortillas, this will make two stacked enchiladas. Don’t forget to serve with CaJohns Jalapeño Select Puree!

LEFTOVER POT ROAST, VEGGIE & TORTELLINI STEW

3 cups beef broth

1 16 oz. jar CaJohns Picante Sauce

8 oz. frozen cheese tortellini

1 tsp. dried Italian seasoning

 

In a large saucepan, combine pot roast, broth, picante sauce, tortellini and Italian seasoning. Bring to a boil, reduce heat, simmer for 10 minutes or until tortellini are tender. Top with shredded or grated Parmesan cheese. Serves 4

CABOOM! FIESTA RICE

1 cup of uncooked rice

1 jar of CaJohns Picante Sauce or CaJohns Salsa

1 pound of Chorizo Sausage

 

Cook the rice according to the manufacturer’s directions. While the rice is cooking, remove the chorizo from the casing and crumble into a high-walled skillet and brown. Drain the grease and add the salsa or picante sauce to the skillet. Heat for 5-6 minutes and add the cooked rice. Stir together and continue heating until all liquid is absorbed. Sever with warm tortillas!

This dish can be made using taco meat or ground chicken as well. Leave out the meat for a wonderful vegetarian or side dish. Vary the heat of the dish by the heat of the salsa!!

SOUTHWESTERN VEGETABLE SOUP

3 lbs of Stew Meat diced

1 48 oz can of Beef or Chicken Broth

3 16 ounce jars CaBoom! Picante Sauce

3 Tablespoons CaJohns Southwest Seasoning blend

2 lb. Frozen Mixed Vegetables

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

 

Combine the broth and salsa in a pot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the beef in a skillet over medium heat. Season the meat with 1 tablespoon of the spice blend. Be careful not to over cook as they will finish cooking in the soup. When the meat is lightly browned add the meat to the stockpot, and bring to boil, then stir in the frozen veggies. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on the soup before serving.