Johnny Jalapenos Cast Iron Blueberry Pie Recipes

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY

Steps:

• Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
• Reduce to low heat and simmer about 5 minutes till thickened.
• Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!

JOHNNY JALAPENO'S CAST-IRON APPLE PANCAKE

Steps:

• Preheat oven to 425°F Place oven rack on the middle rack of your oven. In a small bowl, combine sugar and cinnamon. Set aside.
• In a large bowl, combine flour, milk, eggs, salt, and vanilla extract. Beat until batter is smooth and set aside.
• In a 8" or larger cast-iron frying pan over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5-7 minutes to slightly cook the apple slices. Add raisins if using and remove from heat.
• Pour the batter over apples into baking pan. Place pan in oven and bake 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly, but this is normal). Remove from oven.
• Remove pancake from the baking pan by flipping upside down onto a serving platter so that the apples are on top. To serve, cut into serving-size wedges and transfer to individual serving plates. Note: Once out of the oven, the pancake will begin to deflate, but that is okay.

JOHNNY JALAPENO'S TACO CORNBREAD SKILLET

Steps:

• Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
• Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
• In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
• Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
• Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.

JOHNNY JALAPENO'S TIJUANA ICE CREAM (WITH VARIATIONS)

Steps:

• CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate.
• Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes). Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours.
• CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil.
• Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously.
• Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil.
• Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours.
• FRIED BURRITOS: Form 1/4 cup of ice cream into a 4" long log (or use a sharp knife dipped in hot water to slice). Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours.
• Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry.
• ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.

JOHNNY JALAPENO'S CAST-IRON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Place one of the pie crusts in bottom of 10" cast-iron skillet, spreading it gently to cover the bottom and up the sides of the pan.
• In a large bowl or pan, blend sugar, flour, lemon peel, mace, and salt together in a bowl. Add blueberries and blend well to incorporate, mashing some of the blueberries. Add the blueberry mixture into the bottom crust, spreading evenly. Dot with butter.
• Place top crust over top of blueberries. Carefully lift away a portion of the bottom crust away from the pan and tuck top crust between pan and bottom crust. Repeat until you've gone all way around the pan to seal the crust. Cut 3-6 small slits to vent (We cut as many slices as we want from the pie, sort of like pre-slicing it that way). Bake approximately 30 minutes.
• Remove pie from oven and sprinkle the top with sugar and if neccesary, line the outside edge of the pie crust with aluminum foil to avoid burning the crust.
• Place back into oven and bake for an additional 15 minutes or until berry juice is bubbling from the slits and crust is golden brown. Remove from oven and let pie cool completely before serving.