K Jons Pepper Blend Recipes

K-JON'S PEPPER BLEND

Steps:

• 1.with a spice grinder grind first 2 ingredients separately. make sure not to over grind.
• 2. now add last 2 ingredients and mix well
• mix well and store in an air tight container.

K-JON'S CREOLE COCKTAIL SAUCE

Steps:

• Whisk all ingredients together and chill for a few hours at least. Best overnight!

K-JON'S CHOCOLATE SALTINE TOFFEE

Steps:

• • Preheat oven to 375 degrees. Line a sheet pan with foil. Arrange a single layer of saltines on foil.
• • In a small saucepan add butter and sugar, bring to boil, stirring now and again.
• • Remove from heat and stir in baking soda. Pour over crackers and bake 6-8 minutes.
• • Immediately sprinkle chips over and spread with a spoon as it melts.
• • Let cool and break into chunks. Store at room temperature.

K-JON'S CREOLE DEVILED EGGS

Steps:

• 1. peel eggs.
• 2. cut in half long ways.
• 3. remove all yolks and reserve the 1/2 whites.
• 4. mash the yolks with a fork until smooth.
• 5. add the rest of the ingredients and mix well.
• 6. place mixture in egg white cups with spoon or pipe with a bag.
• 7. garnish with my pepper blend Recipe #426929 or paprika!
• 8. chill at least 4 hours or overnight is best. can do days in advance.

K-JON'S AWARD WINNING CHILI

Steps:

• -mix dry ingredients well set aside.
• -brown sausage (crumbled).
• -add steak (5 mins).
• -add veg (10 mins more) reserve yellow pepper.
• -add liquid ( liquid should be blended well and hot) 2 minutes.
• -add tomato products.
• -add dry spices, reserve 1/4 cup
• - Bring to mild boil and cover (simmer 1 ½ hours).
• -add drained and rinsed beans and reserved dry spice, simmer 10 minutes more.
• -saute yellow bell pepper ( for presentation) until soft and add & serve.
• garnish with green onion ends ( scallions) and cheddar with sour cream.

K-JON'S TRIPE CREOLE

Steps:

• Boil Tripe in a broth of the following for 6 hours:.
• 3 gallons water.
• 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
• granulated garlic, onion powder, parsley, caraway seeds.
• 1 bottle of white wine.
• 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
• Remove tripe and rinse well, remove garlic bulb and save for stew,.
• Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
• When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
• Stew.
• Sautee all of the following for 15 minutes on mid-high heat:.
• 1 stick butter.
• 4 cups onion (chopped).
• 4 cups bell pepper (chopped).
• 3 cups celery (chopped).
• 2 tablespoons minced garlic.
• Add all of the following and stew for 4 hours:.
• 2- 28oz. can whole tomatoes (Crushed with by hand).
• 1- 28oz. can crushed tomatoes.
• 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
• 2 Bay Leaves, 2 tbs. sugar,.
• 1 cup calamata olives (pitted& Chopped), ½ cup capers.
• 12 oz. Ham (cubed) (I like Black Forest).
• 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
• Add the following and cook 1 hour more:.
• Tripe, Boiled Garlic (pealed), and reserve broth.

K-JON'S DRY RUB BUFFALO WINGS

Steps:

• Thoroughly whisk together the dark brown sugar, chili powder, sweet smoked paprika, ground cumin, hot cayenne pepper, ground garlic powder, ground mustard powder, table salt, and black pepper.
• Evenly coat each chicken wing with the pure vegetable oil.
• With the dry rub in a shaker evenly coat chicken generously.
• Evenly coat with the seasonings and save remaining seasoning.
• Preheat your oven to 400 degrees.
• Cook 30-45 minutes or until desired texture is achieved.
• At about the half way baking marker, sprinkle the remaining seasonings over the top of the baking chicken.