Stingy Jack Recipes

THE CAPTAIN JACK

Steps:

• For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
• For the sandwich: Preheat a griddle to about 375 degrees F.
• Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.
• Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.
• Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.

STINGY JACK

Steps:

• Combine 1 ounce each cognac and fresh orange juice, 1/2 ounce allspice liqueur (such as St. Elizabeth), 3 dashes angostura bitters and 1/4 ounce simple syrup in a shaker; add ice, shake and strain into a tall ice-filled glass. Top with 3 to 4 ounces pumpkin beer.

ROYAL JACK

Steps:

• Fill a cocktail shaker or small pitcher with ice. Add the apple jack, lemon juice, and grenadine. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into 2 Champagne flutes. Top each drink off with 1 1/2 ounces Champagne. Garnish with the apple. Drink.
• Put pomegranate juice in a small sauce pan. Bring to a boil over high heat. Reduce the heat to a gentle simmer and continue to cook until liquid is reduced by half. Stir in the sugar to dissolve thoroughly, and simmer to thicken slightly. Cool. Cover and refrigerate for up to 2 weeks.

SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
• Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.