JIMMY O’S DEEP FRIED JALAPENO POPPERS
12 ounces cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
2 or 3 tablespoon bacon bits
15 fresh jalapeno peppers, seeded and halved, long ways. Leave some seeds for a little heat or remove all for milder.
1/2 cup, buttermilk or Half & Half
3/4 cup all-purpose flour or corn flour
3/4 cup unseasoned panko bread crumbs
2 to 3 cups Light Olive oil for frying
Jimmy O’s Spicy Rub to taste
½ cup Ranch dressing
1 to 2 tsp. horseradish
- In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Peppers can be fried as halves or tooth-picked together and fried whole. Halves cook faster.
- Put the buttermilk and flour into two separate small bowls. Add 1 teaspoon Jimmy O’s Spicy Rub to the flour and mix together. Dip the stuffed jalapenos first into the buttermilk then into the flour, making sure they are well coated. Allow the coated jalapenos to dry for a few minutes.
- Dip the jalapenos in milk again and lightly roll them through the breadcrumbs. Be sure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 350 degrees. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown, starting with one test pepper to be sure the oil temperature is correct. Remove, lightly sprinkle with Spicy Rub and let drain on a paper towel.
- Combine the ranch dressing and horseradish for dipping sauce. Caution! Cheese mixture will be very HOT! Allow peppers to cool slightly. Enjoy!
Jimmy O’s Carne Guisada
2 tablespoon vegetable oil (use 3-4 with venison)
2 pounds beef, pork or venison, cut into 1/2-inch cubes
3. 1 large onion, chopped
4. 1 large red bell pepper, chopped
4 large tomatoes, chopped or 2 / 14.5 ounce cans of diced.
5 cloves garlic, minced
2 tablespoons ground comino (cumin)
2 teaspoons dried, crushed Mexican oregano
1 teaspoon garlic powder
2 tablespoons Jimmy O’s Spicy Rub
One 7 ounce can of diced green chiles with tomatillos (Salsa Verde).
1. Heat vegetable oil in a Dutch oven or large saucepan over medium-high heat. Add the meat with the Jimmy O’s Spicy Rub, cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, comino, oregano, garlic powder and diced green chiles with juice.
2. When using more tender cuts of meat, continue cooking, stirring often, until the meat is tender, about 30 minutes. For Venison or tougher cuts of meat, brown the meat, peppers, onions in large skillet then add all the ingredients in a crock pot and slow cook for the rest of the day.
3. Suggestion: 1 cup each diced potatoes and/or carrots can be added at the beginning to stretch the recipe. Additional Jimmy O’s Spicy Rub may be needed to taste.
PERFECT BABY BACK OR SPARE RIBS
Jimmy O's Spicy Rub,
Jimmy O's Mesquite BBQ sauce and brown sugar.
Mix equal parts Spicy Rub and Brown Sugar in a small bowl.
Up to a table spoon each per rack of spare ribs, less for Baby Back Ribs.
If in doubt of how much to use remember you can always add more Spicy Rub after the taste test later. Sprinkle evenly on both sides and "rub" into the meat. Grill over medium heat until both sides are nicely browned, turning every so often. Baste with Jimmy O's BBQ sauce and place ribs in a large shallow broiling pan. For fall-off-the-bone tender, cover with heavy duty foil for 3 or 4 hours, on the pit or in the oven on low heat (200-250 degrees or so). For smokier ribs continue to smoke slowly for 3 or 4 hours and keep moist with more sauce occasionally. Before serving allow to cool slightly before cutting. Discard drippings in pan. Mop with BBQ sauce and taste to see if you need more rub.
Suggestion: For sweeter BBQ sauce add honey or peach preserves to BBQ sauce. Jimmy O's Superbowl Sauce variation is equal parts BBQ sauce, Tres Chiles Hot Sauce, and Mango-Lime or Peach & Pepper Marinade. A good 7 to 8 on the heat scale. YUMMMMMM!
JIMMY O'S BIG JUICY BURGERS
Ground meat gives you the option to season all the way through right before you are ready to grill. The key to perfect burgers is selecting good quality meat and having the right amount of fat. We recommend ground chuck around 20% fat. Ground sirloin will have slightly better flavor but is usually too low in fat. Solution? Buy extra lean Sirloin and add 1 ounce Light Olive Oil (not Extra Virgin) per pound to replace the animal fat. Better for you too.
For each pound of ground beef add:
4 ounces Jimmy O’s Roasted Garlic Salsa, mild or hot.
2 teaspoons Jimmy O’s Spicy Rub
2 teaspoons Worcestershire or Jimmy O’s Tangy Teriyaki
Mix ingredients thoroughly into meat, shape patties and grill.
GRILLED VEGGIES WITH GARLIC PESTO MARINADE
In a large bowl combine chopped onions, bell peppers, cherry tomatoes, mushrooms, asparagus, fresh pineapple, whatever you like. Pour in enough Garlic Pesto Marinade to coat veggies evenly with a little extra to baste with later. Salt and Pepper to taste as this marinade is unsalted. For added flavor, add fresh pressed garlic and lime or lemon juice. Grill in your outdoor cooking Wok or on skewers over medium heat, turning frequently, for about 15 minutes. Place all cooked veggies back into the large bowl with remaining Garlic Pesto Marinade and toss lightly. Sprinkle with shredded Parmesan cheese if you like. Enjoy!
Jimmy O's True Texas Chili con Carne
Chili recipes vary widely across the US. But this is the way Chili was first made, and it’s still the best. Adding beans or pastry condiments is not allowed! We love beans in Texas and they go great with Chili when served separately. A recipe for Texas Pinto Beans follows this recipe. You can use any kind meat to make chili. Venison is best but any wild game, beef or pork makes delicious Chili.
3 pounds of Beef, Venison or Pork, cut into ½ inch cubes or coarse ground
2 Tablespoons Olive or Canola oil.
3 cloves garlic, minced or pressed.
4 Tablespoons Chili Powder
2 teaspoons ground Comino (Cumin)
1 Tablespoon ground or leaf Oregano
1 14 oz. can of Beef Broth
1 Tablespoon Jimmy O's Spicy Rub
1 small onion, diced
1 8 oz. can tomato sauce
2 Tablespoons corn Masa (corn flour or all-purpose flour)
¼ to ½ teaspoon Cayenne pepper (optional)
In a large cast iron skillet or dutch oven, heat oil over medium high heat, add diced onion, garlic, Jimmy O's Spicy Rub and meat. Simmer 10 minutes, stirring often.
Add tomato sauce, all but ¼ cup of beef broth and bring to boil. Add chili powder, comino, oregano and cayenne pepper (optional). Stir and simmer on low heat, partially covered, for 45 minutes, stirring occasionally. (Adding a little water or beer if necessary.)
Combine masa with remaining beef broth and pour into chili. Stir and simmer on low heat for 15 minutes. Try throwing in a handful of sharp cheddar cheese!
Serve with homemade corn tortillas or corn bread, pinto beans and fresh pico de gallo. Also a great topping for cheese enchiladas.
Recipe for Texas Pinto Beans
Sort (remove small rocks) from 1 pound dried pinto beans, place into large pot and cover with water, 3 inches above beans. Add 1/4 pound salt pork or raw bacon Bring to boil. Reduce heat slightly and simmer for 2 hours, stirring occasionally and keeping water just above the level of the beans. Now add seasonings: 2 or 3 cloves pressed garlic, 2 to 3 teaspoons Jimmy O's Spicy Rub, 2 teaspoons comino, 1 medium onion chopped, 1 can diced tomatoes, 2 canned jalapenos, diced, with 2 ounces of the jalapeno juice, 3 ounces beer (any will do but dark beer is best), 1/2 cup chopped fresh cilantro. Simmer on low heat 20 minutes, stirring occasionally. For more flavor add more Jimmy O's Spicy Rub to taste.
GRILLED CHICKEN PASTA with GARLIC PESTO MARINADE
You will need:
2 chicken breasts, marinated with JIMMY O'S GARLIC PESTO, grilled and cubed.
1 cup GARLIC PESTO MARINADE
1 cup whole whipping cream
3 TBSP fresh parsley, chopped
3 TBSP fresh basil, chopped
2 tsp coarse, freshly cracked black pepper
1 cup shredded parmesan cheese
1 tsp salt (at least)
1 one pound package bowtie pasta
Cook pasta 2 minutes short of recommended cooking time, drain and rinse with cold water, set aside. In a large skillet heat cream slowly, add chicken, black pepper, and salt. Raise heat to near boiling. Add pasta and GARLIC PESTO MARINADE. Toss until heated, add parmesan cheese, parsley, basil, and toss lightly again. Remove from heat, serve immediately. A fine Chardonnay or Sauvignon Blanc is a must.
GRILLED PORTABELLA MUSHROOMS
Clean and de-stem mushrooms. Brush Jimmy O's Garlic Pesto Marinade on all sides. Salt and pepper to taste using coarse ground black pepper. Grill 5 minutes per side over medium heat, basting occasionally.
Serve with additional Garlic Pesto and sprinkle with grated Parmesan cheese.
PERFECT PEACH & PEPPER DIP
Just unwrap a brick of cream cheese, place on a festive dish and generously pour Jimmy O's Peach & Pepper Marinade over the top. Garnish with fresh peppermint and surround with your favorite lite crackers (we recommend Wheat Thins.) Serve with white wine or ice cold champagne! Variation: Use the low fat (not fat free) cream cheese. It's softer and easier to dip. Lower in calories too.
SAUTÉED FISH FILLETS topped with PEACH & PEPPER MARINADE
Shake Jimmy O's Spicy Rub on both sides of fillets, then dust with flour. Sauté fillets in a large skillet in shallow Light Olive Oil on medium heat until golden brown and slightly crispy. Place fillets on heated dinner plates and top Jimmy O's PEACH & PEPPER MARINADE. Also try this recipe with chicken or pork chops. For slightly hotter tastes, use Jimmy O's Mango-Lime Marinade.
SOUTHWEST CHICKEN FAJITAS
Place boneless chicken in a large bowl. Sprinkle one rounded teaspoon of Jimmy O's Texas Spicy Rub or two teaspoons Jimmy O's Steak & Seafood Rub per pound and work ingredients thoroughly into meat. Cover and refrigerate for 30 minutes or more. Just before grilling, add one tablespoon vegetable oil for each two pounds of chicken and work into the meat. Then grill over medium heat. Helpful hints: Clean grill thoroughly and spray it with Pam before making fire. For tender juicy chicken don’t overcook and try boneless, skinless thighs instead of breasts.
ULTIMATE GRILLED STEAKS
Select the finest, well-marbled Rib-eyes, T-Bones, Filets or Sirloins from your butcher's showcase. Yes, you get what you pay for in steaks so spend a couple more bucks for the best. We recommend Certified Angus Beef. Generously shake Jimmy O's Steak & Seafood Rub on both sides. Moisten each side with a few teaspoons of your favorite Red Wine and rub mixture lightly and evenly into the meat. Next, add a little Jimmy O's Tangy Teriyaki and work into meat. Let stand for 30 minutes or more, the longer the better. Grill over medium high heat until desired doneness, no longer than medium. Remove steaks from grill as soon as they are done to save the natural "Au Jus" to pour back over steaks at dinner time. "It don't get no better than this"!
For all cuts of steaks and chops.
PEACH & PEPPER BARBECUED CHICKEN
Cut-up your chicken into desired pieces and evenly sprinkle with Jimmy O's Texas Spicy Rub. Place in a large mixing bowl and add enough Medium Hot Peach & Pepper Marinade to coat each piece. Mix by hand until all pieces are evenly seasoned. Grill over medium heat, turning frequently. For best results, cook chicken 3/4 of the way and place away from direct heat on the smoker. Using your favorite hard wood, continue to smoke chicken for 30 minutes or more until done but not dried out. Add more Jimmy O's Peach & Pepper Marinade at the table if desired. Delish!
HOMEMADE SAUSAGE or MEATBALLS
Purchase desired amount of ground pork from your local butcher or grocery store. Combine with your own ground venison if available. Add 2 to 3 teaspoons of Jimmy O's TEXAS GARLIC & HERB SEASONING per pound of meat and mix thoroughly by hand. Garlic lovers press or mince one small clove per pound and place in small bowl. Add 1 TBSP HOT water for each clove and let steep for 5 minutes. Pour ONLY THE WATER into the meat and mix thoroughly. Make patties or links. This is natural, raw sausage with no preservatives so be sure to cook thoroughly. For hot & spicy combine 2 tsp. TEXAS GARLIC & HERB SEASONING and 1 or 2 tsp. Jimmy O's SPICY RUB per pound.
GARLIC & HERB PORK ROAST
You will need a 4 to 5 pound Boston Butt (pork shoulder). Remove roast from bag, rinse in warm water and pat dry with paper towels. Moisten roast with apple juice or apple cider vinegar on all sides. Shake Jimmy O's Garlic & Herb Seasoning on all sides. Thoroughly rub the spices into the roasts, adding a little more juice or vinegar, until the mixture is wet but still clings to the roast. Place into 2” roasting pan coated with non-stick cooking spray. Bake uncovered at 325 degrees for 45 minuted per pound. Check for doneness with meat thermometer (at least 160 degrees). To serve: Remove the roast from the pan and allow to rest 15 minutes before carving.
Remove all the drippings from the pan and separate the fat from the au jus. Discard the fat. Heat the au jus in the same pan on stove top, adding a little water to reconstitute any blackened drippings that stuck to the pan. Slice roast ½ inch thick, trimming out any fat. Serve with the au jus on top or in a gravy bowl. Horseradish on the side!
ROASTED GARLIC & HERB NEW POTATOES
Preheat oven to 400 degrees (bake). Wash and cube (into 1” cubes) two and a half pounds of unpeeled Red Skin New Potatoes (or any kind of potatoes). Place into large mixing bowl. Add 1/8 cup Olive Oil and toss by hand until all potatoes are moistened. Shake approximately one tablespoon Jimmy O's Garlic & Herb Seasoning onto potatoes and toss or mix by hand until oil and seasoning are evenly distributed. Line a large cookie sheet with foil and evenly spread non-stick cooking spray. Evenly place potatoes on lined sheet with red skins down. Place into preheated oven for 45 minutes. When potatoes are lightly browned carefully remove from oven and place into a large serving bowl. Add ¼ cup chopped fresh parsley and toss lightly. Add more Garlic & Herb Seasoning to taste.Serves six to eight adults.
Variation: For a Southwestern flavor, substitute Jimmy O's Spicy Rub and finely chopped green onions in place of the Garlic & Herb Seasoning and parsley. For Hot & Spicy add your favorite chopped peppers!
JIMMY O'S DELICIOUS (and healthier) FRIED CHICKEN
Fried foods always get a bad rap for being unhealthy. But you can still enjoy occasional fried foods if you limit the amount of fat and improve the quality of the oil you use.
This recipe calls for boneless, skinless thighs. Compared to white meat, it contains more zinc, iron, riboflavin, thiamine, and vitamins B12 and B6, and is lower in saturated fat. And of course it is juicier, more tender and has more flavor. Generally, if a person likes their beef steak tender and juicy and cooked medium rare, they prefer dark meat. If they like steak cooked well done they usually prefer white meat. Either is fine in this simple recipe.
To serve 4 to 6 people you will need:
A package of 6 to 8 boneless, skinless chicken thighs1 cup all purpose flour2 teaspoons Jimmy O's Spicy Rub2 teaspoons Jimmy O's Garlic & Herb Rub2 teaspoons salt2 teaspoons ground black pepper3/4 cup Buttermilk1-1/2 cups Extra Light Olive Oil (possibly more)
Rinse and trim any fat or gristle from chicken thighs. Cutting each thigh in half is recommended. Drain on paper towels. Place chicken into medium size mixing bowl and add 1/2 cup Buttermilk and coat pieces evenly by hand. Combine flour and seasonings in a medium mixing bowl. Add Olive oil to large cast iron skillet and heat to 350 to 375 degrees. Coat each piece one at a time with flour mixture and add to skillet. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries. Pieces will take about half as long to cook as bone-in chicken, about 5-6 minutes per side. Don't overcook. Drain pieces on paper towels and sample a piece. You may want to sprinkle additional Spicy Rub while draining. Additional oil may need to be added as you add more pieces. Enjoy!