Jimmyo's Texas Marinades

Recipes

 

 

JIMMY O’S DEEP FRIED JALAPENO POPPERS

 

 

INGREDIENTS:

12 ounces cream cheese, softened

1 (8 ounce) package shredded sharp Cheddar cheese

2 tablespoon bacon bits

15 fresh jalapeno peppers, seeded and halved. Leave some seeds for a little heat or remove all for mild.

1 cup whole milk or Half & Half

1 cup all-purpose flour or corn flour

1 cup dry bread crumbs

1 quart oil for frying

Jimmy O’s Spicy Rub to taste

½ cup Ranch dressing

1 to 2 tsp. horseradish

DIRECTIONS:

1.

In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

2.

Put the milk 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 milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for a few minutes.

3.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Be sure the entire surface of the jalapeno is coated.

4.

 

 

 

5.

In a medium skillet, heat the oil to 350 degrees. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove, lightly sprinkle with Spicy Rub and let drain on a paper towel.

 

Combine the ranch dressing and horseradish for dipping sauce.

 

 

 

Jimmy O’s Carne Guisada 


Ingredients
1. 1 tablespoon vegetable oil (use 2 with venison)
2. 2 pounds beef, pork or venison, cut into 1/2-inch cubes
3. 1 large onion, chopped
4. 1 large red bell pepper, chopped
5. 4 large tomatoes, chopped or 2 / 14.5 ounce cans of diced.
6. 5 cloves garlic, minced
7. 2 tablespoons ground comino (cumin)
8. 1 teaspoon dried, crushed Mexican oregano
9. 1 teaspoon garlic powder
10. 2 tablespoons Jimmy O’s Spicy Rub
11. 1 / 7 ounce can of diced green chiles with tomatillos (Salsa Verde).

Directions

1. Heat vegetable oil in a Dutch oven over medium-high heat. Place the meat in the Dutch oven 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 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

You will need 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. About 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. Place ribs in a large shallow broiling pan and cover tightly with heavy duty foil. Continue to cook slowly on low heat (200-250 degrees or so) for 3 or 4 hours, on the pit or in the oven. Before serving, uncover and allow to cool slightly before cutting. 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.  

 

FIESTA SALSA BURGERS

For each pound of ground beef add:


4 ounces Jimmy O’s Roasted Garlic Salsa
2 teaspoons Jimmy O’s Spicy Rub
2 teaspoons Jimmy O’s Tangy Teriyaki or Worcestershire


Mix ingredients thoroughly into meat, shape patties and grill. YUM!

Hint:   Buy extra lean ground beef and add 1 ounce Canola or light Olive Oil per pound to replace the animal fat.

 

 


 

 


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. 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. 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 ON THE SIDE. A recipe for Texas Pinto Beans follows this recipe. You can use any kind meat to make chili. My favorite is Venison but any wild game, beef or pork makes delicious Chili.

Ingredients

  • 3 pounds of Beef, Venison or Pork, cut into ½ inch cubes
  • 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)

Directions

1 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 cubed meat. Simmer 10 minutes.

2 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.)

3 Combine masa with remaining beef broth and pour into chili. Stir and simmer on low heat for 15 minutes.

Enjoy!

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) from1 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. Add 1 or 2 cloves pressed garlic, 1 Tablespoon Jimmy O's Spicy Rub, 2 teaspoons comino, ½ large onion, chopped, 1 can diced tomatoes, 2 canned jalapenos, diced, with 2 ounces jalapeno juice, 3 ounces beer, 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

Generously shake Jimmy O's Spicy Rub on both sides of fillets, then dust with flour. Sauté fillets in a large skillet until golden brown and slightly crispy. Place fillets on heated dinner plates and top with mild or Hot PEACH & PEPPER MARINADE. Also try this recipe with chicken or pork chops.


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 use boneless thighs instead of breasts. It's a lot cheaper too!


ULTIMATE GRILLED TEXAS RIBEYE

Select the finest, well-marbled Ribeye steaks 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 Jimmy O's Tangy Teriyaki or your favorite Red Wine (or both!) and rub mixture lightly and evenly into the meat. Let stand for 30 minutes or more, the longer the better. Grill over medium high heat until desired doneness, no longer than medium. "It don't get no better than this"!

For all cuts of steaks and chops.


HOT PEACH & PEPPER BARBECUED CHICKEN

Cut-up your chicken into desired pieces and generously coat 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 on the table if desired. God bless Texas, it's good!

For milder tastes use the Mild Peach & Pepper Marinade.

 


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 try 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 180 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 as jus in the same pan on stovetop, 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.

 


 

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!


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