Jay D's Bites: Pork Egg Rolls

Easy to eat, and a crowd favorite, these pork and cabbage egg rolls are a spin on the classic European dish, cabbage rolls. Using ground pork and cabbage along with Jay D’s Spicy & Sweet Rub, this eggroll packs a punch of flavor. The Jay D’s Louisiana Molasses Mustard  mixed with sour cream adds a nice tang.

Pork Cabbage with Molasses Mustard Dipping Sauce

makes ~14 egg rolls

Photo: Jordan Hefler Photography

1 package of egg roll wraps

1 lb ground pork
½ head/2 cups cabbage, diced
¼ cup carrot, small dice
1 small onion, diced
1 Tbsp garlic, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
½ cup tomato sauce
½ Tbsp kosher salt
1 egg, beaten for egg wash

Molasses Mustard Sour Cream Dipping Sauce:
½ cup sour cream
¼ cup Jay D’s Louisiana Molasses Mustard
Pinch of salt

Heat canola oil to 350℉ in a skillet. In another skillet, brown ground pork. Add carrots, onions, and garlic, then saute until soft. Add Jay D’s Spicy & Sweet Rub, tomato sauce and salt. Cook for 6 minutes, then set aside to cool. Take an egg roll wrap and brush each side with egg wash. Place 2 tablespoons of filling on wrapper and fold up the corner. Fold the left and right corners into the middle and continue to roll. Fry both sides of egg roll until golden brown and delicious. Serve with molasses mustard sour cream.

Jay D's Bites: Pimento Cheese Cornbread

Cornbread is a staple in the typical Southerner’s diet. It is used to soak up your favorite stews, as a side with your collard greens, or simply serve it with butter for breakfast. While delicious just as it is, cornbread adapts to all kinds of personal touches. So we added our famous pimento cheese to this cast iron cornbread. The star in this recipe is Jay D’s Spicy and Sweet Rub; mix it in the butter slathered on top before chowing down.

Pimento Cheese Cornbread

Serves 8-12

Photo: Jordan Hefler Photography

1½ cups cornmeal
½ cup all purpose flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
2 Tbsp butter, melted
2 cups buttermilk
2 eggs
16 oz Jay D’s Pimento Cheese (recipe below)

Preheat oven to 350℉. Combine dry ingredients. Add all wet ingredients plus pimento cheese. Mix until combined. Place in buttered cast iron skillet. Bake 35-40 min or until golden brown and is pulling away from skillet.

Jay D’s Pimento Cheese:
2 Tbsp Jay D’s Spicy & Sweet BBQ Rub
½ cup mayonnaise
1 tbsp Jay D’s Louisiana Molasses Mustard
12 oz Sharp Cheddar Cheese, grated
12 oz Smoked Gouda Cheese, grated
1, 4-oz jar diced pimentos, rinsed

Place all ingredients into a mixing bowl and allow to marry flavors for at least 30 minutes.

Jay D's Bites: Spicy & Sweet Boiled Peanuts

Boiled peanuts are the perfect salty snack for your upcoming Super Bowl party and crawfish boils. In this addictive southern staple we used locally grown peanuts and featured Jay D’s Spicy and Sweet Rub that will leave you lickin’ your fingers. Enjoy them hot or cold!

Spicy & Sweet Boiled Peanuts

Serves 8-10

Photo: Jordan Hefler Photography

1½ cups salt, more to taste

2 lbs raw or green peanuts, in shell
5 oz Jay D’s Spicy & Sweet Rub

If using raw peanuts, allow to soak overnight. If using green peanuts, soaking overnight is not necessary. In a small pot pour enough water over peanuts so that they are covered. Bring to boil, then add salt and rub. Reduce to simmer and cover for 6 hours or until very soft. Reserve a small amount of cooking liquid to store with peanuts. Store in airtight container and refrigerate.

Patio Vibing at Brickyard South

by Chuck P

For a little over a year now owner Danny Wilson of Brickyard South, located across from The 13th Gate, has been cooking up his own bi-weekly pop-ups to the delight of sold out crowds that range from regular patrons to local foodies.

For only $20 you get a delicious three course meal and for $5 more you can get drink pairings to go along with your dishes. Recently, I finally had the chance to attend one of these dinners and, as expected, I was not disappointed.

I’ve known Danny for many years. From his days of working at TJ Ribs on Acadian back in the mid 90’s and hanging out at The Caterie (R.I.P.) to having drinks and talking about old times when he was managing the Port Royal Bar on College Drive, Danny has always had a passion for food. Now, through the creation of his Dinner On The Patio series at Brickyard South, he’s contributing to the food scene.

The night I attended Danny planned a menu that featured Jay D’s Louisiana Barbecue Sauce, Molasses Mustard and Spicy & Sweet Rub on the first two dishes. Danny is a big supporter of using local products so I was very grateful for him to be using our products on his dishes.

After grabbing a cold can of Gnarly Barley’s Korova Milk Porter and meeting up with some friends and my band members from The Anteeks, we made our way out to the patio to grab a seat. The weather was gorgeous with a slight breeze in the air and very little humidity.

Around 7pm our first course came to the table, beer braised chicken wings covered in a combination of Jay D’s Louisiana Barbecue Sauce and Molasses Mustard. 

Chicken Wings covered in Jay D's Louisiana Barbecue Sauce and Molasses Mustard

These wings were bigger than I expected and with enough meat for me to be thankful there were only two on the plate. The combo of the barbecue sauce and the mustard provided a nice amount of heat that lingered a bit, but quickly faded.

Our main entree was next featuring a beautiful seared pork chop in an Abita Purple Haze glaze with Brussels sprouts. 

Pork and Brussels sprouts glazed with Abita Purple Haze

The chop was cooked to a perfect medium-- super tender and juicy. The beer glaze that covered the dish complimented it perfectly. I’ve only recently become a fan of Brussels sprouts and these were delicious. It also helped that they too were covered in the beer glaze!

After a few minutes of letting our last dish find its way home in our bellies the dessert dish made its way to our table: a Salted Caramel Bread Pudding. Guys and gals, no matter how much I eat at lunch or dinner, I always...ALWAYS have room for dessert. Especially when it’s my #1 weakness, bread pudding.

Salted Caramel Bread Pudding

The caramel sauce was sweet and warm with bits of pecan and the bread pudding itself was rich, dense and absolutely delicious. Luckily not everyone finished theirs so I of course decided to help clean up a few extra dishes lying around the table.

Dinner On The Patio is a great evening of mouth watering cocktails, delicious home style dishes and a fun night with friends or your significant other. Danny Wilson is doing a great job and I hope he continues to provide this amazing treat to Baton Rouge diners for years to come. Make sure to follow Dinner On The Patio on Facebook to find out about upcoming dinners and other special events.

Jay D's Bites: Spicy & Sweet Cast Iron Bake

by Aimee Tortorich

We love Jay D’s Spicy & Sweet Rub, so naturally we use it as an all-purpose seasoning on anything from protein to vegetables. For this recipe, we used the rub not only on the pork, but also the Brussels sprouts and roasted them together to make a glorious marriage of flavor; super easy, quick and a weeknight winner.

Spicy & Sweet Cast Iron Bake

Serves 4

2 Tbs Smoked Extra Virgin Olive Oil from Red Stick Spice Company
2 Tbs Jay D’s Spicy & Sweet Rub
1 pork tenderloin, about 1 lb.
½ pound Brussels sprouts, halved
Salt and pepper to taste

Preheat oven to 400ºF. Rub pork tenderloin with 1 Tbs of smoked olive oil and 1 Tbs of Jay D’s Spicy & Sweet Rub. Sear on all sides in a cast iron pan and set aside. 

Toss Brussels sprouts with 1 Tbs of smoked olive oil and 1 Tbs of Jay D’s Spicy & Sweet Rub and sear in the same pan on all sides. 

Add seared tenderloin on top of Brussels sprouts bake in cast iron pan for about 10 minutes or until the internal temperature reaches 145ºF.

Jay D's Bites: Molasses Mustard Salmon

by Aimee Tortorich

Salmon is one of those proteins that never gets old and can be prepared multiple ways. It has amazing health benefits with vital nutrients such as omega-3 fatty acids, B12, and Vitamin D. Naturally, salmon works very well mustard so it was a no-brainer when we decided to use Jay D’s Molasses Mustard. The sweetness from the molasses pairs well with the tanginess of the mustard and adds a perfect touch of flavor to salmon while the rub gives it a spicy, smokey kick.

Molasses Mustard Salmon

Yield 4-6 servings

4 salmon filets
1/4 cup Jay D’s Molasses Mustard
1 Tbs of Jay D’s Spicy & Sweet Rub

Preheat oven to 400 F.

Mix mustard and rub together and set aside. Pat salmon filets dry and place skin side down on an oiled, foil-lined sheet pan. Add the Spicy & Sweet Rub/Molasses Mustard mixture to the tops of the filets and bake in oven for 12-15 minutes.

Jay D's Bites: Loaded Barbecue Cheese Fries

by Aimee Tortorich

We love these loaded cheese fries using our line of Jay D’s products. It’s the perfect snack to share with friends and with the Super Bowl coming up, this dish is a must-try We tossed the fries in Jay D’s rub to give a nice kick and added Louisiana barbecue ranch dressing to add a touch of sweetness and tang. While we used store bought fries to make this dish quick and easy, you could also make your own fries at home and use the same toppings.

Loaded Barbecue Cheese Fries

1 lb. frozen fries, cooked according to directions
1 Tbs Jay D’s Spicy and Sweet Rub
1 cup Monterey jack cheese, shredded
1 jalapeño pepper, sliced
1/4 cup Jay D’s Louisiana Barbecue Sauce
¼ cup ranch dressing
Green onions, for garnish

Preheat oven to desired temperature according to directions on back of fries package. Toss fries in a little olive oil and sprinkle with rub. While fries are baking, make the barbecue ranch sauce by combining Jay D’s Louisiana Barbecue Sauce and your ranch dressing of choice. 

 When fries are golden brown and delicious, put on a sheet pan and layer with cheese and jalapeño slices. Bake until cheese is melted and garnish with green onions. Lastly, finish with the barbecue ranch sauce and an extra drizzle of Jay D’s Louisiana Barbecue Sauce if you so choose. Enjoy!

Jay D's Bites: Pimento Cheese Stuffed Jalapeños

by Aimee Tortorich

One of our most popular recipe creations, Jay D’s Pimento Cheese, has spread like wildfire. It’s packed with flavor from Jay D’s Spicy & Sweet Rub and Louisiana Molasses Mustard and uses smoky gouda and cheddar cheese. It’s not an uncommon treat around the office, so naturally I wanted to use it in a recipe. What better way to eat pimento cheese than stuffed in a jalapeño with bacon crumbles?!

Pimento Cheese Stuffed Jalapeños

Yields 4-6 servings

12 jalapeños
6 strips bacon, cooked and crumbled
¾ cup Jay D’s Pimento Cheese

Preheat oven to 375º.

Slice each jalapeño lengthwise and remove seeds and membrane. Parcook jalapeños cut side down for 5 minutes. Let cool and stuff each jalapeño with 1 Tbsp of pimento cheese. Place jalapeños on sheet pan and bake for 10 minutes or until cheese is melted. Garnish with crumbled bacon.

Jay D's Bites: Smoky, Roasted Veggies

by Aimee Tortorich

We always try to show the versatility of the Jay Ducote line of products. Jay Ducote’s Spicy & Sweet Rub, which was released earlier this year, has been a favorite among customers and it is a favorite of mine in the kitchen. Not only can it be used with any grilled meats, it adds a nice balance and spice for vegetables as well. The salt content is very low, but it is packed with flavor for those looking for a low sodium seasoning blend. We hope you enjoy it as much as we do!



Smoky, Roasted Veggies

Tri-colored carrots and Brussels sprouts roasted with Jay D's Spicy & Sweet Rub

Yields 6 servings

12 carrots, sliced
1 lb. Brussels sprouts, cut in half
2 Tbsp olive oil
2 Tbsp Jay D’s Spicy & Sweet Rub

Preheat oven to 425º.

Toss vegetables in olive oil and Jay D’s Spicy & Sweet BBQ Rub. Between three sheet pans or working in batches, pour the vegetables on sheet pan, leaving room for even roasting (and prevent steaming). Roast for 30 minutes or until vegetables are tender.

Jay D's Bites: Blackened Shrimp with Corn Grits

by Jay Ducote

Shrimp and grits is a quintessential southern dish, so much so that it's hard to avoid it when dining around the Gulf or Atlantic coastlines. In Louisiana we take our shrimp and grits very seriously, but there's no right or wrong way to tackle the dish. A classic New Orleans barbeque shrimp recipe with spiced butter smothering the grits is something to salivate over.

I like to use my Jay D's Spicy & Sweet Barbecue Rub as a blackening seasoning on shrimp as well. The rub adds a nice layer of sweet heat, and the blackening process develops some nice char and smoky flavors. Serve the tasty shrimp over some creamy, buttery grits and you've got a great combination of southern flavors! I used this recipe at the James Beard Foundation's Taste America Event and it impressed all the spectators. Feel free to use it for your gatherings as well.

Blackened Shrimp with Corn Grits

A tasting of my Blackened Shrimp with Corn Grits at the James Beard Foundation's Taste of American event.

Serves 8-10 entree portions or around 70 tasting portions

4 cups chicken stock
4 cups whole milk
2 cups stone-ground yellow grits
Kosher salt and pepper to taste
4 oz. unsalted butter
3 lbs peeled and deveined gulf shrimp (21/25 ct)
6 Tbs. Jay D’s Spicy & Sweet Barbecue Rub
1/4 cup canola oil
1 bunch scallions, chopped


In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil.

Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes. Stir in the butter and season with salt and pepper to taste.

Season the shrimp with Jay D’s Spicy & Sweet Rub. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions.

Jay D's Bites: Turkey Chili with Sweet Potatoes

by Aimee Tortorich

It’s officially chili season and we love this chili that uses sweet potatoes and black beans! Use your leftover Thanksgiving turkey for a quick and healthy edition of this cozy favorite. A little heat and smokiness from the rub is the perfect touch to give this dish a unique flavor.

Turkey Chili with Sweet Potatoes and Black Beans

Yield 4-6 servings

1 Tbs olive oil
1 large onion, diced
5 cloves garlic, minced
1 bell pepper
2 jalapeños
1 ½ lbs shredded turkey, cooked
1 Tbs cumin
1 tsp oregano
2 Tbs chili powder
2 Tbs Jay D’s Spicy & Sweet Rub
1 ½ lbs sweet potatoes, peeled and diced
1 28 oz can diced tomatoes (not drained)
1 15 oz can black beans, drained and rinsed
1 quart of chicken stock

Heat a medium pot on medium heat and saute onions, garlic, bell pepper, and jalapenos in olive oil for 3-5 minutes. Add sweet potatoes, tomatoes, cumin, oregano, barbecue rub, and chicken stock. Simmer for 20 minutes or until sweet potatoes are almost tender. Stir in shredded turkey and black beans and simmer for another 15 minutes. Season with salt and pepper to taste.  

Jay D's Bites: Spicy & Sweet Hasselback Potatoes with Louisiana Molasses Mustard Dipping Sauce.

by Aimee Tortorich

Hasselback or accordion potatoes are trending across the nation and rightly so. Not only do they look impressive on a plate, but they taste like a combination of a crispy potato chip and baked potato in one. We used smaller potatoes that are easy to eat and enjoy with friends, but you could also use any large potato. Our line of products go great in this version with the a Louisiana Molasses Mustard dipping sauce and the rub for a nice, smoky kick.

Spicy & Sweet Hasselback Potatoes with Louisiana Molasses Mustard Dipping Sauce

Yields 4 servings

8 small potatoes, Yukon Gold, Fingerlings, or Red Bliss
1 cup Jay D’s Spicy & Sweet BBQ Rub Butter (see recipe below)
2 Tbsp green onions, chopped

Louisiana Molasses Mustard Dipping Sauce:

¼ cup Greek yogurt
3 tsp Louisiana Molasses Mustard


Jay D’s Spicy & Sweet BBQ Rub Butter:

1 cup unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub


In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated.

Preheat oven to 425F.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart. The spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes.

To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!