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: 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: Sweet Potato Pulled Pork Nachos

by Aimee Tortorich

I have never met a person that doesn’t love nachos. They are fun to eat, easy to share and can be created using different proteins and toppings. I wanted to do a little spin on a typical nacho plate that you would order at a restaurant, so I came up with this recipe. Sweet potato chips and pulled pork loaded with colorful and delicious toppings was a hit at the Bite and Booze headquarters and is sure to be a hit amongst your friends as well.

Sweet Potato Nachos with Pulled Pork 

Sweet Potato Pulled Pork Nachos

2 large sweet potatoes, thinly sliced on a mandolin

1 ½ cups Jay D’s Triple Threat pulled pork
1 cup of canned black beans, rinsed
1 avocado, sliced
1 cup Monterey jack cheese
½ cup sour cream
2 green jalapenos, thinly sliced
Oil for frying
Jay D’s Spicy & Sweet Rub for seasoning chips

Heat a deep fryer to 300 F. Working in batches drop about 10 sweet potato chips at a time (depending on the size of your fryer and parcook for 1-2 minutes. Transfer to a wire rack and let drain. Set heat to 350F. Working again in batches, drop par-cooked chips into oil for about 1-2 minutes or until edges start to brown. Immediately remove from oil into a mixing bowl or on a paper towel lined rack and season with Jay D’s Spicy & Sweet Rub.

To assemble nachos:

Layer sweet potato chips with Monterey Jack Cheese, black beans, and pork. Broil until cheese melts. Top with avocado, sour cream, jalapenos, and a drizzle of Jay D’s Louisiana Barbecue Sauce.

Jay D's Bites: Spicy & Sweet Popcorn

by Aimee Tortorich

Popcorn is one of the easiest snacks to make.  However, most of us take the easy way out with microwavable popcorn.  It might be simple to pop that bag in the microwave and savor that artificial butter flavor, but there's a better way. 

Stovetop popcorn is extremely easy to make, and super fun. The flavor combinations are endless and it only takes a few minutes to make it the old fashioned way. We tried it with Jay D’s Spicy and Sweet BBQ Rub and it's a hit!  Learn how to make this amazing, simple treat. 

Jay D's Spicy & Sweet BBQ Rub Popcorn

Jay D's Spicy & Sweet BBQ Popcorn

Enough canola, vegetable, grape see, sunflower or coconut oil to coat the bottom of the pot

1/2 cup raw corn kernels
Large pinch of salt
¼ cup unsalted butter
4 Tbsp Jay D’s Spicy & Sweet BBQ Rub, divided

In a small saucepan, combine unsalted butter and 2 Tbsp. of Jay D's Spicy & Sweet BBQ Rub on medium heat. Once butter is melted, stir and reduce heat and set aside.

In a large saucepot or Dutch oven (about 4 quarts or larger), set heat to medium high, add the kernels to the pot and coat the bottom with your choice of oil and put the lid on the pot (the bag of kernels will give you different instructions, but trust us, this works better). When the kernels start to pop, shake/shuffle the pot on the burner until the popping starts to subside (about 1-2 seconds between pops). Remove pot from heat and pour corn into a large bowl. Immediately toss with Jay D's Spicy & Sweet BBQ Rub melted butter and dust with remaining 2 Tbsp. of Jay D's Spicy & Sweet BBQ Rub and enjoy!

Jay D's Bites: Grilled Cheese with Barbecue Date Jam

by Chef Aimee Tortorich

Summer is coming to a close, which means hearty soups and stews will soon be simmering away in the kitchen. One of my favorite dishes is tomato soup with a warm, gooey grilled cheese sandwich. We wanted to try a variation of the traditional version, so we added a sweet and spicy barbecue date jam made with Jay D's Louisiana Barbecue Sauce and melted Brie on French country loaf from Indie Plate! For best results try it with this Smoked Creole Tomato Soup.

Grilled Cheese Sandwich with Brie and Barbecue Date Jam:

Grilled Cheese Sandwich with Brie and Jay D's barbecue date jam.

serves 1

2 thick slices of French country bread
4 thin slices of Brie Cheese
1 Tbsp Jay D’s compound butter (recipe below)
1 Tbsp Jay D’s BBQ Date Jam (recipe below)

Pre-heat grill or sauté pan to medium heat. Add compound butter and melt until golden brown. Spread jam evenly over each slice of bread and add brie. Place sandwich in sauté pan until golden brown, then flip and continue on other side until cheese is melted through.

 

Jay D's Compound Butter:

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

In a small mixing bowl, mix softened butter and Jay D’s Spicy & Sweet BBQ Rub until incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into log and chill for 2 hours before serving.

 

Jay D's Barbecue Date Jam:

yields enough for 4 sandwiches

5 oz. pitted dried dates, roughly chopped
¾ cup Jay D’s Louisiana Barbecue Sauce


In a small saucepan, add dates and Jay D’s Barbecue Sauce and simmer for 10 minutes. Purée in a blender until soft. Use as a spread for sandwiches! Can also use figs in place of dates.

Jay D's Bites: Fried & Baked Wings

by Aimee Tortorich

With LSU football season quickly approaching, wings are making their way back into our bellies, tailgating tents and our hearts (even though they never really left). Super easy to make, and a crowd favorite, we decided to create our baked and fried versions of these messy heartthrobs. These crispy wings will excite your taste buds with the perfect balance of sweet and spicy flavors. Use Jay D’s Louisiana Barbecue Sauce or Molasses Mustard for a great dipping sauce!

Jay D’s Spicy & Sweet BBQ Rub Baked Chicken Wings 

Jay D's Spicy & Sweet BBQ Rub Wings

1 lb chicken wings
1 Tbsp. vegetable oil
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

Preheat oven to 400F.
Mix vegetable oil with Jay D’s BBQ rub, toss in chicken wings and let stand for 5 minutes.
Spread wings out on a single sheet pan in an even layer. Bake for 45-50 minutes until crispy or until internal temperature reaches 165F.

Jay D’s Spicy & Sweet BBQ Rub Butter Fried Wings 

½ cup softened, unsalted butter
½ Tbsp Jay D’s BBQ Rub
1 lb chicken wings
Salt and pepper to taste


Melt butter in saucepan and add ½ Tbsp of Jay D’s Spicy & Sweet BBQ Rub. Set aside.
Heat oil to 350F in a deep fryer or large Dutch oven. Add wings and cook for 8-10 minutes or until golden brown. Once cooked, toss in Jay D’s Spicy & Sweet BBQ butter

Jay D's Bites: Smoked CreoleTomato Soup

by Blair Loup

This is not a drill! Chef Aimee Tortorich has concocted the most delicious tomato soup to have ever graced my taste buds. Still processing the loss of the spicy tomato soup at Chelsea's, I have finally found a stand in.

It's spicy, it's smokey and it's everything your grilled cheese sandwich is looking for. If you've got some wood chips and a grill or smoker followed by a few pulses of a blender you're in business! You could also turn your stove top into a smoker if you really wanted. All of these beautiful ingredients can be purchased and sources locally through Indie Plate, a local farm-to doorstep delivery service. Get to ordering and get your soup on!

Smoked Creole Tomato Soup:

Smoked Creole Tomato Soup garnished with Purple Basil

Serves 4-6

2 lbs whole Creole tomatoes
1 tsp red pepper flakes
1 small yellow onion, diced
2 cloves garlic
3 Tbsp extra virgin olive oil, divided
1 tsp dried oregano
2 Tbsp purple basil, chopped
Jay D’s Spicy & Sweet BBQ Rub to taste
Kosher Salt and Freshly Ground Black Pepper

Light the smoker and adjust temperature to 250F. Season whole tomatoes with one tablespoon of olive oil, salt and pepper. Smoke until soft (about 30-40 minutes). While tomatoes are smoking, chop onions and garlic. Sauté in olive oil until soft. Season with red pepper flakes, Jay D’s Spicy & Sweet BBQ Rub and dried oregano. Add tomatoes with seasonings and simmer for 15 minutes. Purée in a blender until soft. Finish with purple basil.

Jay D's Bites: Barbecue Bloody Mary

by Blair Loup

I fell in love with Blood Marys at an early age. I wasn't drinking them, but I was helping my dad make the mix. It amazed me at how we could take hum drum bottle of V8 and build this monument of complex flavors. To this day, the taste of a Blood Mary takes me back to simpler times, but just like everything else, our Bloody Marys have changed.

You can buy incredible Bloody Mary mixes on grocery store shelves all around you. They've got all of the levels of flavors that I used to meticulously develop with my dad on our back porch, but what they don't have is Jay D's Louisiana Barbecue Sauce. That's right. It's 2016 and we're putting barbecue sauce in our Bloody Mary mixes.

Jay D's Louisiana Barbecue Bloody Mary:

Bloody Mary made with Louisiana Sisters Bloody Mary Mix, Jay D's Louisiana Barbecue Sauce and Oryza Vodka

Serves 1

6 oz. LA sisters Bloody Mary Mix
2 oz. Oryza Vodka
2 Tbsp Jay D’s Louisiana Barbecue Sauce
Jay D’s Spicy & Sweet BBQ Rub to rim glass

Put Bloody Mary Mix, Vodka and Barbecue Sauce in a tumbler full of ice and shake. Pour into a glass rimmed with Jay D’s BBQ Rub. Garnish with celery, olives, pickled okra and spicy beans. Enjoy!

Our Favorite Pork Posts, Just in Time for Hogs for the Cause

by Sydney Blanchard

At Bite and Booze, it's safe to say we love pork in all its iterations, whether it's a juicy smoked Boston Butt or a crispy cut of bacon.

 Our pork passion is one of the main reasons you'll find us out at Hogs for the Cause each year. Hogs for the Cause, a New Orleans Barbecue Competition, started in 2009 as a way to raise money for a child with incurable pediatric brain cancer. Today, the event has grown into a huge barbecue competition and music and food festival. All the money raised goes directly to families with kids fighting brain cancer.

If you feel so inclined, consider donating to our Hogs for the Cause team. Teams are ranked not only by their barbecue chops but also by their ability to raise money for the cause, so please help us out!

In the meantime, take a scroll down memory lane and check out some of our favorite pork pics to date.

Blackberry Bourbon Bone-In Boston Butt

We like pork butts and we cannot lie.

Pork Belly at Houmas House

Pork belly and local honey? Sold.

Cured Bacon from Iverstine Family Farms

We're loving playing with our new camera & all our fresh, local @indieplate ingredients! Check out this open-faced sandwich we made for lunch with one of #indieplate's meal kits: toasted bread, mozzarella, fig preserves, @iverstinefarms cured bacon, & arugula! 🙏🏻🙏🏻🙏🏻 What did y'all have for lunch? #eatlocal #eatrealfood #foodblogger #yummy #foodpics #recipe

A photo posted by Jay Ducote (@biteandbooze) on Jan 19, 2016 at 12:53pm PST

Jay D's Barbecue Pulled Pork

For more recipes like this one, head to hugjayd.com.

Pork Chop at SALT in McAllen, Tx

Now this is a pork chop. Compart Duloc pig with the loin, rib, fat and crispy skin over a huitlacoche tamale and corn relish. @larrydelgadorgv knows what's up at @saltnewamericantable in @visitmcallen! #visitmcallen #happylarrydelgadoday #texas #foodporn #pork

A photo posted by Jay Ducote (@jayducote) on Feb 24, 2016 at 7:54pm PST

Grilled Pork Chop with Spicy Peach Chutney

Click the link for the recipe!

Pulled Pork Grits Bowl at City Pork Kitchen & Pie

Few things are worth waking up early for, and @city_pork Kitchen & Pie breakfast is one of them! The grits bowl (with pulled pork, pickled red onions & an egg) & hash brown casserole are life-affirming. Have y'all tried this place yet? #breakfast #citypork #gritsbowl #goBR #yummy #foodpics #foodblogger

A photo posted by Jay Ducote (@biteandbooze) on Jan 20, 2016 at 7:42am PST

Pork Sliders at City Grocery

One of or favorite things about @visitoxford? John Currence's @citygroceryoxford! These pork sliders were 🙌🏻🙌🏻🙌🏻 Check out some of our other Oxford favorites #ontheblog! #visitoxfordms #lrc #laurierowecommunications #johncurrence #porksliders #yummy #foodblogger

A photo posted by Jay Ducote (@biteandbooze) on Jan 11, 2016 at 7:39am PST

Jay's Barbecue Pork Belly, Charred Fennel, and Candied Dates

The Wine Stroll is in full swing at @hsbresort! We're slinging @hugjayd #bbq Pork belly, charred fennel, and candied dates. Who wants a bite? #foodporn #foodpics #texas #pork

A photo posted by Jay Ducote (@biteandbooze) on Nov 21, 2015 at 12:21pm PST

Mixed Assortment of Pork and Beef in Austin, Tx

Doing things for real at @la_barbecue in #atx! Check out that colossal beef rib! #bbq #texas #foodpics #foodporn #barbecue

A photo posted by Jay Ducote (@biteandbooze) on Nov 18, 2015 at 12:06pm PST

Pork Ribs at City Pork Deli's Cochon De Lait

It's $15 all you can eat ribs at @city_pork's #cochondelait. Pair that with @greatraftbeer's Reasonably Corrupt Black Lager and you can't lose! #foodpics #foodporn #pork #lacraftbeer #craftbeer

A photo posted by Jay Ducote (@biteandbooze) on Aug 21, 2015 at 4:10pm PDT

Sampler Platter at Nola Smokehouse

Say hello to the sampler platter at @nolasmokehouse. Ribs, pulled pork, brisket, burnt ends, smoked sausage, boudin, and sides! #bbq #nola #chefrob #eeeeeats #satisfeed #instayum #instafood #foodprnshare #foodporn #instagood #foodgasm #nom #nomnom #nomnomnom #foodpic #fdlmoment

A photo posted by Jay Ducote (@biteandbooze) on Jul 10, 2015 at 9:49am PDT

Soon to be Pork at Mahaffey Farms in Shreveport

Hanging out with these little dudes and discussing some of @mahaffeyfarms sustainable practices that are providing delicious food in @seeshreveportbossier. #pig #sustainablefarming #tastelouisiana #eatlocal

A photo posted by Jay Ducote (@biteandbooze) on Sep 26, 2015 at 9:21am PDT

Jay D's Famous BBQ Chili Recipe

Jay will be demoing this chili recipe today at the Red Stick Farmer's Market. Come by to try some and restock on Jay D's Louisiana Barbecue Sauce!

Chili from last year's Brew at the Zoo

Jay D's BBQ Chili

Makes about 8 servings

2 lbs Ground Chuck 80/20

1 Medium Yellow Onion, diced

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

6 Cloves Garlic, minced

1 Serrano, seeded and diced

1 Jalapeño, seeded and diced

1/2lb Andouille, diced

12 oz dark beer

1/2 cup Jay D's Spicy & Sweet BBQ Rub

1 tbs Mexican Oregano

1 tsp Chili Powder

1 tsp Chile de Arbol (can sub a different chili powder such as ancho, or just additional chili powder)

1 tsp Coriander

1 tsp Cumin

12.7 fl oz bottle of Jay D's Louisiana BBQ sauce

Cheddar Cheese, Chopped Green Onions, Sour Cream, etc. to garnish

In a cast iron dutch oven, cook the ground beef over medium heat. Cook until all the beef is brown, stirring occasionally, about 10 minutes. Remove the beef from the pot with a slotted spoon, straining out the grease. Reserve the beef. Discard all but a couple tablespoons of the grease which can be left in the bottom of the pot.

If the same dutch oven over medium high heat, saute onion, bell peppers, garlic, serrano and jalapeno. Cook until the onions have been sweated and all the vegetables begin to soften, about 7 minutes.

Add the andouille to the vegetables and stir. Cook the andouille with the vegetables until the andouille starts to brown, around 5 minutes.

Return the beef to the pot and stir. Add the beer and the Jay D's BBQ Rub and stir. Simmer for 5 minutes.

Add the oregano, chili powder, chili de arbol, coriander and cumin. Stir and continue to simmer for another 5 minutes.

Add the Jay D's Louisiana Barbecue Sauce. Stir and simmer everything for another 10-20 minutes.

Serve warm in a bowl. It can be served over rice, with tortilla chips, as a Frito pie or eaten by itself. If desired, garnish with cheddar cheese and/or chopped green onions, sour cream, or anything else you can think of.

Barbecue Bites: Asian Glazed Black Drum

A little Cajun-Asian fusion always delights tastebuds. Flaky fish and Asian seasonings pair perfectly together, and thrown together with some vegetables, they make an easy and flavorful feast.

Fresh Louisiana black drum from Indie Plate combine with our Asian spin on Jay D's Louisiana Barbecue Sauce in this recipe by Chef Eusebio Gongora. 

Check out our website for more recipes, and buy a bottle of sauce here!

Asian Glazed Black Drum with Jay D's Asian BBQ Sauce. Photo courtesy of Mario Do at Indie Plate. 

Asian Glazed Black Drum

Black drum 5-7 oz filets, 4 each
1 cup Jay D’s Asian BBQ Sauce (see recipe)
1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Sweet and Spicy BBQ Rub (Red Stick Spice Co.)

Preheat a non-stick skillet on medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.

Barbecue Bites: Skirt Steak Roulade

Week night dinners can get redundant. After a while, roasts and potatoes can get boring. Why not try out this skirt steak roulade recipe instead?

Skirt Steak Roulade with Jay D's Louisiana Barbecue Sauce marinade. Photo courtesy of Maria Do at Indie Plate. 

This delicious and simple dish by Chef Eusebio Gongora utilizes high quality, local ingredients from Indie Plate as well as Jay D's Louisiana Barbecue Sauce.

To up your dinner game, try the recipe below, or check out some of our other favorite barbecue recipes here!

Skirt Steak Roulade

1 cup Goat cheese

½ cup Jay D’s Barbecue Sauce

¼ cup green onion, chopped

Flank/skirt steak, 2 each

2 tbsp Jay D's Sweet & Spicy BBQ Rub (Red Stick Spice Co.)

In a small mixing bowl, combine goat cheese, half of the barbecue sauce, and green onions. Cut each steak in half lengthwise and fill each piece with 1/4 of the cheese mixture and roll each one up, securing with toothpicks. Place remaining BBQ sauce on rolled steaks and allow to marinate for 4 hours.

Preheat oven to 350 degrees. Heat an oven-safe skillet on medium high heat. Season each steak with ½ tbsp of Jay D's Sweet & Spicy BBQ Rub and place in the skillet to sear on each side for 1 to 2 minutes. After searing, place entire skillet into oven to roast for 5 to 10 minutes for medium temperature. Remove from oven and allow steaks to rest for 3 to 4 minutes before cutting. Serve with your favorite vegetables!

Barbecue Bites: Street Steak Tacos

Tacos are hard to beat in terms of ease and versatility: almost anyone can pull them off, and the combinations of flavors are limitless. Plus, they're fun to eat! Just line up all the fixins and have your guests serve themselves!

In this version of street steak tacos by Chef Eusebio Gongora, skirt steaks from Indie Plate are marinated in a mixture that includes Jay D's Louisiana Barbecue Sauce and served on warm tortillas with a number of fresh toppings. 

Check out more recipes here, and grab a bottle of sauce here while you're at it!

Street Steak Tacos. Photo courtesy of Maria Do at Indie Plate. 

Street Steak Tacos

Flank/Skirt Steak, marinated (see recipe below)

10 Tortillas

¼ cup Cilantro, chopped

½ cup onions, diced

¼ cup your favorite cheese

1 tbsp Jay D’s Sweet & Spicy Barbecue rub

1 Avocado, sliced

Preheat the grill, and remove steak from marinade. Season steak with BBQ Rub and let sit for 2 minutes to allow the seasoning to cure. Place steak on the grill and cook each side for 3 minutes for a medium temperature. Remove steak from grill and let it rest for 3 minutes. While the steak rests, grill the tortillas for 1 to 2 minutes. Slice the steak against the grain and fill each tortilla with the remaining ingredients.

Steak marinade

½ cup Jay D’s BBQ Sauce

1 tsp Chili powder
1 tsp Cumin
1 tsp Lime juice
1 tsp Soy sauce
Flank/skirt steak, 2 each

In a mixing bowl, combine BBQ sauce, chili powder, cumin, lime juice and soy sauce. Place skirt steaks into a Ziploc bag with marinade. Place bag into refrigerator and allow to marinate for 6 hours.