Jay D's Bites: Molasses Mustard Succotash

by Chef Jenn Breithaupt

“Sufferin' succotash!” Corn, beans, squash, hominy and other vegetables make up this Native American dish. Corn, beans and squash are known as the Three Sisters in agriculture because they grow together in synergy. The corn provides a structure for the beans to climb eliminating the need for poles. The beans give nitrogen to the soil that the other plants use, and the squash spreads along the ground, blocking the sunlight, preventing weeds from growing. Creating a dish with these vegetables allowed for the Native Americans to stay satisfied longer so they can utilize their energy.

I made this succotash with corn maque choux in mind, except heavy cream is added. The addition of Jay D’s Molasses Mustard gives it some color and a tang of acidity.

Molasses Mustard Succotash

serves 2-4

2 Tbs butter, unsalted
25.5 oz can hominy
15.5 oz can butter beans
1 ear corn, cut off cob
1 cup orange bell pepper, small diced
¼ cup jalapeño, small diced
1 clove fresh garlic, minced
1 tsp salt
¼ tsp black pepper
¼ cup Louisiana Molasses Mustard
¼ cup heavy cream

In a medium sauté pan, heat butter until bubbling, then add all vegetables. Sweat until soft. Add salt, black pepper, Jay D’s Molasses Mustard and heavy cream. Bring to boil, then reduce to simmer for 5-6 minutes. Serve hot with breakfast, lunch or dinner.

Jay D's Bites: Supreme Rice Salad with Molasses Mustard Vinaigrette

by Chef Jenn Breithaupt

This is one of my favorite salads to make! I first had this salad when I was attending culinary school at Louisiana Culinary Institute. Chef Mike told us we are going to prepare it for our salad course for lunch service and it captivated me; I couldn’t stop eating it. I thought this would be the perfect salad to incorporate Jay D’s Louisiana Molasses Mustard. Another reason why I love this recipe is because of the freshness it brings to my palate; it is perfect for this Spring!

Supreme Rice Salad with Molasses Mustard Vinaigrette

makes 6 cups

3 cups uncooked Supreme long grain rice
1 cup red onion, small diced
¾ cup orange bell pepper, small diced
¾ cup yellow bell pepper, small diced
2 Tbs garlic, minced
1 cucumber, seeded and small diced
¼ cup fresh parsley, finely chopped
½ cup fresh basil, finely chopped

Cook rice according to package. Lay cooked rice on sheet pan to slightly cool. Combine rice with all vegetables and vinaigrette. Let rice salad marinade in dressing for at least 2 hours in the refrigerator. Serve cold or room temperature. ENJOY!

For the vinaigrette:
Heaping ½ cup Jay D’s Louisiana Molasses Mustard
3 tsp salt
1 Tbs white wine vinegar
3 Tbs white balsamic vinegar
2 Tbs Jay D’s Blanc du Bois
⅓ cup extra virgin olive oil

In a blender or food processor, add mustard and salt. On low, gradually add both vinegars and Jay D’s Blanc du Bois. In a thin stream add extra virgin olive oil. Mix for 1 minute then transfer to salad and mix thoroughly.

Jay D's Bites: Parsnip-Potato Au Gratin

by Chef Jenn Breithaupt

Potatoes Au Gratin are always fun to create because of the layering. The Freret Beer Room in New Orleans was my inspiration for this dish. They serve it as a side, but it’s massive! For me, it had the perfect amount of gruyere cheese. My mouth is watering just thinking about it! For this recipe, I used manchego cheese instead of gruyere fora little extra bite and added Jay D’s Molasses Mustard to tied together the sweetness and add a little tanginess to the dish.

Potato-Parsnip Au Gratin

serves 4

3 potatoes, ¼” rounds
3 parsnips, ¼” rounds
1 whole leek, sliced into half-rounds
8 cloves fresh garlic, minced
3 cups manchego cheese
½ cup heavy cream
¼ cup Jay D’s Louisiana Molasses Mustard

Preheat oven to 400°F. In a small skillet, sauté leeks and garlic until fragrant. Put one layer of potatoes around the bottom of cast iron skillet. Then pour ¼ cup of heavy cream over potatoes. Next, sprinkle small handful of leek/garlic mixture and 1 cup of manchego cheese over potatoes. Place another layer of parsnips on top of cheese. Sprinkle another small handful of leeks and 1 cup of manchego cheese over parsnips. Pour the other ½ cup of heavy cream on top of parsnip layer. Make another potato layer, then sprinkle leeks/garlic and ½ cup of Manchego cheese on top. Take the Molasses Mustard and drizzle on top, then sprinkle remaining leeks/garlic and ½ cup of gruyere cheese. Press down on the au gratin so that all of the layers are compacted. Cover skillet with foil and bake for 20 minutes. Take foil off and continue baking until cheese is bubbly and golden brown. Allow to cool for 5 minutes before chowing down.

Jay D's Bites: Fried Salmon Burger

by Chef Aimee Tortorich

I love cooking burgers at home, but I wanted to create a burger using only seafood. I decided to go with salmon as my protein not only for nutritional purposes, but also the flavor. This Japanese inspired dish was a fun play on a baked salmon roll that you would find in most sushi restaurants. The panko gave it a nice crunch and the Sriracha and Jay D’s Molasses Mustard aïoli added a punch of heat and sweetness. I added some sliced avocado, pickled cucumber and pickled carrot to round out all the flavors. For those looking for a fun fish idea, this one is a winner all around.

Fried Salmon Burger with Molasses Mustard Aïoli

serves 2

2 salmon fillets, boneless, skin-off
½ onion, small diced
2 Tbs fresh garlic, minced
1 Tbs avocado oil
2 eggs
2 cups seasoned panko breadcrumbs
1 cup all purpose flour
2 hamburger buns

For the aïoli:
¼ cup Jay D’s Molasses Mustard
2 Tbs Sriracha
½ cup mayo

Garnishes:
Sliced Avocado
Pickled cucumber
Pickled carrot

Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft. Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes). Put salmon, onions and garlic in a bowl and let cool. Add one egg and ½ cup of breadcrumbs to the bowl and form into patties. If patties don’t form, add more breadcrumbs until they stay together.

Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.

Dredge patties lightly in flour, shaking off the excess. One by one, dip in the beaten egg, coating completely and then roll in panko to coat.

Fry at 350F until golden brown. Build burgers with garnishes and aïoli and enjoy!

Jay D's Bites: Chicken Biscuit with Molasses Mustard Butter

by Chef Jenn Breithaupt
(original biscuit recipe by Chef Alex Hamman)

Everyone loves the Honey Butter Chicken Biscuits from Whataburger, but why not make your own at home?! Chef Alex Hamman from the Louisiana Culinary Institute has the most amazing biscuit recipe (seriously, they call him King Biscuit) that he makes every Friday for faculty.

I asked him if I could utilize it to make a Molasses Mustard butter chicken biscuits and he was all for it. The fluffiness of the biscuit is harmonious with the fried chicken breast and the Molasses Mustard butter sends it over the top. The biscuit dough also does very well in the freezer if you want to make a batch of biscuits and save them for a rainy day breakfast.

Molasses Mustard Butter Chicken Biscuit

Makes 15 biscuits, 3½” 

For the biscuits:
4 cups bread flour
3¾ cups cake flour
3½ Tbs baking powder
1 Tbs + 1 tsp kosher salt
3 Tbs + 1 tsp sugar
3 sticks + ½ Tbs cold unsalted butter, cubed
3¼ cups buttermilk

For the chicken:
6 chicken breast, cut in half, flattened
1½ cups all-purpose flour
2 tsp kosher salt
2 tsp black pepper
2 eggs, whisked
Canola oil for frying

For the butter:

¾ cup Jay D’s Louisiana Molasses Mustard
2 sticks unsalted butter

For the biscuits:
Preheat oven to 375°F. Keep all ingredients as cold as possible!

In a medium mixing bowl, combine both bread and cake flour, baking powder, salt and sugar from the biscuit ingredients. Using a pastry blender or your hands, cut cold butter into flour mixture until butter is the size of peas. Add buttermilk and mix with your hands until shaggy. Cover and rest for 20 minutes. Roll out dough on a floured surface and fold once (to create layers). Roll out again to 1-1¼” thick and cut into 3½” circles. When cutting biscuits out, DO NOT TWIST CUTTER. Just simply press down and lift cutter back up. Place biscuits about ½” apart on greased baking sheet and bake until golden brown.

For the chicken:
Heat canola oil to 350°F in a skillet or table-top fryer. Dredge chicken in seasoned flour, place in egg-wash, then dredge back through flour. Fry chicken until golden, brown, and delicious (about 4-5 minutes).

For the butter:
Soften butter and mix in Jay D’s Louisiana Molasses Mustard.

Open biscuit up and slather butter on both halves. Place fried chicken breast on biscuit and put the other half of biscuit on top of chicken and enjoy your chicken biscuit sandwich!

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: Molasses Mustard Hollandaise

Adding Jay D’s Louisiana Molasses Mustard to a classic butter sauce was an absolutely delicious idea! This sauce is tasty on anything and everything: vegetables, meats, seafood or your favorite dish. The fat from the butter is balanced well with the acidity from the Molasses Mustard. This hollandaise came out a rural, rusty-orange color and is an excellent contrast over bright green asparagus and a poached egg.

Molasses Mustard Hollandaise

Serves 8-10

Photo: Jordan Hefler Photography

3 large egg yolks, lightly beaten.
1½ sticks unsalted butter, melted until foamy, foam skimmed
1 Tbsp fresh lemon juice.
2 Tbsp Jay D’s Louisiana Molasses Mustard
1 tsp Slap Ya Mama hot sauce
Kosher salt

In a saucepan, bring 2 quarts of water to a boil. In a stainless steel bowl, whisk egg yolks over hot the water bath. Using a small ladle, slowly pour a thin stream of butter into egg yolks while whisking continuously. Keep butter warm (not hot) during process. Add lemon juice after the third ladle of butter is whisked into egg yolks. After all butter is added, add Molasses Mustard, hot sauce and kosher salt to taste. Whisk until uniform color.

Jay D's Bites: Molasses Mustard Beer Cheese

by Jay Ducote

I'm excited to share that I've teamed up with Morton Salt to help #EraseFoodWaste, which is especially timely with The Big Game taking place tomorrow! Did you know that this Sunday is the second biggest food consumption day of the year? Yep, only beat by Thanksgiving! That means lots of leftovers, and lots of great options for next-day meals to reuse that extra food!

If you're entertaining like me, I can pretty much guarantee that you've already got two of the most essential ingredients for any football party: beer and cheese! I’m making my Molasses Mustard Beer Cheese - the perfect dip for pretzel bites to enjoy during The Big Game. The best part about this recipe? You can use the leftover pretzel buns and beer cheese to make pulled pork sandwiches for Monday night dinner!

Along with Jay D’s Louisiana Molasses Mustard, this dip featuring both beer and cheese will warm your body and soul no matter who you're cheering for. We used Avery Brewing Co. TWEAK Stout to add a deep flavor along with the Molasses Mustard, which balances well with the tangy and sweet notes of the mustard, and a touch of Morton's Kosher Salt to bring it all together.

For a perfect dip, we used some local pretzel brioche buns from Rösch Bakehaus, but you can use whatever you’d like.

Molasses Mustard Beer Cheese

Serves 10-12

Photo: Jordan Hefler Photography

4 Tbsp butter
4 Tbsp flour
2 cups shredded cheddar cheese
¼ cup Jay D’s Louisiana Molasses Mustard
12 oz stout beer
1 tsp horseradish
1 quart warm milk
3 cloves garlic, microplaned/finely grated
1 tsp onion powder
2 Tbsp Morton kosher salt

In a saucepan, combine butter and flour over medium heat to make a blonde roux; stir constantly. Add milk, stout beer, horseradish, garlic, Molasses Mustard and dried seasonings. Simmer for 15-20 minutes. Turn off heat and whisk in cheese.

Jay D’s Backyard BBQ at Tin Roof Brewery

by Sophie Spring, intern

Our Bull Grill from Goodwood Hardware loaded up with meats at Tin Roof Brewing
photo credit: Jordan Hefler Photography

The Bite & Booze team was excited to throw a Backyard BBQ party at Tin Roof Brewery to help celebrate the release of their new Watermelon Wheat. The day started early, cleaning ice chests, loading red beans and Supreme Rice into the Goodwood Hardware trailer, lugging heavy cast iron pots to the brewery, cooking up cheese sauce and slicing smoked sausages. Aimee and Therese planned the schedule for smoking the chicken, ribs and sausage days in advance. The pimento cheese sauce was made with love the morning of the event, proportions of rice and beans and seasonings were calculated carefully, and lists of supplies covered tables in the office.

Grill me something mister! 📸: @jordanhefler . . . . . #jayd #hugjayd #biteandbooze #backyardbbq #batonrouge #br #gobr #225batonrouge #225 #summerBBQ #ribs #sausage #chicken #grill

A post shared by Bite & Booze (@biteandbooze) on Jul 10, 2017 at 11:20am PDT

What was on the menu for the event, you ask? Tender, fall of the bone ribs, juicy smoked chicken, and flavorful sausage. The trio of meat was accompanied by impossibly creamy pimento mac and cheese, dirty rice and BBQ beans.

Chef Aimee Tortorich shows off some Jay D's smoked ribs!
photo credit: Jordan Hefler Photography

All of which was served with an iconic slice of white bread to sop up all the juices that gather in the bottom of the red checkered trough used to serve our “Full Monty” (a plate of all three meats and each of the sides). The team used Jay D’s Spicy & Sweet BBQ Rub to season the meats, Louisiana Barbecue Sauce to mop the meats as we finished them on the grill and Louisiana Molasses Mustard and barbecue sauce were available for dipping and slathering.

What a weekend! The Jay D's Backyard BBQ at @tinroofbeer was a huge success. Sorry if we sold out before you got to taste all this deliciousness but hopefully we will be doing it again very soon! Stay tuned to find out where we will be cooking next. . . . . #backyardbbq #bbq #jayd #tinroofbrewery #watermelonwheat #summer #summerBBQ #usa #fourthofjuly #independenceday #225batonrouge #eatbr #gobr #batonrouge

A post shared by Bite & Booze (@biteandbooze) on Jul 5, 2017 at 9:52am PDT

The weather was perfect for the event, sun shining and clear skies. It was the ideal day to relax in the yard at Tin Roof Brewery, Watermelon Wheat in one hand a smoked BBQ rib in the other. As we anticipated, the “Full Monty” was our best seller. No one wanted to miss out on any of the meats or sides. We were so happy with the turnout, it felt like there was an endless line of people from the start to when we sold out of meat.

Sophie Spring and Chuck P. scooping the Supreme Rice dirty rice for service
photo credit: Jordan Hefler Photography

The team was running back and forth with hot trays of ribs and sausage, using paddles to scoop steamy dirty rice into hotel pans, pulling BBQ beans out and rushing to get them to our customers.

Sold out BBQ! photo credit: Jordan Hefler Photography

The food was gone before we knew it, and at the end of the night all we had left was the bottom of the pot of dirty rice and BBQ beans. Overall, the event was a success: beer, BBQ, and a good time!

Aaron's First Month: From Coors Light to Craft Beer

by Aaron Arnold, intern

Before late April I had no idea what Jay Ducote did or who he even was, but that all changed when Jay spoke to my Digital Marketing class at LSU. Usually the guest speakers don’t interest me all too much, but when Jay came along and talked about Bite & Booze, Jay D’s, and Govt Taco, I was sold. I am not sure if it was Jay’s public speaking ability that caught my attention or the fact that he ate and drank for a living. All I knew was that I wanted to be a part of his team.

A few days later I emailed Jay about the possibility of joining the company as an intern and he invited me to the office for an interview. When asked what my least favorite food was, I responded “pickles..” (as anyone should) and Blair replied “Oh great, Jay hates pickles too.” That’s when I knew I was in.

When Jay spoke to my class he said he was looking for a jack of all trades type of intern, and he meant that literally. On the first day I put tags on our bomb AF Louisiana Molasses Mustard (seriously if you’re reading this and haven’t tried it then do yourself a favor and go buy some right this second, this blog isn’t going anywhere) helped craft tweets for our Twitter accounts, created graphic designs, and worked a private dinner at the office. At the end of the day I had worked a little over 13 hours. You’re probably thinking “I bet this dude wanted to quit immediately”, but you would be mistaken. It was single handedly the best day of “work” I have had in my entire life, and I worked at Disney World for 6 months so that’s saying something! The best part about it was that at the end of a 13 hour work day I felt like I knew everyone in the office for years and that I was a part of the family.

Aaron rocking his Jay D's shirt alongside fellow intern Drew, helping serve at Jay D's Backyard BBQ at Tin Roof Brewery. Photo by Jordan Hefler Photography

In a month’s time I have done so many things that I never expected to do. I recorded a podcast sampling beer, wrote multiple blog posts, assisted at demos in grocery stores, made product deliveries, packed and moved our entire office (#RIPOfficeHouse), and attended a handful of Gov’t Taco and Jay D events. It has been a great experience so far and I can only imagine it will keep getting better.

In addition to all of these great experiences I’ve gained an appreciation for local products and most importantly craft beer, thanks Chuck! You would think being from the Baton Rouge area I would try to stick to local products, but I have honestly never thought much about it. Now, I make an effort to only shop at Calandro’s or other local grocery stores. The team has shown me a bunch of locally owned restaurants in Baton Rouge that I never even knew existed, and my fridge is stocked with delicious Louisiana beer.

I hope the rest of this internship goes just as smoothly as the first month, I certainly think it will.

Jay D's Bites: Molasses Mustard Green Bean Salad

by Sophie Spring, intern

Just about every week in the summer, my dad takes a trip to the farmers market and comes home with a bounty of produce. Within the hour, like clockwork, there will be a green bean salad chilling in the fridge. It’s quick to make, easy to snack on, and uses two of my personal favorite farmers market vegetables: green beans and cherry tomatoes.

With my dad’s recipe in mind, I decided to put my own spin on the classic salad and add Jay D’s Molasses Mustard in the dressing. The tangy mustard complements the sweetness of the tomatoes, and the fresh greens beans stay tender and bright after being blanched.

This simple and refreshing recipe is the perfect side dish for your next summer BBQ!

Molasses Mustard Green Bean Salad

Yields 4-6 servings

1 lb. green beans, trimmed
1 pint cherry tomatoes, halved
½ cup olive oil
¼ cup red wine vinegar
2 Tbsp. Jay D’s Louisiana Molasses Mustard

Bring a large pot of generously salted water to a boil. Add the green beans and let boil until a bright green color, about 3-5 minutes. Drain the beans and immediately rinse with cold water to stop them from cooking. 

Mix the oil, vinegar, Jay D’s Louisiana Molasses Mustard, and salt & pepper to taste.

Toss beans, tomatoes, and dressing and refrigerate for at least 30 minutes before serving.

Serve cold and garnish with chives, if desired.

Jay D's Bites: B.E.L.T. Sandwich

by Therese Schneider

I love this time of year right at the end of spring and the beginning of summer. All of the best produce comes to the Farmer’s Market. One of my favorite ingredients is the heirloom tomato. They’re so juicy, sweet and fragrant and make for an awesome romesco sauce or as a key player in your sandwiches. Recently, I tried it on a very simple B.E.L.T. The BLT brings me back to my childhood. I can whip up a pretty mean BLT, but my dad’s is still the best.

To kitck it up a notch, I added a fried egg to it...that’s the “E” in the B.E.L.T (see what I did there?). Instead of regular lettuce, I used Arugula which gives it a nice bite and goes great with the Jay D’s Louisiana Molasses Mustard. Try it out and let me know what you think!

B.E.L.T. Sandwich

1 Artisanal loaf, you’ll need 2 slices per sandwich
1 egg
½ cup of Arugula
2 slices of bacon
1 heirloom tomato, sliced
1 Tbsp of Jay D’s Louisiana Molasses Mustard
2 Tbsp of mayonnaise
3 Tbsp Extra Virgin Olive Oil

Preheat oven to 400 degrees. On a baking sheet lined with parchment paper put down your slices of bread and drizzle with 2 Tbsp of Extra Virgin Olive Oil (saving the remaining 1 Tbsp for the egg), then pop it in the oven for 6-8 mins or until it starts to develope a little bit of brown around the crust. While the bread is in the oven, cook bacon to desired crispiness and set aside. 

Next, combine the molasses mustard and mayo and set aside. Get 2 slices of the toasted bread and spread the molasses mustard/mayo mixture on the each slice, add arugula, 2 slices of tomato and bacon. 

Then, in a non-stick skillet over medium heat, add the remaining tablespoon of Extra Virgin Olive Oil, crack the egg in the skillet and cook for about 3-4 minutes until the whites look almost done, but still a little runny. With a spatula, flip your egg and let it continue to cook for 1-2 more minutes and add it on top of the bacon. Put it all together and there you have it!

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: Havarti and Pear Grilled Cheese

by Aimee Tortorich

I’ve never met anyone who doesn’t like a grilled cheese. Simple and delicious, grilled cheese in my eyes is the king of all sandwiches. There are so many varieties out there, so we wanted to mix things up a bit. We used Jay D’s Molasses Mustard as a way to add some sweetness and tang that makes this sandwich stand out!

Harvarti and Pear Grilled Cheese with Molasses Mustard

Serves 1

½ pear, sliced into thin strips
1 Tbs of Jay D’s Molasses Mustard
2 slices sourdough bread
4 oz. Harvarti cheese, sliced
1 Tbs unsalted butter, softened

Spread mustard on each slice of bread evenly. Next, layer with cheese on both sides and add pears to one side of bread. Heat a saute pan and add butter. Cook on each side of sandwich until bread is golden brown and cheese is melted.

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: Molasses Mustard Roasted Cauliflower

by Aimee Tortorich

Cauliflower is the new kale and we are coming at you full force with this yummy recipe using Jay D’s Molasses Mustard. The molasses in the mustard caramelizes to add a nice crunch after roasting. Super easy and quick to prepare, this dish will surely be a winner for those post-Mardi Gras diets!

Molasses Mustard Whole Roasted Cauliflower

Serves 4-6

1 large head of cauliflower
1 Tbs garlic olive oil
¼ cup Jay D’s Molasses Mustard
Salt and pepper to taste


Preheat oven to 375ºF. Remove the outer leaves of the cauliflower and trim the stem to be flush with the bottom of the cauliflower so it sits flat. Mix together the garlic olive oil and Jay D's Molasses Mustard and gently brush on outer layer of cauliflower. 

 Season with salt and pepper. Roast for roughly 1 hour or until you can easily pierce with a knife. Cut the cauliflower into smaller pieces florets for serving.

Jay D's Bites: Cruciferous Crunch Shrimp Salad

by Aimee Tortorich

I don’t know about you, but I get tired of seeing the same salad creations. I wanted to put a nice spin on a salad that was not only delicious, colorful and flavorful, but also super healthy (especially with all of those holiday parties we’ve been going to). For a nice crunch, we switched up your normal greens for a cruciferous blend that would add a great texture and hold up to the dressing. We added some roasted sweet potatoes, quinoa, and shrimp to create this winner. This salad has all the right flavor, tang, texture and heat to leave a lasting impression.

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil

Preheat oven to 400º.

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.

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!

Jay D's Bites: Molasses Mustard Fried Catfish Poboy

by Blair Loup

I think most people in South Louisiana can agree, when you get a hankering for a poboy, you've got to have it. Once you've tried this one, you'll want to make it over and over again. This isn't your normal fried catfish poboy, this catfish is marinated in a mixture featuring Slap Ya Mama Cajun Hot Sauce and Jay D's Louisiana Molasses Mustard.

We've found that subbing out regular yellow mustard for Jay's Molasses Mustard straight up changes life. See the difference for yourself and let us know what you think!

Jay D's Molasses Mustard Fried Catfish Poboy with Louisiana Barbecue Slaw:

Yields 2 poboys

Canola oil, for frying

2 French bread baguettes

6 (2-3 oz) catfish fillets

1 cup of milk

1 cup of Jay D’s Louisiana Molasses Mustard

2 Tbs of Slap Ya Mama Hot Sauce

2 cups of Slap Ya Mama Fish Fry

2 Tbs of Jay D’s Spicy & Sweet BBQ Rub

1 large tomato, sliced

For the Slaw:

2 cups of green cabbage, shredded

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

1 Tbs of apple cider vinegar

1 ½ tsp of Slap Ya Mama Original Cajun Seasoning

¼ tsp garlic powder

Mix milk, Jay D’s Lousiana Molasses Mustard, Milk and Slap Ya Mama Hot Sauce together in a mixing bowl.  Add catfish filets and let marinate for up to an hour in the refrigerator. 

For the slaw aioli, mix mayonaise, Jay D’s Louisiana Barbecue Sauce, vinegar, Slap Ya Mama Cajun Seasoning and garlic powder.  Let chill for at least 30 minutes.  Toss cabbage with aioli and set aside. 

Heat frying oil to 350 degrees Farenheit.  Remove catfish fillets from marinade, dredge in fish fry then drop in fryer.  Fry the fillets for about 3 minutes or until golden brown, then drain on paper towels. 

To assemble the poboy, place 2 slices of tomato on the bottom half of the bread, lay the catfish over and top with slaw.

Jay D's Bites: Jay D's Pimento Cheese

by Aimee Tortorich

Looking for a great recipe for pimento cheese? Our version of this Southern favorite is a step above the rest. Featuring a nice balance of cheddar and smoked Gouda cheese amped up with Jay D’s Spicy & Sweet BBQ Rub and Jay D’s  Louisiana Molasses Mustard. Perfect on crackers, sandwiches and burgers, minds will be blown at your next gathering.

Jay D's Pimento Cheese:

Jay D's Pimento Cheese featuring Jay D's Spicy & Sweet BBQ Rub and Louisiana Molasses Mustard

2 Tbsp Jay D’s Spicy & Sweet BBQ Rub

1/2 cup mayonnaise

1 Tbsp 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.  Enjoy with crackers, veggies, on baked potatoes, grilled cheese or on burgers.