Cookin On The Bayou

JAC'd Up Meat Pie

2012-01-03T13:11:00.003-06:00

Winter has set in and you find your self looking for that soul warming meal that will make you feel good all over. Try this simple and easy meal that will feed 4-5 people. Let me warn you, you will be going back for more.

Ingredients:

1 lb. ground meat

1/2 cup chopped bell pepper

1/2 cup chopped onion

1 cup milk

2 cups Bisquick

2 eggs

1 bag shredded cheddar cheese

1 tsp JAC's Tailgaters Cajun Garlic Essence

JAC's Tailgaters Louisiana Seasoning to taste. (If you want something with a little more smokey flavor try our Smokin' Dust)

Directions:

Preheat oven to 350 degrees. Cook onions, bell pepper,Cajun Garlic Essence and seasoned meat.
Once meat is cooked place into a baking dish. Mix milk, eggs, and bisquick together then pour over meat.
Sprinkle cheese over the mixture and bake for 30 min. serves 4-5 people.

Remember a meal is not worth eating if it is not all JAC'd Up!

Ronni's Wedding Cookies

2011-12-20T11:28:00.002-06:00

Christmas Memory
One Christmas we were living in Georgia and couldnt' come home to Louisiana that year so I got it in my head that we would see if we could get the church to let all of us orphans so to speak share dinner there. Well the pastor agreed and next thing I know he announces it from the pulpit and we had over a hundred people sign up and donations of food started pouring in. The only thing is that food had to be cooked and somehow I managed with the help of my best friend to get seven turkeys , hams and all the fixings done.
I had enlisted the help of all of my friends to put a tin of cookies at the place of every person there and was so happy when the final box of wedding cookies was done and sitting on the table in front of every chair.
When we all sat down around the table with all of the food that I thought would put me under the grave, I saw all the happy faces and I was just so happy that we had all gotten the food done.
I asked my son Dustin to say the blessing and he asked me what he should say so I told him just say whatever you think mama would say right now. He bowed his head and said "Dear Lord, Why did Pastor Cowart and Daddy invite all these people, amen"
Wedding Cookies:
1 cup softened butter
1/3 cup powdered sugar
1 tbsp water
2 tbsp vanilla
2 cups all purpose flour
1 cup pecans
Additional Powdered Sugar
Preheat Oven to 375
Cream butter and sugar, add water, vanilla and start slowing mixing in flour until all flour is incorporated. Add pecans and form a ball. Separate the ball into four sections and roll out on a floured board. Cut cookies in round shapes and bake for 15 - 18 minutes or until lightly golden brown. Cool cookies slightly then roll through powdered sugar and allow to finish cooling on cooling rack. When cookies are fully cool, run through the powdered sugar one more time for an even coating.
..

Missy One of my Other Sisters. Christmas Memories

2011-12-20T07:53:00.001-06:00

My favorite Christmas memory is when I was about six years old and daddy was in Vietnam.

Tracy was a baby and we were living with Grandma and Grandpa Huffman, on Main street.

It was late Christmas Eve and we had, had lots of family over for the holiday they had all left.

Mom was getting all of her little ducks in a row and off to bed.
The front porch light was on but it was still kind of dark, just enough light to see a shadow.

On the porch was a Man with a big bag over his should we thought it was SANTA!!!!!!

It was in fact SANTA of the very best kind it was Daddy saying HO HO HO!!!!!

What a beautiful surprise for all of us.

This year Daddy will be watching all of us from the heavens so don't think sad thoughts enjoy your Christmas and laugh a lot because Daddy would have.

Love you all very much and sending you all a very Merry Christmas.

Missy

My Sis Ronni's Sibets of Christmas Memories.

2011-12-20T07:51:00.001-06:00

Christmas season has always brought out the Sherlock Holmes in Casey and Dustin and they went to work trying to figure out what was in their packages so over the years Alan and I started changing things up. One year we numbered the packages and didn't tell the kids until Christmas morning that Casey got all odd numbers and Dustin the even, the next year we did the alphabet, we added rice to pkgs to keep them from tossing them aside as "clothes", my favorite year we labeled all of Casey’s presents to Dustin and all of his to her. They spent a month trying to figure out what was in their pkgs only to have to trade places on Christmas morning.

My favorite childhood memory was when mama and daddy would make the little kids hide in the bedroom while 'Santa' came. Daddy would go outside of the window and ring these cowbells we had. Tracy and I thought it was Rudolph. The Christmases spent all over the world were always about one thing....FAMILY. I miss those days - Rhonda

Christmas Memories

2011-12-08T09:12:00.002-06:00

Last month my son Jordan asked all of us to email him some of our best Christmas memories so he could share them in his monthly newsletter. I somehow totally forgot he asked for them until he sent out his letter. Reading some of my sisters stories opened the flood gates to moments I deem as special in my life. Most all of which were not about the gifts I received but about how much I enjoyed giving and spending time with my family. The time we had around the table snacking and eating the ever so enjoyable foods the adults prepared were ever so pleasing. I guess i was a foodie back then and just did not know it. Any way not to get to carried away here I am going to get to the point. Over the next few weeks I am going to write about some of my memories of the holiday food that I can remember as well as share some stories about the times we had. I will also post some of my families memories as well. So I hope you enjoy the weeks to come and join in sharing your memories with us as well.

Valiant Attempt Reviving the Blog

2011-11-29T09:51:00.004-06:00

In the past I was trying to keep this blog as current and exciting as I could. I failed misserably at it. I always figured what the heck I spend hours on Facebook, Twitter and at shows spreading the word about our products that I just could not squeeze in one more thing. So I just kinda let this go. After reading up on how to better market our buisness I found out a lot of interesting things, one is that my first concern is to become a friend to all my fans and potential fans of JAC's. Tailgaters and the only way I know to do that is share and be real with each and everyone of you. So over the next few months and the rest of the life of this blog I will commit to sharing and building relationships with each and everyone of my followers through food and my experience through life with food. So sit back and lets enjoy this journey together as I begin to show you how we do it here on the Bayou JAC's Style.

JAC'd Up Baked or Grilled Jalapenos

2011-05-11T15:58:00.000-05:00

If you are looking for something to JAC up your next party try this on for size.

6 slices bacon, diced fine, browned crisp, drained

1 1/2 cups (6 ounces) finely shredded cheddar or pepper jack cheese

8 ounces cream cheese

1 TBS of your choice of JAC's Tailgaters Chipotle Dip or Fiesta Dip seasoning.

25 jalapeño chiles, cut in half lengthwise, seeds and veins removed

3 eggs

2 1/2 Tablespoons milk

2-3 cups bread crumbs

Preparation method
1. Preheat the oven to 325°, cover 2 rimmed baking sheets with aluminum foil and coat them with shortening -OR- If you have the grill space, set your grill up of medium indirect heat...and soak a couple handfuls of mesquite chips if you want a little added smoky flavor.

2. In a large mixing bowl, stir together the bacon pieces, cheese, cream cheese, Chipotle Dip or Fiesta Dip seasoning. Spoon this mixture into each jalapeño half.

3. In a medium mixing bowl, beat together the eggs and milk. Place enough bread crumbs in a 4 cup plastic container to coat the peppers.

4. Place 4 or 5 peppers at a time into the egg mixture and coat them thoroughly. Move the peppers from the egg mixture to bread crumbs. Cover and gently shake to coat.

5. If you are baking them in the oven, place the coated peppers onto the prepared baking sheets and bake for 30 minutes. If you are roasting them on the grill, add the soaked mesquite chips to the fire (if you're using them) and roast them with the lid down for about 30 minutes, checking them frequently to prevent burning.

JAC'd Up Chicken Empanadas

2011-03-28T08:46:00.002-05:00

You know some of the best meals you can ever have are those that you just eat with your fingers. You know the ones that you can just grab a plate and go sit down in front of the TV and watch your favorite sports team or TV show. No worries about a fork or a knive just good ole barbarick eating. So I put together a really good one for you to have the next time you are feeling uncivilized. Just dig in Y'all it is all good!!!!

Difficulty: Easy
Prep Time: 40 minutes
Cook Time: 20 minutes
Yield: 12 to 15 servings

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon of either of JAC's
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat vegetable oil in a deep-fryer to 350 degrees F. In a large bowl using a rubber spatula, combine the chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Chili Con Queso Dip

1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced Rotel tomatoes, drained
2 teaspoons hot sauce
The rest of the Package of the JAC's Tailgaters Dip used in the Empanadas

In a medium sauce pot, slowly melt Cheddar and Dip mix together over medium/low heat. When cheese is fully melted add tomatoes, chilies, and hot sauce, stirring with spoon until combined well and hot. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Sure Signs of Spring

2011-02-07T14:43:00.007-06:00

With all the awful winter weather much of the United States has had this year, we find ourselves looking for all the signs of spring that we can find. One of my good friends (Flaming Joe) posted on his facebook page yesterday "The signs of spring - grills and patio furniture are now being displayed at Lowe's."

At first I laughed at that post, but I quickly realized that, for much of the country, people look for signs like that just so they know there is hope of warmer weather ahead. So with that thought I wanted to pass on a little link for all those poor grill masters stuck indoors, whose grills are mere patio stands for all the snow.

Here is list of really good blogs that can arm you for the months ahead to fight back with all barrels in your BBQ holster. Get to reading guys and gals for the grilling season.

http://www.associatedegreeonline.com/blog/2011/02/top-45-bbq-bloggers/

The Gumbo Pot

2010-12-30T11:23:00.009-06:00

Of all the dishes in Louisiana cooking, gumbo is the most famous and popular. Gumbo crosses all bounderies of cultures, showing up on the tables of the poor as well as the wealthy. Although ingredients might vary from one cook to the next, and from one part of the state to another, a bowl of gumbo is one of life’s pleasures amongest family and friends, and is as much of a symbol of Louisiana Cooking as chili is to our neighbors in Texas.

Gumbo is truly the melting-pot nature of Louisiana cooking. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the some of the Indian tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its french origin.

In Louisiana you will find many variations of Gumbo ranging from seafood, chicken and saugage to ham and wild game. Truth is, it is a melting pot or a cook's canvas, as I like to call it. Some people say if it can be eaten then it is worthy of a fine gumbo. Not so sure I believe that but you can put just about anything in the pot.

Gumbo making starts with the roux which is another highly debated subject around the gumbo pot. Some argue over the color - some believe it should be as light as a paper bag and some believe it should be like dark chocolate. As for me it depends on the type of Gumbo I am making, chicken and sausage gets somewhat of a lighter roux (little darker than peanut butter almost copper color). As for seafood gumbo, I like it more on the darker side (little less than dark chocolate color). But to each his own.

Another highly debated subject is the thickness of gumbo. I like mine to be more like a nice soup with body but not a gravy - although I love to SOP up the Gumbo Juice with a nice piece of french bread yum!!!! You can use a couple of different ingredients besides the roux to thicken your gumbo; okra and file are both used by many cooks to help the thickening process. I like them both no matter what type of gumbo I am eating.

With all the controversy around the gumbo pot all can agree that it should be served over rice. That has not always been the case according to C.C. Robin, a Frenchman who published an account of his travels in Louisiana in 1803-1805 He reported that gumbo was served with corn meal mush. I would guess that must pertain to grits (May have to try some gumbo grits! Honey do I have some yellow grits left?)

I’m convinced that part of gumbo’s virtue, aside from its deliciousness, is that the dish is very forgiving of the cook. Measurements do not have to be exact, ingredients may be changed to use whatever you have in your pantry or ice box, the result will always be good.

In the very near future I will be posting a great recipe for a Gumbo that can be adapted to use any of the multitude of ingredients that you may call your own Melting Bot and serve a Gumbo that might make any Louisiana native smile. Until then if your mouth is watering for some you can try our Louisiana Gumbo mix available at www.jacstailgaters.com.

The New Year people who Inspired me

2010-12-29T08:07:00.003-06:00

Over the past 43 years I have came in contact with many people who have touched my life and inspired me in some way or another but none like the few I am about to mention.

It goes without saying my dad. My dad has taught me so many life lessons that has brought me to the place I am today. He has taught me how to go for my dreams and never give up. There is so much I could say about my dad but the Internet does not have enough space to hold it all. I love you dad and thanks for making me into the man I am today.

Second is my son Jordan Allan Cater. Hence the name of my company JAC's. Jordan has taught me through the 18 years of his rough life that no matter how hard you have it just continue to live life to its fullest. Always find something good in everyone. He has showed me what passion is all about through his love of Christmas. Jordan you are truly a great man in my ife and I love you son.

Third is someone I met 6 years ago and since then we have became more than just friends and competitors but family. John Hard aka CaJohn. John has been there for me and my company since the first day I met him. John has brought me along in the industry and has really stood behind me. John you have really made a huge impact in my life one that I will always cherish. You have taught me the power of paying it forward. The fact that you give and give to all of us in the HotSauce family is amazing. Thank you my brother.

Forth is someone I have never met face to face but have talked to on numerous occasions and that is Scott Roberts. Scott has no idea what seeing his dedication to helping all of us in the food industry has done in so many of our lives. With all the struggles Scott has faced in the past and he still managed to keep up with making sure he promoted our community in every way possible. Thank you so much for all you do.

Fifth well this place has to go to two people I just recently met about 9 months ago. These two guys have been two of the best friends a man could have. Since the day I met them they have jumped in and really became part of the family. They have taught me what hard work and dedication to making sure you treat every person the same no matter if they are big or small. Bryan and Chris (Louisiana Pepper Exchange) thanks for all you have done for me this past year.

Sixth will have to be a huge toss up because there are so many of my friends that at some point have been there for me in some way or another. From Sam and Tina, Joe and Robin, Tom and Michelle, Bruce and Cindy, Vic and Wendy, Buddah, John Graves, Chris Bethke, and many more. Through the years it has became really evident that you guys will always be there for us and I hope I can always be there for you.

I know this is not a typical post and may somehow come across as strange. I plan on taking something learned from each and everyone of you and apply it to my life as the New Year approaches. I pray that each and everyone of you will have the most blessed year ever in 2011.

The Cajun Twelve Days Of Christmas

2010-12-20T07:35:00.001-06:00

The Cajun Twelve Days Of Christmas
On dem first day of Christmas, my true love she gave to me:
A crawfish in a fig tree.

On dem second day of Christmas, my true love she gave to me:
Two voodoo dolls
And a crawfish in a fig tree.

On dem third day of Christmas my true love she gave to me:
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem fourth day of Christmas, my true love she gave to me:
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem fifth day of Christmas,
I could not believe in all my days what she come up with:
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem sixth day of Christmas, my true love she gave to me:
Six cypress knees,
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem seventh day of Christmas, my true love she gave to me:
Seven fleur de lis,
Six cypress knees,
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem eighth day of Christmas, my true love she gave to me:
Eight crabs a brewin',
Seven fleur de lis,
Six cypress knees,
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem ninth day of Christmas, my true love she gave to me:
Nine oysters stewin',
Eight crabs a brewin',
Seven fleur de lis,
Six cypress knees,
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem tenth day of Christmas, my true love she gave to me:
Ten pirogue paddles,
Nine oysters stewin',
Eight crabs a brewin',
Seven fleur de lis,
Six cypress knees,
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem eleventh day of Christmas, my true love she gave to me:
Eleven duck decoys,
Ten pirogue paddles,
Nine oysters stewin',
Eight crabs a brewin',
Seven fleur de lis,
Six cypress knees,
Five poules d'eau,
Four pousse cafe',
Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

On dem twelveth day of Christmas, my true love she gave to me:
Twelve shotgun shells,
Eleven duck decoys,
Ten pirogue paddles,
Nine oysters stewin',
Eight crabs a brewin',
Seven fleur de lis,
Six cypress knees,
Five poules d'eau,
Four pousse cafe', Three stuffed shrimp,
Two voodoo dolls,
And a crawfish in a fig tree.

Blackend Catfish

2010-10-24T08:45:00.002-05:00

Growing up I really never knew about fish unless it was fried. Sure, there were other methods of cooking it, but I did not know about them. My dad loved fried catfish (still does). Thank goodness for my found love for cooking and curiosity to search out the best possible food ever. One of the dishes I really love is blackened food whether it is steak or seafood but my all time favorite is fish, mostly catfish. So I thought I would throw out a little recipe of mine just so I could JAC up your kitchen in the near future. Remember, this will work with all types of fish fillets.

Ingredients:
• 6 Catfish Fillets
• 1 Stick of butter (8 Tbsp.)
• ¼ Cup White Wine
• 1 Shallot diced fine
• Juice of One Lemon
• JAC’s TAILGATERS "FLING ON" CAJUN SEASONING

Directions:
1. Wash your fillets in cool water and set aside.
2. Butter Mixture: Melt butter in a bowl and add the juice of one lemon and mix well.
3. Dip your fillets in the butter mixture then generously coat with JAC’s TAILGATERS "FLING ON" Cajun seasoning on both sides.
4. Heat a black iron skillet or sauce pan until it’s very hot. Place the fillets in the skillet and cook for about two minutes on each side while moving the fillets around to prevent sticking.
5. Remove fillets from skillet.
6. While your skillet is still hot, add butter and shallot-sauté one minute
7. Remove skillet from the burner.
8. While skillet is still hot add white wine into the skillet and mix well. Then pour the mixture over the fillets and serve.

Catfish Courtbouillon

2010-10-11T08:46:00.004-05:00

You know many years ago when I was A little boy living in what I always called our little families kingdom in Delhi Louisiana. Yes that is a North Louisiana small town but what was so great about our little kingdom was my uncle Joe boy was he a Frenchmen and could cook let me tell you. Uncle Joe was from a town in south Louisiana not sure exactly where he was from just knew it was down south. This man would cook anything. One of the dishes I remember him cooking was Catfish Courtbouillon (pronounced coo-bee-yon) after my dad had taken the men in the family fishing down in St Joseph, Man I can remember the spoon catfish they were huge wow that was so fun. Ok back to the main story, when returned home uncle Joe took all the catfish and cleaned them and as Chris and I set and watched him he was naming off all kinds of stuff he could do with each filet. The thing he kept saying over and over again when he was cleaning the blue cat we caught was Catfish Courtbouillon which I had no idea what that was until a few years ago. Well after the cleaning and prepping was complete of all the catfish he set in making this dish I really could not pronounce. He broke out his large cast iron dutch oven and started putting stuff in that pot at the time I said yuk too but now they are staples in my house. I mean it was stuff like onions, bell peppers, celery and garlic all of those were just ok but the kicker was when he put those red things that I could not stand tomatoes yuk yuk yuk. Boy was I crazy back then!!! Well I did not eat that dish that day but he sure did smile with every bite you see that was something special for him and his family they did not have much and when my dad tooks us fishing and told him he could have most of the catch little did I know that would feed them for several weeks and also allow him to do some of his favorite dishes of his childhood. Ok now you know my first introduction to Catfish Courtbouillon my second encounter of this dish was at a friends restaurant he had made some up for himself and wanted me to try it my first taste was oh man this stuff is amazing and then he told me the name and instantly my mind went back to that day at my uncle Joe's. Boy was I crazy back then. I asked my friend if he was going to put that on his menu and he said no it was to delicate of a dish to do. You have to simmer and once you put the catfish in you can not stir you have to rotate your pot to keep the fish from sticking until it is done. That is a lot of work not to mention your fire has to be just right or the fish will stick any way. So being the cook that I am said I am going to come up with a better way to do this so everyone can enjoy this wonderful dish. So here it is

first thing you need to do is purchase your self a cast iron dutch oven or at least a deep cast iron skillet with a lid. and a shallow one for blackening.

step two, ok here is a sales thing for me but it is worth it
get a JAC's Tailagaters Shrimp Creole mix this will make your life so simple and follow the instructions minus the Shrimp.
You will reduce the mixture down until it is thick much like a gravy. While this is reducing prepare your catfish, coat catfish filet's with JAC's Tailgaters Louisiana Seasoning and place filet's in a hot cast iron skillet cook for about 2 minutes and flip and cook until filet's will flake when pierced with a fork.

prepare some rice

Add a mound of rice to bowl lay a filet over top of rice and then pour that goodness on top and you will be in heaven.

Hope y'all enjoy my little trip down memory lane and please fill free to email me if you have any questions or want to do this recipe the traditional way.

JAC'd Up Cajun Mac & Cheese

2010-08-26T09:23:00.003-05:00

Come on every body loves Mac & Cheese remember back when your mom would open up that little blue box and start making it for you at meal time how you would just say oh yeah. Then on special occasions you would get one of those delicious mac & cheese casseroles well this recipe will make you come back for more. So lets get that kitchen all JAC'd UP and get to cookin.

JAC'd UP Cajun Macaroni & Cheese

2 cups uncooked elbow macaroni
4 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 yellow onion, finely chopped
1/2 teaspoon dried mustard
1/2 teaspoon cracked black pepper
1 tablespoon JAC's Louisiana seasoning
2 1/2 cups milk
2 cups diced Andouille sausage
1 cup shredded sharp Cheddar cheese
1/2 cup dry bread crumbs seasoned with 1 teaspoon JAC's Louisiana seasoning seasoning

Cook macaroni according to package directions; drain and set aside. In a medium saucepan over medium heat, melt one tablespoon of butter and cook onion until softened, about four minutes. Add remaining butter. When melted, add flour forming a roux(Should Be a Blond roux not Dark). Add salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil and cook, stirring constantly, until mixture has thickened, about two minutes. Add cheese and stir until melted. Remove from heat. Combine mixture with Andouille, Cajun seasoning, and macaroni in a large buttered casserole dish. Sprinkle seasoned bread crumbs over casserole and cook at 350° F. for 30 minutes or until golden brown.

If Andouille is not available you a good quality smoked sausage.

From my JAC'd Up kitchen to yours!!!!!

JAC'd Up Carnitas

2010-08-12T15:13:00.005-05:00

3 - 4 lbs Pork butt, pork shoulder, or pork loin
1 16 oz JAC's Tailgaters Chunky Coonass Salsa
¾ C Chicken broth
1 package of JAC's Tailgaters Fiesta or Chipotle Dip Mix (do not mix leave dry)

Place pork in crock pot. Coat meat liberally on all sides with JAC's dip Mix . Add chicken broth. Cook on low setting for 5 to 6 hours until meat starts falling apart. Remove pork from crock pot and strain remaining juices. Cut pork into pieces of desired size or shred and place back into crock pot. Add about ½ cup of strained juices and enough JAC's Tailgaters Chunky Coonass Salsa to moisten meat usually about 1/2 a jar. Let cook on low for another half hour or so. Serve with rice and beans or on tortillas with rice, beans, salsa and, of course, a squeeze of lime.

For and extra JAC'd Up Flavor Saute some Onions and Bell Peppers sprinkled with JAC's Tailgaters Fling on Seasoning. Once meat is completly done add onions and bell peppers to meat and serve with warm tortilla. Dont For get the place a big bowl of JAC's tailgaters Chuncky Coonass Salsa on the table.

Serves 6 - 8

Now Go get JAC'd Up

JAC'd Up Roasted Corn

2010-08-12T13:30:00.005-05:00

4 Ears of corn
½ Stick butter – melted
2 TBSP JAC's Tailgaters Jalapeno Dip

Combine butter, JAC's Tailgaters Jalapeno Dip in bowl. Mix well and set aside about 20 to 30 minutes. Brush marinade on each ear of corn coat thoroughly. Set remaining marinade aside. Wrap each ear in aluminum foil and place on BBQ grill. Turn constantly to cook evenly for approximately 20 to 25 minutes. To get that great caramelized flavor, unwrap the corn after 20 minutes and place directly on grill grate turn and baste with remaining marinade grill until tender and slightly charred. Remove from grill and serve.

Serves 4

Prelude to a dinner party for 5

2010-07-22T21:19:00.004-05:00

Kristi asked me to use my art pad to create something for a small dinner party that she wanted to have for four of her co workers. Knowing most of them I had to think of something that was not too spicy and off the wall but yet I wanted to do something that showed off with attitude. After much deliberation I chose to do one of my favorite meals ever - a boudin stuffed pork loin with roasted fingerling potatoes and vegetables. It is a little classy but will give them something to easily enjoy and not feel so formal.

I will continue this post tomorrow with pictures and how to. This recipe is so easy and it will make your mouth water. Once you make it throw a dinner party and watch all your friends think you are the next food network star.....

JAC's Tailgaters Spit Fire Shrimp

2010-07-20T13:43:00.002-05:00

JAC's Tailgaters Spit Fire Shrimp
1 lime juiced
1/4 cup hot sauce
1TBS JAC's Tailgaters Fiesta dip
1TBS JAC's Tailgaters Fling On Seasoning or Louisiana Seasoning

Shrimp: 4 cloves garlic, crushed and chopped 2 shallots, chopped 2 lbs jumbo shrimp peeled and deveined 12 to 15 blades blades chives, chopped

Preheat skillet over medium high heat. Combine lime juice, hot sauce, JAC's Fiesta Dip Mix, JAC's Louisiana seasoning. Quickly saute garlic and shallots in oil and butter for 1 minute. Add shrimp and cook tossing shrimp frequently for about 3 minutes until shrimp turn pink. Dump pink, firm, cooked shrimp into hot seasoning blend and toss to coat. Garnish with chives. Serve warm or chilled.
DELICIOUS!!
www.jacstailgaters.com

A Cooks Art Pad

2010-07-15T14:37:00.005-05:00

Over the years I have really used my cooking to express myself - much like a painter does when he or she paints a picture. It really is a window into your life at that moment when you are not grabbing something out of the box or freezer. Cooking as been one of my biggest escapes from what is going on in the world around me. It has solved many issues and ill feelings that I might have had at that moment. Well, with all that said, I will get to my point. When you start to cook let your mind go and let the food speak for you. Let your passion come out when you are developing a meal and you're sure to have a meal that is fit for a king.

I am going to put a challenge out there to all my readers. Get up this weekend and break out your art pad of food and create a special meal - something you have never done, something brand new. It's summer so fresh garden vegetables are easy to get and cheap too. Let your pots and pans be your canvas!

Take some pictures and send them to me. Tell me your story about the meal you cooked and how it makes you feel.

New Revalation

2010-07-13T09:08:00.004-05:00

Ok I got to admit that this Blogging thing is really scary to me especially since my wife always tells me writing and spelling is not my best asset. But over the past several months I have been doing a lot of facebooking and twittering about things I am doing with both JAC's Tailgaters and recipes that I cook here at home. The post has lead to a lot of questions about products and recipes so I thought maybe I should give the blog thing another try. So today I start my quest on Blogging about Cookin on the Bayou. I also pledge to you that I will keep you entertained either by my recipes and happenings or by just my plain ole stupid self not being able to spell or write. So please enjoy and bear with me for the next few days as I align my topics of discussion up to post about.

Thank each and everyone of you that are causing me to go down this path of learning to write and spell. y'all are the greatest people on earth.

So get Ready to paddle on down the Bayou while I share recipes and stories from your favorite Bayou Company JAC's Tailgaters.

Sloppy JAC's

2009-06-11T12:59:00.008-05:00

Sloppy JAC's are my version of the old fashion sloppy joes. These have been JAC'd up a few notches with the addition of JAC's Tailgaters Habanero BBQ Sauce but not to worry you can use the Original BBQ Sauce if you are just not feeling that JAC'd up.

What you will need.

1 pound ground chuck or sirloin
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1/4 cup onion diced
1 small can of tomatoe sauce
1 cup JAC's Tailgaters BBQ Sauce
4 Hamburger buns

What to do.

In a nonstick skillet throw in ground meat and cook thoroughly. Add onions and peppers and saute until they are tender. Add BBQ sauce stirring in until well coated. Let simmer until heated through and through.

Now for that Touchdown.

Serve it (heck with that eat it)

Place heaping helping on Bun and start getting JAC'd UP!!!!!!

This recipe is truly a crowd pleaser and is very easy to prepare on a grill in your favorite tailgating spot.

Tailgating Madness
www.jacstailgaters.com