Tuesday, July 22, 2014

Baked Quesadillas with Sharp Cheddar, Roasted Sweet Potatoes and HOJ Sweet and Spicy Pork Jerky

  • 8 soft tortillas
  • 3 medium peeled sweet potatoes, diced and roasted with pure olive.
  • 1 ½ cups of sharp shredded cheddar
  • 2 oz. very thinly sliced Sweet and Spicy HOJ Pork Jerky

  • Preheat oven to 400°
  • Line two sheetpans with tin foil
  • Mash together roasted sweet potatoes and pork jerky, season to taste with Kosher salt and fresh cracked black pepper. 
  • Spread sweet potato filling about ½ inch thick on ½ of the soft tortillas, sprinkle heavily with the shredded cheddar and then fold over.
  • Bake for 10-15 minutes until tortillas are crispy on the edges. Best served hot (but also good cold)

Garnish with Cilantro Honey Sour Cream

Cilantro Honey Sour Cream
1 cup Sour Cream
1 T honey (warmed slightly in microwave)
1 tea fresh lemon juice
1 tea fresh chopped cilantro

Kosher salt and fresh cracked pepper to taste.

Monday, May 19, 2014

Stuffed Sweet Bell Peppers with Sweet & Spicy Flavor Beef Brisket Jerky


  • 4 Sweet Bell Peppers, red, yellow or orange, Holland Bells recommended as the skin is thicker
  • 5 tbsp pure Olive Oil (not EV)
  • 1 small Vidalia Onion, small diced
  • 2 cloves of fresh garlic, finely diced
  • 1 cup ripe de-seeded and small diced tomatoes
  • 1 lb of ground beef or buffalo
  • 1 tsp. Chipotle Tabasco Sauce
  • 2 oz. fine chopped HOJ Sweet and Spicy Beef Brisket Jerky
  • 1 1/2 Cup of cooked Basmati Rice
  • 1 tbsp Chopped Fresh Cilantro
  • 1/2 cup BBQ Sauce
  • Kosher Salt to taste
  • Fresh ground cracked pepper to taste
Preheat oven to 350 degrees

Cut off the tops of the Bell Peppers and a small slice off the bottom of the pepper (so it sits flat) and de-seed. Roll exterior lightly in olive oil and place in a cast iron pan, open end up. Reserve tops and roll in olive oil.

Saute onions in olive oil until translucent, add the garlic, tomatoes and cilantro and cook on low heat for another 3-4 minutes, drain mixture reserving any liquid.

Mix the remaining ingredients with the onion and tomato mix until well blended. Stuff peppers with mixture and drizzle reserved olive oil/garlic/tomato mixture over the top. Top with the pepper tops and bake for 40-45 minutes or until the internal temperature is 160°F.

Serve immediately. Garnish with sour cream and fresh cilantro.

A nice side is sour cream mixed with fresh cilantro, a little honey, fresh fine chopped garlic and a little lemon juice.

Saturday, March 22, 2014

Sweet and Spicy Bloody Marys with House of Jerky Sweet & Spicy Beef Brisket

Move over Bacon, the Jerky Gals are coming!

  • 1 Qt V8 Juice
  • 4 Cups Good Quality Vodka
  • 7 Dashes Chipotle Tabasco
  • 4 Tbs. Fresh Grated or Prepared (Fresh) Horseradish
  • 3 Tbs. Fresh Lime Juice
  • 1 Tbs. Honey
  • 7 Dashes Worcestershire Sauce
  • 1 Tsp. Smoked Paprika
  • ½ Tsp. Fresh Ground Black Pepper
  • ½ Tsp. Celery Salt

Garnish With Sweet and Spicy Beef Brisket
Celery Stalk optional

Mix well, shake with ice and strain, serve straight up or over ice.

Serves 6+

Looking for the Sweet and Spicy Beef Brisket? Click here to visit the House of Jerky Store Online!

Friday, March 14, 2014

Gazpacho with Spicy Jerky and Crème Fraiche

  • 12 ea. small diced plum tomatoes
  • 1 cup (approximately 10-12 oz.  HOJ®) very small diced sweet & spicy beef jerky or natural (i.e.unflavored) beef jerky
  • 1 large red onion, small diced
  • 2 Tablespoons Sugar
  • 5 Tablespoons fresh Lime Juice
  • 4 Tablespoons chopped fresh Cilantro
  • 4 Tablespoons chopped fresh Mint
  • 2 cups fine chopped toasted Almonds
  • 6 cloves fine chopped Garlic
  • 1 cup XV olive oil
  • 8 cups cold water
  • Pepper and Kosher salt TT
For Garnish
  • 1/2 cup sliced toasted almonds
  • 2 cups crème fraiche
Combine all ingredients with exception of if you are not going to use the same day, reserve the chopped almonds and add 1/2 hour before service, almonds get too soggy overnight.
This tastes best slightly chilled
Garnish with liberal dollops of crème fraiche and sliced almonds
Serves 8-10 people

Looking for the sweet & spicy beef jerky or natural Click here to visit the House of Jerky Store Online!

Orange Jerky Crab Cakes with Chipotle Aioli

  • 10 ounces fresh cooked Crabmeat
  • 4 oz. (1 4 oz. package of HOJ®) very finely chopped beef  jerky or for variety, pepper smoked salmon jerky
  • 6 tablespoons Mayonnaise
  • 1/2 cup finely diced Red, Yellow or Orange Bell Pepper
  • 4 tablespoons Orange Juice Frozen Concentrate
  • 6 tablespoons chopped Fresh Cilantro
  • 2 teaspoons grated Orange Peel
  • 4 tablespoons 50/50 pure Olive Oil and Grapeseed oil
  • 1 1/4 cup Masa Harina
  • Pepper & Kosher salt TT
Preheat oven to 350°F.
On baking sheet, spread masa harina into smooth layer, Bake harina about 10 minutes until light golden brown, stirring frequently. Remove harina from oven and allow to cool or toast in a saucepan. It can burn quickly so keep the masa moving.
In large mixing bowl, fold crabmeat, mayonnaise, bell pepper, orange juice, cilantro, and orange peel together.
Add ½ cup toasted masa harina.
Form into 12 small or 6 large crab cakes.
Roll crab cakes in masa harina to coat
In large saute pan, heat oil over medium heat until hot. Cook until cakes are golden brown outside and heated through. I like cast iron for this.
Chipotle Orange Aioli
  • 3/4 cup Mayonnaise
  • 2 Tablespoons honey
  • 2 tablespoon Orange Juice Frozen Concentrate
  • 2 teaspoons minced canned Chipotle Chilies or 7 dehydrated dried Chipotles
  • 6 tablespoons chopped Fresh Cilantro
  • Pepper & Kosher salt TT
Mix mayonnaise, orange juice, honey, cilantro, and chipotle chilies in serving bowl. Season to taste
Serves 6

Moroccan Buffalo Stew with Black Pepper Buffalo Jerky

  • 1 LB cubed buffalo meat (you can also substitute lamb for this)
  • 4 cloves of fresh garlic minced
  • 1 TBS fresh chopped ginger
  • 1 TSP ground coriander
  • 2 TSP smoked paprika
  • 1/2 TSP saffron
  • ¼ cup lime juice
  • 1 TBS fresh lime zest
Other Ingredients:
  • 5 cups beef stock or strong chicken stock, prefer homemade, but no salt canned or box is fine (stay away from bouillon as it tends to be over salty)
  • 12 whole Castelvetrano Green Olives
  • 4 oz. House of Jerky Black Pepper Buffalo Jerky cut into strips
  • 1 large Spanish onion diced
  • ½ cup fresh cilantro chopped
  • ½ salted lemon large diced (or substitute the fresh lemon segments of 1 lemon, plus 1 TBS lemon zest)
Marinate the buffalo for at least 3 hours, then sear off and simmer the buffalo in the stock for several hours (you may need to add a little more stock if it gets reduced too much), add the rest of the ingredients and cook on low for 1/2 an hour. Strain the ingredients off from the stock (reserving the stock) and reduce until liquid equals approximately 1 1/2 cups. You may want to thicken with an arrowroot slurry depending on consistency. S+P to taste
Serve with saffron rice, couscous or toasted barley
Serves 3-4

Chilled Avocado and Cucumber soup with Jerky garnish

  • 4 ripe avocados, peeled and de-pitted
  • 2 large peeled de-seeded cucumbers
  • 6 drops smoked Tabasco
  • 8 tsp fresh lemon juice
  • 3 cups chicken stock, chilled and defatted or good roasted vegetable stock
  • 2 cups heavy cream
  • Pepper and Kosher salt TT
Puree avocados, cucumbers, Tabasco, lemon juice and chicken stock. Whisk in heavy cream and season to taste. Chill before serving.
Garnish with sour cream, fine julienne HOJ® jerky and fresh cilantro sprigs.
This soup has a limited shelf life, discoloration may be held off slightly by keeping the avocado pits in the soup and wrapped tightly with seran.
Serves 6-8 people