So excited to add our recipes page - with dozens of ideas for using Spanish Jack's products. Thanks to SJ friend, Connie from Ohio, for putting so much time and effort into creating these gems. Remember - if you buy our products - please send us a photo at email@example.com and we'll post it for the world to see. Awwww - I can smell that grill being fired up now!
Hi, SJ Friends! Since our last post, we've had some exciting things going on here at Spanish Jack's! One of our dear SJ friends, Connie, has been using our products to spice up everything from chicken sliders to deviled eggs. She has provided us with photos of each dish, along with detailed recipes. Wow - they all look so good! We're working on publishing an e-recipe book very soon - and we'll make that available to all our friends. Stay tuned!
Just when you think it's safe to put your SJ products back into the cabinet, along comes another amazing use for them! (It's all part of the marketing strategy, you know...) We've come up with this great recipe for roasted sweet potatoes spiced up with SJ Red Devil Rub AND the perfect dipping sauce blending SJ Cranberry grilling sauce with sour cream! Start cooking!
Preheat oven to 450 degrees.
- 5 sweet potatoes, peeled and cut into 1/2 inch strips
- 3 tablespoons olive oil
- 1/4 cup Red Devil Rub (medium or hot)
Place the cut sweet potatoes into a baggie and add olive oil. Seal bag and shake to be sure all potatoes are coated. Spread out onto a cookie sheet sprayed with Pam. Pop into the oven at 450 degrees and roast for about 20 minutes - checking every 10 minutes and turning until sweet potatoes are cooked through, browning and becoming crispy. During the last 5 minutes of cooking, sprinkle Red Devil Rub onto the sweet potatoes - making sure to coat well.
To make the dip, mix 1/3 cup of Cranberry Grilling Sauce & Marinade into 1 cup of sour cream. Add a pinch of salt to taste - mix well, top off with a sprinkle of Red Devil Rub and serve with hot, spicy Rub Roasted Sweet Potatoes for a perfect side dish to any meal. Check out photos on the Spanish Jack's Facebook page - mmmmmm! Viva la Spanish Red Devil!
Memorial Day provided SJ's with plenty of recipe building time, so we tried out this recipe for a FANTASTIC mustard potato salad that got rave reviews at the family gathering! Buy it, try it, take a picture and send us your testimonial at firstname.lastname@example.org! (SJ Friend Alex of Tulsa said, "That potato salad was amazing!")
- 5 lbs. russet potatoes
- 1 dozen eggs (hard boiled and cut into large pieces)
- 1 jar Spanish Jack's Mustard Barbeque Sauce
- 1/2 - 3/4 cup mayonnaise or Miracle Whip
- 1/3 cup white vinegar
- 1/2 sweet onion (diced)
- 1/3 cup dill pickle relish
- salt, pepper & paprika to taste
- parsley or dill for garnish
Boil potatoes until soft - 30-45 minutes. Set aside and let cool, slightly. Bring eggs to boil in a separate pan - once boiling, cover and take from heat for 20 minutes. Set aside and let cool.
When potatoes have cooled just enough to handle, peel and cut them into cubes. (You want them warm so they absorb the flavor!) Place in a plastic 9 x 13 pan (or similar size) - drizzle one jar of Spanish Jack's Mustard Barbeque Sauce over the potatoes. Put in the refrigerator for 12 - 24 hours - gently stir a couple of times while marinating.
When it's time to assemble the salad (2 hours before serving) - put marinated potatoes into a large bowl. In separate smaller bowl, mix mayonnaise or Miracle Whip, diced onions, relish and vinegar together. Pour this over the potatoes and gently toss. Add eggs and gently toss again to mix flavors.
Let set for at least 2 hours to let the flavors blend. Place into serving bowl, sprinkle paprika lightly on top and garnish with sprigs of fresh dill or parsley.
Thank you Cheryl, for sending in your recipe for Chili using Spanish Jack's Coffee Barbeque sauce! She says this simple, tasty recipe was a real crowd-pleaser - with not one bite left by the time the family had served up!
- 1 pound hamburger, cooked & crumbled
- 1 bag northern beans, soaked overnight
- 1 can Rotel
- 1 can crushed tomatoes
- 1 package original chili spices (like Williams)
- 1 jar Spanish Jack's Coffee BBQ Sauce (medium or hot)
Bring to simmer in large pan and cook until beans are softened and spices have blended. Serve up as a three-way over pasta and topped with cheese, onions and jalepenos - or over corn chips for a super chili pie!
Fall is upon us and nothing better to warm the cockles than a good, spicy morning kick! Goes great with a big Spanish omelet...
- 2 ounces of Vodka (your choice of brand)
- 4 ounces of tomato juice
- 1/2 ounce fresh lemon juice
- 1/4 teaspoon Worchestershire sauce
- 1 teaspoon Spanish Jack's Grilling Sauce (Cranberry)
- 1/2 teaspoon grated horseradish
- Black peper and celery salt to taste
Shake together with ice and serve with a fresh celery stalk or Spanish olives!
This queso is so good, it'll make you want to throw yourself into a turnbuckle. And by adding breakfast sausage to it, it qualifies as the most important meal of the day, right? KICK your morning in gear...
- 10 ounce can of Rotel
- 16 ounces Velveeta cheese
- 1 cup browned and drained breakfast sausage (we like maple flavored)
- 1/2 cup Spanish Jack's Grilling Sauce (Cranberry or Blueberry)
After microwaving cheese until melted, add Rotel, sausage and grilling sauce. Mix and enjoy!
Be a true vaquero and kick up the flavor of boring burgers! This idea gets rave reviews from Jack's good buddy up in the Great White North. Those folks up there get a very limited window for grilling and they want to make the best of it.
- 2 lbs. ground beef
- 1 package onion soup mix
- 1/2 cup Spanish Jack's Grilling Sauce (Cranberry or Blueberry)
Mix together, make patties, fire up the grill and cook 'em! Yee Haw!
Are you kidding me? We've been married for 30 years and he kept this from me? Check out the latest creation from Spanish Jack's, an all American dipping sauce that is equally good on your standard potato French fries, sweet potato fries, as a sandwich spread or just about anywhere. Get ready for the POP in this recipe!
- 2 cups mayonnaise
- 1/4 cup mustard
- 1/4 cup Spanish Jack's Grilling Sauce (Cranberry)
- 4 tsp horseradish
None of the greats - Haystack Calhoun, nor Cowboy Bill Watts, nor Hacksaw Jim Dugan, nor Gorgeous George, not Nature Boy Rick Flair - knew the Spanish Red Devil. But YOU can with this multi-use dressing. Invite friends and family to share at your next gathering!