Jumpin’ Johnny’s Cauliflower Buffalo Bites
olive oil cooking spray
¾ c. gluten-free baking flour blend
1 c. water
½ teaspoon garlic powder, or to taste
salt and ground pepper to taste
2 heads cauliflower, cut into bite-sized pieces
2 tablespoons butter
½ c. Jumpin’ Johnny’s Buffalo Sauce
1 teaspoon honey
Preheat oven to 450 degrees F (230 degrees C) and lightly grease a baking sheet with cooking spray.
Mix flour, water, garlic powder, salt and pepper in a large bowl and whisk until the batter is smooth. It should be slightly runny. Add cauliflower to the mix and coat completely. Spread onto the baking sheet.
Bake until lightly browned, approximately 20 to 25 minutes.
Meanwhile, melt butter in a saucepan over medium heat and stir in Jumpin’ Johnny’s and honey until smooth.
After 20-25 minutes, removed cauliflower from the oven and brush sauce onto each floret, and return tray to the oven and bake for an additional 10 minutes.
Remove from oven and allow to cool for 10 minutes before serving.
Johnny’s Fiery Grilled Corn
8-10 ears of fresh corn on the cob
½ c. salted butter
6-8 oz. of Jumpin’ Johnny’s Buffalo Sauce (or to taste)
Heat grill. Mix softened butter with Jumpin’ Johnny’s sauce. Brush over corn, reserving the remainder for basting.
Constantly rotate and baste for approximately 20-25 minutes, depending on the temperature of the grill. Serve and enjoy!
Johnny’s Spicy Mexican Potato Salad
1 pound of small new potatoes, quartered
¼ c. water
¼ c. Jumpin’ johnny’s Buffalo Sauce
1-2 tablespoons lime juice
1 tablespoon olive oil or vegetable oil
¼ teaspoon salt
1/8 teaspoon pepper
1 large tomato, seeded and chopped
½ c. sliced, pitted ripe olives
¼ c. sliced green onions
1 tablespoon chopped parsley or cilantro
In a 2-quart pot of water, boil potatoes until tender, about 7-11 minutes, stirring occasionally. Drain. Pour into a large bowl.
In separate saucepan, heat Jumpin’ Johnny’s sauce, lime juice, oil, salt and pepper, over medium heat until heated through, 2-3 minutes.
Remove sauce mixture from heat and pour over potatoes. Add chopped tomato and cilantro or parsley. Toss to coat. Makes 4 servings.
Johnny’s Rib Eye Steaks with Inferno Sauce
1/3 c. sugar
½ c. finely chopped onion (1 medium)
2 garlic cloves, minced
1 ½ c. light beer or water
1 6 oz. can of tomato paste
¼ c. Worcestershire sauce
¼ c. vinegar
1-2 tablespoons Jumpin johnnys buffalo sauce
1 tablespoon bottled chipotle peppers in adobo sauce, chopped
Salt to taste
4 beef ribeye steaks or sirloin steaks, cut to 1 inch
In medium saucepan, heat sugar over medium heat until it starts to melt. Add chopped onion and garlic. Cook for 5 minutes until mixture starts to brown. In a separate skillet, bring beer to a boil and add to garlic mixture, whisking constantly. Whisk in tomato paste, Worcestershire sauce, vinegar, Jumpin’ Johnny’s sauce, chipotle peppers and salt. Bring to boiling and then reduce heat. Allow to simmer for 15-20 minutes or to desired consistency. Set some aside for grilling, and some for serving.
Meanwhile, heat grill, and cook steaks uncovered and brushed with sauce, until desired doneness, turning only once, approximately 10-12 minutes total for medium rare, or 15 for medium doneness.
Slice steaks and serve with sauce. Steak sauce can be kept refrigerated, covered for up to a week.
|1 lb||Raw frozen prawns, thawed|
|1 tbl||Garlic butter (see recipe below)|
|1 tsp||Canola oil|
|3 tbl||Jumpin' Johnny's Hot Sauce|
|Garlic bread for dipping|
Have all ingredients at the ready. Heat up a frying pan until hot, add the garlic butter and the oil. When butter has almost melted (1-2 mins) add prawns. Keep the prawns moving by shaking the pan. If prawns start to stick to the pan add more oil or butter and unstick prawns. When prawns are almost all pink and look to be done pour the hot sauce all over the prawns. Make sure the prawns are fully coated. Remove from heat right away (do not over cook) pour into a serving dish and enjoy with garlic toast!
|1 tsp||Organic lemon juice (contains no sulphites)|
|2 cloves||Fresh garlic (crushed or pressed)|
|2 tsp||Fresh chopped parsley (optional)|
Soften the butter and add all the ingredients! Mix well and keep refrigerated. (Yes - it is that easy)
|A splash||Jumpin' Johnny's Hot Sauce|
|2 strips||Crisp bacon|
|3 oz||Shredded cheese|
|2 tbl||Jumpin' Johnny's Salsa|
Warm your non stick pan to medium hot. Beat your eggs in a medium bowl well and add Jumpin' Johnny's Hot Sauce. Add butter to the pan and swirl to coat the bottom of pan. Using a rubber spatula pour the beaten eggs into the pan stirring and lifting the egg mixture continuously so the top goes to the bottom. When the egg appears to be almost set add the bacon and the cheese to one side of your omelette. Tip the pan side ways liftting the omlette gently onto a plate. Fold the lighter side (with no ingredients) on top on the other side. Arrange as desired, place salsa on top and enjoy!
Johnny's Chic Stiks
|1lb||Chicken tenders (or sliced breasts)|
|3 cloves||Fresh garlic chopped (not too small)|
|¼ cup||Jumpin' Johnny's Hot Sauce|
|3-4 leaves||Fresh basil (finely sliced - see note below)|
In a large bowl place chicken (tendon removed) and the rest of the ingredients. Toss together and let marinate for half an hour in the fridge. Thread chicken onto bamboo skewers and layer in a pan. Try and keep the skewer out of the wet sauce. Turn on one side of the BBQ and place a layer of tin foil on the side that is off. TIP: Place chicken right on the grill with the skewer over the tin foil to keep the skewer from burning! Brush chicken with left over marinade from bowl to keep it moist (you can never have too much moisture for chicken!) Cook chicken for 4-6 min on first side then turn over and cook for another 3-4 min. Make sure the chicken is cooked but not over cooked. Serve with a cool ranch dressing or dip of your choice.
Note for basil.
Take fresh basil in the small packs and store it in the freezer and use small amounts at a time. Don`t use this method for salads (not as good as fresh basil), but it works perfcectly for soups, pastas and marinades!