2 lbs Shrimp, peeled and de-veined
1 ¼ cup Jessi’s Flaming Fruit Sauce Mango-Pineapple Sauce
Cotija cheese, sliced (or queso blanco)
Marinate shrimp in 1 cup of Mango-Pineapple Sauce for 1 to 3 hours. Then grill or saute` just until no longer translucent. Shrimp overcook very quickly, they only need a minute or two on each side.
Mash avocado with ¼ cup of Mango-Pineapple Sauce, add Salt and Pepper to taste.
Layer cheese, shrimp, guacamole and shredded lettuce on tortilla shell. Add sour cream and salsa verde if desired.
This is an excellent (and quick/easy to prepare) appetizer to set out for parties!
2 rib eye or NY strip steaks
1 lb baby carrots
Finger or small baking potatoes
Jessi's Flaming Fruit Sauce Original 'Everything' Sauce
Jessi's Flaming Fruit Sauce Apricot
(I also made some corn)
Marinate the steaks overnight (or at least 5 or 6 hours) in Jessi’s Flaming Fruit Sauce Original. I use a quart bag so that it only takes a few tablespoons of sauce for the marinade. Then take them out and grill them to your preferred temperature. Well done is a bit of a crime, but it’s your steak. ;-) Be sure to let them rest for 10 minutes before you serve them.
Coat carrots in Jessi’s Flaming Fruit Sauce Apricot. Place carrots and potatoes in a large baking dish and cook at 375 for approximately 40 minutes, until potatoes are cooked and carrots are tender. I also like to broil the carrots at the end for just a couple of minutes. Plate, serve and enjoy!
This is my easy explanation.
Use your favorite brownie mix (my personal favorite box mix is Ghirardelli Dark Chocolate). Or, use your favorite recipe. Prepare per the instructions and then pour approximately 1/2 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger in a zig-zag pattern over the top. Use a butter knife to zig-zag the sauce in the other direction, swirling it down into the batter. Bake as instructed, and insure an inserted toothpick comes out clean.
If you want Blueberry-Ginger flavor in every bite, I don't add water at all to the recipe. Whatever the amount of water required, use Blueberry-Ginger instead. Mix it right into the batter instead of swirling it through in the pan.
3 – 4 lbs of pork shoulder (or boneless leg of lamb, or pot roast)
2 C carrots, large dice
2 – 4 parsnips, large dice
1 pint mushrooms, sliced
1 medium onion, large dice
1 bottle cabernet sauvignon
½ - 1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger or Original 'Everything' Sauce
1 quart chicken or ham stock
1 Tbs Thyme, fresh if possible
1-2 tsp white pepper
Sea salt, to taste
There are two ways to make this dish. If you are strapped for time, just throw everything into a large crock pot and set to cook for 8 or 10 hours. Use the stock just to ensure there is enough liquid to cover the pork, lamb or beef and all the vegetables. These measurements are for a large crockpot.
If you have the time in the morning, sear the meat off in a large cast iron pan (or one that can take a high heat sear). Use a little oil/butter mix in the pan and sear the meat until it starts to form a brown crust. Be sure to season with S & P first. Pour the wine and Blueberry-Ginger or Original sauce into the crockpot and stir. Then throw everything together in the crock pot. Top off with stock and let cook for 8 – 10 hours.
Pull out meat and slice or shred. Serve meat and veggies over boiled or steamed potatoes, rice, or egg noodles. The photo attached is of just the pork by itself, which makes an excellent leftover sandwhich!!
2 to 3 lbs of Chicken Wings
Jessi's Flaming Fruit Sauce in Original, Mango-Pineapple, or Apricot
Feel free to fry or grill your wings. I bake them off at 375 for 30 – 45 minutes (depending on whether or not they start frozen). Temp them to 165 internal to be sure they are cooked.
My trick is that I bake them skin side down on either a silicone mat or non-stick foil. After they are fully cooked (but not yet crisp), I drain off the liquid and flip them skin side up. Now just broil them for about 4 or 5 minutes, until they are crispy.
Glaze them with your favorite flavor of Jessi’s Flaming Fruit Sauce and put them back in the broiler for about 3 minutes, until they begin to brown.
I prefer to serve them with a wasabi sour cream dip.
Wasabi Sour Cream Dip
1 Pint Sour Cream
1 - 2 Tbs Wasabi powder or paste
1 Tbs Tamari or Soy Sauce
1 tsp Ginger Juice (optional)
1 - 2 Tbs Garlic Teryaki Sauce
1/2 tsp white pepper
Combine all ingredients in a small bowl and let sit at least an hour in the refrigerator. Feel free to add more wasabi or Teryaki, to taste. This is great for cooling off from the wings, or for dipping carrots and celery. Enjoy!!!
2 or 3 small flatbreads, or 1 ball uncooked pizza dough
½ C Jessi’s Blueberry Balsamic Vinaigrette (see recipe)
1 pint figs, sliced
½ C crumbled bacon or pancetta
½ C goat cheese or blue cheese (or both!)
Fresh basil, sliced into ribbons
You are welcome to use pre-cooked flatbreads or naan, they work great. At the supermarket by me, I can pick up uncooked pizza dough. My favorite is picking up the ones that have already been flattened out in a sheeter, so you don’t have to roll it out yourself. Up to you!
If using uncooked, cook it on a greased baking sheet in a 400 degree for 5 or 10 minutes, just until it starts to get golden. Be sure you also grease the top of the dough. Flip and cook an additional 5 minutes.
Spread on the vinaigrette, place the sliced figs, and spread the crumbled cheese and bacon. Place back in the oven for 5 minutes. Just long enough to melt the cheese, so keep an eye on it.
Sprinkle on the basil once out of the oven. Slice and enjoy!!
2 Lbs Shrimp, peeled & de-veined
1 small onion, large chop
1 pint button mushrooms
1 bell pepper, large chop
1 pint cherry tomatoes
4 Portabello mushroom caps, cleaned
1 Cup Jessi's Flaming Fruit Mango-Pineapple, Original or Apricot Sauce
Soak wooden skewers in water for 1/2 hour. Put together skewers, alternating vegetables and shrimp. Glaze with Jessi's Flaming Fruit Sauce. Grill 3 to 5 minutes on each side, until shrimp is no longer translucent. Can also use chicken cut into 1 inch cubes in place of shrimp.
Brush mushrooms with Sauce and grill, 3 to 4 minutes on each side. Turn 90 degrees to get nice cross hatch marks on them before you flip them.
1 C Balsamic vinegar, reduced to approx. ½ C of syrup
1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Brown sugar (optional)
Combine all in the pot used to reduce the vinegar, long enough to dissolve the sugar (if used). Use for salads, Brussel sprouts, asparagus, flatbreads, etc…(See individual recipes)
2 – 3 lbs of Brussel sprouts, cleaned and halved
6 strips of thick cut bacon, cooked and crumbed, reserve the bacon grease
½ C Jessi’s Blueberry Balsamic Vinaigrette
Salt & Pepper, to taste
Cook bacon off in a large baking sheet until slightly crispy. Move to paper towels. Take halved Brussel sprouts and place in the same baking sheet, coating with the bacon grease. For a healthier version, move to a new baking sheet and spray with cooking oil. Bake at 400 degrees until sprouts are slightly tender and browned on the outside. Generally about 25 minutes. I have, on occasion, turned the oven up to broil for the last couple of minutes to brown the sprouts.
Move the Brussel sprouts and bacon to a large saute` pan and coat with the vinaigrette. Stir in pan 2 – 3 minutes to ensure an even coating. Serve and enjoy!