- 1 large lemon, cut into 1/3-inch-thick slices
- 1/3 cup extra-virgin olive oil
- 3 large shallots, thinly sliced (about 1 cup)
- 10 large fresh sage leaves
- 1 garlic clove, thinly sliced
Prepare barbecue (medium-high heat). Grill lemon slices until charred, about 4 minutes per side. Transfer to plate; chop coarsely.
Heat 1/3 cup olive oil in heavy medium saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add sage leaves, garlic, and grilled lemon pieces with any juices, then sugar. Cook until shallots start to color, about 5 minutes. Add wine and vodka. Using long wooden skewer, ignite liquors and let burn off, about 4 minutes. Add beef broth; bring to boil. Reduce heat to medium; simmer until jus is reduced to 3 cups, about 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm before serving.
For the dipping jus
- 3 Tbs. unsalted butter
- 1 lb. cubed beef stew meat
- 1 large sweet onion (about 12 oz.), sliced
- 2 cloves garlic, smashed
- 2 cups red wine
- 2 qt. lower-salt beef broth
- 1 vegetable bouillon cube
- 2 sprigs fresh thyme
- 1-1/2 tsp. kosher salt
For the flavor paste
- 1/4 cup mild chile powder, preferably Chimayo, ancho, or Hatch
- 2 Tbs. yellow mustard
- 1 Tbs. Worcestershire sauce
- 1 Tbs. soy sauce
For the seasoning blend
- 1 Tbs. garlic salt
- 1 Tbs. lemon pepper
- 1 Tbs. freshly ground black pepper
- 1 tsp. cayenne pepper
For the honey-garlic glaze
- 2 Tbs. apple-cider vinegar
- 1 tsp. crushed red pepper flakes
- 1/2 cup honey
- 1/4 cup apple juice
- 1 Tbs. Worcestershire sauce
- 5 cloves garlic, grated
- 2 oz. (4 Tbs.) unsalted butter, melted
For the sandwich
Who Made The Original French Dip Au Jus?
When a food-stuffbecomes legendary &mdash there&rsquos always a fight over &ldquowhere the original&rdquo came from and the more digging you do, the murkier the facts get. In the case of this hot roast beef sandwich, there are two LA establishments who claim to the original.
Phillipe&rsquos & Cole&rsquos.
The French Dip sandwich was developed in the early 20th century &mdash that&rsquos pretty much the only undisputed fact. These two eateries have long since competed for bragging rights. Read all about it in this investigative piece by Jackson Landers&hellip Who Invented LA French Dip Sandwich?
Inventorship aside, in his article, Landers even brings into question whether or not the original French Dip Au Jus was a hot roast beef sandwich at all... Was it&hellip could it have been&hellip pork. Say it ain&rsquot so&hellip
Armed with a plethora of contradictory anecdotes on how this hoagie came to be, I&rsquom feeling more confident in the liberties I&rsquove taken with this hot roast beef sandwich.
Now, before we get into the nitty gritty of building sandwiches, you need a perfectly prepared roast beef. If you&rsquove got a good handle on cooking a roast, move on, however, if you&rsquore a bit skittish on getting it right, make sure you&rsquove got a good instant read thermometer. My choice is the Thermapen Mk4 <shameless affiliate link>. It&rsquos intuitive, easy to use and accurate within seconds. It takes the guesswork out of roasting.
Doneness Temperatures for 3 Pound Rump Roast
What Is The Best Bread To Use For Sliders?
As you probably know, sliders are just “mini” versions of just about any sandwich. So you’ll need to find a smaller bun to put them on. These days, it isn’t hard to find slider buns in the bread aisle. But, really, there is only one type of bread to use when making sliders. Hawaiian Rolls. These soft, light and slightly sweet rolls are one of the best things that has ever been invented. And they will take your slider recipe up to the next level for sure!
An oatmeal stout is a classic pairing with blue cheese, and sometimes you can't go wrong with a classic. Both the stout and blue cheese have that creamy body, and the stout's sweetness contrasts from the saltiness of the cheese. I also don't hate the idea of pairing this with a saison, which is a Belgian-style farmhouse ale. Blue cheese and saisons are funky little numbers, and pairing funk with more funk is just fun.
However, if you'd rather grab a glass of wine, a fruity cabernet sauvignon is a good call. A nice cab is bold enough to stand up to the blue cheese as well as the overall heartiness of this dish. I also love a cabernet with caramelized onions, so this pairing is basically a win-win.
With fall upon us, this caramelized onion polenta is the perfect recipe as comfort food feels a little more necessary. If you try this recipe, please leave a comment to let me know your thoughts, and don't forget to sign up for my newsletter.
croissant, pain au chocolat
greek yogurt, berry compote
local honey, apple & cinnamon
pickled red onions, cherry tomato, fresh herbs
fresh berries, buttermilk, maple syrup
brioche, apple brown butter compote, maple syrup
farro, avocado, radish, honey vinaigrette, ricotta
bavette prime, two eggs any style, herb roasted potatoes
spinach, roasted tomatoes, cheddar cheese
poached eggs, Canadian bacon, hollandaise
fingerling potato, roasted red peppers, eggs, hollandaise
two eggs any style, bacon or sausage, home fries, sourdough
Jubilee® Seafood Seasoning
From South Texas to South Florida, Southern cooking traditions meet the Gulf’s bounty with great exuberance. The pinnacle of this relationship can be found in Alabama, along the eastern shore of Mobile Bay. Here, a rare phenomenon known as a “Jubilee” exists when the conditions are just right. Shouts of “Jubilee” can be heard in the night, and locals gather the bay seafood that is waiting for them patiently along the shore. In the spirit of this offering we present Bad Byron’s Jubilee® Seafood Seasoning – The flavor of the Gulf South™.
To learn more about the “phenomenon” which inspired this product, visit: http://www.daphneal.com/jubilee.asp.
Crab Stuffed Mushroom Caps
(submitted by Lisa C. Meyer)
- 24 Large Mushroom Caps
- 1/4c.diced onion
- 1/4c.diced celery
- 1 tbsp bacon fat or butter
- 1 c. Cornbread crumbs
- 2 large jalapeños diced
- 3oz.of Fresh bacon chunks or pieces NOT BITS
- 1 lb Lump Crab meat
- 1/4 tsp. Salt
- 1 1/2 tsp Jubilee® Seafood Seasoning
- Chicken Broth
Sautee onion and celery in bacon fat till translucent. Set aside.
In large bowl pour 1 cup of cornbread crumbs with enough chicken broth to make soupy. Stir and let set until broth is absorbed and consistency is thick and mushy. Add onions, celery, jalapenos, bacon, crabmeat, Jubilee® seafood seasoning. Mix well. Spoon mixture into mushroom caps.
Bake in preheated 375 degree oven for about 18 to 20 minutes. Serve
Jubilee® Seafood Seasoning Fish Stew
(submitted by Ted Whisnant)
In the Pee Dee area of South Carolina, a catfish stew ranks highly with fine dining. The locals have great recipes, but innovations are welcome from any and all. This is my recipe for catfish stew using Jubilee® Seafood Seasoning.
Select 3 to 3 1/2pounds of catfish filets. Use Jubilee® seasoning to rub the filets and then wrap the fish snugly in plastic. Refrigerate overnight.
The following day, fry 4-6 pieces of bacon or fatback. Then sauté 1 to 1 1/2 cups of red, yellow, and green bell pepper with 1 to 1 1/2 cups of chopped red onions in the bacon drippings. Season with salt and fresh ground pepper to taste.
To the sautéed vegetables, add 2 cans of stewed tomatoes, one can of condensed tomato soup, and a one pound package of frozen okra. Season with Tabasco to taste. (You may wish to sauté some jalapeño peppers with the bell peppers if so, omit the Tabasco). Depending on the liquid in the tomatoes, you may wish to add water. The desired consistency of the finished fish stew is similar to spaghetti sauce.
Add the uncooked fish to the soup (stew) and cook slowly for about one hour. If you wish to dress up the recipe, add uncooked shrimp, canned clams, or scallops. Here in SC we want the fish only.
Meanwhile, prepare a large pot of white rice. We prefer long grain rice, but use whatever you like. I once used Uncle Ben’s Tomato Basil with good results.
Serve the reduced stew ladled over rice with hushpuppies, garlic bread, or even regular sliced bread. Onion rings, french fries, or fried sweet potatoes also go well with fish stew. Some folks like cole slaw served on the side. We like it hot and spicy, but you can adjust this according to your taste. This is a great cold night dish, particularly for a group of men who’ve had a few cocktails.
Island Seafood Grill
(submitted by Tommy Tucker)
- 1 lb firm flesh fish fillets
- 1 lb peeled 21-24 count raw shrimp
- 1 lb large scallops
- 1 each red, green, yellow bell pepper sliced thin
- 1 large sweet onion thinly sliced
- 2 each yellow and green squash thinly sliced
- 1/2 cup of chopped cilantro
- 1 habañero minced
- Jubilee® Seafood Seasoning
- 3 tbsp olive oil
Cover grill surface with heavy-duty aluminum foil. Coat surface with olive oil. Place mixed pepper slices on the foil first. Next arrange the squash slices. Place the fish fillets on the veggie base with the shrimp and scallops mixed in together. Sprinkle generously with the Jubilee® Seafood Seasoning. Top off with the cilantro and minced habañero. Fold the edges of the foil inward to create a pouch. Set grill to medium heat. Cook 20-25 minutes. Remove from the grill and allow to cool. Serve with a dirty rice.
Heather’s Jubilee® Seafood Stuffing for Two
(submitted by J C Stevens)
- 8 Large Shrimp, 12-16 Count
- 1 Sleeve Ritz Crackers, Crushed
- 1/4 Cup Shrimp, small diced
- 2 Tbsp Sweet Onion, Minced
- 2 Tbsp Butter, melted
- 2 tsp Jubilee® Seafood Seasoning
- 1/8 tsp White Pepper (optional)
- 1 Lemon, cut into wedges
- Preheat oven to 375 degrees.
- Remove shells from shrimp, de-vein, and slice almost through approx 2/3 down shrimp body (butterfly).
- Take ½ tbsp butter and pour into a 6 baking dish. Using shrimp to move butter, coat dish and all shrimp
lightly with butter. Arrange buttered shrimp in buttered dish.
- Sprinkle ½ tsp Jubilee® Seafood Seasoning over shrimp.
- Put remaining ingredients except butter in a plastic bag and mix thoroughly. Add remaining butter and mix again,
thoroughly. Let sit for 3 minutes.
- Pour contents of bag over shrimp, or take a serving spoon of stuffing and place on top of each shrimp.
- Bake at 375 degrees for 15-20 minutes or until stuffing begins to turn light brown. Remove from oven and let sit
three minutes before serving.
- Rub a lemon wedge around outside of each serving plate.
- Accompany with Asparagus and a light butter sauce, a lemon wedge, along with a light fruity Chardonnay.
- Relax and enjoy!
Jubilee® Grilled Shrimp
If you never use our Jubilee® Seafood Seasoning for anything else, this method is a must! This dish won 3rd place for the cook’s choice category at the 2000 Jack Daniel’s World Invitational Barbecue Competition.
Peel and de-vein large shrimp (leave tail on)
Toss lightly in olive oil
Season generously with Jubilee® Seasoning
Skewer the shrimp and place on a high, direct heat grill. Shrimp will cook quickly, approximately 3-4 minutes per side
Jubilee® Gulf South Sauté
For shrimp, scallops, oysters, & fish fillets. This can be prepared ahead and will keep indefinitely in refrigerator or freezer.
Blend well 3 tablespoons of melted butter (unsalted), with 2 teaspoons of Bad Byron’s Jubilee® Seafood Seasoning (for 1 stick butter add 1¾ tablespoons Jubilee®)
Use as needed to pan sauté shrimp, scallops, oysters or fish fillets
Jubilee® Classic Gulf South Fried Shrimp
- ¾ cup buttermilk
- 1 cup cornmeal, fine grind or flour
- 3 Tablespoons Bad Byron’s Jubilee® Seafood Seasoning
- 2 pounds Shrimp butterflied
Season buttermilk with 1 tablespoon of Jubilee® seasoning. Mix well
Season cornmeal or flour with remaining 2 tablespoons of Jubilee®. Mix well
Dip shrimp first in seasoned buttermilk, then lightly dust in seasoned
cornmeal or flour. Shake off excess
Fry at 350° until golden (approximately 3-4 minutes)
Drain on paper towels
Gulf South Grilling with Jubilee®
Bad Byron’s Jubilee® Seafood Seasoning was made for the outdoor grill.
Seasoning will slightly caramelize as it grills for a delicious flavor and texture.
Excellent for fish fillets, scallops and shrimp skewers.
Condition a hot clean grill grate by applying cooking oil with paper towels.
Apply a light coat of olive oil or melted butter to the fish, scallops or shrimp skewers.
Season generously with Jubilee®. Fillets should be no more than 1″ thick.
They will be ready when opaque throughout and it just begins to flake apart (approximately 5 minutes per side). For scallops and shrimp approximately 4 minutes each side.
- 2 qts. water
- 2 tablespoons salt
- 1 tablespoon Lemon juice
- 7 tablespoons (2 oz.) Bad Byron’s Jubilee® Seafood Seasoning
- ¾ teaspoon Tabasco® sauce
Bring all ingredients to a boil. Reduce to simmer
Add shrimp and bring back to a simmer. Shrimp will be ready in 5 minutes
Caramelized Lemon Jus - Recipes
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Remove the skillet from the heat and let cool to room temperature.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork.
Spread the onion mixture on the pastry to the rim. Sprinkle with the cheeses and chives.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
Frequently asked questions
What is au jus?
Au Jus is a French term meaning &ldquowith juice.&rdquo It describes the serving of red meat (often prime rib) with the drippings produced while the beef was cooking.
Commonly though, au jus is used to describe the beef broth dip served with French Dip sandwiches.
What is the difference between beef broth and au jus?
The difference between what we call an au jus sauce and beef broth is that &ldquoau jus&rdquo is the drippings from the meat being cooked, and beef broth is sometimes added.
This is one of those dishes where I want to tell you to stop everything and make these right now, but then I remember that I already said that this week, last week, the week before and a few other times in between. If I keep saying this, I’ll be like the girl who cried … cook! and nobody will take me seriously when a truly transcendent recipe comes across this page. Like today. So let’s just suffice to it so that this is a frighteningly good recipe and an excellent way to handle the early spring disappointment of a farmers’ market providing you nothing but onions and tubers. Instead you can caramelize shallots!
Now, I think we already know that caramelized onions are the bees’ knees but these are even more spectacular and that is because of the vinegar that is glugged in, which gives it a slight tang raising the sweet-salty butteriness to a “I will never eat anything else for the rest of my life” experience. And yes, there is a good bit of butter in this dish, enough that when I made it the first time a few years ago I skimped on it, the shallots stuck to the bottom of that pan and I was consumed with regret. Not this time, though. Rest assured that almost all of the butter stays in the baking dish, and does not cling to the shallots–and us, one hopes–in more than a barely-there layer.
But here is where I need to beg, no implore you to DO NOT DO what I did (and would have regretted had I a place in my psyche that was capable of feeling remorse over butter) which is to dip a single tine of your fork, or to even consider such an action, into that tangy buttery puddle in the bottom of the pan. This is a highly inadvisable action, as it will set off a trance-like reaction in which one must dip again, and again and instantly mute all thoughts of But This is Tremendously Unhealthy. Your safest bet is not to do this at all, even once.
And yes, I know that means it is exactly what you will now do, and I’m sorry. But you can’t say that I didn’t warn you.
Make Me Keep This Promise: My next post will be about Passover dessert recipes. I have so many in mind, it would unfair not to reel them off to you and try out at least one before this weekend. For those of you who don’t celebrate Passover, fear not, these desserts are worthy of a year-round repertoire.
Adapted from Ina Garten
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
* If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.