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Pickled Asparagus, Pickled Garlic, the world's only Bloody Mary Drink Mix with a pickled asparagus spear inside, Gourmet Condiments, Gourmet Mustards and Dressings is what you will find here. Since 1981 we have maintained the highest quality gourmet food products available.

Our old Cookie is so durn cranky

Cookie sure looks cranky don't he?

Our old Cookie is so durn cranky that all he does is grunt when people ask him for recipes that use our products.  So what we've done is set up a Recipe Database so you can print out the recipes and cook 'em up yourself.  Make sure you don't tell Cookie or he'll tan my hide. Click the links below to see recipes for that particular product.

Mustards

BLAZIN' CHILE

Gourmet Mustard

 blazinchilisue

If you like hot, hot, hot, then this one is for you. A great addition to Mexican dishes, wonderful on your favorite luncheon meat sandwich. Has lots of fiery hot peppers for your enjoyment!

Wagon Seat Surprise

bologna, sliced                           cheese slices

mashed potatoes (left over from the night before is great)

1 jar Ben Jack Larado’s Blazin Chile Pepper Gourmet Mustard

Brown the bologna on both sides, spread Blazin Chile gourmet mustard on top of each slice, then place the slices on a greased cookie sheet. Scoop an ice dream dipper of mashed potatoes on each piece and top with cheese slice. Bake until cheese melts.

Grilled Chile Wings

1 cup pineapple juice

2 tbsp. Ben Jack Larado’s Balsamic Oil of Garlic

2 tbsp. dark brown sugar                  4 garlic cloves, chopped

1/2 tsp. ground allspice

2 tbsp. Ben  Jack Larado’s Blazin Chile Pepper Gourmet Mustard

24 chicken wings  Salt and freshly ground pepper

Carrot sticks and celery sticks

Use side burner or preheat grill. Combine first six ingredients in small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for at least 2 hours. Grill over medium heat for 10 - 15 minutes or until cooked through. Serve with celery and carrot sticks.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Gourmet  Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves                              2 jalapenos, chopped

1 1/2 tbsp.salt                            1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped 1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic       1/3 cup olive oil

Mix garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile gourmet mustard and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add rib eye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill  to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.

 

DESERT FLOWER

Honey Mustard

desertflower1sue

A singularly unique meld of honey, mustard and mayo which will seduce your taste buds however you choose to use it.  Delightful on freshly prepared fruit or your favorite toasted bread or roll.  Adds an alluring nuance to chicken and meat entrees.  Your imagination will blossom with ideas for this non traditional honey mustard.

Baked Glazed Chicken

 1- 3 to 4 lb. chicken, cut up

1/4 cup Ben Jack Larado’s Desert Flower Honey Mustard

1/4 cup honey                                     1/4 cup lemon juice

1/4 cup catsup                                       1/4 cup soy sauce

Mix honey, catsup, honey mustard, lemon juice and soy sauce. Pour over chicken and marinate for 8 or more hours, turning occasionally. Bake in preheated oven 350 degrees in a greased pan for 1 hour.

Creamy Egg Salad

6 hardboiled eggs, chopped               1/8 cup sugar

1 small, sweet onion, finely chopped

2 large dill pickles, finely chopped or pickled relish

2 medium stalks celery, diced

1/4 cup Ben Jack Larado’s White Lightnin’ gourmet dressing

1/4 cup Ben Jack Larado’s Desert Flower Honey Mustard

1/4 cup  mayonnaise                         2 tbsp. white vinegar

1/2 tbsp. garlic powder                         1/2 tbsp. salt

1/4 tsp. dry mustard                          1/4 tsp. black pepper

1/4 tsp. paprika                                      2 tbsp. olive oil

Beat all ingredients, except eggs, until clear and thick. Blend in eggs and mix well. Scoop with an ice cream scoop on spinach leaves and garnish with cooked strips of boneless chicken breast or serve on your favorite bread as a sandwich. You can enhance your sandwich with fried bacon slices and lettuce leaves.

Honey Ham Tortilla Rolls

1 can (4 1/4 oz.) honey ham spread              1 tsp. honey

1 - 3oz. pkg. cream cheese softened           

1/4 cup crushed pineapple, well drained

1 tbsp. chopped green onion

1/4 cup Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

4 - 8” flour tortillas

With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion, honey and Breath-O-Fire. Spread

1/4 cup ham mixture on each flour tortilla to within 1/2 inch of edges. Roll up each tortilla starting from one edge; wrap in plastic wrap and refrigerate 2 to 8 hours before serving. To serve, cut each tortilla roll into 1/2 inch slices and arrange on platter. Makes appetizer servings for 8. For delicious dipping, open a jar of Ben Jack Larado’s Desert Flower Honey Mustard.

Scalloped Shrimp

2 tbsp. minced onion              1 tbsp. minced green pepper

1 tbsp. Ben Jack Larado’s Desert Flower Honey Mustard

2 cups milk                                4 tbsp. butter, melted

4 tbsp. flour                               2 cups boiled shrimp

1 cup buttered crumbs

Sauté onion and green pepper in butter in skillet until tender. Blend in flour and honey mustard, add milk. Cook until thick, stirring constantly. Add shrimp. Pour into greased casserole, top with buttered crumbs. Bake at 350 degrees for 25 - 30 minutes.

Honey Grilled Chicken

2 lbs. boneless chicken breasts             2 tbsp. melted butter

2 tbsp. honey                                         1 tsp. dried basil

1 tsp. dried parsley                                 1/4 tsp. oregano

2 tbsp. Ben Jack Larado’s Desert Flower Honey Mustard

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Place chicken on preheated grill. Combine remaining ingredients. During last 3 to 4 minutes per side of grilling time, brush chicken with sauce, continuously, until no sauce is left and chicken juices are clear.

 

GOLDSTONE GARLIC

Gourmet Mustard

goldstonesue

Instantly transforms the most mundane meal into a gourmet delight.  This intriguing blends mustard with the lusty wholeheartedness of garlic.  Embellish sliced beef or pork sandwiches, marinate meats to grill or roast.  Makes a great compliment to any sausage.  Extraordinary!

Mustard & Herb Broiled Steak

1 cup Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

1 tsp. season salt                   2 green onions with tops, sliced

2 1/2 tsp. dried basil, crushed

1 tsp. garlic powder             1 tsp. dried parsley

1 top sirloin steak ( 1 1/2 - 2 lbs.) cut 1 1/2 inches thick

In small bowl, combine Goldstone Garlic gourmet mustard, onions and seasonings; blend well. Pierce steak four times with fork. Spread mixture on both sides of steak, reserving extra mixture. Place steak on broiler pan. Broil four inches from heat, until desired doneness, about 10 minutes on each side for medium. Brush steak with some of the reserved gourmet mustard mixture before serving. In small saucepan, combine the remaining gourmet mustard mixture and wine (about 3 tbsp. of white wine). Heat until warmed through. Use this for dipping or pour over sliced steak.

Twice Tended Pork Chops

4 large loin pork chops 3/4” thick

1 jar Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Lightly coat both sides of pork chops with Goldstone Garlic Gourmet Mustard. Cover tightly and marinate in refrigerator for one hour.

Combine the following ingredients in a saucepan and bring to a simmer.

1/2 cup salad oil             2 tbsp. butter

3/4 cup Ben Jack Larado’s Balsamic Oil of Garlic

4 tbsp. Worcestershire sauce    2 tbsp. lemon juice

Place chops on grill with medium coals. Baste occasionally with sauce. Cook 15 minutes on each side.

Chicken Livers Wrapped in Bacon

1 box frozen chicken livers, thawed, cut into bite-size pieces

1 lb. sliced bacon

1 jar Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Garlic salt                                             Pepper

Cut bacon slices into thirds. Spread Goldstone Garlic gourmet mustard on each slice of bacon. Place piece of chicken liver on a bacon strip, sprinkle with garlic salt and pepper to taste. Wrap bacon around liver, secure with a toothpick. Broil until bacon is crisp.

Tortellini Salad

1 pkg. cheese-filled tortellini                 1/2 tsp. salt

1/2 lb. broccoli florets                           1/8 tsp. pepper

1/2 cup olive oil                                    3 plum tomatoes, quartered

1/4 cup red wine vinegar                         

1 small red onion, sliced & quartered

3 tsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

or Prairie Dill Gourmet Mustard

1/4 cup loosely packed basil leaves, cut into thin strips.

Cook cheese-filled tortellini according to package directions, adding broccoli during last 2 minutes of cooking. Rinse with cold water and drain. In large bowl, combine olive oil, red wine vinegar, gourmet mustard, salt & pepper. Add tomatoes, onion, basil leaves, tortellini and broccoli. Toss gently to coat well.

Honey Grilled Chicken

2 lbs. boneless chicken breasts             2 tbsp. melted butter

2 tbsp. honey                                         1 tsp. dried basil

1 tsp. dried parsley                              1/4 tsp. oregano

2 tbsp. Ben Jack Larado’s Desert Flower Gourmet Mustard

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Place chicken on preheated grill. Combine remaining ingredients. During last 3 to 4 minutes per side of grilling time, brush chicken with sauce, continuously, until no sauce is left and chicken juices are clear.

Southern Crab Cakes

3 cups flaked crab meat                                

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

1 1/2 tsp. salt                             2 tsp. snipped parsley

2 tsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

1/2 tsp. pepper                          1 egg yolk

2 tsp. Worcestershire sauce

Flour                                         1 egg, slightly beaten               Packaged bread crumbs             Butter

Combine crab meat, Breath-O-Fire, salt, pepper, parsley, Goldstone Garlic gourmet mustard, egg yolk and Worcestershire sauce, mix well. Shape this mixture into small cakes. Chill for several hours. Combine egg with 2 tbsp. water in bowl. Coat crab cakes with flour, dip into egg mixture and then coat with bread crumbs. Sauté over high heat in butter in skillet until golden brown. Serve with Breath-O-Fire on the side.

Braised Bear Roast

Marinate sliced bear steaks (an inch thick) overnight in Ben Jack Larado’s Oil of Garlic, a bottle of warm beer, 2 cloves of Ben Jack Larado’s Pickled Garlic and  1/4 tsp. ginger.

Roll in flour and sear on both sides in hot grease.

Mix:

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

2 tbsp. Ben Jack Larado’s Smokin Gun Gourmet Mustard

1 tbsp. Ben Jack Larado’s Blazin Chile Pepper Gourmet Mustard

salt & pepper to taste                             4 sliced onions

3 cups Ben Jack Larado’s Bloody Mary Mix

Cover and cook at 230 degrees for 3 1/2 hours or until tender. Cover must not be removed for the first 2 hours. Serve hot and spoon the natural gravy over bear steaks.

Mustard Fried Pork Chops

4 pork loin chops sliced about 1 inch thick

seasoned salt                                         pepper to taste

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

Fat for fryin’

Season steaks with salt and pepper. Combine Goldstone Garlic gourmet mustard and Breath-O-Fire horseradish dressing. Smear this mixture on each side of the chops so that they are fully coated on both sides. Pan fry in hot oil till browned. Probe chop with a fork and as soon as the juices run clear, chops are done.

 

 

HICKORY CANYON

Gourmet Mustard

hickorycanyonsue

Kindle a flame in all your hungry cowpokes.  This robust union of hickory and jalapeno brings new vigor to BBQ'ed pork and beef ribs.  Baste steaks or chops while grilling to satisfy BIG appetites.  Add to your hamburger meat and get that smoky flavor even if you cook them inside the house.   A must have gourmet mustard for your next cookout or tailgate party.

Ben Jack’s Barbequed Meatballs

1 lb. ground beef                 

1/8 tsp. black pepper              1 tsp. salt

2/3 cup milk                              3/4 cup oats

2 tbsp. catsup                            2 tbsp. white vinegar

2 tbsp. Worcestershire sauce

4 tbsp. Ben Jack Larado’s Hickory Canyon Gourmet Mustard

Combine first five ingredients in bowl; mix well. Shape into a dozen meatballs. Brown on all sides in oil-lined skillet. Drain. Place meatballs in casserole. Combine remaining ingredients in bowl;  mix well. Pour sauce over top of meatballs, cover. Bake at 350 degrees for 30-45 minutes.

Sagebrush Marinade

2/3 cup soy sauce                2 tbsp. lemon juice

2 tbsp. lime juice                 2 tbsp. brown sugar

2 tsp. coriander                         1 tsp. cumin

2 tsp. black pepper              1 tsp. sherry

1 tbsp. Ben Jack Larado’s Hickory Canyon Gourmet Mustard

Place all ingredients in a small bowl and stir until sugar is dissolved.

Great to use on pork, chicken and beef. Especially good for shish kebabs.

Something Special Stew

2 lbs. beef cubes                            1/2 cup apple jelly

2 tbsp. olive oil                                      8 carrots, cut in 1” pieces

1 cup water                                           8 small onions

3 bottles Ben Jack Larado’s Bloody Mary Mix

2 tbsp. Ben Jack Larado’s Hickory Canyon Gourmet Mustard

Hot cooked noodles

Brown meat in oil. Add water, Bloody Mary Mix, jelly and gourmet mustard. Cover and simmer one hour. Add vegetables and cook another 30 minutes or until meat and vegetables are tender. Thicken sauce, if desired. Serve over hot noodles.

 

 

ORIENTAL FIRE AND LACE

Gourmet Mustard

orientialfireandlacesue

Spark some excitement and soothe the soul with this glorious condiment.  A fascinating union of "Hot & Sweet" in a beautifully colored gourmet mustard.  An unparalleled dip for chicken, egg rolls or fried vegetables.  A must for Chinese Cuisine.

Cheeseburger Casserole

8 slices day old bread                1 cup grated cheddar cheese

1/2 lb. ground beef                  1 egg, beaten

1/4 cup chopped onion                3/4 cup milk

2 tbsp. chopped celery               1/2 tsp. salt

1 tbsp. Ben Jack Larado’s Fire & Lace Gourmet Mustard

2 tbsp. Ben Jack Larado’s Yellow Jack Gourmet Mustard

Heat oven to 350 degrees. Toast bread. Lightly butter both sides & cut diagonally. Mix ground beef, onion, celery, Yellow Jack gourmet mustard and salt in frying pan. Cook over medium heat until meat is browned. Arrange toast, cheese, hamburger mixture in layers in greased 9 inch square pan, ending with cheese as a top layer. Mix egg, milk, Fire & Lace, salt & pepper. Pour over layers in pan. Sprinkle with paprika. Bake 30 to 35 minutes or until done.

Salsa Soup

1/2 lb. smoked sausage, cut into bite-sized chunks or

hot, spicy ground sausage, browned

1 1/2 cups  hot salsa                 3 lrg. tomatoes cut in small chunks

1 cup white or garbanzo beans (undrained)

1 cup pinto or chili beans (undrained)

1 cup kidney beans (undrained)  1 cup black beans (undrained)

3 tbsp. Ben Jack Larado’s Fire & Lace Gourmet Mustard

Saute sausage chunks 3 to 5 minutes or brown ground sausage until done, draining excess fat. Add salsa, remaining ingredients, mix well. Cover, reduce heat and simmer 5 to 10 minutes, stirring occasionally. Garnish with shredded cheddar or monterey jack cheese and chopped onions if desired.

 

PRAIRIE DILL

Gourmet mustard

prairiedillsue

Get that dill flavor without slicing up pickles. This gourmet mustard  makes your turkey, ham and chicken sandwiches zing. Add some to tuna, potato salad, egg salad or deviled eggs. Great on hamburgers. Fantastic on salmon. A dill person’s delight!

Ben Jack’s Prairie Burgers

1 lb. ground chuck         salt & pepper to taste

1/2 cup chopped onion               

3 tsp. Ben Jack Larado’s Prairie Dill Gourmet Mustard

Combine all ingredients. Form patties. Grill to perfection. Any of Ben Jack Larado’s Gourmet Mustards can be used for these burgers.

1 can green beans

2 tbsp. Ben Jack Larado’s Prairie Dill Gourmet Mustard

2 tbs. chopped onions

Cook green beans until heated through. Drain. While still hot, put into bowl and toss with onion and the Prairie Dill. Pour the following dressing over the beans and chill in refrigerator at least one hour.

Sweet and Sour Dressing

1/3 cup vinegar                        2 tbsp. sugar2 1 tbs oil

Shake well together. This salad will keep well in refrigerator up to 2 weeks.

Tortellini Salad

1 pkg. cheese-filled tortellini                

1/2 tsp. salt 1/2 lb. broccoli florets       

1/8 tsp. pepper 1/2 cup olive oil                                    

3 plum tomatoes, quartered    1/4 cup red wine vinegar                          

1 small red onion, sliced & quartered

3 tsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

or Prairie Dill Gourmet Mustard

1/4 cup loosely packed basil leaves, cut into thin strips.

Cook cheese-filled tortellini according to package directions, adding broccoli during last 2 minutes of cooking. Rinse with cold water and drain. In large bowl, combine olive oil, red wine vinegar, gourmet mustard, salt & pepper. Add tomatoes, onion, basil leaves, tortellini and broccoli. Toss gently to coat well.

Grilled Dill Steak

3/4 cup olive oil            3/4 cup dill pickle liquid

1/3 cup Ben Jack Larado’s Prairie Dill Gourmet Mustard

1 clove Ben Jack Larado’s Pickled Garlic

3 lbs. beef top round - 1 1/2 to 2 inches

salt & pepper

Combine olive oil, pickle liquid, Prairie Dill and pickled garlic in large, shallow dish. Add meat and turn until coated. Cover and marinate overnight, turning meat once. Remove meat to grill or broiler rack reserving marinade. Cook 6 inches from source of heat for about 15 minutes per side for medium doneness. Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling. Cut meat diagonally across grain into thin slices. Makes 8 servings.

 

ROJO'S RUCKUS

Gourmet Mustard

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The name itself is an invitation to excitement. This southwestern blend of chipotle and spice adds the “chili” flavor to hamburgers, hot dogs, even Mexican casseroles.

Mexican Grilled Steak

2 - 1 to 1 1/2 lb. beef flank steaks 2 limes, juiced (about 1/2 cup)

4 cloves garlic, crushed

1/3 cup fresh oregano leaves, chopped or 2 tbsp. dried oregano, crushed

2 tbsp. olive oil                                      2 tsp. salt

2 tbsp. Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard

Place beef steaks in a shallow glass or plastic dish. Mix remaining ingredients, pour over beef. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally. Cover and grill beef 4 to 5 inches from medium coals, turning once, until meat reaches desired doneness, about 7 minutes each side for medium. Cut beef across the grain at slanted angle into thin slices. Serve with tortillas and guacamole if desired. Serves 8.

Santa Fe Trail Roast

1/2 cup oil                                    5 lb. Chuck Roast

1 onion                                                  1 bottle of beer

Salt & pepper                                        Garlic salt

1 cup chopped green chilies                  3 tbsp. fat

1/4 cup Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard

In a deep skillet or Dutch oven, heat fat till hot, sear roast on both sides. Coat roast with Rojo’s Ruckus, add onions and chiles, turning roast to fully cover both sides. Pour beer around sides of roast. Sprinkle with salt, pepper and garlic salt; cover with tight lid. Place over low heat. Cook 1 1/2 to 2 hours. It will fall apart and is so good. Serves 8.

 

Tamale Pie

1 lb. ground beef                              1 onion, chopped

1 cup cream style corn                      2 cups pitted ripe olives

1 - 8 oz. can tomato sauce                 1 tbsp. chili powder

1 tbsp. garlic powder                         1/3 cup cornmeal

1 egg

2 tbsp. Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard

Brown ground beef and onions in a 10 inch skillet. Combine creamed corn, olives, tomato sauce and egg with milk. Add to beef mixture. Bring to a boil. Add seasonings and adjust to taste. Reduce heat. Add corn meal and simmer until mixture thickens. Cover and place in oven at 350 degrees or until set. Serves 6.

 

SMOKIN GUN

Gourmet Mustard

 smokingunsue

Ole Ben’s favorite. Freshly ground jalapenos ignite our special blend of spices for a jalapeno gourmet mustard that will fuel your imagination.  Gives a jolt to even the most everyday meal.

Ben's Baked Salmon

1/4 cup butter, melted                             1 1/2 tbsp honey 

1/4 cup dry bread crumbs                       1/4 cup finely chopped pecans

3 tbsp. Ben Jack Larado’s Smokin Gun Gourmet Mustard         

4 tsp chopped fresh parsley                    salt & pepper to taste

4 (4 oz) salmon fillets

Preheat oven to 400 degrees. In a small bowl stir together butter, Smokin Gun mustard and honey. In another bowl mix together bread crumbs, pecans and parsley. Brush each salmon fillet lightly with the honey mustard mixture and sprinkle the tops with bread crumb mixture. Bake 12-15 minutes. Season with salt & pepper

Black Bean Dip

2 cups black beans, cooked & drained        

16 oz. cream cheese                             1 onion, finely chopped  

1/2 green pepper, finely chopped 1/2 red pepper, finely chopped

4 cloves Ben Jack Larado’s Pickled Garlic, chopped

2 tbsp. Ben Jack Larado’s Smokin Gun Gourmet Mustard

2 tbsp. rum

1/8 tsp. cayenne pepper                          1/4 tsp. ground cumin

Drain beans, mash until smooth. Mix with cream cheese. Add remaining ingredients, beat until smooth and fluffy. Cover and refrigerate at least 2 hours. Return to room temp. 1/2 to 1 hour before serving.

 

Grilled Mustard & Pepper-Crusted Steaks

1/2 cup dry red wine                             1/2 cup lard, melted

2 Ben Jack Larado’s Pickled Garlic Cloves, minced

1/4 cup Ben Jack Larado’s Smokin Gun Gourmet Mustard

2 tbsp. Worcestershire sauce 2 shallots, minced

2 tbsp. coarse ground black peppercorns

1 tsp. dried thyme                           1/2 tsp. salt

hot red pepper sauce to taste  6 steaks, beef strip or ribeye

Combine wine, lard, shallots, garlic, and 2 tsp. of Smokin Gun Gourmet Mustard, Worcestershire sauce, 1/2 tsp. of the peppercorns, thyme and salt, mix well. Place in a baking dish and add steaks, turning several times so they are well coated. Cover and let marinate 4 hours, turning several times, again.

Prepare a medium hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on grill, mustard side down. Brush with remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once until cooked as desired. 8 to 12 minutes total for medium-rare. 

 

YELLOW JACK

Gourmet Mustard

yellowjacklee1web

You have never experienced the true flavor of your grilled hot dog or the mouth watering flavor of your favorite sausage, until you have spread your hot dog bun or sourdough roll with this rich and robust gourmet mustard.  A must on ham and cheese.

Cheeseburger Casserole

8 slices day old bread                1 cup grated cheddar cheese

1/2 lb. ground beef                    1 egg, beaten

1/4 cup chopped onion                3/4 cup milk

2 tbsp. chopped celery               1/2 tsp. salt

1 tbsp. Ben Jack Larado's Fire & Lace Gourmet Mustard

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

Heat oven to 350 degrees. Toast bread. Lightly butter both sides & cut diagonally. Mix ground beef, onion, celery, Yellow Jack and salt in frying pan. Cook over medium heat until meat is browned. Arrange toast, cheese, hamburger mixture in layers in greased 9 inch square pan, ending with cheese as a top layer. Mix egg, milk, Fire & Lace, salt & pepper. Pour over layers in pan. Sprinkle with paprika. Bake 30 to 35 minutes or until done.

Trail Hash

1/2 head cabbage shredded        1 tsp. sugar

3 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 cup water                 1/2 cup heavy cream

Steam 10 - 12 minutes in saucepan.

In skillet place:

1/4 cup olive oil          2 large grated potatoes

Cook 10 - 12 minutes.

Add 1 lb. thin sliced corned beef.

Mix well.

Make 8 pockets in hash, add 8 whole eggs, one in each pocket. Cover & steam until done. Place cabbage mixture on plate and add ham & eggs to complete.

Old Settler's Baked Beans

Brown 1 lb. ground beef, drain. Fry 1/2 lb. bacon, chopped. Pour bacon and bacon grease into the following:

1 medium onion, chopped                           1 can butter beans           

1 can kidney beans, drained                         1/3 cup brown sugar

1 can lima beans, drained                             1 can pork-n-beans

1/4 cup white sugar                                   1/4 cup bbq sauce

1/4 cup catsup                                           1 tsp. chili powder

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

2 tbsp. molasses

Bake at 350 degrees for 1 hour. May be frozen before or after baking.

Italian Red Rice

1 1/3 cups Minute  Rice

2 tbsp. chopped white onion                               1/2 tsp. salt

1 tsp. Worcestershire sauce                            Pepper to taste

1/4 cup sliced Ben Jack Larado's Hot Spanish Angels

1 tsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

3 tbsp. Ben Jack Larado's Italian Dippin Red Sauce

2 tbsp. butter                                                     1 1/3 cups water

Press two large squares of heavy duty aluminum foil into a deep mixing bowl. Put rice and onion in foil lined bowl. Mix remaining ingredients together and pour over rice and onions. Pull corners of foil together, fold and seal tightly to form pouch. Place on grill with medium heat coals. Cook 20 - 25 minutes. Open pouch and gently fluff with fork before serving.

Sausage Balls

1 lb. hot sausage                                 2 pkgs. biscuit mix (dry)

1 lb. sharp cheddar cheese (grated)

Mix all together. Roll in small balls. Freeze overnight and bake 15 minutes at 350 degrees. Bake all or part. Serve with a jar of Ben Jack Larado's Yellow Jack Gourmet Mustard. 

Poor Man's Steak

1 lb. ground beef    1 tsp. Worcestershire sauce

1/2 tsp. salt                     1/8 tsp. black pepper

4 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

4 thin slices bacon       1 tsp. dry parsley flakes

Combine ground beef, salt, pepper, Worcestershire sauce, Yellow Jack gourmet mustard  and parsley in bowl, mix well. Shape into 4 meat patties. Place 1 slice bacon around each pattie. Fasten with toothpick. Cook on grill or under broiler to the desired degree of doneness.

Crab Quiche

1 - 9 inch unbaked pie shell                 1 cup grated swiss cheese

1 - 7 1/2 oz. can crab                          2 green onions

3 beaten eggs                                     1 cup light cream

1/2 tsp. salt                                         1/2 tsp. lemon peel

Dash of mace                                     1/4 cup sliced almonds

Ben Jack Larado's Yellow Jack Gourmet Mustard

Spread bottom of shell with Yellow Jack gourmet mustard (lightly). Put cheese on bottom of shell. Sprinkle with green onions. Top with crab meat. Combine eggs, cream, salt, lemon peel, and mace. Pour over crab. Top with sliced almonds. Bake at 325 degrees for 45 minutes. Let stand 10 minutes before serving.

Saucy Calico Beans

1 - 15 oz. can kidney beans                            1-15 oz. can butter beans

1/2 lb. bacon, cut up                                       1 lb. ground beef

1 med. onion, chopped                                    1/2 cup brown sugar 

1-32 oz. can pork-n-beans                               1/2 cup catsup   

1 tsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

Drain kidney beans and butter beans; reserve liquid. Sauté bacon, ground beef and onion in skillet until browned. Combine beans with beef mixture. Arrange in greased 9 x 13 pan. Mix brown sugar, catsup and salt together. Pour over bacon mixture. Add part of the reserved liquid if mixture looks too dry. Bake in preheated 350 degree oven for 1 hour.

Ranch House Round Steak

3 lb. beef round steak                1/4 cup flour

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 1/2 tsp. salt                         1/8 tsp. pepper

1/2 cup water       1 tbsp. Worcestershire sauce

Round steak should be 1/2 inch thick and then cut into serving pieces.

Trim excess fat from meat; pound slightly. Combine flour, salt and pepper; coat meat with Yellow Jack gourmet mustard and then in flour mixture. Reserve remaining flour mixture. In skillet, brown meat on both sides in hot fat. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet.

Breakfast Hash

1 box seasoned croutons                        2 lbs. sausage (cooked & drained)

2 cups milk                                8 eggs, beaten

1 cup grated cheddar cheese

1 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 cup mushrooms

1 can  mushroom soup             4 green chilies, chopped

Layer in 4 qt. casseroles, croutons, sausage, cheese and mushrooms. Beat eggs and milk until frothy; add soup and Yellow Jack gourmet mustard. Pour mixture over layers. Store in refrigerator overnight or several hours before baking. Bake at 325 degrees for 1 hour. Serves 10 - 12

 

Dressings

 

BALSAMIC OIL OF GARLIC

balsamicoilsue

 An exciting new taste. The natural oil of the garlic is the only oil in this vinegar dressing, resulting in a fat-free, cholesterol-free balsamic vinegar. Use it over any fresh salad, over hot or cold pastas, raw or steamed vegetables. For a wonderful new flavor, try stir-frying vegetables in Oil of Garlic. As a marinade, Oil of Garlic turns your favorite meat, chicken, or seafood into something extremely flavorful. It makes a great bread or pretzel dip for a fat-free alternative to olive oil. Pour over your popcorn for an incredible new snack!

Black Bean Dip

2 cups black beans, cooked & drained        

16 oz. cream cheese                          1 onion, finely chopped  

1/2 green pepper, finely chopped   1/2 red pepper, finely chopped

4 cloves Ben Jack Larado’s Pickled Garlic, chopped

2 tbsp. Ben Jack Larado’s Smokin Gun Mustard

2 tbsp. rum

1/8 tsp. cayenne pepper                          1/4 tsp. ground cumin

Drain beans, mash until smooth. Mix with cream cheese. Add remaining ingredients, beat until smooth and fluffy. Cover and refrigerate at least 2 hours. Return to room temp. 1/2 to 1 hour before serving.

Twice Tended Pork Chops

4 large loin pork chops 3/4” thick

1 jar Ben Jack Larado’s Goldstone Garlic Mustard

Lightly coat both sides of pork chops with Goldstone. Cover tightly and marinate in refrigerator for one hour.

Combine the following ingredients in a saucepan and bring to a simmer.

1/2 cup salad oil             2 tbsp. butter

3/4 cup Ben Jack Larado’s Balsamic Oil of Garlic

4 tbsp. worcestershire sauce    2 tbsp. lemon juice

Place chops on grill with medium coals. Baste occasionally with sauce. Cook 15 minutes on each side.

Grilled Chile Wings

1 cup pineapple juice

2 tbsp. Ben Jack Larado’s Balsamic Oil of Garlic

2 tbsp. dark brown sugar                  4 garlic cloves, chopped

1/2 tsp. ground allspice                     24 chicken wings

2 tbsp. Ben  Jack Larado’s Blazin Chile Pepper Mustard

Salt and freshly ground pepper        Carrot sticks and celery sticks

Use side burner or preheat grill. Combine first six ingredients in small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for at least 2 hours. Grill over medium heat for 10 - 15 minutes or until cooked through. Serve with celery and carrot sticks.

Italian Fest Appetizer

1 bottle of Ben Jack Larado’s Oil of Garlic Dressing

Cheddar, Parmesan or Mozzarella cheese

Black Pepper   Italian Bread

Pour Oil of Garlic into small serving dish. Using a pepper mill, grate black pepper over Oil of Garlic. Grate your choice of cheese very finely, into another small serving dish. Serve with a good, heavy Italian bread. Dip alternately into Oil of Garlic and the cheese. Incredible!

Ben Jack Larado’s Famous Shrimp

2 lbs. fresh jumbo shrimp, peeled

5 oz. bottle Ben Jack Larado’s Oil of Garlic Dressing

Marinate shrimp for 45 minutes in the Oil of Garlic. On a medium heat smoker or grill, cook shrimp only 4 minutes on one side then 2 minutes on the other. Serve with Red Horse Cocktail Sauce, Breath-O-Fire Horseradish Dressing, White Lightnin’ and a platter of tropical fruits with crusty garlic bread.

Garlic Pasta Salad

1 - 8 oz. pkg. angel hair pasta    10 - 12 cherry tomatoes, halved

1/4 cup green olives

2 cloves Ben Jack Larado’s Pickled Garlic, chopped

1 med. zucchini, sliced                Crushed basil to taste

1/2 to 1 cup Ben Jack Larado’s Oil of Garlic Dressing

Cook pasta as directed on package, drain, rinse. Combine all ingredients, toss into pasta. Top with freshly grated Parmesan cheese if desired.

Ben's Grilled Salmon Marinade

A simple soy sauce, Ben Jack Larado’s Oil of Garlic, brown sugar marinade, with hints of lemon and garlic are the perfect salty-sweet complement to rich salmon fillets.

Fire & Ice Tomatoes

6 med. tomatoes, peeled & quartered

1/4 cup water                                        1 med. onion, sliced

1 tbsp. + 2 tsp. sugar                            1/2 tsp. salt

1 green pepper, cut into strips                 1/8 tsp. black pepper

1 cucumber, peeled & sliced             1/2 tsp. red pepper

1 1/2 tsp. celery salt                               1 1/2 tsp. mustard seed

3/4 cup Ben Jack Larado’s Oil of Garlic

Combine vegetables in large bowl and set aside. Combine remaining ingredients in saucepan. Bring to a boil and boil 1 minute. Cool and pour over vegetable mixture. Cover and chill 8 hours. Serve with slotted spoon.

Posh Salad

1/2 head cauliflower                                            1/2 large onion

1/2 cup sliced green olives

Head of lettuce                                                 Black pepper

1/2 cup Ben Jack Larado’s Oil of Garlic

1 cup Ben Jack Larado’s Pickled Asparagus, chopped

Roquefort cheese

Separate cauliflower and slice thin. Slice onion and separate into rings. Add them to cauliflower slices, sliced olives and chopped pickled asparagus. Marinate in the dressing overnight. Serve marinated mix over lettuce. Crumble roquefort cheese on top.

Slang Jang

1 can diced tomatoes with juice                             2 cans oysters

1/2 cup Ben Jack Larado’s Pickled Asparagus, chopped

3/4 cup chopped celery               1 bunch small green onions, chopped                   

2 tbsp. Ben Jack Larado’s Oil of Garlic

Mix all ingredients together, salt and pepper to taste. Chill and serve as cold soup or salad.

Marinated Mushrooms

1 lb. fresh mushrooms                                           1/3 cup olive oil

1/2 cup Ben Jack Larado’s Pickled Asparagus

1 cup Ben Jack Larado’s Oil of Garlic

2 cups sugar                            2 cups water    1 tsp. oregano leaves                                      3/4 tsp. salt

1/2 cup sliced carrots                                      1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 cup each red and green pepper strips

Slice mushrooms, bring mushrooms and Oil of Garlic to a boil. Reduce heat, simmer 2 minutes. Drain mushrooms, cool. Bring water to boil, add carrots and celery, boil, reduce heat, simmer 3 minutes. Drain and cool. Mix oil, oregano, salt, garlic powder and pepper. Stir in mushrooms and vegetables. Add Pickled Asparagus, mix well and chill.

Pepper Chicken

In Memory of  Norma Gould

4 lb. boneless, skinless chicken thighs

4 tbsp. salt                                            1 1/2 tsp. black pepper

1 1/2 tps. poultry seasoning                     

1 1/2 cups Ben Jack Larado’s Oil of Garlic

1 egg, well beaten                          3/4 cup oil

Mix salt, pepper, poultry seasoning, vinegar and egg in a non-metal container. Soak thighs in this mixture for 30 minutes. Remove thighs from mixture and add oil. Put chicken on grill, baste with mixture and turn often. Cook until done.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves                              2 jalapenos, chopped

1 1/2 tbsp.salt                            1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped  1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic  1/3 cup olive oil

2 cups Blazin Chile Pepper Mustard

Mix garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill  to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.

Sauteed Shell Steak with Vinegar Sauce

1 1/2 lbs. filet mignon                          2 tbsp. paprika

2 tbsp. butter                                         1 cup heavy cream

1/4 cup Ben Jack Larado’s Oil of Garlic

1 tsp. garlic powder                         3 tbsp. shallots, minced

Cut the tenderloin into 8 pieces. Blend garlic and paprika together and sprinkle on both sides of meat. Heat the butter in the iron skillet and when it is very hot, add the steaks in one layer. Cook about 2 minutes or until golden brown, then turn and brown on other side. Remove the steaks from skillet and keep warm. Pour off the fat from the skillet. Add the Oil of Garlic, stirring to dissolve the particles in skillet. Cook until vinegar has almost evaporated. Add the cream. Cook, stirring over high heat until reduced almost by half. Return the steaks to the skillet with the sauce. Add the shallots and heat briefly. Place steaks on hot platter and drizzle with sauce before serving. Serves 4.

 

BREATH O FIRE

Gourmet Dressing

breathofiresue

Turn your roast beef into a hunk of burning love with the taste of Ben Jack Larado’s palate pleasing horseradish dressing. Spread on your ham sandwich and use it on all your seafood dishes. Great with barbecue pork, beef or onion blossoms!

Tater Puffs

2 cups mashed potatoes                                    2 eggs, beaten separate

2 tbsp. butter                                         1/2 cup cream

salt and pepper

2 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

Combine and work all ingredients together. Form into the size of balls desired. Bake in oven till brown or fry in deep fat.

Southern Crab Cakes

3 cups flaked crab meat                                

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

1 1/2 tsp. salt                             2 tsp. snipped parsley

2 tsp. Ben Jack Larado’s Goldstone Garlic Mustard

1/2 tsp. pepper                          1 egg yolk

2 tsp. worcestershire sauce

Flour                                         1 egg, slightly beaten               Packaged bread crumbs             Butter

Combine crab meat, Breath-O-Fire, salt, pepper, parsley, Goldstone, egg yolk and worcestershire sauce, mix well. Shape this mixture into small cakes. Chill for several hours. Combine egg with 2 tbsp. water in bowl. Coat crab cakes with flour, dip into egg mixture and then coat with bread crumbs. Saute over high heat in butter in skillet until golden brown. Serve with Breath-O-Fire on the side.

Mustard Fried Pork Chops

4 pork loin chops sliced about 1 inch thick

seasoned salt                                         pepper to taste

2 tbsp. Ben Jack Larado’s Goldstone Garlic Mustard

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish

Fat for fryin’

Season steaks with salt and pepper. Combine Goldstone and Breath-O-Fire. Smear this mixture on each side of the chops so that they are fully coated on both sides. Pan fry in hot oil till browned. Probe chop with a fork and as soon as the juices run clear, chops are done.

 

Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/2 hours or until meat is tender. In a large platter, lay meat and drizzle with gravy before serving. Serves 8.

 

 

ITALIAN STALLION

Gourmet Dressing

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An incredibly rich and smooth Italian gourmet dressing. Adds zest to fresh salads, enhances beef, ham, chicken, seafood and cold cuts. Great on a baked potato or in potato salad. A delightful dip for your favorite relish plate.

Trail Boss Treat

1 can  biscuits                             1/2 cup of your favorite cheese, diced

2 tbsp. Ben Jack Larado’s Italian Stallion Gourmet Dressing

1/4 cup chicken, cooked and diced

1 tbsp. melted butter                            1/4 cup diced celery

Flatten each biscuit into a thin oval, put half of them on a greased cookie sheet or shallow cake pan. Mix everything except the melted butter and spoon over the biscuits. Place remaining biscuits on top and bake in preheated oven at 425 degrees for 15 minutes.

If you ain’t in a good mood when you cook these, you will be when you eat ‘em!

Veggie Wedgies

2 packages crescent rolls                 1/2 tsp. onion powder

1/2 cup sour cream                          

2 - 3 oz. packages cream cheese

3/4 cup Ben Jack Larado’s Italian Stallion Gourmet Dressing

1-10 oz. package cheddar cheese, grated

Bake crescent rolls. Mix together cream cheese, sour cream, onion powder and Italian Stallion gourmet dressing. Spread on crescent rolls and press grated cheese onto spread.

Sprinkle the following on top and chill.

3/4 cup chopped broccoli             3/4 cup chopped tomatoes

3/4 cup chopped cauliflower                    3/4 cut grated carrots

3/4 cup chopped green peppers

 

RED HORSE

Cocktail Sauce

redhorsesue3

Our zesty cocktail sauce adds the full bodied flavor of fresh horseradish to the tang of tomato rich sauce to awaken all your seafood dishes. Pour a jar over a bar of cream cheese, add cocktail shrimp and serve with crackers for a delicious hors d’oeuvre. Try topping your next meatloaf with this one!

Salmon Patties with White Beans

1 can Red Sockeye Salmon, drained

1 can small white beans, drained

1 egg, slightly beaten                                      1/4 cup flour                 3/4 tsp. baking powder                                       canola oil

1/4 cup finely chopped green onions

1/4 tsp. salt                                                       lemon wedges

1 jar Ben Jack Larado’s Red Horse Cocktail Sauce

In medium-size bowl, combine salmon, beans, onions and egg. In small bowl, blend flour, baking powder and salt. Add dry ingredients to salmon mixture, blend well. Heat oil in skillet and form salmon mixture into patties.  Fry over medium heat 5 minutes on each side. Drain on paper towels. Serve hot, topped with Red Horse Cocktail Sauce. Garnish with lemon wedges.

Oyster Pie

Pastry for 2 crust pie                                    2 tbsp. flour

1 1/2 qt. medium oysters                         1/4 cup butter

salt to taste                                          

2 tbsp. Ben Jack Larado’s Red Horse Cocktail Sauce

Line pie plate with half the pastry. Drain oysters, reserving 1/4 cup liquid. Turn oysters into pie pastry, sprinkle with salt and flour. Dot with butter. Combine reserved oyster liquid with Red Horse Cocktail Sauce, pour over oysters. Top pie with remaining pastry, flute edges to seal. Cut slits in top crust for steam vents. Bake at 450 degrees for 30 minutes.

 

WHITE LIGHTNIN'

Gourmet Dressing

whitelightninsue

A delightfully spanking hot, incredibly rich and smooth jalapeno gourmet dressing with a touch of Ben Jack Larado's famous Pickled Asparagus. Dip your cheddar peppers or light up your grilled cheese or chicken sandwich with this one. Livens up an egg sandwich and is great on turkey or ham. Fantastic on onion blossoms or as a topping for burritos or enchiladas.

Zesty Cucumber Sour Cream Salad

3 cucumbers, sliced thin                                  1 tbsp. chopped parsley

1 sweet onion, sliced thin                      1 tbsp. paprika

1 jar Ben Jack Larado's White Lightnin' Jalapeno Gourmet Dressing

1/8 tsp. ground coriander                      salt & pepper to taste

2 cups sour cream                           1/8 tsp. ground cumin

1/4 - 1/2 cup milk                              2 tbsp. white vinegar

Mix all ingredients in bowl, adding only enough milk as necessary, making sure the mixture will not become too soupy or runny. Refrigerate for at least one hour before serving. A great side dish with fish or steak and corn on the cob.

Tangy Tuna Salad Delight

2 cans tuna fish                         2 hard boiled eggs, chopped

1 - 8 oz. can small sweet peas    2  large dill pickles, chopped

1 jar Ben Jack Larado's White Lightnin' Jalapeno Gourmet Dressing

2 medium onions, chopped fine                   3/4 cup mayonnaise

3 stalks celery, chopped fine

Mix all ingredients well and serve in tomatoes cut into cups or on lettuce leaves or as sandwiches with your favorite bread.

Creamy Egg Salad

6 hardboiled eggs, chopped               1/8 cup sugar

1 small, sweet onion, finely chopped

2 large dill pickles, finely chopped or pickled relish

2 medium stalks celery, diced

1/4 cup Ben Jack Larado's White Lightnin' Gourmet Dressing

1/4 cup Ben Jack Larado's Desert Flower Gourmet Mustard

1/4 cup  mayonnaise                               2 tbsp. white vinegar

1/2 tbsp. garlic powder                         1/2 tbsp. salt

1/4 tsp. dry mustard                                    1/4 tsp. black pepper

1/4 tsp. paprika                                      2 tbsp. olive oil

Beat all ingredients, except eggs, until clear and thick. Blend in eggs and mix well. Scoop with an ice cream scoop on spinach leaves and garnish with cooked strips of boneless chicken breast or serve on your favorite bread as a sandwich. You can enhance your sandwich with fried bacon slices and lettuce leaves.

Lisa's Artichoke Dip

By Lisa Kay Henry Boone, great, great, great granddaughter

of Effrem Eligia Henry.

1 cup mayonnaise                   1 cup fresh grated parmesan

1/2 cup Ben Jack Larado's White Lightnin' Gourmet Dressing

2 cans chopped artichokes (not marinated)

1 large can green chiles

Mix ingredients and bake at 350 degrees for 20 minutes. Serve with hard rolls or Italian bread.

 Crab Delight

1 pkg. unflavored gelatin               1/2 cup mayonnaise

3 tbsp. cold water                            1 cup chopped celery

1 can cream of mushroom soup             6 oz. cream cheese

1/2 lb. crab meat (fresh)                              2 chopped gr. onions

1/4 cup Ben Jack Larado's White Lightnin' Gourmet Dressing

Soften the gelatin in cold water. Warm the soup to simmering, add the softened gelatin and cream cheese. Stir over medium heat until dissolved, about 3 minutes. Remove from heat and mayonnaise, White Lightnin', celery, crab meat and onion. Rinse a 4 cup mold with cold water. Pour the mixture into the mold and refrigerate overnight. Unmold on a cold serving platter and garnish with parsley. Serve with crackers.

Jalapeno Macaroni Salad

2 pkgs. small shell macaroni

1/2 tbsp. garlic salt                               2 tbsp. celery seed

2 small jars sliced pimentos              Juice of 1/2 lemon

2 jars Ben Jack Larado's White Lightnin' Gourmet Dressing

10 green onions, chopped                        8 stalks celery, chopped

Cook macaroni, rinse and drain. While hot add garlic salt  and celery seed, lemon juice and White Lightnin'. Add remaining ingredients and refrigerate overnight

 

Specialties

 

BLOODY MARY MIX

Take a bottle of Ben Jack Larado's Bloody Mary Drink Mix.  In a 10 oz. glass, pour 1 or 2 shots of your favorite vodka or gin. Add 5 oz. of Ben Jack Larado’s Bloody Mary Drink Mix. Notice the crisp and delicious pickled asparagus spear as it slips neatly into your drink. Add ice cubes and swizzle. Sit back, kick back and enjoy the ultimate gourmet Bloody Mary drink in the world. 

For a great “Red Beer,” pour 5 oz. Ben Jack Larado's Bloody Mary Drink Mix into an ice cold beer mug, top it off with your favorite cold beer and swizzle. Use Ben’s Bloody Mary Drink Mix in your chili, soups, stews, over cabbage rolls, or in a sauce. It’s a marvelously refreshing drink served straight from the bottle, hot or cold. And always use Ben’s Bloody Mary Drink Mix when making Chuckwagon Chili.  

 

 

Drink Recipes

Classic Bloody Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz Vodka

Ice Cubes

Pickled Asparagus Swizzle Stick

 

Ben’s Party Punch

3 - 750 ml bottles Ben Jack Larado’s Bloody Mary Drink Mix

1 quart of your favorite vodka               1 lime, thinly sliced

In large container, combine the Bloody Mary Mix and vodka. Pour over a block of ice placed in a punch bowl. Slice each spear of pickled asparagus into 3/4 inch pieces. Garnish punch with pickled asparagus pieces and lime slices. Serve with a spear of Pickled Asparagus.

 

 Banderas

1 shot Ben Jack Larado's Bloody Mary Drink Mix
1 shot white Tequila
1 shot Lime juice
 

1. Align the shot glasses in the following order: Bloody Mary (red), Tequila (white) and Lime (green), resembling the Mexican Flag.


2. Quickly gulp one after another: Bloody Mary, Tequila and finally finish with the Lemon.

 

Bloody Maire

2 oz  Irish Whisky

5 oz Ben Jack Larado's Bloody Mary Drink Mix

Ice cubes

Pickled Asparagus swizzle stick

 

Clamato Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz Vodka

3 oz Clam Juice

Pickled Asparagus Swizzle Stick

 

Bloody Maria

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz Tequila

Ice cubes

Pickled Asparagus Swizzle Stick

 

Citron Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz lemon flavored vodka

Ice cubes

Pickled Asparagus swizzle stick

 

London Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz gin

Ice cubes

Pickled Asparagus swizzle stick

 

Caribbean Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz white or light rum

Ice cubes

Pickles Asparagus swizzle stick

 

Bloody Buccaneer

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz spiced rum

Ice cubes

Pickled Asparagus swizzle stick

 

Calcutta Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz vodka

1/2 tsp curry powder

pinch ground coriander 

 

Bloody Claymore

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz blended Scotch Whisky (not single malt)

Ice cubes

Pickled Asparagus Swizzle stick

 

Bluegrass Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz Tennessee whisky

Ice cubes

Pickled Asparagus swizzle stick

 

Far East Mary

5 oz Ben Jack Larado's Bloody Mary Drink Mix

2 oz sake

Ice cubes

Pickled Asparagus swizzle stick

 

Bloody Sangria

(Makes a great tequila chaser)

1 cup Ben Jack Larado's Bloody Mary Drink Mix

1 cup orange juice

1/2 cup lime juice

1 tbs grenadine syrup

dash of chili powder

Ice cubes

 

 

 

Cooking Recipes

Swiss Steak

Sprinkle 1 1/2 lb. round steak with salt and pepper. Dredge both sides with flour and pound well with a mallet or potato masher. Keep pounding and sprinkle with flour until steak will not absorb any more. Melt a couple of tbsp. drippings in heavy frying pan and when hot, add steak and brown on both sides. Add 2 or 3 sliced onions, one green pepper, chopped, and cover with Ben Jack Larado’s Bloody Mary Drink Mix. Cover tightly and simmer 1 1/2 hours. Add more Bloody Mary Mix if liquid is needed. This can be cooked in the oven at 350 degrees as well. Serve with mashed potatoes or rice.

 

Ben Jack Larado’s

Beef Jerky

8 lbs. lean rump roast, sliced 1/8 inch thick by your local butcher

1 - 750 ml bottle of Ben Jack Larado’s Bloody Mary Drink Mix

1 tbsp. pure garlic powder            1 tbsp. coarse ground black pepper

1 tbsp. soy sauce (no M.S.G.)      3 tbsp. Worcestershire 

2 tbsp. liquid smoke

The dehydrator should be set at 145 degrees and needs to have a circulation fan.

Pour Bloody Mary Mix into an extra large glass or crock bowl. Add garlic powder, black pepper, soy sauce, liquid smoke and Worcestershire sauce. Stir lightly, then place the bowl in microwave oven for 3 1/2 minutes on high. Remove and stir until all the garlic powder is blended.

The most important part of the recipe.

Place each slice of beef flat and straight into the Bloody Mary Mix Mixture, immersing it completely. Keeping the slices flat will make loading the dehydrator much easier. Cover the bowl and place in refrigerator to marinate overnight or about 8 hours.

To dehydrate the beef

Lay each piece flat on the drying shelves. Do not let the slices of meat touch. After loading each shelf, generously sprinkle with coarse ground black pepper. Drying time should be between 5 and 6 hours.

 

Rosy Pork Chops

4 medium pork chops                                       

750 ml bottle Ben Jack Larado’s Bloody Mary Drink Mix

Oil for browning  

Brown pork chops on both side in small amount of oil. Cover with Bloody Mary Mix. Simmer 30 - 45 minutes or until done. (Don’t forget to eat the pickled asparagus while meat is simmering.) Serve with mashed potatoes or rice. Use pan drippings for gravy. Can be thickened with 1 tbsp. cornstarch if desired.

 

Spicy Hot Wings

10 whole chicken wings            

1/2 cup butter

3 - 5 tbsp. Ben Jack Larado’s Bloody Mary Drink Mix

3/4 tsp. garlic salt                         

1/4 tsp. paprika

Cut wings and discard wing tips. Place wings in greased 15x10x1” pan. Combine butter, Bloody Mary Mix, garlic salt and paprika. Pour over wings. Bake at 375 degrees 30 minutes. Turn wings over, bake 20 - 25 minutes more or until juices run clear.

 

Tomato Aspic

4 oz. water

2 - 5.5 oz. bottles Ben Jack Larado’s Bloody Mary Drink Mix

1 pkg. lemon "Jello"

Mix water and enough Bloody Mary Mix to measure one cup. Bring to a boil. Mix boiling liquid with "Jello", stirring well. Add remaining Bloody Mary Mix and blend. Pour into four 1/2 cup molds. Chill until firm. Un mold on a lettuce leaf. Serve with a dollop of mayonnaise and a piece of pickled asparagus spear.

Okie Gazpacho

1 cucumber, peeled, halved & seeded         

1 zucchini                                       

2 carrots, peeled

2 stalks celery                          

1/2 lb. Roma tomatoes

1 sweet onion, peeled        

1 ea., red and green pepper

1 - 750 ml bottle Ben Jack Larado’s Bloody Mary Mix

croutons or French bread cubes for garnish.  

 

Chop vegetables into 1 1/2 inch chunks. In the food processor, chop each into small rough dice. In large bowl, pour Bloody Mary Mix. Add vegetable mixture. Cover and chill for several hours before serving. Serve with croutons or bread cubes. Serves 12. This chilled soup will take the place of salad and is easy to make for large gatherings. If you want the soup thinner, add canned chicken broth.

Something Special Stew

2 lbs beef cubes                            1/2 cup apple jelly

2 tbsp olive oil                  8 carrots cut in 1 inch pieces

1 cup water                                  8 small onions

3 bottles Ben Jack Larado's Bloody Mary Mix

2 tbs Ben Jack Larado's Hickory Canyon Gourmet Mustard

Hot cooked noodles (your preference)

 

Brown meat in oil.  Add water, Bloody Mary Mix, jelly, and Hickory Canyon.  Cover and simmer for one hour.  Add vegetables and cook another 30 minutes or until meat and vegetables are tender.  Thicken sauce if desired.  Serve over hot noodles.

 

Bloody Mary Chicken Breast

Four boneless, skinless chicken breasts
One 750ml bottle Ben Jack Larado's Bloody Mary Drink Mix

Place chicken in crock pot. Pour Bloody Mary mix over chicken.  Cover; cook on low for 8 hours.

Note: Thicken sauce by adding 2 Tbsp. cornstarch dissolved in
1/4 cup water to crock pot 20 minutes before serving.

 

Oven Fried Bloody Mary Chicken

2 broiler-fryers, cut up
2 cups Ben Jack Larado's Bloody Mary Drink Mix
1 (8 ounce) package corn tortilla chips, finely crushed
1 teaspoon dried whole oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
No-stick cooking spray

Combine chicken and Bloody Mary mix in a large bowl; cover and refrigerate 12 hours or overnight.

Combine tortilla chips, oregano, cumin, chili powder, paprika, salt and garlic powder; mix well. Drain chicken; dredge in tortilla chip mixture. Arrange chicken pieces in 15 x 10 x 1-inch jellyroll pans that have been sprayed with cooking spray. Bake at 350 degrees F for 50 to 60 minutes or until done.

Yields 8 to 10 servings.

 

Shrimp Cocktail

6 large cooked, peeled shrimp (cut each into 4 portions)
2 cups Ben Jack Larado's  Bloody Mary Drink Mix
1/4 cup sliced black olives
2 green onions, thinly sliced include some of the green
1 tbsp. of fresh lemon or lime juice
1 tbsp. of fresh chopped cilantro

Mix all ingredients together, chill and serve.

 

Ben Jack's Mighty Meatloaf

 

1 1/2 lb. ground beef   1/2 lb. ground venison
2 eggs   1 cup fine bread crumbs
1/2 cup finely chopped onions
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery

1 tsp. black pepper   2 tsp. minced garlic
1 1/2 cup Ben Jack Larado's Bloody Mary Mix
butter as needed

 

In a bowl, mix the ingredients (keep aside 1/2 cup of the Bloody Mary mix). Shape the loaf approximately 2 inches high, 4 inches wide and 12 inches long. Place in a butter-lined 13" x 9" baking pan. Pour in remaining Bloody Mary mix. Bake covered at 350° for 25 minutes. Baste with juices, top with Red Horse cocktail sauce and raise temperature to 400°. Continue cooking, uncovered until crispy on top, approximately 25-30 minutes.

 

PICKLED ASPARAGUS

originalasparagussue1

A tender, crisp asparagus spear pickled  in our own special flavored brine. Original or Hot & Spicy. Our pickled asparagus is "hot packed" not "blanched" or "boiled" so you can be sure you will get the crispiest pickled asparagus spears available.  

Use in fresh lettuce salads, pasta salads or as an elegant hors d’oeuvre. Don’t forget to use it as a swizzle stick for all your favorite drinks.

Don't know what to do with pickled asparagus?  Why you can start by eating it right out of the jar.  If you want get more creative with your pickled asparagus try the recipes below.  They will get you started on your journey of the joys of pickled asparagus.

 

Oriental Salad

1/2 head green cabbage, shredded         1/2 head red cabbage, shredded

1/2 cup green onions, chopped               1 can water chestnuts, drained

6 spears, Ben Jack Larado’s Pickled Asparagus, chopped

3 cloves, Ben Jack Larado’s Pickled Garlic, finely chopped

1 can mushroom stems and pieces

1/2 cup canola oil                                 1/2 tsp. black pepper

1/4 tsp. dried parsley                          1/2 tsp. garlic powder  

1/2 cup red wine vinegar                      1 tsp. celery seed

1 tsp. fresh ginger, grated                     1 tsp. salt      

1 tsp. crushed red pepper                    1/2 tsp. cilantro

After cabbage has been finely shredded, making sure the core is removed, add onions and water chestnuts. Sprinkle with salt, cover with water and let soak for at least one hour. Rinse well and squeeze off excess moisture, patting with a paper towel. In a small bowl, mix together sugar and vinegar. Set aside. In a small skillet, saute pickled asparagus spears, mushrooms which have been chopped into smaller bits, and garlic, along with remaining ingredients until lightly browned. Add sugar and vinegar mixture to this and blend well. Pour over cabbage and toss lightly.

Pickled Asparagus Pinwheels

6 slices ham

6 Ben Jack Larado’s Pickled Asparagus Spears

Cream Cheese, softened

Spread ham with cream cheese. Place pickled asparagus spear on ham and roll up tightly. Cut into thirds. Place a toothpick in each third. Serve as part of your relish tray.

Wagon Wheel  Asparagus Quiche

 

1 cup diced cooked ham                              3 eggs

1 jar Ben Jack Larado’s Pickled Asparagus

1 cup half and half                               Sprinkling of pepper

1 cup swiss cheese, shredded                       Parsley for garnish

1 prepared pie shell

Sprinkle ham evenly in shell. Arrange pickled asparagus spears, spoke-fashion, over ham. Sprinkle with cheese. Beat eggs, milk, salt and pepper until mixed, but not frothy, and carefully pour over ham, pickled asparagus and cheese. Bake in 425 degree oven for 12 - 15 minutes till crust begins to brown, then reduce heat to 350 degrees and bake another 35 minutes until filling is set and crust is brown. Serve with fresh fruit.

Kraut Salad

1 can kraut, drained well                  1 cup white vinegar

2 tbsp. green pepper, chopped                        1 cup sugar

1 tbsp. minced onion                            2 tbsp chopped celery

2 tbsp. pimento, chopped                                   

1/2 cup Ben Jack Larado’s Pickled Asparagus, chopped

Boil sugar and vinegar together until sugar melts. Pour over drained kraut while hot. Let cook completely. Add the pickled asparagus  and the remaining ingredients and let stand covered overnight in the refrigerator.

Posh Salad

1/2 head cauliflower                                            1/2 large onion

1/2 cup sliced green olives

Head of lettuce                                                 Black pepper

1/2 cup Ben Jack Larado’s Oil of Garlic

1 cup Ben Jack Larado’s Pickled Asparagus, chopped

Roquefort cheese

Separate cauliflower and slice thin. Slice onion and separate into rings. Add them to cauliflower slices, sliced olives and chopped pickled asparagus. Marinate in the dressing overnight. Serve marinated mix over lettuce. Crumble roquefort cheese on top.

 

Slang Jang

1 can diced tomatoes with juice                             2 cans oysters

1/2 cup Ben Jack Larado’s Pickled Asparagus, chopped

3/4 cup chopped celery                                      

2 tbsp. Ben Jack Larado’s Oil of Garlic

1 bunch small green onions, chopped           

Mix all ingredients together with the pickled asparagus, salt and pepper to taste. Chill and serve as cold soup or salad.

Marinated Mushrooms

1 lb. fresh mushrooms                                           1/3 cup olive oil

1/2 cup Ben Jack Larado’s Pickled Asparagus

1 cup Ben Jack Larado’s Oil of Garlic

2 cups sugar                                                   2 cups water  

1 tsp. oregano leaves                                      3/4 tsp. salt

1/2 cup sliced carrots                                      1/4 tsp. pepper

1/4 tsp. garlic powder               1/2 cup each red and green pepper strips

Slice mushrooms, bring mushrooms and Oil of Garlic to a boil. Reduce heat, simmer 2 minutes. Drain mushrooms, cool. Bring water to boil, add carrots and celery, boil, reduce heat, simmer 3 minutes. Drain and cool. Mix oil, oregano, salt, garlic powder and pepper. Stir in mushrooms and vegetables. Add Pickled Asparagus, mix well and chill. 

 

PICKLED GARLIC

originalgarlicsue1

Our Pickled Garlic Cloves are hand-shucked from #1 elephant garlic plants and is aged for 9 months in our special brine.  This pulls out the harsh smell associated with garlic and leaves a delectable tasted.

 Both the “Original” and the “Hot” flavors offer the gourmet a taste bud tweaking surprise! Use in pasta salads, fresh lettuce salads, soups and stews or just straight from the jar on your relish plate for a refreshing surprise.

Garlic Pasta Salad

1 - 8 oz. pkg. angel hair pasta

10 - 12 cherry tomatoes, halved

1/4 cup green olives,  sliced

2 cloves Ben Jack Larado’s Pickled Garlic, chopped

1 med. zucchini, sliced

Crushed basil to taste

1/2 to 1 cup Ben Jack Larado’s Oil of Garlic Dressing

Cook pasta as directed on package, drain, rinse. Combine all ingredients, toss into pasta. Top with freshly grated Parmesan cheese if desired.

Oriental Salad

1/2 head green cabbage, shredded          1/2 head red cabbage, shredded

1/2 cup green onions, chopped                1 can water chestnuts, drained

6 spears, Ben Jack Larado’s Pickled Asparagus, chopped

3 cloves, Ben Jack Larado’s Pickled Garlic, finely chopped

1 can mushroom stems and pieces

1/2 cup canola oil                                 1/2 tsp. black pepper

1/4 tsp. dried parsley                          1/2 tsp. garlic powder

1/2 cup red wine vinegar                         1 tsp. celery seed

1 tsp. fresh ginger, grated                1 tsp. salt      

1 tsp. crushed red pepper                    1/2 tsp. cilantro

After cabbage has been finely shredded, making sure the core is removed, add onions and water chestnuts. Sprinkle with salt, cover with water and let soak for at least one hour. Rinse well and squeeze off excess moisture, patting with a paper towel. In a small bowl, mix together sugar and vinegar. Set aside. In a small skillet, saute asparagus spears, mushrooms which have been chopped into smaller bits, and pickled garlic, along with remaining ingredients until lightly browned. Add sugar and vinegar mixture to this and blend well. Pour over cabbage and toss lightly.

Grilled Onions

Peel desired amount of large silverskin onions and put them in a buttered foil baking pan. Slice a few Ben Jack Larado’s Pickled Garlic Cloves and add to onions. Sprinkle with salt, pepper and dot with butter. Cover tightly with foil and set on side of barbecue grill until done (approximately 45 minutes.) They can also be cooked in the oven. Serve with Ben Jack Larado’s Breath-O-Fire Horseradish Dressing.

Cowbunny Salad

2 tomatoes (diced)                          1 bit chives

1 bunch green onions (diced)                Celery salt to taste

1 bottle Pace Picante Sauce               Garlic salt to taste

1 can diced green chilies                              Black pepper to taste

1/4 cup Ben Jack Larado’s Pickled Garlic (sliced)

Mix all together and allow to marinate overnight at least. The longer it marinates, the better it is.

Cowboy Caviar

3 cans blackeyed peas with jalapenos               1 onion, chopped

1 green  pepper, chopped                                   

2 cloves Ben Jack Larado’s Pickled Garlic, chopped

1 bottle Italian dressing                       

1 can rotel tomatoes                                              

1 bunch gr. onions, sliced

1/4 cup Ben Jack Larado’s Oil of Garlic

Drain blackeyed peas, mix remaining ingredients. Cover with a bottle of Italian Dressing. Let marinate overnight.

Asparagus Vinaigrette

24 spears asparagus, steamed & drained

1 med. sweet onion, chopped fine

1/2 cup snipped parsley                          salt & pepper

Layer asparagus in glass dish with chopped onion. Sprinkle with parsley and salt & pepper. Drizzle clear French dressing over top. Chill 12 hours or overnight before serving.

Clear French Dressing

1 cup vegetable or olive oil                     1/2 cup vinegar

2 tbsp. sugar                                         2 tsp. salt

1/2 tsp. celery seed                             1/2 tsp. dry mustard

1/4 tsp. onion, grated                                      

1 clove Ben Jack Larado’s Pickled Garlic, finely chopped

Mix ingredients thoroughly.

Grilled Mustard & Pepper-Crusted Steaks

1/2 cup dry red wine                             1/2 cup lard, melted

2 Ben Jack Larado’s Pickled Garlic Cloves, minced

1/4 cup Ben Jack Larado’s Smokin Gun Mustard

2 tbsp. worcestershire sauce                                      2 shallots, minced

2 tbsp. coarse ground black peppercorns                    1 tsp. dried thyme  

1/2 tsp. salt                                               hot red pepper sauce to taste

6 steaks, beef strip or ribeye

Combine wine, lard, shallots, garlic, and 2 tsp. of Smokin Gun, worcestershire sauce, 1/2 tsp. of the peppercorns, thyme and salt, mix well. Place in a baking dish and add steaks, turning several times so they are well coated. Cover and let marinate 4 hours, turning several times, again.

Prepare a medium hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on grill, mustard side down. Brush with remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once until cooked as desired. 8 to 12 minutes total for medium-rare.

Grilled Dill Steak

3/4 cup olive oil                                     3/4 cup dill pickle liquid

1/3 cup Ben Jack Larado’s Prairie Dill Mustard

1 clove Ben Jack Larado’s Pickled Garlic

3 lbs. beef top round - 1 1/2 to 2 inches       salt & pepper

Combine olive oil, pickle liquid, Prairie Dill and pickled garlic in large, shallow dish. Add meat and turn until coated. Cover and marinate overnight, turning meat once. Remove meat to grill or broiler rack reserving marinade. Cook 6 inches from source of heat for about 15 minutes per side for medium doneness. Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling. Cut meat diagonally across grain into thin slices. Makes 8 servings.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves                              2 jalapenos, chopped

1 1/2 tbsp.salt                            1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped           1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic

1/3 cup olive oil  

Mix pickled garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill  to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.

Red Flannel Hash

1/2 lb. beets, trimmed                                    2 potatoes, peeled

3 cups cubed, cooked, corn beef           1 green pepper, chopped 

2 carrots, peeled and chopped                  1 onion, finely chopped

1 clove Ben Jack Larado’s Pickled Garlic, minced

1 tsp. worcestershire sauce                2 1/2 tbsp. butter  

3 tbsp. fresh parsely, chopped

1 tsp. hot pepper sauce                             salt & pepper to taste

1/4 cup Ben Jack Larado’s Bloody Mary Mix

6 poached eggs

Place beets in saucepan, cover with cold water and slowly heat to boiling. Reduce heat and simmer until barely tender, about 35 minutes. Drain under cold water. Remove skins, cube and place in large bowl. Cook potatoes in boiling, salted water for  10 minutes. Drain. Cool slightly, cube and add to the beets. Add corned beef, carrots, green pepper, onions, pickled garlic and parsley. Mix well. Melt butter in 10” skillet and cook,  uncovered for 6 minutes. Stir in worcestershire sauce, hot pepper sauce, Bloody Mary Mix, salt and pepper to taste. Cook without stirring 30  minutes. Preheat oven to 350 degrees. Using 2 large spatulas, flip mixture over and place skillet in oven. Bake until the potatoes are brown and tender, about 30 minutes. Top with poached eggs. Serves 4 to 6.

 

 
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