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

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.

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

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

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

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

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

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

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.

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.

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

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.

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.

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

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

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. 

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

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

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.

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

 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

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

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

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

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

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

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.

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

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

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

 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

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

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.  

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

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. 

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)

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.