Just Simply Great Products!

Our friends at Just Simply Good Stuff sent us a box of sample to check out and we have been dragging our feet or tongues, getting to the taste tests. So recently we went on a total taste test rampage and dove head first into this box of savory spice blends.

Robin Carter’s seasonings are all created from scratch using her own recipes. They grind and mix individual chilies, herbs, and spices to create unique dry rubs and blends, and salt is only used to enhance the blends not weigh them down. Their spice blends are all natural, contain no MSG, and are simply delicious.

As it turns out Just Simply Good Stuff is more like Really Great Stuff! It has taken us quite some time to get through all the items that we received because they are so versatile we kept finding new uses for them. A favorite of our; the Lemon Lime Salt is fantastic on Beer Can Chicken. The Wild Game Rub elevated my Grilled Tri-Tip to new heights, and the Smoky Jalapeno Rub was extraordinary as a pre-seasoning for hot wings. We also used the Lemon Lime salt to make some remarkable Tequila Lime Prawns!

For those of you whom have been to the Just Simply Good Stuff website you know there is a library of recipes and serving suggestions that show you great ways to use these wonderful products. We went through and recreated a few of these to get a feel for how Robin intended the spice blends to be used. We were very pleased with the results! Here are the recipes that we used:

Smoky Jalapeno Corn on the Cob

Butter corn, sprinkle with Smoky Jalapeno Rub & Smoky Mesquite salt. Wrap in foil, grill or bake. This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go! (No need to pass around all of the butter and salt & pepper… it's already done!)

Grilled Zucchini

Slice zucchini lengthwise, layer 3 - 4 sheets of paper towels, lay slices on and sprinkle with kosher or sea salt, let set for about 20 minutes to draw out some moisture, rinse lightly and pat dry, brush both sides lightly with olive oil. Sprinkle on Mediterranean Medley and Lemon/Lime salt lightly on one side; grill (2-3 min) until you get golden brown grill marks, flip & repeat. Remove, sprinkle with parmesan cheese. Serve immediately while hot.

Holiday Prime Rib Roast

Prime Rib Rub

1 Prime Rib Roast 7-8 lbs (or about 4-5 ribs)

Directions

Ask the butcher for the small end of the Prime. Season generously on all sides with our Prime Rib Rub, Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes. Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound. Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium. Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.

You can see how simple it is to get great results with Just Simply Good Stuff products. Try some of these unique and delicious blends and soon you will have your own favorite way to prepare Simply Great Food!

S'mores; Not Just For Camping Anymore!

My good friend and fellow chef Ken Alary of Russian River Fine Foods has really outdone himself this time. It’s not that this is a revelation of culinary ingenuity; rules were not rewritten, and the cooking world has not been turned upside-down. But you have to admit this is an awesome idea that no one, until now, has put together.

Everything awesome about the smore; or “s’more” is translated to this quick and simple, easy to use package called the "your s'more". No mess, no fuss and it is every bit as good as the original version.

What you get is a graham cracker crust, filled with a layer of semi-sweet chocolate, and topped with a generous dollop of creamy marshmallow. This is wrapped in a single serving cello pack and is ready to be ripped opened and popped into the oven or even toaster oven for about three minute. Every bite of this nostalgic treat reminds me of days spent camping with the family or at the fire pit in the backyard on a warm summer evening; the warm graham cracker, the molten semi-sweet chocolate, and the perfectly toasted, gooey marshmallow topping. Now you can enjoy this iconic treat anytime, rain or shine.

What you won’t get with this version is the black charred flaming ball of molten lava that falls off your stick into your lap as you try to blow it out. You might also miss the way the graham cracker breaks and the chocolate spurt out of the side and down the front of your shirt. I especially felt a void when I thought about the sticky globs of ant summoning goo that was left all over the table, yard, and grill, and how I won’t need to clean up that mess tonight!

Everyone loves s’mores, especially kids. This tasty treat definitely makes it to my highly recommended list. Try one for yourself; you’ll be hooked!

Holiday Recipe: Brined & Smoked Thanksgiving Turkey

Smoking your holiday turkey is a way to bring some new life and flavor to a favorite family tradition. Brining your bird will ensure that it is both flavorful and juicy upon serving.

Brine:
1 gal water
1 cup fresh lemon juice
3/4 cup orange juice
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onions
2 jalapenos, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon hot sauce (your favorite)
1 teaspoon dried Mexican oregano

Seasoning:
½ cup Dry Rub or Cajun Seasoning
Vegetable Oil

1 Whole Turkey 12-16 lbs (not larger)

DIRECTIONS:

1. Mix all brine ingredients in a clean pail that will accommodate your turkey and the brine solution. Stir brine until well mixed.
2. Remove giblets and wash turkey under running cold water.
3. Place turkey in brine and allow soaking for 12-24 hours.
4. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
5. Rinse turkey under cold water, and pat dry. Rub the vegetable oil and Cajun seasoning or your favorite BBQ rub over the outside and cavity of the bird. Place in a disposable roasting pan.
6. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Note: We recommend apple wood or other sweet fruit woods for smoking turkey as they impart a milder flavor than hickory or mesquite.

It is not suitable to stuff a turkey for smoking. Prepare your favorite stuffing and serve it along side this wonderful bird.

Holiday Shopping Done Right

Hello Gourmet Food Enthusiasts, does this scene look familiar? Are you ready to do it again this year?

Remember last year when you saddled up and toughed it out. You found yourself in endless line in overcrowded stores battling for the last whatever was on the shelf. You only got the pleasure of that experience if you found parking. Hours of frustration; driving around in circles to get beat out of a spot by someone who could care less that they just cut you off to get the spot you were turning into. Then when you finally get back to you car you find a shopping cart and your car have become intimate while you were gone. Does any of that sound familiar.

This year do your shopping from your computer, in your warm house, enjoying a beverage or snack and saving yourself the frustration, the cost of gas and parking, not to mention the cost of dent removal, and possibly weeks of therapy to follow.

RoJo's Gourmet Foods is here to help with your holiday shopping. Over the next week we will be completing two new phases that will make things even easier for you. Currently we have started adding Cost Comparison prices to each of our items. This will allow you to see two or three other popular shopping spots for that particular item without having to bounce around the net. With comparative pricing offered you will be sure that RoJo's Gourmet Foods is not only offering you the best gourmet food products available, they are also offering you the best prices.

We will also be offering gift wrapping and gift packaging services so that you can have your gourmet food gift delivered right to the person it is intended for with out having to wrap and re-ship the package. There will be different levels of wrapping service available to accommodate your varied needs.

As always we guarantee all of our products and services. If you have any suggestions, questions, or comments, please let us know via the contact information area at www.rojosgourmet.com

Holiday Recipe: Green Chile Cornbread Stuffing

An excerpt from the cookbook “Crazy from the Heat”, written by the spicemeister himself; Dave Hirshkop, creator of the world famous Insanity Sauce. This recipe may not cause, or cure any mental illness, it is sure to wake up your bland Holiday side dishes.

Serves 8

Heat Rating – 2/8 Chiles

Ingredients:

CORNBREAD

2 C yellow corn meal
2 C all-purpose flour
½ C Sugar
2 TBS baking powder
2 TSP salt
2 C milk
2/3 C vegetable oil
2 LG eggs

STUFFING

1 LB chorizo, casings removed
2-1/4 C onions, chopped
2 red bell peppers, seeded chopped
1 fresh Anaheim Chile, seeded chopped
¼ C fresh cilantro, chopped
1-1/2 TSP dried oregano
2/3 C low sodium chicken broth

Directions:

To prepare the cornbread, preheat the oven to 400 degrees F. Butter a shallow nine inch square baking dish. In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl whisk the milk, oil, and eggs. Add the milk mixture the dry ingredients and stir just until blended. Transfer the batter to the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool. (The cornbread can be prepared up to two days in advance. Cover and refrigerate until serving or using in stuffing.)

To prepare the stuffing, preheat oven to 375 degrees F. Cut the cornbread into ½ inch cubes ( you’ll need 12 cups). Transfer to a baking sheet and bake until cornbread cubes are dry but not hard, about 15 minutes. Transfer to a large bowl.

Butter a 9 X 13 inch glass baking dish. Cook the chorizo in a large skillet over medium heat until brown and crumbly, about 10 minutes. Reduce heat to medium-low, and add onions, bell peppers and chiles and sauté until tender, about 15 minutes. Stir the chorizo mixture, cilantro, and oregano into the cornbread. Mix in enough of the broth to moisten the bread. Spoon into the prepared baking dish. Cover with buttered foil, buttered side down. (The stuffing maybe prepared to this point 1 to 2 days ahead and chilled.) Bake in a preheated 375 degree F oven until heated through, about 50 minutes. Serve Warm.

You will find this and other favorites made fiery in Dave’s Insane cookbook; Crazy from the Heat!