|ITALIAN BEEF STEW||CHIPOTLE CREAMED MEATBALLS||SOUTHWESTERN SWISS STEAK|
|POBLANO STUFFED STEAK||CABOOM! TACO SOUP||STEAK WITH FIERY BOURBON-TERIYAKI MARINADE|
|BEEF TORTILLA SOUP||SOUTHWESTERN VEGETABLE SOUP||H.D.H. GRILLED BURGERS|
|GRILLED TACOS DE CARNE ASADA||CABOOM! FIESTA RICE||BALLS OF FIRE|
|MEATLOAF CABOOM!||COWBOY STEW||CAJOHNS BAYOU-Q BEEF SANDWICHES|
|CABOOM! CHIPPED BEEF||CABOOM! STACKED BURRITO||CHUNKY ANGUS CHILI|
|HAROLD’S DANGEROULY HOT MEATLOAF||POBLANO STUFFED STEAK||CAJOHNS BLAZING CHILI|
|HARD’S HASH||GRILLED FUSION TACOS||VOLCANIC HABANERO BURRITO|
ITALIAN BEEF STEW
It doesn’t get much easier than this simple slow-cooked beef stew
1 pound of beef stew meat
1.5 pounds of potatoes (washed and quartered)
1 jar of CaJohns Macioce’s Italian Salsa at preferred heat level
1/2 cup of water
Place the potatoes in either a crockpot or dutch oven, add the beef stew meat and top with a jar of salsa and water
Follow slow cooker recommendations for time or bake at 275 for ~5 hours.
Serve with tossed salad and fresh bread to turn your weeknight dinner from blah to fabulous.
POBLANO STUFFED STEAK
2 lb Flatiron Steak. (Skirt Steak may be substituted )
4 Poblano Peppers
4 oz. Shredded Manchego Cheese
1 16 ounce jar of CaJohns Black Bean and Corn Salsa
1 Container of CaJohns Chophouse Spice Blend
1 16 ounce bottle of CaJohns Tequila Lime BBQ Sauce
Cut a slit, top to bottom in one side of the poblano. Carefully open and seed the poblanos. Stuff each with 2 to 3 ounces of CaJohns Black Bean and Corn Salsa leaving room for the cheese. Stuff each of the peppers the rest of way with the shredded Manchego cheese. Close up peppers and set aside.
Lay the Flatiron steak flat on a cutting board. Using a SHARP thin knife (i.e. fillet knife), cut the steak horizontally from end to end to make two equal steaks. Pound each to 1/4” thick. Cut each steak in half and season with CaJohns Chophouse Spice Blend. Place both peppers and steaks on a hot grill.
Cook steaks to preferred doneness and remove from grill. Peppers will be done when skins are blackened and starting to peel. Peel off any loose skins and wrap each pepper with a
finished steak. Use a toothpick to hold the steaks around the peppers if necessary. Serve while hot.
BEEF TORTILLA SOUP
2 lbs of Beef Stew Meat
48 oz can of Beef Broth
2 16 ounce jars CaBoom! Picante Sauce
3 tablespoons CaJohns Southwest blend
1 lb Frozen Corn
Shredded Cheese (to garnish)
Tortilla Strips (to garnish)
Sour Cream (to garnish)
Combine the Beef broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the stew meat in a skillet over medium heat, season the meat with 1 tablespoon of the spice blend. Lightly cook the pieces until they are cooked medium. Be careful not to over cook as they will finish cooking in the soup. Add the meat to the stockpot, and bring to boil, add and stir in the frozen corn. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on the soup before serving.
To make Tortilla strips
Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!
GRILLED TACOS DE CARNE ASADA
1.5 lbs. Skirt Steak
12 oz. CaBoom! Chili marinade
2 Tbsp Oaxacan Hot Sauce
1/ lb. Shredded Manchego Cheese
Medium Red Onion Diced
To make marinade – Combine 3 tablespoons CaBoom! Chili Fixins’, 1 cup of water, 1/2 cup apple cider vinegar, 2 Tbsp Oaxacan hot sauce in a sauce pan. Bring to a light boil until slightly thickened. Allow to cool before placing it in a zip lock bag. Put the steak into the bag, cover with mixture. Place in refrigerator and marinade for at least 4 hours (overnight is best)
Prepare a hot grill and remove steak from marinade & place on the grill. Cook steak to desired doneness. Remove steak and let rest. Chop steak into small pieces while slightly grilling tortillas above a reduced heat or cooler area of grill top. Once you’ve turned the tortillas sprinkle with cheese and melt slightly. Remove tortillas and make tacos. First the steak, then garnish with onion and cilantro.
1 lb ground pork
1 lb ground bison
1 large onion diced
1.5 cups milk
20 saltine crackers (crushed)
1 Tbs Ashes spice blend
1 jar CaJohns Picante sauce medium (drained)
preheat oven to 350°
Combine all ingredients in a large mixing bowl and mix until they are thoroughly blended. Form into individual size loaves and place into oven. Bake for 1 hour or until cooked through (160° )
CABOOM! CHIPPED BEEF
2 packages of chipped beef
2 cups milk
2 Tbsp CaBoom! Chili Fixins’
2 Tbsp olive oil
Place oil in a skillet and heat. Fry the beef in the hot oil until
thoroughly heated and slightly browned. Remove beef and add Chili Fixins’ while stirring and scraping the skillet to create a paste. Add the milk and stir. If too soupy, add more Chili Fixins to achieve desired thickness. Add cooked beef and simmer for 10 minutes. Serve over broken toast.
HAROLD’S DANGEROULY HOT MEATLOAF
2 lbs. lean ground beef
1 large sweet onion chopped
1 1/2 cup milk (to help form the meatloaf)
20 crushed saltine crackers
1/2 cup H.D.H. Hot Sauce
1/2 teaspoon Ashes Spice Blend
Optional: Pour H.D.H. Grillin’ Sauce Over the finished loaf before serving!
Combine all ingredients in a large mixing bowl and mix until they are thoroughly blended. Form into a loaf and place it on a broiling pan in the oven. Bake in a pre-heated oven at 325° for one hour or until cooked through.
4 large potatoes, diced small
1 large onion, finely diced
Left over beef roast, diced
Ashes Spice Blend (to taste)
1 stick of butter
Place all ingredients (except butter) into a saucepan. Cover with water about 1” above top of ingredients. Bring to boil, reduce heat and simmer for another 40 minutes. Add the butter and simmer for another 20 minutes. Serve over sliced crusty bread.
You can kick this dish up by adding a couple of tablespoons of a habanero hot sauce when you add the butter!
CHIPOTLE CREAMED MEATBALLS
2 lbs lean ground beef
2 medium onions finely chopped
2 cans cream of mushroom soup
2 cups of milk
1/2 cup CaJohns Gourmet Chipotle Hot Sauce
1/4 cup olive oil
6 slices of bread (crumbled into tiny pieces)
Ashes Spice Blend (to taste)
In a mixing bowl blend ground beef, onions and crumbled bread with a little water. Shape mixture into small balls and fry until browned in a skillet with the oil. When meatballs are cooked thoroughly, remove them to a plate and drain the skillet of oil, leaving the crumbles. In the skillet, mix the cream of mushroom soup, hot sauce and milk, and return the meatballs to the skillet. Simmer for 20 minutes stirring occasionally. Serve over mashed potatoes.
CABOOM! TACO SOUP
2 16 oz. jars CaJohns Salsa (your choice of heat)
1 48 oz. Can Beef Broth
2 lbs. Ground beef
6 Tbsp. CaBoom! Chili Fixins
1 1/2 cups water
Brown ground beef, drain, return to skillet and add the Chili Fixins and water. Stir until moisture is cooked away. In a soup pot, add beef broth, salsa and prepared meat. Bring to a simmer for 15 minutes. Serve with crunched tortilla chips and shredded cheese. Top with a dollop of sour cream.
SOUTHWESTERN VEGETABLE SOUP
3 lbs of Stew Meat diced
1 48 oz can of Beef or Chicken Broth
3 16 ounce jars CaBoom! Picante Sauce
3 Tablespoons CaJohns Southwest Seasoning blend
2 lb. Frozen Mixed Vegetables
Shredded Cheese (to garnish)
Tortilla Strips (to garnish)
Combine the broth and salsa in a pot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the beef in a skillet over medium heat. Season the meat with 1 tablespoon of the spice blend. Be careful not to over cook as they will finish cooking in the soup. When the meat is lightly browned add the meat to the stockpot, and bring to boil, then stir in the frozen veggies. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on the soup before serving.
CABOOM! FIESTA RICE
1 cup of uncooked rice
1 jar of CaJohns Picante Sauce or CaJohns Salsa
1 pound of Chorizo Sausage
Cook the rice according to the manufacturer’s directions. While the rice is cooking, remove the chorizo from the casing and crumble into a high-walled skillet and brown. Drain the grease and add the salsa or picante sauce to the skillet. Heat for 5-6 minutes and add the cooked rice. Stir together and continue heating until all liquid is absorbed. Sever with warm tortillas!
This dish can be made using taco meat or ground chicken as well. Leave out the meat for a wonderful vegetarian or side dish. Vary the heat of the dish by the heat of the salsa!!