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Sides

CAJOHNS BBQ BAKED BEANS

DOG ON GOOD SLAW

CALABACITAS

FETTUCCINI WITH JERK CREAM SAUCE

JERK PEAS AND RICE

GRILLED JERK PORTABELLA MUSHROOMS

CAJOHNS GARLIC BREAD

CABOOM! PASTA SALAD

CREOLE SLAW

CABOOM! FIESTA RICE

CHIPOTLE BBQ BAKED BEANS

ORIENTAL MEDLEY

CHOUX ROUGE

IGNITE THE RICE

CABOOM! FIESTA CORN

MUSHROOMS WITH A KISS OF FIRE

SMOKY CHEESE GRITS

JERK SLAW

SPICY ASIAN SLAW

ERIN’S EVILISH EGGS

CAJOHNS MAQUE CHOUX


 

CAJOHNS BBQ BAKED BEANS

1 32 oz. can baked beans

Thick Sliced Bacon

1 cup CaJohns Spiced Rum Ancho BBQ Sauc

1 Tbs CaJohns Chipotle Grill Seasoning

Open the beans and place into a pot. Add the BBQ Sauce and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add Bacon and bring to a boil, simmer for 10-15 minutes, serve

 


DOG ON GOOD SLAW

16 oz. Shredded Cabbage & Carrots

8 ounce. Jar of Dog On Good Mustard

Combine and let sit for 10 minutes

 


CALABACITAS

1 Tbsp Butter

1 Tbsp Olive Oil

4 cups cubed mixed varieties of Squash

1 jar CaBoom! Black Bean & Corn Salsa (your choice of heat)

1/2 cup thinly sliced green onion

1/2 cup chopped roasted Green Chile

1/4 cup CaJohns Oaxacan Hot Sauce

1/3 cup coarsely chopped fresh cilantro

salt to taste

Heat butter and olive oil in a large skillet over medium-high heat. Add squash and cook for about 5 minutes. Add green onion, salsa and green chile and cook for another 2 minutes. Add Oaxacan Hot Sauce, salt, and cilantro, cook for another 2-3 minutes and serve. ENJOY


FETTUCCINI WITH JERK CREAM SAUCE

1 Pound Box of Fettuccini Prepared as directed on package

2 Cups Heavy Cream

1/2 Cup of Dark Spiced Rum

3 Tablespoons of Butter

1 Cup Shredded Parmesan, Romano or Asiago Cheese

1 Cup of Your Favorite Heat Level of Jerk Marinade

 

Prepare Fettuccini as directed on the package. While the Fettuccini is cooking, melt the butter over a low heat in a large sauté pan (be careful not to burn it!). Add the heavy cream and whisk well. Turn up the heat to medium and add the Jerk Marinade and rum. Whisk well and continue until the mixture starts to reduce. When it has started, slowly add in the shredded cheese, being careful not to add it too quickly (it should melt as you whisk and thicken the sauce). When it has all been added, remove and cover the drained fettuccini. Serve as is, or topped with Jerked meat, veggies or seafood. This is wonderfully Rich! Enjoy!

 


JERK PEAS AND RICE

3 Cans of Black-Eyed Peas

1 Large Red Onion – Diced

2 Tablespoons of Olive Oil

1/4 Cup of Dark Spiced Rum

1 Pound of Rice (pre-cooked weight)

12 oz. Bottle of Your Favorite Heat Level of Jerk Marinade

 

Prepare the rice according to the directions on the package. In a medium sauce pot, sauté the diced onions in the olive oil until they start to loose their color. Add the Black-Eyed Peas, the Jerk Marinade and Rum, mix thoroughly. Cook over a medium heat for 10 minutes stirring often. Place the cooked rice in a large bowl and cover with the Black-Eyed Peas. Mix if desired. This is wonderful topped with the Grilled Jerk Pork Tenderloin Medallions! Enjoy!

 


GRILLED JERK PORTABELLA MUSHROOMS

4 large Portabella Mushrooms, stems removed

12 oz. Bottle Jerk Marinade

 

Marinate mushrooms for at least 1 hour in the Gentle Jerk. Grill and serve Serves 4.

 


CAJOHNS GARLIC BREAD

Slice a Baguette of French bread in half lengthwise and spread liberally with Fire Dust’d Garlic Spread. Place under broiler until crusty. Remove and slice into serving size.

 

Fire Dust’d Garlic Spread – Mix well & chill.

2 cups Soft Margarine

1 Tablespoon Fire Dust

1 Tablespoon Garlic Powder

 


CABOOM! PASTA SALAD

1 lb. Uncooked Orzo Pasta

2 jars CaJohns! Black Bean & Corn Salsa

1/4 cup CaJohns Gourmet Southwest Seasoning

 

Place Southwest Seasonings in water for pasta and bring to boil. Cook the orzo according to manufacturer’s instructions. Rinse & drain pasta with cold water to chill. Place in large bowl.. Add the salsa to the bowl and mix well. Chill, Serve.

 


CREOLE SLAW

2 pounds of classic slaw mixture

1 jar slaw dressing

1/2 cup CaJohns Gourmet Creole Seasoning

 

Mix Creole Seasoning into the dressing place into refrigerator for 15 minutes. Combine dressing and slaw mixture in a large bowl and return to refrigerator. Chill for 15 minutes and serve.

 


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!!

 

 


CHIPOTLE BBQ BAKED BEANS

1 32 oz. can baked beans

1 lb. pork sausage

1 cup CaBoom! Bayou-Q Chipotle Sauce

1 Tbs CaJohns Chipotle Grill Seasoning

 

Crumble the sausage in a pan and fry until brown. Drain and set aside. Open the beans and place into a pot. Add the Bayou-Q and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add the cooked sausage and bring to a boil, simmer for 10-15 minutes, serve

 


ORIENTAL MEDLEY

2 Shallots Minced

1 pound assorted fresh mushrooms, sliced

1/2 pound of Snow Peas , julienned

3/4 cup toasted pine nuts

2 tablespoons Olive Oil

1 pound orzo pasta

(prepared according to manufacturers directions)

Grated dry cheese such as Asiago or Parmesan

 

Heat the olive oil in a sauté pan. Add shallots and sauté. Add mushrooms and sauté until limp. Add snow peas and cook for 1 minute. Add the pine nuts. Add the mixture to the orzo. Sprinkle with the grated cheese

Note: Sugar Snap Peas may be substituted if you cant find the Snow Peas.

 

CHOUX ROUGE

1 head of red cabbage, shredded

1/4 cup cider vinegar

1/2 cup olive oil

1 teaspoon minced garlic

1 large onion, chopped

1 apple, peeled cored and shredded

1 cup dry white wine

4 Jalapeños Shredded

1/4 cup sugar

Salt & Hot Spots Sparky Hot Sauce to taste

 

Sauté the onions in the olive oil in a large saucepan over medium heat until clear. Add the wine, sugar vinegar and garlic, stir and let simmer for 5 minutes. Add the cabbage, cover, and let simmer until wilted. Add the apple and simmer uncovered until the apple is tender. Season with salt and Hot Sauce to taste.

 


IGNITE THE RICE

1 cup long grain rice

1/4 cup Ignite Hot Sauce

 

Use Hot Spots Sparky if you desire less heat. Follow cooking instructions on rice package and add Hot Sauce to water before cooking.

 


CABOOM! FIESTA CORN

2 Tbsp. CaBoom! Chili Fixins’

1/4 cup water

1/4 cup olive oil

1/4 cup red wine vinegar

1 package frozen whole kernel corn, thawed

2 medium tomatoes, peeled & diced

1/4 cup chopped green chiles

1/4 cup sliced black olives

 

In a large bowl, combine Chili Fixins’ and water, add olive oil and vinegar, stir. Add corn, diced tomatoes, chiles and olives, toss lightly. Chill for a few hours, or overnight, stir occasionally. Serves 6

 


MUSHROOMS WITH A KISS OF FIRE

1/2 lb. sliced fresh mushrooms

1 tsp. Kiss of Fire

3 Tbsp. basalmic vinegar

2 Tbsp. olive oil

2 Tbsp. wine vinegar

2 tsp. minced ginger (optional)

 

Mix all ingredients except mushrooms. Let stand for a few minutes. Put mixture into a frying pan and add mushrooms. Cook at medium heat, stirring constantly, until done.

 


SMOKY CHEESE GRITS

1 cup Grits, quick cooking

1 cup shredded Cheddar cheese

CaJohns Chipotle hot sauce (to taste)

 

Prepare grits in accordance with the producers directions. When done, stir in cheese and Chipotle sauce. Serves 4

 


JERK SLAW

Cabbage

Carrots

Broccoli Stems

 

Shred Cabbage, Carrots, Broccoli Stems

Place in a bowl and add your favorite heat level of

Jerk Marinade to taste. Cover and chill for 1 hour.

You can add some drained crushed pineapple for a great sweet-hot fusion of flavor!

 


SPICY ASIAN SLAW

1 1 lb. bag slaw (cabbage & carrots) dry

2 packages Beef Ramen Noodles (uncooked)

10 oz. Sunflower kernels

1 cup Olive Oil

1/2 cup Teriyaki Sauce

1/3 cup Balsamic vinegar

1/4 cup Ignite Hot Sauce

1/2 cup sugar

 

Combine oil, teriyaki sauce, hot sauce, vinegar, contents of noodle seasoning packets and sugar in a food processor. Thoroughly mix until blended. Crumble noodles into a large salad bowl. Pour mixture over noodles and stir. Add sunflower kernels and stir. Add slaw and toss until covered.

 

Thanks to Barb Ellison for sharing this recipe!

 


ERIN’S EVILISH EGGS

12 hard boiled eggs

4 oz. creamed cheese, softened

1/4 cup mayonnaise

3 Tbsp. dill pickle juice

1 Tbsp. Ignite Hot Sauce

2 Tbsp. CaJohns! Habanero Mustard

1 tsp. Fire Dust

pickled Jalapeño slices

cayenne powder

 

Cut hard boiled eggs in half, remove the yolks and place in mixing bowl. Mash the yolks, add the cream cheese, mayonnaise, pickle juice, Ignite hot sauce, CaJohns Habanero Mustard & Fire Dust and mix until smooth. I recommend using a food processor for a smoother texture. Spoon the mixture into a pastry bag, fill the whites. Sprinkle with cayenne powder and garnish with a Jalapeño slice.

 

Note: To hard boil eggs: Place the eggs in a large saucepan, cover with cold water. Cook over a medium hot fire until water boils. Cover & remove from heat, let stand for 20 minutes. Drain water and cover with cold water, drain and repeat the process until the eggs are cool. Peel under running water.

 


CAJOHNS MAQUE CHOUX

1/2 cup olive oil

1 large diced onion

1 medium bell pepper, seeded & diced

2 lbs. frozen whole kernel corn

1/2 cup chopped fresh parsley

1 Tbsp. Finely chopped garlic

1 tsp. Fire Salt

2 Tbsp. CaJohns Cayenne Hot Sauce

1 cup dry white wine

1 cup water

Heat the oil in a large skillet, sauté the onions, bell pepper, parsley and garlic until onions are clear. Add the corn, wine water, hot sauce and Fire Salt, mix thoroughly. Reduce heat, cover and simmer for 30 minutes. Serves 6