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Meats

Jackalope Jacks Beef Enchilada Casserole

2 lbs ground beef

16 corn tortillas

1lb yellow cheese

1 can cream celery soup

1 cup chopped green chili

3 cups Jacks Jalapeno Enchilada sauce (next recipe)

Brown ground beef and drain. In a bowl Combine beef, soup, chilies,  enchilada sauce , and 1/4 cup water. Grease a casserole dish then layer ingredients like this:

layer 1-8 corn tortillas, layer 2 beef mixture, layer 3 cheese. Repeat one more time. Then back at 300 degrees for 20 minutes.

Sauce Ingredients:

1/4 cup  Butter  melted
4 serrano peppers, seeded, chopped
2 teaspoons finely chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon coarsely groud pepper
1/8 to 1/4 teaspoon ground red pepper

Chicken Ingredients:

1 (3 to 4-pound) frying chicken, cut into 8 pieces

 

1. Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
2. Stir together all sauce ingredients in small bowl.
3. Place chicken pieces on grill over drip pan; brush with sauce. Cover; grill, turning and basting occasionally with sauce, until no longer pink (50 to 60 minutes). Serve with salsa, if desired.

Makes 6 servings.

Stuffed Bell Peppers

Ingredients
1/2 lb  ground beef and 1/2 lb ground sausage
4 large Bell peppers

1 can (15 ounces) chili-seasoned beans
1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
2 tablespoon Chipotle Jackalope Juice
2/3 cup shredded Mexican cheese blend or Monterey Jack cheese

Prep and Cook Time 26 minutes

1. Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef and sausage in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.

2. While beef/sausage  is cooking, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until  slightly softened. Remove; drain upside down on plate. Repeat with remaining 4 halves. Set aside.

3. Add beans, tomatoes and Jackalope Juice to ground beef/sausage . Cook and stir over medium heat 5 minutes or until mixture thickens slightly.

4. Arrange peppers, cut side up, in 13×9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.

Serving Suggestion Serve with corn bread and chunky salsa.

Habanero Honey Pork Chops

4 boneless pork chops, 1-inch thick
1 can (12 ounces) beer
3 tablespoons honey
1 teaspoon  habanero Jackalope Juice pepper sauce (add more for more heat)
1 clove garlic, minced
1 bay leaf

1. For marinade, in a small saucepan combine beer, honey, Jackalope Juice pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Cool slightly.
2. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours.
3. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4 to 6 minutes. Turn chops and grill for 4 to 6 minutes more or until chops are just done.
 

Habanero Ham

Ingredients:

1 - 5lb fully cooked boneless ham

1 can of beer

3 tablespoon honey

3 tablespoon pineapple juice

3 tablespoons Habanero Jackalope Juice

1/4 cup light brown sugar

pineapple slices

Directions:

Preheat oven to 425 degrees F

Combine beer, honey, pineapple juice, Jackalope Juice and Brown sugar in a heavy sauce pan. bring to a boil, stirring till sugar is dissolved. Set aside to cool. Cut diamond patterns on the outside of ham. place ham  in a backing pan. Brush mixture over ham. Bake 5 minutes reduce heat to 325 degrees and bake another 1 1/4  hours basting with mixture every 10 - 15 minutes. Remove ham from oven and set aside 15 minutes before slicing garnish with pineapple slices.

CROCK POT CORN BEEF AND CABBAGE

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