Showing posts with label Pepper Jelly. Show all posts
Showing posts with label Pepper Jelly. Show all posts

Sunday, December 6, 2020

Pepper Jelly Barbecue Wings

Chicken wings, baked in a homemade pepper jelly barbecue sauce.
Chicken wings, baked in a barbecue sauce, infused with onion, garlic and pepper jelly, that provides that sweet heat we all love here in the Deep South!

Pepper Jelly Barbecue Wings

Here's another one for the wing collection

We eat a lot of chicken around here and wings are an all time favorite cut for me. In fact, as white meat goes, I prefer them over chicken breasts, and the flats section of the wing are my favorite over the drumettes. The Cajun will eat either, so you can bet that I make sure that I pick out the flats I want first!

Monday, September 30, 2019

Burger and Meatball Sauce

A tangy enhanced ketchup sauce, loaded with flavor, perfect for burgers and meatballs.
A tangy enhanced ketchup sauce, loaded with flavor, perfect for burgers and meatballs.

Burger and Meatball Sauce


A big leap above the standard ketchup, this is one of my favorite burger sauces, but it's a great meatball sauce too.

Though somewhat of a riff on the vintage grape jelly and chili sauce meatballs we all know and love, I patterned this version after a burger sauce once used by an old favorite and sadly now gone, little bitty, local burger joint in Biloxi.

There was nothing particularly unusual about their flame-cooked burgers really, but it was the sauce that really made them ultra delicious to me. For many years I had fond memories of it, and thought I'd give a hand at trying to make one somewhat like it. This recipe was the result. It makes about 4 cups, perfect for loads of burgers, or several pounds of meatballs, though it can certainly be reduced.

Thursday, December 13, 2018

Apple Cider Ham

Bone in shank ham, baked in apple cider and basted with a brown sugar, mustard and pepper jelly glaze.
Baked Ham, basted with an apple cider, honey, brown sugar, pepper jelly and mustard glaze.

Apple Cider Ham


The Cajun loves baked ham, and I mean he loves it, so much so, that I don't wait for a holiday to cook them - I cook them all year-round! It's pretty good stuff, gotta admit, and it's good hot from the oven, at room temperature, or even cold, right out of the fridge.

There's so many things you can do with ham too, from sandwich fillings to beans to casseroles, that it makes sense to buy a big one for planned leftovers. I also prefer a bone-in ham, just to have the bone, but take into consideration the fact that it can often take up a substantial percentage of the weight of the ham. All the more reason to buy a larger one. I mean you just can't beat the flavor of a pot of ham bone beans!

Thursday, March 29, 2018

Whiskey Glazed Baked Ham

A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.
A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.

Whiskey Glazed Baked Ham

My favorite baked ham, hands down, has always been what is probably the most classic southern baked ham - a brown sugar and mustard glazed ham with a Coca-Cola pan sauce. It is so good! Still, like everything else, I do enjoy mixing it up occasionally and this whiskey-glazed ham is a mighty fine version too!

Sliced whiskey-glazed baked ham, pictured here with cornbread from the recipe in my cookbookpurple hull peas from the freezer, and my favorite steamed broccoli recipe. {affil link}

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