Put away the tried and tired burgers and hot dogs this Memorial Day Weekend and liven up your barbecue with a few new recipes that will have your guests coming back for seconds and thirds.
Jägermeister BBQ’d Pulled Pork Sliders
- 5 lbs. pork butt
- 12 slider buns (brioche or potato)
- 4–6 cups chicken stock
Pork Butt Rub
- 1 cup Jägermeister + 2 cups olive oil
- 2 tbsp. smoked paprika
- 2 tbsp. cumin
- 2 tbsp. celery salt
- 1 tbsp. chili flake
- 4 tbsp. light brown sugar
- 3 tbsp. salt
- 2 tbsp. paprika
- 32 oz. ketchup
- 2 tbsp. olive oil
- 1 tbsp. brown sugar
- 1/4 cup honey
- 1 cup Jägermeister
- 1/2 cup molasses
- 1/4 cup Worcestershire sauce
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 1/3 cup coffee
- 1 tsp. coffee grinds
- 1/2 cup red onions, sliced
- 1 chipotle pepper
- 1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)
Jicama Avocado Slaw
- 1/2 cup jicama, julienned
- 1/2 cup carrots, julienned
- 1/2 cup red pepper, julienned
- 1/2 cup yellow pepper, julienned
- 1 tbsp. scallions, chopped
- 2 tbsp. cilantro, chopped
- 2 cups avocado, mashed
- 1/4 cup lime juice
- In a large mixing bowl combine all of the dry rub ingredients and mix well. Score the pork butt. In a separate bowl, pour the olive oil/Jägermeister mix over the butt and rub it to coat. Add the entire dry rub and rub aggressively. Refrigerate covered overnight.
- For the BBQ sauce: Sauté the onions in olive oil until translucent. Add the honey and the brown sugar. Allow the honey, brown sugar and onions to come to a boil and simmer for about 15 minutes. Turn off the heat and add the Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard and cider vinegar. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 2 hours. Add coffee and coffee grinds. Simmer for 4 hours, stirring continuously. Add the chipotle and the adobo sauce. In a blender, blend the sauce and season with salt and pepper. Strain through a china cap and allow to cool.
- For the jicama slaw: Use the lime juice to first preserve the color of the avocado. Then, combine of all the ingredients in a large mixing bowl. Season with salt and pepper to taste.
- Preheat the oven to 300 degrees and heat grill to high. Char the pork on the grill on both sides. Then, slather the pork in 2 cups of the BBQ sauce and place in a deep half-hotel pan. Fill the hotel pan with chicken stock until the butt is mostly covered. Bring the liquid to a simmer on the stove-top over medium/high heat. Cover with parchment paper and tinfoil and finish cooking in the oven for 2.5–3 hours or until the pork meat can be loosed with a gentle tug of a fork.
- Allow the pork to cool in the braising liquid. Pull the pork and place into a separate bowl. Mix with the remaining BBQ sauce until the pork is moist and saturated.
- Portion approximately 4 ounces of pulled pork for each slider bun and top with the jicama slaw.
- 1 cup all purpose flour (4 ½ ounces)
- ½ cup unsalted butter, chilled (4 ounces)
- 1½ teaspoon sugar
- 1/8 teaspoon kosher salt
- ¼ cup cold water
- 8 ounces (half-pint) Low-Sugar White Peach Compote with SIMI Sonoma County Dry Rosé *recipe available upon request
- Cut the butter into small pieces, and put it in the freezer for 10 minutes. Measure out the water, and place it in the freezer until ready.
- Mix the flour, ½ teaspoon sugar and salt in a bowl. Add half the butter. Using quick, light movements, work it in with your fingers until the texture resembles cornmeal. Work in the remaining butter, leaving pea-sized bits. Add the ice water all at once—you want just enough moisture to hold the dough together. Gather the dough into a ball and wrap it in plastic. Flatten it into a disk and refrigerate for half an hour. Heat the oven to 375 degrees.
- Roll out the dough in a 12” circle and dust it well with flour. Wrap the dough around the rolling pin and transfer it to a baking pan lined with parchment paper. Generously sprinkle the dough with more flour. Starting at the middle of the dough, spread the jam into a thick layer, leaving a 2-inch margin at the edge. Fold the edges back towards the center. Sprinkle the remaining sugar over the crust.
- Bake for 40 to 45 minutes until the crust is golden and the jam lightly caramelized. Cool on a rack and serve at room temperature with crème fraiche.
Black Cherry + Jägermeister Ribs
- 4 racks of baby back ribs
- 2 oranges, thinly sliced
- 2 red onions, peeled, thinly sliced
- 4 cups BBQ sauce (see pulled pork recipe)
- 1 bunch mint, picked
- 1 cup orange juice
- 1 cup Jägermeister
- 2–4 cups black cherry cola
- 1/2 cup smoked black pepper
- 1/2 cup onion powder
- 1/2 cup ancho powder
- 1/2 cup smoked paprika
- 1 cup Sriracha (or favorite hot sauce)
- For the rub: Combine all of the ingredients. Rub the ribs thoroughly so that all surfaces are covered.
- Preheat oven to 300 degrees and heat a grill to high. Grill the ribs on both sides to create a nice char and smoky flavor.
- In a hotel pan slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another.
- Combine the BBQ sauce, orange juice and Jägermeister and pour over the ribs.
- Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered.
- Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2–3 hours. Ribs should be tender and almost fall off of the bone.
- Remove ribs from the liquid and place on a cooling rack.
- Serve with additional Jägermeister BBQ Sauce.
Jägermeister Chicken Skewers with Warm Tortillas
- 4 lbs. chicken thighs
- Flour tortillas
- 1 cup sugar
- 1/2 cup salt
- 1/2 cup orange juice
- 1/4 cup Jägermeister
- 2 cups hot water
- 2 cups cold water
- 1 cup of ice
- 1/2 cup mustard
- 1/2 cup molasses
- 1/2 cup Jägermeister
- 2 tbsp. parsley (leaves only)
- 2 tbsp. thyme, chopped
- 2 lemons, zest only
- 2 oranges, zest only
- 6 garlic cloves
- 1 cup extra virgin olive oil
- 1 tbsp. red pepper flakes
Blood Orange Aioli
- 1 oz. roasted garlic
- 1/2 bottle mayo (34 oz. bottle)
- 1 tbsp. Dijon mustard
- 1 tbsp. Sriracha
- 1 blood orange (if in season, otherwise use regular orange), zest only
- 1 tbsp. blood orange juice (if in season, otherwise use regular orange)
- Trim your chicken thighs of excess fat and skin. Cut into 1 1/2 inch cubes.
- For the brine: In a tall-rimmed dish, dissolve the salt and sugar in the hot water. Combine with the cold water and ice then brine the chicken thighs for 2 hours, covered in refrigerator. Rinse after brining and pat dry.
- For the marinade: Whisk all of the ingredients together and combine with rinsed chicken cubes. Allow to marinate for up to 24 hours in zip top bag or covered container.
- For the aioli: Place roasted garlic in a bowl and mash well with a plastic spatula. Fold in the mayonnaise, Dijon mustard, orange zest, orange juice and Sriracha. Season with salt and pepper.
- Soak wooden skewers in water until well-absorbed. Skewer your chicken—about 4 chunks of chicken per skewer. Grill the skewers over medium/high heat turning often until cooked through (about 5 minutes).
- Use the grill to warm your tortillas. Slather each tortilla with the blood orange aioli and wrap each skewer in a finished tortilla.
Mary’s Sweet and Salty Trail Mix Bars
- 1 1/2 cups Mary’s Gone Crackers Sea Salt Pretzels, broken into small pieces
- 1 1/2 cups quinoa flakes
- 1 cup dried cranberries
- 1 cup toasted sunflower seeds
- 1/2 cup toasted almonds, chopped
- 1/4 cup brown rice flour
- 1/4 cup almond flour
- 1/2 cup plain, non-fat greek yogurt (or any plain vegan yogurt)
- 4 Tbsp. palm oil
- 3/4 cup sunflower seed butter
- 1/2 cup palm sugar
- 1/3 cup honey (or brown rice syrup, or tapioca syrup)
- 1 tsp. vanilla extract
- 1 3/4 cups chocolate chips
- 1/2 cup toasted coconut flakes
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly coat a 9 x 13 pan with an organic nonstick cooking spray. In a double broiler, melt 1 cup chocolate chips and pour evenly into the pan to create a chocolate base.
3. In a large bowl, combine pretzel pieces, quinoa flakes, cranberries, sunflower seeds, almonds, brown rice flour, almond flour and yogurt.
4. Melt palm oil in a small saucepan over medium-high heat. Add sunflower seed butter, palm sugar, honey and vanilla. Stir until smooth.
5. Pour palm mixture into the dry pretzel mixture and stir quickly to thoroughly coat. Transfer mixture to prepared baking pan and press firmly and evenly. Bake until lightly browned, about 12-15 minutes.
6. After baking, immediately sprinkle toasted coconut flakes over bars. Melt remaining 3/4 cup of chocolate and drizzle over bars. Let the bars cool completely in pan on a wire rack in the refrigerator before cutting into bars.