RoJo's Gourmet Foods

Need a Recipe? Got a Recipe to Share? This is a great place to do it! Email us with your recipe and we'll add it to the list and give you some props too!

Killer Caribbean Ceviche

Ingredients:
30 peeled and de-veined small shrimp
4 tablespoons fresh lime juice
2 Roma tomatoes, diced
1/2 small red onion, diced
1 tablespoons jalapeno pepper,seeded & minced
1/2 avocados, diced
1/2 rib celery, diced(optional)
2 tablespoons Killer Caribbean Hot Sauce
chopped fresh cilantro to taste
salt and pepper to taste

Directions:
Place shrimp in a glass bowl and cover with lime juice to marinate for about 10 minutes, or until they turn pink and opaque. Place the plum tomatoes, onion and jalapeno, avocados and celery in a large, non-reactive bowl.

Remove shrimp from lime juice, reserving juice. Add shrimp to the bowl of vegetables. Add Hot sauce to Lime Juice. Pour in the remaining lime juice mixture. Add cilantro and salt and pepper to taste. Toss gently to mix.

Spoon into Martini or Martguerita glass for presentation. Drizzle with left over liquid. Garnish with sprig of fresh cilantro.

Moni's Marvelous Meatloaf

This is most amazing meatloaf recipe anywhere. Monica created this to sneak tons of vegetables onto our kids plates without them knowing. She's even used mushrooms, which they dislike most, and they were never the wiser and always love it! It's always moist, flavorful, and has no bread in it; so it is low-carb and diabetic friendly as well.

Ingredients:
5 lbs lean ground beef
3 zucchini(med), shredded
6 oz spinach, chopped
1 onion(lrg), diced
1 can diced tomato(28oz), drained
2 eggs(lrg)
3 oz french fried onions, crushed
4 tbsp dried parsley
1.5 cups shredded cheese blend(Mexican)
2 tbsp Worcestershire sauce
1 tbsp chopped garlic
1 packet onion soup mix
1 tbsp olive oil(to saute)
1/2 cup sugar free BBQ sauce
salt & pepper to taste

Directions:
In a large pan, saute chopped onion until sweated. Add zucchini to pan and continue to saute until softened. Add garlic and spinach to pan and cook until spinach is wilted. Vegetables will release some water. Continue to cook vegetables until there is no water left in pan. Remove from heat and let cool.

In a very large bowl add ground beef, drained tomatoes, cheese, egg, and cooled vegetable mixture, 1 tablespoon Worcestershire sauce, onion soup mix, dried parsley, and french fried onion, reserve some onion for garnishing top. Mix all ingredients very well using your hands. Form into a large ring on pan with high sides. This helps to cook the meatloaf more evenly. Cook at 350 degrees for 1.5 hours or until internal temperature reaches 160 degrees. Use a turkey baster to drain off any extra fat or juices. When done, top with a mixture of the BBQ sauce and remaining Worcestershire. Sprinkle with french fried onions and return to oven for 5-10 minutes as needed.

This makes a huge amount of meatloaf which freezes very well for future meals. Feel free to play around with the portions and swap the vegetable to customize it to your families taste!

Looking for a meal in less than 30 minutes? This hearty soup is the perfect

Tired of the same old Turkey A la King? Well we weren't either but we did want another was to consume those delicious left over turkey parts. You can use tortillas or chips to make this fantastic casserole!

Chef Ken Alary of Russian River Fine Foods has created the ultimate burger to go with his amazing Chipotle Culinary Sauce. Don't take our word for it, make it yourself, it may ruin you for all other burgers!

Directions:
In a large bowl combine all ingredients, and mix them thoroughly. Refrigerate mixture for thirty minutes. Remove from refrigerator and form into patties. Grill and enjoy!

We recommend a roll fitting of such a fine burger, perhaps ciabatta, foccacia or even some nice grilled brioche to elevate this to even higher standards.

Easy Butternut Squash Risotto

Ingredients:
4 cups chicken broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
1/2 jar Dave's Gourmet butternut squash puree
Nutmeg
Salt and pepper
1 cup grated parmigiana-reggiano cheese
2 tablespoons butter, cut into small pieces
10 leaves fresh sage, finely sliced

Directions:
In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the extra-virgin olive oil over medium-high heat. When the oil is hot add the onion and garlic and cook, stirring occasionally, until softened. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated.
Add 2 ladles of the warm chicken broth to the rice and stir until the liquid is incorporated. Repeat with the remaining broth, cooking the risotto until creamy, about 20 minutes. During the last 3 minutes of cooking, stir in the squash puree; season with nutmeg, salt and pepper. During the last minute of cooking, stir in the cheese and butter and top with the sage.

Teriyaki Chicken Don

a traditional Japanese dish. It has been simplified to make preparation simple and fast and enjoyment greater. By using your gas grill and a automatic rice cooker you can even prepare this meal after the most grueling day at work!

Ingredients:
1 pound boneless skinless chicken thigh
1 C short grain rice
1 jar Russian River Teriyaki Sauce
1-1/2 C water

Directions:
Rinse rice and place in an automatic rice cooker. Add water and set to cook.

Place chicken on a preheated grill and cook until the internal temperature reaches 160 degrees and the juice runs clear. Brush with the teriyaki sauce and allow to cook additional 5-7 minutes.

Serve with the cooked white rice and sprinkle with sesame seeds or chopped chives if desired.

Presidential Buffalo Wings

A classic American dish reported to have been invented at the Anchor bar and grill!

By using either the Mild, Medium, or Hot, sauce you can adjust the heat of these incredible crispy wings

Ingredients:
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil (for Frying)
4 Tablespoons butter (1/2 stick)
1/2 bottle Barack Obama Hot Sauce

Directions:
Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter over medium heat in a heavy saucepan and transfer to a large bowl, whisk in the hot sauce.

Toss the fried wings in the butter hot sauce mixture and serve on a warm platter.

Serve with a side of carrot and celery sticks and a bowl of Roquefort dressing for dipping.

Peri-Peri Chicken

By using either the Mild, Medium, or Hot, Peri-peri sauces you can adjust the heat of this incredible dish

Ingredients:
1 Whole Chicken, cut up
1 bottle Peri-Peri Sauce

Directions:
Clean and pat dry chicken. Whole chicken cut up or boneless skinless breast are both suitable for this dish. Place in a zip top bag and pour in a half bottle of Peri-peri sauce to marinate. Marinate for 30 minutes or up to 2 days. Grill or roast chicken to proper doneness; 180 degrees internal temperature or when juices run clear. Baste often with remaining sauce during cooking.

Serve with a squeeze of lime and a sprinkling of fresh chopped cilantro.

Russian River Pizza

Ken makes his own pizza dough and we included his recipe for that dough, but if you go out and by a commercially available dough to save time; that will also work out fine, we won't tell anyone, we promise!. Really, It's OK.

Basic pizza dough

1 tbsp dry yeast
7oz lukewarm water
11oz. all purpose flour (add a few more ounces to work with)
1 tsp salt
2 tsp olive oil

In a small bowl mix the yeast and water, let that stand for about 12 min.

In another mixing bowl mix the flour and salt. Make a well into the center of the flour and add the Yeast mixture. With a fork slowly stir in a circular motion, slowly pulling the flour into the yeast.

Mix until a dough forms.

Using some of the remaining flour, lightly flour a cutting board. Using the heal of your hand; knead the dough until it becomes smooth and elastic (about 10 min.)

Form the dough into a ball and rub the olive oil onto it, then put it into a bowl and cover it with saran wrap; Let the dough stand at room temperature until it has doubled in size. About 1-2 hours.

Re flour your work surface and using the heal of your hand gently press the dough to your desired shape.

Gently pull and stretch the dough until you have the desired thickness. Next you need to cover the dough with A damp towel for about 15 minutes to let it rise again.

Barbecue Chicken Pizza

Top your crust with:

* 4oz Russian River Barbecue Sauce
* 3oz Fontina cheese
* 3oz mozzarella cheese
* 1oz Parmesan cheese
* 2 chicken breast cooked & shredded
* Garnish with fresh basil
* Bake at 400 for 10-12 minutes

Classic Barbecue Chicken

I can't think of an easier way to impress your friends and family without having to slave in the kitchen. You can serve this with some grilled corn or baked potatoes done right alongside on your outdoor cooker.

Ingredients:

1 pkg Chicken Drumsticks(legs)
BBQ Rub or Salt & Pepper to taste
1 Jar BBQ Sauce any flavor

Wash thoroughly and pat dry chicken pieces. Season chicken with BBQ rub or salt and pepper. Grill chicken on a medium flame until it reaches and internal temperature of 160 degrees. Brush on your favorite BBQ sauce and continue to cook until the chicken reaches an internal temperature of 175 degrees. Brush on more sauce during this process to achieve a nice sticky coating.

Zesty Pretzel Encrusted Baked Chicken

Ingredients:

4 cups coarsely crushed hard pretzels
1/2 cup olive oil
1/2 cup Pebble Creek Roasted Garlic & Red Chile Mustard
2 tablespoons Pebble Creek Toasted Chipotle Honey Mustard
1/4 cup water
3 tablespoons red wine vinegar
1 teaspoon dried thyme
Salt and freshly ground black pepper
6 boneless, skinless chicken breast halves

Preheat the oven to 400F degrees.  Line a baking sheet with foil and place a wire rack over the baking sheet. Spray the rack with non-stick cooking spray.

In the bowl of a food processor, pulse the pretzels until they are coarsely ground.  There should be a mixture of coarse chunks and fine crumbs.  Transfer the pretzels to a shallow dish.

Wipe out the food processor and then add the oil, mustards, water, vinegar, and thyme and process until smooth.  Season with salt and pepper.

Place the chicken in a large, shallow bowl and pour half of the dressing over the chicken. Turn the chicken to fully coat.  Dredge the chicken breasts in the pretzel crumbs and then place them on the wire rack. 

Bake the chicken for 25-30 minutes, or until cooked through. Slice the chicken and serve with the remaining mustard sauce

Bloody Mary Salmon

I bet you thought that Bloody Mary's were only for drinking! This recipe is so easy and is ready in no time at all. You can leave out the vodka for a family meal, or add it in to make it a bit more exciting :

Ingredients:

1 cup Big Daddy's Bloody Mary Mix
2 ounces vodka(optional)
Large splash olive oil
1 stalk celery, chopped
2 salmon fillets, 6 oz each

In a shallow pan heat olive oil . Saute celery until it starts to sweat. Push the celery aside and add the salmon to the pan.

Add the Bloody Mary Mix and bring to a gentle simmer. Add in the vodka at this time.

Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.

To serve plate the salmon and spoon the sauteed celery and sauce over the salmon.

BBQ Beer Butt Chicken

Here's a great way to break in the grill or barbecue this season. For those of you in the warmer climates that have already been BBQing; you get to cook outdoors again and drink a beer while you do it. What could be better?

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
1 can beer

Option: Substitute your favorite dry rub for the salt and pepper

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Massage chicken lightly with oil then rub inside and out with salt, pepper or dry rub. Set aside.

Open a beer can and take several gulps (make them big gulps so that the can is half full, if you accidentally drink too much, try again until you get it right). Also make sure you are using a standard size beer can, after all, your poor chicken has to straddle that thing! Place the beer can on a solid surface. Grabbing a chicken leg in each hand, fit the bird cavity over the beer can as shown in the above image. You can use a special beer can rack or just balance your bird Sumo style on the can. Transfer the Chicken Sumo Warrior to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (no coals or burners on directly under the bird). If you should have any heat source directly under the bird you will likely end up with an incinerated chicken tripod, and the recipe will be renamed Fire Extinguisher Chicken. Keep the grill cover on, for approximately 1 1/4 hours or until the internal temperature reads 165 degrees F in the breast area, and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. I prefer to use a thermometer; stabbing is so violent! Remove from grill and let rest for 10 minutes before carving.

Suggestion: Serve with some Gourmet Barbecue Sauce on the side for dipping.

Honey Mustard Slow Roasted Pork

Mustard is not just for sandwiches or hot dogs. Here is an example of another way you can use it! For this recipe we utilize your Crockpot to save on time and cleanup:

Ingredients:
2 pork tenderloins
salt and pepper
1 small clove garlic, minced
4 tablespoons PC Roasted Garlic & Red Chile Mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.

Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Suggestion: Serve with some baby spring greens tossed in a light vinaigrette.

Monty's Fire Lizard Cajun Jambalaya

Ingredients:
12 medium shrimp, peeled, de-veined and chopped
4 ounces chicken, diced
2 tablespoons olive oil
1 tablespoon Creole seasoning
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon Monty's Fire Lizard
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and Monty's Fire Lizard. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Monty's Fire Lizard hot sauce.

Bucky Goldwings  

Guaranteed the best Hot Wings you ever had! Simple ingredients,
Simple instructions, amazing results!

Ingredients:
3 stalks of celery - cut into sticks
4oz Blue Cheese Dressing - for dipping
10-12 Chicken wings
Oil - For deep frying
1/4C Bucky Goldstien's Hot Sauce
1/4C Butter - melted

Heat oil to 350 degrees. Fry wings in oil until golden brown &
crispy. In a large bowl, slowly whisk Bucky Goldstien's Hot
Sauce into melted butter. Allow wings to drain on paper towel
and cool slightly. Toss wings in butter-hot sauce mixture.
Arrange on plate with celery sticks and blue cheese dressing for
dipping.

Variations: For a sweeter spin mix in a tablespoon of apricot
jam. For garlic wings omit the hot sauce and add a tablespoon of
chopped garlic and garnish with fresh parsley.

Monty's Best Buffalo Chicken Dip

Wing Sauce is a very versitile ingredient. Here is an example of another way you can use it!

Ingredients:
8oz. pack of cream cheese
1/2 cup ranch dressing
1/2 cup Monty's Best Buffalo Wing Sauce
2 cups of shredded cooked chicken
1/2 cup shredded Monterey Jack Cheese
1/2 cup celery

Preheat oven to 350 degrees. Microwave cream cheese 1 minute to soften.
Whisk in salad dressing and wing Sauce, stir in chicken, cheese and celery.
Bake 20 minutes. Serve with tortilla chips or vegetables.

Variations: Add a little crunch by topping with chopped walnuts
or sliced almonds before baking.

Bold As Love Honey Mustard Salmon

Ingredients for 6 servings:
1/2 cup olive oil
1/2 cup Bold As Love Honey-Habanero Mustard
4 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon salt
6- to 7-ounce salmon fillets
3 tablespoons chopped fresh dill

Directions:
Whisk first 5 ingredients in 8x8x2-inch glass baking dish. Add salmon and turn to coat. Cover and refrigerate 2 hours. Preheat oven to 400�F. Lightly oil rimmed baking sheet. Transfer salmon, skin side down, to prepared sheet; reserve 1/4 cup marinade for glaze. Sprinkle salmon with dill. Bake 8 minutes, then brush with reserved glaze. Continue baking until just opaque in center, about 8 minutes longer.

Insanity Popcorn

1. Pop 1 cup of popcorn
2. While the popcorn is popping, melt 2 tablespoons butter, 1 tablespoons brown sugar, one teaspoon Lawry's seasoning salt and one drop of Dave's Insanity Sauce.
3. After the popcorn is done pour the butter sauce over it and mix well
4. Eat with care.

Arizona Desert Chili

Servings: 6

2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped
1 green bell peppers, chopped
3 pounds ground beef
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon Total Insanity Sauce
10 tomatoes, peeled and chopped
1 can beer

Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saut�e until soft, about 5 to 7 minutes.

Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount , however.

Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

Serving ideas: Serve with cornbread or cheese biscuits.