| Pulled Pork | |
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Using a 6 to 8 pound bone-in pork shoulder, stuff with garlic cloves and rub liberally with Only In New Orleans® Brisket Rub. Wrap in plastic wrap and place in refrigerator 60 - 72 hours. Start smoker or BBQ pit with enough of your favorite wood to last 4-6 hours. Place meat in aluminum pan away from direct flame and cook until meat thermometer reaches 180°F, basting occasionally. When done, allow meat to cool sufficiently to handle. Pull meat from the bone, removing the skin and fat. Make natural gravy with the drippings and use as is with the pork or add drippings to your favorite BBQ sauce and mix with coarsely chopped pulled pork. Serve on Texas toast or toasted bun. |
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| Bronzed Fish | |
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Wash the fish and coat with Only In New Orleans® Herb/Spice on both sides. Heat oil in skillet. Cook fish approximately 2-3 minutes on each side until the seasoning is crusty (not burned) and fish is cooked. Top fish with sautèed pecans or almonds in butter, or simply lemon and tartar sauce.
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| BBQ Shrimp | |
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Melt 1/4 cup butter or margarine in 10-12 inch pot. Add 1 pound of 25 count shrimp with the head left on. Stir, cover shrimp with Only In New Orleans® Herb/Spice, and stir again. Sprinkle again with Only In New Orleans™ Herb/Spice and turn shrimp over (shrimp should be coated on both sides, if not add more mix). Continue to cook shrimp until pink. There is a slight parting of the shell from the shrimp. Add some Sauterne (white wine) and cook till it ceases to bubble.
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| Red Beans & Rice | |
| 1
pound dry red kidney beans 2 medium onions, chopped 1 small green pepper, chopped 1 stalk celery, chopped 3 toes garlic chopped fine 2 tablespoons Only In New Orleans® Herb/Spice Bay Leaf Ham Bone, Pickled Pork, or Salt Meat |
Rinse the red beans, removing any foreign matter and discolored beans.Sautè vegetables in oil until transparent. Place all ingredients in 8-quart pot and cover with water (at least 2-3 inches above the beans). Cover and bring contents to boil, stirring occasionally. Reduce heat to simmer and add salt. Cover and cook for about 3 hours. Don't forget to stir frequently. Beans should be creamy when done. Serve over rice. Can be topped with chopped onions, mixed with oil and vinegar, or sliced jalapenos. Cook white beans the same way, except add fresh parsley the last 10-15 minutes. |
| Roasts | |
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Rub Only In New Orleans® Herb/Spice, Only In New Orleans® Brisket Rub, and crushed black pepper liberally on any roast. Cover and leave in refrigerator overnight. Bake at proper temperature and time according to size.
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| Jerry's Beef Jerky | |
| 4
pounds Rump Roast 2 ounces Lemon Juice 2 ounces Worcestershire Sauce 1 ounce Liquid Hickory Only In New Orleans® Herb/Spice Only In New Orleans® Brisket Rub |
Trim all fat from roast. Slice roast into 1/8 inch slices. Sprinkle seasonings on each layer as placed in dish. Mix liquids and pour over meat. Marinate 30 minutes. |
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Method 1: Layer meat on dehydrator racks, spaced so that air flows evenly around meat. Set temperature at 145°F for approximately 10-12 hours. Method 2: Layer meat on oblong baking sheet spaced so that air flows evenly around meat. Set oven temperature at 225°F-250°F for approximately 5 to 6 hours.
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| South of the Border Stir Fry | |
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1 pound flank steak or similarly thin-cut
sirloin or top round
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Pound the steaks with a meat tenderizer several times then cut them into 1/8" strips. Coat the strips with Only In New Orleans™ spices. Put the steak strips in the skillet with oil and cook steak 2 minutes before adding the bell pepper, onion and JalapeÒo pepper. Stir-fry 3-5 minutes until tender yet crisp. Serve over tortilla shell along with your favorite mexican toppings. |
| Wild Hog | |
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Combine Only In New Orleans® Herb/Spice and Only In New Orleans® Brisket Rub to coat wild hog in side and out. May add crushed pepper and salt. Cover with cheesecloth and leave in refrigerator 2 days. Now ready to smoke over night. Serve with sweet potatoes or stuff with Jambalaya.
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| Deer / Pork Sausage | |
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1 pound ground venison
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Mix well, make into patties or stuff in casings. |
| Cajun-Style Breakfast Sausage | |
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Mix 1 pound Pure Ground Pork with 3 tablespoons Only In New Orleans® Brisket Rub thoroughly, then press into 2-inch patties. Refrigerate overnight. Cook until well done. Freeze the remaining patties until next time. - Provided by J. Russell Camp
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| Stuffed Pork Tenderloin | |
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Rub 2 small pork tenderloins with 1 tablespoon of Only In New Orleans® Herb/Spice each. Cut down the center of both to stuff with chopped pecans and chopped apple. Tie them closed with cotton string and bake at 300°F for 35 minutes.
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| Flank Steak | |
| 2-3 choice flank
steaks 1 cup dry wine 2 tablespoons Only In New Orleans® Brisket Rub |
Marinate overnight in fridge. Broil in hot broiler. |
| Spicy Meatballs | |
| 3 heaping tablespoons
Only In New Orleans® Brisket Rub 1 heaping tablespoon Only In New Orleans® Italian Seasoning 2 lb ground chuck |
Mix well, refrigerate overnight. Make into meatballs or patties. |
| Lisa's New Potatoes | |
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Wash and quarter small new potatoes. Bake until soft with low-fat butter substitute and sprinkle with Only In New Orleans® Herb/Spice. Try It!
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| Poultry | |
| Rub any chicken (whole or in pieces), capon, cornish hen, turkey, etc. with Only in New Orleans® Italian Seasoning and bake according to size until done at 350°F. Serve with hot garlic bread made with garlic butter, grated cheese and generously sprinkled with Italian Seasoning. | |
| Tasty, Tangy Potato Salad | |
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Make your favorite potato salad and sprinkle with some Only In New Orleans® Herb/Spice for extra flavor.
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| Popcorn | |
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Sprinkle Only In New Orleans® Herb/Spice or Only In New Orleans® Brisket Rub on unsalted popcorn cooked in low-calorie oil for a heart-healthy popcorn.
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| Additional Uses | |
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