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JDogg Recipes

  • - Marinating with Anything Goes

    Anything Goes! is a marinade that enhances everything you cook!  It will tenderize the toughest cuts of meat and bring out the best in beef, chicken, pork, fish, wild game, and vegetables.  Follow this suggestion for using the marinade.  You will love it!  Click here to purchase Anything Goes!

    • Marinate rib eye steaks or any cut of beef, elk or venison.

      In a ziplock bag pour in 1/4 to 1/2 bottle of Anything Goes! over meat and place in refrigerator overnight.  Depending on the amount of meat you are marinating, make sure there is enough to cover meat.

      After you have completed this, take the used marinade and transfer to a frying pan or saucepan and add 1-cup water and bring to a boil.  Reduce heat and mix in 1 teaspoon cornstarch to 1/4 cup cold water.  Using a wisk, incorporate it into pan making gravy.  If you like add 1 small can sliced button mushrooms to gravy and pour over meat or potatoes.

    • Marinating chicken.

      Rinse chicken in cold water, pat dry with paper towel and place in a ziplock bag. Pour 1/4 to 1/2 bottle of Anything Goes! in a ziplock bag and place in refrigerator for 2 to 3 hrs. Remove from bag and discard left over marinade.

      Bake, smoke, or grill till cooked.

      Never reuse marinade when using with fowl or fish!

    • Marinating fish.

      Rinse off fish pat dry with paper towel and single layer in a baking dish sprayed with Pam or tin foil pouch. Brush fish with Anything Goes! bake at 350 till done.

      Optional: slice lemon or a small amount of sliced ginger and arrange on top of fish.

      If you are grilling or smoking fish, place in a aluminum foil pouch or place fish directly on grill.

      Never reuse marinade when using with fish!

    - Glazing Pork

    Because pork is dense and a salty cut of meat it can be hard to marinade. But you can glaze it if baking, smoking or grilling.

    Simply add 2 to 4 tablespoons of brown sugar to 1 cup Anything Goes! and heat it in a sauce pan or microwave until sugar incorporates.  Optional: add ginger or crushed or diced pineapple.

    With a pastry or silicone brush, coat meat with the sweeter Anything Goes about every 1/2 hour if using a smoker.  If you are grilling or cooking meat in oven wait till meat is done before you start brushing it on.  I usually coat it 3 or 4 times placing pan or baking dish 6 to 8 inches away from broiler element and let it caramelize.

    Optional: pour 1 cup Thought U Knew! in to a microwave safe gravy boat and heat it up in microwave or in a sauce pan on top of stove and spoon over meat.

    - Lettuce Wraps

    Slice beef or chicken into 1/2" strips.  Marinate chicken or beef in Anything Goes! in a zip lock bag and put in refrigerator for 6 to 8 hrs.

    Next, cook chicken in a wok or teflon pan or on the BBQ grill. Rinse lettuce and pat dry (we suggest butterhead or romaine varieties).

    Add:

    • coarsely shredded carrots
    • green onions (cut into 1" pieces)
    • Korean Kim Chi (white radish variety is my favorite)
    • shredded cabbage or bean sprouts
    • cooked white or brown rice

    Take the lettuce and hold in your hand and put in a spoon of rice then a piece of meat.  Top with some carrots, green onions, cabbage, kim chi, sprouts and a teaspoon of Anything Goes.  Fold like a taco and eat up!  These are only suggestions. Use your imagination!
     

    - New Anything Goes Potato Bake

    Cut new potatoes into 1" pieces. Optional: add thinly sliced onions or your favorite vegetables.

    In a baking dish, spray with PAM and put in potatoes in dish. Take 1/4 cup to 1/3 cup Anything Goes! and 1/2 cup water, then pour over potatoes. Bake covered with aluminum foil at 350 to 375 degrees for 45 minutes to 1 hour or until done.

    - Stir Fry
    • In a wok, pour 1 to 2 tablespoons sesame oil and 1 to 5 cloves of crushed garlic and green onions (cut in 1" pieces).
    • Add thinly sliced chicken, pork, or beef and cook till almost done.
    • Add 1/3 to 1/2 cup Anything Goes! diluted with 1/2 cup water.  Add carrots, broccoli, mushrooms, zucchini, asparagus, diced celery and bean sprouts.
    • Cook until the meat is done and vegetables are cooked yet crunchy.
    • Spoon over cooked rice or noodles.
    - Vegetables with Anything Goes!

    Blanch vegetables for about 2 to 3 minutes in a steamer or microwave or until they are pliable but still crunchy. Next, in a teflon frying pan, put thinly sliced onion and a 1/4 cup Anything Goes! and finish cooking to your likeness. We suggest using broccoli, asparagus, or brussel sprouts. But use your imagination!

    - Ribs a'la J. Dogg!

    Get ready to make your mouth water!

    The Rub:

    • 4 tblsp brown sugar
    • 2 tblsp kosher salt
    • 1 tblsp Paparika
    • 1/2 tsp. cayenne Pepper
    • 1 tsp granulated garlic powder
    • 1-1/2 tsp granulated onion powder
    • 1 tsp course ground black pepper

    You will also need 1 cup apple cider for 2 racks of ribs (baby back).
     
    Start Cookin':
     
    Mix the rub ingredients well in a bowl then get some heavy duty wide tin foil and put it over a cookie sheet ( preferably with sides ) leaving about 4 inches of overhang on each end.
     
    Take ribs and rinse under cold water.  Pat dry and peel membrane off back.  I use a paper towel to grasp it.  This helps holding the membrane with your fingers.

    Sprinkle a good amount of rub all over ribs and rub it into the meat.  I usually do both sides and don't have any rub left when I get finished.  Let stand for about 20 minutes.
     
    Pour the apple cider into the bottom of the foil (not on ribs) and then place the ribs in the foil/cider. Take another piece of foil and place it on top and crimp around all the sides making a pouch.
     
    Place it in a 275 degree oven for about 3 to 3-1/2 hrs. for 2 racks.
     
    Peel off the top foil and pour out the juices.  Brush the ribs generously with your favorite J. Dogg Phair Presents BBQ Sauce.  Place the ribs under broiler using bottom rack.
     
    Cook about 5 to 10 minutes with door ajar till it gets real gooey and sticky.  You can sauce them again if you like or heat up some sauce in a pan and serve it on the side.
     
    Now you're eating with the Big Dogg!

     

    - Major Meatloaf

    NOT like momma used to make!

    • Take 1/2 pound ground chuck and 1/2 pound ground pork.
    • Mix in 1 beaten egg.
    • 1 medium yellow onion chopped medium.
    • Optional 1/2 cup medium diced green pepper.
    • 1 cup fresh bread crumbs.
    • 1/2 tsp. salt.
    • 1 to 2 tbls. Red Hot Mama or Thought-U-Knew!.

    Mix together with hands but don't over mix.  Put in loaf pan and put 2 to 3 slices of bacon on top then coat with Red Hot Mama or Thought-U-Knew!.  Bake at 350 degrees for 1 hour or until done.
     

    - Great J. Dogg Burgers

    Mix 2 pounds ground chuck with 1 to 2 tbls. Red Hot Mama or Thought U Knew!.  Take the mixture and make into 6 to 8 patties about 1/3 to 1/4 pound each.

    Next, slice a good blue cheese or gorgonzola cheese, or any cheese of your choice, and put on top of one patty, place another patty on top and press edges together.  Place on grill and cook till done or to your taste.

    • Slice a tomato and red onion
    • Lettuce leaves
    • Dill or sweet pickle slices
    • Three to four slices of bacon

    On a good bun (I like to lightly toast the bun) spread mayonnaise on one side of bun and Red Hot Mama or Thought U Knew! on the other half of bun with all the other ingredients and you have a J.Dogg Burger!

    -Salad Dressings

    Anything Goes: Mix 1/4 cup of Anything Goes with 1 Tbls peanut butter and put over your favorite salad.

    THOUGHT U KNEW or RED HOT MAMA: Mix 1 to 2 Tbls Thought U Knew or Red Hot Mama with 1/4 to 1/2 cup of Ranch dressing.