Julie’s Jezebel Sauce

 

 

 

 

Premiering at a Theater Near You!

Starring Julie’s Jezebel Sauce, and a Cast of Supporting Foods

For those of you outside The Bible Belt of America, you probably have never heard of Jezebel Sauce.  It’s exact Southern origins are a bit unknown but the sauce is based on the Jezebel Temptress from The Bible.  In other words, it’s wicked and will tempt you.

The sauce is sweet with some heat, and tangy with a bite.

Although I can’t remember any of my Southern family members ever making it, I can tell you that it was at many a Pot Luck Dinner, Covered Dish Affair, Picnic and BBQ, when I was growing up.  It is also the number #1 condiment in Mississippi.

There are many versions of Jezebel Sauce. 

It’s base is a Pineapple Preserve/Apple Jelly/Mustard and Horseradish foundation. 

We took that base and created our own.

—————————————————————

My Jezebel Shelf

———————————————————————

Julie Jezebel

Also Makes a Great Gift

—————————————————————

When I was a very young girl I can remember watching the 1938 movie Jezebel, starring Bette Davis, on my Grand-Parent’s T.V in the 60’s in Rome, Georgia.  Also starring are Henry Fonda and George Brent.

Jezebel Movie Posters

I came across these reviews on http://www.imdb.com :

Hot PINK Jezebel Jars

Me Julie, Ready to Make My Many Jezebels

Red Roses in my Hot Pink Vase were a necessary inspiration for me.

Before I start any project I need to have everything spread out on a table in front of me.

To the Left:  My Latin Jezebel, Center:  My Classic Take, To the Right:  The Forbidden

I am lacking a few ingredients in the photos but I spread everything out in order to build onto it as I went.

The Hawaiian Bell Pepper Above Looked Like a Mouth to Me

This is to be my Georgia Peach Jeze-Bells

I Wanted the Red and Pink Food Coloring Although None Went Into This Jezebel

—————————————————————

We will not only bring to you the recipes for our many Jezebels, but we will also bring to you the recipes of the foods that we eat them on.

I’m pretty sure that I could win an Oscar for my Jezebel’s.  🙂

——————————————————————

Jewels and Ribbon Adornments For My Jars

(I knew that I wanted my Jezebel’s to be adorned with things you would picture in a brothel.)  🙂

————————————————————-

Our Jezebels

(With Many Recipes Down Below)

The Forbidden Jezebel

With Apples

Ham Steak With Forbidden Jezebel Sauce

—————————————————————-

The Classic Jezebel (My Twist)

Excellent on Cocktail Sausages

Also,

The Devil Made Me Do It Cheese Dip Spread w/ Julie’s Classic Jezebel Sauce

(Recipes Down Below)

————————————————————

The Latin Jezebel

(With Guava Shells and Jalapeno Peppers)

———————————————————-

The Georgia Peach Jeze-Bells

Our Roasted Bells, Onions, Peaches, and Cantaloupe

Also,

A Delicious Glazed Ham

In My Georgia Peach Jeze-Bells Sauce

(Recipe Down Below)

(With Peaches and Bell Peppers)

She was after all, a Southern Jeze-Belle.

——————————————————————-

Also Check Out My:

Aloha Wahine Jezebel Sauce

AND,

An Oriental Jezebel

AND,

An Old Florida Jezebel (Sauce)

AND,

One HOT Jezebel for Breakfast (Sauce, That is.)

AND,

Click Here For:  More of Julie’s Jezebel Recipes to Enjoy

——————————————————————————————

 

Making My Jezebel’s

This is a labor of love.

  Anything from my early childhood is always a pleasure for me to make. 

There are so many happy memories attached to it.

The Jezebel Can Be Eaten On Many Foods

This is the Classic Jezebel

It is excellent on Egg Rolls, Pork Chops, As a Glaze on Pork…

—————————————————————

Used as a Glaze or Side Condiment (or Both)

(Recipe Down Below)

————————————————————————

Gordon Also Glazed our Salmon Steaks with my Classic Jezebel Sauce

Grilled Jezebel Salmon Steaks

A Delicious Dinner of Salmon, Grilled Lemons, Grilled Asparagus, Squash and Zucchini Fries…..

with Arabic Rice

Topped with Fresh Dill

———————————————————————–

Used as a Glaze and a Sauce

(Recipes at the Bottom of Page)

———————————————————

Cocktail Sausages Marinated and Cooked in Julie’s Classic Jezebel

AND,

The Devil Made Me Do It Cheese Dip Spread w/ Julie’s Classic Jezebel Sauce

(Recipes Down Below)

——————————————————————–

Ham Steak With Forbidden Jezebel and Apples

(Recipes at the Bottom)

—————————————————————–

Pan Seared Chicken Breasts with Latin Jezebel Sauce,

with Stuffed Jalapeno’s and Roasted Vegetables

——————————————————–

Gordon Hasselbacked the Carrots

—————————————————————–

We gave some of our Latin Jezebel Chicken and Vegetables to our son and his girlfriend when he dropped by the following day.  He then texted the next day bragging about how much they both loved it and were so impressed with it that they then opened the jar of Latin Jezebel that we had given them.

(Recipes Located at the Bottom.)

————————————————————–

Making Julie’s Classic Jezebel Sauce

We Are Canning These

Making the Classic Jezebel Sauce is not hard at all. 

But, we are canning these so more work is going into them.

Ingredients:

4, 12 Ounce Jars of Pineapple Preserve Topping

3-4 Jars, 17 Ounces, of Apple Jelly

2 Jars, 5.8 Ounces Each, Brown Sugar Bourbon Mustard

4 Tablespoons S&B Oriental Hot Mustard

(Place the dry mustard into a small bowl and add enough water for the consistency that you want.)

2, 5.1 Ounce Jars of Horseraddish

(Or thereabouts.  Use as much or as little as you like.) 

4 Teaspoons of Fine Hawaiian Sea Salt  (Or any that you prefer.)

—————————————————————–

You will need a pot for this.  Place it on a low-medium heat.

The Hardest Part for me is Opening the Jars

Just When I’m Ready to Get Started

The Power Went Out!

Thanks a lot TECO!

(Tampa Electric)

LIGHTS Back ON!

Time To Get Going!

The pot is on a Low-Medium Heat.  I first put in the jars of Pineapple and then Apple Jelly.

I Added Both Jars of Brown Sugar Bourbon Mustard

I then mixed together the Mustard Powder with some Water to create a paste.

Whisking it All Together

You Want to Heat up the Sauce so that it Blends Together

Here I am Adding Some Pink Food Coloring

I Wanted This To Look Very Jezebel

I Did Bring This to a Boil and Now It’s Ready to Jar

(You just want everything to cook together, perhaps 15 minutes or so, then it is ready.)

————————————————————–

Ready To Place Into Jars

You will need some Canning Jars and Lids.  I ran the Jars through the Dishwasher so that they are nice and sanitized.  Remember that when you remove them from the Dishwasher not to touch the Jars on the inside of them.

Right now we are only placing the Jezebel into the Jars.  The complete Canning Process will take place after we’ve made our Latin Jezebel.

Julie’s Classic Jezebel in Jars and Ready for Canning

—————————————————————————-

Julie’s Latin Jezebel Sauce

This Jezebel Was Fun!

Ingredients:

3, 12 Ounce Jars of Pineapple Preserve Topping

2, 17 Ounce Jars Passion Fruit Jam

2, 17 Ounce Jars Mango Jam

2, 20 Ounce Jars Bohio Guayaba (Guava Shells)

1, 10 Ounce Jar Jalapeno Pepper Jelly

4-5 Tablespoons Plochman’s Cuban Style Mustard

2-3 Jalapeno Peppers, Deseeded and Diced into Pieces

4 Teaspoons Fine Hawaiian Sea Salt

Pink Food Coloring

————————————————————————

These Bohio Brand Guava Shells Make This Jezebel

Along with the Jalapeno Peppers

The Guava Shells Look Like Tomatoes Simmering Away

The Jalapeno Pepper Jelly is the Heat

(Along with the Jalapeno’s)

We just want to bring all of this to a nice simmer, stirring consistently.

The Cuban Style Mustard is our Latin Mustard Taste Here

(Use as much or as little as you like.  This is to be designed for your taste buds.)

Slicing, De-Seeding, and Chopping the Jalapeno Peppers

Adding the Chopped Jalapeno’s to the Sauce to Simmer

—————————————————————-

With All of the Ingredients Added and Warmed It’s Time to Jar

Using a Funnel and Adding the Latin Jezebel to my Jars

Classic and Latin Jezebel Ready to be Sealed

Fill the jars with the Jezebel leaving about 1 inch of head space which is the space from the top of the sauce to the top of the jar.  This space is needed to create a vacuum when the jars are in the boiling water.  Wipe the top of the jar clean with a wet paper towel.  This will create a good seal between the lid and the jar.

Place the lids in water that is heated just under a boil for about 10 min. to loosen the rubber seal and sterilize the lids.  Using a magnetized stick, remove the lids from the water and place them on the jars.

Place the ring around the jar just snug and not tight which will allow the air to escape creating a vacuum.  Place the closed jars under water where you should see bubbles leaving the jars.  Boil the jars for 15 min.  This is the canning process.

When 15 min. are done, remove the jars with the tongs and place on a hand towel to cool.

You should begin to hear the jars pop as the vacuum pulls the lid down.  Some jars don’t have a button top and will not pop, but will be in the down position.  Any jar that didn’t pop or lid not in the down position needs to be re-done.  It could be that the jar didn’t have a good seal, or there isn’t enough head space.  Use a new lid, check the seal by wiping the top of the jar, and remove a touch of the sauce.  Place the jar back under water and boil again for another 15 min. until sealed.

———————————————————————

Forbidden Jezebel

I walked into the room and the sun was shining on my one rose and nothing else.

I just had to take a picture of it.

With My Velvet Ribbon and Jeweled Button Adornments

My Forbidden Jezebel

With Apples

—————————————————————–

You will of course need a large pot, and our canning pot.

Ingredients:

3, 12 Ounce Jars of Pineapple Preserve Topping

2 Jars, 17 Ounces, of Apple Jelly

2, 17 Ounce Jars Passion Fruit Jam

1, 17 Ounce Jar Mango Jam

1 Jar, 28 Ounces, Apple Butter (We used about 3/4 of the jar.)

4 Teaspoons Fine Hawaiian Sea Salt

8 Tablespoons of a Sweet and Spicy Mustard

6 Tablespoons Honey

(We used a honey that Gordon purchased from The Middle East.  It has a different taste than our honey does.)

2 Tablespoons Horseraddish

Chopped Apples, We Used a Red and a Green

Pink Food Coloring

——————————————————————

This recipe starts out like all the others.  Open your jars of Preserves, Jelly’s and Jam’s and place them into a pot on a low to medium heat. 

You Want Everything to Melt and Blend Together

We Added Apple Butter to This

The jar is 28 ounces but we used about 3/4 of it.

Here Gordon is Adding Our Sea Salt

We used many different Mustard’s in all of our Jezebel’s. 

Each one brought a different flavor to everyone. 

Here we decided to use this Sweet and Spicy one.

Squirt in as much as you like.  This is for your tastes.  So, taste as you go.

I knew that I wanted for us to use this Honey that Gordon picked up in The Middle East.

This is after all, Forbidden Jezebel.  🙂

Use a Whisk to Blend the Ingredients in the Pot

And now for the truly “forbidden” part, APPLES!

The Red…

and The Green.

The Apples in our Forbidden Jezebel

We did Soften Them in the Pot for About 7 Minutes

Now It’s Time to Jar

Delicious!!

————————————————————————————-

——————————————————————-

Here Gordon is Wiping the Outside of the Jars

Gordon Does Explain in the Recipe Above, The Canning Process

——————————————————————–

The Forbidden Jezebel

———————————————————————–

Georgia Peach Jeze-Bells Sauce

This one I based on my Rome, Georgia Southern Roots

You will of course need a nice big pot to cook the Jezebel, and water in the canning pot to sterilize the jars.  It can be going at a nice simmer while you make the Jezebel.

Ingredients:

3, 12 Ounce Jars of Pineapple Preserve Topping

2 Jars, 17 Ounces, of Apple Jelly

3, 17 Ounce Jars Peach Preserves

3, 10.5 Ounce, Braswell’s Red Pepper Jelly

4 Tablespoons Fine Hawaiian Sea Salt

8 Tablespoons Sweet and Spicy Mustard

2 Tablespoons Tabasco Sauce (Or to Taste)

4, 4.5 Ounce Cups Diced Peaches, Drained

3, Hawaiian Bell Peppers, Diced (or any you desire)

————————————————

Although you do see Pink Food Coloring in these photos, I did NOT use any. 

The peach coloring was pretty all on it’s own.

————————————————————————

Some of the Ingredients

You want to have the pot on a medium-low heat.

—————————————————————–

A Whisk Works Well in Breaking up the Blobs

Use Whatever Mustard You Like, To Taste

Of Course, I Am Adding Tabasco

(It would be a SIN not to.)  🙂

This was a total after thought. 

We had these in the pantry and decided to add them. 

Good choice!

I just drained the juice from the peaches and added them to the pot.

Stirring Together, Simmering Away

Chopping The Hawaiian Bell Peppers

We Wanted a Dice

Adding Them to the Pot

Now Dicing Some Red Bell Pepper

Adding To The Pot

Now For The Orange Bell Pepper

Adding To The Pot

And Add Anything Else You Desire As Well

You just want the pot to simmer a bit and then let sit.

———————————————————————

Time For Canning

(Gordon goes over the actual canning process in a few of these write up’s so I will forgo the repeat.  But, I will add that these jars have been run through the dishwasher to sterilize.  When I removed the jars I didn’t touch the inside of the jars.  I placed them on a clean surface and covered the jars with a tea towel so that no dust or dog hairs (we have dogs) could get inside the jars.)

My Old Thrift Store Funnel

Here we are adding our Georgia Peach Jeze-Belles Sauce to the jars

It’s Really Beautiful and Delicious Too!

Here Gordon is Wiping Down The Jars

Sterilizing The Lids

Adding The Rings to The Lids

Placing The Jars Into The Pot To Sterilize Them and Seal Them

—————————————————————

I hope that you enjoy making our Jezebel recipes, or even creating your own.  Imagine that? 

Being able to create your own condiment/sauce/gravy…  Cool, huh?

It’s really not that hard.  You just need an imagination and the patience to be experimental.

Julie Jezebel

——————————————————————-

The Recipes

———————————————

Autumn Pork Chops

w/ Arabic Rice and Grilled Spring Onions

Topped With Fresh Herbs and Sliced Jalapeno’s

——————————————————————

Julie’s Classic Jezebel

In a Gravy Boat or a Bowl, or Even Out of the Jar…. Yum!

—————————————————————-

Ingredients:

4 – 1 Inch Thick Cut Pork Chops

3 Tbsp. Olive Oil

2 Tbsp. Weber Chicago Steak Seasoning

2 Tbsp. McCormick Grill Mates Smokehouse Maple Seasoning

5-6 Green Onions – used in a “Supporting Role”

———————————————————————

Wash and dry your Pork Chops then coat with your Olive Oil.  I placed them on a try and used it to take the chops out to the grill.

Season the pork with the seasonings evenly on both sides.

———————————————————————–

Here are the well seasoned pork chops, green onions and tongs to use to turn all the items over while grilling.

Turn your grill’s burners on high and close the lid for ~8 min. or so to heat up the grill.  When heated to temperature, turn done the burners to medium and place the pork chops on the grill grates as shown.  Place the green onions on the tray running them through the oil and seasonings from the pork chops.  Take the tray away as it has raw pork on it and be sure to wash your hands well with soap and water.

Place the green onions on the upper part of your grill as shown.

Close the grill and don’t touch the pork for at least 6 min.

Open the grill and turn both the green onions and pork chops.  Place the pork on another section of the grill to make the grill marks on the other side.  The grill marks came from the heated grill grates at the start of the grilling process.  Grill the pork for another 5 min. or until you have an internal temperature of ~140’F.  When it rests for at least 8 min. or so, the meat’s outside super heated juices will sink back into the center of the meat bringing the meat up to 145’F.

Place the pork in the corners of a large serving tray and serve with the grilled green onions and Arabic styled rice and Yeast Rolls.

—————————————————————————-

Gordon Glazed our Salmon Steaks with my Classic Jezebel Sauce

Grilled Jezebel Salmon Steaks

A Delicious Dinner of Salmon, Grilled Lemons, Grilled Asparagus, Squash and Zucchini Fries…..

with Arabic Rice

Topped with Fresh Dill

———————————————————————–

Used as a Glaze and a Sauce

 ————————————————

Here I am soaking the cedar wood plank in water using a cast iron lid to keep it down.

In Order To Make……..

Jezebel Cedar Plank Salmon Steaks

WITH…..

————————————————————-

Arabic Rice, Grilled Asparagus and Squash, and Zucchini Fries

(We’ve got 3 recipes in the making here.)

 

Ingredients for the Arabic Rice:

1 1/2 Cups Brown Basmati Rice

3/4 Large Red Onion – diced

3 Tbsp. Olive Oil – I used one from the country of Jordan

1 Tbsp. Ground Cardamom – or more to taste

1 Tbsp. Ground Cumin – or more to taste

1 Tbsp. Ground Coriander – or more to taste

5 Cardamom Pods – seeds removed

~1/2 Cup Dried Cherries

~1/2 Cup Pitted Dried Apricots

~1/2 Cup Chopped Dates

~1/2 Cup Mixed Jumbo Raisins

1/2 tsp. Himalayen Salt

1 tsp. Dried Valencia Orange Peel

2 Whole Cinnamon Sticks

2 Bay Leaves

Fresh Ground Pepper to taste

Garnish with chopped chives

——————————————————————

Add your rice to your rice cooker’s bowl and wash with fresh water a couple of times until the water runs clear.  This removes the coating.  Use your fingers to mix the rice with the fresh water and pour out the milky water and any non-rice pieces.  Then add one inch of water above the rice.  Use your index finger and your first knuckle to measure this 1 inch measurement.  Cook the rice in your cooker until done.

Slice your Red Onion in half then dice it as shown.

Here I placed them in a bowl for later use.

——————————————————————-

Grilled Asparagus Ingredients:

~30 Asparagus

3 Tbsp. Olive Oil

1 1/2 Tbsp. Lemon Pepper

Wash your Asparagus then slice off the woody ends as shown.  Usually about 1 inch of the end depending on the freshness of the Asparagus.

Place the Asparagus into a large baggie and add your olive oil.

Add your lemon pepper and close the bag letting it sit overnight or at least for a few hours.

——————————————————————–

Yellow Squash and Zucchini Fries:

Ingredients:

3 Yellow Squash – sliced

3 Zucchini Squash – sliced

2 Eggs – beaten

2 Tbsp. Water

2 Cups Wheat Panko Bread Crumbs

1/2 Cup Grated Asiago Cheese

Salt and Pepper to taste

—————————————————————–

Slice all the squash into thin French fry wedges as shown.

Crack your eggs into a large bowl…

—————————————————————-

then add your water to the bowl and whisk until combined.

Pour your Panko Bread Crumbs into another bowl …

then add your shredded Asiago Cheese and mix all the ingredients well.

Add your pepper and salt to taste and mix well again.

Dip your squash wedge into the egg mixture to thoroughly coat.

Then dip it into the Panko and cheese mixture,

and set it on a baking tray lined with aluminum foil as shown.

Slice the ends off of your Zucchini squash and cut them into wedges as before and place them into the egg, then Panko mixtures.

Here you can see I have the bowls and tray all in a row to simplify the process.

Line the squash fries in rows on the tray as shown.

Sprinkle a little more Asiago cheese on the squash if wanted.

Bake the fries in a 400’F oven for about 25 min. or until browned.

————————————————————–

Here you can see the rice is perfectly cooked and ready for the Arabic Rice recipe.

——————————————————————–

Thaw and rinse clean your salmon fillets.

Using a pair of food pliers, remove the bones as shown.  You could also remove the backbone if you desired.  They are also easily removed after the Salmon is cooked.

———————————————————————-

I like to use a Wok for rice dishes as they remind me a making Asian foods and the ease of moving the ingredients around which the Wok provides.

Heat the Wok to medium high heat and add your oil.

When the oil comes to temperature, add your Red Onions and saute them for a few minutes.

Now add your Cardamom…

Cumin…

———————————————————————–

and Coriander to the Red Onions and mix well.

Here I am also using the Whole Cardamom Seeds which I am removing from their Pod.

Mix the Red Onion and seasonings well adding more oil if needed.

Add your Dried Cherries to the Wok…

Then your Apricots…

Chopped Dates…

and Raisins to the Wok and continue to mix well.

Now add your Cinnamon Sticks and Bay Leaves to the mixture…

then your Salt…

and Dried Orange Peel, and again mix all the ingredients well. 

The aroma of this is amazing!

Now remove some of your rice from the bowl and add it to the other ingredients in the Wok.

Begin to break up the rice with your wooden spatula while mixing all the ingredients together.  Add as much rice as you like until the consistency looks good to you.  Use any leftover rice for other meals.

Here is the finished dish which was garnished with some chopped chives.

——————————————————————–

Here I have removed the Squash Fries from the oven as they have browned to my liking.

Set them aside to be eaten later.

———————————————————————-

Slice some lemons in half to be grilled along with your Salmon.

Here are the four Salmon Fillet Steaks and a brush for the Jezebel sauce.

Turn on your grill to high and heat for about 8 min.  When at temperature, reduce the heat to medium and place your cedar planks on the grates.  TIP: Buy an entire board of cedar wood at your local home improvement store and have them cut the wood into manageable planks.  This is much cheaper than buying the already cut wood planks.  Just make sure that the wood is untreated.

Place some oil on the plank and brush it evenly over the wood’s surface.

Now place your Salmon on the plank, placing one inside the other as shown.

—————————————————————————

Add about 1/2 cup of your Jezebel sauce to a small bowl and …

use your brush to evenly coat the fish with your sauce/glaze.

Add your Asparagus to the grill as shown, over medium heat.

Close the grill for about 8 min. then turn the Asparagus using your tongs.

Add your lemons to the grill and cook them until they have grill marks on the cut side.  Grill the fish until firm and you see the white fat coming out of the fish which should take about 15 min. total time depending on the thickness of your fish and the amount of times you open your grill to tend to other items.

—————————————————————————-

 

Here you can see the nicely grilled Salmon Steaks which we garnished with some fresh Dill Sprigs.

Pictured above are the grilled lemon and Asparagus.

Here is the plated meal… this was really good and the Jezebel sauce was a huge hit.

——————————————————————-

What an Excellent Dinner!

—————————————————————

Cocktail Sausages Marinated and Cooked in Julie’s Classic Jezebel

Look How Plump and Delicious They Look

This recipe is easy and delicious.  It only requires 2 ingredients!

Cocktail Sausages, AND Julie’s Classic Jezebel!

You just want to drain the cocktail sausages of any liquid in their packaging.

Then, place the cocktail sausages into a sturdy baggie and add enough of my Jezebel to cover the sausages.

Now, marinate in the baggie, in the refrigerator for about 2-3 days.

After that, it’s time to cook them.

Preheat oven to 400F and place the sausages into a baking dish.

Place into the oven for about 30-40 minutes.

It really does depend on how your oven cooks.  It also depends on how well you want the sausages cooked.  We like them plumped and glazed a brownish color.

These are Perfect!

Decant into a lovely bowl and serve with some lovely cocktail picks.

—————————————————————

The Devil Made Me Do It Cheese Dip Spread w/ Julie’s Classic Jezebel Sauce

I am a big fan of anything cream cheesy that calls for crunch, spices, texture, and taste. 

I do believe that I have found and created it here.

I also love that I am using our backyard red peppers and our herbs.

——————————————————————–

The Ingredients:

(This boils down to a matter of how much of this or that, that you may be interested in.  I am just going to list a guide and you need to take it from there.  Cooking is sometimes an experiment.  Just taste as you go.)

2, 8 Ounce Cream Cheeses, softened

Chopped Onion

Tabasco Spicy Salt

Red Peppers Chopped, (also, reserve some to garnish.)

Whole Pistachios, or Chopped if you prefer.

And,

Julie’s Classic Jezebel Sauce

———————————————————

We are growing these peppers in our garden. 

They aren’t hot, but they do have a little bit of heat to them, as we like.

In a mixing bowl place your softened Cream Cheeses.  

And your Chopped Onions.

I then added some Pistachio Nuts, and some sliced Red Peppers.

I then decided that I wanted more.

As I said, this is up to personal tastes. 

I also added some Tabasco Spicy Salt to taste.

I then needed a mold to place my Cheese Dip/Spread into. 

The blue thing that you see above is the top of my butter dish. 

I loved the shape of it and thought it would be great to create a cheese dip/spread into it.

I placed some Saran Wrap down into the mold first, and then I placed the Cheese Dip/Spread into the mold.  I packed it down good and then I wrapped it up and placed it into the refrigerator for a day or two so that the ingredients could meld together.  I also needed it to harden up.

This Tabasco Spicy Salt is Deliciously Perfect! 

I would like to say that it is our secret ingredient here.

This was meant to be something romantic.

  In bed, on the sheets, with wine, etc.

Eaten on a Cracker with the Cheese Spread and some of my Jezebel, with a sprinkling of Tabasco Spicy Salt.

Everything is Perfect!

——————————————————————–

Ham Steak With Forbidden Jezebel and Apples

——————————————————————

Our Baked White Acorn Squash

Roasted Acorn Squash seasoned with Pumpkin Spices.

Slice your Acorn Squash in half as shown.

Remove the seeds with a spoon or other device.  You could bake the seeds separately if you wanted creating a great snack.

Line a baking sheet with some aluminum foil.  Oil the skin side of the squash using some vegetable oil and a brush.

Turn the squash over and place 2 Tbsp. of butter in each cavity then add about 1 Tbsp. of your Pumpkin seasoning.  (You can always just use the seasonal spices such as Cinnamon, Nutmeg, etc….

We just happened to have an excellent blend already on hand.

Roast the squash halves in a 400’F oven for about 5 min., then remove the squash and brush the butter and spice mixture over the top and inside of the squash.  Then cook the squash for about another 25-30 min. or until tender.  You can check this by piercing the squash with a knife.  If the knife goes in easily, the squash is cooked.

Here I have removed the squash after the first 5 min. of cooking.  You can see the butter melted nicely with the seasonings, making it easy to brush on.

Here is the finished product!  🙂

————————————————————————-

To cook your Ham Steak remove it from the plastic…

We used a cast iron skillet to cook it in while it is in the oven.  Place some vegetable oil in the skillet and evenly coat it using a paper towel.  Heat the skillet to medium high heat on your stove top.  Heat your oven to 400’F.

Slice an apple of your choice into wedges as shown.  Use a bit of lemon juice on the apple slices to prevent them from browning.

Pat the ham dry to help with the browning and when the skillet is smoking, place the steak in the pan as shown.

The ham should be sizzling from the heat.

Add your Forbidden Jezebel Sauce to the Steak…

and then add your Apple Slices around the Steak.

After About 5 Minutes….

Place the heated skillet into your oven for about 8 min. or until heated to your liking.

Here we removed the ham steak after 8 min. and then added more Jezebel sauce to the steak.

Now turn your broiler on to high and place your ham under it until browned to your liking. 

It took about 3-4 min.

Jezebel Ham Steak and Jezebel Movie

———————————————————————

Pan Seared Chicken Breasts with Latin Jezebel Sauce

With Stuffed Jalapeno’s and Roasted Vegetables

———————————————————————-

———————————————————————

Ingredients:

1 Box Zatarain’s Yellow Rice

Chicken Broth – Enough to cover the rice by 1 inch

8 Small Cauliflower Florets

8 Small Broccoli Florets

6 Chicken Breasts

9 Heaping Tbsp. Julie’s Latin Jezebel Sauce

9 Large Carrots – Hasselback Sliced

13 Tomatillos – Sliced in half

2 Red Bell Peppers – Sliced in long strips

2 Orange Bell Peppers – Sliced in long strips

8 Jalapeno Peppers – Sliced in half

8 Red Chili Peppers – Sliced in half

2 Small Tabasco Peppers – Sliced in half (Or Bird’s Eye Peppers)

3 Key Limes – Sliced in half

3 Tbsp. Olive Oil

2 pkgs. Cream Cheese – Room Temperature

1 Tbsp. Chili Powder

1 Tbsp. Sazon Caliente Seasoning

10 Roasted Garlic Cloves

1 1/2 Tbsp. Chopped Chives

—————————————————————-

Using your rice cooker, pour in your Yellow Rice, Broccoli and Cauliflower heads then enough Chicken broth to cover the rice by 1 inch.  This can be measured by using your index finger.  The distance between the tip of your finger to your first knuckle is ~1 inch in length.   Place the pot in your rice cooker, close the lid and turn it on.

Seasoned Skillets For the Chicken Breasts

Chop the ends off of your carrots then use a peeler to remove the outer skin of the carrot.

Our Tomatillos

Use a sharp knife to make the 1/8 inch slices 3/4 of the way through the carrot.

Here is a great shot of the Hasselback slices in the carrot… Nice job Julie!  Place the sliced vegetables into a large roasting pan.  Slice the Tomatillos in half and place them in the pan as well.

Slice the Bell Peppers in half, remove the seeds then slice them into 1/2 inch strips and place them in the pan.

Slice just the Jalapeno Peppers 1/3 side off and remove the seeds, but leave the stems on.  Slicing it this way will allow room for the peppers to be stuffed with the Cream Cheese mixture.

————————————————————–

Making Our Cream Cheese Stuffing

Place your room temperature Cream Cheese into a medium sized bowl.  If not at room temperature, let the Cream Cheese sit in the bowl until it is at room temperature.

Pictured are the peppers with the seeds removed.  Add the thin pepper sides to the roasting pan.  Slice the Key Limes in half and add them to the pan.

Slice your Tabasco Peppers (or Bird’s Eye Chili Peppers) into a fine chop.

Add the peppers to the Cream Cheese.

  This will give it some excellent heat, but not too harsh.

Pictured are the Hasselback Sliced Carrots, the sliced Tomatillos, Whole Chili Peppers, Sliced sides of the Jalapeno Pepeprs, Red and Orange Bell Peppers, and sliced Key Limes.

Now For Our Spices

Add your Chili Powder and Sazon Seasonings to the room temperature Cream Cheese and Tabasco Peppers.

Our Roasted Garlic That We Roasted in Butter for 45 Minutes the Day Before

Now add your Roasted Garlic Cloves to the Cream Cheese mixture.

Then add your chopped Chives to the bowl. 

We had some leftover from our garden already chopped and in our fridge.

Use a large fork to mix all the ingredients as shown.

When thoroughly mixed, use the fork to stuff the Jalapeno and Red Peppers.

————————————————————-

Add your Olive Oil to the roasting pan vegetables and…

use your hands to mix the vegetables in the oil.

—————————————————————————

Our Chicken Breasts

———————————————————————-

Our Vegetables Are Ready For The Oven

Place Into a Pre-Heated 400’F Oven to Cook for About 30 Minutes

———————————————————————–

Rinse, then dry your chicken breasts to remove any old blood or bone fragments.  It is important that your chicken is dry as you don’t want to steam your chicken from the excess water.

Place about 2 Tbsp. of vegetable oil into each of your cast iron skillets and turn your heat to medium high.  Once the oil is just smoking, add your chicken smooth (Presentation) side down and don’t move it.  TIP: You always want to cook the presentation side first, as that is the side you will place up on the plate, because it looks the best.

You don’t want to move the chicken as you are beginning to get those grill marks, or a nice sear.

Here you can just see the raised grill sections on this particular skillet.

Now, turn the heat down to medium and simply let the meat cook.

Here you can see the beautiful color of the Jezebel sauce.  The chicken will likely splatter, so be sure you use some type of lid or splatter screen.

After about 6-8 min. just lift up a section of one breast to see how far along the chicken has been cooked.  Here you can see the great grill marks this type of pan will put on the chicken.  Looking at the side of the breast, you can also begin to see the pink uncooked color of the chicken begin to turn white.  Once the white gets to the half way point, you need to turn the chicken over.

 

Now, spoon some Jezebel sauce over the chicken as shown.

————————————————————-

—————————————————–

Do this over all of the breasts.

Place both your skillets into a 400’F pre-heated oven.

We did this in our upper oven, because it has the broiler feature which we will use later.

————————————————————-

When the vegetables are at the doneness you like, remove them from the oven.

Here you can see the stuffed peppers were just beginning to brown.

Remove your rice with Broccoli and Cauliflower and place it in a large bowl.

Transfer The Roasted Vegetables To The Serving Bowl

Here I am adding some of the Jezebel Sauce to the stuffed peppers.

Here I let the chicken breasts cook in the oven for about another 8 minutes.  The breast should reach an internal temperature of ~160’F which you can check with your digital thermometer.  Then to get that grilled look, I broiled them just until the chicken began to char.

Let the chicken rest for about 10 min. to let the juices return to the inside of the breast which will finish cooking the meat internally, bringing the internal temperature of the chicken to 165’F.

Our Roasted Vegetables and Rice With Vegetables

Our Chicken Is Ready

Lastly, add the chicken to the bowl.

Here, I am plating our wonderful meal.

———————————————————————-

I also spooned some of the pan juices over the meat and rice as our Jezebel Sauce is great on everything!

All the bright colors of this food made the plate look amazing!

I hope you enjoy these recipes as much as we did.

————————————————————-

Don’t Go Away Yet!

More Recipes For Y’all!

Our Roasted Bells, Onions, Peaches, and Cantaloupe

In Julie’s Georgia Peach Jeze-Bells Sauce

——————————————-

Because the base of my Georgia Peach Jeze-Bells Sauce recipe from above, has Bell Peppers and Peaches in it, I wanted to create a recipe that mirrored that.  So, here it is!  You can add or subtract whatever you like.  This recipe is very easy and tasty.

The amounts are up to you.  This is a roasted dish.

Ingredients:

Bell Peppers

(We used Red, Orange, and Yellow)

Onions  (We used Yellow)

Peaches 

(We used canned because fresh were not in season)

Scoops of Cantaloupe

And a nice dousing of Julie’s Georgia Peach Jeze-Bells Sauce

——————————————————–

Everything will be cut for a roasting pan so make the bites as large or as small as you like.

Here Gordon is slicing the Bell Peppers and then placing them into a bowl.

——————————————————————-

This is why I had Gordon do the slicing.  The onions needed to be cut in such a way as not to fall apart too much.  I wanted them in wedges and he can do a much better job of chopping than I can.  🙂

I wanted fresh peaches but none were to be found this time of year, so we opted for canned instead. 

They worked out fine.

Into The Bowl They Go

I guess you can see that I also had Gordon to remove the seeds from the Cantaloupe for me and even scoop out the fruit.  🙂

Gordon Removing the Cantaloupe with a Melon Baller

With Everything in the Bowl, Time to Pour Over my Jezebel Sauce

Mix Together

Now place some Aluminum Foil on a Baking Sheet and use a Cooking Oil Spray to Grease.

Now Turn Out the Ingredients onto the Baking Sheet

Place Into a 350F Oven for 20 Minutes to Start

Like So

Then remove from the oven and stir around.  If you notice there is a lot of liquid in the tray in the photo top left?  It releases from the vegetables and fruit.  So, just take over to the sink and pour some of it out. 

Then, place back into the oven for an additional 15-20 minutes.

Now, It’s Ready

(If you like yours more charred then keep in the oven longer.)

Place Into a Lovely Bowl or Platter

————————————————————————

 Glazing a Ham

Baked Ham With Julie’s Southern Georgia Peach Jeze-Bell’s Sauce

 Here I am adding it to this delicious ham. 

The ham that I am using here is already cooked through.  What I want to do here is to glaze it with my Jeze-Bell Sauce.  So, I placed the oven on 300F and when it came to temperature, I placed it in the oven.  But first, I slathered it with my Jezebel Sauce.

I cooked this ham 30 minutes while continuing to glaze it with my sauce.

It looks delicious, doesn’t it?

Here Gordon is Slicing it Once it is Cooled

————————————————————————-

———————————————————–

Eat up y’all!

Julie and Gordon