Seafood Gumbo

by Gary William, DeJAVU

Ingredients

2 cups vegetable oil

2 cups flour

1 gallon water

3 Tbs. Kitchen Bouquet

1 cup each diced peppers (red, green & yellow)

2 bay leaves

1 tsp. basil, thyme, oregano, Italian seasoning

½ cup chopped parsley 

½ cup chopped green onion 

1 Tbsp. each chicken, shrimp & beef base

1 lb. shrimp

1 lb. of boneless chicken breast, cubed

1 lb. of crab claw meat

1 lb. King Cotton Cajun Smoked Sausage, diced

2 Tbs. liquid crab boil

Steamed Rice

Instructions

Heat oil in a large pot over medium high heat. Sauté all vegetables. Add the flour and water, and whisk altogether to form roux.  Add 3 tablespoons of Kitchen Bouquet to darken your roux. Let your roux come to a boil.  Add King Cotton Cajun Smoked Sausage, shrimp, crab and chicken.  Add remainder of your seasonings.  Salt and pepper to taste.

Cook for 30 minutes and serve over bed of steamed rice.

Seafood Gumbo

Smoked Maple Bacon on Whiskey Skewers

by Erik Waldkirch, Maxmillian’s Catering

Ingredients

2 cups maple syrup

2 cups bourbon whiskey

40 oz. King Cotton Hickory Smoked Slab Bacon

Smoker with Hickory Wood or Hickory Charcoal

12" or longer wooden skewers

Instructions

Slice King Cotton Hickory Smoked Slab Bacon into 1/2" strips.  Marinate bacon strips in maple syrup for 24 hours.  

Soak the skewers for 24 hours in whiskey.  Remove bacon from maple syrup and thread a slice onto a whiskey soaked skewer. 

Prepare smoker to 225°F and smoke bacon skewers until desired internal temperate and crispness is reached. 

Bacon Skewer

Jalapeno Bacon Jam featuring King Cotton Sliced Bacon

By Chef Michael Patrick, Rizzos Diner

Ingredients

1.5 lbs. King Cotton Sliced Bacon, cut into 1-inch pieces

2 medium onions, diced

2 jalapeños, seeded and deveined (leave some seeds if you prefer more heat)

3 garlic cloves, smashed and peeled

½ cup cider vinegar

½ cup brown sugar, packed

¾ cup pure maple syrup

¾ cup brewed coffee

Instructions

Cook King Cotton Smoked Sliced Bacon over medium high, stirring occasionally until fat is rendered and bacon is lightly browned.  Transfer bacon to paper towels to drain.  Reserve 1 tbsp. fat in skillet and add onions, jalapeños, and garlic.  Cook until onions are soft and translucent, about 6 minutes.

Add vinegar, brown sugar, maple syrup, and coffee.  Bring to a boil while stirring with a wooden spoon, careful to scrape the browned bits from the bottom of the pan, about 2 minutes.  Add bacon and stir to combine.  Transfer mixture to a slow cooker and cook on high, uncovered, about 4 hours until syrupy.

Using a food processor (I used a Magic Bullet), pulse until coarsely chopped.  Let cool.

Refrigerate in an airtight container for up to 4 weeks.

Notes:  

Make sure the fat is completely rendered before removing bacon from the pan otherwise it can add up to 2 hours to the cooking time.  While it may seem strange to keep something uncovered in a slow cooker, it helps release the moisture in the food, turning the bacon mixture into a syrupy consistency. 

Jalapeno Bacon Jam featuring King Cotton Sliced Bacon

Jambalaya featuring King Cotton Cajun Smoked Sausage

By Chef Gary Williams, DeJAVU Restaurant

Ingredients

1.5 lbs. boneless chicken thighs

1.5 lbs. King Cotton Cajun Smoked Sausage cut into ¼-inch rounds

½ cup chopped celery

½ cup chopped onion

½ cup diced bell pepper

1 tsp. crushed thyme leaves

1 tbsp. each salt and pepper

1 clove garlic, minced

1 (28 oz.) can crushed tomatoes

28 oz. water

4 cups parboiled rice

1 (10 oz.) can chicken or beef stock

Instructions

Heat oil in a large pot over medium high heat.  Sauté chicken and King Cotton Cajun Smoked Sausage until lightly browned, about 5 minutes.  Stir in celery, onion, bell pepper, thyme, and garlic.  Cook for 5 minutes, or until onion is tender and translucent.  Season with salt and pepper to taste.  Add crushed tomatoes, water, and stock.  Bring to a boil, add rice, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. 

Jambalaya featuring King Cotton Cajun Smoked Sausage

Pasta Bolognase featuring King Cotton Bologna

By Chef James Gentry, Paradox Catering

Ingredients

2 tbsp. extra virgin olive oil

2 medium onions, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

6 oz. ground King Cotton Sliced Bologna

6 oz. ground veal

3 oz. thinly sliced pancetta, finely chopped

½ cup dry red wine

3 cups beef stock, divided

3 tbsp. tomato paste

Kosher salt and freshly ground black pepper

1 cup whole milk

1 lb. egg noodles, preferably fresh

Finely grated Parmesan (for serving)

Instructions

Heat oil in a large heavy pot over medium-high heat.  Add onions, celery, and carrots.  Sauté until soft, 8-10 minutes.  Add ground King Cotton Sliced Bologna, veal, and pancetta; sauté, breaking up with the back of the spoon, until browned, about 15 minutes.  Add wine; boil 1 minute, stirring often and scraping up browned bits.  Add 2 ½ cups stock and tomato paste; stir to blend.  Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, about 1 ½ hours.  Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce.  Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally until milk is absorbed, about 45 minutes, adding more stock by ¼-cupfuls to thin if needed.

Do ahead:  Ragu can be made 2 days ahead.  Chill uncovered until cold, then cover and keep chilled.  Rewarm before continuing.

Bring a large pot of water to a boil.  Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente.  Drain, reserving ½ cup pasta water.  Transfer ragu to a large skillet over medium-high heat.  Add pasta and toss to coat.  Stir in some of the reserved pasta water by the tablespoonful if sauce seems dry.  Divide pasta among warm plates.  Serve with Parmesan.

Pasta Bolognase featuring King Cotton Bologna

© 2017 Monogram Food Solutions, LLC.