K Jons Italian Beef Food

K-JON'S TRIPE CREOLE

Steps:

• Boil Tripe in a broth of the following for 6 hours:.
• 3 gallons water.
• 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
• granulated garlic, onion powder, parsley, caraway seeds.
• 1 bottle of white wine.
• 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
• Remove tripe and rinse well, remove garlic bulb and save for stew,.
• Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
• When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
• Stew.
• Sautee all of the following for 15 minutes on mid-high heat:.
• 1 stick butter.
• 4 cups onion (chopped).
• 4 cups bell pepper (chopped).
• 3 cups celery (chopped).
• 2 tablespoons minced garlic.
• Add all of the following and stew for 4 hours:.
• 2- 28oz. can whole tomatoes (Crushed with by hand).
• 1- 28oz. can crushed tomatoes.
• 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
• 2 Bay Leaves, 2 tbs. sugar,.
• 1 cup calamata olives (pitted& Chopped), ½ cup capers.
• 12 oz. Ham (cubed) (I like Black Forest).
• 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
• Add the following and cook 1 hour more:.
• Tripe, Boiled Garlic (pealed), and reserve broth.

K-JON'S DIRTY RICE DRESSING

Steps:

• melt butter until it starts to brown.
• add all vegetables, cook until slightly wilted.
• Turn heat up and add meat until brown completely.
• add chicken stock, hot sauce and kitchen Bouquet, season with salt and pepper.
• Slightly over season because this is the only seasoning the rice wil get.
• Turn down heat and cover, 20 minutes or until tender.
• strain mixture and reserve liquid.
• gently fold mixture into cooked rice until thoroughly blended.
• add reserve liquid to moisten the rice to the consistency you desire, I almost use all of it, maybe 1/4 cup left, depends on taste.
• For richest flavor let sit for 1 hour or over night for best flavor.

K-JON'S AWARD WINNING CHILI

Steps:

• -mix dry ingredients well set aside.
• -brown sausage (crumbled).
• -add steak (5 mins).
• -add veg (10 mins more) reserve yellow pepper.
• -add liquid ( liquid should be blended well and hot) 2 minutes.
• -add tomato products.
• -add dry spices, reserve 1/4 cup
• - Bring to mild boil and cover (simmer 1 ½ hours).
• -add drained and rinsed beans and reserved dry spice, simmer 10 minutes more.
• -saute yellow bell pepper ( for presentation) until soft and add & serve.
• garnish with green onion ends ( scallions) and cheddar with sour cream.

K JON SAUSAGE GRAVY

Steps:

• Brown the sausage in a large skillet over medium-high heat until no longer pink.
• Add the butter to the pan and stir it around until melted.
• Sprinkle the flour over the sausage and stir for 2 minutes.
• Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.
• Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
• Serve immediately with your favorite biscuits.

K-JON'S PEPPER BLEND

Steps:

• 1.with a spice grinder grind first 2 ingredients separately. make sure not to over grind.
• 2. now add last 2 ingredients and mix well
• mix well and store in an air tight container.

K JON FRENCH ONION DIP

Steps:

• Caramelize onions (20 minutes).
• Add Shallots (10 minutes).
• Let cool.
• Mix rest of ingredients and refrigerate 24 hours or as long as you can.
• Add chives, horseradish, bacon or green onion to make your own.