Austin Slow Burn Recipes

Austin Slow Burn Lasagna (Easy)
1 pound lean ground beef
1 onion, chopped
1 (4 ounce) sliced fresh mushrooms
1 (26 ounce) jar Austin Slow Burn Spaghetti Sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles (no boil)
8 ounces shredded mozzarella cheese

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in Austin Slow Burn pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8.

Beef and Sausage Spaghetti
12 cups water
1 pound spaghetti noodles
Freshly grated Parmesan cheese
1 jar Austin Slow Burn Spaghetti Sauce
1 pound lean ground beef
1 pound sausage of choice

Garlic Bread:
1 stick softened butter
4 cloves minced garlic
1 country loaf, cut into 3/4-inch slices

Heat a large skillet and add ground beef. Season with salt and pepper. Add sliced sausage and cook for 10 minutes. Drain grease from skillet and add sauce. Stir and taste for seasoning.

For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce and Parmesan cheese. Serves 4

Baked Apples with Cranberry Jam
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
1 jar Austin Slow Burn Cranberry Jam
6 same-size Granny Smith apples
2 tablespoons butter, cut into 6 teaspoon-size pieces
1 cup apple juice

Preheat oven to 325 degrees F. Combine cinnamon, nutmeg, jam and sugar in a small bowl. Set aside. Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour.

Jerk Pork Tacos
Austin Slow Burn Jerk Marinade
6 scallions, including green tops, sliced
Freshly ground black pepper
1 (4-pound) pork shoulder roast

Season pork with salt and pepper. Place pork in a plastic bag and cover with jerk marinade. Let pork marinate overnight or at least 8 hours. Preheat oven to 400 degrees . Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before shredding.

Flour tortillas
Roasted garlic mayonnaise (aioli in French)
Shredded lettuce
Diced tomato
Diced avocado

Baked Brie with Hot Apple Pie Jam
1 wheel of Brie
2 sheets of Puff Pastry
4 oz.Austin Slow Burn Hot Apple Pie Jam
1 loaf Ciabatta bread
3 sprigs of Rosemary for garnish
2 Eggs

Place brie on 1 sheet of pastry and spread jam over the top only. Try not to get any on pastry, because it will come apart when it is baked off. Cut the other sheet of pastry into a circle shape and place on top of the brie. Using egg wash, seal the pastries together and trim any excess dough. Use the extra pieces of dough to make a garnish on the top. Egg wash over this, too. Bake in a 400 degree oven until golden brown. Cut bread into wedges and serve together.

Roasted Red Pepper Rolls with Green Chile Jam
5 ounces Pure Luck goat cheese
3 roasted red peppers
¼ teaspoon fresh thyme
Salt & pepper to taste
1 jar Austin Slow Burn Green Chile Jam

In small bowl combine thyme, cheese, salt and pepper. Form cheese into little logs and place in the refrigerator to chill. Cut red peppers lengthwise into 2-inch wide strips. Wrap peppers around cheese and place on plates with the seam down. In a small saucepan, heat the Green Chile Jam. Spoon jam over pepper rolls and serve with sliced baguette. Serves 6

Jamaican Jerk Shrimp Tacos
1/3 jar Austin Slow Burn Jerk Marinade
1 Tbls. Olive Oil
Chinese Cabbage (Napa Cabbage) (chopped)
Tomatoes (diced)
1 lb 21-25 Shrimp (whole without tail, vein removed)
Salt and pepper to taste

Options: Grilled Jamaican Jerk Pork, Grilled Jamaican Jerked Chicken (Cubed)

Mix Marinade and Oil together, cover shrimp and marinate for 2 to 3 hours. Grill Shrimp (don’t over cook).

Warm tortillas, spread aioli, thin layer of cabbage, line of tomatoes, 4 shrimp, and roll. Serve immediately.

1 cup Mayonnaise
1 clove Garlic
Salt and pepper to taste

Caribbean Chicken Wraps
Chinese Cabbage (Napa Cabbage) (chopped)
Tomatoes (diced)
Salt and pepper to taste
Grilled Jamaican Jerked Chicken (Cubed)

Options: Grilled Jamaican Jerk Pork,

Grilled Jamaican Jerk Shrimp (whole without tail)

Warm tortillas, spread aioli, thin layer of cabbage, line of tomatoes, layer of meat, roll.

1 cup Mayonnaise
1 clove Garlic
Salt and pepper to taste

Green Chile Cheddar Bran Muffins
1 jar Austin Slow Burn Green Chile Jam
1 cup Oat Bran hot cereal
1 cup milk
¼ cup shortening
¼ cup sugar
1 egg
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
¼ teaspoon soda
4 ounces sharp Cheddar cheese, shredded, (1 cup)

Mix jam, milk and oat bran together and let stand. Cream shortening and sugar till fluffy; beat in egg. Sift together next four ingredients. Add to creamed mixture alternately with the jelly mixture. Stir in Cheese. Fill greased muffin pans 2/3 full. Bake at 400 degrees for 30 minutes. Makes about 15 muffins.

Cowboy Hot Apple Pie Coffee Cake
1 jar Austin Slow Burn Hot Apple Pie Jam
1-cup milk
1 egg
2 ½ cups sifted all-purpose flour
1-cup brown sugar
2/3 cup shortening
2 teaspoons baking powder
½ teaspoon soda

Mix jelly, milk and egg together and set aside. Mix flour, sugar, and shortening together till crumbly; reserve ½ cup. To remaining crumbs add baking powder and soda; mix well. Add jelly and milk mixture; mix well. Pour into 2 greased and floured baking dishes 8 x 1 1/2 inch round pans; top with reserved crumbs. Bake as 375 degrees for 25 to 30 minutes. Serve warm. Makes two cakes.

Green Chile Salad Dressing
½ Jar Austin Slow Burn Green Chile Jam (3 oz.)
2 Tablespoons extra Virgin Olive oil
2 Tablespoons water
1 small clove of garlic (minced)
¼ teaspoon salt
¼ teaspoon Black pepper

Whisk all ingredients together.

Austin Slow Burn's Italian Chili
1 lb.Sweet Italian Sausage (ground)
1 lb. Chili grind 90% lean Beef
1 Large onion (large dice)
1 medium red bell pepper (medium dice)
1 medium yellow bell pepper (medium dice)
1 medium green bell pepper (medium dice)
2 jars Austin Slow Burn Southwest Pasta Sauce
1 can Cannellini Beans (drained well)
1 can Chili Beans (drained well)
3/4 tsp. Salt
1/2 tsp. black pepper
1/8 tsp. dried basil
1/8 tsp. dried oregano
1/8 tsp.  dried thyme
1/4 cup red wine (optional)
Table spoon Olive oil
2 Tsp. chopped fresh parsley
1/2 cup Zeato provolone picant cheese (grated)
1/2 bunch  Fresh Parsley (chopped fine)
1/2 Austin Slow Burn Salsa con Habanero (optional)

Brown sausage and beef on medium heat.Cook thoroughly. Pour meat mixture into colander and save. Add olive oil to seasoned pan. Add onions and Sauté until they become translucent. Add the 3 pepper mix  and sauté for 4 minutes. Add salt, pepper and herbs, and stir well. Add ASB Pasta sauce, wine,and bring to boil, reduce heat to simmer and  cook for 60 more minutes, stirring occasionally.Add beans simmer for 20 minutes. Top with cheese and parsley and serve. Add salsa if you want a bit more heat!
Acorn Squash
Cut in half and place in shallow pan with 1/4 in. water and bake at 400 degrees 25 min. cut side down. Turn squash over. Salt lightly and spread with little butter and Austin Slow Burn Green Chili Jam and place under the broiler about until lightly browned. 
Kicking Cranberry Chocolate Chocolate Chip Cookies
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
6 ounces bittersweet chocolate, finely chopped
2 large whole eggs
1 large egg yolk
1 cup firmly packed light brown sugar 
2 Tablespoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces Dark chocolate chips
1/2 jar of Austin Slow Burn's Cranberry Jam with Habanero

Whisk the flour, baking powder, salt, and, baking soda together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.

Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture. Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper. Roll about 3/4 of the dough into about 1/2 inch balls, place on cookie sheet. Press the top middle of ball with index finger to make a "bowl" to hold cranberry.Fill bowl with jam, top with a 1/4 inch ball pressed into a thick pancake to cover jelly.  Leave a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes. Cool on a rack.

Green Chile Jam Roll-Ups
Flour Tortillas
Cream Cheese
Chopped Pecans (optional)
Austin Slow Burn Green Chile Jam

Spread flour tortilla with cream cheese, ham, Austin Slow Burn Green Chile Jam, and then chopped pecans. Roll tortilla, slice to 1/4 inch slices, and secure with toothpick.
Chicken Breasts Glazed with Austin Slow Burn 
Austin Slow Burn Green Chile Glazed Quail
6 Semi boneless quails
1 jar Austin Slow Burn Green Chile Jam
Salt and Pepper to Taste

Salt and Pepper quail. Grill quail. Melt jam in microwave. When quail is just done toss in the melted jam. Return to grill for a quick browning being careful not to burn.

Bacon Wrapped Stuffed Shrimp
Serves 4
12 Large shrimp peeled & deveined, leaving the tail on slightly butterflied
6 Jalapeno peppers halved and seeded
1 Purple onion cut into 1 to 1 inch wedges
1 lb. Mont. Jack Cheese pieces
12 slices of bacon thin sliced

1 t butter
2 T lemon juice
3 T Austin Slow Burn Green Chile Jam
1/2 t dried basil leaves (or 2 -3 fresh basil leaves chopped fine)
1/2 t black. pepper
1 clove of fresh garlic - minced
1/3 cup white wine (chardonnay)

Heat above ingredients in a sauce pan, bringing to a boil. Lower heat , stir well. Remove from heat after 5 minutes.

Cooking Instructions: Place a slice of cheese into the butterflied shrimp. Lay a jalapeno half over the cheese slice skin side up. Lay the onion wedge over jalapeno. While holding carefully, wrap with bacon slice to cover, leaving the shrimp tail exposed. Toothpick closed to seal.

Grilling instructions: Grill indirectly over medium to medium high heat on mesquite/charcoal or gas grill while basting. Grill until bacon is browned. Do not over cook. Maximum grilling time 10-12 minutes.

Green Chile / Apple Glazed Pork Chops
4-6 Center. Cut Pork Chops 1/2" to 1" thick
4 T Austin Slow Burn Green Chile Jam
1/3 cup Austin Slow Burn Hot Apple Pie Jam
1 T. Dijon Mustard
1 T. Fresh Rosemary
2 T. Olive Oil

Trim any excess fat from pork chops, spray with olive oil spray or vegetable Pam spray, set aside in a baking dish in refrigerator. Combine all of the above ingredients in a sauce pan. Heat until blended well. Remove from heat. Baste liberally onto pork chops in a baking dish and return to refrigerator for 2-3 hours. Grill indirectly over medium high heat, turning often and basting when turning. Don’t overcook! Serve them hot off the grill.

Stewed Okra
3/4 lb. Okra Stems cut off
½ cup diced sweet onion
Juice of one Lemon
½ tsp. Salt
½ tst. Fresh black pepper
6 oz Austin Slow Burn Salasa con Habanero

Cut off stems of okra toss in stew pot with onions. Squeeze in the fresh lemon juice. Salt and Pepper then add Salsa. Cooked covered low heat until pods are tender.




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Austin Slow Burn | Jill & Kevin Lewis | P.O. Box 150042 | Austin, Texas 78715-0042 | 877.513.3192 |