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
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 Southwest Spaghetti Sauce
1 pound lean ground beef
1 pound sausage of choice
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
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.
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.
Baked Brie with Hot Apple Pie 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
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.
Caribbean Chicken Wraps
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
Salt and pepper to taste
Green Chile Cheddar Bran Muffins
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
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
Whisk all ingredients together.
Austin Slow Burn's Italian Chili
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
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.
Bacon Wrapped Stuffed Shrimp
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
Trim any excess fat from pork chops, spray with olive oil spray or vegetable Pam spray, set aside in a baking dish in refrigerator
Austin Slow Burn | Jill & Kevin Lewis | P.O. Box 150042 | Austin, Texas 78715-0042 | 877.513.3192