Events and Recipes

Ingredents:

1/2 medium head green cabbage, shredded (about 4 cups)

1/4 cup plus 1 tablespoon chopped fresh cilantro leaves

3 scallions, sliced thin

2 tablespoons cider vinegar

1 tablespoon vegetable oil, plus more for cooking 

Table salt

3/4 cup mayonnaise

1-3 teaspoons minced chipotle chiles in adobo sauce (can be adjusted to heat preference)

1 tablespoon juice from 1 lime

1 medium garlic clove, minced or pressed through garlic press (about 1tsp)

Ground black pepper

2 teaspoons chili powde

1/2 teaspoons ground coriander

1/4 teaspoon cumin

4 (6 oz skinless mahi-mahi fillets about 1-inch thick, or any other meaty fish)

12 (6 inch) corn tortillas 

Your favorite flavor of Robin's Rockin' Cajun Pepper Jelly

Directions:

1. Toss cabbage, 1/4 cup cilantro, scallions, vinegar, 1 teaspoon oil, and 1/2 tsp salt in bowl and set aside for serving.  
2. In a separate bowl, combine mayonnaise, remaining 1 tbsp cilantro chilies, liim juice, and garlic season with last and pepper to taste, and set aside. 
3. Combine chili powder, coriander, cumin 1/2 tsp salt and 1/4 tsp pepper in bowl.  Pat fish dry with paper towels, rub with remaining 2 tsp vegetable oil then rub evenly with spice mixture.  Lay fish on wire rack set over baking sheet, and refrigerate fish until grill is ready.
4. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and burn until coals are partially covered with thin layer of ash, about 20 minutes.  Build single-level fire by arranging coals evenly over grill. Position cooking rage over coals, cover grill, and heat grate until hot, about 5 minutes.  Scrape grate clean with grill brush, grill is ready when coals are hot. 
5. Lightly dip wad of paper towel in vegetable oil; holding wad with tongs, wipe cooking grate.  Lay fish on grill, perpendicular to bars of cooking grate.  Cook until fish in opaque and flakes apart when gently prodded with paring knife, 10 to 14 minutes, gently flipping fish halfway through with 2 spatulas.  Transfer fish to platter, tent loosely with foil, and let rest 5 minutes.
6. Working in batches, place several tortillas in single layer on rill and cook until war, abut 10 seconds per side.  Wrap tortillas in kitchen towel or large sheet of foil.
7. Cut each fillet into 3 equal pieces.  Smear each warmed tortilla with portion of mayonnaise mixture, top with cabbage slaw, a piece of fish, and Robin’s Rockin’ mango or pineapple rum pepper jelly. 

Ingredients:

2 pounds pork loin roast

Marinade: 
1/2 cup apple juice
1/2 cup cider vinegar
1/2 cup any flavor Robin’s Rockin’ Cajun Pepper Jelly

Hot Pepper Glaze: 
1/3 cup any flavor Robin’s Rockin’ Cajun Pepper Jelly
2 tablespoons cider vinegar

Cooking Directions:

Place pork in large self-sealing plastic bag. Heat marinade ingredients together until jelly melts; pour over pork in bag. Seal bag, refrigerate 12-24 hours. Remove pork from marinade (discarding remaining marinade). 

Place pork roast on medium-hot grill over drip pan, close grill hood. Grill pork for about 40 minutes, until internal temperature on a thermometer reads 145 degrees F. Stir together glaze ingredients; coat roast with jelly glaze the last 10 minutes of cooking time.  

Remove roast from heat; let rest about 10 minutes before slicing to serve. 

 Ingredients:

6 sheets phyllo dough 14X18 size

1 stick butter, melted

1 lb. round brie

1 jar of Robin’s Rockin’ Cajun Pepper Jelly

 Crackers for serving

Instructions:

1. Preheat oven to 425 degrees F.   Before opening the phyllo dough, have a clean, dry cloth on hand to cover the phyllo that you are not working with.  Unroll the phyllo dough and lay one sheet onto a large cutting board. With a pastry brush, brush the dough with melted butter. It’s OK if it tears a bit – as you use more layers of phyllo dough, the tears will be covered. Wrap phyllo around the brie (you can use more butter to get the folds to stick to the brie)

2. Take the next sheet and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets around the cheese, always turning the cheese over each time so that the folds are on the bottom.

3. Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the Robin’s Rockin’ Cajun Pepper Jelly (your favorite flavor) across the top of the wheel. Gently place the phyllo over the Pepper Jelly, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.

4. Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. 

Let sit for 5 minutes before serving with crackers.

Ingredients: 


• 2 tablespoons vegetable oil, plus extra for oiling rack 

• 5 pounds chicken wings, split, wing tips cut off and discarded 

• Kosher salt and freshly cracked black pepper
• 1 cup of your favorite flavor of Robin’s Rockin’ Cajun Pepper Jelly* 

• 1/2 cup freshly squeezed lime juice 

• 1/2 cup hot sauce (recommended: Frank's)

  

Directions: 


• Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack. 

• Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1
  layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes. 

• In a small saucepan over moderate heat, whisk your favorite flavor of Robin’s Rockin’ Cajun Pepper Jelly, lime
  juice and hot sauce until smooth. 
• Bring to a boil, reduce the heat and let simmer until syrupy. 
• Brush 1/4 cup
  sauce on the cooked wings and broil 1 to 2 minutes.
• Brush the wings with 1/4 cup sauce again, and then turn the
  wings over and brush with another 1/4 cup sauce. 
• Broil until crispy about, 2 to 3 minutes. 
• Brush with the
  remaining sauce before serving. Would also be great on the grill!

  
  

Ingredients:

½ cup Robin's Rockin Cajun Pepper Jelly

1 tablespoon water

 1 pound boudin links

1 (8-ounce) package pepper jack cheese, cut into planks

2 (8-ounce) cans Pillsbury Crescent dough sheets, 1 sheet per can

1 large egg, beaten, for brushing

Kosher salt

½ cup crumbled bacon

½ cup diced green onion tops 

INSTRUCTIONS:

1.  Preheat the oven to 350ºF.  For the glaze, in a saucepan over medium heat, add the Robin’s Rockin’ Cajun Pepper Jelly, let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.

2. Lay out 2 links of boudin, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening at intervals along the boudin. Push down and close up the boudin around the cheese.

3. Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.

4. On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.

5. Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.

6.  With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.  Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot. Serves: 4 to 6

Recipe by: George Graham - AcadianaTable.com