Johnny Jalapenos Ride Em Cowboy Corncakes Recipes

JOHNNY JALAPENO'S COWBOY CANDY

Steps:

• Place all ingredients into a small saucepan and cook over medium heat until boiling.
• Reduce temperature to low and simmer 20-25 minutes, stirring occasionally until liquid is reduced by about half.
• Let cool, stirring occasionally (it will thicken more as it cools) You can serve it warm or transfer to a jar and store in refrigerator. Serve with crackers spread with cream cheese and the candy.
• TO JAR FOR LONG STORAGE OR GIFTS: Carefully pour hot candy/jelly into sterilized 4 or 8 oz jars, leaving a 1/4" headspace. Wipe jar rims, place warm lids and rings atop and tighten hand tight. Process in a boiling water canner for 10 minutes. Remove jars and cool on a wire rack.

JOHNNY JALAPENO'S TACO CORNBREAD SKILLET

Steps:

• Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
• Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
• In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
• Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
• Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.

JOHNNY JALAPENO'S TIJUANA ICE CREAM (WITH VARIATIONS)

Steps:

• CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate.
• Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes). Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours.
• CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil.
• Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously.
• Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil.
• Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours.
• FRIED BURRITOS: Form 1/4 cup of ice cream into a 4" long log (or use a sharp knife dipped in hot water to slice). Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours.
• Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry.
• ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP

Steps:

• In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
• Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
• Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
• Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.

BUCKWHEAT CORNCAKES

Steps:

• Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
• In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
• Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.