Not Your Average Joe's

joes_home_header.jpg

joe's entire menu is
available for takeout >>

comments >>
suggestions >>

printable menu >> monthly specials >>

Recipes to Try at Home

Whip these up to impress your dinner guests.

(Or let us make it for you. We won't tell.)

* Peach Sangria

3 cups White Zinfandel

1/4 cup Brandy

3/4 cup Peach Schnapps

1/4 cup Peach syrup

Splash of sprite per serving

Combine ingredients in a pitcher.

Add sliced fruit and mix well.

Serve over ice with a splash of sprite.

Shake well.

Drink should look bubbly.

Yield= 4.25 cups

Printer Friendly Version
Close Panel

* Not Your Average Joe's Dip (the one you crave)

Ingredients:

1 oz. grated romano/parmesan cheese

1 pinch red pepper flakes

2 fl oz. 10% oil blend

0.5 tsp chopped garlic

Serving = 1

1 Combine grated cheeses and red pepper flakes together.

2 Add garlic and oil and mix well.

Printer Friendly Version
Close Panel

* Caribbean-Buffalo Chicken Tenders

Buffalo Tenders

1.5 cups Japanese bread crumbs

0.75 cups plain bread crumbs

3 tsp garlic powder

3 tsp crushed red peppers

1 tsp cumin

1 tsp salt

0.25 cup milk

1 Egg

0.75 cup flour

24 - 1 oz chicken tenders

Buffalo BBQ Sauce

3.75 fl oz bbq sauce

0.5 cup Franks Red Hot sauce

0.5 cup mango juice

1 oz butter - melted

Add barbeque sauce, frank's red hot and mango juice to a mixing bowl. Whip in butter and mix well.

Combine bread crumbs with garlic, red pepper, cumin and salt. Whisk together milk and eggs. Dip tenders in milk and egg wash. Coat well with flour and evenly coat with breading mixture. Bake in 350 degree until golden brown and well cooked. Once cooked, toss in buffalo barbeque sauce. Serve with blue cheese dressing.

Servings: 4

Printer Friendly Version
Close Panel

* Herb-Crusted Line-Caught Haddock

Four 7 oz portions Haddock

4 cups eggs

2 cups milk

1 tbsp iodized salt

1 tsp garlic powder

4 cups Japanese bread crumbs

4 tbsp chopped parsley

¾ cups basil

2 fl oz oil

Whisk together eggs until smooth. Add milk, salt and garlic powder and whisk together until smooth. Mix bread crumbs, parsley, basil and teaspoon of salt together. Dip haddock in egg wash and place in breadcrumb mixture. Evenly coat fish and sauté with oil until golden brown on both sides. Serve with favorite sides.

Servings: 4

Printer Friendly Version
Close Panel

* Spice-Rubbed Flank Steak

Four 9 oz portions Flank Steak

Spice Rub:

2 tsp salt

1 tsp cinnamon

1 tsp ginger

1 tsp granulated garlic

1 tsp onion powder

4 tbsp paprika

1 tsp cayenne

1 tbsp sugar

1 tbsp cumin

8 tbsp brown sugar

Combine ingredients in a clean mixing bowl. Mix well.

Red Onion Jam:

1 fl oz cooking oil

5 oz red onion julienne

1/4 tsp salt

1/4 tsp pepper

1 tbsp red wine vinegar

2 tbsp burgundy wine

1 tbsp brown sugar

1 tbsp honey

2 tbsp raisins

1/4 tsp grenadine

1 tbsp lemon zest

1 tsp thyme – chopped

In a preheated sauce pot, add oil and onions. Season with salt and pepper and sauté until tender, stirring frequently for 10 minutes. Add red wine vinegar and burgundy wine. Stir well. Cook for 2 minutes. Add brown sugar, honey, raisins and grenadine. Cook over low heat until mixture reduces to a syrup. Add thyme and lemon zest and mix well.

Pomegranate Glaze:

2 tbsp cooking oil

1 tbsp garlic- chopped

2 oz diced red onions

1 tsp kosher salt

1 tsp black pepper

½ lb brown sugar

¼ cup balsamic vinegar

¼ cup soy sauce

1 tbsp marsala wine

¼ tsp tabasco sauce

4 tbsp pomegranate puree

1 tbsp orange juice concentrate

1 tbsp honey

2 ½ fl oz water, cold

½ tbsp spice arrowroot

½ oz corn starch

Add oil to heated saucepot. Sauté garlic and red onion until translucent. Add salt and pepper and brown sugar and cook for 5 minutes or until sugar is liquefied. Add balsamic vinegar, soy sauce, marsala wine, Tabasco sauce, pomegrante puree, orange juice concentrate and honey. Bring to simmer. Cook to dissolve sugar. In a separate clean mixing bowl, using a whisk, make a slurry mix of cold water, arrowroot and corn starch and add to sauce. Bring to boil and simmer for 15 minutes until thick enough to coat back of spoon. Strain through a fine strainer.

Plating Instructions:

Lightly oil and season flank steaks equally on both sides with spice rub mix. Place on a clean, hot grill. Grill on both sides. Cut steak into 4 slices against the grain. Drizzle pomegranate glaze over steak and top with red onion jam.

Servings: 4

Printer Friendly Version
Close Panel

* Garlic Shrimp

2 pounds shrimp

2 fl oz cooking oil

1 tsp salt

1 tsp pepper

1 tsp chopped garlic

12 fl. oz mozambique sauce

8 tbsp diced plum tomatoes

4 oz butter melted

4 slice grilled/toasted bread of your choice

2 tbsp chopped parsley

Season shrimp with salt and pepper. In a preheated sauté pan, add oil and seasoned shrimp. Once shrimp is cooked, add garlic and sauté until golden brown. Deglaze with mozambique sauce and diced tomatoes. Mix in butter until sauce is blended and shrimp is coated well. Toast bread. Finish sauce with chopped parsley.

Mozambique Sauce

2 fl oz cooking oil

6 tbsp chopped garlic

14 fl oz Bud or Bud Light

1 tbsp spice granulated garlic

2 pack sazon*

1 tbsp kosher salt

5 tbsp lemon juice

2 cup heavy cream

6 tbsp Tobasco

Heat oil in a sauté pan. Add garlic and cook to a light golden brown color until garlic starts sticking to pan. Deglaze with beer and add granulated garlic, sazon and salt to dissolve.

Cool down and add rest of ingredients. Mix with a whisk.

Plating instructions:

Place bread in center of bowl. Scatter shrimp on top of bread and around center of bowl. Pour sauce over shrimp, making sure tomatoes are visible for color.

*You can purchase sazon at grocery store. It is in international isle.

Servings: 4

Printer Friendly Version
Close Panel

* Almond Crusted Goat Cheese Salad

Raspberry Vinaigrette

1 cup whole raspberries, fresh or frozen

3 ¼ tbsp honey

¼ cup red wine vinegar

1 cup cooking oil

1 tsp salt

¼ tbsp black pepper

Puree raspberries with honey and vinegar. Gradually add oil to blend. Add salt and pepper.

Peppered pecans

¾ cups pecan halves

2 tsp corn syrup

2 tsp water

4 tbsp granulated sugar

½ tsp black pepper

Place pecans in a mixing bowl and add corn syrup and water. Toss well to completely coat pecans. Add sugar and pepper and toss pecans to coat evenly and thoroughly. Line a sheet tray with parchment paper. Bake at 300 degrees for 30 minutes, or until dried out and sugar is coating pecans. Remove from oven and place back in mixing bowl. Toss well while they cool so they don't stick together.

Goat Cheese Patty

¾ lb. goat cheese

½ cup finely grated almond biscotti crumbs

4 tbsp flour

¾ cups milk

Scoop goat cheese into a ball and flatten cheese to three quarter inch thick. Grind biscotti until it has a breadcrumb like consistency. Coat patty with flour. Then, dip coated patty into milk. Pat ground biscotti crust to cover patty. Makes 3 pattys.

To plate:

1 biscotti crusted goat patty

3 cups lettuce of choice

8 peppered pecans

8 fresh raspberries

4 ounces raspberry vinaigrette

Plating Instructions:

Warm biscotti patty in oven. Toss lettuce with vinaigrette. Sprinkle with pecans and raspberries. Place patty on top of greens.

Servings: 3

Printer Friendly Version
Close Panel

* All-Natural Maple Glazed Pork Tenderloin

Maple Horseradish Glaze

½ cup pure maple syrup

2 tsp dry mustard

4 tsp horseradish prepared

2 tsp smooth dijon mustard

1 tsp chili powder

1 tsp kosher salt

½ tsp black pepper

2 tsp red wine vinegar

2 tbsp dried cranberries

Combine maple syrup and dry mustard and mix with a whisk until smooth. Add remaining ingredients and mix well. Ladle room temperature maple horseradish glaze over the top of pork. Sprinkle with freshly grated horseradish and garnish with a thyme sprig.

Chipotle Mash

1 pound sweet potatoes

3 oz butter

4 tsp brown sugar

1 tsp kosher salt

½ tsp chipotle peppers, pureed

3 tbsp heavy cream

Place sweet potatoes in a pan and cover with foil. Bake in a 350 degree oven for 1 hour until sweet potatoes are completely softened. Meanwhile, heat butter and sugar to dissolve sugar.

Add salt, pureed chipotles and heavy cream. Bring to a simmer. Remove skin from sweet potatoes and place in a clean mixing bowl. Add cream and butter mixture and mix with a whisk until smooth.

Pork Medallions

1 ½ fl oz cooking oil

9 each pork medallions

1 ½ tbsp each combined sugar, salt and pepper mix

9 spears asparagus

3 cup chipotle sweet potato mash

6 oz maple horseradish glaze

3 tsp finely grated horseradish root

3 sprigs fresh thyme

salt and pepper to season

Lightly oil and season pork medallion with sugar, salt and pepper mixture coating each side coating well. Grill pork for about 3 - 4 minutes. Flip and continue cooking until pork reaches an internal temperature of 145 degrees for 15 seconds. The pork will have a caramelized glaze on it from the sugar. Lightly oil and season asparagus with salt and pepper and cook on grill until hot. Remove pork from grill and place on plate. Ladle room temperature maple horseradish glaze over the top of pork. Sprinkle with freshly grated horseradish and garnish with a thyme sprig.

Servings: 4

Printer Friendly Version
Close Panel

* Soy-Honey Glazed Tofu

Four 4 oz portions Tofu

Tofu Marinade:

2 tsp honey

3 tbsp soy sauce

1 tsp chopped garlic

Sauce:

8 tbsp chopped garlic

2 oz ginger, peeled and grated

2 tbsp cumin

8 tbsp cilantro

4 oz red curry paste*

12 cups coconut milk

1.5 cups brown sugar

1 cup soy sauce

2 - 16 oz canned pureed tomatoes

4 tsp salt

8 tsp pepper

For Stir Fry Vegetables:

12 oz yellow lo mein noodles cooked

2 oz shredded carrots

1 oz summer squash

4 oz bok choy

1 oz red peppers

Combine honey, soy sauce and garlic. Place tofu in marinade and marinate for 1 hour. Sauté ginger, garlic, cumin and cilantro until it forms a paste. Stir in curry paste and add coconut milk, pureed tomatoes, brown sugar and soy sauce. Bring to a boil and simmer for 10 minutes. Remove from heat and add salt and pepper. Add cooked yellow lo mein noodles, carrots, summer squash, bok choy and red peppers. Toss well. Place noodle/vegetable mix on plate. Top with grilled tofu steak.

*You can purchase red curry paste at grocery store. It is in international isle.

Servings: 4

Printer Friendly Version
Close Panel

* Peanut Butter Thing

Peanut Butter Thing

Cookie Dough

2 1/4 oz butter

6 oz creamy peanut butter

4 oz brown sugar

4 oz flour

1/2 tbsp vanilla extract

7 oz chocolate chunks

Combine butter, peanut butter, brown sugar, flour, vanilla extract and chocolate chunks in mixing bowl with a flat utensil, like a spatula.

Mix until ingredients come together like cookie dough.

Peanut Butter Thing Pie

1 gallon vanilla ice cream

½ qt crushed Oreo cookies

6 oz caramel sauce

½ qt crushed Oreo cookies

prepared cookie dough

Place slightly softened vanilla ice cream in mixer and mix until smooth. Break up cookie dough into 1 inch pieces. Add to ice cream and mix for three minutes until equally incorporated throughout ice cream.

To Assemble: Have a 10 inch round springform cake pan ready and layer as follows.

1st Layer: Place ½ qt crushed Oreos on bottom.

2nd Layer: Ladle 2 ounces of caramel sauce over Oreos.

3rd Layer: Scoop 8 cups of cream mix over caramel sauce.

4th Layer Ladle 2 ounces of caramel sauce over ice cream mixture.

5th Layer: Evenly spread ½ qt Oreos over ice cream mixture.

6th Layer: Scoop remaining ice cream mix over Oreos.

7th Layer: Ladle 2 ounces of caramel sauce over ice cream mixture.

Top Layer: Evenly sprinkle ground Oreo crumbs over entire cake.

Wrap whole pie in plastic wrap and freeze until solid.

Printer Friendly Version
Close Panel

* Grilled Black Angus Sirloin Meatloaf

1/2 tbsp chipotle peppers

1 tbsp coriander

2 cups low sodium beef broth

2 eggs

1/2 tsp salt

1 tsp black pepper

1 oz soy sauce

3 lbs hamburger

4 oz plain bread crumbs

5 oz shredded mozzarella cheese

5 oz corn

3 oz roasted red peppers

1 tsp chopped scallions

Pre heat oven to 250 degrees. Using a mixer, mix together chipotle peppers, coriander, beef broth, soy sauce, eggs, salt and pepper. Mix well and add remaining ingredients. Make sure everything is mixed evenly but not over mixed. Place mixture into meatloaf pan. Pack down tightly and make a small indent in center. Cover with aluminum foil and place in oven. Cook for approximately 2 hours. Makes 12 slices.

Printer Friendly Version
Close Panel