RECIPES

Booey’s Jamaican Jerk Meatballs

1 lb ground chicken

5 oz firm tofu, pressed and crumbled

4 oz by weight, finely minced red and orange pepper approximately 1-1⁄2 peppers, seeds and membranes removed

2 scallions, finely minced

1 inch fresh ginger, grated

1 egg

Booey's Jamican Jerk Sauce

Kosher salt and freshly ground pepper to taste

 

Combine ingredients, mix thoroughly. Using a 2 TBL measure out meatballs and place on wax paper. Heat frypan with a small amount of vegetable oil on medium heat. Place meatballs in hot pan and brown on one side. Flip and cover pan, let cook for approximately 3 minutes. If browning too quickly turn down heat some. Do this in stages if need be, giving space between meatballs. Add back meatballs to pan, add 1⁄2 cup of Booey’s Jamaican Jerk Sauce and coat meatballs, flipping

them to glaze meatballs. Add more sauce if needed. Eat by themselves or serve over rice.

Created by Kathe Cates

Smokehouse BBQ Beans

2 pounds dry navy beans

1/2 pound dry pinto beans

4 ham hocks

2-3 pounds smoked rib meat (or Pork Shoulder)

2 large sweet onions, diced

4 tablespoons diced garlic

2 cups bell peppers, diced

1-2 large jalapeños, sliced into rings about 1/8-inch thick (optional)

2 pounds bacon, diced, and cooked until crispy (optional)

3 1/2 cups brown sugar

1 (15-ounce) can tomato sauce

1 cup of molasses

1⁄4 cup yellow mustard

2 cups apple cider

1-2 cups of Booey’s Gourmet SmokeHouse BBQ Sauce, to taste

Salt and black pepper, to taste

 

Sort through dry beans to remove any stones or hard beans.

Place beans in a large pot, cover with water, heat to a rolling boil, remove from heat and soak for a minimum of 1 hour. Drain beans, place in a 7-quart Dutch oven.

Meantime, place ham hocks in a pressure cooker and cook for approximately 1 1/2 hours or until they fall apart. Separate meat from bone and fat, chop coarsely and add to beans. Warm rib meat and drain off fat.

Coarsely chop, then add to beans along with onion, garlic, bell pepper and jalapeño and bacon, if using. Add brown sugar, tomato sauce, molasses, mustard and 1 cup Booey’s Gourmet SmokeHouse BBQ Sauce. Gently stir all ingredients together until well combined. Place cover on Dutch oven.

Place in preheated 250-degree oven, bake covered for 5-6 hours. After about 2 1/2 hours check beans for flavor and moisture. Add apple cider, any additional barbecue sauce as needed, and salt and pepper. Stir well. Return beans, covered, back to oven and, bake another 2 hours, then stir the beans. Beans should be getting creamy. If too much liquid remains remove cover and continue to cook until excess moisture reduced and beans are creamy and tender, another 1/2 hour to 1 1/2 hours.

Created by Casey Booey 

Rasta Reuben

 2-3 grilled chicken breasts, shredded

Booey’s Sweet Jamaican Jerk Sauce

Thinly sliced pineapple ring

Dark rye bread

Swiss cheese

Asian pickles (See recipe below)

 

 

Toss shredded chicken with Booey’s Sweet Jamaican Jerk Sauce. Set aside. Grill pineapple slice. Lay two slices of dark rye bread out in a pan and drizzle jerk sauce on each slice of rye. Next, add Swiss cheese. Pile on the shredded chicken and top with the pickled veggies. Place the pineapple slice on the top and cover with the second piece of toasted rye and enjoy.

Asian Pickles

2 Serrano peppers, julienned

1 (3-inch) piece of daikon radish, coarsely shredded

1/2 red onion, thinly sliced

3 thinly sliced green onions

1 cup green cabbage thinly sliced, about 1 1/2- 2 inches in length

2 large carrots cut into 2-inch pieces and thinly shaved 

1/2 cup of apple cider vinegar with 4 teaspoons of brown sugar dissolved 

1 1/4 cups of white vinegar 

 

Salt, to taste 

 

Combine all ingredients and let pickle overnight in refrigerator.

 

 

Created by Casey Booey 

Jon’s Buffalo Chicken Balls

1lb ground chicken 

1/2cup BOOEY’S Original Pepper sauce 

3 T butter 

1 rib celery chopped 

1 sleeve Ritz Crackers crushed 

1 egg

Heat Booey sauce with butter till melted, let cool for about 10 min. Mix all ingredients together with the cooled sauce. Form into small meatballs. Arrange on cookie sheet Preheat oven to 375 deg. Cook for about 20 min. Serve with homemade blue cheese dressing and drizzle with straight Booey sauce! 

Created by Jon Chambers

Booey’s Jamaican Jerk Meatballs

1 lb ground chicken

5 oz firm tofu, pressed and crumbled

4 oz by weight, finely minced red and orange pepper approximately 1-1⁄2 peppers, seeds and membranes removed

2 scallions, finely minced

1 inch fresh ginger, grated

1 egg

Booey's Jamican Jerk Sauce

Kosher salt and freshly ground pepper to taste

 

Combine ingredients, mix thoroughly. Using a 2 TBL measure out meatballs and place on wax paper. Heat frypan with a small amount of vegetable oil on medium heat. Place meatballs in hot pan and brown on one side. Flip and cover pan, let cook for approximately 3 minutes. If browning too quickly turn down heat some. Do this in stages if need be, giving space between meatballs. Add back meatballs to pan, add 1⁄2 cup of Booey’s Jamaican Jerk Sauce and coat meatballs, flipping

them to glaze meatballs. Add more sauce if needed. Eat by themselves or serve over rice.

Created by Casey Booey 

booeys corporate.png