Ingredients: 1 lb White meat chicken cut into cubes 1 lb stir fry vegetables or any combination of the following:   Mushrooms, bell pepper, carrots, onions, snow peas For the sauce: 1 TBSP Sesame oil 2 TBSP Hoisin 1 1/2 TBSP Just Jan's Tangerine Marmalade 1/2 tsp Asian spice blend -  sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil and cilantro. ​1 TBSP Just Jan's Tangerine Sriracha - if you desire a spicier stir fry, just add a bit more. 2 Tsp. Soy Sauce 2 Tsp Sesame Seeds lightly toasted in a pan to mix into finished stir fry. Directions: Heat the wok on medium high heat and cook the chicken using half the sauce. Cook until...
  Ribs with Fig Bourbon BBQ sauce This recipe was inspired by and adapted from a recipe for ribs by Matty Matheson. 2 lbs St.Louis style Spare Pork Spare Ribs1/2 a jar of Just Jan's Kadota Fig Spread1/2 of a white onion chopped1 and 1/2 cup of bourbon1 cup of water1/4 cup molasses3 tbsp Apple Cider Vinegar3 tbsp Smoked Paprika3 tbsp granulated garlic1 teaspoon black pepper1/4 cup brown sugar1/2 teaspoon cayenne pepper1 tbsp Worchestershire sauce2 tbsp onion powder4 tbsp canola oil, or vegetable oil Ribs This is an easy method for cooking ribs. Instead of baking them or smoking them boil them. You want to cut the ribs into manageable pieces and put them in a pot with well...
Thanksgiving is the most important Holiday meal of the year, and we all want it to be perfect. This meal can also be a very heavy meal, with lots of starches and rich foods and sauces. With that in mind I thought it would be fun to do a salad for Thanksgiving, something light and flavorful.  This Kale and Apple salad is the perfect way to start a Thanksgiving meal, it is bright and crisp with the flavors of fall and makes a nice change of pace from the typical Thanksgiving fare. Kale & Apple Salad with Fig Vinaigrette For the Dressing: 1/4 Cup Olive Oil 3 Tbsp Champagne Vinegar 3 Tbsp Kadota Fig Spread Fresh ground pepper Kosher salt...
For me Fall is the colors of the changing leaves, it’s the crispness in the air, and flavors that seem to warm you from the inside.  When Sur La Table approached me about making a pumpkin butter, I was excited to be trying something new.  I had never made a pumpkin butter before, but I knew what I wanted the flavor to evoke; Fall.  Pumpkin is a Fall staple, from pies to bread to coffee, Pumpkin is everywhere.  With that in mind we decided to look for ways to use our Pumpkin Butter that may not seem so obvious. Since I started Just Jan’s I’ve always touted the uses of our spreads as going beyond the ordinary, my Pumpkin Butter...
Grilled Shrimp with Muscadine Grape Glaze (Adapted from Andrew Zimmern’s Kitchen Adventures on Food and Wine) Grilled Shrimp with Muscadine Grape Serrano Glaze 3 Tbsp. hot  sauce (Louisiana style, like Crystal or Red Rooster) 3 Tbsp. vegetable oil, plus a bit more for grilling 3 Tbsp. fresh thyme 2 Tbsp fresh flat leaf Italian parsley 2 lbs. large shrimp – peeled, deveined, butterflied, tails left on 1/4 lb.  prosciutto salt 3/4 c. Just Jan’s Muscadine Grape Spread 1 serrano chili minced (or sliced) In a bowl combine the hot sauce, vegetable oil, thyme and parsley.  Add the shrimp and toss to coat.  Cover with plastic wrap.  Refrigerate for 4 hrs. (We didn’t take this time.  The dish still turned out...
