Jacked Up Franks & Beans

Jacked Up Franks & Beans
A Whole New Whiskey Twist On A Classic Staple!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 2 hours 15 minutes

Ingredients
1/4 lb pork shoulder or pork belly, cubed
12 oz Kielbasa smoked sausage, sliced or cubed
1 cup onions, diced
1 cup green pepper, diced
1 clove garlic, minced
1 15 oz canned great northern beans, rinsed & drained
1 15 oz canned pinto beans, rinsed & drained
1 cup canned black eyed peas, rinsed & drained
1 cup ketchup
1 cup Jack Daniel's BBQ Sauce
1 1/2 cups beef stock
1/2 cup Jack Daniel's Whiskey
3 tbsp brown sugar
1 tsp Worcestershire sauce
1 tbsp vegetable oil
1/4 tsp pepper 

Cooking Tools
Medium Dutch oven or cast iron pot

Directions
Trim off any excess fat from the pork shoulder or pork belly. On high heat, add oil to bottom of Dutch oven and place cubed pork and sear and brown on all sides.  Add in the smoked sausage and sear for additional few minutes.  Add in the remaining ingredients and mix well.  Lower heat to a simmer, cover and cook for 2 hours.  Stir ingredients occasionally, so not to burn the beans at the bottom of the pot. The beans will thicken as it cooks. Minced parsley for garnish (optional).
Serves 6

Jam Jar Short Ribs

Jam Jar Short Ribs
The Shiraz Wine Creates A Beautiful Gravy For The Short Ribs!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 9 hours 15 minutes

 

Ingredients
4 servings, cooked white rice
7-8 chuck short ribs
1 bottle Jam Jar Shiraz Wine
4 large carrots, large cuts
1 onion, chunks
4 cup beef stock
7 garlic cloves
salt
pepper
1 tbsp cornstarch
1/2 cup cold water

 Cooking Tools
Large skillet
Large roasting pan
Foil

Directions
Preheat oven 325 Degrees F.  In a large skillet on high heat, sear short ribs on each side to get golden brown.  Sear few short ribs at a time, place seared ribs into the roasting pan.  Add in the carrots, onions and garlic.  Pour in beef stock and a whole bottle of Jam Jar Shiraz.  Cover roaster with foil and place in the oven for 9 hours.  The last 45 minutes of cooking, take off foil.  When the ribs finish cooking, carefully remove ribs with bone intact to a serving platter, place carrot and onions around the ribs.  Place roasting pan with the cooking liquid back on the stove top and on medium heat reduce liquid.  Salt and pepper to taste.  In a small cup, place 1/2 cup of cold water and 1 tbsp of cornstarch, creating a slurry.  whisk in the slurry into the simmering liquid and whisk until the cooking liquid becomes thickened like a gravy. You can strain the liquid for a smooth gravy, but it is not necessary.  Pour Jam Jar gravy over the short ribs, serve with white rice or potatoes.
Serves 4

This Wine Was Purchased At Whole Foods.