RECIPES
RECIPES
Cook with Jax.
Recipes built around bold flavor.
Savory Jax Pasta Salad
Built for picnics, cookouts, and real connection around the table This isn’t your standard bland side dish. This is a flavor-forward, crowd-moving pasta salad designed to hold its own next to anything coming off the grill. Clean, bold, and built for repeat plates. Ingredients (Serves 6–8) Base: • 1 lb rotini or penne pasta • 1 cup cherry tomatoes (halved) • 1 cup cucumber (diced) • ½ red onion (thin sliced) • 1 cup mozzarella pearls (or cubed fresh mozzarella) • ½ cup black olives (sliced) • ½ cup roasted red peppers (optional, but recommended) Protein (Optional but powerful): • 1½ cups grilled chicken or salami slices Flavor Build (Where it separates): • 2 tbsp Cook With Jax All Purpose Seasoning • 1 tbsp Cook With Jax Gar-Lick • ½ tsp Cook With Jax Rub U Right (for depth and slight smokiness) Dressing: • ½ cup extra virgin olive oil • 3 tbsp red wine vinegar • 1 tbsp Dijon mustard • 1 tbsp honey • Juice of ½ lemon • Sage's Bird Dog to bring the savory ⚙️ Execution 1. Cook the pasta right ○ Salt your water aggressively—this is your first layer of flavor ○ Cook to al dente, drain, and rinse lightly to cool 2. Build the base ○ Combine pasta, vegetables, cheese, and protein in a large bowl 3. Create the dressing ○ Whisk olive oil, vinegar, Dijon, honey, lemon juice ○ Add Cook With Jax seasonings directly into the dressing ○ This ensures even flavor distribution—not patchy seasoning 4. Bring it together ○ Pour dressing over pasta mixture ○ Toss thoroughly—coat everything, no shortcuts 5. Let it work ○ Refrigerate at least 1 hour (overnight is even better) ○ Flavor compounds, seasoning penetrates, texture stabilizes
JAX BLOODY MARY
Vodka Your Choice 1.5 Oz (Recommend Wheatley)
Bloody Mary Mix 4oz
Jax Bite Me Hot Sauce to Taste
Olives (garnish)
Celery (garnish)
Lemon (garnish)
Jax All Purpose (To Rim the Glass)
COMBINE:
Jax Bloody Mary Mix, Vodka and Shake, Rim glass with Jax All Purpose add ice, garnish for style with celery/olives, anything that you desire, and give a spritz of lemon.
JAX GRILLED WINGS!
4lbs of Fresh Wings
Jax Gar-Lick
Balsamic Vinegar
Jax Cask & Flame BBQ Sauce
Directions:
Marinade wings in 1/2 cup of Balsamic and 1/8 cup Jax Gar-Lick.
Mix thoroughly and let Jax and wings get to know one another.
Heat grill, Kamado's or Kettle's are best but use what you got! Get temp to 300 degrees, and hold steady.
Place wings on grill around the edges of the grates, about 2 inches from the end. Grill until they start to char slightly, flip and brush Cask & Flame on and repeat.
Once the skin starts splitting on the wings, turn off heat and keep covered for 10 minutes.
Removed from heat brush a little more Cask & Flame and serve.
Cast-Iron Maple Apple Pork Tenderloin
Serves: 4–6 | Prep: 15 minutes | Cook: 25–30 minutes
-
2 pork tenderloins (about 1–1½ lb each)
-
2 tbsp Cook with Jax Rub U Right
-
1 tbsp Cook with Jax Gar-Lick
-
2 tbsp olive oil
-
2 crisp apples, sliced
-
1 medium sweet onion, sliced
-
2 tbsp butter
-
¼ cup pure maple syrup
-
¼ cup apple cider
-
1 tbsp Dijon mustard
-
1 tsp apple cider vinegar
-
2–3 sprigs fresh rosemary
-
Black pepper to taste
Heat oven to 400°F.
Pat the pork dry and generously season with Rub U Right and Gar-Lick.
Heat olive oil in a large oven-safe cast-iron skillet over medium-high heat. Sear the pork for about 2 minutes per side until a deep golden crust develops. Remove and set aside.
Reduce heat to medium. Add butter, apples, and onions and cook for 4–5 minutes until they begin to soften.
Whisk together maple syrup, apple cider, Dijon mustard, and apple cider vinegar. Pour into the skillet and stir everything together.
Return the pork to the skillet, nestling it among the apples and onions. Add the rosemary and spoon some of that maple-apple goodness over the top.
Transfer the skillet to the oven and roast until the pork reaches 145°F internally, approximately 15–20 minutes depending on thickness.
Rest the pork for 5–10 minutes, then slice and spoon the warm apples, onions, and pan sauce over the top.
The "Jax Burger" with Smoky BBQ Onions & Crispy Cheddar
1.5 lbs ground chuck (80/20 blend is ideal for juiciness)
1 tablespoon Worcestershire sauce
2 tablespoons Cook With Jax Blues Bold Java Blast
4 brioche or good quality hamburger buns, toastedButter or olive oil for toasting buns
For the Smoky BBQ Onions:1 large yellow onion, thinly sliced
1 tablespoon olive oil
2 tablespoons BBQ sauce (your favorite brand)1 tablespoon apple cider vinegar
1/2 teaspoon Cook With Jax Rub U Right
1/2 teaspoon liquid smoke (optional, for extra smoky flavor)
For the Crispy Cheddar:
4 slices sharp cheddar cheese (or your favorite melting cheese)
Optional Toppings:Lettuce leaves
Tomato slices
Pickle chips
Bacon strips
Instructions:Prepare the Smoky BBQ Onions:In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.Stir in the BBQ sauce, apple cider vinegar, Cook With Jax Rub U right, and liquid smoke (if using).
Continue to cook for another 5-7 minutes, stirring, until the onions are tender and the sauce has thickened slightly. Set aside.
Prepare the Burger Patties:In a large bowl, gently combine the ground chuck, Worcestershire sauce, and Cook With Jax "Blues Bold Java Blast.
Do not overmix, as this can make the burgers tough.Divide the meat into 4 equal portions and form them into patties, slightly larger than your buns, with a small indentation in the center (this prevents them from bulging).
Cook the Burgers:Preheat your grill or a large cast-iron skillet over medium-high heat.Place the burger patties on the hot grill/skillet.
Cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness.During the last minute of cooking, place a slice of cheddar cheese on top of each burger patty.
For the "crispy cheddar" effect, if using a skillet, you can gently press the cheese down to the hot surface for a few seconds to get some crispy edges, then flip the burger onto the bun so the crispy cheese is on top. On a grill, the cheese will just melt beautifully.
Toast the Buns:While the burgers are cooking, lightly butter or brush olive oil on the cut sides of the hamburger buns. Toast on the grill or in a separate skillet until golden brown.Assemble the Burgers:
Place a toasted bun bottom on each plate.Top with a generous spoonful of the Smoky BBQ Onions.Place the cooked burger patty with melted/crispy cheddar on top of the onions.Add any optional toppings like lettuce, tomato, pickles, or bacon.Cap with the toasted bun top.
Cook With Jax Tip: For an extra layer of flavor, try mixing a little grated sharp cheddar into the burger meat before forming patties!
Crispy Cast-Iron Skillet Potatoes
-
Prep time: 10 mins | Cook time: 20 mins | Servings: 4
-
2 lbs Yukon Gold or Red potatoes (cut into 1-inch cubes)
-
2 tbsp Olive oil or avocado oil (or leftover rendered bacon fat for extra flavor)
-
2 tbsp Butter
-
1 tbsp All Purpose Seasoning
-
1 tsp Gar-lick (for that extra punch of robust garlic flavor)
-
Fresh parsley (optional, chopped for garnish)
1.Par-boil the potatoes:8-10 mins.
Place the cubed potatoes into a pot of cold, salted water. Bring to a boil and cook for about 5 minutes until they are just fork-tender but not falling apart. Drain thoroughly and let them steam-dry in the colander for a few minutes.
2.Get the skillet screaming hot:2 mins.
Place a large cast-iron skillet (or heavy-bottomed frying pan) over medium-high heat. Add your oil or bacon fat.
3.Sear for the perfect crust:10-12 mins.
Add the potatoes to the hot skillet in a single layer. Let them sit undisturbed for 4 to 5 minutes to develop a deep, golden-brown crust. Toss gently and repeat for another few minutes until all sides are crispy.
4.Finish with butter and flavor:2 mins.
Turn the heat down to medium-low. Add the butter, All Purpose Seasoning, and Gar-lick. Toss continuously for 1 to 2 minutes so the melting butter foams and beautifully coats the potatoes with the seasonings without burning them.
Why par-boiling matters: Raw potatoes take a long time to cook through on the stovetop. If you put them straight into the pan with seasonings, the spices will burn and turn bitter long before the middle of the potato is soft. Par-boiling gives you that perfect steakhouse texture every single time.
Bluu's Bold Java Cast-Iron Seared Steak
-
2 ribeye or New York strip steaks, about 1–1½ inches thick
-
2–3 tbsp Cook With Jax Blu’e's Bold Java
-
1 tbsp avocado oil or other high-heat cooking oil
-
2 tbsp unsalted butter
-
2 garlic cloves, smashed
-
2–3 sprigs fresh rosemary or thyme
-
1. Prep the steaks
Remove the steaks from the refrigerator about 30–45 minutes before cooking. Pat them completely dry with paper towels. A dry surface helps build that steakhouse-quality crust. -
2. Bring on the Blu’e Bold Java
Generously season both sides and the edges with Cook With Jax Blu’e Bold Java, pressing the seasoning into the meat. Let it sit for 10–15 minutes while the skillet heats. -
3. Get the skillet hot
Place a cast-iron skillet or heavy-bottomed pan over medium-high to high heat. Add the oil and heat until it begins to shimmer. -
4. Build the crust
Lay the steaks into the hot skillet and leave them alone. Sear for approximately 3–4 minutes on the first side, depending on thickness. Flip and sear the second side for another 2–4 minutes. -
5. Butter baste
During the final 1–2 minutes, reduce the heat slightly and add the butter, garlic, and rosemary or thyme. Tilt the skillet and continuously spoon the melted, seasoned butter over the steaks. -
For best results, cook by internal temperature rather than time:
-
Medium-rare: 130–135°F
-
Medium: 140–145°F
-
Medium-well: 150–155°F
-
Remember that the steak will continue to rise a few degrees while resting.
-
6. Rest and slice
Transfer the steaks to a cutting board and rest for 5–10 minutes before slicing against the grain. -
Don’t keep flipping or moving the steak. Give Blue's Bold Java time against the hot iron to develop that deep, savory espresso-spice crust. That crust is where this steak earns its attitude.
-
Serve with roasted potatoes, garlic mushrooms, asparagus, a crisp salad, or your favorite steakhouse sides.
Grilled Sweet Potato Wedges
-
Slice sweet potatoes into thick wedges.
-
Toss with olive oil and Gar-Lick seasoning.
-
Grill until tender with crispy edges.
-
Drizzle with bourbon glaze (or a touch of Barkin’ Bourbon) for sweet heat perfection.
