Grilled Ribeye Steak with Mambo Onions and Roasted Potatoes
Ribeye steaks 1 ¼ to 1 ½ inch thick
Steak seasoning (I prefer Montreal)
Grill spray
Butter
1. Let steaks come to room temperature. Allow them to sit for at least 30 minutes.
2. Heat grill to 450-500 degrees.
3. Season steaks right before placing them on the grill. Grill for about 6 minutes per side. For a medium rare steak, you want an internal temperature of 140 degrees. For less pink, 155 degrees.
4. Once the steak is grilled to your liking, rub the cutting board with butter, and place steak on top. Allow the steak to rest for 5 minutes before slicing.
Mambo Onions
4 large red Vidalia onions
1 bottle of Original Sweet Mama’s
Mambo Sauce
1-2 tbsp butter
1. Slice onions very thin. (I use a mandoline.)
2. On your stove or on your grill, over medium heat, add butter to a cast iron skillet.
3. Add onions and cook until tender. Add mambo sauce and cook an additional 1-2 minutes.
Roasted Potatoes
3 lbs Yukon Gold potatoes
Olive oil
Salt and pepper
1. Cut potatoes into halves and then quarters.
2. Toss potatoes in olive oil, and generously season with salt and pepper.
3. Spread on a baking sheet in a single layer.
4. Bake at 450 degrees for 40 minutes or until tender and golden brown.
Grilled Jerk Chicken with Rag’n Island Sweet Mama’s Mambo Sauce
Served with Garlic Cilantro Rice & Pineapple Salsa
Chicken thighs & legs
Dry jerk seasoning
Olive oil
Rag’n Island Sweet Mama’s Mambo Sauce
Grill spray
1. Rinse chicken, and pat dry with a paper towel. Put chicken into a ziplock bag, add olive oil (enough to coat chicken) and jerk seasoning to taste. Close ziplock bag, and massage chicken. Refrigerate overnight.
2. Preheat oven to 400 degrees. Place chicken on a baking sheet. Brush with Rag’n Island Sweet Mama’s Mambo Sauce.
3. Bake chicken for 40 minutes.
4. Preheat grill to 375-400 degrees.
5. Remove chicken from the oven, and add more Rag’n Island Sweet Mama’s Mambo Sauce.
6. Spray grill; grill chicken for 3 to 5 minutes per side. Internal temp should be 165 degrees.
Cilantro Rice
2 cups long grained white rice
4 cups chicken broth
1 tbsp garlic salt
2 tbsp Goya Adobo Seasoning Salt
1 tbsp butter
½ cup fresh chopped cilantro
1. In a large pot, add rice, chicken broth, garlic salt, seasoning salt, and butter. Put on high heat, and bring to a boil.
2. Once rice is boiling, reduce heat to medium low and cover with the lid.
3. Cook rice for 35 minutes.
4. Remove the lid when the rice is cooked, and fluff with a fork. Stir in cilantro.
Pineapple Salsa
3 cups fresh pineapple, diced
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red onion, chopped
2 jalapenos (seeds removed),
chopped finely
½ cup fresh cilantro, chopped
Juice of one lime
Salt and pepper, to taste
1. In a large bowl, mix pineapple, red pepper, yellow pepper, orange pepper, onion, jalapeno, and cilantro. Toss all ingredients.
2. Add lime juice and salt and pepper to taste.
3. Refrigerate up to 5 days.
Baby Back Ribs with Pop’n Peach Sweet Mama’s Mambo Sauce
Served with Classic Potato Salad and Dill Pickles
2 slabs of baby back ribs (make sure there is no back membrane)
Cajun seasoning
2 bottles of Sweet Mama’s Mambo Sauce Pop’n Peach
1 to 2 cups of chicken broth
2 tbsp apple cider vinegar
1. Season ribs all over with cajun seasoning. Cover and refrigerate overnight.
2. Preheat the oven to 250 degrees. In a roasting pan, combine broth and apple cider vinegar. Add ribs to the pan. Brush on Sweet Mama’s Mambo Sauce. Cover with cellophane and foil. Bake for 2 hours.
3. Preheat gas grill to medium. Remove ribs from roasting pan. Add more sauce to ribs before placing them on the grill.
4. Grill for about 5 minutes on each side until brown and slightly charred.
5. Top with some additional sauce to taste.
Classic Potato Salad
1 lb Yukon gold potatoes, cubed
8 hard boiled eggs
½ cup diced white onions
½ to 2/3 cup sweet relish
1 cup mayonnaise
1 ½ to 2 tbsp yellow mustard
1. Boil potatoes until tender. Drain from water, and allow to cool.
2. Combine all ingredients until mixed well, and salt and pepper to taste. (Try Tony Chachere’s for Jen’s favorite!)
Quick Refrigerator Dill Pickles
2 cucumbers
1 cup water
1 cup distilled vinegar
1 tbsp kosher salt
Pinch red pepper flake (optional)
2 tbsp crushed garlic
2 tsp black peppercorns
Several sprigs fresh dill
Mason jars with lids
1. Slice cucumbers thin with a mandolin. Place in mason jars with some peppercorns and some of the dill. Heat water, vinegar, salt, red pepper flakes, garlic, peppercorn, and some fresh dill in a pot.
2. Heat brine until salt is dissolved. Bring to a low simmer.
3. Immediately pour brine over cucumbers in mason jars. Allow to cool around 30 minutes.
4. Put lids on mason jars and refrigerate at least 30 minutes before serving. Store in your refrigerate for up to a month.
Jen Heasley
Jen Heasley is the owner of Sweet Mama’s Mambo Sauce and author of Cooking with the Pros where she serves up top athletic personalities and easy, comfort food recipes to the kitchens and couches of sports lovers of all ages. Read more at cookingwiththepros.us and pick up your Sweet Mama’s Mambo Sauce at Giant Food Stores, Amazon, and on her website sweetmamasmambosauce.com.
