Jo Jos Recipes

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

Steps:

• Combine the salt,pepper,onion and garlic powders,cayenne, and oregano in a small bowl.
• Toss the potato wedges with 4 teaspoons of spice mixture and 1/4 cup oil in a large microwave-safe bowl; cover tightly with plastic wrap. microwave on high until potatoes are tender but not falling apart, 7-9 minutes, shaking the bowl (without removing the plastic) to redistribute the potatoes halfway through cooking. slowly remove the plastic wrap from the bowl (be careful of the steam) and drain the potatoes. arrange the potatoes on a rimmed baking sheet and cool until they firm up, about 10 minutes. (potatoes can stay at room temp up to 2 hrs if need be) heat the remaining 3 quarts of oil in a large dutch oven over high heat to 340 degrees.meanwhile, combine the flour,cornstarch in a medium bowl and whisk the buttermilk and baking soda in a large bowl. working in 2 batches, dredge the potato wedges in the flour mixture shaking off excess, dip in the buttermilk mixture,allowing the excess to drip.back into bowl, then coat again in the flour mixture. shake off the excess and place on a wire rack,(the potatoes can be coated up to 30 min in advance).
• when the oil is ready,add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. transfer the wedges to a large bowl and toss with 1 teaspoon of the spice mixture. drain the wedges on a baking sheet lined with paper towels. return the oil to 340 degrees and repeat with the second batch of wedges. serve with extra spice mixture on the side.
• can serve with creamy horseradish sauce or other sauces.

Steps:

• In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.
• Dip potato wedges in egg, then in spice mixture.
• Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.