Jack's Fire Dept Recipes

Family Rekindle

1½ oz. Smirnoff No. 21 Vodka
½ oz. fresh strawberry juice (strawberries and water, blended and strained)
Topped with Big Red cream soda
Garnish: flamed orange and strawberry

Combine all ingredients into a collins glass over ice.  Garnish.

Fireload

1½ oz. Crown Royal
¼ oz. Honey Syrup
2 dashes BBQ Bitters
Garnish: Orange Peel

On a cedar plank, use a culinary torch to light a penny sized ember into the wood.  Cover with an upside down rocks glass to capture the smoke.  In a mixing glass, combine Crown, honey syrup, bitters over ice, stir and strain into smoked glass over fresh ice.  Garnish with orange peel.

Jack’s Honor

½ oz. Sambuca
½ oz. Bailey’s Irish Cream
3-4 oz. Guinness

In a shot glass, combine Sambuca and Bailey’s (layered).  Pour Guinness into a pint glass. Flame Sambuca with atomizer over the shot. Serve along side Guinness.

Sunnyside Burn

1½ oz. Captain Morgan White Rum
Press fresh charred orange to fill line on a rocks glass over fresh ice.
Garnish: Fresh thyme

Hot Shot (Batch of 35 portions)

1 L Smirnoff No. 21 Vodka
½ L Tomato Juice
2½ oz. Worcestershire
1 oz. ghost pepper hot sauce
Garnish: Basil

JonFire Shot

1.5 oz. Smirnoff Wild Honey Vodka
1 oz. ginger beer
Mint bitters
Glass: Shooter
Atomizer

Jacked Up Grilled Cheese Challenge

1 hoagie roll
2 tbsp. mayo
3 slices Glenview farms ghost pepper cheese
2 slices American cheese
1 tsp. the most insane hot sauce you can find

Burnt Brussels Sprout Chips

30 petals of peeled brussel sprouts
2  oz. cheese sauce
1 pinch bacon bits
1 pinch salt
1 pinch pepper

Fry Brussels sprouts at 360° until browned. Drain then add salt and pepper in a bowl and toss. In a shot glass, fill with cheese sauce and a pinch of bacon bits on top.

Charred Grilled Wings

8 chicken wings
1 c. Frank’s hot sauce
2 oz. of your favorite jarred ranch
Tbsp. chopped cucumber

First, blanch wings in a fryer or an oven until cooked 90%. Place in Tupperware bowl and pour in hot sauce. Put on lid, shake until wings are covered. Toss on the char grill and cook 45 minutes until charred. Pour two ounces ranch dressing in a cup, add the chopped cucumber.

Irish Potato Skins (3)

3 potato skins
2 oz. diced corned beef
2 oz. sauerkraut
2 oz. Swiss cheese shred
1 oz. Russian dressing

Fry skins in deep fryer at 360° until brown. Immediately remove from fryer and drain. Sprinkle each skin with Swiss cheese. In a pot, combine corn beef and sauerkraut to warm, and spoon the recommended amount in each skin.

Top with more Swiss shred.  Torch until cheese is melted then top with a drizzle of Russian dressing using a squeeze bottle. Garnish accordingly.

Ghost Pepper Grilled Cheese

2 slices white bread
2 tbsp. mayo
1 slice American cheese
1 slice Glenview Farms ghost pepper cheese

Spread mayonnaise on each side of the bread. Build a sandwich with both slices of cheese. Place on Panini press for about 3 minutes until nice and toasted. Cut into quarters so everyone can share.