March Madness…a national phenomenon to watch our favorite college basketball teams sweat it out to reach champion status. Sure, good friends and a ton of cheering can make the game, but let’s talk about the real hype: the food. Every great game deserves a great snack and these easy recipes from Jones Dairy Farm will garner more cheers from the crowd! From deviled eggs to a savory dip to bacon-wrapped shrimp…these all-stars are sure to steal the spotlight!
Sriracha Bacon Deviled Eggs
Makes 4 servings
4 slices Jones Dairy Farm Dry Aged Bacon, diced
8 large eggs, hard boiled, peeled and halved lengthwise
1/4 cup mayonnaise
1 teaspoon Sriracha, or more, to taste
1 teaspoon Dijon mustard
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1/4 cup diced avocado, for garnish
1 tablespoon chopped fresh chives, for garnish
1. Heat large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to paper towel-lined plate, reserving 1 teaspoon bacon fat.
2. In large bowl, roughly mash egg yolks with 1 teaspoon bacon fat, mayonnaise, Sriracha, mustard, cayenne pepper, salt and pepper, to taste. Fill egg white halves with egg mixture.
3. Garnish with additional crumbled bacon, avocado, chives and cayenne pepper, if desired.
Makes 12 Servings
8 ounce Jones chunk liver sausage
1 cup sour cream
6 green onions (white portion only), chopped
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish
4 drops hot pepper sauce
1 teaspoon Worcestershire sauce
1. Place all ingredients in a food processor and process until smooth. Or, place all ingredients in a mixing bowl and beat with electric mixer or spoon until smooth.
2. Cover and chill for several hours or overnight.
3. Serve with gluten-free baguette slices (such as Against the Grain), crackers, or fresh vegetables.
Makes 4 servings
12 Jones hickory or cherrywood smoked bacon strips
1 small jalapeño
1/2 cup barbecue sauce
4 bamboo skewers or toothpicks, soaked in water
12 medium-size fresh uncooked shrimp
1. Preheat oven 350º F.
2. Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein.
3. While wearing rubber gloves, remove seeds from pepper and cut into 12 slivers. Then, make a shallow cut into the underside of each shrimp and insert a piece of pepper.
4. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.
5. Bake for 10 minutes until done, but not crispy.
6. Baste with barbecue sauce. Grill or pan sear, uncovered, for 4 to 5 minutes. Turn, baste and grill an additional 4 to 5 minutes, or until bacon is crisp and shrimp has turned pink. Serve with additional barbecue sauce (discard any remaining sauce used for basting).