Recipes From JJ's Red Hots - | WBTV Charlotte

Recipes From JJ's Red Hots

Sycamore ‘Hot Blonde’ Mustard

2.5 C dry mustard powder

2 tsp  kosher salt

1 tsp cayenne

2 tsp turmeric

2 tsp paprika

2 tsp garlic powder

1 tsp  cumin

1 C    sweet pickle juice

2 C    cider vinegar

1 C    ‘southern blonde girl’ ale

1 C    Jalapeño brine

1 C    Pickled jalapeños

1/2 C Honey

1 T     Kosher Salt (more to taste is necessary)


  1. Puree the jalapeños and the brine in a blender
  2. Combine all ingredients in a large metal mixing bowl
  3. Let sit 30 minutes
  4. Set up a double boiler (set metal mixing bowl over a pot of boiling water)
  5. Whisk mustard vigorously, breaking up any lumps
  6. Keep whisking until mustard thickens
  7. Cool completely (it will continue to thicken)
  8. If too thick, add a little more beer to desired consistency

JJ’ s Pub Cheese (Queso)

3 T             Olive oil or Bacon fat

1T               Yellow onion, small dice

1T               Red onion, small dice

1/2 LB        VELVEETA, Cubed

1/2 LB        Cream cheese, Cubed

6 oz.           Shredded Cheddar/Jack Blend

½ C            Milk

4  oz.          Lager Beer

1/2T           Ground Black Pepper


  1. In a saucepan, Sweat bacon and onions on MEDIUM heat in oil until translucent
  2. ADD: Cream Cheese, ½ of the Milk, stir until cream cheese begins to melt
  3. ADD: Ched/Jack, Velveeta, and rest of MILK, stir until bubbling and heated through.
  4. WHISK until smooth and all cheese is melted.
  5. ADD: Lager Beer, Black Pepper
  6. ADD: Additional Milk to desired consistency

Yield: About  1.5 Qts.

Prep Time: 1 Hour.

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