Okay, there’s no such official commandment, but if you want a tastier, tenderized cut of meat, you should marinade.

Of course, a multitude of meat specific marinades exist. Let’s say you’re grilling beef, pork, and seafood. Chances are you’ll end up buying three expensive and different types of marinade.

With that in mind, Dan Christy developed a marinade recipe which works well on any type of meat. This means you can marinade chicken, beef, pork, or seafood with John Daly Marinade and ditch the other brands. While the marinade tenderizes, the spices impart a lightly sweet spice taste to your meat.

John Daly Marinade will be available July 27 at www.johndalybbq.com

Dan loves cole slaw on his pulled pork.  He always eats his BBQ photography sessions hence the coleslaw. Of course, Dan does a lot of photography sessions. He’s been known to say a couple times a day, “I’m kinda hungry, I think I’ll take some pictures.”

Of course, Dan can whip up a batch of cole slaw on demand. I’m still trying to figure out where he stows the cabbage. Unfortunately, Dan hasn’t figured out how to freeze and ship coleslaw. It can’t be done.

So, I informed Dan he should do the honorable thing: give up the coleslaw recipe. With minimal teeth gnashing and hand wringing, Dan gave me the recipe for your use.

By the way, this is the same recipe they use at John’s restaurant.

John Daly Cole Slaw

1 pound chopped cabbage
1/4 cup shredded carrots (optional)
1 t lime juice
1/2 cup mayonnaise
1/4 cup Miracle Whip
1/4 t seasoned salt
1/8 cup sugar
1/4 T mustard

Mix all ingredients. Add milk as needed to make milky.

Recently, Dan Christy began conversing with Rome, Italy resident and golfing enthusiast, Pierluigi Calabretta via Facebook.

Also, Pierre loves great food. He sent us his recipe for panzanella, a favorite summer salad recipe:

Hi Dan! First one is called PANZANELLA, and it’s simple but great in hot summer days!

INGREDIENTS for 2 people:

Stale bread (about 4 slices), two tomatoes, one half onion, one cucumber, two teaspoons vinegar, five chopped basil leaves (fresh, if possible!), one table spoon oil, salt and pepper.

RECIPE:
Fill a bowl with cold water. Then with your hands soak the bread. This is the very important moment for a good panzanella! Don’t leave the bread for too long in the water.

When it starts to soften after about thirty seconds, take it out. Break the soaked bread into peaces and mix with the chopped vegetables and all the other ingredients.

Make it rest for at least one hour, but I like it when it is prepared the day before.

Possible add-ons: garlic, balsamic vinegar and other vegetables.
Use of good extra virgin oil is VERY important.

Ciao!

Pierluigi Calabretta

Here’s a grilled panzanella recipe from Epicurious.

In a move designed to increase production while maintaining strict quality controls, CEO Dan Christy said, “We’ve spent a good deal of time with Joe. I’m impressed with the way he’s a hands on entrepreneur who’s dedicated to producing small batches of  high quality product.”  Dan adds, “Our sauce is a closely guarded family recipe and we’re glad to have Joe as part of the John Daly family.”

Original Juan takes over production reigns for John Daly BBQ Sauce, dry rub, salsa, marinade, and BBQ pizza sauce.

Joe Polo of Original Juan

In case you’ve never heard of Original Juan, the company was founded when Joe Polo and his friend R.J. Samuels started the Lotta Hotta Specialty Foods Chain in 1991.

Original Juan produces a wide range of award winning small batch products including their famous Pain Is Good line of hot sauces. Also, Original Juan manufactures numerous product lines, both under their name and private labeled. The products include barbeque sauces, salsa, rubs, desserts, and dips.

In 2006, INC. magazine listed Original Juan as one of the top 100 Inner City Companies in the nation.

As for the Kansas City-Memphis link, Dan Christy says, “Both cities are great barbeque cities and while there’s always good natured ribbing about who’s best, we’re honored to have Memphis style products made by Original Juan…regardless of the locale.”

I came to find out, he needed help finding the omelet. Since I’m 500 miles away, I wagered Dan knew the omelet’s exact location. This was his way of letting me know, “I’m eating good this morning…how’s your bowl of cornflakes?” Here’s Dan’s recipe:

Your Daly BBQ Omelet

2 Eggs
2 Tbs cold water
John Daly Hickory Smoked Pulled Pork (chopped)
John Daly BBQ Sauce
John Daly BBQ Dry Rub
Cheddar cheese
Mozzarella cheese
Parmesan cheese
Onion and garlic (sautéed in extra virgin olive oil and a little butter)

Take the eggs and add water, whisk until mixed (this fluffs the eggs when they cook).
Place the egg mixture in an 8″, or so, skillet and cook. When cooking the eggs, I use a rubber spatula which helps pull the eggs from the sides. This keeps the egg mixture at the skillet bottom enabling even cooking. Also, I make holes in the eggs to help the mixture seep into the holes and cook. Once the eggs have set, I begin building the omelet.

Start by adding John Daly BBQ pork, sauteed onions/garlic, John Daly BBQ sauce, John Daly BBQ dry rub, salt and pepper to your taste, and then the cheeses. You can build your John Daly BBQ Omelet with as much, or as little ingredients, as you like.

Once ready, slide about half the omelet onto a tilted plate and flip the remaining half to make up the omelet. If your omelet breaks apart, use the side of the hot skillet to push and repair the omelet. After all, you want a good looking omelet to impresses friends and family.

Unfortunately, no such delicacy existed. Until, this week.

Dan Christy tested and developed a bbq pizza sauce. Pulled pork was added with a three cheese blend whipped up by Christian Georgi. A true team effort.

Earlier this week, the John Daly BBQ Pizza made an appearance (and again last night) at John Daly’s Restaurant.  Customers raved about the bbq pizza.

Here’s your great tasting idea, John. We tried saving a slice or two, but the pizzas disappeared faster than a golf ball in a pond.

We thought about sending a pizza delivery guy, but remembered John’s in Italy and delivery charges would be several thousand dollars. Plus, there’s the delivery guy’s tip.

After numerous scientific taste testings, Dan chose a salsa recipe.

Never let it be said, the entrepreneurial spirit doesn’t burn in Dan Christy. Prior to the taste tests, Dan wanted to see how John Daly Salsa would look on a grocery store shelf. He printed a paper label, slapped it on a jar, and visited his local grocery store; salsa and camera in tow.

Fortunately, no bulging eyed managers bothered Dan while he photographed our in-the-future salsa product.

Fast forward to today. The salsa is ready-to-go. Delicious as always, we’ll begin a slow salsa roll out next week. Again, that’s if we can produce it faster than we eat it.

Italian Style Meatloaf

2 Pounds Lean Ground Beef
1 Pound Ground Pork
1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine
1/2 Pound Mushrooms, Cleaned And Sliced
2 Tablespoons Olive Oil
1 Egg, Beaten
2 Cups Soft Bread Crumbs
1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice
2 Cloves of Garlic, Minced
1/2 Cup Red Wine
4 Tablespoons Parmesan Cheese
1 Cup Cooked Ham, Cut Into Dice
2 Tablespoons Oregano
1 Tablespoon Basil
Salt & Pepper

Sauté the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes then serve.

Variation: I like to add a coating of prepared tomato sauce during the last 20 minutes of cooking.

If you were one of the fortunate people to actually get in the door, you were lucky. 98.1 FM’s Drake and Zeke stayed on an extra hour signing blue Christmas ornaments to accomodate the overwhelming crowd.

John Daly attempted to call in to the event, but due to technological circumstances, was not able to join the festivities.

Nonetheless, Operation Blue Balls III looks to be the biggest yet in the fundraiser’s three year history.