I already had them cheering him on when he was competing on The Next Food Network Star, so I knew they'd love to work with his barbecue and mustard sauces.
I've "known" Jay Ducote for a few years now, although I've never seen him in person. We first "met" when a book publisher chose us - along with quite a few other bloggers - to help promote one of Emeril Lagasse's cookbooks.
Later, some of those same bloggers formed a blogging group called Virtual Potluck, and Jay and I got to know each other a little bit better. Then he competed on The Next Food Network Star ... and since then, he's been a busy guy.
Like shooting a pilot for a show called Deep Fried America on The Travel Channel. Awesome, right?But we've kept in touch a bit, and when I suggested he send some sauces to 37 Cooks, he thought it was a great idea. Each cook got both the mustard and the barbecue sauce to work with, and it seemed like everyone had fun with the challenge.
I decided to use the mustard sauce in a recipe, and it seemed like it would be the perfect thing to spice up some potatoes. Turn out, I was totally right.
These happened to go perfectly with barbecue ribs. Which just might have been sauced with Jay's barbecue sauce. Funny how that works.
Zippy Mustardy Potatoes
1 1/2 to 2 pounds red potatoes. Or yukon golds.1 large onion
Salt and pepper, to taste
1 cup heavy cream
1/4 cup (or more, to taste) Jay D's Louisiana Molasses Mustard Sauce
Heat the oven to 350 degrees and have an 8-inch baking dish
standing by.Peel and slice the potatoes about 1/4 thick. Peel, halve and slice the onion about the same thickness.
Arrange the onions and potatoes in the prepared pan. Mix the cream and mustard and pour it over the onions and potatoes. Cover the baking dish with aluminum foil. Bake at 350 degrees for 1 hour, 15 minutes, then uncover the pan and bake another 15 minutes uncovered.
Serve hot.
I received Jay's sauces via 37 Cooks for a post on our group blog.