Licklicious Recipes

GENO'S "IT DOESN'T COMPETE...WITH THE MEAT"


Geno's all-in one Steak Sauce and it's a culinary Marinade and barbecue sauce too! 

 

Geno's "It doesn't compete with the meat or any food you eat"

 

 

SHORTBOARDS IN THE SMOKER(pork spare ribs or baby back ribs)

Geno’s original

Go easy on the wood – Initiate with one to two pieces of mesquite but don’t add any...the secrets in the sauce!

Heat smoker to 200/210 degrees

If using baby back ribs remove membrane - using a clean Philips screwdriver slide under membrane at edge of bone at center of rack and pull up membrane. Use dry paper towel and grab membrane to help remove it.

Place ribs in smoker fat side up

Cook spare ribs for six hours and baby backs three

Open smoker and brush on Geno’s Mild or Spicy sauce on both sides

Cook for one more hour for a total of seven hours for spare ribs and four for baby back

Remove meat and cut in singles or quarters. Give thanks and enjoy!



SHORTBOARDS
ON THE GRILL (baby back ribs or spare ribs)

Geno’s original

Heat grill to medium heat

Have squirt bottle filled with water

Remove membrane from baby back of ribs – using clean Philips screwdriver slide under membrane at edge of bone at center of rack and pull up membrane. Use dry paper towel and grab membrane to help remove membrane.

Place on grill keep in mind flare ups will occur when fat side is being cooked

Close lid to grill and stand by…

Flip ribs every two to three minutes

When grease begins to burn DON’T PANIC! Open grill and spray meat with water till fire goes out. Close lid and allow steam to help cook ribs - if flame goes out re-light

Experience tells you when done – grab rack of rib in center with tongs and balance – when about done the rack will stay almost horizontal with a slight bow?

During the last two or three minutes brush on Geno’s® sauce on both sides DON’T LET IT BURN! Remove ribs when meat temp is 160 degrees. Give thanks and enjoy!

Geno’s Que Tip: No temperature gauge? Use this rule of thumb: Place hand one to two inches above grill. When HOT you can keep hand there one to two seconds – MEDIUM three to four seconds – LOW four to five seconds.




GENOMOLE
Geno’s original

1997 & 1999 Winner “Best Guacamole recipe contest in San Diego”

Sponsored by California Avocado Growers Association

3 ripe avocados (Hass preferred)

1 Tablespoon lemon juice

1 Tablespoon marinated garlic and herbs

4 heaping tablespoons chunky salsa

3 teaspoons Geno’s Mild or Spicy sauce

½ cup Parmesan cheese (shredded)

1 or 2 teaspoons salt (to taste)

¼ cup cilantro (chopped)

Spoon out avocado and lightly mash with fork leaving some whole pieces for thickness. Add rest of ingredients and top with more Parmesan and chill. Enjoy with your favorite chip.

You may want to double or even triple this recipe…it’s a crowd pleaser!!

Give thanks and enjoy!



FINEST CITY SANDWICH
Geno’s original

1 boneless, skinless breast of chicken or my favorite...boneless/skinless chicken thigh 

1 Tablespoon mayo or Ranch dressing

1 large dinner roll (Parker House or Croissant)

Tomato slices

Shredded lettuce

Jack cheese or Provolone

Red sweet onion thinly sliced

¼ cup Geno’s Mild or Spicy sauce

Barbecue or broil chicken without seasonings until done. Pour Geno’s Mild or Spicy sauce in bowl. Take fully cooked chicken and dunk in bowl of Geno’s remove chicken and place on serving dish to glaze. Cut up mushrooms, sauteed in Geno’s Mild or Spicy sauce.  Mix 50/50 blend of mayo or Ranch dressing with Geno’s Mild or Spicy. Serve on a roll with all ingredients. Give thanks and enjoy!




STUFFED PEPPERS
Geno’s original

3 medium green peppers

¾ pound lean ground beef or turkey

1/3 cup quick cooking rice (uncooked)

¼ teaspoon pepper

1 egg

1/3 cup water

1 cup Geno’s Mild or Spicy

¼ cup cheddar cheese (grated)

Cut green peppers in half removing core and seeds. Place peppers in 2 quart baking dish. In medium mixing bowl combine remaining ingredients using only half of Geno’s sauce. Spoon mixture into pepper halves. Spoon remaining Geno’s over the meat. Bake in oven at 350 degrees for 30 minutes or until peppers are soft….YUMMM! Give thanks and enjoy!




MAINLAND MEAT LOAF
Geno’s original

1½ half pound lean ground beef, turkey or meat substitute

½ cup Italian seasoned bread crumbs

1 Red sweet onion finely chopped

1 egg beaten

¼ teaspoon pepper

1½ cup Geno’s Mild or Spicy

Mix meat, breadcrumbs, onion, egg, pepper and ½ cup Geno’s together. Form into loaf and put into shallow 4” by 8” bread type pan. Bake at 350 degrees for about one hour and fifteen minutes. Remove from oven, slice up and pour remaining Geno’s over meat and let it pour down between sliced pieces. Geno’s Que Tip: If serving rice or potatoes don’t forget to pour Geno’s over those too……OH YEAH! Give thanks and enjoy!




SEVEN LAYER DIP
Geno’s original

16 ounce can refried beans mixed with ½ cup Geno’s Mild or Spicy 

8 ounce sour cream

8 ounce guacamole (see Guacamole)

8 ounce can olives (sliced)

1 medium tomato (chopped)

1½ pound cheddar cheese (grated)

¾ cup Geno’s Mild or Spicy

Use 10x13 inch casserole dish. Layer ingredients in order: Refried beans ending with cheddar cheese. Drizzle Geno’s on top and serve with tortilla chips…THE PARTY FAVORITE!

Geno’s QueTip: For a most unique seven layer dip use our Award Winning guacamole recipe. Give thanks and enjoy!



LARRY’S LOBSTER TRAP
Larry Fasula San Diego

1 can cream of mushroom soup

½ to ¾ cup Italian dressing

½ cup Geno’s Mild or Spicy sauce

Angel hair pasta

½ to ¾ cup lobster

2 Tablespoons green Scallion onions (chopped)

¼ cup shredded Parmesan cheese

Boil pasta until done and drain. Boil lobster 5 to 8 minutes, remove from water and chop up. In sauce pan over medium heat add soup, Geno’s Mild or Spicy sauce and Italian dressing. Blend together, heat but don’t boil. Add lobster, green onions and mix well. Turn off heat and cover for 5 minutes. Spoon mixture over pasta and sprinkle with Parmesan cheese. Give thanks and enjoy!




Geno’s
WEST COAST STYLE CHILI Geno’s original

1995 Winner Lakeside Rodeo Chili Cook-off

1/2 pound bacon

1 pound coarse ground beef or turkey

1 medium red sweet onion (chopped)

3 cloves garlic (chopped)

3 ounces chili con carne seasoning mix

1 teaspoon ground oregano

2 teaspoon pepper

Two 20 ounce cans of kidney or red beans

3 cups chopped up tomatoes

2 cups Geno’s Spicy

Use large skillet pan

Chop bacon and cook but not too crispy (drain grease). Add meat and brown then drain grease again. Add onions, garlic, seasoning mix and spices. Cook until flavors blend. Open cans of beans and drain liquid from beans. Transfer complete mixture of meat, seasoning mixture, beans & tomatoes into medium to large pot (depending on how much you make) and add Geno’s Spicy. Simmer for one-hour stirring occasionally. Additional heat add ½ cup of Geno’s Spicy. Give thanks and enjoy!

Geno’s QueTip: For wimps use Geno’s Mild


BUFFALO BURGERS W/SAUTEED ONIONS & Geno’s SPICY MAYO

¾ cup Geno’s Spicy

1 large red sweet onion (sliced)

1 & ½ pounds buffalo meat or frozen buffalo patties

4 hamburger buns

1 large tomato (sliced)

Leafs of lettuce or shredded

Jack or Swiss cheese (sliced)

1/4 cup Mayonnaise

Preheat grill or broiler. Heat 2 Tablespoons of Geno’s Spicy in a non-stick pan and slowly sauté onions until they are golden brown (about 20 minutes). While onions are cooking, put buffalo meat in bowl. Add ½ cup of Geno’s Spicy to buffalo meat. Wash hands thoroughly and mix Geno’s into buffalo meat. Wash hands again. Grill burgers over medium heat 3 to 4 minutes per side or until your liking. Place buns on grill or in broiler and lightly toast. Give thanks and enjoy!

Geno’s SPICY MAYO Mix 2 Tablespoon of Geno’s Spicy in 2 Tablespoons Mayonnaise blend well. Serve burgers with generous amount of mayo on buns. Place burgers on buns and smother with sautéed onions.




PORKERS BBQ SANDWICH
Geno’s original

8 Hamburger buns

2 pounds boneless country style pork ribs

1 cup Geno’s Spicy

2 cups chopped Cole Slaw or lettuce

8 slices Jack cheese

Boil pork in water for 45 minutes. Preheat oven to 350. Place pork in shallow pan

(if using oven) with ½ cup Geno’s poured over meat. Cover meat with foil and cook for 30 minutes. Remove meat and slice as thin as you can. Heat buns on grill or in broiler toast lightly. Spread Geno’s on each bun slice. Place Jack cheese on bottom bun. Place generous amount of pork over cheese. Top with Cole slaw or lettuce and pour a little more Geno’s over that…WOW!

Geno’s QueTip: Placing cheese on bottom bun keeps bun from falling apart from juice!

Note: If you’re a true smoker (like me) then use pork butt slow smoked for 12 to 15 hours and pull your pork – add Geno’s to meat – place Cole slaw over meat – squirt Geno’s on bread or roll. Give thanks and enjoy!



PAMS QUICK BEAN SOUP
Pam Ryerson El Cajon, Ca

Use as many beans as needed: Butter beans, lima, kidney and garbanzo

1 8oz can tomato sauce

1 cup water

3 Italian sausages

2 cloves garlic minced

1 onion chopped

½ to ¾ cups Geno’s Mild

Cut up sausages into ¼” slices then into quarter pieces and sauté in pan until brown. Add onion and garlic. Cook until tender. Add all beans (drained), tomato sauce and water. Add Geno’s Mild sauce. Add more for taste if needed. Cook for 15 minutes or until heated through. Serve as soup or for a special treat serve over rice. Add zing by using Geno’s Spicy Give thanks and enjoy!




NORTH OF THE BORDER BURRITO
Geno’s original

1 cup cooked boneless pork or USDA Choice or Prime beef (slice thin)

2 eggs scrambled

½ cup chopped tomato

¼ cup chopped onion

Pinch of cilantro

¼ cup chopped Scallion green onion

2/3 cup Geno’s Spicy

LARGE flour tortillas

Place meat in large skillet on medium heat. Add Geno’s and Scramble eggs. Allow eggs to cook slightly then add tomatoes, onion and peppers. Cook on low heat until veggies are done to desired tenderness. Warm tortillas on grill, oven or microwave. Spread a 50/50 blend of Geno's Spicy and sour cream all over tortilla and place meat mixture on ortilla. Roll burrito style…yeah baby!

Give thanks and enjoy!


Geno’s COCKTAIL SAUCE Geno’s original

1½ cup Geno’s Spicy

2 Tablespoons prepared horseradish Mild or ?

1½ teaspoon lemon juice

½ cup relish

Mix all together cover and chill. This is superb for shrimp and other seafood. Also very good poured over a block of cream cheese and used as a dip with chips….FANTASTIC! Give thanks and enjoy!





GOULASH
Geno’s original

2 pounds beef for stew cut into 1” cubes

1 medium onion (diced)

1 small garlic clove (finely chopped)

¼ cup shortening

1½ cup water

1½ cup Geno’s Spicy

¼ cup cold water

2 Tablespoons flour

8 ounces wide egg noodles

Cook and stir beef, onions and garlic in shortening until beef is brown. Drain juice. Stir in 1cup water and Geno’s Spicy sauce. Heat to boiling then reduce heat, cover and simmer until beef is tender for 2 to 2 & ½ hours. Shake ¼ cup cold water and the flour in a tightly covered container. Stir into beef mixture. Heat to boiling stirring constantly for one minute. Serve over hot noodles. COOKING NOODLES: Place noodles into 6 cups rapid boiling water. Cook stirring constantly for 3 minutes. Cover tightly then remove from heat and let stand 10 minutes. Drain, Give thanks and enjoy!




HIGH PROTEIN SANDWICH
Geno’s original

1 can tuna in water

1 egg

1 teaspoon butter (not margarine)

1 Tablespoon mayo or ranch dressing

1 tomato (sliced)

Jack cheese (slices)

Ortega pepper (optional)

2 Tablespoons Geno’s Spicy

English muffin or your favorite bread

Take small pan and place on low heat. Melt butter in pan. Drain water from tuna and place tuna in pan along with Geno’s and egg. Mix well but don’t let it simmer or over cook. “Trust me this is gonna be good” When mixture is blended and cooked scoop to center of pan, turn off heat and cover! Toast muffin and spread 50/50 blend of Geno's Mild or Spicy sauce with mayo or ranch dressing on both top and bottom muffins. Place Jack cheese on bottom muffin. With spatula take tuna mixture and place on cheese and add tomato. Drizzle a tad more Geno’s® over top. For added flavor place Ortega pepper under cheese…KILLER! Give thanks and enjoy! I don't care for the Ortega pepper so I leave it off.



VEGETARIAN PITA POCKET

1cup broccoli

½ cup cauliflower

2 Tablespoons yellow squash (grated)

2 Tablespoons carrots (grated)

¼ cup barbecued onions *see sautéed onion recipe below

1 pita pocket

1 Tablespoon mayo

1 Tablespoon Geno’s Mild or Spicy sauce

3 thin dill pickle slivers (use to taste) 

½ cup lettuce

½ cup alfalfa sprouts

Avocado slices

Steam broccoli and cauliflower and combine carrots and squash and mix. Mix 50/50 blend of Geno's sauce with mayo or Ranch. Stuff Pita and enjoy. Give thanks and enjoy!


SAUTEED ONIONS FOR PITA POCKET

2 Tablespoons butter

1 small onion (sliced)

2 Tablespoons Geno’s Mild or Spicy sauce

Sauté onions in pan (medium heat) until soft then add Geno’s Mild or Spicy sauce – blend in pan until wilted. Cut pita in half – Mix with Geno’s mayo and spread over pita. Layer broccoli and other ingredients in pita.. Add Genomole or sliced avocado and top with sprouts.

Geno’s QueTip: Geno’s Sautéed barbecued onions are wonderful for soups, sandwiches and steaks. Give thanks and enjoy!



KOREAN BARBECUED SHORT RIBS

3 pounds beef short ribs

1 cup Geno’s Spicy

4 teaspoons sherry

1-teaspoon sesame oil

2 cloves garlic, minced

½ teaspoons minced fresh ginger

2 Tablespoons thinly sliced green onions

1 Tablespoon toasted sesame seeds

Cut beef in ½ inch slices down to within ½ inch from bone. Combine remaining ingredients and pour over short ribs. Allow to marinate one hour before broiling. Broil 5 inches from broiler for 20 minutes turning once. Makes six serving. Give thanks and enjoy!



SPICY NOODLES Geno’s original

1 medium onion (chopped)

1 pound lean ground beef or turkey

2 cups wide egg noodles

2-16 ounce cans whole tomatoes (chopped)

¼ cup green pepper (chopped)

½ cup Geno’s Spicy

Sauté onions and ground beef in ½ cup of Geno’s. Add noodles, chopped tomatoes and green peppers. Pour Geno’s over top and cover. Bring to boil and then simmer for 30 to 40 minutes stirring occasionally. For noodles with an attitude try Geno’s Spicy Give thanks and enjoy!



BRAGG’S CHICKEN SUPREME 
Missionary’s to Peru

1cup rice

1¼ cup chicken broth

5 chicken breasts or thighs

5 green bell pepper slices

5 pineapple slices

1 cup Geno’s Mildor Spicy sauce

Pinch of salt, pepper, garlic & cumin

Mix rice, salt, pepper, garlic and chicken broth in a shallow skillet on medium heat. Simmer until rice is done and broth is absorbed in rice. Scoop rice in to a buttered dish. Place chicken, green bell pepper slices and pineapple on top of bed of rice. Pour Geno’s over meal and cover with tin foil and bake in oven at 350 degrees for 30 to 35 minutes…something to BRAGG about! Give thanks and enjoy!

 

HAWAIIAN BARBECUED BRISKET

6 to 8 pound beef brisket

3 cups Geno’s Mild or Spicy

1 cup dry sherry

¼ cup chopped fresh ginger

2 cloves garlic, minced

2 star anise

1 Tablespoon black pepper

2 bay leaves

Hot steamed rice

Place beef brisket in deep dish. Combine Geno’s sauce, sherry, ginger, garlic, star anise and pepper and pour over the brisket. Marinate the brisket for 8 hours, turning several times. (Or place in large zip lock baggy overnight in fridge). Preheat oven to 325 degrees. Place bay leaves on top of the brisket and cover the baking dish with foil. Bake 1 hour for each pound of brisket. Remove from oven and let stand for 30 minutes or more. Serve with hot steamed rice and don’t forget to drizzle Geno’s Mild or Geno’s Spicy over the rice. Makes 8 to 10 servings. Give thanks and enjoy!

Geno’s QueTip: Cut brisket into thin slices and place over bed of rice or steamed veggies. Take sauce from bottom of baking dish and pour over meat, rice or veggies. Give thanks and enjoy!



CAJUN (CROCK POT) ROAST Geno’s original

3 pounds USDA Choice beef chuck or arm/shoulder roast

1 bottle Geno’s Mild or Spicy

2 cups pure water

3 to 4 carrots sliced ½ inch thick pieces

2 large potatoes sliced ½ inch thick

1 small sweet red onion (chopped)

½ teaspoon chopped fresh ginger

1 teaspoon olive oil

1 clove garlic, minced

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

¼ teaspoon chili powder

Cut meat in thirds. Place meat, potatoes and carrots in crock pot. Pour Geno’s and water in separate bowl and blend in all other ingredients and mix well. Pour over meat, potatoes and carrots. Cook on low heat for six to eight hours…WOW! Give thanks and enjoy!



HARROWING HOT WINGS Geno’s original

1 package of wing drumettes

1 bottle of Geno’s Spicy

Large bowl

Tongs

Serving dish

Squirt bottle to put out any flare-ups

Heat BBQ to medium heat – Place drumettes on grill and turn every two to three minutes – pour Geno’s Spicy in large bowl - take digital temp gauge and remove when chicken is 165 degrees – Place cooked drumettes in large bowl and blend sauce all over meat – remove drumettes and shake off excess sauce back in to bowl – place drumettes on serving plate and serve. Give thanks and enjoy!

Impress your guests with these hors d’ oeuvre by using Geno’s Mild

Geno’s QueTip: Cook white meat (breast) without it drying out? Remove from grill or oven when meat temperature is 165/170 degrees. Meat still cooks a little when removed from heat.



BBQ PIZZA
Geno’s original

1 medium to large ready-made pizza crust

1 & 1/2 cups Geno’s Mild sauce

¾ to 1 cup shredded mozzarella cheese

2 cooked boneless chicken breast (cut in half inch cubes) or dark meat my favorite

¼ cup cilantro chopped

1 small red sweet onion medium chopped

Medium size bowl

Pre heat oven or out door grill to 350 – Spread Geno’s Mild sauce all over pizza – Take cut up chicken and place in bowl add Geno’s Mild sauce and blend all chicken – remove glazed pieces of chicken and place all over pizza – Add red sweet onion all over pizza – do same with cilantro – layer with mozzarella cheese – drizzle rest of Geno’s Mild all over pizza. Bake in oven or in outdoor grill for 7-10 minutes. Give thanks and enjoy!

Geno’s® QueTip: Pizza with pizzazz make with Geno’s Spicy



MEAT TEMP GUIDELINES:

Beef: Extra rare 118 -125 - Rare 140 – Medium rare 145 – Medium 160 – Medium well 165 – Well 170

Note: Beef temps are for burgers - steaks - tri tip or prime rib depending on your rareness of taste.

Poultry: Dark meat (leg & thigh) 165/170 - Breast 165. Remember breasts are lean with no fat to maintain tenderness once you over cook the beast of chicken you’ve ruined dinner…

Pork: Ribs – pork chops – pork roast – 160 degrees

Geno’s® QueTip: Purchase a digital temp gauge for around $20.00. This allows you to probe center of meat for accurate temperature.

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