Food & Drink

Chef Chris Santos made an entire meal using Jagermeister

Jager Ribs And A Shot of Jager

Damn, does this dude know how to meat-party. NYC's Beauty & Essex just held a dinner for which chef Chris Santos created five meaty courses using nothing but a grill, Jager, and his wits. And in case you're an enthusiast of either grilling or boozing, we secured all six of his recipes -- so read forth with the knowledge that Jager BBQ sauce, Jager ribs, Jager burgers, and Jager tacos are all now things in your arsenal, and are all significantly better than penne a la Popov. Bottoms up.

Jager Burger

The Ultimate Charred Jagermeister Burger
6 burger buns
6 slices American cheese

Burger Blend
2lbs premium ground beef
4oz soft butter
2oz Worcestershire sauce
2oz Jägermeister

Burger Rub
1tbsp salt
1tbsp black pepper
1tsp brown sugar

Black Pepper-Jägermeister "Special Sauce"
2/3 cup mayo
1/4 cup mustard
1/4 cup ketchup 
1 shot Jäger
1tsp black pepper 

Jägermeister Caramelized Onions
2 Spanish onions, julienned
1/4 cup butter
1tbsp Jäger
1tbsp balsamic vinegar
1tbsp bacon bits 

1. Mix together the ingredients for the burger blend. Form into six 6oz patties.
2. Combine the ingredients in the burger rub. Use to sprinkle on both sides of the burgers before grilling.
3. For the “special sauce": In a small bowl, whisk together all ingredients until well incorporated.
4. For the caramelized onions: Melt the butter in a saucepan over low heat. Add the onion and cook slowly until soft and golden, stirring often for about 20mins . Add the Jägermeister and cook an additional 15mins. Season to taste with salt, pepper, and chopped bacon bits.
5. Grill the burger over a hot flame until desired temperature. Toast your bun and spread the “special sauce” on both sides. Top burger with a slice of American cheese and then the caramelized onions to finish.

Jager Pork Tenderloin

Jagermeister-Caramel Pork Tenderloin with Vidalia Crisps
3lbs pork tenderloin
Sea salt

Pork Tenderloin Brine
1 cup sugar
1/2 cup salt
1/2 cup ancho chili powder
2 cups hot water
2 cups cold water
1 cup ice

Jägermeister Caramel Sauce2 cups sugar
1 cup cream
1 cup ancho powder
2/3 cup Jägermeister

Vidalia Crisps
2 Vidalia onions, thinly sliced
1 cup all-purpose flour

Vegetable oil
Salt and pepper

1. In a tall-rimmed dish, dissolve sugar and salt in hot water. Add the ancho chili powder, cold water, and ice. Pour over the pork and brine, and then cover in refrigerator for 2hrs. Rinse the tenderloin after brining and trim the fat.
2. For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then shock with the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
3. Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finishing cooking for about 8mins in the oven until medium rare or until meat thermometer reads an internal temp of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5mins before slicing.
4. For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep-fry the onion strings until they are golden brown. Remove onto a vented surface and immediately season with salt.
5. Serve sliced pork. Garnish with Vidalia crisps, micro cilantro, and sea salt.

Jager Steak

Jägermeister Grilled Steak
2lbs Boneless Ribeye steaks

1 cup soy sauce
1 cup Worcestershire sauce
1 cup mustard
1 cup roasted garlic
1 cup Jägermeister
2tbsp ground black pepper
1 1/4 cup blended oil (store-bought)

Jägermeister Butter
1lb softened butter
1/2 cup roasted garlic
1/2 cup Worcestershire sauce
1/2 cup Jägermeister
2tbsp black pepper
Mix together and hold at room temp to brush onto steaks on the grill.

Jägermeister Glaze
1 cup balsamic vinegar
1 cup Jägermeister

1. For the marinade: In a food processor, combine all of the marinade ingredients. Slowly add the oil until the marinade is emulsified. Marinate your ribeye steaks for up to 24hrs.
2. For the glaze: Combine the balsamic vinegar and Jägermeister in a sauce pot. Simmer on low heat until the mixture is reduced by 3/4 (1/2 cup of glaze should be remaining).
3. Heat grill to medium/high, grill your steaks on both sides, brushing often with softened Jägermeister butter, 4–5mins total on each side until cooked to desired temperature.
4. When the steaks are cooked, allow them to cool. When cooled, slice the steaks against the grain for serving. There should be about 8oz per serving. Drizzle both Jägermeister butter and Jägermeister glaze over the steaks and sprinkle with coarse sea salt.

Jager Ribs

Black Cherry + Jägermeister Ribs
4 racks of baby back ribs
2 oranges, thinly sliced
2 red onions, peeled, thinly sliced
4 cups BBQ sauce (see pulled pork recipe)
1 bunch mint, picked
1 cup orange juice
1 cup Jägermeister
2–4 cups black cherry cola

Rib Rub
1/2 cup smoked black pepper
1/2 cup onion powder
1/2 cup ancho powder
1/2 cup smoked paprika
1 cup Sriracha (or favorite hot sauce)

1. For the rub: Combine all of the ingredients. Rub the ribs thoroughly so that all surfaces are covered.
2. Preheat oven to 300 degrees and heat a grill to high. Grill the ribs on both sides to create a nice char and smoky flavor.
3. In a hotel pan, slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another.
4. Combine the BBQ sauce, orange juice, and Jägermeister, and pour over the ribs.
5. Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered.
6. Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2–3hrs. Ribs should be tender and should almost fall off of the bone.
7. Remove ribs from the liquid and place on a cooling rack.
8. Serve with additional Jägermeister BBQ Sauce.

Jager Chicken

Jägermeister Chicken Skewers with Warm Tortillas
Ingredients:4lbs chicken thighs
Flour tortillas

Chicken Brine
1 cup sugar
1/2 cup salt
1/2 cup orange juice
1/4 cup Jägermeister
2 cups hot water
2 cups cold water
1 cup of ice

Chicken Marinade
1/2 cup mustard
1/2 cup molasses
1/2 cup Jägermeister
2tbsp parsley (leaves only)
2tbsp thyme, chopped
2 lemons, zest only
2 oranges, zest only
6 garlic cloves
1 cup extra virgin olive oil
1tbsp red pepper flakes

Blood Orange Aioli
1oz roasted garlic
1/2 bottle mayo (34oz bottle)
1tbsp Dijon mustard
1tbsp Sriracha
1 blood orange (if in season, otherwise use regular orange), zest only
1tbsp blood orange juice (if in season, otherwise use regular orange)

Procedure1. Trim your chicken thighs of excess fat and skin. Cut into 1 1/2in cubes.
2. For the brine: In a tall-rimmed dish, dissolve the salt and sugar in the hot water. Combine with the cold water and ice, then brine the chicken thighs for 2hrs, covered in refrigerator. Rinse after brining and pat dry.
3. For the marinade: Whisk all of the ingredients together and combine with rinsed chicken cubes. Allow to marinate for up to 24hrs in zip-top bag or covered container.
4. For the aioli: Place roasted garlic in a bowl and mash well with a plastic spatula. Fold in the mayonnaise, Dijon mustard, orange zest, orange juice and Sriracha. Season with salt and pepper.
5. Soak wooden skewers in water until well-absorbed. Skewer your chicken, about 4 chunks of chicken per skewer. Grill the skewers over medium/high heat, turning often until cooked through (about 5mins).
6. Use the grill to warm your tortillas. Slather each tortilla with the blood orange aioli and wrap each skewer in a finished tortilla.

Jager Sliders

Jägermeister BBQ’d Pulled Pork Sliders
5lbs pork butt
12 slider buns (brioche or potato)
4–6 cups chicken stock

Pork Butt Rub
1 cup Jägermeister + 2 cups olive oil
2tbsp smoked paprika
2tbsp cumin
2tbsp celery salt
1tbsp chili flakes
4tbsp light brown sugar
3tbsp salt
2tbsp paprika

BBQ Sauce32oz ketchup
2 tbsp. olive oil
1tbsp brown sugar
1/4 cup honey
1 cup Jägermeister
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/3 cup coffee
1tsp coffee grinds
1/2 cup red onions, sliced
1 chipotle pepper
1tsp adobo sauce (can of chipotles, use sauce they are packed in)

Jicama Avocado Slaw
1/2 cup jicama, julienned
1/2 cup carrots, julienned
1/2 cup red pepper, julienned
1/2 cup yellow pepper, julienned
1tbsp scallions, chopped
2tbsp cilantro, chopped
2 cups avocado, mashed
1/4 cup lime juice

1. In a large mixing bowl, combine all of the dry rub ingredients and mix well. Score the pork butt. In a separate bowl, pour the olive oil/Jägermeister mix over the butt and rub it to coat. Add the entire dry rub and rub aggressively. Refrigerate covered overnight.
2. For the BBQ sauce: Sauté the onions in olive oil until translucent. Add the honey and the brown sugar. Allow the honey, brown sugar, and onions to come to a boil and simmer for about 15mins. Turn off the heat and add the Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard, and cider vinegar. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 2hrs. Add coffee and coffee grinds. Simmer for 4hrs, stirring continuously. Add the chipotle and the adobo sauce. In a blender, blend the sauce and season with salt and pepper. Strain through a china cap and allow to cool.
3. For the jicama slaw: Use the lime juice to first preserve the color of the avocado. Then, combine all of the ingredients in a large mixing bowl. Season with salt and pepper to taste.
4. Preheat the oven to 300 degrees and heat grill to high. Char the pork on the grill on both sides. Then, slather the pork in 2 cups of the BBQ sauce and place in a deep half-hotel pan. Fill the hotel pan with chicken stock until the butt is mostly covered. Bring the liquid to a simmer on the stove-top over medium/high heat. Cover with parchment paper and tinfoil and finish cooking in the oven for 2.5–3hrs or until the pork meat can be loosed with a gentle tug of a fork.
5. Allow the pork to cool in the braising liquid. Pull the pork and place into a separate bowl. Mix with the remaining BBQ sauce until the pork is moist and saturated.
6. Portion approximately 4oz of pulled pork for each slider bun and top with the jicama slaw.

Damn, does this dude know how to meat-party. NYC's Beauty & Essex just held a dinner for which chef Chris Santos created five meaty courses using nothing but a grill, Jager, and his wits. And in case you're an enthusiast of either grilling and boozing, we secured all five of his recipes -- so read forth with the knowledge that Jager BBQ sauce, Jager ribs, Jager burgers, and Jager tacos are all now things in your arsenal, and are all significantly better than penne a la Popov. Bottoms up.