Tasty Recipes using Gourmet Hot Sauces from All Spice Cafe

Here are some different uses for the All Spice Cafe Gourmet Sauces:

Hot wings, arrabbiata sauce, chipotle fettuccini alfredo, caribbean spiced king crab, caribbean spiced crab salad, chipotle marinated tri tip, breakfast burritos, salsa, margaritas, the list keeps growing and growing . . .

Some ideas to help you start spicing it up...
- add Cayenne Habanero to honey for a nice sweet and spicy condiment.
- any of the sauces are great marinades.
- mix Chipotle Garlic into ranch or blue cheese dressings for a kick.
- sprinkle Cayenne Habanero over hot popcorn.
- spice up pizza.
- top eggs and omelets
- when deep frying a turkey, inject it with Chipotle Garlic Sauce.

Grilled Hot Wings
2 - 3 lbs of chicken wings
All Spice Cafe Cayenne Habanero Sauce
carrots and celery sticks
salt
pepper
garlic powder

Sprinkle salt, pepper and garlic on chicken wings.
Grill wings flipping every 5 - 8 minutes until cooked
through. Put wings in a pot with a lid and drizzle
Cayenne Habanero sauce over wings. Cover and shake
the wings and sauce.

Serve with celery, carrot sticks and blue cheese or
ranch dressing.

Let the feast begin!

Arrabbiata Sauce
One of my favorites. Take either homemade marinara
sauce or your favorite store bought tomato sauce over
pasta and drizzle some Cayenne Habanero Sauce on to
the marinara sauce. Add fresh grated cheese if desired.

Soon you won't be able to eat marinara sauce without it!

Chipotle Fettuccini Alfredo - Sarah and Donnie Rausch
Take either homemade or your favorite alfredo sauce
and add some Chipotle Garlic Sauce as you heat it up on
the stove. Serve over some fettuccini with some fresh
grated cheese and you're good to go!

Caribbean Spiced King Crab
Now this is good! Mix some Caribbean Spice Sauce with
your melted butter for dipping king crab.

Yum!

Breakfast Burritos
Several 8" - 10" tortilla shells
6 eggs
splash of water
1/4 cup diced onions
1/4 cup diced sweet peppers
fresh salsa (see recipe below)
chorizo sausage
fresh grated Monterey Jack, mozzarella, and cheddar
cheese
butter or olive oil

Saute the onions and peppers in a skillet for about 5
min. over medium heat. Scramble eggs with the splash
of water and add to the onion and pepper mix. In
another pan cook up the chorizo and cut into small
pieces.

When the eggs and sausages are done warm up a tortilla
on the skillet, add some eggs, chorizo, onions and
peppers, cheese mixture and top with some fresh salsa.

Roll into a burrito and enjoy!

Chipotle Spinach-Artichoke Dip

(this recipe was originally published in the March 2008
edition of Chile Pepper Magazine - reprinted here with
permission. To download the recipe, go to Chile Pepper
Magazine's March 2008 Archive and click on "At the
Stove, Hot Sauce in Hand.")

Yield: 6 to 8 servings
Zest Factor: Medium

This crowd pleaser is super with chips or wedges of toasted
pita bread. You can thaw the spinach in the microwave or
in the refrigerator overnight - just make sure it's squeezed
dry of any excess moisture. Chipotle flakes can be found at
Chipotle Texas, chipotletx.com. Be sure to use low-moisture
mozzarella here, not the fresh mozzarella balls you find
stored in liquid.

canola oil or vegetable oil spray
4 ounces cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons chipotle hot sauce, such
as All Spice Cafe Chipotle Garlic Sauce
2 (14-ounce) cans artichoke
hearts, drained
1 (10-ounce) package frozen spinach,
thawed and squeezed dry
1/2 cup grated parmesan
salt and freshly ground pepper
1/4 cup grated mozzarella
chipotle flakes

Preheat the oven to 350F. Grease a shallow casserole dish with oil or vegetable spray, and set aside.

In a mixing bowl, combine the cream cheese, sour cream,
mayonnaise and hot sauce, and stir well. Place the
artichoke hearts in the bowl of a food processor, and
pulse for 5 to 10 seconds to roughly chop, making sure
there are no large chunks. Add the artichoke hearts to the
sour cream mixture, and stir in the spinach and parmesan.

Mix thoroughly, taste, and season with salt and pepper
(the parmesan is salty, so you may not need much).

Scrape the mixture into the prepared baking dish, and
sprinkle the mozzarella and chipotle flakes on top. Place
in the oven. Bake for 25 to 30 minutes, or until heated
through and bubbly on top. Serve with pita wedges or
tortilla chips.

Dark Chocolate - Cayenne Habanero Brownies

This is a nice little kick to the Brownie. Use any boxed mix, like from Betty or Duncan, but make sure it is Dark Chocolate - milk chocolate just doesn't do it.

Follow the box directions, except split the amount of oil that it calls for. Use half the amount of oil and replace the other half of the amount with All Spice Cafe's Cayenne Habanero Sauce. Then continue with the directions for that mix.

Let cool completely before cutting into bite size pieces. When you first taste them, you might think that there is no kick, but wait a second... it kicks in at the end!

Caribbean Spiced Crab Salad Sandwiches
left over King Crab (yeah right;), shredded
mayonnaise
All Spice Cafe Caribbean Spice Sauce
celery salt
black pepper
thin slices of red onion
lettuce
your favorite bread
dill pickles (optional)

Whisk together 1 part Caribbean Spice with 3 parts
mayonnaise and mix with the shredded crab meat. Add
some celery salt and some freshly ground black pepper.
Scoop the desired amount of crab salad on to a slice
of bread adding some red onion, lettuce and the second
slice of bread.

Serve with some crispy dill pickles on the side.

Now we're talking!

Chipotle Marinated Tri Tip
If you haven't tried tri tip, you're in for a real treat if you
can find some. Approximately 80% of the tri tip roasts
are sold in CA and 95% west of the Mississippi.
Awesome beef flavor!

1 or 2 tri tip roasts

1/3 cup All Spice Cafe Chipotle Garlic Sauce
2/3 cup apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
additional Chipotle Garlic sauce for dipping the tri tips

Pour the Chipotle Garlic sauce, apple cider vinegar,
salt and pepper into a gallon size zip lock bag.
Place tri tip in bag, squeeze out as much air as
possible and place in the refrigerator. I like to
flip the meat every half hour or so, massaging it
before placing it back in the refrigerator. After
about 4 - 6 hours, grill over high heat for about 5
minutes on each side. Move tri tip to a cool part of
the grill (250 - 300 degrees) and cook for about
another half hour (flipping every 8 - 10 minutes)
until instant read thermometer reaches 130 for medium
rare or higher depending on how you like your beef.

Pour a little Chipotle Garlic on your plate and dip
some of the tri tip in it.

Might be the best steak sauce you've ever tasted!

Caribbean Spiced Scallops
1 lb scallops
1 tbsp butter
1 tbsp All Spice Cafe Caribbean Spice Sauce

Saute scallops in the butter and Caribbean Spice Sauce.

Pour scallops into dish and use additional sauce to drizzle over the scallops.

Salsa
1 can of diced tomatoes
3 tbsp diced red onion
1 jalapeno or serrano diced small
1 tsp crushed fresh garlic
2 tbsp Chipotle Garlic Sauce
salt and pepper to taste
juice of 1 lime
1/4 cup chopped cilantro

Take all the ingredients and pulse in a blender for about 30 sec.

All Spice Bloody Mary
2oz vodka
tomato juice
1/2 tsp of your favorite All Spice Gourmet Hot Sauce
dash of worcester sauce
dash of celery salt
dash of fresh ground pepper
piece of celery stalk
lemon wedge

Mix first 6 ingredients in a tall glass with ice and stir. Add a celery stalk and a lemon wedge. Enjoy!

All Spice Shooter

salt (lick and salt the back of your hand)
fill shot glass with premium tequila
pour 1 tsp Cayenne Habanero Sauce into shot glass and let it settle on the bottom (dont mix it)
have a wedge of lime to suck for after shooting the shot

Sent in by Brad and Lynn Tierney of Longmont Colo.

Grilled Pineapple

1 pineapple cut into spears
ground pasilla or guajillo chile
All Spice Cafe Caribbean Spice Sauce

Put pineapple spears on the grill and sprinkle some chile powder on them. Flip after 2 to 3 minutes and sprinkle more chile powder on the pineapple. Flip again after 2 to 3 minutes. Cook for a few minutes longer on each side looking for those beautiful grill marks.

Cut into bite size pieces and drizzle a little Caribbean Spice Sauce on each piece. Your tastebuds are in heaven!

Courtesy Two Guys Grilling

Jicama-Cucumber Slaw

We served this at a tasting/grilling demo at Surfas recently and it was a huge hit, with many people asking for this recipe. The cool/crunchy/spicy goes really well with any summer grilling.

1 med jicama - peeled and julienne sliced (about 3C)
1 lg cucumber - peeled and julienne sliced (about 2C)
1 med red onion - thinly sliced (about 1C)
2 cloves of garlic, crushed/minced
juice of 3 limes (about 1/2C)
1/2C All Spice Cafe Cayenne Habanero Sauce
salt and pepper

In a small bowl, wisk together the lime juice and Cayenne Habanero Sauce, along with the garlic, salt, and pepper.

In a large bowl, combine the thinnly sliced veggies. Pour the liquid mixture over the veggies and toss well. Tightly seal the bowl or use a large zip bag and refridgerate for at least 30 minutes, but overnight is better. Serve cold with your bbq.

Do you have a recipe or different use of All Spice Cafe's Gourmet Sauces? Let us know what you are doing with
our sauces, because we are always looking for feedback and ideas. We want to know what you think.

Please email: flavor@allspicecafe.com

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