Docs Guac

Prep & Grill:
• Heat your Grill to 350 degrees
• Wash Limes, Oranges, Cilantro, Tomatoes, Peppers
• Chop Red Onion, Cilantro
• Slice Avocados in half, remove pit
• Slice Limes and Oranges in half
• Grill Halved Avocados, Roma Tomatoes, and Peppers until slightly charred – approx. 4 min. per side
• Remove from grill to cutting board, & let cool

The Guac:
• To prepare, use a Tbsp and large bowl, or Mortar and pestle
• Spoon out Avocados, and lightly mash
• Chop roasted Roma Tomatoes fine, eliminate as much juice as possible, and add to mixture
• Add chopped Red Onion and chopped Cilantro
• Slice open Peppers, remove seeds, finely chop and add to mixture
• Squeeze juice of Lime halves and Orange halves into mixture
• Add All Spice Cafe Chipotle Garlic Sauce (2 Tbsp to start, more as needed)
• Fold entire mixture gently together
• Can be served immediately, or Wrap bowl and refrigerate for 1 hour to let flavours permeate
• Serve with crispy tortillas
 

Lemon, Garlic and Chile Wings

Ingredients:
(serves 4)
• 3 Lb Chicken wings
• 3 Tbs butter -salted
• 2 garlic cloves -grated
• juice from 1/2 lemon
• 1 Tbs fresh italian parsley -minced
• 1 Tbs extra virgin olive oil
• 1/4 cup All Spice Cafe Cayenne Habanero Sauce (Hot or XXX)

Dry Rub Mix:
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper -freshly cracked
• 1/2 tsp garlic powder
• 2 tsp dehydrated minced onion
• 1/2 tsp sweet paprika
• 1/4 tsp nutmeg -freshly grated

1. Rinse the chicken wings and dry them very well with paper towels.

2. Toss the wings with 1 Tbs extra virgin olive oil and sprinkle with the spice mix. Set on a platter and refrigerate uncovered for 2 hours. ( this will help dry out the moisture, resulting in very crispy skin )

3. Preheat your oven to 450 F degrees and arrange the chicken wings on a broiler pan. Roast for 25-30 minutes or until the internal temperature reaches 160 F degrees.

4. Remove wings from the oven and transfer to a platter.

5. Transfer the drippings to a sauce pan and add the butter and lemon juice to the pan. Place on very low flame until the butter is melted. Whisk in the garlic and remove from heat.
Pour the lemon garlic butter sauce over the wings and sprinkle with the minced parsley. Serve hot!
 
Thanks Florentina!
 

This recipe was sent in to us, courtesy of PeskiPix of Studio City, CA.

Basic Vinaigrette (serves 2) 

Ingredients:
• 3 Tbsp extra virgin olive oil
• 1 Tbsp Balsamic, red wine or apple cider vinegar
• 2 cloves of fresh garlic, well crushed
• salt and pepper to taste

Combine the ingredients in a cruet and shake well. To make this really pop, add a heaping tsp of Chipotle Olive Tapenade prior to shaking and serve over a salad of baby greens or spinach, cherry tomatoes, thinly sliced red onions and feta crumbles. Or skip the vinegar and use as a dipping sauce for warm crusty bread of the fresh baked variety. 
 

Chipotle Beer Bread

Cooking-Outdoors says…
Sometimes inspiration strikes and it all comes together. Dutch oven, Beer, Bread, Cheese, my favorite sauce and Cooking Outdoors. For me it was exciting because I love to create new recipes and this time I actually wrote it down to share. How many times have you managed to put a fantastic meal together from scratch and then say “I need to write that down”. Whoops, all gone …

Beer bread, the ultimate outdoor cooking bread. Fast, easy and requires beer, I love it.

Ingredients:
• 3 cups self rising flour
• 3 tbls sugar
• 1 tps salt
• 8oz Chipotle Cheddar Cheese (I used Bravo Farms Original Chipotle Cheddar)
• 1 small can diced Chiles (Hot or Mild) undrained
• 2 tbls All Spice Cafe Chipotle Garlic Sauce
• 1 can of Beer (Cheap can like Pabst Blue Ribbon)

Preparation:
Cube the Chipotle Cheddar Cheese up and add to all of the other dry ingredients, mix thoroughly. Now add your All Spice Cafe Chipotle Garlic Sauce and beer, mix till it is blended (do not over mix, lumpy is good). Poor this into a grease 10″ Dutch oven or a Bread loaf pan for the grill. It will look like a wet glob of flour and that is perfect. No rising or kneading necessary.

Outdoor Cooking with a 10″ Camp Dutch oven will require 7 coals on the bottom and 13 coals on the top. Grilling your Beer Bread will require indirect heat.

It’s done when a toothpick inserted into the center comes out clean and thumping the bottom sounds a dull thump when you rap it.

Warm Beer bread with a slight kick to it! The cheese was gooey and tasty, crust had a wonderful crunchiness to it. Great for sopping up some soup or sauces! But, I ate mine just as it was, warm, crunchy, gooey and delicious!

This was a big hit at the last Dutch oven Gathering.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Check out the original recipe at cooking-outdoors.com

Bacon wrapped Scallops

Here’s what they have put together:
For something that is so simple, it is unbelievably tasty. At first I was thinking – what is so special about bacon-wrapped scallops? There’s not much to it, except wrapping cooked bacon around some scallops. Right? But when I took my first bite into this delectable appetizer, I was in heaven.

We wanted to share this simple go-to dish that is a great idea for dinner parties, potlucks, cocktail events, or better yet – the upcoming SUPERBOWL! We paired the bacon-wrapped scallops with a spicy habanero-mayo dipping sauce. Be creative with your dipping sauce – and if you can’t think of anything, we are sure you will be pleased with eating them by itself!

We used sea scallops that were about 1.5 inches and took pre-cooked bacon and wrapped them around the scallops. Then, we used tookthpicks to secure them, like shown.

Next, sprinkle the scallops with a little sea salt and cook them on a pan for about 3-4 minutes each side until they get nice and brown.

For the dipping sauce, we just used 1 tbsp of Cayenne Habanero Sauce from All Spice Cafe and mixed it with 3 tbsp light mayo. The mayo helps reduce the amount of heat, and also gives it a creamy texture.

The texture of the scallops and the saltiness of the bacon work so well together. It’s not difficult to make and doesn’t take a lot of time to prep. These are definitely perfect finger food that is sure to be a crowd pleaser! (Okay, I think we need to make more… I’m salivating).

Bacon Scallops

a little sea salt

Habanero Mayo Dipping Sauce

Thanks again to The Food Addicts for sharing another great recipe with us! Please make sure you check out their site for this and other tasty recipes!

http://www.allspicecafe.com/recipes/archives/habanero-macaroni-poppers/ http://www.allspicecafe.com/recipes/archives/habanero-macaroni-poppers/#comments Sun, 22 Nov 2009 22:16:26 +0000 AllSpiceRecipes http://www.allspicecafe.com/recipes/?p=175

Habanero Macaroni Poppers

(for dreamers… and people who just like good food)
 
Here is the 2nd in a series of recipes from Life with Lindsay. Check out her blog posting with this recipe, because she has a great write up about JD and dreaming about the All Spice Cafe. This recipe is a nice spin on the comforting mac’n cheese.

Thanks again to Lindsay for another great recipe!

Ingredients:
• Elbow Macaroni (mini shells also work well)

• Aged White Cheddar Cheese

• Swiss Gruyere

• Cream Cheese

• Parmesan Cheese

• Breadcrumbs

• Flour

• Butter

• Milk

• All Spice Cafe Cayenne Habanero Hot Sauce

• Jalapeno Peppers

 
Heat 2 cups of pasta (macaroni or mini shells) in a pan of salted, boiling water.  Cook 7-8 minutes until not quite al dente (as pasta will be baked to completion in oven).  In a large skillet, heat 5 Tbsp of butter.  Stir in 3 Tbsp of flour and cook out the “flour taste” for a few minutes.  Slowly add 1 C. milk, whisking constantly to form a rue.  When mixture is creamy, begin adding cheese.  First add 2 oz. of cream cheese, stirring until melted.  Next, add 1.5 C. shredded white cheddar, 1 C. shredded gruyere, and 1/2 C. shredded parmesan.  Once cheese is added, add 1 (or 2, if you like things “spicy”) Tbsp All Spice Cafe Cayenne Habanero Sauce.  This will give the cheese sauce a warmer orange color.  If mixture becomes too thick, add milk, 1 Tbsp at a time to bring to desired consistency.

spicy macaroni? please...

mac n cheese from scratch!

Separately, add 1 tbsp of butter to 1/2 C. breadcrumbs.  (FYI – The photo above is deceiving… I learned “the hard way” that 1 C of breadcrumbs was too much and I had to toss out some extras.)  Ensure the breadcrumbs become coated in butter – this will help them bake up nice and crispy in the oven.  Rinse and chop 1 jalapeno pepper into small cubes.  Stir into cheese sauce.  When the noodles have cooked and the cheese sauce is ready, combine, mix well, and spoon mac n cheese into a buttered muffin tin.  Add buttered breadcrumbs and thin slices of jalapeno pepper on top.  Bake for 25 minutes at 350 degrees.  Remove from oven and add 1 drop of Cayenne Habanero hot sauce on top of each sliced jalapeno.  Isn’t that cute? Run a knife around the edges of each popper and gently pry out of the muffin tin.  Serves 4-6.

Lindsay's Caribbean Scallops

This is Lindsay’s recipe for Caribbean Spiced Prosciutto-Wrapped Scallop Skewers. Thanks Lindsay!
 

 
 
Ingredients:
• Large Sea Scallops
• Butter
• All Spice Cafe Caribbean Spice Hot Sauce
• Prosciutto
• Bamboo Skewers

In a small frying pan, melt about 1tbsp butter (for every 1 lb of scallops). Add 1 tbsp of All Spice Cafe Caribbean Spice Hot Sauce. Add the scallops, searing gently for about 3 minutes on each side. Turn off heat. Wrap scallops in thin slices of prosciutto and place on skewers. Spoon remaining sauce over the scallops and bake for 15 minutes at 350 degrees. Prosciutto should be crispy. Serves 2.

–

Please check out Lindsay’s blog and the full posting for this recipe here.

Lindsay's Scallops Ingred

Lindsay's Scallops

Life With Lindsay

1 Bunch Asparagus
2 T Chipotle Garlic Sauce
1 T Demerara Sugar

Trim (about 1 inch) of the ends off, then drizzle the Chipotle Garlic Sauce on the asparagus and lightly toss to spread the sauce.

drizzle Chipotle Garlic over the asparagus

Lay the asparagus down on a hot grill and turn every few minutes. When they start to get soft, shake some Demerara Sugar (or other raw sugar) over the asparagus – this will caramelize on the asparagus and give just a hint of sweetness. Remove from the grill after another minute or two.

(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

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.

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.

Enjoy!