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

Habanero Macaroni Poppers

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.

Ingredients:
4-6 medium Yukon potatoes thinly sliced
½ onion thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons salt
1/4-teaspoon pepper
1-cup milk
3-5 Tablespoons All Spice Cafe Chipotle Olive Tapenade
Olive oil enough to toss on potatoes and onions
Pinch of paprika

Preparation:
In a medium saucepan, melt butter over medium-low heat; stir in flour until smooth and bubbly. Stir in salt and pepper. Gradually add milk, stirring until thick and bubbly.

Toss potatoes and onions in olive oil. Place one layer of potatoes and onions in a greased baking dish. Spread 1/3 of the white sauce over potatoes, then spread 1- 1½ tablespoons of Chipotle Olive Tapenade over potatoes repeat for 2 more layers or until all potatoes and onions are used. Top layer should have Chipotle Olive Tapenade spread neatly on top and add a pinch of paprika for color. Bake, covered, at 375° for 45 minutes, remove covering and bake for an additional 10-15 minutes until potatoes are done.

Layer potaotes	Prepare white sauce	Layer ingredients
adding Tapenade	repeat layering	Bake till tender

Thanks to Dyanne K. of Allen, TX for sharing this recipe.

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.

1lb Angel Hair Pasta
1/2C All Spice Cafe Chipotle Olive Tapenade
1/2C Grated Pecorino Cheese
1t salt
1T olive oil

Heat a large pot of water to a boil, adding in the salt. Add in pasta. Boil till desired pasta tenderness, about 2 to 5 minutes. Drain and toss hot pasta with the Chipotle Olive Tapenade and olive oil, then top it off with freshly grated cheese.

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

(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!

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!

Thanks to Sarah and Donnie Rausch for sending in this recipe.