Recipe is courtesy of Dylan G. and Nancy B., Venice, California.

 
Makes 6 Large or 8 Smaller Mushroom Veggie Burgers
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients:
• 3 tbsp olive oil
• 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
• 1/2 cup finely chopped onion
• 6 cloves minced garlic
• 2/3 cup rolled oats
• 1 can black beans
• 1/3 cup shredded Parmesan
• 3/4 cup breadcrumbs
• 3 eggs, beaten
• 2 sprigs rosemary
• 4 tablespoons All Spice Cafe Chipotle Garlic Sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation:
Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute. 

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, beans, Chipotle Garlic Sauce, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown. If grilling be sure to oil grate and to brush some olive oil on the patties as they tend to stick.

Serve with your favorite burger toppings. Cheddar or Jack works best.

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.

Next time you’re making breakfast sandwiches you have to put this smoky Chipotle Garlic Sauce from All Spice Café on it before consuming. It’s not too hot and it’ll turn your pretty good sammie into a “Holy crap…this is the best breakfast ever” moment. You don’t have a breakfast sandwich recipe? Well here you go..

The “I am too busy for breakfast damn it, breakfast sandwich”:
1 English muffin
1 slice cheese (optional)
1 slice Canadian bacon or fake veggie bacon
1 egg
1 tsp. olive oil
All Spice Café Chipotle Garlic sauce

Cut English muffin in ½ – toast
Put tsp. Olive Oil in skillet, heat till sizzling
Place slice of Canadian bacon in skillet (Heat through and put on ½ English muffin)
Crack egg in same skillet
Cook egg till the outside edges turn opaque white, then flip the egg over with a spatula to cook the other side. (Place on top of bacon when done)
Top with cheese, slather on Chipotle Garlic sauce and top with 2nd slice of English muffin.

Voila! Hot damn that’s a good sandwich. And if garlic’s not your thing, try the yummo Cayenne Habanero or Caribbean Spice.

Thanks Outblush for the props!

Here’s the permalink: http://www.outblush.com/women/life/food-drinks/chipotle-garlic-sauce/

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.

4 large russet potatoes
2 tbsp diced chives
2 tbsp diced green onions
1/2 stick butter
1/4 – 1/2 cup of milk
1 – 8 oz package of shredded cheddar cheese
2 tbsp All Spice Cafe Chipotle Garlic Hot Sauce
salt and pepper to taste

Bake potatoes, cut in half lengthwise. Scoop potatoes into a mixing bowl. Add milk, butter, Chipotle Garlic Sauce, salt and pepper. Mash potatoes. Add green onions, chives and cheddar cheese. Mix well and stiff back into the potato skin halves.

Place under broiler (a couple of shelves below the broiler) and cook until the tops are golden brown.

Truly delicious!

Here’s a short video clip of putting them together:

Grilling 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!

This recipe is courtesy Two Guys Grilling