Shrimp Kabobs and SW Bruschetta

Ingredients:
• 6 to 8 large peeled shrimp per person  (leave tails on and skewer)
• 1/3 cup All Spice Cafe Caribbean Spice Hot Sauce
• 2 tablespoons olive oil (optional)
• 1/4 cup dry white wine (optional)
• 2 to 3 garlic cloves minced (optional)

Marinate the skewered shrimp in the above mixture for about 30 minutes and then grill for a couple of minutes on each side.

Serve with Southwestern Bruschetta.

Grilled Skewered Shrimp

What’s fast and easy to cook, looks like you payed big bucks at a fancy restaurant? Why it’s grilled Skewered Shrimp and Foil Cooked Vegetables and it is fast, easy, virtually no clean up and tastes fantastic. If you have a grill, foil, a few bamboo skewers and a cast iron skillet then you have the making of a great meal. This can easily be done over a live fire and coals in your backyard fire pit or at a tailgating event.

All of the ingredients took just a few minutes to prep and the cooking time varied from 35 minutes for the rice to about 5 minutes for the shrimp. So from starting the grill to dinner table you are looking at about 1 hour tops and worth every minute of cooking time.
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Foil Cooked Vegetables

• broccoli
• bell peppers
• onions
• olive oil
• salt
• pepper

Just slice them all up, sprinkle them with some olive oil, salt and pepper, then wrap them in a double layer of foil. Cook till tender, about 15 minutes or longer depending on the doneness that you are looking for.

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Foil Cooked Rice

• red onions
• garlic
• olive oil
• rice
• water

Cooking the rice was just as easy and all you need is a Cast iron skillet for the grill (if you want). I use Cast iron on my grills all the time, just think of your grill as a stove top and it opens up a whole new world of possibilities.

Chop up some red onions and garlic then saute them in the skillet over coals until just tender with some olive oil. Take a double layer of foil and make a pouch, add your rice, water, onions and garlic. Seal tight and cook for 15 – 20 minutes. Yep, that easy.

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Skewered Shrimp

• shrimp
• Caribbean Spice Sauce

My secret ingredient for the whole recipe is All Spice Cafe’s Caribbean Spice Sauce which I used for marinating the shrimp.

Shrimp were skewered after marinating for 30 minutes (soak your bamboo skewers in water at the same time). I wrapped the ends of the skewers with foil to keep them from burning. Cook time 5 minutes.

So that’s the gist of it! I prepped everything in advance while the coals were heating up. Then started the onions and mushrooms because the rice was the first thing to start on the grill. Vegetables were next then the shrimp and it was fast cooking once the shrimp hit the grill. I cooked everything over direct heat and turned the foil pouches and shrimp only once. No sense in straining myself and it’s best to let the grill do the work!

Cast Iron Pan

Cooking Outdoors

Shredded Pork Roast Roma

 

 
Ingredients:
• one or two 2 lb. boneless pork roast(s)
• 2 T of olive oil
• 2-3 cloves of chopped garlic
• 1 cup of Red Wine
• 28 oz. can of crushed tomatoes
• 28 oz. can of diced tomatoes
• 3-4 bay leaves
• about 1 lb of green/red/yellow bell peppers (bag of frozen pepper strips works)
• salts or herb mixture
• 2 T. Caribbean Spice Sauce

In a heavy 5 Qt kettle with a cover, pour in olive oil and heat to medium high. Brown the boneless pork roast(s) about 5 min. per side. Flip over using tongs.

Add cloves of chopped garlic and saute.
Pour in Red Wine.
Add in cans of tomatoes.

Add 3-4 bay leaves.

Cover kettle and simmer gently on low until fork pierces the meat easily.
Check at 1 1/2 hours. When fork tender, remove meat to a platter and let rest 10 min.

Tear apart with two forks (or slice into chunks). Return meat to pan.

Add pepper slices and stir into tomatoes and meat.

Add seasoning salts or herb mixtures.
Add 2 T. Caribbean Spice Sauce

Return to heat until hot. Serve. Enjoy!

Serve along side Polenta or Rice. It would work great over Penne Pasta as well.

Check out his website, where there is also an animation including pictures of the recipe.
 
 
Update: And here is it on YouTube…

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.

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

Lindsay's Scallops Ingred

Lindsay's Scallops

Life With Lindsay

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/

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!

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

2 quarts of water
1/2 cup sugar
1/2 cup salt
1/2 bottle of All Spice Cafe Sauce – Caribbean Spice or Chipotle Garlic work really well

Mix all of the ingredients in a pot large enough to fit a 3 – 4 lb chicken. Let the chicken sit covered in the brine for minimum of 1 hour, but no longer than 2 hours. Cook chicken as you normally would – in the oven or on the grill.

Use additional Caribbean Spice or Chipotle Garlic on your cooked chicken if desired.

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.