karaage chicken plate

We originally put this Asian-inspired recipe together to share with EatinAsian.com – see the original post here.

Get John’s longform version of this recipe, with extra tips, here.

 

 

 
Ingredients:
  •  1 lb chicken leg meat – boneless and skinless, 1-2″ pieces
  •  3 T All Spice Cafe Cayenne Habanero Sauce (or Ghost Pepper Sauce)
  •  1/2 C Potato Starch (ok to sub corn starch)
  •  cooking/frying oil
  •  extra All Spice gourmet hot sauce for dipping

Clean, trim, and cut chicken into 1-2″ chunks. Place the chicken pieces in a zip-bag and add the All Spice Sauce. Cayenne Habanero Sauce has a classic Buffalo Hot Wing flavor or for something with a little more fiery kick, use Ghost Pepper Sauce. Close the bag tightly, gently massage the bag to get the sauce worked into the chicken completely. Let marinate in the refrigerator for a minimum of 1/2 hour (3 to 4 hours is preferred).

Heat the cooking oil in a heavy pot, keeping the oil level several inches from the top of the pot, so when adding the chicken it will not overflow.

Remove the chicken from the marinade bag, shaking off excess sauce while transferring into a medium size bowl. Slowly sprinkle the Potato Starch while tossing the chicken pieces to evenly and completely coat the chicken.

When the oil is ready – check the oil temp by dropping in a tiny piece of batter coating and if it instantly starts to bubble and float, it is ready to fry – slowly ease the chicken into the frying pot piece by piece. Only add enough pieces to keep things manageable, if you need to fry in batches that’s ok. Remove the chicken pieces as they are done to a golden brown, placing them on paper towels or brown paper to soak up any excess oil.

Serve on a bed of steamed rice, along with a wedge or two of lemon to squeeze over the chicken for a traditional touch. Have small bowls of extra All Spice Hot Sauce on the side for dipping.

potato starch coated

karaage frying

karaage chicken

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!
 

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.

Ingredients
• 4 oz crumbled blue cheese
• 1 pint mayonnaise
• 1 C sour cream
• 9 oz milk
• 1 T lemon juice
• 1 T Worcestershire sauce
• Salt and freshly ground black pepper
• 1/2 C All Spice Cafe Cayenne Habanero Hot Sauce
• 8 celery stalks
• 2 large onions
• 2 to 3 T butter
• 1 to 2 C bread crumbs

• 4 chicken breasts, pounded out
• 4 lb butterflied pork tenderloin

• Salt and freshly ground black pepper
• Olive oil, enough to coat the tied tenderloin

• Blue cheese dressing

Preheat oven to 350 to 375 degrees F.

For the wing stuffing dressing, combine 1st 12 ingredients, hand blend to consistency. Add milk if needed.

Dice celery and onions and saute with butter. Add hot sauce, to taste, and bread crumbs to right consistency. No need to cool prior to stuffing.

Dice chicken and add to above dressing.

Stuff and tie tenderloin. Coat with pepper and salt and oil. Sear in saute pan. Put in oven and cook until desired temperature (min 145F). Slice and plate with blue cheese dressing.

Scotty - CBnG Team Capt.

Have a PB&J All Spice Style

Add a little kick to your average PB&J by adding a hint of All Spice Cafe Gourmet Hot Sauce. The Cayenne Habanero Sauce works really well to add just a little bit of a kick to the peanut butter.

2T natural peanut butter
1t Cayenne Habanero Sauce (Hot or XXX depending on your taste)
1.5 – 2T strawberry preserves (or your favorite flavor, or even just some honey)
1 whole wheat bagel, split and toasted

In a small bowl, mix the peanut butter and Cayenne Habanero Sauce together. Natural peanut butter is preferred, some of the extra oil can be drained off and the natural kind doesn’t have the extra sugars that “regular” peanut butter has.

Spread 1/2 of the peanut butter on to each half of the toasted bagel. Spread strawberry preserves on top.

Enjoy!

Cayenne Habanero Sauce added to the peanut butter

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!

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.

Whoo-Hoo!!!

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.