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

Beer Brats Cheesy Bisque

When we tried it (pictured here), we used Zweigle’s White Hots instead of the Brats (thanks to those back in WNY for sending them to satisfy the craving). It’s a good hearty soup and would be great accompanied with some garlic toast.

Ingredients:
• 4 brats cooked and sliced
• 3 T. olive oil
• 2 med. onions minced
• 4 lg. stalks of celery minced
• 3 med. carrots sliced
• 1/2 C. flour
• 1 lb. of potatoes peeled and diced
• 6 C. chicken stock
• 1 12 oz. beer of your choice
• 1/2 t. mustard powder
• 1/2 t. salt
• 1/2 t. pepper
• 1/2 C. milk or half & half
• 2 C. grated or shredded Sharp cheddar cheese
• 1 T. All Spice Cafe Chipotle Garlic Sauce

In a stockpot, over medium heat, saute celery, onion, and carrots for 15 min. or until tender, stir every so often to keep it from sticking.

Stir in flour, cooking 1 min.

Add stock, beer and potatoes.

Bring to a boil and cook for 10 – 15 minutes or until potatoes are tender.

Add mustard powder, Chipotle Garlic Sauce to taste, salt and pepper.

Stir milk into soup.

Remove soup from heat. Reserve 2 cups of the soup, setting aside for a moment. Add cheese stirring until smooth. Puree reserved soup in a blender or food processor. Stir puree back into the soup. This step gives the soup nice thickness.

Return to low heat (don’t boil it) and add the cooked bratwurst slices and heat for 5 min. So brats get warmed through.

Serves 6 big bowls

Sent in to us by Deborah G. of Harpers Ferry, WV.

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.

Buttery Puff Pastry

Directions:
1. Boil chicken until fully cooked. Shred chicken to small pieces.
2. Dice mushrooms and sauté in pan with butter, then set aside.
3. In a mixing bowl, mix shredded chicken, diced celery, hot sauce, pepper jack cheese, sautéed mushrooms, and season with salt and pepper.
4. Cut full sheet of puff pastry in half. Fill half of the sheet with chicken filling leaving a small border around the edges so that the pastry can be sealed.
5. Brush the edges of the pastry with the whisked egg. Fold puff pastry over and press with a fork sealing all the edges.
6. Brush the tops of the puff pastry with the egg mixture.
7. Slice one to two vents holes on top of the pastry.
8. Preheat oven to 450F and bake for 10-15 minutes until golden brown color on top.

Mixture for the puff pastry		Brush the edges
Brush again		Delicious winner!

 
Thanks again to Krissy & Daniel of The Food Addicts for sharing. Please visit their great food blog and see all of the wonderful recipes and reviews they have – including the original writeup of this recipe.

easy as 1-2-3!

“Still wondering what to do with that leftover turkey from Thanksgiving? I used my trusted bottle of All Spice Café Chipotle Garlic Hot Sauce to spice up some shredded turkey.”

We really appreciate all the work Lindsay has put into creating these recipes and sharing them with us. Check out her blog, it’s definitely “A DELICIOUS BLEND OF TRAVEL, CREATIVITY, AND EPICUREAN ADVENTURES.”


Ingredients:
• Sliced ciabatta bread
• Shredded turkey (leftovers are ideal!)
• American Cheese
• Cowgirl Creamery Mt. Tam Cheese (or substitute brie)
• All Spice Café Chipotle Garlic Hot Sauce
• Butter

Toast two pieces of unflavored ciabatta flatbread and added two contrasting cheeses – a slice of Kraft American and a couple of dollops of Cowgirl Creamery Mt. Tam.  Nothing like pairing high and low end!  You’ve GOT to try this!

Butter the inside face of the ciabatta bread.  Place buttered side down on a hot grill top or frying pan until browned and crispy.  Add ½ a slice of American cheese and a small amount of Mt. Tam cheese on each side of the bread.  Allow the crust side of the bread to toast as the cheese begin to melt together.

this is one fantastic sandwich!

getting by on leftovers...

In a small bowl, add 1/3 C. shredded turkey to 1 or 2 T of Chipotle Garlic Hot Sauce.  When cheeses have melted (approximately 2-4 minutes, depending on temperature of heat source), add the turkey to the sandwich and slice.  Serves 1.  Recipe could easily be doubled, tripled, or quadrupled.  Other substitutions include chicken or pork instead of turkey.

Here are the list of ingredients for his recipes, but check his site and watch the videos to see how he does it.

Watch Part 1 for preparing the pork shoulder.

Rub
in a zip bag mix:
1 t black pepper
1 t cayenne pepper
1 t salt
1 t paprika
2 T chili powder
1 T cumin
1 T dried onion flakes
1 T brown sugar

In the Part 2 video, watch the finishing of the smoked pork.

Drippings Bath
1 T black pepper
2 T dried onion
1 Can “extremely expensive” beer
1 C water

Mop Sauce
1 C apple cider vinegar
2 T pork rub (see above)
1 C favorite BBQ sauce
1 T Chipotle Garlic Sauce (feel free to use more – don’t worry, there’s no crying in BBQ)

Pulled Pork

drippings pan

mop sauce

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.

Smokey Chipotle Grill Cheese Sandwich

This recipe was inspired by April being National Grilled Cheese Month.

2 slices per sandwich of fresh French or Italian bread, sliced about 1inch thick
1 small ball of fresh mozzarella (the mozzarella that comes in water)
Chipotle Garlic Sauce
1T olive oil

Heat a skillet with a little olive oil (instead of the usual butter) on medium heat. Slice fresh bread, about 1 inch thick – not too thin and not too thick. And remove the mozzarella from its water, pat dry, and slice in about 1/4 inch slices.

Layer the cheese on one slice of bread and drizzle on some Chipotle Garlic Sauce to taste. Cover with 2nd slice of bread and gently lay the sandwich into the heated pan. After several minutes, when the bottom is lightly golden, flip the sandwich over.

Remove from heat when the 2nd side is golden and let sit for a minute or two before cutting (let the cheese set up slightly, otherwise cutting the sandwich right away may make the melted cheese run).

Enjoy!

Smokey Chipotle Grill Cheese Sandwich

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!