You can use any box mix, but we choose Ghirardelli because they make great chocolate and their brownie mix comes out really moist (as you can see in the pix, so moist that they don’t cut nice and clean, but just kind of rip apart). This one had actual chocolate chips in the mix.

Just make it as instructed on the box (super easy: combine egg, oil, and mix) and once you have it in the pan, take the pepper grinder (check that you have it on the finest grind setting) and gently grind some of the World’s Hottest Pepper out on top of the batter. The first time you make these brownies, you may want to vary the amount you use across the pan, so you can test it out and figure out how much (or not so much) you want to use for your taste.

Mix and Jolokia Grinder

Jolokia Brownies

Fine Grind setting

Get more pix and commentary from the orig recipe on EnjoyTheFlavor.

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

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.

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/grilled-skewered-shrimp/ http://www.allspicecafe.com/recipes/archives/grilled-skewered-shrimp/#comments Thu, 28 Jan 2010 05:01:11 +0000 AllSpiceRecipes http://www.allspicecafe.com/recipes/?p=289

Grilled Skewered Shrimp

Here is another recipe from Cooking Outdoors. This time Gary is doing grilled shrimp with foil cooked veggies and rice. Check out his full recipe posting on the Taste of Home Community site.

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.
_____

Foil Cooked Vegetables

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.

_____

Foil Cooked Rice

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.

_____

Skewered Shrimp

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

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.

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…

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.