Docs Guac

Prep & Grill:
• Heat your Grill to 350 degrees
• Wash Limes, Oranges, Cilantro, Tomatoes, Peppers
• Chop Red Onion, Cilantro
• Slice Avocados in half, remove pit
• Slice Limes and Oranges in half
• Grill Halved Avocados, Roma Tomatoes, and Peppers until slightly charred – approx. 4 min. per side
• Remove from grill to cutting board, & let cool

The Guac:
• To prepare, use a Tbsp and large bowl, or Mortar and pestle
• Spoon out Avocados, and lightly mash
• Chop roasted Roma Tomatoes fine, eliminate as much juice as possible, and add to mixture
• Add chopped Red Onion and chopped Cilantro
• Slice open Peppers, remove seeds, finely chop and add to mixture
• Squeeze juice of Lime halves and Orange halves into mixture
• Add All Spice Cafe Chipotle Garlic Sauce (2 Tbsp to start, more as needed)
• Fold entire mixture gently together
• Can be served immediately, or Wrap bowl and refrigerate for 1 hour to let flavours permeate
• Serve with crispy tortillas
 

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

Ingredients:
1.5 lbs American Kobe ground beef or your favorite ground meat
1/2 jar All Spice Cafe’s Chipotle Olive Tapenade
5 oz Tronchon cheese finely chopped

Preparation:
Combine all 3 ingredients in a bowl and mix well. Form 1½ – 2″ sized meatballs. When ready to cook, flatten the slider and place on a grill at medium heat approx 4 min on each side.

Serve on a small roll or a couple of slices of baguette.

For an extra treat place a dollup of All Spice Cafe’s new Jolokiberry Jam on top.

Chipotle Tapenade Slider

Tapenade Slider with Jam

Here is his tri-tip marinade recipe:

Ingredients:
• 1 Tri-Tip roast trimmed
• 16 oz. Fresh or frozen Blackberries
• 1/2 c All Spice Cafe Chipotle Garlic Sauce
• 3/4 c Honey
• 1 cup Chardonnay wine
• 3 tbsp Apple Cider Vinegar
• 1 tbsp Kosher Salt
• 1/4 tsp minced garlic
• 1 tbsp sugar

Preparation:
Place approximately 2/3 of the Blackberries, 1/2 Chardonnay wine in a pan over high heat and bring to a boil. Mash Blackberries to a puree and remove from heat when done. Strain out the seeds, add honey, vinegar, salt, chipotle garlic sauce and rest of wine. Mix well and let cool in refrigerator.

Pour 3/4 of the sauce over a trimmed Tri-Tip roast (use a plastic zip-lock bag for this) marinate in the refrigerator for up to twenty four hours. Add the remaining Blackberries, to the leftover sauce add 1 tbsp sugar to mixture and refrigerate. This will be your topping sauce when the food is done!

Make sure you check out the Cooking Outdoors site for videos showing how the tri-tip is done on the grill, along with the potatoes and aspargus sides. There are tips on creating “heat zones” with your coals and other techniques.

Thanks again to Gary for sharing another great recipe with us!
 

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!
 

This recipe was sent in to us, courtesy of PeskiPix of Studio City, CA.

Basic Vinaigrette (serves 2) 

Ingredients:
• 3 Tbsp extra virgin olive oil
• 1 Tbsp Balsamic, red wine or apple cider vinegar
• 2 cloves of fresh garlic, well crushed
• salt and pepper to taste

Combine the ingredients in a cruet and shake well. To make this really pop, add a heaping tsp of Chipotle Olive Tapenade prior to shaking and serve over a salad of baby greens or spinach, cherry tomatoes, thinly sliced red onions and feta crumbles. Or skip the vinegar and use as a dipping sauce for warm crusty bread of the fresh baked variety. 
 

This recipe was sent in to us, courtesy of PeskiPix of Studio City, CA.

Ingredients:
• 1/4 cup Tupelo honey or 2 Tbsp brown sugar
• 3 heaping Tbsp Trader Joe’s or Dagoba organic 100% cocoa powder
• Ghost Pepper Adobo Rub with Jolokia Ghost Pepper — a pinch for the timid to 1/2 tsp (or more)
• 11 oz nearly boiling water (low cal) or scalded milk
• ice and/or cinnamon (optional)

In a 12 coffee mug, pour 1/4 cup honey or 2 Tbsp brown sugar. Throughly mix cocoa powder and Jolokia spice powder separately, then add to honey or sugar. Top with very hot water or scalded milk and stir well. For an iced version, add a dash of cinnamon before pouring over ice in a separate mug or glass.

Optionally, try using Ghost Pepper Jerk Rub in place of the Ghost Adobo Rub.

Tasty yummers!!

Note: additional stirring or swirling may be required during beverage consumption as the cocoa tends to settle a bit over time …

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.