All Spice Cafe Gourmet Hot Sauces



Here are some different uses for the All Spice Cafe Gourmet Sauces: Hot wings, arrabbiata sauce, chipotle fettuccini alfredo, caribbean spiced king crab, caribbean spiced crab salad, chipotle marinated tri tip, breakfast burritos, salsa, margaritas, the list keeps growing and growing . . .
Some ideas to help you start spicing it up... - add Cayenne Habanero Sauce to honey for a nice sweet and spicy condiment. - any of the sauces are great marinades. - mix Chipotle Garlic Sauce into ranch or blue cheese dressings for a kick. - sprinkle Cayenne Habanero Sauce over hot popcorn. - spice up pizza. - top eggs and omelets - when deep frying a turkey, inject it with Chipotle Garlic Sauce.
Grilled Hot Wings 2 - 3 lbs of chicken wings All Spice Cafe Cayenne Habanero Sauce carrots and celery sticks salt pepper garlic powder Sprinkle salt, pepper and garlic on chicken wings. Grill wings flipping every 5 - 8 minutes until cooked through. Put wings in a pot with a lid and drizzle Cayenne Habanero Sauce over wings. Cover and shake the wings and sauce. Serve with celery, carrot sticks and blue cheese or ranch dressing. Let the feast begin! Arrabbiata Sauce One of my favorites. Take either homemade marinara sauce or your favorite store bought tomato sauce over pasta and drizzle some Cayenne Habanero Sauce on to the marinara sauce. Add fresh grated cheese if desired. Soon you won't be able to eat marinara sauce without it! Chipotle Fettuccini Alfredo - Sarah and Donnie Rausch Take either homemade or your favorite alfredo sauce and add some Chipotle Garlic Sauce as you heat it up on the stove. Serve over some fettuccini with some fresh grated cheese and you're good to go! Caribbean Spiced King Crab Now this is good! Mix some Caribbean Spice Sauce with your melted butter for dipping king crab. Yum! Breakfast Burritos Several 8" - 10" tortilla shells 6 eggs splash of water 1/4 cup diced onions 1/4 cup diced sweet peppers fresh salsa (see recipe below) chorizo sausage fresh grated Monterey Jack, mozzarella, and cheddar cheese butter or olive oil Saute the onions and peppers in a skillet for about 5 min. over medium heat. Scramble eggs with the splash of water and add to the onion and pepper mix. In another pan cook up the chorizo and cut into small pieces. When the eggs and sausages are done warm up a tortilla on the skillet, add some eggs, chorizo, onions and peppers, cheese mixture and top with some fresh salsa. Roll into a burrito and enjoy! Chipotle Spinach-Artichoke Dip (this recipe was originally published in the March 2008 edition of Chile Pepper Magazine - reprinted here with permission. To download the recipe, go to Chile Pepper Magazine's March 2008 Archive and click on "At the Stove, Hot Sauce in Hand.") Yield: 6 to 8 servings Zest Factor: Medium This crowd pleaser is super with chips or wedges of toasted pita bread. You can thaw the spinach in the microwave or in the refrigerator overnight - just make sure it's squeezed dry of any excess moisture. Chipotle flakes can be found at Chipotle Texas, chipotletx.com. Be sure to use low-moisture mozzarella here, not the fresh mozzarella balls you find stored in liquid. canola oil or vegetable oil spray 4 ounces cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons chipotle hot sauce, such as All Spice Cafe Chipotle Garlic Sauce 2 (14-ounce) cans artichoke hearts, drained 1 (10-ounce) package frozen spinach, thawed and squeezed dry 1/2 cup grated parmesan salt and freshly ground pepper 1/4 cup grated mozzarella chipotle flakes Preheat the oven to 350^F. Grease a shallow casserole dish with oil or vegetable spray, and set aside. In a mixing bowl, combine the cream cheese, sour cream, mayonnaise and hot sauce, and stir well. Place the artichoke hearts in the bowl of a food processor, and pulse for 5 to 10 seconds to roughly chop, making sure there are no large chunks. Add the artichoke hearts to the sour cream mixture, and stir in the spinach and parmesan. Mix thoroughly, taste, and season with salt and pepper (the parmesan is salty, so you may not need much). Scrape the mixture into the prepared baking dish, and sprinkle the mozzarella and chipotle flakes on top. Place in the oven. Bake for 25 to 30 minutes, or until heated through and bubbly on top. Serve with pita wedges or tortilla chips. Dark Chocolate - Cayenne Habanero Brownies This is a nice little kick to the Brownie. Use any boxed mix, like from Betty or Duncan, but make sure it is Dark Chocolate - milk chocolate just doesn't do it. Follow the box directions, except split the amount of oil that it calls for. Use half the amount of oil and replace the other half of the amount with All Spice Cafe's Cayenne Habanero Sauce. Then continue with the directions for that mix. Let cool completely before cutting into bite size pieces. When you first taste them, you might think that there is no kick, but wait a second... it kicks in at the end! Caribbean Spice Brined Chicken Brining will help keep the chicken (or other meat) moist while cooking. It will also help draw the flavors into the chicken. 2 quarts of water 1/2 cup sugar 1/2 cup salt 1/2 bottle of Caribbean Spice Sauce 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 on your cooked chicken if desired.	Caribbean Spiced Crab Salad Sandwiches left over King Crab (yeah right;), shredded mayonnaise All Spice Cafe Caribbean Spice Sauce celery salt black pepper thin slices of red onion lettuce your favorite bread dill pickles (optional) Whisk together 1 part Caribbean Spice with 3 parts mayonnaise and mix with the shredded crab meat. Add some celery salt and some freshly ground black pepper. Scoop the desired amount of crab salad on to a slice of bread adding some red onion, lettuce and the second slice of bread. Serve with some crispy dill pickles on the side. Now we're talking! Chipotle Marinated Tri Tip If you haven't tried tri tip, you're in for a real treat if you can find some. Approximately 80% of the tri tip roasts are sold in CA and 95% west of the Mississippi. Awesome beef flavor! 1 or 2 tri tip roasts 1/3 cup All Spice Cafe Chipotle Garlic Sauce 2/3 cup apple cider vinegar 1/2 tsp salt 1/2 tsp pepper additional Chipotle Garlic Sauce for dipping the tri tips Pour the Chipotle Garlic Sauce, apple cider vinegar, salt and pepper into a gallon size zip lock bag. Place tri tip in bag, squeeze out as much air as possible and place in the refrigerator. I like to flip the meat every half hour or so, massaging it before placing it back in the refrigerator. After about 4 - 6 hours, grill over high heat for about 5 minutes on each side. Move tri tip to a cool part of the grill (250 - 300 degrees) and cook for about another half hour (flipping every 8 - 10 minutes) until instant read thermometer reaches 130 for medium rare or higher depending on how you like your beef. Pour a little Chipotle Garlic on your plate and dip some of the tri tip in it. Might be the best steak sauce you've ever tasted! Caribbean Spiced Scallops 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. Salsa 1 can of diced tomatoes 3 tbsp diced red onion 1 jalapeno or serrano diced small 1 tsp crushed fresh garlic 2 tbsp Chipotle Garlic Sauce salt and pepper to taste juice of 1 lime 1/4 cup chopped cilantro Take all the ingredients and pulse in a blender for about 30 sec. All Spice Bloody Mary 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! All Spice Shooter 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. Grilled 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! Courtesy Two Guys Grilling Jicama-Cucumber Slaw We served this at a tasting/grilling demo at Surfas recently and it was a huge hit, with many people asking for this recipe. The cool/crunchy/spicy goes really well with any summer grilling. 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 thinnly sliced veggies. Pour the liquid mixture over the veggies and toss well. Tightly seal the bowl or use a large zip bag and refridgerate for at least 30 minutes, but overnight is better. Serve cold with your bbq. Chipotle Garlic Glazed Baby Back Ribs 1/2 cup Chipotle Garlic Sauce 1/4 cup of dark brown sugar 1/4 cup honey 2 ounces balsamic vinegar Add all the ingredients to a small sauce pan and cook over low - medium heat. Bring to a slow boil for 5 minutes. Preparing the ribs - I like to use a spice rub on baby backs such as Two Guys Grilling Chipotle Rub. Sprinkle rub generously on both sides of the ribs and sear over high heat on the grill (5 - 7 min per side). Since I don't have a smoker, I'll wrap the ribs in foil and slow cook them over indirect heat at about 250 with the lid on for about 90 minutes. Use the glaze as a finish for the ribs and place back on the grill at low heat. Brush the glaze on both sides of the ribs and cook for 3 - 5 min per side. Keep a close eye on them at this stage as the glaze will burn.
Do you have a recipe or different use of All Spice Cafe's Gourmet Sauces? Let us know what you are doing with our sauces, because we are always looking for feedback and ideas. We want to know what you think. Please email: flavor@allspicecafe.com