Directions:
1. Boil pasta in salted water according to directions on the box.
2. In a large bowl, whisk together the olive oil, red wine vinegar, water, honey, bread Dipper, and parmesan cheese.
3. Once pasta is done, transfer it to a large container with a lid.
4. Pour the vinaigrette over the pasta. Add the chopped olives and Tapanade.
5. Secure the lid tightly and toss the pasta until evenly coated. Add salt and pepper to your personal taste.
6. Refrigerate for at least two hours for flavor to develope.
Ingredients:
1 premade pie crust
2 tbsp. Butter flavored olive oil
3 tbsp. Bourbon smoked Sugar
1/2 tsp. Baking Bliss
1 cup powdered sugar
1/2 tsp. Bourbon smoked Vanilla Extract
1 tbsp. Milk
Directions:
1. Preheat your oven to 350 degrees.This recipe can also be made in the Big Green Egg!
]]>Ingredients:
2 lbs. potatoes, peeled and quartered
1/2 cup Milk
1/4 cup butter
2 tbsp. Artichoke & Garlic Olive Oil
1 large onion, diced
3 cloves Riesling Marinated Garlic, diced
1 12oz. bag frozen vegetables
1 1/2 lbs. ground beef
1 cup beef broth
1 1/2 tbsp. Tomato paste
1 tbsp. Bourbon smoked Worcestershire sauce
2 tsp. Rosemary Garlic bread dipper blend
Directions:
1. Place the potatoes in a pot of water. Bring the water to a boil and cook for 15- 20 minutes, or until potatoes are soft. Add the milk and butter and mash until creamy.
This recipe can also be prepared inside your oven!
]]>Ingredients:
1lb. Rontini Pasta
4 1/2 tbsp. Butter infused Olive Oil
1/2 cup Flour
5 1/2 cups Milk
1/2 lb. block smoked Gouda cheese
1/2 lb. block Cheddar cheese
1/2 lb. block Havarti cheese
1/2 cup Panko bread crumbs
1 tbsp. Black Truffle infused Olive Oil
1 tbsp. Bourbon Smoked Paprika
1-2 cups Pecan Wood Chips, soaked
Optional: 1 tsp. Truffle Sea Salt for added Truffle Flavor
Directions:
1. Heat your Big Green Egg to 225 degrees, convEGGtor in place. Once heated to 225, add the Pecan chips and let sit until smoke is clear.Ingredients
Cooking Spray
12 Eggs
1/3 cup Mayo
1 tbsp. Italian Lambrusco Red Wine Vinegar
2 tsp. yellow mustard
2 turns Maine Sea Salt and Pepper
3 tsp. Chives
2 tbsp. Dill Relish
2 tbsp. Black Peppercorn Bacon Jam
Dash of Sambal Hot Sauce
Bourbon Smoked Paprika for garnish
Directions
1. Preheat your Egg to 300 degrees, convEGGtor in place. Spray your baking dish with cooking spray. 2. Separate the egg whites from the egg yolks. Set aside the yolks. Whisk the egg whites until just foamy, transfer them to the baking dish and cover with foil. Cook for 20 minutes, or until whites have set. Let cool completely in the baking dish. 3. Beat the yolks until smooth. Lightly coat a nonstick pan with cooking spray. Add the yolks and scramble until fully cooked and slightly dry. 4. Transfer the yolks to a food processor. Add the mayo, Lambrusco, mustard, salt and pepper, bacon jam, dill relish, chives, and the hot sauce. Pulse until smooth. Transfer to a pastry bag. 5. Turn the egg whites onto a cutting board and cut into 1 inch squares. Add a dollop of the filling and garnish with the smoked paprika and additional chives if desired. |
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Ingredients:
2 tbsp. plus 1/3 cup Scallion infused olive oil
1 yellow onion, diced
3 celery stalks, diced
3 cloves Riesling Marinated Garlic cloves, diced
1/2 tsp. Fleur De Sel Sea Salt
1/2 tsp. Italian Cracked Black Pepper Blend
1/2 tsp. Crimson Seasoning
1/3 cup Flour
32 oz. chicken broth
12 oz. Guinness Beer
4 cups Milk
1 to 1.5 lbs. Shredded Gouda Cheese
2 tbsp. Dijon Mustard
1 tbsp. Worcestershire Sauce
Directions:
1. Preheat your Egg to 350 degrees, convEGGtor in place.
2. In a cast iron Dutch oven, heat 2 tbsp. of Scallion olive oil. Add the onions and celery and saute for 5 minutes. Add the diced garlic, salt, pepper, and Crimson seasoning and cook for 2-3 more minutes. Add the remaining Scallion olive oil, then sprinkle the flour over the mixture and stir to combine.
3.While whisking, slowly add the chicken broth, then the beer, then the milk.
4. Add the cheese slowly, whisking to combine.
5. Place the Dutch oven on the Egg for 20 minutes, stirring periodically.
6. Add the Dijon mustard and the Worcestershire sauce and cook for an additional 2-3 minutes.
7. Remove the Dutch oven from the Egg.
8. Serve in a bread bowl or with croutons and ENJOY!
This recipe can also be made on the stove top!
]]>Ingredients:
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup Scallion infused olive oil
1 cup milk
2-3 tbsp. of your Favorite Bacon Jam!
Directions:
1. Heat your oven to 400 degrees.
This recipe can also be made on the Big Green Egg!
]]>Ingredients:
1/4 cup Scallion infused olive oil
2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. French Fleur De Sel Sea Salt
1/2 cup milk
8 oz. cream cheese
1 tsp. French Onion Garlic bread dipper
2-3 tbsp. of your favorite bread dipper blends
1/2 cup butter, melted
Directions:
1. Preheat your oven to 350 degrees.
2. Mix the flour, baking powder, baking soda, and salt together.
3. Add the Scallion infused olive oil and mix until crumbly.
4. Add the milk and mix until incorporated. Form into small biscuits.
5. Mix the 8 oz. of cream cheese with the French Onion Garlic bread dipper.
6. Flatten a biscuit, add a small scoop of the French Onion Garlic cheeseball, crimp closed and roll into a ball. Repeat until all your biscuits are gone.
7. Roll you biscuit balls in your choice of bread dippers, then arrange them in a bundt pan.
8. Once all the biscuit balls have been rolled and placed in the pan, pour the melted butter evenly over the top.
9. Baker for 25 minutes, or until golden brown.
10. Let cool slightly, serve, and ENJOY!
*Try serving the Monkey Bread with our Spiced Tomato Jam!*
This recipe can also be made on the Big Green Egg!
]]>Ingredients:
2 cans cream of mushroom soup
1/2 cup freshly shredded mozzarella cheese
1/4 tsp. Italian Cracked Black Pepper Blend
4 cans green beans, drained
1 cup Milk
1/2 cup Sun-dried tomatoes in olive oil, chopped and patted dry
2 tsp. Sassy Italian Bread Dipper
2 2/3 cups fried onions
Directions:
1. Set your oven to 350 degrees.
2. Mix both cans of soup, milk, 1/4 cup of mozzarella cheese, 6 tablespoons of sun-dried tomatoes, both seasonings, and 1 1/3 cups of the fried onions together.
3. Pour the green beans in a cast iron dutch oven, and then pour your soup mixture over the green beans. Fold gently until combined.
4. Place the Dutch oven in the oven for 25 minutes, or until hot and bubbly. Stir the mixture.
5. Sprinkle the top with the remaining fried onions, mozzarella cheese, and sun-dried tomatoes.
6. Bake for an additional 5 minutes, or until cheese is melted and the onions are golden brown.
7. Let cool slightly, serve, and ENJOY!
This recipe can also be made on the Big Green Egg!
Ingredients:
Eggroll Wrappers
2 15oz. canned peaches
1 tbsp. Baking Bliss
1 8oz. block of cream cheese, softened
1/2 cup water
1/2 cup Red Raspberry Conserves
1 tbsp. Honey
1/4 cup Powdered Sugar
Dircetions:
1. In a large zip lock bag, mix the canned peaches and Baking Bliss. Seal tightly.
2. With the back of a large spoon, mash the peaches and Baking Bliss until chunky.
3. Lay an egg roll wrapper flat. Spread the middle of the wrapper with about 1 tbsp. cream cheese. Top cream cheese with 1 tbsp. of the peach mixture.
4. Fold the wrapper up and around the filling. Dampen the edges slightly with water, and seal.
5. Repeat the process until all egg rolls are wrapped.
6. Preheat your oven to 425 degrees.
7. Place egg rolls in a single layer on a lightly oiled baking sheet.
8. Bake for 20 minutes, turning half-way through, or until golden brown.
9. In a bowl, mix the Raspberry Conserves, honey, and water. Whisk until fully combined.
10. Drizzle Raspberry sauce over Eggrolls and Enjoy!
This recipe can also be made on the Big Green Egg!
]]>Ingredients for Peach Sweet & Sour Sauce:
1/3 cup Peach infused Balsamic Vinegar
2 tbsp. Ketchup
1 tbsp. plus 1 tsp. Worcestershire sauce
2 tbsp. Italian Lambrusco Red Wine vinegar
2 tbsp. unsalted butter
3 tbsp. water
Directions:
1. Cook the Peach balsamic vinegar, ketchup, Worcestershire sauce, and water in a saucepan over medium- high heat, whisking until thick, or about 5 minutes.
2. Whisk in the Italian Lambrusco Red Wine vinegar, then the butter a few pieces at a time. Remove from heat ans allow to cool.
3. Serve with EGGrolls and enjoy!
Ingredients for Raspberry Sweet & Sour Sauce:
1/4 cup Red Raspberry Conserves
2 tbsp. Orange Juice
2 tbsp. Italian Lambrusco Red Wine Vinegar
Directions:
1. In a saucepan, combine the Red Raspberry Conserves, orange juice, and Italian Lambrusco Red Wine vinegar.Ingredients:
Pork Butt
BGE Simply Zensational Seasoning
Eggroll Wrappers
Brenda's Country Coleslaw Mix
1 bag shredded slaw mix
1/2 cup mayo
1 egg, scrambled
1-2 tsp. Scallion infused Olive Oil
Directions:
1. Rub the pork butt down in the Simply Zensational seasoning.
2. Preheat your EGG to 250 degrees, convEGGtor in place.
3. Cook the pork butt for 7-8 hours, or until the bone comes out with no resistance. Allow the butt to cool, and then shred it with meat claws.
4. Mix the Brenda's Country Coleslaw seasoning, slaw mix, and mayo together.
5. Take an eggroll wrapper and lay it flat. Spoon in about 1 tbsp. of pulled pork.
6. Add 1 or 2 tsp. coleslaw on top of the pulled pork.
7. Roll the wrapper up and around the filling, folding the corners inward to create a loose roll. Using a small brush, lightly brush the edge of the seams with the scrambled egg to seal. Set roll aside. Continue the process until all wrappers have been rolled.
8. Preheat your Big Green Egg and Baking Stone to 425 degrees, convEGGtor in place.
9. Brush the eggrolls with the Scallion infused Olive Oil and arrange on the baking stone, seam side down.
10. Bake the eggrolls for 20 minutes, turning half-way through, or until golden brown.
11. Serve the eggrolls warm, with your choice of dipping sauce!
Ingredients:
1 pork butt (4-5 pounds)
3-4 large baking potatoes (peeled and chunked)
2 cups baby carrots
3 tbsp. Tuscan Herb infused olive oil
1 large yellow onion (peeled and cut into chunks)
3 cloves Riesling Marinated Garlic (diced)
2 tbsp. Spicy BBQ Rub
1 bottle of Beer
2 cups water
1/2 cup Garlic infused Balsamic Vinegar
Fleur De Sel Salt (to taste)
Italian Cracked Black Pepper Blend (to taste)
Ingredients:
1 cup flour
1/2 tsp. salt
1/4 cup Tuscan Herb infused Olive Oil
1/4 cup ice water
9 large eggs
1 1/4 cup heavy whipping cream
8 oz. shredded mozzarella cheese
3/4 cup broccoli florets
1/2 cup diced red bell pepper
1/2 cup diced onion
1 clove Riesling Marinated Garlic, chopped
1/2 tsp. ground mustard
Directions:
1. Mix flour and salt with a fork. Beat the Tuscan Herb olive oil and water with a whisk to thicken.
2. Pour the oil mixture into the flour and mix with a fork. Line a crockpot with parchment paper or aluminum foil.
3. Chop all veggies and place them in a small skillet. Sear over medium heat until soft.
4. On a lightly floured surface, roll out the dough until it is about 17 inches long.
5. Press the dough into the parchment lined crockpot, making sure the edges of the crust go up the sides about 2 inches.
6. In a large bowl, whisk together the eggs, cream, and mustard until frothy. Fold in the veggies and the cheese, then pour on top of the crust.
7. Place a paper towel over the top of the crockpot, then secure the lid. Cook of HIGH for 3-4 hours, or until the crust is golden and the center is firm.
8. Let cool slightly, cut, and ENJOY!
This recipe can also be made on the Big Green Egg! Use a cast iron Dutch oven and cook at 350 degrees for 1 hour, or until center is firm!
]]>Ingredients:
1 cup flour
1/2 tsp. salt
1/4 cup Scallion infused Olive Oil
1/4 cup ice water
9 large eggs
1 1/4 cup heavy whipping cream
8 oz. shredded mozzarella cheese
3/4 cup broccoli florets
1/2 cup diced red bell pepper
1/2 cup diced onion
1 clove Riesling Marinated Garlic, chopped
1/2 tsp. ground mustard
1 cup pulled pork
1/2 cup BGE Vidalia Onion and Sriracha BBQ sauce
1/4 cup Serrano and Basil hot sauce
Directions:
1. Mix flour and salt with a fork. Beat the Scallion olive oil and water with a whisk to thicken.
2. Pour the oil mixture into the flour and mix with a fork. Line a crockpot with parchment paper or aluminum foil.
3. Chop all veggies and place them in a small skillet. Sear over medium heat until soft.
4. On a lightly floured surface, roll out the dough until it is about 17 inches long.
5. Press the dough into the parchment lined crockpot, making sure the edges of the crust go up the sides about 2 inches.
6. Mix your pulled pork, the Vidalia onion and Sriracha BBQ sauce, and the Serrano and Basil Hot sauce together, and then spread onto your crust.
7. In a large bowl, whisk together the eggs, cream, and mustard until frothy. Fold in the veggies and the cheese, then pour on top of the pulled pork.
8. Place a paper towel over the top of the crockpot, then secure the lid. Cook of HIGH for 3-4 hours, or until the crust is golden and the center is firm.
9. Let cool slightly, cut, and ENJOY!
This recipe can also be made on the Big Green Egg! Use a cast iron Dutch oven and cook at 350 degrees for 1 hour, or until center is firm!
]]>Ingredients:
1 1/3 cup all purpose flour
1 tsp. baking powder
1/2 tsp. Fleur De Sel sea salt
1/2 cup milk
2 tbsp. Garlic infused olive oil
1 cup crushed tomatoes
2-3 cloves Riesling Marinated Garlic, minced
1 1/2 tsp. Basil infused olive oil
2-3 tbsp. grated Parmesan cheese
7 oz. sliced fresh mozzarella cheese
2-3 tbsp. Sassy Italian Bread Dipper
2 tbsp. cornmeal
Directions:
1. Mix the flour, baking powder, and salt together.
2. Stir in the milk and the Garlic infused olive oil until a dough forms.
3. Turn dough onto a lightly floured surface and knead 10 times. Shape the dough into a ball and let it rest for 10 minutes.
4. Preheat your oven and pizza stone to 550 degrees.
5. In a medium bowl, mix the tomatoes, minced garlic, 1 teaspoon of the Basil infused olive oil, and salt and pepper to taste.
6. Sprinkle an aluminum pizza peel with the cornmeal. Gently roll your dough into a 10 to 12 inch circle and transfer to the pizza peel.
7. Brush the dough with the remaining Basil infused olive oil. Using a large spoon, add the tomato mixture to the top of your dough, leaving about a 1/2 inch boarder around the edge.
8. Sprinkle 1 tablespoon of parmesan cheese over the tomato mixture, then evenly lay out your mozzarella slices. Sprinkle the top with the Sassy Italian Bread Dipper.
9. Gently slide the pizza from the pizza peel onto the baking stone.
10. Bake for 7 to 8 minutes, or until cheese is melted and the edges are golden brown.
11. Remove the pizza from the oven and transfer to a cutting board. An additional drizzle of Basil infused olive oil can be added if so desired.
12. Sprinkle with additional parmesan cheese, slice, and ENJOY!
This recipe can also be made on the Big Green Egg! Just don't forget your ConvEGGtor!
]]>Ingredients:
1 cup milk
5 1/2 tbsp. Coconut Balsamic Vinegar
1 tsp. vanilla extract
1/3 cup Persian Lime Olive Oil
3/4 cup sugar
1 cup flour
2 tbsp. ground almonds
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 Fleur De Sel
12 oz. white chocolate chips
1/2 pint heavy whipping cream
1 tbsp. unsalted butter
Directions:
1. Preheat your oven 350 degrees.
2. Mix the milk and 1 1/2 tbsp. of the Coconut balsamic vinegar. Set aside for 5 minutes, then whisk in the Persian Lime olive oil, vanilla, and sugar. In a separate bowl, sift together the flour, ground almonds, baking soda and powder, and the Flour De Sel sea salt.
3. Make a well in the dry mixture and pour in the wet mixture. Stir well to combine. (May be slightly lumpy)
4. Lightly grease a cake pan and pour in batter. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
5. Boil water in a double boiler and combine the chocolate chips and the heavy whipping cream in the top bowl. Melt until smooth.
6. Remove the bowl from the water and add the remaining Coconut Balsamic vinegar and the butter. Stir until creamy and allow to cool.
7. Drizzle the glaze over the top of the cooled cake, sprinkle with shredded coconut, and ENJOY!
This recipe can also be made on the Big Green Egg!
]]>Ingredients:
16 oz. Macaroni Pasta
3 tbsp. Chipotle Olive Oil, divided
8 tbsp. butter
1/2 cup Flour
2 cups Milk
1 cup Creme Fraiche
1/2 tsp. Nutmeg
2 cups shredded Cheddar cheese
2 cups shredded Gouda cheese
1 1/2 tsp. smoked paprika
3/4 cup panko bread crumbs
4 roasted Hatch Chili Peppers, diced
salt and pepper to taste
Directions:
1. Prepare pasta according to directions on box. Drizzle with 1 tbsp. olive oil.Ingredients:
2 cups maraschino cherries
1/2 vanilla bean
1/2 cup Maple Butter Spread
1/2 cup Italian Lambrusco Red Wine Vinegar
1 tbsp. Vanilla Balsamic Vinegar
Sparkling Water
Directions:
1. Place the cherries in a large bowl.Ingredients:
1 lb. fresh strawberries
1 cup sugar
1 cup water
1 cup Italian Lambrusco Red Wine Vinegar
1 tbsp. 25 Star Balsamic Vinegar
Sparkling Water
Directions:
1. Mix sugar and water in medium saucepan over low heat until sugar is completely dissolved.Ingredients:
1 1/2 cups all purpose flour
1/2 cups granulated sugar
2 tsp. baking powder
1/2 tsp. Fleur de Sel sea salt
4 1/2 tbsp. Meyer Lemon infused olive oil
1 large egg
1 tsp. vanilla extract
2 (5.3 oz.) containers of Blueberry greek yogurt
1 cup fresh (or frozen) blueberries
Ingredients for Glaze:
2 cups powdered sugar
1/3 cup milk
2 tsp. blueberry jam or blueberry infused balsamic vinegar
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.Ingredients:
2 lbs. ground beef
3- 14.5 oz. cans of diced tomatoes
1- 15.5 can of dark kidney beans
1- 16oz. can of pinto beans
1 large white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 roasted red chilis, diced
1 tsp. Fleur de Sel sea salt
3/4 cups Italian Lambrusco Red Wine Vinegar
3 cloves Chipotle marinated garlic, diced
1 tbs. Garlic infused olive oil
4 tbs. Blackened Seasoning
2-3 Hickory smoking chunks
Directions:
1. Fire up your Big Green Egg to 250 degrees.Ingredients:
1/2 cup butter, softened
2 cups shredded cheddar cheese
1 and 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Directions:
1. Heat your EGG to 350 degrees, convEGGtor in place.Ingredients:
1/2 cup Brown Sugar
1/2 cup Jack Daniels Tennessee Whiskey
1/2 cup soy sauce
1/2 cup Italian Lambrusco Red Wine Vinegar
1 tablespoon Worcestershire sauce
4 drops liquid hickory smoke
Round Eye Roast
4-5 Hickory Smoking Chunks
Directions:
1. Take your roast and cut in in half lengthwise, then proceed to take each half and cut it into strips, about 1/6" pieces. Set aside.
2. In a gallon freezer bag, add all of your ingredients (minus the meat strips) and mix throughly. Allow mixture to rest for at least 10 minutes.
3. Add the meat strips to the ziplock bag and mix until all strips are throughly coated.
4.Remove the air from the bag, seal it, and then place it in the refrigerator for 24 hours to allow the meat to marinate. While the meat is marinating, be sure to work it around in the bag every few hours so the marinade is fully incorporated.
5. Take the Stainless Steel Cooking Grate off of your Big Green Egg. Set aside.
6. Add the charcoal to the Big Green Egg and open the vents. Once the grill has reached around 350 degrees, close your vents to about a 1/4" opening, add your smoking chunks, and allow the temperature to come down. The target dome temperature is between 180 and 200 degrees. Anything over 210 degrees and the meat will cook too fast.
7. Take your Stainless Steel Cooking Grate and lay the meat strips on it. Once the strips has been laid out, place the Grate inside of the Egg.
8. Every hour to hour and a half, flip and rotate your jerky pieces so that all the pieces cook evenly.
9. Your jerky should take 5 and a half to 6 hours to finish. You will know that the jerky is done when a slice is bent and it cracks, but doesn't break apart completely.
10. Once you've finished your jerky, let it cool and then place it in ziplock bags for storage. The shelf life of your jerky is about a week unless you vacuum seal it.
Ingredients:
2 quarts of water
Directions:
1. Set your EGG to 450 degrees, convEGGtor in place.Ingredients:
For an Ice Cream Maker:
2 Cups Milk
2 Cups Heavy Whipping Cream
1 Package of The Resident Chef's White Chocolate Snacker Mix
For a Tupperware in the freezer:
2 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
1 Package of The Resident Chef's White Chocolate Snacker Mix
Directions:
For an Ice Cream Maker
1. Pour your milk, heavy whipping cream, and Snacker Mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into your Ice Cream Maker.
4. Let mixture churn for 20 to 25 minutes, or until frozen but still soft.
5. Spoon Ice Cream into a freezer safe container and allow to freeze for an additional 30 minutes to an hour, or until Ice Cream has completely firmed.
6. Dish it out, garnish it with your favorite toppings, and ENJOY!
For a Tupperware in the Freezer
1. Pour your heavy whipping cream, condensed milk, and snacker mix into a bowl.20- 25 fresh Jalapeños
1 package The Resident Chef Jalapeño and Cheddar Cheeseball Mix
1/2 cup Shredded Cheddar Cheese
8 oz. cream cheese
10-12 slices thick cut bacon
Directions:
1. Wash the jalapeños in cool water.For The Buffalo Sauce:
8 oz. unsalted butter
2 tsp. Jalapeno and Garlic Seasoning
1 1/3 cup Crimson Reserve Hot Sauce
For The Meatballs:
1 1/4 lbs. Ground Chicken
1/4 cup Panko bread crumbs
1 large egg
1 tsp. Scallion Infused Olive Oil
2 tbsp. Crimson Seasoning
1/4 cup chopped celery
1/4 cup chopped carrots
2-3 cloves Chipotle Marinated Garlic, chopped
1/3 cup buffalo sauce
Prep Time: 30 minutes Makes 26 Meatballs
Directions:
1. Melt butter in a medium saucepan over medium-low heat until melted.Ingredients:
24 Oz Sirloin Steak
2 Medium Yellow Onions
2 Ears of Corn
(If you are a busy chef with limited time substitute the ears of corn for a 12 Oz bag of frozen, or a standard can of corn)
24 Oz Russet Potatoes
2 Poblano Peppers
1 Bunch of Cilantro
1 Can Chipotle in Adobo
4 TBL Sour Cream
2 TBL Beef Stock Concentrate
1 Large Clove of Fresh Garlic
2 TBL EvilO's Garlic Mushroom EVOO
2 TBL Spice Lab Ancho Chile & Coffee Meat Rub
1 TBL EvilO's Garlic Cilantro Balsamic Vinegar
Prep Time: 40 Minutes Serves 3
Ingredients:
4 Cups Light Beer of your choosing
16 Oz of Clamato Juice
3 Fresh Limes
4 Tsp Worcestershire Sauce
1 Tsp Bravado's Crimson Special Reserve Hot Sauce
4 Tsp Soy Sauce
Chili Lime Margarita Sea Salt (enough to rim the glass)
You will also need a pitcher with ice
Prep time: 10 Min Serves: 6 Drinks
If you would like to add a little zing to your festivities try our new Pink Himalayan Tequila Salt Shooters.
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