Recipes

Caliente BBQ Meatloaf

Ingredients

1 375ml jar Caliente BBQ sauce

2 lbs lean ground beef

130g grated aged cheddar cheese

1 large yellow onion

2 shallots

5 large garlic cloves

2 large jalapeño peppers

2 tbsp avocado oil

2 eggs

1 tsp ground black pepper

2 tsp flaky sea salt

1 tsp oregano

1 cup 10% cream

1 1/2 cups panko crumbs

2 tbsp brown sugar

3 tbsp water

Process

Slice the onion and shallots, dice garlic and jalapeño, add along with 1 tsp salt and oil to a pan warmed on low heat and caramelize for about an hour stirring consistently – when done remove from heat and cool

Mix and reserve 1/3 jar of bbq sauce and brown sugar and water for topping – Mix all other ingredients in a bowl and then form on a parchment lined baking sheet

Cook at 350°f until internal temp reaches 140°f – remove from oven and let rest 20 min loosely covered with foil

Slice into portions and enjoy with your favourite sides.

Roast Chipotle Chicken

2 small frying chickens, split down the back so they lie flat.

Spice Rub Ingredients

4 tbsp Caliente Chipotle hot sauce
2 tbsp chilli powder
2 tbsp smoked paprika
¾ tbsp cinnamon
1 tbsp sea salt
1 tbsp freshly ground black pepper
2 cloves of garlic, large
¼ cup olive oil

Mix all spice rub ingredients into a paste.

Liberally apply spice rub over the chickens.

Slice one large onion to lay the chicken on in the roasting pan. Add 2 cups of water and roast at 425F for 40 min.

Remove, baste, and put back into the oven for 8-10 min.

Remove from oven and let rest 20 minutes before portioning.

Pan Seared Steak with Caliente Herb Butter

To pan sear and cook Steak, follow these steps!

Prepare thawed, raw, room temperature steak by seasoning to your liking with sea salt and fresh cracked black pepper and rub with a healthy dose of olive oil.

Bring your favourite pan to a high temperature so the meat sears and caramelizes for the best flavour.

Once both sides are seared (1 minute per side) add in two tablespoons of butter, basting the steak each time you turn it (every minute).

To add additional flavour, include a crushed clove of garlic and your favourite herbs – rosemary, thyme, etc.

Cook for a total of 6 minutes from first sear. Turning every minute and basting in butter each turn.

Remove steak from pan onto a plate an pour desired amount of remaining butter over the steak. Let the steak rest for a minimum of two minutes to absorb all the juicy goodness.

Slice a 1/4” round of Caliente Herb Butter to add to the top of your rested steak, the flavour this adds is amazing!

Braised Lamb

4 Lamb shanks
1 tsp pink salt
1 tbsp fresh ground black pepper
2 tbsp olive oil
1 large yellow onion
4 small carrots
4 large cloves of garlic
1 tsp pink salt
½ bottle of red wine
1 l beef stock
1 large can of diced tomatoes
3 tbsp Caliente Habanero Hot Sauce
½ tsp cinnamon
1 tsp fennel seeds
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 tbsp butter
1 tbsp Dijon mustard

Dry and then roll the shanks in the salt and pepper.

Pre-heat a heavy pot that has a lid. Add oil and then the lamb shanks. Brown the shanks on all sides and then return to a plate. (This browning process is where much of the flavour is derived, and is crucial to the success of the dish.)

Add onion, garlic, carrot to the same pot and sauté until they are starting to caramelize.

Next, add the wine, stock, herbs, tomatoes, hot sauce, and spices.

Return the lamb shanks to the pot and make sure they are just barely covered in liquid.

Gently bring all to a low boil.

Cook covered for three hours on low temperature.

Remove lamb shanks and place on a plate in the oven while you make the pan sauce.

Pan Sauce

Separate approximately 1 litre of the braising liquid by pouring it through a mesh strainer.

Boil the liquid until it reduces to a thicker sauce.

When the sauce is starting to thicken, whisk in the butter and mustard.

Remove from heat. Plate your lamb and drizzle with the pan sauce.

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Tequila Lime Prawns

300 g Prawns thawed and drained
1 lime
1 oz tequila
2 tbsp Caliente Habanero Hot Sauce
2 tbsp finely chopped cilantro
2 tbsp coarsely chopped garlic
2 tbsp natural honey
3 tbsp virgin olive oil
1 tsp coarsely ground pink salt
1 tsp coarsely ground black peppercorns

Gather ingredients.

Measure, chop, prepare ingredients.

Reserve some chopped cilantro and 2 lime wedges.

Mix ingredients in bowl, add prawns, and let sit in fridge for a couple hours.

Pre-heat heavy pan on high heat and add oil.

Add skewered prawns and cook one minute. Flip and add remainder of marinade and 1 oz of tequila. Cook for one and a half to two minutes until prawns are cooked through (pink).

Remove prawns and plate. reduce remainder of sauce and spoon over the skewers.

Add some cilantro and remainder of lime wedges as garnish.

Habanero Roasted Vegetables

Select two pounds of your favourite vegetables. We’ve had great success with brussel sprouts, cabbage, cauliflower, broccoli, beets & potatoes.

Marinade Ingredients:

2 tbsp Caliente Habanero Hot Sauce
1 tbsp Braggs all natural seasoning
¼ cup extra virgin olive oil
1 tbsp freshly ground pepper
4 cloves fined diced garlic
1 cup freshly grated Parmesan cheese

Pre-heat oven to 425F.

Mix first five ingredients in bowl, then add cut vegetables, let marinate for 1/2 hour – 1 hour.

Place vegetables on a parchment lined cookie sheet.

Bake 25 minutes.

Remove from oven, smash vegetables flat with meat mallet, add cheese.

Broil for 3 – 5 min, until golden brown.

Signature Caesar

Caliente Habanero or Chipotle hot sauce (Chipotle will add a smokey note) (1 tbsp for a spicy caesar, or 1 tsp for a regular caesar)
6 oz quality clam tomato cocktail mix (not spicy)
2 oz tequila (El Jimador Reposado is recommented)
6 dashes Worcestershire sauce
1 juice from lime wedge
crushed sea salt for the rim

Use a lime wedge to wet the rim of a large cocktail glass, and coat rim with the crushed sea salt.

Fill glass with ice.

Add tequila, lime juice, worcestershire sauce, hot sauce (1 tbsp for a spicy caesar, or 1 tsp for a regular caesar) and clam cocktail.

Stir well and add a sprig of pickled asparagus as a garnish.

Prawn Ceviche

4 tbsp Caliente Habanero Hot Sauce
500 g medium prawns
6 medium tomatoes
½ yellow or Spanish onion
⅔ bunch of cilantro
4 limes
⅔ tbsp sea salt
½ cup seafood sauce without horseradish OR ketchup
1 avocado

Slice and dice tomato and onion into 1/8”-1/4” cubes.

Finely chop cilantro.

Tear prawns into three pieces.

Add chopped and diced ingredients to large bowl.

Add juice from three limes, salt, hot sauce and seafood sauce. Mix.

Add prawns. Mix once more. Taste to adjust for seasoning.

Arrange in appropriate dish and add sliced avocado to top.

Serve with thick tortilla chips or thinly sliced baguette.

Pico De Gallo

3 tbsp Caliente Habanero Hot Sauce
6 medium tomatoes
1 small yellow onion
1 bunch of cilantro
1 jalapeno pepper
3 limes for juicing
1 ½ tbsp sea salt

Finely dice and chop the vegetables, and add to a large bowl.

Cut the limes in half and squeeze juice into the bowl.

Add the salt and hot sauce, mixing all ingredients thoroughly .

Adjust salt, lime juice, and hot sauce to taste.

Habanero Infused Guacamole

2 tbsp Caliente Habanero Hot Sauce
6 large avacados
1 small yellow onion
1 bunch cilantro
⅔ tbsp sea salt
2 Serrano peppers
3 l limes for juice
1 medium tomato

Remove pits from avocados, and place in large bowl with finely diced onion, lime juice, peppers and hot sauce.

Mash thoroughly with a potato masher until desired consistency is achieved.

Stir in finely diced tomato and chopped cilantro.

Adjust salt, hot sauce and lime juice to your taste.

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