Place the Chipotle Paste, soy sauce, garlic, olive oil, onion, marmalade, and lime juice in a plastic bag. Mix together and put the chicken thighs in the bag to marinate. Place in refrigerator for 3-12 hours. Spray the bbq with non-stick spray.
Prepare grill and place chicken on grill rack. Grill approximately 10 minutes on each side. While cooking chicken, place remaining marinade in pan and heat to reduce sauce. Serve chicken with the reduced marinade/sauce.
Mix 2 lbs. lean ground beef with 3 Tbsp. Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp. salt. Pat into burgers and grill.
1 lb. mushrooms, cleaned and chopped (to roughly the same size). Do not wash mushrooms, but wipe down with a damp cloth, otherwise they can become soggy.
2 tbsp olive oil
2 cloves of garlic, minced
Heat the oil in a low-sided saucepan or skillet. Use medium-high heat. Be careful not to heat the oil too much, or it can ruin the recipe. Spread the oil around by moving the pan.
Add the minced garlic and saute for 1-2 minutes. Add the mushrooms and cook until they are hot and have turned a darker brown color. Move around with a wooden spatula once one side seems done. This usually takes about 5 minutes. Do not overcook and use a big enough pan so that the mushrooms are not overcrowded, so that they don’t stew in their own juices. If you are cooking a lot of mushrooms, cook them in batches instead of one large batch.
2 tsp Art of Chipotle, Chipotle Paste (or to taste)
Combine all ingredients and mix well. This is great on chicken, ribs, beef or any kind of fish. This is also an excellent dipping sauce.
Note: When cooking chicken, beef or ribs, start slathering on the sauce about 15 minutes before meat is done. If you are cooking shrimp or fish that will be done quickly, baste with sauce before placing on grill. You might want to cover your grill with foil, because this sauce is a bit messy.
Preheat grill to medium-high heat. Butterfly turkey for faster and more even cooking. Remove excess fat. Wash turkey and pat dry.
Using a small saucepan, melt butter, then add the garlic, oregano, salt, pepper, and lime juice.
Place turkey on the grill skin side down, coat well with butter mixture and cook for 15-20 minutes. Turn, coat the other side with butter mixture, and cook and additional 15 minutes.
Reduce heat to medium low, and cook for about 2 hours, basting with butter sauce about every 15 minutes until internal temperatures reach 165 degrees.
Remove from gill and allow to rest 15 minutes before carving.
To prepare Chipotle Crazzberry topping: Combine all ingredients about 15 – 20 minutes before ready to serve, and allow to stand to combine flavors. Can be prepared ahead and refrigerated. May be brought to room temperature before serving according to taste.
For Burgers: 1 1/3 lb. ground chicken
2 T Gourmet Chipotle Paste
3 T Fresh Cream Indulgence Sauce
1/4 cup chopped fresh cilantro leaves
Extra Virgin Olive Oil
For Peppers and Onions: 1 T Olive oil
4 strips bacon
2 red or green bell peppers, seeded and sliced in thin strips
1 medium onion, sliced in thin strips, reserving a piece for grating
1 jalapeno, seeded and chopped, optional
2 cups Black Bean Fiesta Salsa
4 onion or crusty rolls, split
Combine chicken, paste, sauce, cilantro and grated onion. Divide into 4 patties to fit rolls. Drizzle patties with oil and cook 6 minutes on each side or until cooked through.
Heat a medium skillet over high heat. Add olive oil, bacon, peppers and onions. Stir fry tossing with tongs to sear edges. Add jalapeno, if desired. Toss and cook about 3 minute then add salsa and toss to heat. Place burgers on each bun bottom and top with pepper onion mixture.
Mix 2 lbs. lean ground beef with 3 Tbsp Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp salt. Pat into burgers and grill. Serve with Smokey Red Sensation instead of ketchup.
Grill pineapple rounds to put on that burger and top with….
Combine 1 large sweet onion, halved and thinkly sliced, 1 Tbsp. Chipotle Paste, 1 Tbsp beef broth, 1 Tbsp balsamic vinegar, 1 Tbsp veg oil, 1 Tbsp crushed fresh garlic and 1 Tbsp dark brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, placed covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are carmelized and most of the liquid is evaporated. Remove pan from grill and set aside.