GET YOUR - Tabasco

GET YOUR
CROWD CHEERING
ROTISSERIE SKEWERS
CHEESY CHIPOTLE
NACHOS
SPICY
ALMOND BROWNIES
WITH GREAT GAME DAY DISHES FROM TABASCO
®
Be the ultimate game day host with boldly flavored dishes from TABASCO®.
From delightful dips to awesome wings, these recipes offer new twists
on fan favorites. And they’re easy to create, so you can win
more fans without missing the party.
GRILLED
CHIMICHURRI WINGS
CREAMY CHIPOTLE ONION DIP
MICHELADA
FAST & SPICY BBQ WINGS
Yield: 6 servings
INGREDIENTS
• 1 cup BBQ sauce
• 1/4 cup TABASCO® brand Original Red Sauce
• 3 pounds chicken wing drumettes
PREPARATION
Preheat grill to medium heat. In a large bowl, mix BBQ sauce
and TABASCO® Sauce. Grill wings until cooked through and
crisp, about 15 minutes. Put wings in bowl and toss
until coated. Serve immediately.
GRILLED CHIMICHURRI WINGS
Yield: 72 wings
INGREDIENTS
• 72 chicken wings, separated at joints
• 1-1/2 cups TABASCO® brand Green Jalapeño Pepper Sauce
• 1-1/2 cups olive oil
• 1 cup lime juice
• 1 cup cilantro, minced
• 1/2 cup garlic, minced
PREPARATION
In a large bowl, combine all ingredients and allow to
marinate for 30 to 45 minutes. Preheat grill to
medium and grill wings on both sides until cooked.
ROTISSERIE SKEWERS
Yield: 12 servings
INGREDIENTS
• 4-1/2 pounds chicken, large dice
• 1 cup rotisserie seasoning
• 2 pounds bacon, sliced
• 12 metal skewers
• 1 quart mayonnaise
• 3/4 quart apple cider vinegar
• 1/2 cup TABASCO® brand Green Jalapeño Pepper Sauce
• 1/2 cup corn syrup
• 2 tablespoons horseradish
PREPARATION
In a large bowl, combine diced chicken and rotisserie
seasoning; shake off any excess. Wrap each piece of
chicken in a strip of bacon. Place 4 on each skewer.
Combine the rest of the ingredients to make a white
barbecue sauce; set aside. Place skewers on a
rotisserie spit and cook until done. Serve with a
side of barbecue sauce.
CREAMY CHIPOTLE ONION DIP
Yield: 2 cups
INGREDIENTS
• 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1 cup sour cream
• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 2 teaspoons TABASCO® brand Chipotle Pepper Sauce
PREPARATION
Combine all ingredients in medium bowl. Chill if desired.
Serve with chips, veggies and pretzels.
Tip: F or a spicier dip, substitute 1 tablespoon
TABASCO® Original Red Sauce for the
TABASCO® Chipotle Sauce.
FIESTA GUACAMOLE
Yield: 4 servings
INGREDIENTS
• 3 Avocados From Mexico, halved and pitted
• 3 tablespoons fresh lime juice
• 1 (2-ounce) bottle TABASCO® brand
Green Jalapeño Pepper Sauce
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons onion, chopped
• 3 medium plum tomatoes, diced
• Salt to taste
PREPARATION
Scoop avocado pulp from shells into a medium
bowl and mash with a fork, leaving some chunks.
Gently stir in lime juice, TABASCO® Green Sauce,
cilantro, onion, tomatoes and salt.
CHEESY CHIPOTLE NACHOS
Yield: 1 serving
INGREDIENTS
• 1 (13-ounce) bag tortilla chips
• 2 cups shredded cheddar cheese
• 2 teaspoons TABASCO® brand Chipotle Pepper Sauce
PREPARATION
Arrange chips on a microwavable plate. Top chips evenly
with cheese and shake on TABASCO® Chipotle Sauce to
taste. Place in microwave, cook until cheese is melted,
and serve.
Variations: Pile on more toppings as desired, such as
cooked ground beef, cooked black beans, chopped
green onion, chopped cilantro and chopped tomato.
PICADILLO STUFFED AVOCADO
Yield: 12 servings
INGREDIENTS
• 2 tablespoons olive oil
• 16 ounces crushed tomatoes
• 1 cup onion, minced
• 1/4 cup tomato paste
• 1/4 cup garlic, minced
• 6 Avocados From Mexico, halved,
pits removed
• 3 pounds ground beef
• 1/4 cup TABASCO®
brand Original Red Sauce
• 1/2 cup red onion, small dice
• 1 cup fresh cilantro
• 24 ounces tomato juice
PREPARATION
In a large pan over medium heat, add olive oil; sauté
minced onion until translucent, about 3 to 4 minutes. Add
garlic; sauté 2 minutes longer. Increase heat to high; add
ground beef and stir until beef is three-fourths cooked,
2 to 3 minutes. Add TABASCO® Sauce, tomato juice and
crushed tomatoes; cook 2 to 3 minutes longer; then add
tomato paste, reduce heat to a low simmer and cook until
chili coats a spoon, approximately 20 to 25 minutes. Turn
off heat; let sit for 20 to 30 minutes before serving.
Ladle 3 ounces chili into the center of each pitted half
avocado. Garnish with diced red onion and fresh cilantro.
CHEESY MEATBALL SANDWICHES
Yield: 4 servings
INGREDIENTS
• 6 ounces ground beef
• 6 ounces ground pork
• 6 ounces ground veal
• 2 eggs
• 1/2 cup grated cotija or
Parmesan cheese
• 1/2 cup breadcrumbs
• 2 teaspoons salt
• 4 cloves garlic, minced and sauteed
• 1 tablespoon olive oil
• 1 onion, diced
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup red wine vinegar
• 4 tablespoons TABASCO® brand
Chipotle Pepper Sauce
• 2 (12-ounce) cans crushed Italian
tomatoes
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 (6-inch) hero rolls
• Queso Oaxaca or mozzarella, shredded
PREPARATION
Preheat oven to 325°F. Gently combine meat, eggs, cheese,
breadcrumbs, salt and garlic. Shape mixture into 20 meatballs and
place on a baking sheet. Bake until lightly brown, about 6 minutes.
Heat oil in a saucepan placed over medium heat. Add onion, garlic,
cumin and paprika, and sweat until soft, about 1 to 2 minutes. Add
vinegar and TABASCO® Chipotle Sauce. Bring to a simmer. Add
crushed tomatoes, salt and sugar to the pot and simmer for
10 minutes. Gently add in meatballs and simmer until they
are fully cooked through, about 12 to 14 minutes.
To serve, place 5 meatballs in roll; top with sauce and cheese.
SPICY ALMOND BROWNIES
Yield: 12 servings
INGREDIENTS
• 3/4 cup salted butter
• 3/4 cup unsweetened
cocoa powder
• 2 teaspoons TABASCO®
brand Original Red Sauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup flour
• 1 teaspoon vanilla
• 3/4 cup whole almonds,
roughly chopped
• 4 eggs
PREPARATION
Preheat oven to 350ºF. Grease a 13" x 9" baking pan.
Place butter in the top part of a double boiler.* Set
over a pot of simmering water. When butter melts, add
cocoa and stir until well-blended; let cool. Beat eggs
and sugar in a mixer on medium speed for 2 minutes.
Add cocoa mixture, vanilla, TABASCO® Sauce,
cinnamon and salt. Beat another minute. Stir in flour,
then almonds. Pour batter into prepared pan. Bake for
25 minutes or until the center is done.
*In place of a double boiler, you can use a metal bowl
that fits over a saucepan of boiling water.
MICHELADA
Yield: 1 serving
INGREDIENTS
• 1 fresh lime, halved
• Coarse kosher salt, spread on a small plate for rimming glass
• 1/2 teaspoon Maggi® Liquid Seasoning, or soy sauce to taste
• 1/2 teaspoon Worcestershire sauce, or to taste
• 1/2 teaspoon TABASCO® brand Original Red Sauce
• 1 (12-ounce) Mexican beer
PREPARATION
Rub one lime half around the rim of a 16-ounce beer
mug. Dip rim lightly in salt. Fill mug half full with ice.
Add three shakes of salt to ice. Squeeze juice from
remaining lime; add lime juice to mug along with
Maggi® Liquid Seasoning, Worcestershire sauce and
TABASCO® Sauce. Fill mug with beer and stir just
enough to combine well.
GET EVEN MORE BOLD IDEAS AND RECIPES AT
TABASCO.COM
©2015. The TABASCO® marks, bottle and label designs are registered trademarks and service marks exclusively of McIlhenny Company, Avery Island, Louisiana 70513.