RECIPE PAGE
Pintado is a flaky white fish that really soaks up the flavor of
marinades like a wet sponge. This time around I bathed a few fillets
in Naranja (Orange habanero hot sauce).
By Benito
Ingredients:
1 cup sesame seeds,1 package firm tofu,2 cloves garlic
1/4 Cup Organic Chipotle Pepper Flakes,2 eggs
1 tbspn extra virgin olive oil,1/4 cup skim milk
1. Open and drain tofu. Cut tofu into 1″ cubes.
2. In a small bowl whisk eggs for 30 seconds. Add skim milk and continue to whisk for 1 minute.
3. Dip the tofu chunks into the egg and milk mixture and then dip them into a small bowl containing the
sesame seeds and the dried chipotle flakes.
4. Roll the tofu chunks around so that they are thoroughly covered in the seed flake mixture.
5. Slice garlic into thin slices and sautee in olive oil for one minute on medium/high heat. Add the tofu.
6. Stir fry tofu for 3 -4 minutes on low/medium heat
- The seed/flake mixture really produces a nice smoky flavored crunchy coating! MAGNIFICO! – Ol’ Benito
by Benito
Ingredients: 2 1/2 pound to 1 pound Mahi-Mahi Steaks, 1/8 cup black or tri-color peppercorns, 1/4 cup Benito’s dried chipotle pepper flakes, 1/4 cup garlic salt, 1 /4 bottle of JOE’S # 1 JALAPA, 16oz. of fresh organic salad greens.
1. Rub down two 1/2 pound Mahi-Mahi (Dolphin fish) steaks with a dry mixture that is 1/3 Chipotle pepper
flakes, 1/3 Fresh ground tri-color or black peppercorns and 1/3 garlic salt.
2. Grill the steaks for about 10 to 15 minutes using a charcoal or gas grill with cedar or mesquite chips
(charcoal works better)
3. Immediately transport the Mahi-Mahi steaks off the grill and place atop a bed of fresh organic greens.
4. After a slathering of Joe’s #1 Jalapa, you are ready to indulge!
The citrus flavor of Joe’s #1 Jalapa presents a pleasant contrast to the smokiness of the chipotle flakes and cedar/mesquite flavor.
Tropical Scallop Burrito
by Benito
Ingredients: 1 lb of fresh or frozen sea or bay scallops, 1 package of whole wheat tortillas, 1 bottle of BENITO’S MANGO HABANERO, 16 oz. fresh salad greens
1. Saute´ the scallops (sea or bay) in 1/2 tbsp extra virgin olive in a small pan for about three minutes.
2. Add one tbsp Benito’s Mango Habanero
3. Press whole wheat tortilla flat on large round pan or large skillet over medium heat.
4. Mix with fresh assorted greens and serve while tortilla is still warm and soft.
Chris’ Naranja Infused Scrambled Eggs or Sunny Side Up.
I love it and eat this every morning!
By Chris Azzari
Ingredients: 2-3 eggs, tbsp extra virgin olive oil, 1 bottle of BENITO’S ORIGINAL NARANJA
1. Combine one tbsp extra virgin olive oil with one tbsp of Benito’s Naranja in a medium-sized skillet.
2. Stir to spread.
3. Crack two eggs into the pan.
4. Stir until scrambled.
5. Enjoy with or without an extra hint of Naranja.
Dinner Bell Del’s Late Night Pierogies
by Del Longendyck
Ingredients: 1 package of homemade or frozen pierogies, 1 bottle of OLD BRICKTUCKY CAYENNE, 3 cups vegetable oil.
1. Get a hold of some fresh homemade or frozen pierogies
2. Fry them up in a medium sized frying pan in about two inches of vegetable oil. Try to avoid creating a hot oil splash when dunking them in. It’s a good idea to gently submerge the pierogies, rather than plopping them into the hot oil one after another. Seems like common sense, however a simple reminder never hurts.
3. After they are done (4 to 6 minutes), soak up the oil on a plate of layered paper towels.
4. Let the pierogies cool for about three minutes to avoid a molten-lava-like tongue scalding experience.
5. Drench the pierogies in some Old Bricktucky Cayenne and you are ready to rock!!!
Benito’s Brick Oven Style Sweet Pie (Pizza)
Ingredients:
Good Quality Pizza Dough,1tsp Olive oil, 1bag shredded mozzarella cheese, 4 oz. fresh mozzarella cheese,1 bottle BENITO’S MANGO HABANERO,1 lb Yellow or red tomatoes (vine tomatoes),small bag of flour,1 tbsp semolina
1. Obtain some good quality pizza dough. It’s always best to go to a good quality pizzeria for this, but if you are stuck in Vermont, Kentucky, Colorado or Montana (or many other US locations), you will just have to settle for store bought. By the way folks PAPA JOHN’S is NOT good quality! They could not even give you pizza dough, because their dough comes pre-made in a box from a factory in Michigan. Anyway..
2. Preheat oven to 475 degrees for 30 minutes (with a round or rectangular pizza stone inside, you don’t have to be a foodie or an epicurean to make this pizza, but you will need some sort of a pizza stone).
3. Use a rolling pin to flatten and mold the dough to your desired shape and thickness. Use a bit of olive oil and flour to help make the dough easier to work with.
4. Get some shredded mozzarella as well as some fresh mozzarella cheese ready. You will also need some yellow or red tomatoes for the base sauce (vine tomatoes work the best, but any type will do).
5. Cook, mash and stew the tomatoes using a small sauce pan. This may take a while. Tomatoes should be saucy, but not too runny like a liquid.
6. Take the hot pizza stone out of the oven. Sprinkle the stone with semolina in a circular motion (this prevents the dough from sticking to the stone).
7 . Lay your perfectly shaped pizza dough on the stone. Quickly, (using a ladel) spread the homemade yellow tomato sauce over the dough. Hold the ladel like a pencil, not like a hammer. Sprinkle the shredded mozzarella cheese evenly across the top.
8. Strategically place your fresh mozzarella slices on the pizza and add a lot of Benito’s Mango Habanero to the top of the raw pizza.
9. Put the pie back in the oven for five minutes.
10. Take it out and rotate the pizza 180 degrees and let it cook for another five minutes.
11. Take out the pizza and let it cool for another five minutes before serving.
3 AM Zone Dog Quesadillas
Ingredients : Whole Wheat Tortillas Jalapeno Jack Cheese (1 regular sized brick)
Benito’s Mango Habanero or Naranja Shredded Monteray Jack Cheese
Cooking Spray Fresh Jalapeno Peppers (Diced, 2 per quesadilla)
1. Spray bottom of a medium sized pan with cooking spray.
2. Put in one 8″ to 10″ whole wheat tortilla.
3. Spread cheese, I like to cut the pepper jack into small chunks and put them in their along with some shredded cheese.
4. Throw in diced jalapenos and a generous slathering of Benito’s Mango or Benito’s Original Naranja and you are golden.
5. Fold over and finish, (approximately 3 minutes on medium while flipping periocally with a spatula).
EMAIL US YOUR OWN FAVORITE RECIPES SO THAT WE CAN POST THEM!!! SEND THEM WITH PHOTOS TO: maniscalco5@hotmail.com (Subject: Recipes)
No comments