Recipes from The Chile Man

These recipes are sorted by hot sauce marinade, then by salsa.  They are in heat order, by kind.  Keep on checking for additional recipes.  They're out there - I just have to finish writing them down!

Chile Man Curry

1/4 cup balsamic vinegar
1/4 cup molasses
1/4 cup soy sauce
1/2 cup ketchup
1 tsp. ground black pepper
4 cloves garlic, pressed
1 medium onion, diced
2 tsp. salt
2 T Crazy About Curry hot sauce marinade

Use to marinade grilled meats, ribs, or vegetables.  Your dishes will be more flavorful if you marinate for at least four hours, preferably overnight.

Old Dominion Lamb Stew

8 lbs. lamb, cut up into 1” cubes
32 oz. pinto or navy bean
2 Old Dominion Lager beers (or other micro-brew substitute)
2 Old Dominion Ale beers (or other micro-brew substitute)
3 medium onions, diced
3 T cumin
1 T white peppers
1 T cinnamon
8 cups water
1/2 cup Glenfiddich (or similar quality) Scotch
2 bottles Crazy About Curry hot sauce marinade
2 T salt (add when dish is done.  Salt added before beans are cooked will delay the cooking process.)

Cover beans with 6 cups water and soak overnight, then pour off the water  Add all ingredients except salt  to a large metal crock or crock pot and cook slowly until done.  This should take about  hours.  Add salt when beans are completely cooked, and serve.

Chicken with Olives and Lemon

2 T olive oil
1 medium chicken, cut up
2 medium onions, diced
4 garlic cloves, pressed
1 lemon, squeezed
1/4 cup dry sherry
1/4 cup orange juice
2 tsp. ginger, grated
1/2 tsp. salt
Dash freshly ground peppers
2 T parsley, chopped (or 1T dried)
2/3 cup green olives, pitted
2/3 cup Greek olives, pitted
1/2 cup Louisiana Lightnin' hot sauce marinade

Coat the bottom of a large sauce pan with the olive oil.  Add the chicken and the other ingredients, reserving the parsley for later.  Coat the bird with the mixture; set over medium heat and cook covered for about 15 minutes, turning several times.  If mixture becomes too dry add a little water.  Add the parsley and olives.  Now, cook for about 25 minutes more, turning from time to time.  Serve with couscous or rice.

Garlic Sauce with Yellow Squash

2 medium yellow squash, sliced
1 large tomato, cubed
1 T soy sauce
4 cloves garlic, pressed
1 T rice vinegar
2  tsp. sugar
1 T sesame oil
1 T Louisiana Lightnin' hot sauce marinade
Salt and pepper to taste

Add all ingredients to a sauce pan and cook until squash is done, being careful not to overcook.  The squash should be soft but not squishy.

Robert's Spicy Greens

8 cups Collard greens, chopped and de-stemmed
8 cups Kale greens, chopped and de-stemmed
10 medium dried figs, chopped
1 cup raisins
2 cups unsalted sunflower seeds or pumpkin seeds (or a mix of 1 cup each)
1/4 Pasilla Baijo (or other dried, smoky chile pepper, such as Chipotle)
1/4 cup olive oil
1/3 cup soy sauce
1/2 cup Louisiana Lightnin' hot sauce marinade

Rehydrate figs and dried peppers by soaking in 1 cup of warm water.  Wash greens and add to pan with olive oil.  Lightly stir fry greens, remove and set aside.  Add sunflower or pumpkin seeds to pan, and toss for one minute.  Add greens back to pan with raisins and pepper and fig mixture.  Cook until done.  Add soy sauce and Louisiana Lightnin'.  Stir until warm and serve.

Perfectly Pungent Chicken

1 whole chicken, cut up
1 large onion
8 cloves garlic
1/2 cup Perfectly Pungent Papaya hot sauce marinade
1/2 bottle good white wine
1/4 cup soy sauce
Dusting of black pepper

Marinate chicken for at least two hours - longer is better!  Bake until tender at 350 degrees.

Robert's Pork 'n' Beans

1 cup dried pinto beans
3 lbs. pork roast
5 cups water
1 large onion, chopped
6 cloves garlic, pressed
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. nutmeg
1/2 cup Perfectly Pungent Papaya hot sauce marinade

Place the beans in a glass bowl, cover with water, and soak overnight.  Discard the soak water and rinse the beans.  Put all ingredients in a large pot and cover.  Simmer for 3-4 hours, or until the beans are done. Uncover and cook until the desired thickness is achieved.  If too thick while cooking, add more water.

Chile Man Chicken 'n' Spice

3.5 lbs. boneless chicken, cut into cubes
1/4 C olive oil
2 tsp. salt
1 star anise seed
1/8 C dehydrated garlic
1.5 tsp. powdered ginger
1.5 tsp. black pepper
1/2 tsp. white pepper
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 C dehydrated onion
1/2 C dried parsley
1/2 C slivered almonds
1.5 cups water
1/4 cup cognac
1 Old Dominion Lager beer
3/4 bottle Perfectly Pungent Papaya hot sauce marinade

Add the olive oil and chicken to a large stock pot, and cook chicken until brown. Add remaining ingredients, stirring contantly until done. This should take about 30 minutes over a medium-range fire.

Ginger 'n' Greens Salad Dressing

3/4 cup dark miso paste (found in oriental groceries or health food stores)
3/4 cup hot water
3/4 cup rice vinegar
3 T honey
1 tsp. soy sauce
1 medium onion, chopped
1 tsp. Dijon mustard
1 T Gimme Some Ginger hot sauce marinade

Combine miso paste and hot water.  Stir in remaining ingredients.  Place in a blender for about 3-4 mins. and serve.

Chile Man Stir Fry

4 cups chicken, cubed
1 cup broccoli, sliced
1 cup cauliflower, sliced
1/2 cup onions, diced
1 cup yellow squash, sliced
1 cup bean sprouts
1 sweet red pepper, sliced
1 cup red cabbage, shredded
1/2 cup mushrooms
6 cloves garlic, pressed
1/2 cup olive oil
3 T soy sauce
3 T Gimme Some Ginger hot sauce marinade
Freshly ground black pepper to taste

Stir fry chicken in a small amount of oil.  Cook until done, then remove and reserve for later.  Add a bit more oil, then stir fry broccoli, cauliflower and cabbage, keeping them crisp, and remove.  Stir fly onions and garlic, then remove.  Stir fry yellow squash, sweet peppers, mushrooms and sprouts, then fold in all reserved ingredients.  Add soy sauce, Gimme Some Ginger!, and freshly ground black pepper and serve. 

Szechuan Green Beans

1 lb. green beans
4 T olive oil
4 cloves garlic
1 medium onion
1/4 cup soy sauce
3 T Gimme Some Ginger! hot sauce marinade

Dice garlic and onions, then saute in half the olive oil.  Snap beans in half, then add to the pan with the rest of the olive oil.  Saute the beans until cooked, but still firm.  Add soy sauce and Gimme Some Ginger! and cook another minute or two.

Old Dominion Jerk Marinade

1 whole cut-up chicken, 8-10 pork chops OR 4 large steaks
One 5 oz. bottle Jumpin' Jamaica Jerk hot sauce marinade
1 large onion, diced
4 cloves garlic, pressed
6 oz. Old Dominion Stout or other good, dark beer

Split the meat, veggies, marinade, and beer into portions which will fit in a couple ziplock bags.  Close, then squeeze meat for 2-3 minutes.  Squeezing works the marinade down into the meat.  Refrigerate overnight, then cook and serve.  (Remember to save the other 6 oz. of beer for the cook!)  The Jerk can be also be used without the addition of a beer, or can be used with a similar amount of a good red wine.

Jumpin' Jamaica Jerk Slaw

4 cups shredded red cabbage
1 large carrot, diced
1 medium onion, diced
2 cloves garlic, pressed
1/2 cup mayonnaise
2 T apple cider vinegar
2 tsp. honey
1 T Jumpin' Jamaica Jerk hot sauce marinade
Salt and pepper to taste

Add all ingredients in a glass bowl and chill for two hours before serving.

Spicy Steak Marinade

1 lb. steak, marbled
2 bay leaves
1 medium onion
6 T olive oil
4 T red wine vinegar
1 cup orange juice
1 tsp. salt
1/8 tsp. white pepper
1/4 cup Jumpin' Jamaica Jerk hot sauce marinade

Cut steak and onion into cubes.  Crumble bay leaves on top and add other ingredients.  Marinate meat for a minimum of two hours; longer will allow the steak to absorb more of the marinade.  If you have the time, marinate overnight!  Cook on the stovetop when ready, being careful not to cook for more than 3 or 4 minutes, or the steak will be tough.

Pork and Peppercorns

8-10 thick cut pork chops
1/2 cup Respect Your Elderberries hot sauce marinade
1 cup good Chardonnay
1/8 cup red wine vinegar
20 Szechuan peppercorns

Marinate the pork chops for 24 hours, then cook under the broiler, on the stovetop, or on the grill.  If grilling or broiling, reserve the juice to brush on - then cook the rest and pour over the finished meat.

Elderberry Cream Cheese

8 oz. cream cheese
1/2 cup almonds, slivered
1/2` cup raisins
1/2 bottle Respect Your Elderberries hot sauce marinade

Mash cream cheese with a fork, then fold in almonds, raisins, and Respect Your Elderberries. Refrigerate until chilled. Serves on good quality crackers as a party spread. Serves eight.

Venison and Game Marinade

2 T lime juice
2 T soy sauce
1 T brown sugar
2 cloves garlic, pressed
1 T Sweet Potato Rose hot sauce marinade

Use to marinate venison or other meat, then cook on the stovetop.  Your dishes will be more flavorful if you marinate for at least four hours, preferably overnight.

Robert's Rollickin' Ribs!

1 rack ribs (about 5 lbs.)
1/4 cup Sweet Potato Rose hot sauce marinade
1/4 cup ketchup
4 tsp. soy sauce
1/2 cup good red wine
1 T crushed garlic

Cut ribs into pieces and place into a plastic bag.  Add marinade ingredients and seal.  Squeeze ribs by hand for three or four minutes to work the marinade into the meat.  Marinate for at least two hours; if possible, overnight.  Grill - or cook under the broiler.

Spicy Steak Marinade II

1 T paprika
4 cloves garlic, pressed
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1/4 cup Blazin' Belize hot sauce marinade

Rub into steaks before grilling and marinate for at least two hours. Refrigerate remaining marinade.

Spicy Steak Marinade III

1 lb. steak, marbled
1 T paprika
2 tsp. salt
2 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried thyme
4 cloves garlic, pressed
2 T sesame oil
2 T sugar
2 T Blazin' Belize hot sauce marinade

Cube steak.  Mix herbs and spices together.  Add a tablespoon or two to the steak and rub it in.  Add garlic, sugar, sesame oil, and Blazin' Belize.  Marinate for at least two hours; longer will allow the steak to absorb more of the marinade.  If you have the time, marinate overnight!  Cook on the stovetop when ready, being careful not to cook for more than 3 or 4 minutes, or the steak will be tough.

Doug's Hot Chickpeas

1 medium red onion, chopped
3 cloves garlic, pressed
1” ginger root, minced
1.5 tsp. curry powder
1 tsp. garam masala (found at any store selling Indian spices - or substitute 1/2 tsp. ground cloves)
1/2 tsp. ground black pepper
1/2 cup lime juice (appx. two limes, squeeze)
8 oz. dried garbanzo beans, cooked (or use 2 cans, drained)
3 cups tomatoes (canned or fresh)
1/4 cup olive oil
1 tsp. salt
1.5 tsp. Blazin' Belize hot sauce marinade

Simmer the onion, garlic, and ginger in the little olive oil.  Add the tomatoes, curry, garam masala (or cloves) and the lime juice, and simmer for 10 minutes.  Then add the chickpeas and the Blazin' Belize.  Cook for 10 minutes.  When done, mix in the salt and pepper.

Great Caesar's Guacamole!

5 avocados mashed
3/4 C tomatoes, diced
1/4 C lime juice
1/4 C red onion, diced
1.25 T Blazin' Belize hot sauce marinade
1/8 C extra virgin olive oil
1/4 C parsley, chopped
1/4 C scallions (greens only)
1.25 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon paprika

Mash avocados with a fork or potato masher. Add all ingredients to a large glass bowl and combine. In order to stop avocados from browning, top with a squeeze of lime juice. Refrigerate until chilled. Serves up to 16.

Chile Man Tomatillo Salsa

3 C tomatillos, diced
1 large red onion, diced
2 C tomatoes, diced
1/2 C serrano peppers, diced
4 T sugar
2 teaspoons salt
1 C lime juice
1/2 C cilantro, chopped
2 T Blazin' Belize hot sauce marinade

Combine all ingredients in a glass bowl and serve. The salsa is even better if first refrigerated overnight.

Basilicious 'n' Pasta

8 oz. spaghetti noodles
1 lb. shrimp (oysters or scallops can be substituted - or make a mix of all three)
2 T butter
16 oz. Basilicious salsa
Salt and pepper to taste

Cook noodles al dente (slightly firm) and set aside.  Peel and boil shrimp.  Add shrimp to pan with butter.  Stir fry for one minute.  Add pasta and toss for two minutes.  Add Basilicious salsa; stir until warm, and serve.  Dinner in 20 minutes!

Basilicious 'n' Fish

1 one-lb. Flounder or Red Snapper
1/2 lemon, cut into ovals
1/2 medium onion, cut into rings
8 oz. Basilicious salsa

Place flounder or red snapper on aluminum foil, shiny side down.  Pour Basilicious on top.  Add onion rings and lemon ovals.  Close foil and crimp edges.  Place on coolest part of grill for 10-20 minutes, depending upon heat.  Alternatively, place under broiler and cook as above.

Rising Sun Chicken

12 lbs. chicken thighs
1 cup olive oil
2.5 cups sherry (do NOT use cooking sherry, as this has added salt)
1/2 cup soy sauce
1 T black pepper
12 cloves garlic, finely chopped
6 medium potatoes, diced
4 medium onion, diced
3 medium sweet potatoes, diced
1/2 cup Pasilla Baijo (or other dried, smoky chile pepper, such as Chipotle)
3 16-oz. jars Rising Sun salsa
1/2 cup Sweet Potato Rose hot sauce marinade
5 cups water

Add all ingredients to a metal pot or large crock pot and cook until chicken falls off the bone.

Chile Man Chili - Medium

Four #10 cans Angela Mia chopped tomatoes (appx. 26 lbs.)
1.75 #10 cans Hanover kidney beans (appx. 10.5 lbs.)
2 jars Rising Sun salsa
1/2 bottle Thunderbolt hot sauce marinade
2.75 C dehydrated minced onions
1 C dehydrated minced garlic
4 C minced green peppers
9 lbs. cooked ground beef (or substitute a mix of vegetables)
1/2 C dried oregano
2/3 C powdered cumin
1.5 C sugar
1/2 C salt

Cook the ground beef; do not drain.  If substituting vegetables, lightly brown the veggies first in olive oil.  Mix all ingredients together in a large pot.  Place over medium heat, stirring frequently.  Be careful not to burn!  Makes about 7 gallons.  To reduce to family-size portions, reduce each ingredient proportionately (try about 10% of each).

Chile Man Chili - Spicy

Three #10 cans Angela Mia chopped tomatoes (appx. 20 lbs.)
1.25 #10 cans Hanover kidney beans (appx. 7.5 lbs.)
2 jars Robert's Revenge salsa
1 bottle Blazin' hot sauce marinade
4 C dehydrated minced onions
1.5 C dehydrated minced garlic
6 C minced green peppers
6 lbs. cooked ground beef (or substitute a mix of vegetables)
1/3 C dried oregano
1/2 C powdered cumin
1 C sugar
1/3 C salt
2.5 T ground black pepper

Cook the ground beef; do not drain.  If substituting vegetables, lightly brown the veggies first in olive oil.  Mix all ingredients together in a large pot. Place over medium heat, stirring frequently.  Be careful not to burn!  Makes about 5 gallons.  To reduce to family-size portions, reduce each ingredient proportionately (try about 10% of each).

Revenge of the Ribs

1 6-lb. rack beef or pork ribs
1 jar Robert's Revenge salsa
1 can Coors Light beer

Cut ribs into two-piece strips and place in a glass dish.  Poor Robert's Revenge salsa and Coors Light over the ribs.  Cover the dish and marinate overnight.  Grill the next day after pouring a cold one for the cook!

Three- Day Barbecued Chicken

1 4-5 lb. roasting chicken, cut into pieces
1 cup Paul Newman's original salad dressing
1 cup Blue Ridge Barbecue

Place chicken in a large oven proof dish.  Pour Paul Newman's salad dressing over the top, and marinate for 24 hours. Preheat oven to 300.  Place entire dish (chicken and dressing) in oven and cook for 1.5 hours, or until chicken is cooked through.  Remove chicken from dressing and let sit overnight in refrigerator.  Place chicken on heated grill.  Brush with Blue Ridge Barbecue frequently until grilled to perfection!.

MMMmmmm Steak

1 thick cut piece of premium steak (NY Strip or Porterhouse preferred)
3 cloves garlic, cut long ways into four pieces each
1/4 cup virgin olive oil
1/4 cup MMMmmmm Mustard

Place the steak in a flat, glass dish.  Make 12 small slits in the steak and push the sliced garlic cloves into the slits.  Pour the olive oil over the top, using your fingers to work into the meat.  Add the MMMmmmm Mustard on top, smoothing it down with a spoon.  Cover and refrigerate overnight.  Cook under the broiler or on the grill for a unique taste treat!

MMMmmmm Chicken Casserole

1 4-5 lb. roasting chicken
1/2 bottle of Chardonnay
1 medium onion, sliced
3 cloves garlic, crushed
1/3 cup MMMmmmm Mustard

Preheat the over to 350.  Cut the chicken into pieces and place in a glass baking dish.  Add the onion, the garlic cloves and the MMMmmmm Mustard, rubbing them into the chicken with your fingers.  Pour the wine over the top of the meat and cook, covered, until chicken falls off of the bone.

Hot New Orleans

4 C red kidney beans, cooked
1 lb. good sausage (no preservatives!)
1 cup cooked white rice
1/2 C red onions, diced
1/8 C garlic, diced
1/2 C good white wine (Chardonnay preferred)
2 T Smoky Mountain Barbecue
2 teaspoons salt
1/2 teaspoon nutmeg

Cook sausage in a cast iron skillet or large frying pan and set aside. Drain pan. Add all ingredients, except rice, and cook until onions are translucent. Mix in rice and cook until warm. Serve with more Smoky Mountain Barbecue on the side! Serves eight.

Chicken with Orange and Honey

8 chicken breasts, whole
2 medium sweet potatoes, cubed
2 medium onions, diced
1 C Chardonnay
1.5 C honey
1/2 C orange juice
2 C Smoky Mountain Barbecue

Preheat oven to 350 degrees. Layer the chicken breasts, the sweet potatoes, and the onion in a casserole. Add the Chardonnay, 1 cup honey, and 1 cup Smoky Mountain Barbecue. Cook until done, approximately 20 minutes per pound of chicken.

Use the remaining 1/2 cup of honey, 1/2 cup orange juice, and 1 cup Red on Top to create a sauce. Combine ingredients in a pan and simmer over low heat until thickened. Put in a gravy boat for use as an individual topping.

Hunan Pork

1 lb. boneless pork
3 T corn starch
1 egg white
2 T water
1/4 cup dry sherry
2 T soy sauce
1 T sugar
1/8 tsp. white pepper
1 T rice vinegar
1 medium onion, diced
1/4 cup olive oil
1/4 cup Smoky Mountain Barbecue sauce

Shred the pork into small strips. Combine 2 T corn starch with the egg white and marinate the meat in this mixture for one hour. Combine the remaining cornstarch with the water, sherry, soy sauce, sugar, white pepper, and vinegar.  Heat the oil to just below smoking and stir fry the meat in batches until all cooked; remove and keep warm.  Add the onion and stir fry until transparent, then stir in the reserved meat and the Smoky Mountain Barbecue.   Serve with rice.