1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Backyard Asian Fire Pepper Jam Grilled Salmon

Christina Toomey - Monday, May 21, 2018

Ingredients

  • 4 (4 ounce) fillets salmon
  • 1/4 cup peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons thinly sliced green onion
  • 1 1/2 teaspoons brown sugar
  • 1 clove garlic, minced
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon salt
  • half jar of Backyard Asian Fire Pepper Jam

Directions

  1. Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Then Add Backyard Asian Fire Pepper Jam on Top Cover with plastic wrap, and refrigerate for 4 to 6 hours.
  2. Preheat barbecue or gas grill.
  3. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking

 

 

CaJohns Tequila Lime Chile BBQ Shrimp Recipe

Christina Toomey - Thursday, May 17, 2018

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons tequila
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 15 large tiger shrimp, peeled and deveined
  • 4 wooden skewers
  • 1 (16 ounce) bottle CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce
Directions:
  1. Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.
  3. Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head.
  4. Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.
  5. In the last minute before removing the shrimp, baste generously with CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce. Serve with extra CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce for dipping!

Mountain Man Grilled Spicy Shrimp Taco

Christina Toomey - Tuesday, May 15, 2018

Ingredients

  • Shrimp Marinade:
  • 1 1/2 cups lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon mayonnaise
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • Red Slaw:
  • 1/2 head red cabbage, shredded, or more to taste
  • 2 bunches scallions, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 1 small bunch cilantro, chopped
  • 20 (8 inch) corn tortilla
  • 1 Bottle of Mountain Man Chipotle Hot Sauce

Directions

  1. Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
  2. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
  3. Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
  4. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
  5. Preheat an outdoor grill for medium heat and lightly oil the grate.
  6. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with Mountain Man Chipotle Hot Sauce and the Slaw.

Andy Roo’s Cajun Garlic Crispy Beer Battered Fish Recipe

Christina Toomey - Friday, May 11, 2018

INGREDIENTS:

  • 2 cups all-purpose flour (divided)
  • 2 1/2 tablespoons Andy Roo’s Cajun Garlic Seasoning
  • 1 milliliter light beer
  • 1/2 cup water (if needed)
  • 2 pounds fish fillets (deboned and cut into serving pieces)
  • oil (for cooking)
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1/2 lemon juice (optional)
  • salt & Pepper, to taste
DIRECTIONS:
  1. Measure ½ cup of flour into a pie plate and set aside.
  2. In a medium bowl, stir together 1 ¾ cup of flour, Andy Roo’s Cajun Garlic Seasoning. Slowly add in the beer to the flour mixture, whisking to incorporate well. Add in a little water if the mixture is too thick, extra flour if it gets too watery. The mixture should not be too thick but should easily coat the fish when it gets dipped into the mixture.
  3. Set the batter aside and heat the oil.
  4. I use a deep fryer but if you can also use a large frying pan with a few inches of oil in it. Heat the oil to 370 degrees F.
  5. When the oil is hot enough, coat the fish fillets with flour before dipping them into the batter.
  6. Carefully lower the fish pieces into the oil and cook until golden brown on both sides. If you are using a frying pan you will need to turn the fish to cook the other side. Transfer the cooked fish to a paper towel lined plate and keep in a warm oven until all the fish are cooked and ready to serve.


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