Beer & Picaringa™ cheese dip

Once you share this with your friends, no party will be complete without this dip. Picaringa™ goes so well with beer that you owe it to your friends to give it a try, as we’re not the ones saying its so good, our friends are. The dip makes the fiesta!

INGREDIENTS:

• 1 lb cream cheese at room temperature
• 4 oz white cheddar cheese, shredded
• 1 oz strong cheddar cheese, shredded
• 1 cup light mexican beer
• 2 to 3 tablespoons Picaringa™ chilito gourmet seasoning
• ¼ cup crushed pretzel chips
• Salt & pepper to taste
• 1 fresh jalapeño pepper, seeded & minced, as a garnish
• Pretzels or mexican style tortilla chips to dip

Beer & Picaringa™ cheese dip

PREPARATION:

In a blender or food processor, pour the beer, Picaringa™ and crushed pretzels and let it stand for 5 minutes to soften the pretzel chips. Add the rest of the ingredients except the jalapeño pepper and blend thoroughly until completely smooth and no chunky bits are left over. If the mixture becomes too thick to blend, add a little more beer, until the mix is well blended and of a thick dip consistency. Plase on a serving platter and garnish with jalapeño. If you like it hot, just add more minced jalapeño. Now grab the nearest chip and start dipping!

Picaringa™ marinated Chicken and Bell Pepper fajitas

Yield: 4 servings

You’ve never had chicken fajitas as tasty as these! Adding Picaringa™ chilito gourmet seasoning to chicken as a marinade gives you a whole new range of flavor your family will crave. Of course we grill the fajitas in a perforated grill wok, but the skillet method is always an option. Great taste has never been easier!

INGREDIENTS:

• 2 boneless & skinless chicken breasts, cut in half
• 3 tablespoons Picaringa™ chilito gourmet seasoning
• 2/3 cup condensed milk
• Salt & pepper to taste
• 1 large red onion, sliced
• 3 large red, yellow & green bell pepper, seeded and cut into 3/4 inch wide strips
• 250g mushrooms caps, sliced thick
• Flour tortillas, hot salsa & sour cream (optional) to serve
• 3 tablespoons chopped chive as garnish

PREPARATION:

Mix the Picaringa™, condensed milk, salt & pepper in a large non-reactive bowl. Add chicken breasts and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.

Picaringa™ marinated Chicken and Bell Pepper fajitas

If using a skillet, heat 2 tablespoons oil over medium-high heat; if using a perforated grill wok, coat it slightly with non-stick oil spray and let it heat up over a medium-high grill. In any case, add onion and saute 2 minutes, until it becomes slightly translucid. Add bell peppers and mushrooms, season with salt & pepper and saute until vegetables are tender-crisp, about 5 minutes. Transfer the vegetables to a large glass baking dish & tent with foil to keep warm.

Remove the chicken from the marinade and drain; discard the marinade. Add chicken to the skillet or wok and sauté until cooked through, about 3 minutes per side. Cut chicken into 1-inch wide strips and combine with the vegetables. Serve as a pot-luck dish with warm tortillas, salsa and sour cream on the side. Remember you can always sprinkle some more Picaringa™ chilito gourmet seasoning, enjoy!

Kicking & Screaming Burger with Picaringa™ Ranch dressing

Yield: 8 big burgers

Make a backyard party out of these really tasty burgers. Picaringa™ Chilito Gourmet Seasoning is the perfect seasoning for all things grill related, and you can always find new ways to add it in other ingredients, such as a Ranch Dressing or the ketchup itself. This is our tried and true top secret burger recipe, and we’ve decided to share it.

INGREDIENTS:

For the beef patty:

• 1 lb. ground beef chuck
• 1 lb. ground sirloin
• 8 oz. fresh bacon, minced
• 1 medium onion, thinly sliced
• 1 tablespoon butter
• 2 tablespoons steak sauce
• 2 tablespoons ground oatmeal
• Salt & pepper to taste

For the burgers:

• 8 large burger buns
• Sliced tomato
• Sliced red onions
• Sliced white cheddar cheese
• Iceberg lettuce
• Ranch dressing (you can use store bought but we recommend our own home made recipe you can find here)
• Picaringa™ spiked ketchup

Kicking & Screaming Burger with Picaringa™ Ranch dressing

PREPARATION:

Before you start to do anything else, melt the butter in a small pan at medium low heat and caramelize the sliced onion (caramelization means the onion will cook slowly in the butter, taking care not to burn it, It can take from 10 to 15 mins.). Also, start your grill.

Once the onion turns golden brown, take it out of the heat and allow to cool before chopping it up very small. Mix this and the rest of the beef patty ingredients very well in a large bowl. You can use a burger press or the back side of a round plastic container to for 8 – 4½ inch wide patties, roughly ¾ to 1 inch thick. Place your burgers on a medium high grill heat and cook to your liking. We like them medium, 3 mins each side – turning them only once just as you start to see the juices come up.

Mix some Picaringa™ into your Ranch style dressing and your ketchup, heat those buns and build the burgers to your liking. You will not find a better burger than this one.

Texas Style Baby Back Ribs with Picaringa™ Adobo

Yield: 8 servings

Succulent, juicy, fall-off-the-bone top notch ribs. Texas ribs are so good they don’t even need BBQ sauce. Picaringa™ style.

INGREDIENTS:

• 2 racks baby back pork ribs
• 1 ¼ cups dark brown sugar
• ¾ cup Picaringa™ Chilito Gourmet Seasoning
• ¼ cup garlic powder
• 1 tablespoon paprika
• ½ cup orange juice
• ½ cup Sweet & Sour drink mix (non alcoholic)

For the BBQ sauce (if you must):

• 1⁄3 cup dark brown sugar or molasses
• 1⁄3 cup ketchup
• 1 tablespoon Picaringa™ Chilito Gourmet Seasoning
• 2 tablespoons Worcestershire sauce

PREPARATION:

Make the rub: in a medium bowl add the first four dry ingredients and mix until well combined. Prepare two really large pieces of heavy duty aluminum foil, big enough that one rack of ribs fits loosely in just half the sheet, leaving around 5 inches extra foil larger than the rack itself. Place each rack of ribs on the first half of each foil sheet, season liberally with salt & pepper and massage in 3 to 4 tablespoons of Picaringa™ rub on each piece, making sure the meat is well seasoned. Make sure the ribs end up meat side down and cover the meat with the other half of the foil to make a pouch, turning in all foil edges a couple of times until tightly sealed. For best results you can do this ahead and refrigerate overnight.

The next day, 2½ hours before serving, heat the oven to 250ºF. Mix the juice and sweet& sour mix in a small bowl, unfold slightly a small end of each pouch and pour half the liquid mix into each. Reseal tightly and place the pouches on a baking sheet in the oven for 2 hours to braise in the liquid. Before removing the ribs from the oven, make sure you have started the grill already. Open the pouches carefully as they will be steaming hot, and pour the leftover braising liquid into a small bowl.

Baby Back Ribs with Picaringa™ Adobo & BBQ Sauce

Take your ribs out of the foil pouches and carefully put them in a medium hot grill, meat side down. Close the grill and cook them for 3 to 5 minutes on each side. Flip them again for 3 mins each side. If you must use BBQ sauce on your ribs, add the braising liquid and the rest of the BBQ sauce ingredients to a saucepan over medium heat and whisk until combined and reduced by half, around 10 minutes.

With or without the BBQ sauce, place your ribs on a cutting board to separate or just pull them out, by now the meat should be coming apart by itself. Remember to sprinkle with some Picaringa™ Chilito Gourmet Seasoning if you need more kick, finger licking is totally permitted.

Picaringa’s™ Mexican style Shrimp Cocktail

Yield: 6 servings

You have never had a shrimp cocktail like this. Mexican style. Picaringa™ style.

INGREDIENTS:

• 1 lb 41/50 cocktail pre-cooked shrimp
• Juice of 3 limes
• Juice of ½ fresh squeezed orange
• ½ medium onion, diced
• 1⁄3 cup cilantro, coarsely chopped
• 1 ½ cups ketchup
• ½ cup orange soda (si, we’re not kidding!)
• 2 tablespoons Picaringa™ chilito seasoning
• 1 tablespoon extra virgin olive oil
• ½ cup white wine or 1/3 cup vodka
• 1 cup cucumber, peeled, seeded and diced
• ½ cup avocado, peeled and diced (dice the avocado just before serving)
• 1⁄8 teaspoon fresh ground pepper
• 1 teaspoon salt
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Maggi seasoning sauce
• Tostadas or tortilla chips to serve

PREPARATION:
15 minutes before serving squeeze the lime juice into a medium bowl and mix with the diced onion, refrigerate. In a medium bowl, whisk the rest of the ingredients (except for the avocado and half of the cilantro) and stir the shrimp and onion mix as well as all the liquid left in the bowl.

In tall beer or wine glasses, laddle the shrimp mixture and top with avocado and some cilantro as garnish. Serve with a side of tostadas or saltines and have some Picaringa™ chilito seasoning handy for sprinkling!

Garden Salad with Picaringa™ Ranch-style dressing

Yield: 4 servings

This is a mucho tasty Ranch style dressing that goes well with just about any salad combination.

INGREDIENTS:
For the salad:

• 1 head iceberg lettuce, shredded
• 4 garden tomatoes, seeded and cut into large wedges
• 4 -6 scallions, sliced
• ¼ cup Black olives
• ¼ cup cilantro, chopped

For the dressing:

• 1 clove garlic
• 1 ½ teaspoons kosher salt, divided
• 1 cup sour cream
• ¼ cup buttermilk
• ¼ cup loose packed fresh Italian flat-leaf parsley
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon dried dill
• 1 teaspoon dehydrated onion flakes
• 2 drops Worcestershire sauce
• 2 teaspoons Picaringa™ chilito seasoning
• Pinch ground white pepper

Picaringa™ Ranch-style dressing

PREPARATION:
For the dressing, first mash the garlic and salt with a fork, then add the garlic paste and the rest of the ingredients to a blender, mixing until smooth. Arrange the salad mix into the serving dishes with a little dressing and some sprinkled Picaringa™, and serve them with more dressing on the side.

Seasonal fruit salad with Picaringa™ honey dressing

Yield: 4 servings

This fruit salad works with any fruit you’ve got — it’s a great way to introduce all kinds of seasonal fruit to your niños. Try it with chunks of peaches, plums or nectarines in summer; sliced apples or pears or a handful of grapes in fall; pomegranate seeds in winter; or quartered fresh figs in spring.

INGREDIENTS:
For the salad:

• ¹⁄₃ catleoupe, cut into ¾-inch chunks (about 2 cups)
• 1 navel orange and 1 small grapefruit
• 3 cups fresh mixed berries or strawberries
• 1 banana
• 3 medium kiwis, peeled and cut into thick slices (about 1 ½ cups)
• 1 piece seasonal fruit (apple, pear or grapes)

For the dressing:

• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 3 tablespoons finely chopped fresh cilantro
• 1 tablespoon Picaringa™ chilito seasoning

PREPARATION:
Trim off all the peel and pith from the oranges and grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. Halve or quarter strawberries if large. Peel and slice the banana. Prepare the rest of the fruit as needed. Toss all the fruit in large bowl.

Stir the honey and Picaringa™ in a small bowl and microwave on low until just warmed and syrupy, about 1 minute, whisk in the lime juice, Picaringa™ and cilantro. Toss with fruit and let cool. Have some Picaringa™ chilito seasoning handy for extra sprinkling!