Atlanta’s Burning Gazpacho Shooters

Submitted by Jeff H.

Ingredients:

16 oz Mr. B’s Ghost Salsa
16 oz v-8 juice
1 ea cucumber peeled, seeded and finely diced
1 ea green bell pepper, seeded and finely diced
2 tbl finely diced red onion
2 tbl sherry vinegar
2 tbl good evoo
To taste salt and black pepper
1 tbl chopped cilantro

Add salsa and ½ of the bell pepper and cucumber to a blender and puree on high till smooth. Place into a mixing bowl and add juice and remaining ingredients. Stir to combine. Chill overnight. Serve in tall shot glasses and float 1 oz of your favorite mescal on top (optional)

Chicken & Bacon Skewers

Submitted by Elise 

Serving Size: 2 skewers per serving

Recipe is for 2 servings, multiply as needed.

Ingredients:

4 skewers (if they are wood, soak for 30 minutes in water)
4 slices of bacon
1 lb. chicken, boneless skinless thighs are nice and moist
1/2 sweet onion, cut into chunks then separated into slices
1/2 red bell pepper
1/2 cup pineapple chunks

Sauce:

1/2 jar Mr. B’s Habanero Amber Pepper Glaze

6 oz dark beer

 Meat Prep:

1. Cut meat into 1-2 inch cubes.
2. Place sauce into a zip top bag and add chicken chunks.
3. Remove most of the air and zip closed.
4. Place In fridge overnight.

Skewer Creation:

5. Start each skewer by first adding a pepper slice and then an onion slice.
6. Add one end of a strip of bacon (one per skewer). Do “NOT” move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
7. Add the chicken then move down slightly and add pineapple, onion and pepper.
8. Gently stretch the bacon and run the skewer thru it a second time.
9. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 item or so.

Grill:

10. Heat your grill to 300 at most.
11. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.

Optional:

12. Baste with fresh Mr. B’s Habanera Amber Pepper Glaze, as the skewers are cooking.

New England Style Ceviche - Winner 2017

Submitted By Jeff H.

Ingredients:

* 1 pound skinless, boneless raw sustainable fish, scallops, shrimp or octopus cut into a 1/4-inch dice
• 1 cup Mr B’s fierce salsa
• 1 cup freshly squeezed lime juice
• 1/2 red onion, chopped
• 1 jalapeño chile, stem and seeds removed, diced
• 1/2 inch pieces ginger, peeled and minced or grated
• 1/2 bunch cilantro, chopped
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Pickled red onions
• Sliced avocado, for serving
1. In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
2. Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly.
3. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions (optional), and slices of avocado.
Pickled red onions (optional)

Pickled Red Onion

Submitted By Jeff

Ingredients: 
• 1 pound red onions, thinly sliced
• 1 cup white vinegar
• 1 teaspoon cracked black pepper
• 1 teaspoon roughly chopped cumin seeds
• 1 teaspoon dried oregano
• 4 cloves garlic, sliced
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 beet, trimmed, peeled, and cut into 8 wedges
1. Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
2. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month

Kickin' Pulled Pork Sliders

Submitted by Ms. Dorothy D.

Ingredients:

1 1/2 tablespoons fresh rosemary

1 tsp ground cumin

2 teaspoons minced garlic

1/4 teaspoon freshly ground black pepper

6 pound pork shoulder roast/butt

Directions

Preheat oven to 350 degrees F

In a large bowl mix rosemary, garlic and pepper. Place rinsed and dried pork roast in the bowl,  coat evenly with the spice mixture.

Place roast in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender

Roast approximately 3-4 hours to an internal temperature of 145 degrees F,

Remove lid, carefully remove/discard skin 'aka fat layer'

cook additional 1 hour or until a dark bark has formed

Allow to rest/cool for minimum 15-30 minutes,

Remove pork from the pot, place on a baking sheet to catch extra juices

• Do not throw out the juices, this is the best part

Shred pork -  I cut in smaller pieces first and then hand shred/pull apart

Combine the following in a skillet for the sauce;

Pork drippings

1 jar Serrano Blue Pepper Glaze (spicier options: Habanero Amber, or Ghost Cherry Gold)

2 TBL unsalted butter

2 cups of sliced yellow onion

1 cup of celery

1 12 oz. Dark Beer (may be substituted with BBQ sauce)

Saute until onions are soft and translucent

Place 1/2 of shredded pork into the Dutch oven or large crock pot, add 1/2 sauce, stir

Add remaining pork & sauce, stir to coat evenly

• If using a crock pot for the final step - keep on medium until ready to serve, stir occasionally

Serve on toasted buns, dress it anyway you like -

Fresh coleslaw,

Mr. B's - Original or Blazin’ Pucker Butter Pickles,

pickled red onions, baby corn on the cob, pickled peppers,

Hot Sauce