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)

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

Ghost Cherry Chile

Submitted by - Melissa J.

Ingredients:

1.       2 tablespoons extra-virgin olive oil

2.       1/2 pound lean ground turkey (or 90/10 ground beef or ground deer)

3.       3/4 teaspoon salt (preferably kosher)

4.       1/4 teaspoon freshly ground black pepper

5.      1 tablespoon chopped garlic

6.      1 tablespoon cumin powder

7.      2 medium carrots, diced

8.      1 medium yellow onion, diced

9.       1 can (28 ounces) diced tomatoes

10.    16 oz. Ghost Cherry Gold Pepper Glaze

11.    2 cup of water

12.    2 bay leaves

13.    1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
  

Combine first 6 ingredients, sauté over medium heat until turkey is completely cooked.

In medium stock pot, combine remaining ingredients, add cooked turkey, and bring to a boil.

Reduce heat, cook on medium/low for an hour or until ingredients have thickened – stir occasionally

Top with the following options

Nonfat plain Greek yogurt (optional)
 Chopped fresh cilantro (optional)

Posole: Pork & Corn Soup with Habanero Amber Glaze & El Milagros Chips

Yield: 4 Servings

Prep time: 15 MINUTES

Cook time: 30 MINUTES

Total time: 45 MINUTES

INGREDIENTS:

• Extra Virgin Olive Oil
• 1 1/2 lbs boness pork loin, diced
• 1 med spanish onion
• 1 fresh serrano or jalepeno
• 3 cloves garlic
• 1 palmful ground cumin (2 tbsp)
• Kosher salt and black pepper
• 10 to 12 tomatillos
• 1/2 fresh lime
• 2 to 3 stems fresh oregano
• 4 to 6 stems fresh thyme
• 2 cans (14 oz) chicken broth
• 2 cans white kernel corn, drained, or 3 ears fresh corn, scraped from the cob
• Toppings: broken tortilla chip pieces and Mr. B's Habanero Amber Glaze

DIRECTIONS:

1. In a large, heavy pot, coated lightly w/ olive oil, brown the pork over medium high heat. When the pork is brown, after 5 or 6 mins, add onion, serrano or jalapeno and garlic. Reduce heat to medium and let it hang out another 5 or 6 mins until the onions become translucent. Add cumin and salt and pepper.
2. Whil the pork and onion are cooking process the tomatillos, the juice of the 1/2 lime, and the oregano and thyme leaves in a food processor until it has reached a salsa-like consistency. Dump this into the stewpot and cook for 2 - 3 mins before adding the next ingredients.
3. Stir in the chiken broth and the drained corn. Heat stew through.
4. Serve w/ broken tortilla chips on top, and drizzle Mr. B's Habanero Amber Glaze on top of chips!

* This is a Rachel Ray 30 Minute Recipe with a Mr. B's twist!

Mr. B’s Serrano Blues’ Meatballs

Yield: 50 MEATBALLS

Prep time: 5 MINUTES

Cook time: 1 HOUR

Total time: 1 HOUR

Ingredients:

1 - 32 oz bag frozen fully cooked meatballs (about 50)

1 - 8 oz Local Beer Glaze (we prefer Honey Brown w/ garlic & ginger)

1 - 10.3 oz jar Serrano Blues’ Pepper Glaze

1 – 24 oz BBQ sauce

Directions:

Combine sauces in your crock-pot and stir until combined.

Add meatballs and stir until they are coated with the sauce. Cook on high for 1 hour.

Enjoy as an appetizer or serve over rice for a main dish.

**Spicier version substitute w/ Ghost Cherry Gold Pepper Glaze**