Burning Asphalt Chili Pie

Topping:

  • 3/4 Cup milk
  • 2/3 Cup all-purpose flour
  • 2 Tablespoons cornmeal
  • 1 egg
  • 1 Tablespoon melted butter
  • Tomato wedges for garnish

Melt butter in a 9-inch skillet or deep pie pan (oven-safe). Sauté onion until soft. Stir in garlic. Sauté 1 minute. Remove chorizo from casing. Cook, breaking up meat, 10 minutes. Pour off any grease.

Stir in chili powder, Burning Asphalt Habanero Hot Sauce, oregano, salt, if used and pepper. Add ground beef. Brown. Stir in Burning Asphalt Original Marinara Pasta Sauce. Bring mixture to a simmer. Remove from heat. Sprinkle with cheese.

In a bowl, combine milk, flour, cornmeal, egg and oil. Beat vigorously with egg beater or mixer. Pour topping over mixture in skillet. Bake at 425°F. for 25 minutes or until golden and puffy.

Serve immediately.

Yield: 4 – 5 servings

 

Honey Smoked Bar-B-Que Chuck Roast

Burning Asphalt Style!

  • 1 (5 pound) chuck roast
  • 1 cup

Burning Asphalt Honey Smoked Bar-B-Que Sauce

  • 1 cup teriyaki sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 3 teaspoons minced garlic
  • 3 teaspoons thinly sliced fresh ginger root
  • 1 onion, finely chopped
  • 3 teaspoons coarsely ground black pepper
  • 2 teaspoons salt

In a large bowl, mix Burning Asphalt Honey Smoked Bar-B-Que Sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan.

Bring to a boil and cook for 5 minutes. Set aside for use as a basting sauce. Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

You’ll love this one!.

 
 

Oven-Roasted Ribs with Barbecue Sauce

 This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.

The Martha Stewart Show, October Fall 2006

  • Yield Serves 6 to 8

Ingredients

  • 4 racks (about 8 pounds) Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup paprika
  • 4 1/2 teaspoons coarse salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin
  • Barbecue Sauce

Directions

  1. Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
  2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
  3. Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
  4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
  5. Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
  6. Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.

 

 

 

 

  

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       
 

Mozzarella Hot Sauce Chicken Recipe

Ingredients:

  • 1 lb chicken tenderloins
  • 3 tablespoons butter or 3 tablespoons margarine
  • 3 tablespoons Tabasco sauce
  • 1/4 cup parmesan cheese
  • 1 cup mozzarella cheese, shredded

Directions:

  1. Preheat oven to 350 degrees.
  2. Melt butter on medium low heat in large skillet.
  3. Add tabasco sauce.
  4. Add chicken and cook until done.
  5. Reduce heat to low and simmer until sauce reduces a bit.
  6. Place chicken in baking dish including the sauce.
  7. Sprinkle with parmesan cheese.
  8. Cover with mozzarella cheese.
  9. Place uncovered in oven for 20-25 minutes or until cheese is browned.