Spicy
Shrimp Bruschetta
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
24 cooked,
medium shrimp, peeled and deveined, coarsely chopped
2/3 cup mayonnaise
¼ cup scallions, thinly sliced
2 Tbsp. fresh lemon juice
2 Tbsp. Rio's Original Malagueta
Baguette, cut diagonally in 1/3-inch-thick slices
Olive oil
Mix
scallions, mayo, lemon juice, and Rio's Original
Malagueta in medium bowl. Mix in shrimp. Season
with salt and pepper. (Can be prepared 6 hours in advance.
Cover and chill.)
Preheat
oven to 375 degrees. Brush slices bread with olive oil.
Sprinkle with salt and pepper; arrange in single layer
on baking sheet. Bake until golden, about 10 minutes.
Cool. (Can also be prepared in advance. Store in airtight
container.)
Spoon
Spicy Shrimp atop bread. Arrange on platter and serve.
Makes 4-6 servings
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Spicy
Brazilian "Caviar" V
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
1
can black beans, drained and rinsed
½ can pinto beans, drained and rinsed
1 ear fresh corn, shucked and cut from cob
1/3 chopped Jicama
1 red bell pepper, diced
1/3 cup red onion, diced
¼ cup cilantro, chopped
¼ cup Rio's Original Malagueta, or more
to taste
1 Tbsp. red wine vinegar
Juice of 1 lime
Salt and pepper
Blue corn chips
Combine
beans, corn, jicama, bell pepper, onion, and cilantro
in medium bowl.
In
a separate small bowl, combine Rio's Original
Malagueta, vinegar, and lime juice; add to bean
mixture. Stir gently, season with salt and pepper.
Serve
with blue corn chips.
Makes 8-10 servings
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Malagueta
Pimento Spread
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
1
container store-bought pimento cheese (or make your
own!)
¼ cup Rio's Original Malagueta, or more
to taste
In
medium bowl, combine pimento cheese and Rio's
Original Malagueta.
Serve
with crackers.
Makes 4-6 servings
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Melissa's
Original Crock Pot Chicken
Melissa
shared this recipe with us a the Downtown Farmers' Market.
Thanks so much, Melissa!
Melissa
places chicken broth in the bottom of the crock pot,
lays a whole, cleaned chicken in there, and pours about
1/2 cup of Rio's Original Malagueta on
top.
Let
it cook on a medium heat all day. Suggested side dishes
are sauteed fresh spinache and some rice pilaf.
Melissa
tells us the spice level goes down a bit and that her
husband and her nine-year old love it! Melissa prefers
it a bit more spicy, so she pours more Original Malgueta
right on top.
Thank
you, Melissa!
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Kim's
Spicy Salmon Patty Salad
Kim
loves our Original Malagueta. She's taking "pour
it on" to a new level. Thanks, Kim!
1
can boneless, skinless pink salmon
1 egg
10-12 salt crackers
Pinch garlic salt and pepper
Olive oil
Mix
all ingredients into a bowl, crumbling the crackers
into little pieces. Make fairly thick patties so they
hold together during cooking.
Sautee
the patties in virgin olive oil over a medium heat,
unitl golden brown.
Lay
the patties over a salad of mixed greens, sliced vine-tomatoes,
sliced avocado, and fresh mozzarella balls.
Drizzle
Rio's Original Malagueta sauce over the
top of it all. Dig in!
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Kim's
Pita Pocket with Malagueta
Kim
fills a pita pocket with fresh mozzarella, sliced vine-tomatoes,
and fresh avocado.
She
then pours Rio's Original Malagueta into
the pocket and get's to eatin'.
Thanks,
Kim!
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Rio's
Malagueta Martini
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
1
5.5 ounce can low-sodium vegetable juice (V8)
1 shot vodka
Juice of ½ a lime
Dash of Worchestershire sauce
1 Tbsp. Rio's Original Malagueta
Shake
all ingredients with ice. Serve in chilled glass. Garnish
with cracked pepper.
Makes one serving
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Michelle's
Malagueta Trio Free Range Chicken
Michelle
graciously shared this recipe with us after visiting
with Elias and me at Vintage. Michelle uses all-three
of Rio's Malagueta sauces. Way to go, Michelle!
2
free range chicken breasts
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/3 cup white onion
2 tsp olive oil
8 oz coconut milk
2 cups Jasmine rice
Rio's Original Malagueta, Mango Malagueta,
& Pineapple Coconut Malagueta (just 1
is okay :-)
Cube
chicken breasts and marinate in Rio's Original
Malagueta sauce for 20 minutes or so.
Prepare
the rice per instructions.
Chop
up the peppers and onion and stir-fry in olive oil.
Add chicken breasts and Original Malagueta sauce to
stir-fried vegetables.
Pour
in 1/2 cup of each of Rio's Mango and Pineapple
Coconut Malagueta sauces plus 8 ounces of coconut
milk. Let simmer for ten minutes and serve over rice.
Makes four servings. Note: Michelle reports the
flavors are even better for lunch the next day! Woohoo!
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Mango
Malagueta:
Dr.
Jose's Mango Malagueta Jumbo Shrimp
Jose
sautees jumbo shrimp in Rio's Mango Malagueta.
He adds enough so it's a bit soupy, adding vegetables
and the like during the cooking process. Then, when
the shrimp are done, he adds cooked fettucine to the
sautee pan and mixes it all up.
Jose
tells us that there's still a bit of spice in there,
but not too much for those who aren't big spice fans.
And he tells us it's ... it's delicious! Thank you for
sharing your recipe with us, Dr. Jose.
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Mango
Mozzarella Caprise Salad
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
1/3 cup chopped
basil, plus 8 whole basil leaves
2 Tbsp. white balsamic vinegar (or white wine vinegar)
3 Tbsp. Rio's Mango Malagueta
3 ripe mangoes, peeled, halved, thinly sliced
8 ¼-inch-thick slices fresh mozzarella cheese (from
one 8-ounce ball)
1 packages edible flowers (found in grocery near fresh,
packaged herbs) *optional
Blend
chopped basil, vinegar, and Rio's Mango Malagueta
in small bowl to make vinaigrette. Season with Salt
and pepper.
Arrange
mangoes, mozzarella, and whole basil leaves on plates.
Drizzle with Mango Malagueta-vinaigrette. Garnish
with edible flowers.
Makes
4 servings
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Cumin
Chicken with Banana-Mango Malagueta Salsa
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
3
tsp. ground cumin
½ tsp.
salt
1 tsp. paprika
4 boneless, skinless chicken breasts
1 red bell pepper, diced
¼ cup cilantro, chopped
1/3 cup Rio's Mango Malagueta
2 firm, ripe bananas, cut into semi-circles
2 Tbsp. olive oil
In
small bowl, stir together cumin, salt, and paprika.
Rub spice mixture into both sides of chicken breast;
set aside.
In
medium bowl, stir together bell pepper, cilantro, Rio's
Mango Malagueta; gently fold in bananas with
salsa mixture. Cover and refrigerate until serving time.
In
large skillet, heat olive oil over medium heat. Saute
chicken breast, skin side down, until golden, about
5 minutes. Turn chicken, and sauté until done, about
4-5 minutes. Chicken should be slightly firm to the
touch.
Serve
chicken with Banana-Mango Malagueta Salsa.
Makes 4 servings
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Mango
Malagueta Salmon en Papillote
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
4
6-ounce skinless salmon fillets
½ small red onion, thinly sliced
4 Tbsp. Rio's Mango Malagueta, divided
¼ cup white wine
1 Tbsp. olive oil
Salt and pepper
Parchment paper or foil
Preheat
oven to 425 degrees.
Season
fish with salt and pepper; place each fillet on a piece
of parchment or foil and begin to create a packet or
envelope around the fish. Top each fish with a few onion
slices, 1 Tbsp. Rio's Mango Malagueta,
a sprinkle of wine and olive oil.
Tightly
crimp edges of parchment or foil and place all 4 packets
on baking sheet.
Bake
8-12 minutes, until fish flakes, (times vary depending
on thickness of the fillet.)
Makes 4 servings
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Beef
Skewers with Pineapple Coconut Raita
created
for Rio's by Laura Stewart (laura@teegardinventures.com)
1 ½ to 2
pounds boneless beef sirloin
1 tsp. garam masala
1 tsp. curry powder
¾ tsp. salt
½ tsp. pepper
1 cup plain yogurt (preferably Greek-style)
4 Tbsp. Rio's Pineapple Coconut Malagueta
2 tsp. fresh cilantro, chopped
2 tsp.
fresh mint, chopped
Olive oil
Wooden or
metal skewers (soak wooden skewers in water for 30 minutes)
Cut
the beef into 1 1/2 to 1 3/4-inch cubes and place into
a large mixing bowl. Set aside. In small bowl, mix garam
masal, curry powder, salt and pepper. Rub spice mixture
onto all sides of the meat; let sit.
Stir
cilantro, mint, and Rio's Pineapple Coconut Malagueta
into yogurt (can be made in advance; store in refrigerator.)
Preheat
the grill to medium-high heat. Thread the meat onto
the skewers and drizzle with olive oil. Place on the
grill and cook, with lid lowered, 2 to 3 minutes per
side, 8 to 12 minutes in all (8 minutes for rare and
12 for medium). Remove from the heat to aluminum foil,
wrap and allow to rest for 2 to 3 minutes prior to serving.
Serve
with yogurt dipping sauce. Garnish with fresh herbs.
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