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How
Do You Rio?
Have
a great recipe you'd like to share? We want to hear about
it!
Please
send your Malagueta inspired creations to Rios@RiosofAustin.com
or
you can comment on our blog.
Obrigado!
Original
Malagueta:
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Spicy
Shrimp Bruschetta
created for Rio's by Laura
Stewart (butterflycuisine@yahoo.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
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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
(butterflycuisine@yahoo.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
(butterflycuisine@yahoo.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
(butterflycuisine@yahoo.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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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.
top
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Mango
Mozzarella Caprise Salad
created for Rio's by Laura
Stewart (butterflycuisine@yahoo.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
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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
(butterflycuisine@yahoo.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
(butterflycuisine@yahoo.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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Pineapple
Coconut Malagueta:
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Beef
Skewers with Pineapple Coconut Raita
created for Rio's by Laura
Stewart (butterflycuisine@yahoo.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)
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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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How
Do You Rio?
Have
a great recipe you'd like to share? We'd love to hear about
it!
Please
send your Malagueta inspired creations to Rios@RiosofAustin.com
or
you can comment on our blog.
Obrigado!
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