What's Cooking??? Our customers are our best promoters. They are also wonderful cooks who come up with mouth-watering recipes for Cannon's Sweet Hots and all of our other special products. Cleda and I think you will find simple and delicious answers to that age-old question "What's cookin'?"
Chipotle Cheeseburger
The Perfect Margarita
Fruity Piccalilli Sauce
Green Chile Piccalilli Millies (A variation on Bloody Marys)
Spicy Crab Piccalilli Dip
Baked Salmon with Green Chile Piccalilli Sauce
Green Chile Piccalilli Stuffed Mushrooms
Green Chile Piccalilli Super Salad Dressing
Green Chile Lasagna
Green Chile Hot and Sour Soup
Triple Chile Chicken
Acapulco Chicken
Acapulco Artichoke Aioli Chile Dip
Wings A'More
Balls of Fire Hush Puppies
Chile Chocolate Peanut Cheesecake
Summer Fish Tacos
John's Prize Winning Green Chile Stew
Sweet Hot Empanaditas
Shrimp Framen
Red Hot Tortilla Rollups
Sweet Hots & Brie
Chipotle Cheeseburger
1/2 tablespoon (or more for taste) Chipotle Salt Blend or Chipotle Seasoning Blend
1 pound hamburger meat
4 slices of American cheese
Mix blend with hamburger meat. Form into 4 patties, either grill or broil the patties and place cheese on top after flipping. Our Green Chile, Red Chile, or Jalapeno blends can be substituted if preferred.
The Perfect Margarita
(Courtesy of La Posta de Mesilla)
1 oz. Tequila
1/2 oz. of Besito Caliente
2 oz. Sweet/Sour mix
1/2 oz. orange liqueur
1/2 cup cracked ice
1/4 cup margarita or kosher salt
Pour first 5 ingredients into a medium sized shaker, add the cracked ice, cover and shake gently. Pour into salted margarita glass and top with a splash of lime juice. Enjoy!
Fruity Piccalilli Sauce
The winner of our 2005 "Calling All Chefs" Contest - Gaile Ward
1 cup pineapple juice
1/4 cup Green Chile Piccalilli
1/4 cup apricot jam
1/4 cup golden raisins
2 teaspoons cornstarch
3 tablespoons water
Combine the first 4 ingredients and bring to boil; reduce heat to medium and cook until raisins are plump.
Dissolve cornstarch in water and gradually add to the hot mixture. Cook, stirring constantly until sauce is clear.
Serve hot over ham slices or grilled pork chops.
Gaile notes, "I have my sauce prepared to serve with the pork chops when my husband grills them. All I have to do is heat it and we're set!"
Green Chile Piccalilli Millies (A variation on Bloody Marys)
Honorable Mention - 2005 "Calling All Chefs Contest" - John Bradley What you will need:
1. Standard ice cube tray
2. 7 Tablespoons Cannon Green Chile Piccalilli (more or less, depending on your fortitude!)
3. 1 large can V-8 Juice, chilled
4. 4 to 6 oz. Vodka
5. 4 to 6 pickled jalapeno peppers
Scoop 1/2 teas. of Green Chile Piccalilli (not pureed) into each cube area of empty ice cube tray. Fill with water, freeze overnight.
Puree 5 tablespoons Green Chile Piccalilli. Pour V-8 juice into pitcher, add puree and stir well.
Put two to three Piccalilli ice cubes into 4 to 6 stemmed water glasses (16 oz.). Add 1 1/2 ounces of vodka to each glass; add juice to fill. Stir well. Garnish with jalapeno (slit jalapeno on a steep diagonal half way through about 1/2 inch from stem so that it "sits" on the glass rim. Whooeee....(This is just as good without the vodka - maybe not as much fun, but just as tasty!)
Spicy Crab Piccalilli Dip
Great for "armchair tail gate parties."
What would a day of football games be without great (and easy) food?
1 pound crabmeat, flaked (you can use imitation)
1 teaspoon minced garlic
1/2 cup Cannon's Green Chile Piccalilli
1/2 cup shredded pepperjack cheese (or just plain Monterrey Jack)
1/2 cup mayonnaise
1 pinch salt
1/2 cup fresh grated Parmesan cheese
1 tablespoon Worcestershire sauce
1. Preheat oven to 350 degrees. Lightly grease an 8x8 inch baking dish.
2. In a medium bowl, mix the crabmeat, garlic, Green Chile Piccalilli, pepperjack cheese, mayonnaise, Worcestershire sauce, and salt.
3. Transfer crabmeat mixture to the baking dish. Top with Parmesan cheese.
4. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Serve with mini-baguette slices or pita chips.
Baked Salmon with Green Chile Piccalilli Sauce
Serves 4
1 lb. Salmon filet
1/4 cup dry white wine
1/2 lemon, very thinly sliced (should be able to see through slices)
1/2 onion, very thinly sliced
1 cup plain yogurt
1/4 cup Green Chile Piccalilli
2 Tablespoons Mayonnaise
1 Tablespoon cumin (more or less according to taste)
Put salmon in lightly greased baking dish with skin side down. Cover with overlapping slices of lemon and onion. Pour wine over salmon and cover loosely with foil. Bake at 350 degrees until center of fish flakes, about 20 minutes.
In blender, combine yogurt, Piccalilli, mayonnaise and cumin. Serve sauce with fish (can be served warm or cold).
Green Chile Piccalilli Stuffed Mushrooms
(Thanks to Frieda Thorsen, Albuquerque, NM for this "magic" recipe)
2 dozen mushrooms, cleaned, stems removed
1/4 cup finely diced onion
Finely diced mushroom stems
4 slices bacon, cooked well, drained and crumbled
1/4 cup Green Chile Piccalilli
1/4 cup dried bread crumbs
Steam or fry the mushrooms for about three minutes, just to soften them a bit. In about 3 Tablespoons butter, or olive oil (or bacon fat, yum!) sautee the onions and mushroom stems until soft. Add the bacon, piccalilli and bread crumbs to onion and mushroom stems. Stuff mushrooms with the mixture. Place in the baking dish and bake at 400 degrees for approximately 15 minutes.
Green Chile Piccalilli Super Salad Dressing
(Thanks to Frieda Thorsen, Albuquerque, NM for this yummy and versatile dressing)
1 jar Green Chile Piccalilli
1/2 cup mayonnaise
Puree the Piccalilli. Mix well with mayonnaise.
Great with:
Traditional Spinach Salad (spinach, tomato, bacon, mushrooms)
Traditional Waldorf Salad (apples, celery, walnuts)
Tuna Salad (toss in a handful of dried cherries or cranberries, too)
Southwestern Bean Salad — chopped avocado, tomato, onion with corn, cooked pinto beans and cilantro to taste. If using canned beans, drain and rinse well. NOTE: The following may be combined to replace the 1/2 cup of mayonnaise for a different flavor.
1/4 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon cumin (more or less to taste)
2 teaspoons toasted sesame oil
Green Chile Lasagna
Serves 4
1 lb. Italian Sausage, crumbled
2 cloves garlic, diced
1/4 onion, diced
1/4 cup white wine
1 - 16 oz. container of Ricotta cheese
1 - 16 oz. container of Parmesan/Romano cheese
1 - 16 oz. container of Asiago cheese
1 - 1/2 lb block of Fontina cheese, grated
1 package of lasagna noodles, cooked according to package directions
2 Tablespoons of olive oil
1 - 16 oz. jar commercially prepared Alfredo Sauce
1 - 16 oz. jar Cannon's Just Plain Green Chile (mild or hot)
1- 9 x 13 baking dish, lightly greased.
Cook lasagna noodles according to package directions. Drain.
In a large skillet, lightly brown diced garlic and onion in the olive oil. Add crumbled Italian sausage and brown. Deglaze skillet with 1/4 cup white wine. Add Alfredo sauce and chile, mix well and remove from heat.
In lightly greased 9 x 13 pan, layer 1/3 of sausage mixture, noodles, 1/2 to 1 cup of each cheese. Repeat layers, ending with grated Fontina. Place pan, uncovered, in preheated 375 degree oven and bake for approximately 30 minutes or until cheese is bubbly and slightly browned. Remove from oven. Let dish rest for 5 minutes. Serves 6 to 8.
Serve with fresh salad, garlic bread and enjoy!
Green Chile Hot and Sour Soup
Edith Shulman — Grand Prize Winner, Amateur
1 Tablespoon vegetable oil
1/2 lb. Lean pork cut in 2 inch strips
1/2 cup sliced mushrooms
3 — 14 oz. cans chicken broth, about 6 cups
1 cup Cannon's Just Plain Green Chile Hot, drained
1/4 cup Cannon Fire Salsa medium
2 Tablespoons lime juice
1 Tablespoon white vinegar
2 Tablespoons corn starch dissolved in 1/4 cup water
2 eggs, beaten lightly
4 green onions thinly sliced, including stems
Heat oil in large saucepan. Add pork and mushrooms. Cook on medium heat until pork is no longer pink. Add chicken broth and bring to a boil. Add green chile, salsa, lime juice and vinegar. When soup returns to a boil, gradually add corn starch mixture, stirring until soup is thickened. Remove from heat and slowly add beaten eggs, stirring slowly until eggs form strands. Garnish with green onions.
Serves 6 to 8. Enjoy!
Triple Chile Chicken
6 tablespoons Jalapeno Jelly
3 tablespoons white wine vinegar
3 tablespoons Red Chile Honey Mustard Hot
4 boned, skinned chicken breast halves rinsed and patted dry
1/2 jar Just Plain Green Chile (Hot or Mild)
5 oz. sliced jack cheese
In a 9" by 13" pan, combine Jalapeno Jelly, Red Chile Honey Mustard, and vinegar. Put into an oven pre-heated to 375º and occasionally whisk until Jalapeno Jelly is melted and sauce is blended, 5 to 10 minutes. Turn chicken in sauce in the pan, arranging pieces side by side. Bake at 375º for 15 minutes. Spoon Just Plain Green Chile evenly over each chicken piece, lay cheese on chile and chicken covering evenly; baste with sauce. Continue to bake chicken until it is no longer pink in thickest part ( cut to test), about 5 to 10 minutes more. Put chicken on plates and spoon sauce around portions, serve.
Acapulco Chicken
6 tablespoons Jalapeno Jelly
3 tablespoons white wine vinegar
3 tablespoons Red Chile Honey Mustard Hot
4 boned, skinned chicken breast halves rinsed and patted dry
1/2 jar Just Plain Green Chile (Hot or Mild)
5 oz. sliced jack cheese
In a 9" by 13" pan, combine Jalapeno Jelly, Red Chile Honey Mustard, and vinegar. Put into an oven pre-heated to 375º and occasionally whisk until Jalapeno Jelly is melted and sauce is blended, 5 to 10 minutes. Turn chicken in sauce in the pan, arranging pieces side by side. Bake at 375º for 15 minutes. Spoon Just Plain Green Chile evenly over each chicken piece, lay cheese on chile and chicken covering evenly; baste with sauce. Continue to bake chicken until it is no longer pink in thickest part ( cut to test), about 5 to 10 minutes more. Put chicken on plates and spoon sauce around portions, serve.
Acapulco Artichoke Aioli Chile Dip
Elaine Sweet — First Place, Appetizers
For Aioli:
1 egg yolk
2 teaspoons fresh lemon juice
3 cloves garlic, minced
1/4 teaspoon Honey Mustard with Dill
1/2 teaspoon sea salt
1/2 teaspoon fresh parsley, chopped
1/2 teaspoon white pepper
1/2 cup extra virgin olive oil
For Artichoke:
1/3 cup chopped green onions
2 cloves garlic, minced
1 teaspoon extra virgin olive oil
1 — 14 oz. can artichoke hearts, drained
1/2 cup grated asiago cheese
1/2 teaspoon each white pepper and sea salt
1 — 9 oz. jar Cannon's Sweet Hots, Mild or Hot
1/3 cup grated Parmesan cheese
2 teaspoons fresh basil, chopped
1/2 teaspoon Hungarian paprika
Fresh tortilla chips
For Aioli: Place all aioli ingredients in bowl of food processor and pulse enough times to emulsify ingredients. Set aside.
For Artichoke Dip: Preheat oven to 450 degrees. Heat 1 teaspoon olive oil in sautee pan and when hot, add green onions and garlic, cooking for 2 minutes, stirring intermittently. Remove from heat. Place artichokes in large bowl, breaking into bite sized pieces. Add aioli mixture, Asiago cheese, white pepper, sea salt, Sweet Hots Mild and toss. Spray a 1 quart baking dish with with nonstick spray and transfer artichoke-Sweet Hot mixture to dish. Sprinkle top with Parmesan cheese, basil and paprika. Bake for 10 minutes or until bubbly. Cool slightly and serve with fresh tortilla chips.
Serves 8.
Enjoy!
Wings A'More
1 package chicken wings (8-10 wings)
1 cup Cherry A'More gourmet hot sauce
1 shot bourbon (optional)
Combine one bottle Cherry A'more with one shot of bourbon. Marinate chicken wings for 4 hours. Remove wings from marinade and grill until done.
Option: Substitute Cherry A'More with Besito Caliente.
Balls of Fire Hush Puppies
Mary Shivers — First Place Side Dish
3/4 cup yellow cornmeal
1/4 cup flour
1 Tablespoon baking powder
1 Tablespoon oil
1 egg
1/3 cup buttermilk
2 Tablespoons Cannon Fire Salsa, medium or hot
1/4 cup Cannon's Sweet Hots Green Jalapeno
1/4 cup finely chopped onion
1 cup canned whole kernel corn, drained
6 cups oil for deep frying.
Preheat oil to 375 degrees. In a large bowl, stir together first three ingredients. In a separate bowl, stir together next five ingredients. Pour over first mixture and stir until just blended. Stir in onion and corn. Deep fry by teaspoons about 2-3 minutes or until golden brown, turning once. Drain well and serve immediately.
Serves 12, 2 per person.
Enjoy!
Chile Chocolate Peanut Cheesecake
Peter Halferty — First Place Desserts
1 cup crunchy peanut butter
2 — 8 oz. packages cream cheese, softened at room temperature
1/2 cup Cannon's Just Plain Green Chile, mild, drained
2 cups powdered sugar
1 — 12 oz. tub frozen whipped topping, thawed
1 — 9 inch prepared chocolate cookie crust, baked following package directions
1 jar hot fudge sundae sauce
In a mixing bowl, combine peanut butter, cream cheese, chile, powdered sugar and topping. Blend well. Pour mixture into the prepared crust. Smooth and level. Cover and chill at least 2 hours. (Can be placed in freezer to expedite chilling). When ready to serve, warm hot fudge sauce and drizzle over each slice.
Serves 6 — 8. Enjoy!
Summer Fish Tacos
1 - 9 oz. jar Cannon's Sweet Hots
1 to 2 lbs. grilled Yellowtail
2 corn tortillas per person or 1 10 inch flour tortilla per person
Chopped tomatoes (1/4 tomato per taco)
Chopped avocado (1/4 avocado per taco)
Chopped onion to taste (optional)
Shredded lettuce
Grated cheese
2 Tablespoons olive oil
FISH: You may use any grilled fish such as tuna, halibut or salmon. If desperate, fish sticks may also be used.
Heat olive oil in skillet on stove. Place each CORN tortilla in skillet separately for 1 to 2 minutes to soften and then drain. (Warm flour tortilla in microwave for 25 seconds just prior to making tacos)
Chop tomatoes, avocados and onions. Shred lettuce and grate cheese before warming tortillas. Break fish into bite size pieces. After draining (or warming) tortillas, fold in half. Fill with fish and desired condiments, then top with Cannon's Sweet Hots (Mild, Hot or Jalapeno to taste).
Enjoy!
John's Prize Winning Green Chile Stew
>2 lb. Pork Roast
2 lbs. Potatoes, diced
1 lb. Onion, diced
2 - 16 oz. cans diced tomatoes
1 - 16 oz. jar Just Plain Green Chile, (mild or hot)
5 Tablespoons Cumin
2 Tablespoons Coriander
Chicken Bouillon (to taste)
6 cloves Garlic
Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.
Serves 8-10.
Sweet Hot Empanaditas
Pastry 8 oz. cream cheese, softened
8 oz. butter or margarine, softened
2 cups flour
1 to 2 tablespoons of sugar (or sugar substitute)
Also need: 1 to 2 9 oz. jars of Sweet Hots (Hot, Mild, Jalapeño, or Red Hots)
Cut cream cheese and butter into flour and sugar mixture until it is the size of small peas. Mix into a ball and chill in the refrigerator at least one hour. Drain Sweet Hots, reserving liquid.
Take one-third of dough. Roll the dough out on a floured board to 1/4-inch thickness. Cut the dough in three-inch circles. Place one teaspoon of drained Sweet Hots in center of each circle. Fold dough in half, moistening edges with Sweet Hot juice.
Crimp edges together with a fork. Cut vents (half moon shape) in top of pastry with sharp knife. Brush the tops of each pastry with Sweet Hot juice and sprinkle with sugar. Bake at 375 degrees for 12 to 15 minutes, or until pastry is a light golden tan in color. Repeat with remaining dough. Serve warm or cold.
Makes approximately 4 dozen.
Shrimp Framen
1/2 lb. shrimp per person
9 oz. Red Hots
8 oz. beer
2 Tablespoons olive oil (used 1 at a time)
1 package fettuccine
1 16 oz. jar of Alfredo sauce
Peel raw shrimp and marinate overnight in beer, Red Hots, and 1 tablespoon of the oil. Remove shrimp from marinade and refrigerate until ready to use. Boil marinade 3-5 minutes. Warm Alfredo sauce on the stove. Add marinade to Alfredo sauce to taste. Cook fettuccine according to package directions using remaining 1 tablespoon of olive oil in the cooking water. Grill shrimp. Serve Alfredo sauce over fettuccine, top with grilled shrimp and enjoy.
OPTION: Boil shrimp in marinade to enhance flavor of Red Hots in shrimp.
Red Hot Tortilla Rollups
1 8 oz. pkg. cream cheese, softened
1 9 oz. jar Cannon's Red Hots
1 pkg. 8 - 10 inch flour tortillas
Soften cream cheese (microwave on high 25 - 30 seconds). Add one heaping tablespoon of Red Hots to the softened cream cheese and mix well. (May use more Red Hots to taste.)
Soften one tortilla in microwave (high 20-25 seconds). Spread with Red Hots mixture and roll up. Secure with toothpicks at 1/2-inch intervals. Chill for at least one hour. Using sharp knife, cut into sections secured with toothpicks and serve. 2 - 6 servings per person per tortilla.
Sweet Hots & Brie
Thanks to Jenny Rudniki—this is Awesome Brie!!!
1 6-8 inch round Baby Brie
1 package of Phyllo dough, thawed (may also use puff pastry)
1 9-oz. jar Sweet Hots Mild
Preheat oven to 400 degrees.
Remove 2 to 4 sheets of Phyllo dough from container, following directions for use on box. Replace remaining dough in refrigerator or freezer.
Place round of Baby Brie in center of dough sheets. Top with 1/2 jar of Sweet Hots. Wrap securely with dough, sealing edges with liquid from Sweet Hots. Bake in 400 degree oven for 20-25 minutes or until golden brown.
Remove from oven and let sit 5-10 minutes. Pour remaining Sweet Hots over top of Brie and serve with crackers.
Options:
1. Mix remaining Sweet Hots with dried cranberries, slivered almonds or pine nuts, and pour over top of baked Brie.
2. Slice a pear (Bartlett or Bosque) lengthwise. Layer pear on Sweet Hots before wrapping brie in Phyllo dough.
Bake and serve as above.
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