¾ cup Texas Brew Honey Roasted Chipotle Salsa,, Medium or Hot
3 Tbsp. butter
3 Tbsp. all-purpose flour
1½ cups chicken broth
1 cup sour cream
Salt and pepper to taste
8 large corn tortillas
8 to 12 oz. of pre-cooked chicken fajita meat, shredded or cubed
4 oz. can green chilies, drained
16 oz. Mexican cheese blend, I prefer all white blend
Black olives, sliced (optional garnish)
Green onions, chopped (optional garnish)
Cilantro, chopped (optional garnish)
Pico de gallo (optional garnish)

Pre-heat oven to 350 degrees.

Chicken/Tortillas       
Thaw pre-cooked fajita meat. Sauté in a sauce pan with 2 Tbsp. of salsa to soften. Fry tortillas 5 seconds each side, place between papers. This makes them more pliable to roll up. (optional)

Sauce
Melt butter in a medium sauce pan. Add flour and stir until bubbly. Add broth, salt and pepper taste. Stir until mixture boils and thickens, about 2 minutes. Stir in the ¾ cup of Texas Brew Honey Roasted Chipotle Salsa. Remove from heat and slowly stir in the sour cream. Mix well.

Assembly
Cover bottom of a 9×13 baking dish with 1/3 or of the sauce. Lay a tortilla on a flat surface and add about 2 Tbsp. of chicken, 1 Tbsp. sauce, 1 tsp. of green chilies and 2 Tbsp. of cheese.

Roll up and place seam side down in the baking dish on top of the sauce. Repeat with the remaining tortillas. Pour remaining sauce all over, and sprinkle with remaining cheese. Cover and bake for 30 minutes. Uncover and bake until bubbly, additional 10 minutes. Let stand for 10 minutes before serving. Garnish with the olives, cilantro, green onions and/or Pico de gallo.

Serve with Texas Brew Refried Beans and Texas Brew Fried Spanish Rice. Top each with more salsa.

½ tsp. black pepper (optional)
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients in a medium bowl. Let stand one hour for best flavor before serving.

Enchilada Recipe adapted by Brenda Craig from The Big Book of Potluck by Maryana Vollstedt

1 to 1½ lbs. Lean ground beef
½ cup Texas Brew Honey Roasted Chipotle Salsa, Medium
1 small onion, diced
1 garlic clove, pressed
2 tsp. cumin powder
2 tsp. chili powder
2 tsp. chipotle chili powder (roasted chipotle powder is best)
½ tsp. paprika (smoked paprika is best)
½ tsp. Mexican oregano
½ tsp. kosher or sea salt
1 can fire roasted diced tomatoes
2 medium baked potatoes, peeled and cubed (optional, see below)
1 large roasted poblano chile, diced (don’t remove the roasted skins)

1. Cook beef, onions, garlic, cumin, chili powders, paprika, oregano & salt in a large skillet over medium heat-high heat, stirring occasionally for 5 to 6 minutes until beef is browned and onions are translucent.
2. Stir in fire roasted tomatoes and Texas Brew Honey Roasted Chipotle Salsa.
3. Add roasted poblano peppers and diced baked potatoes. Mix well.
4. Simmer on low for approximately 30 minutes. You may add up to 1/4 cup of water if needed.

Makes approximately 1 quart depending on size of onions and potatoes.

Serve by itself or as a filling great for tamales, tacos, gorditas or empanadas; also serves as a topping great for rice or tostadas. Add other vegetables such as corn or black beans for an even heartier dish.  *Use as a filling for enchiladas following our recipe for Texas Brew Chicken Enchilada with Creamy Salsa Sauce.

Optional-Potatoes

In a large pan, cook diced potatoes in oil over medium heat. When potatoes have softened and browned, fold into beef mixture according to recipe.

Baked potatoes diced with skins add an even more unique flavor or sauté diced baked potatoes prior to adding them to the picadillo

Recipe by Brenda Craig, www.texasbrewsalsa.com

Crab Cakes
3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot
1 lb. lump crab meat or lump claw meat (Phillips Is Best)
1/3 cup mayonnaise
2 tsp. Old Bay seasoning
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh parsley
1 egg white
½ cup Panko bread crumbs (can substitute 12 saltine crackers, crushed)

1. Pick over the crab meat and remove any shell or cartilage. Drain any liquid.
2. Combine mayonnaise, salsa, Old Bay, parsley, mustard, egg white; Mix till smooth.
3. Add this mixture to the crab meat, being careful not to break up the lumps of crab meat.
4. Add Panko bread crumbs or crushed crackers to crab mixture, being careful not to break up lumps of crab meat. Let crab cake mixture rest for 10 to 15 minutes.
5. Form into small ¼ to½ inch thick sausage size patties, making sure edges are flat.
6. Pan fry in peanut oil until golden brown on both sides. Do not over crowd your pan when frying. Leave enough room to turn carefully in order to avoid breaking.

Tips:  If your crab cakes are too moist to shape into patties, add more bread crumbs or crushed crackers a little at a time until a meatloaf like consistency is achieved.

Texas Brew Salsa Remoulade

3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot
½ cup chopped red pepper
¼ cup chopped celery
¼ cup chopped green onions
¾ cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. horseradish

Puree in a food processor or blender until smooth. Chill. Serve Texas Brew Crab Cake with a dollop Texas Brew Honey Roasted Chipotle Salsa Remoulade.

Tips:  Serve Texas Brew Salsa Remoulade in the place of cocktail sauce when eating pre-cooked and peeled shrimp. To spice up just add 1 Tbsp. of Cajun seasoning. Excellent as a chip dip.

Recipes by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team www.texasbrewsalsa.com

Texas Brew Savory Cheesecake

This is an amazing appetizer which can be served cold or hot. I prefer warm which makes it either a cheeseckae or lucious warm dip. Could even be done as a casserole.

1-jar  (16 oz.) Texas Brew Honey Roasted Chipotle Salsa, Hot
2 Tbsp.  yellow cornmeal
24 ounces cream cheese, softened
2 eggs
1 tsp. cumin
1 tsp. garlic powder
1 cup chopped green onions (extra for garnish)
2 cups cooked fine chopped/cubed chicken, patted dry (can use precooked fajita meat)
1 – 4 oz. can diced green chilies
8 ounces shredded cheese, cheddar, Mexican blend, or Co-jack (extra for garnish) 
Garnish: Chopped Cilantro, chopped onions, sliced avocados, tomato slices (or chopped) and shredded cheese

1. Preheat oven to 325 degrees
2. Grease sides and bottom of a 9” spring form pan. Sprinkle cornmeal over bottom and sides of pan.
3. Beat together cream cheese, eggs, garlic powder, and cumin until smooth.
4. Stir in chilies, green onions, and chicken.
5. Pour ½ of the batter into the pan.
6. Spoon ½ of the salsa over batter and cover with ½ of the  shredded cheese
7. Add remaining batter and top with remaining cheese.
8.  Bake 55 to 60 Minutes or until edges are set. Cool completely in pan on a wire rack. Remove side of spring form pan
9. Top with remaining Salsa, sprinkle with shredded cheese, cilantro, green onions, avocado slices and tomato slices. Sour cream and sliced olives are great additions as well. 

Suggestion: Slice and sauté chicken breast in a tablespoon or two of salsa. Pat dry and cube. If using grilled chicken or precooked fajita meat,  sauté in salsa to soften, pat dry, cube and add to recipe

Recipes by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team www.texasbrewsalsa.com

For the Salad:

Romaine lettuce
Tortilla chips or strips
Fresh Parmesan cheese shavings

For the Dressing:

1/2 cup Texas Brew Salsa
1/2  cup mayonnaise
1/4  cup fresh lime juice
1 Tbsp.. Dijon mustard
1 tsp. anchovy paste
1/2   cup cilantro leaves
1/4 cup parmesan cheese, grated or shredded

Blend all ingredients for the dressing in a blender or food processor until smooth. Let stand in refrigerator at least 30 minutes to thicken.  Toss with Romaine lettuce and tortilla strips or chips and serve topped with shaved parmesan.

Recipes by Courtney Pawloski of Practical Pantry Cooking & Texas Brew Salsa brenda @ www.texasbrewproducts.com 210-663-5067

For the Salad:

Fresh baby spinach, washed and dried
Hard boiled eggs, sliced
Pineapple (you may roast the pineapple if you wish)

For the Dressing:

1/2 cup Texas Brew Salsa
Bacon (4 Slices)
3/4 cup balsamic vinegar
1/4 cup extra virgin olive oil or add enough olive oil to bacon grease to make 1/4 cup

Slice bacon into small pieces, sauté in pan.  Add enough olive oil to bacon grease to make 1/4  cup.  Add balsamic vinegar. Mix until bubbly. Add salsa.  Heat through.

Arrange spinach, pineapple, and egg slices on plates or a platter. Pour over salad and serve immediately.

Recipes by Courtney Pawloski of Practical Pantry Cooking & Texas Brew Salsa
brenda@texasbrewsalsa.com  210-663-5067

For the salad create a mixture of:

Assortment of chilled blanched or steamed veggies such as:
Asparagus, green beans, zucchini, yellow squash, baby potatoes

Assortment of chilled fresh cut veggies such as:
Cucumbers, tomatoes, jimica, mushrooms, avocado, fennel

Assortment of chilled fruit such as:
Halved strawberries, sliced mangos, whole black berries, raspberries, grapes

Quartered apples, peaches, pears, plums, segmented oranges, tangerines, grapefruit

Assortment of chilled meat/protein such as:
Sliced chicken breast, pork loin, ham, roast beef, salmon, lump crab meat, shrimp, or quartered hard boiled eggs

Arranged on a bed of lettuce or spinach

For the Dressing:

½ cup Texas Brew Honey Roasted Chipotle Salsa Hot, Medium or Mild
½ cup mayonnaise
1 tbl fresh lime juice
1 extra large or 2 small avocados, removed from shell
¼ cup olive oil

Put the dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for at least 30 minutes before serving. Arrange your choice of the veggies, fruit, and/or meat on a bed of lettuce. Pour dressing over arrangement and serve immediately.

Recipes by Courtney Pawloski of Practical Pantry Cooking & Texas Brew Salsa
brenda@texasbrewsalsa.com  210-663-5067

Crab & Shrimp Stuffed Poblano Peppers 

4 to 6 medium roasted poblano peppers

What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent. Poblano peppers with curved stems have been purported to be hotter as they have been on the vine longer. The straighter the stem, the milder the pepper. You be the judge.

Using Less Poblanos: You can use less peppers (3 to 4) if you want a lot of stuffing in each. I prefer to use more peppers in order to get more poblano pepper taste.

Before Roasting Peppers: slice a T shaped slit in the poblano big enough to reach in and carefully pull or cut seeds out and big enough to stuff after roasting.

Note: If you have trouble with using the above method to slice and stuff peppers, you may also cut the top off in order to stuff the peppers.

Roast the peppers by rubbing lightly with olive oil and broiling them in the oven or on the grill, turning as the peppers become charred. If you don’t want peppers charred, blanch in boiling water for 15 to 20 seconds until pliable enough to stuff. If you prefer to remove the skin you may place in a Ziploc bag and seal.  After 5 minutes skins should peel away easily. Make sure peppers have cooled enough before trying to stuff. Charred Skin makes for more flavors.

Stuffing 

¼ cup Texas Brew Honey Roasted Chipotle Salsa, Mild
8 oz. claw crabmeat
8 oz. chopped cooked shrimp
3 pieces of thin sliced bacon (optional)
½ cup sour cream
½ cup cream cheese
¼ cup seasoned bread crumbs
¼ cup chopped roasted red peppers
Parmesan cheese, fresh grated

1. Preheat oven to 375°.
2. Coat baking pan with cooking spray. I use olive oil spray.
3. Combine crabmeat, shrimp, cream cheese, sour cream, bread crumbs, red pepper and Texas Brew Honey Roasted Chipotle Salsa. Using your hands, slowly blend all ingredients together like you would a meatloaf.
4. Carefully spoon stuffing mixture into peppers in equal amounts. You can use less peppers if you want a lot of stuffing in each. More peppers, less stuffing equals more pepper taste.
5. Wrap each pepper with one strip of thin sliced bacon. (Optional, may use toothpicks to close the slit in the pepper.) I fry the bacon until light brown but still soft and then secure the peppers with the bacon and a toothpick. Sometimes just baking the bacon with the peppers does not allow enough time for the bacon to brown and it looks white and pasty.
6. Top with fresh grated Parmesan cheese.
7. Bake covered at 375° for 20 minutes.
8. Uncover and bake for an additional 15 minutes.

Serve with Texas Brew Fried Spanish Rice, Mexican Charro Beans, Borracho Beans or refried beans and corn or flour tortillas. Garnish with more Texas Brew Honey Roasted Chipotle Salsa, fresh Pico de Gallo, cilantro or Texas Brew Hot Cream Sauce.

Suggestions: After removing from the oven you may lightly cover with your favorite cheese and melt.

Stuffed Mushrooms:  Just add a few cut up mushroom stems sautéed in butter and a little Parmesan cheese to the stuffing mix. Brush mushroom caps with melted butter. Stuff and bake at 350° in a pan greased with  a healthy portion melted butter and minced garlic for about 15 to 20 minutes or until mushroom caps are tender. Remove when mushroom caps are tender and drizzle with Texas Brew Hot Cream Sauce for a divine appetizer.

Note: If you are only going to use this crab/shrimp stuffing for mushrooms, you should cut the recipe in half or more. It really makes a lot!

Recipe by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team, www.texasbrewsalsa.com

Texas Brew Cheesy Meatloaf & Cream Sauce

1 cup Texas Brew Honey Roasted Chipotle Salsa, Mild
1½ lbs. ground beef (leaner is better)
½ cup onion, finely chopped
1 large egg, beaten
1 cup quick oats or dry bread crumbs (I use oats)
4 havarti cheese slices (cheese of your choice such as pepper jack, Monterey jack, co-jack)
6 to 8 half slices of fried and blotted bacon (excellent way to portion slices, optional)
Texas Brew Cream Sauce (optional)

1. Pre heat oven to 350⁰. Combine all ingredients except bacon in a large bowl and mix well.
2. Place mixture in an ungreased loaf pan or shape into a loaf in an ungreased baking pan.
3. Bake uncovered for 1 hour or until no pink remains at the center of the meatloaf. If using a meat thermometer, the internal temp of the meatloaf should be 160⁰ for optimum safety.
4.  Remove from pan and put on oven-proof plate. Layer overlapping cheese slices on top of meatloaf. Place back in warm oven until cheese melts.
5. Remove from oven and drizzle liberally with Texas Brew Cream Sauce.  Lay bacon slices (or crumble bacon and sprinkle) on top of melted cheese and serve with mashed potatoes or rice of your choice, grilled asparagus or frozen green beans seasoned with a no salt seasoning and stir fried in olive oil. Fresh sliced tomatoes make a fine accompaniment.

Suggestions:

Hamburgers – Reduce oats or bread crumbs to ½ cup. Shape mixture into hamburgers. Grill until done. Drizzle with the Texas Brew Cream Sauce. Add your favorite cheese and melt. Serve on a grilled bun with your favorite condiments. Add sautéed onions, mushrooms, or bacon for a bit of extra oomph!

Meatballs – Reduce oats or bread crumbs to ½ cup.  Shape into meatballs and brown in a flat skillet. Add half salsa and water to cover. Cook till done. Transfer meatballs to a Crockpot. Add cheddar nacho sauce or a good aged cheddar cheese spread to taste to the remaining liquid. Simmer on low till cheese is melted while stirring gently. When cheese has melted add to meatballs. Simmer approximately 30 minutes or until gravy is at desired thickness. You may add more water or Texas Brew Honey Roasted Chipotle Salsa when gravy needs to be thinned.

 Pour over already prepared grilled shrimp, Texas Brew Shrimp Tostadas, Texas Brew Cheesy Meatloaf crab cakes, chicken, enchiladas or drizzle over grilled poblano peppers, asparagus, roasted tomatoes, stuffed mushrooms or any vegetable of your choice. You can also use as topping for nachos or as a sauce on hot roast beef, turkey sandwiches or shrimp tostadas. I have refrigerated this sauce and used it the next day with great success. Have fun. Your imagination is your only limit.

Recipe by Brenda Craig, www.texasbrewproducts.com
brenda@texasbrewproducts.com

Trim fat from the roast and pat dry. Season with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast, turning it a few times, until it is nicely browned, 10-12 minutes. Transfer the meat to a platter.

Reduce the heat to medium. Add diced carrots, celery, and onions. Stir occasionally until golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add garlic, and parsley. Stir until lightly colored and fragrant, 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it.

Raise the heat to high, adding the remaining wine, the bay leaf, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour or place everything in a crock pot and cook for 8 hours)

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.

Cut the meat into thick slices and place on warm serving dishes. Spoon the sauce over the meat. Serve hot with rice, mashed
potatoes, or polenta. Sure to please.

Recipe by Rolando LaRosa, Texas Brew Products