Burning Asphalt Sauces Signature Logo

"We used your Sweet & Hot Garlic sauce as a dip for our coconut shrimp. FABULOUS! We are really enjoying the sauces."

Rick -  Golden, CO

Winning Taste!
Burning Asphalt Recipes

             
RECIPES

 

  TASTY RECIPIES  
 

 

 
     
     
  APPETIZERS & SIDES

 

 
     
 

Burning Asphalt Jalapeno Guacamole

  • 3 ripe avocados
  • 1 teaspoon lime juice

  • 1 large tomato, chopped

  • 4 large onion, chopped

  • 4 garlic cloves, minced

  • 3 tablespoons Burning Asphalt Jalapeno Hot Sauce

  • 1/4 cup chopped cilantro leaves

  • 1/8 teaspoon ground cumin

DIRECTIONS:
Mash avocados thoroughly with a fork. Add lime juice and mix well.  Add remaining ingredients, mix well, cover and chill.

Serve as an appetizer with tortilla chips or use as an ingredient in or a garnish for main dishes.

 

 

 
 

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Burning Asphalt Habanero Black Bean and Corn Relish

DIRECTIONS:
Heat oil in medium saucepan. Add corn and purple onion. Sauté until corn is cooked (about 3 minutes). Add green onions, basil, red bell pepper and garlic, sauté one minute. Add black beans, lime juice, tequila, and stir. Add tomatoes, cilantro and Burning Asphalt Habanero Hot Sauce, sauté 1 minute. Serve over cooked pasta, rice, chicken or fish.

 

 
 

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Burning Asphalt Habanero Mexicali Taco Dip

DIRECTIONS:
Bottom layer: Spread refried beans in a casserole dish or large rectangular serving dish.
Second layer: Mix cream cheese and sour cream together and spread over beans.
Third layer: Combine avocado, lime juice, tomato and green chilies and Burning Asphalt Habanero Hot Sauce.
Fourth layer: Sprinkle green pepper and red pepper and put Salsa on top.
Top layer: Monterrey Jack cheese and Cheddar cheese and garnish with green onion and black olives.
Refrigerate for at least one hour and serve cold with tortilla chips.
Yield: 8 servings
   
 
 

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Burning Asphalt Habanero Hash-Browned Potatoes

The great thing about using any kind of Burning Asphalt Hot Sauce is that it is quick and easy and adds a new dimension to popular dishes such as scrambled eggs or canned soups. Here, it transforms ordinary hash-browns into a great dish!

DIRECTIONS:
Wash the potatoes and dry them, but do not peel them yet. Microwave the potatoes on high until you are just able to pierce them with a fork. Allow the potatoes to cool, then peel them. Cut the potatoes into 1/2-inch cubes. Chop the onion.

Toss the potato cubes and chopped onion with the Burning Asphalt Habanero Hot Sauce and the black pepper. Add the olive oil to a frying pan and fry the potatoes until they are browned and easily pierced with a fork.

Yield: 4 servings

 
 
 

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Burning Asphalt Jalapeno Tex-Mex Slaw

This is a great change from the usual mayonnaise based slaw.

DIRECTIONS:
Mix the cabbage, onions, pepper, and 1 cup of sugar in a large bowl and set aside. Place the remaining ingredients in a saucepan and bring them to a boil. Remove the pan from the heat and pour the mixture over the cabbage mixture. Toss to blend the flavors. Chill. Refrigerate in airtight container. The slaw may be kept for several weeks and improves with age.

Yield: 10 servings

 
 
 

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Burning Asphalt Buffalo Wings

(From Buffalo, N.Y. - The Home Of The Chicken Wing!)

DIRECTIONS:
Season chicken wings with garlic powder, black pepper, and seasoned salt. Bake (20 minutes at 400 F, turn chicken after 10 min.) or fry seasoned wings until crispy brown. Mix two tablespoons of Worcestershire sauce and butter or margarine with Burning Asphalt Habanero Hot Sauce and Burning Asphalt Wing Sauce in a saucepan on low heat. While simmering, add garlic to taste. Briefly soak wings in sauce and serve on a platter with celery sticks and bleu cheese dressing for dipping.

Yield: 6 to 8 servings as an appetizer

 
 
 

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Garlic Bread Burning Asphalt Style!

Not your typical garlic bread!

DIRECTIONS:
Combine the butter and Burning Asphalt Garlic Hot Sauce in a small bowl. Spread liberally over cut sides of French bread. Sprinkle with parsley. Place bread cut side up on a baking sheet. Bake at 350 degrees for approximately 10 minutes. Then broil 4 – 6 inches from the flame for 2 minutes or until golden browned. Cut in 2 inch slices and serve warm.

 

 
 

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Burning Asphalt Garlic Mashed Potatoes

Sweet & Hot Style!

DIRECTIONS:
Peel and quarter washed potatoes. Cook potatoes in salted boiling water until done. Drain potatoes well and return to pot. Using a masher, mash the potatoes slightly and set aside. In a saucepan heat 1 tablespoon of butter, half of the whipping cream, and Burning Asphalt Sweet & Hot Garlic Sauce. Simmer for 1 minute. Add the contents from the saucepan to the potatoes and stir well.

Turn stove down to low heat and stir in the remainder of the cream and add the cream cheese. Top with chives, salt, and pepper.

Serves: 4 - 6

 

 
 

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Asparagus with Honey-Garlic Sauce

Burning Asphalt Style!

DIRECTIONS:
Add asparagus to boiling salted water. Cook covered 2 minutes or until barely tender, drain.  Combine mustard, ale, honey, Burning Asphalt Garlic Hot Sauce, thyme, and salt and mix well. Heat until slightly warm and pour over asparagus.
 

 

 
 

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Quesadillas with Fresh Burning Asphalt Salsa

DIRECTIONS:
Place tortilla on a hot griddle or in a fry pan. Sprinkle with grated cheese, sprinkle with olives and chilies (if desired). Fold tortilla in half. Heat until tortilla begins to brown and cheese is melting. Turn tortilla over and continue until cheese is melted. Cut quesadilla into wedges and serve with Burning Asphalt Salsa (Hot, Med., or Mild to taste).
 

 

 
 

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Sweet Potato Bean Cakes

DIRECTIONS:
In a large bowl, combine the sweet potatoes, ginger, egg, parsley, flour, red pepper, scallions, allspice, salt, brown sugar, and beans. Mix well. Be careful that the beans don’t become mashed. Refrigerate at least one hour, or until the mixture is firm enough to form into balls. Roll the mixture into golf-ball sized balls. Roll each ball in the breadcrumbs. Then press the balls into 10 cakes.

In a medium-sized frying pan, heat 2 tablespoons of the oil over medium heat. Add 5 of the cakes and fry both sides until golden brown. This takes approximately 8 to 10 minutes. Remove the cakes. Add the remaining 1 tablespoon of oil and fry the remaining cakes. Serve with Burning Asphalt Salsa (Hot, Med., or Mild to taste).
 

 

 
 

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Burning Asphalt Honey Smoked Chicken Dip

DIRECTIONS:
Heat chicken and 8 oz. Burning Asphalt Honey Smoked Bar-B-Que Sauce in a skillet over medium heat. Heat thoroughly. Stir in cream cheese. Cook and stir until well blended and warm.

Mix in half of the shredded Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low to medium heat until hot and bubbly. Serve with celery sticks and crackers.
 

 

 
 

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Burning Asphalt Apple Barbecued Potato Pancake

DIRECTIONS:
Combine all the ingredients except for the Burning Asphalt Apple Bar-B-Que Sauce. Form into pancake size patties. Fry on both sides until slightly cooked.

Spread the Burning Asphalt Apple Bar-B-Que Sauce (more or less to taste) on each side and cook until golden brown.

 

 

 
 

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Baked Potato Skins Burning Asphalt Style!

DIRECTIONS:
Cut large potatoes in half lengthwise. Leave potato skins on. Scoop out potatoes. Be sure to be careful scooping so that you do not break through the skin. Brush inside of skin with melted butter and Burning Asphalt Apple Bar-B-Que Sauce.

Add crumbled bacon and minced onion. Top with Cheddar cheese. Bake approximately 15 minutes at 450 degrees or until crispy. This is a tasty variance on the typical baked potato skin.

 

 

 
 

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  SOUP & SAUCE    
     
 

Burning Asphalt Habanero Black Bean Soup

DIRECTIONS:
Over high heat put oil in a heavy stockpot and brown ham for 2 minutes. Reduce heat to a low simmer and add garlic, onion, green pepper until onions turn clear. Place the beans in the stockpot and add the stock and water. Add salt, black pepper, cilantro and Burning Asphalt Habanero Hot Sauce.

Stick the orange wedge with the cloves and add to the beans. Bring to a boil over moderate heat, then lower the heat to simmer and stir periodically, keeping pot covered. Cook the beans for about 1 to 1-1/2 hours or until they are soft. Uncover and stir over low heat until the beans appear to thicken. Remove the orange with the cloves in it and allow to cool.

Using a hand blender, mash beans into thick paste. Strain beans using a wooden spoon to push mixture through strainer into a bowl discarding bean hulls. Put beans back in pot and add some stock or water until a soup consistency is achieved. Serve in a bowl garnished with chopped green onion, shredded Monterrey Jack cheese, sour cream and tortilla chips.

Yield: 8 servings

 

 

 
 

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Burning Asphalt Carrot-Garlic Soup

  • 1 small onion finely chopped

  • 3 C. carrots peeled and coarsely chopped

  • 4-6 T. butter

  • ¼ C. Burning Asphalt Garlic Hot Sauce

  • 3 C. chicken stock

  • 1 1/2 C. heavy cream or milk

  • 2 t. curry powder

  • salt and pepper to taste

Melt butter in large saucepan. Sauté onions 5 minutes until transparent, then add the carrots and Burning Asphalt Garlic Hot Sauce. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender. Return the soup to the pan and whisk in milk or cream. Add seasonings to taste.

Garnish with chopped parsley.

Yield: 6 servings

 

 

 
 

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Burning Asphalt Spicy Cheesy Tomato Soup

  • 1 jar of Burning Asphalt Homestyle Tomato Soup (Heat Level 0)

  • ¼ C. Burning Asphalt Buffalo Wing Sauce

  • 2 C. sliced celery

  • 1 C. chopped onion

  • 1 C. cold water

  • 1/2 t. baking soda

Simmer Burning Asphalt Homestyle Tomato Soup, Burning Asphalt Buffalo Wing Sauce, and celery and onion until vegetables are tender. Combine cold water and baking soda; add to tomato mixture. It will bubble and foam as you stir it in. This neutralizes the tomato acid, so it doesn't curdle the milk.

  • 1/4 C. butter

  • 1/3 C. flour

  • 5 1/2 C. milk

  • 1 t. salt

  • 1/3 t. pepper

  • 2/3 t. dried dill weed

  • 2 C. shredded sharp cheddar cheese

In a saucepan, melt butter. Stir in flour and cook. Gradually add milk and cook, stirring often, until milk comes to a boil and thickens. Stir the cream sauce into hot tomato mixture. Season with salt, pepper, and dill weed. Add cheese and stir until it is melted on low heat.

Yield: 12 cups

 

 

 
 

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Tortilla Soup Burning Asphalt Style

  • 8 cups vegetable broth
  • 1 15 oz. can small white northern beans
  • 1 cup frozen corn
  • 2 stalks celery
  • 8 baby carrots, diced
  • 5 oz. Burning Asphalt Garlic Hot Sauce
  • 3 or 4 green onions, chopped
  • corn tortilla chips
  • soy cheese, optional

In a pot, sauté celery and green onions in olive oil. Then add 5 oz. Burning Asphalt Garlic Hot Sauce and carrots. Add broth and all other ingredients except chips and cheese. Add salt and pepper to taste. Serve in bowls with crushed chips and grated soy cheese on top. Cook on medium heat for 30 to 45 minutes.

Serves: 6

 

 

 
 

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Garlic Tomato Sauce Burning Asphalt Style

  • 1 Large Onion finely chopped
  • 3 oz. Burning Asphalt Garlic Hot Sauce (more or less to taste)
  • 8 oz. dry white wine
  • 14 oz. can chopped tomatoes
  • 1 Tbsp tomato puree (paste)
  • 1 Tbsp dried mixed herbs (your choice)
  • 1 tsp lemon juice
  • Salt & pepper

Heat a tablespoon of oil in a pan and cook the onion for a few minutes until softened. Add the 3 oz. Burning Asphalt Garlic Hot Sauce (more or less to taste) and cook for approximately one more minute. Pour in the wine, turn up the heat and reduce the volume by about half. Turn down the heat, add the other ingredients and stir well. Use salt and pepper according to taste.

Turn the heat down to absolute minimum and cook the sauce gently for about 15 minutes, stirring occasionally. The tomato garlic sauce should now be the right consistency to serve with pasta. Besides being a great sauce, you can use this for a dip as well. Just cook a bit longer until the consistency is thicker. Serve this wonderful garlic tomato sauce warm immediately with pasta. If you wish, allow to cool then store in the refrigerator to use as a ketchup or a garlic-tomato dip.

 

 

 
 

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Burning Asphalt Chicken Chili Soup

  • 4-6 skinless chicken breasts (to equal 4 Cups) cooked and diced
  • 2 medium onions chopped
  • 2 teaspoons salt
  • 1 Tablespoon Olive oil
  • 4 garlic cloves chopped or crushed
  • 16 oz. Burning Asphalt Salsa (Hot, Med., or Mild to taste)
  • 1 1/2 teaspoon dried oregano (crumbled)
  • 3 (16 oz) cans white beans undrained
  • 4 Cups chicken stock
  • 3 Cups Monterey Jack
  • Sour cream for garnish (optional) er

In a large pot, place oil with onions and garlic and cook until tender (about 5 min). Stir in 16 oz. Burning Asphalt Salsa (Hot, Med., or Mild to taste), oregano, and undrained beans. Measure out 4 Cups of chicken stock and add to pot. Simmer for 10-15 minutes.

Add chicken and cheese to pot. Stir while simmering until cheese melts. Ladle into bowls and top with dollop of sour cream.

Servings: 8

 

 

 
 

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  HERE'S THE BEEF

 

 
     
 

Burning Asphalt Chili Pie

  • 1 Tablespoon butter

  • 1/4 Cup chopped onion

  • 1 lg. clove garlic, minced

  • 6 oz. chorizo

  • 1 teaspoon chili

  • 1 tablespoon Burning Asphalt Habanero Hot Sauce

  • 1/2 teaspoon dried oregano leaves

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 lb. lean ground beef

  • 8 oz. Burning Asphalt Original Marinara Pasta Sauce

  • 1 1/2 Cup shredded Cheddar cheese

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

 

 

 
 

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Burning Asphalt Meatloaf

  • 2 lbs. ground beef

  • small onion finely chopped
  • 1/2 green pepper finely chopped

  • 2 cloves garlic minced (optional)

  • 1 C. fresh bread crumbs

  • 2 eggs lightly beaten

  • 3/4 C. Burning Asphalt Sweet Pepper Habanero Steak Sauce

  • 1/4 C. milk

Mix all ingredients in a bowl. Blend the mixture by hand for about 4-5 minutes.

Gently mound the mixture into an 8 x 8 inch greased baking dish. Spread a thin layer of Burning Asphalt Sweet Pepper Steak Sauce on top of the meatloaf. Place in 350°F. for 1 hour 10 minutes. Let set 5 minutes before slicing.

Yield: 6 servings

 

 

 
 

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Burning Asphalt Creole Meat Loaf

  • 1 1/2 lbs. lean ground beef

  • 1/2 C. cooked rice

  • 1/2 C. chopped onion

  • 1/2 C. chopped green pepper

  • 1 T. Burning Asphalt Habanero Hot Sauce (or more to taste)

  • 1 t. salt

  • 1/2 t. thyme

  • 1 egg

  • 16 oz. Burning Asphalt Roasted Red Pepper Pasta Sauce

  • 2 T. finely chopped fresh parsley

Mix ground beef, rice, onion, green pepper, Burning Asphalt Habanero Hot Sauce, salt, thyme, egg and 8 oz. of Burning Asphalt Roasted Red Pepper Pasta Sauce. Shape into loaf in shallow baking dish.

Bake at 350° Fahrenheit for one hour; pour off fat. Meanwhile, cook remaining Burning Asphalt Roasted Red Pepper Pasta Sauce and parsley. Pour over meat loaf; bake 10 minutes more.

Yield: 6 servings

 

 

 
 

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Burning Asphalt Garlic Habanero Glazed Oven Ribs

  • 4 lbs. Lean pork spareribs

  • Water

  • Salt and pepper

  • 1/2 cup Burning Asphalt Garlic Habanero Hot Sauce

  • 1/4 cup Lemon juice

  • 2 tsp Grated lemon peel

  • 2 tsp Grated ginger

  • 1 Clove garlic minced

  • 1 tsp Rosemary crushed

  • 1/2 tsp Ground sage

Preheat oven to 450ºF. Completely cover spareribs with water in a large pot or deep skillet. Bring to a boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid.

Season both sides of spareribs with salt and pepper. Place spareribs on a rack in roasting pan. Cover loosely with foil. Bake 15 minutes.

Combine remaining ingredients; mix well. Reduce oven temperature to 350 F. Brush spareribs with the mixture. Bake until fully cooked, (approximately 1 additional hour), brushing with mixture every 15 minutes.

Yield: 4 to 6 servings

 

 

 
 

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Burning Asphalt Zesty Beef Stroganoff

  • 2 lbs. boneless beef, cut mix into 2 x 1/4 x 1/4 inch strips

  • 2 C. beef broth

  • 1/2 lb. mushrooms, cleaned and sliced

  • 1/2 C. flour

  • 1 t. salt

  • 3 T. butter

  • 1 C. sour cream

  • 3 T. tomato paste

  • 1/8 t. pepper

  • 1 t. Worcestershire sauce

  • 2 T. Burning Asphalt Buffalo Ranch Wing Sauce

  • 1/3 C. butter

  • chopped parsley

  • 1/2 C. onion, finely chopped

Wipe beef strips with clean dry cloth. Coat the meat evenly by dropping a few strips of beef at a time into a plastic bag containing flour, salt, monosodium glutamate and pepper. Heat 1/3 cup butter in skillet. Brown strips and onion in butter. Slowly add broth. Cover tightly and simmer 20-25 minutes.

Cook mushrooms in 3 tablespoons butter until tender. Blend sour cream, tomato paste, Worcestershire sauce, and Burning Asphalt Buffalo Ranch Wing Sauce. Remove tender strips from heat. Add mushrooms to meat. Add small amounts of sour cream mixture into meat, stirring well after each addition. Return to heat until mixture is heated through. Serve over noodles. Garnish with parsley.

Yield: 4 servings

 

 

 
 

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Burning Asphalt Bacon Grilled Cheese Sandwich

  • 2 Slices of Fresh Bread (your choice)

  • 1-4 strips of cooked bacon

  • Extra Sharp Cheddar Cheese

  • Burning Asphalt Sweet Pepper Habanero Steak Sauce

Butter one side of each slice of bread. Place Extra Sharp Cheddar Cheese on the un-buttered side of one slice of bread. Pour Burning Asphalt Sweet Pepper Habanero Steak Sauce (more or less to taste) over the cheese. Lay several strips of cooked bacon on top. Place the other slice of bread on top. Grill until cooked to desired browning.


Yield: 1 serving

 

 

 
 

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Burning Asphalt Steak Sandwich

  • 3 Med. Onions

  • Butter

  • Sandwich Steaks

  • 1 c. water

  • 1 can tomato sauce

  • 1/4 cup Burning Asphalt Homestyle Steak Sauce

  • 1 tbsp. oregano

  • 1 tsp. garlic powder

  • 1 tsp. salt

  • Pepper to taste

Cook onions in butter until browned and remove from pan. Brown the sandwich steaks. Add butter or oil if necessary. Remove steaks from pan. Add one cup of water to the pan and make a brownish broth. Add in tomato sauce, Burning Asphalt Homestyle Steak Sauce, oregano, garlic powder, salt & pepper.

Cook over low heat for 5 minutes. Add steaks and onions. Cook approximately ½ hour until sauce is thick. Serve and enjoy on bread or just as is!
 

 

 
 

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Cubed Steak ala Burning Asphalt

  • 4 Cube Steaks

  • 1 Bottle of Burning Asphalt Sweet Pepper Habanero Steak Sauce

  • 1 Medium Onion

  • 1 Green & Red Pepper

Brown Cube Steak in frying pan. Set aside after cooked thoroughly. Put Cube Steak, Burning Asphalt Sweet Pepper Habanero Steak Sauce, sliced onion and sliced peppers in a Dutch Oven. Bring to boil, turn heat down, simmer for 45 minutes to 1 hour.
Serve over noodles.

Serves: 4
 

 

 
 

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Venison Garlic Chili

  • 4 tablespoons unsalted butter
  • 1 red onion, chopped
  • 4 tablespoons dark brown sugar
  • 3 cups red wine
  • 4 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 5 oz. Burning Asphalt Garlic Hot Sauce
  • 2 tablespoons chopped fresh cilantro
  • salt to taste (For added heat use  Burning Asphalt Mojave Hot Salt
  • 4 tablespoons canola oil
  • 10 slices cooked bacon, diced
  • 2 pounds venison stew meat, trimmed and finely diced
  • 2 cups black beans, cooked and drained

Melt butter in a large pot over medium heat. Stir in the onion and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, red wine vinegar, tomato paste, chicken stock, cumin, Burning Asphalt Garlic Hot Sauce, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.

Heat the oil in a large skillet over medium-high heat. Fry bacon for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the venison with salt to taste. Saute the venison for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.

Mix everything together thoroughly and let simmer for about 20 more minutes.

Enjoy!


 

 
 

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Burning Asphalt Garlic Prime Rib

  • 1 (4 to 5-pound) rolled beef prime rib roast
  • 5 oz. Burning Asphalt Garlic Hot Sauce
  • 4 medium carrots, cut into 1-inch pieces
  • 2 medium onions, each cut into 8 wedges
  • 1/2 cup chopped fresh parsley
  • 2 bay leaves
  • 1 cup water
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt

Pre-Heat oven to 450°. Place roast in 13x9-inch baking pan. Cut 15 slits with tip of sharp knife through fat and into meat just large enough to evenly pour the 5 oz. of Burning Asphalt Garlic Hot Sauce into each slit. Place carrots, onions, parsley, and bay leaves around roast in pan. Pour water over vegetables.
 
Stir together thyme, pepper and salt in small bowl; sprinkle mixture over roast. Bake 30 minutes to brown outside of roast. Reduce oven temperature to 325°. Bake for approximately 1 hour 15 minutes or until meat thermometer reaches 130°F.
Let stand 10 minutes or until meat thermometer reaches 140°F.

Serves: 10

 

 

 
 

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Burning Asphalt Garlic Beef Steak

  • 2 Beef Steaks (your choice of cut) filets
  • 5 oz. Burning Asphalt Garlic Hot Sauce
  • 1 scallion
  • ½ Tbls. cooking wine
  • ½ Tbls. Cornstarch
  • 1 tsp. salt
  • 1 Tbls. rice wine
  • 1 tsp soy sauce
  • 1 tsp sugar
  • ½ Tbls. Cornstarch mixed with 2 Tbls. Water

Cut each beef fillet into 3 equal portions. Prepare marinade with 5 oz. Burning Asphalt Garlic Hot Sauce, ½ Tbls. cooking wine, ½ Tbls. cornstarch, and 1 tsp. salt. Marinate beef steak for at least 20 minutes. Mince scallion finely. Heat oil in wok.

Fry beef steaks until about half cooked. Remove from heat and set aside. Stir fry scallions. Place beef steaks back into wok. Add 1 Tbls. rice wine, 1 tsp. soy sauce, 1 tsp. sugar, and ½ Tbls. cornstarch mixed with water. Sauté beef steaks over high heat until done.

 

 

 
 

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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!.

 

 

 
 

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Mesquite Salsa Burgers

Burning Asphalt Style!

  • 1 pound ground beef
  • 4 teaspoons Burning Asphalt Mesquite Bar-B-Que Sauce
  • 4 tablespoons Burning Asphalt Salsa (Hot, Med., or Mild to taste)
  • 4 slices Cheddar cheese
  • 4 slices Monterey Jack cheese

Preheat an outdoor grill on high heat. Form the ground beef into 4 individual patties. Grill patties over high heat for 2 to 4 minutes. Turn patties. Top the cooked side of each patty with Burning Asphalt Mesquite Bar-B-Que Sauce, a teaspoon of Burning Asphalt Salsa, a slice of Cheddar cheese and a slice of Monterey Jack cheese. Grill until done to your likeness.

Serves: 3-4

 

 

 
 

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Burning Asphalt Apple Bar-B-Que Burger

  • 1 pound ground beef
  • 4 oz. Burning Asphalt Apple Bar-B-Que Sauce
  • 1 large Vidalia Onion sliced
  • 4 slices Cheddar cheese
  • 4 slices Monterey Jack cheese

Preheat an outdoor grill on high heat. Form the ground beef into 4 individual patties. Grill patties over high heat for 2 to 4 minutes. Turn patties. While grilling patties, take the sliced onion and spread Burning Asphalt Apple Bar-B-Que Sauce on the onion. Grill each side of the onion to your likeness.

Once the patties and onions are done, place the patty on a fresh bun and top with onion, a slice of Cheddar cheese and a slice of Monterey Jack cheese.

This is a “Killer Tasting” burger!

Serves: 3-4

 

 

 
 

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Burning Asphalt Stuffed Cabbage

  • 1 - 28 oz. can tomatoes
  • 4 oz. tomato paste
  • 6 oz. Burning Asphalt Apple Bar-B-Que Sauce
  • 1 green pepper, diced
  • 1/4 tsp. allspice
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. ground beef
  • 1 onion chopped coarsely
  • 1/2 c. water

For the sauce, combine tomatoes, paste, Burning Asphalt Apple Bar-B-Que Sauce, green pepper, and seasonings. Bring sauce to a boil and simmer for 20 minutes. Cut stem end from cabbage and remove core. Reserve 2 large leaves for each cabbage. Scoop out cabbage and leave a shell 1 inch thick. Chop up cabbage that is removed.

In a 5-quart crock pot, brown ground beef and onion. Add 2-3 cups chopped cabbage and cook about 10 minutes. Remove from heat. Add approximately 1 cup of sauce. Fill cabbage with meat mixture. Use the reserved leaves to cover the opening. Tie a string around cabbage to hold leaves in place. Add 1/2 cup water to pot and scrape any meat from bottom.

Place cabbage with the opening side down in crock pot. Add the remaining sauce and chopped cabbage. Cover and simmer 2-3 hours until cabbage is tender. This dish is wonderful served with rice.

 

 

 
 

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  CHICKEN & PORK

 

 
     
 

Burning Asphalt Crock Pot Garlic Roasted Chicken

  • 5 lbs. Roasting Chicken

  • salt (to taste)

  • pepper (to taste)

  • paprika (to taste)

  • 5 garlic cloves, mashed

  • 4 tablespoons Burning Asphalt Garlic Habanero Hot Sauce

  • 1/4 lb. sweet butter

  • 1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika.

Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the chicken in the crock pot and place a few pats of butter on its breast.

Add the remaining ingredients and cook on LOW for 6 to 8 hours. Don’t forget the Burning Asphalt Garlic Habanero Hot Sauce. Serve the hot garlic butter sauce with the chicken.

Yield: 6 servings

 

 

 
 

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Burning Asphalt Crock Pot Maple-Habanero BBQ Chicken

  • 1 cup  Burning Asphalt Habanero Ketchup

  • 1/2 C. maple flavored syrup

  • ¼ C. Burning Asphalt Sweet Pepper Steak Sauce

  • 2 T. Burning Asphalt Mustard Habanero Hot Sauce

  • 2 T. Worcestershire sauce

  • 2 t. lemon juice

  • 1/2 t. chili powder

  • 1/4 t. garlic powder

  • 4 boneless, skinned chicken breasts

Place all ingredients in crock pot and cook on LOW for about 7 to 8 hours or until chicken is done.

Yield: 4 servings

 

 
 
 

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Burning Asphalt Cowboy Chicken

  • 6 chicken breasts, de-boned

  • 1 can cream of mushroom soup

  • 1/2 pint sour cream

  • 1 jar dried, chipped beef ( 6 oz. jar )

  • 3 T. Burning Asphalt Habanero Hot Sauce

Mix together soup, sour cream, dried chipped beef, and Burning Asphalt Habanero Hot Sauce. Roll chicken in the mixture and place in casserole dish.

Pour remaining mixture over chicken. Bake covered at 200 degrees for 4 hours. Serve over rice or noodles.

Note: This can also be cooked in a slow cooker or crock pot for 4 to 6 hours.

Yield: 6 servings

 

 
 
 

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Burning Asphalt Southwestern Pork Stew

  • 1 3/4 pounds pork tenderloin, trimmed and cut into 1-inch pieces

  • 1/4 cup all-purpose flour

  • Cooking oil spray

  • 1 large red onion, chopped (about 1 cup)

  • 1 1/4 pounds sweet potatoes or yams, peeled and cut into 1-inch chunks

  • 1 (16-ounce) package frozen whole corn kernels, thawed

  • 1 (10-ounce) can chopped tomatoes with green chili peppers

  • 1 (4-ounce) can diced green chili peppers, drained

  • 2 cups low-sodium chicken broth

  • 3 tablespoons Burning Asphalt Jalapeno Hot Sauce

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • Salt and freshly ground black pepper (optional)

In a medium bowl, toss pork with flour until coated, shaking off excess.

Coat a large pot with cooking spray and place over medium heat. Add pork and cook, in batches, 5 to 7 minutes, or until browned on all sides and no longer pink. Add onion and cook about 5 minutes, or until soft. Add sweet potatoes, corn, tomatoes, chili peppers, broth, Burning Asphalt Jalapeno Hot Sauce, chili powder and cumin. Bring to a boil. Reduce heat and simmer about 45 minutes, or until potatoes and pork are tender. If stew gets too thick, stir in a little broth or water.

Season with salt and pepper, if desired.

Yeild: 8 servings

 

 

 
 

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Burning Asphalt Speedway Chicken

  • 1 large boneless chicken breast

  • 2 regular size cans chicken broth. (Low sodium)

  • 2 cups long grain rice

  • 1 bottle of Burning Asphalt Jalapeno Ketchup

  • 3 large eggs

  • Cut Vegetables (carrot, onion, petite peas, zucchini squash, broccoli, etc. for stir fried rice)

  • 1 tsp. salt

  • All vegetable cooking oil

  • Corn starch

  • Red and blue food coloring

Cut chicken breast into 1/2" x 1" strips. In a mixing bowl, combine 1 egg with a small amount of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and roll in corn starch.

Heat a skillet with oil to fry chicken strips. Once heated, place strips into skillet and fry for 1 minute per side or until done. Remove chicken strips from skillet and place on a paper towel lined plate. Allow excess oil to drain off and pat. Set aside in refrigerator.

Place rice (not rinsed) into a 2 quart sauce pan with lid. Add chicken broth 1” above the rice. Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1" add a little water. Bring to a boil, cover and turn burner to a low setting and cook for 20 minutes. Do NOT remove lid. After 20 minutes, remove from heat.

In a mixing bowl beat 1 egg, 2 Tbsp cold water and a few drops of red food coloring. In a separate bowl, do the same but with the blue food coloring.
Heat a frying pan with 2 Tbsp. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and sauté until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue food coloring mixture. Now, sauté the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate.

The Speedway effect:
Pour 1/2 bottle of Burning Asphalt Jalapeno Ketchup into a frying pan and heat to a slow bubbling boil. Add the pre-cooked chicken strips and stir. Make sure the chicken is coated with the sauce. Continue cooking until the sauce starts to caramelize. When finished, place equal amounts of chicken strips into the center of each dinner plate.

Enjoy this nutritional Speedway Chicken dinner!
 

 

 
 

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Garlic Chicken Parmesan Burning Asphalt Style!

  • 4 boneless chicken breast halves without skin

  • 1 egg, slightly beaten

  • 1/4 cup Burning Asphalt Cajun Sizzle Rub added to 1/2 cup seasoned bread crumbs

  • 2 tablespoons butter 

  • 12 oz. Burning Asphalt Original Marinara Pasta Sauce

  • 4 oz. Burning Asphalt Sweet & Hot Garlic Sauce

  • 1/2 cup shredded Mozzarella cheese

  • 1 tablespoon grated Parmesan cheese

  • 1/4 cup chopped fresh parsley

Directions:
Wash chicken and pat dry. Place chicken in a food storage bag. Pound gently to flatten for even cooking. Dip chicken into egg then into Burning Asphalt Seasoned Cajun Sizzle Rub crumbs to coat. Brown chicken in hot butter over medium heat. Be sure to brown both sides of chicken.

Add pasta sauce and Burning Asphalt Sweet & Hot Garlic Sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheese. Add parsley. Cover and simmer 5 minutes, until cheese melts.

Serves: 4
 

 

 
 

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Burning Asphalt Chicken ala Salsa

  • 1 teaspoon butter

  • vegetable cooking spray

  • 4 (6 ounce size) boneless skinless chicken breast half

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 1 lime slice

  • 16 oz. Burning Asphalt Salsa (Hot, Med., or Mild to taste)

To prepare chicken, heat butter in a small nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with dash of salt and black pepper. Add chicken to pan. Cook 6 minutes on each side or until done. Pour Burning Asphalt Salsa (Hot, Med., or Mild to taste) over chicken and serve with lime slice.

Yield: 4 servings

 

 

 
 

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Burning Asphalt Sweet Apple Oven Barbecued Chicken

  • 1 Chicken (broiler-fryer) cut in serving pieces
  • 1 large onion sliced
  • 8 oz. Burning Asphalt Apple Bar-B-Que Sauce (more or less to taste)

Place chicken pieces single layer in large shallow baking pan, skin side up. Place onion slices in and around chicken pieces. Pour Burning Asphalt Apple Bar-B-Que Sauce over chicken. Bake uncovered at 350 degrees for approximately 1 hour or until done.

Be sure to baste chicken with Burning Asphalt Apple Bar-B-Que Sauce while cooking.

Yield: 4 servings

 

 

 
 

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Apple Honey Smoked Pork Ribs

Burning Asphalt Style!

  • Pork Ribs ( your choice of variety)
  • 1 bottle of Burning Asphalt Apple Bar-B-Que Sauce
  • 1 bottle of Burning Asphalt Honey Smoked Bar-B-Que Sauce

Set ribs in a baking pan, meaty side up. Pour sufficient (to your liking) amount of Burning Asphalt Apple Bar-B-Que Sauce over the top. Cover pan with foil. Set oven to 250 degrees. After 1 hour of slow cooking, turn ribs over. Pour sufficient (to your liking) amount of Burning Asphalt Honey Smoked Bar-B-Que Sauce over the less meaty side.

Cook covered at 250 degrees for 1 additional hour. Remove from oven and transfer to a hot grill. Continue basting the appropriate side with the appropriate Burning Asphalt Bar-B-Que Sauce. This should only take a couple of minutes each side.

Enjoy these tasty ribs!

 

 

 
 

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  CATCH OF THE DAY

 

 
     
 

Burning Asphalt Grilled Garlic Shrimp

  • 16 large shrimp, shelled and de-veined

  • 1/2 cup olive oil

  • 1/3 cup Burning Asphalt Garlic Habanero Hot Sauce

  • 2 tablespoons fresh oregano

  • 2 tablespoons fresh flat leaf parsley

  • 1 teaspoon red pepper flakes

  • salt and fresh cracked black pepper

In a medium bowl, combine the shrimp with the olive oil, Burning Asphalt Garlic Habanero Hot Sauce, and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour.

Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter.

Yield: 2 servings

 

 

 
 

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Burning Asphalt Spicy Grilled Tuna

  • 1/3 C. Olive oil

  • 1 t. Salt

  • 2 t. Burning Asphalt Buffalo Wing Sauce

  • 1/3 C. Lemon juice - fresh

  • 3 lg Cloves garlic, minced

  • 3 lg Shallots, minced

  • 2 t. Ground cumin

  • 1 bunch Cilantro, leaves only, finely chopped

  • 6 Pieces (6 ounces each) of tuna fillet

  • Vegetable oil, for greasing the grill

  • Lemon wedges, for garnish

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In a small mixing bowl, combine the olive oil, salt, Burning Asphalt Buffalo Wing Sauce, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).

Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish is evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.

Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

Yield: 6 servings

 

 

 
 

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Burning Asphalt Zesty Grilled Tuna

  • 2 pounds yellow fin tuna, sliced thin

  • 1 cup Burning Asphalt Louisiana Bar-B-Que Sauce

  • 1/3 cup sugar

  • 1/2 cup dry white wine

  • 1 tablespoon fresh lemon juice

  • 1 cup sake

  • 1 tablespoon tomato paste

Mix all ingredients, pour over fish and marinate for 30 minutes, preferably in refrigerator.

Preheat the grill. Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.

Grill tuna slices 2-3 minutes on each side. Remove tuna to serving platter and pour heated sauce over top.

Yield: 4 servings

 

 

 
 

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Burning Asphalt Garlic Crab Cakes

Sweet & Hot Style!

  • 3/4 cup mayonnaise

  • 1/3 cup plus 2 teaspoons lemon juice (divided use)

  • 1/3 cup Burning Asphalt Sweet & Hot Garlic Sauce

  • 1 1/2 teaspoons salt (divided use)

  • 3/4 teaspoon ground black pepper (divided use)

  • 1 1/2 pounds fresh crab meat

  • 1 1/2 cups bread crumbs

  • 2 teaspoons chopped fresh parsley

  • 3 large eggs

  • 1 1/2 teaspoons Worcestershire sauce

  • 1/3 cup olive oil

Lemon-Garlic Sauce: In a small bowl, combine mayonnaise with half the amount of each: lemon juice, Burning Asphalt Sweet & Hot Garlic Sauce, salt and black pepper. Mix well and set aside.

Crab Cakes: Check the crabmeat for pieces of shell and gently squeeze out any excess moisture. Do not break up the large pieces of meat, as these enhance the texture of the crab cakes. Combine crabmeat, bread crumbs and parsley in a medium bowl. In a separate bowl, whisk together the egg, Worcestershire sauce with remaining lemon juice, Burning Asphalt Sweet & Hot Garlic Sauce, salt and pepper. Pour over the crab mixture and mix gently until thoroughly combined. Divide mixture into 4 equal portions and flatten into 3/4-inch cakes.

Heat a medium sauté pan over medium-high heat. Add olive oil and swirl to coat. When the oil is hot, carefully add crab cakes and cook 3 to 4 minutes per side until golden brown and crispy. Serve immediately with reserved lemon-garlic sauce.

Serves: 6

 

 
 

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Burning Asphalt Sweet & Hot Garlic Shrimp

  • 1 cup uncooked long grain white rice

  • 2 cups water

  • 1/4 cup butter

  • 1/3 cup Burning Asphalt Sweet & Hot Garlic Sauce

  • 1/4 cup dry red wine

  • 1 1/2 tablespoons Worcestershire sauce

  • 1 teaspoon salt

  • 1 1/2 pounds medium shrimp - peeled and de-veined 

Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook approximately 20 minutes or until rice is tender and water is absorbed.

Melt the butter in a skillet over medium heat. Stir in the Burning Asphalt Sweet & Hot Garlic Sauce, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque.
Serve over the cooked rice.

Serves: 2 -3

 

 
 

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Burning Asphalt Marinated Garlic Shrimp

Sweet & Hot Style!

  • 5 oz. Burning Asphalt Sweet & Hot Garlic Sauce

  • 1/3 cup olive oil

  • 1/4 cup Burning Asphalt Tomato Basil Pasta Sauce

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh basil

  • 1/2 teaspoon salt 

  • 2 pounds fresh shrimp, peeled and de-veined

  • Skewers

In a large bowl, stir and mix together the Burning Asphalt Sweet & Hot Garlic Sauce, olive oil, Burning Asphalt Tomato Basil Pasta Sauce, and red wine vinegar. Season with basil and salt. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring at least twice.

Preheat grill for medium heat. Lightly oil grill grate. Place shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

 

 
 

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Pasta Scallops Burning Asphalt Style!

  • 24 scallops
  • 1 medium sized onion, diced
  • 1 packet spinach fettuccine (or pasta of your choice)
  • 8 oz. Burning Asphalt Salsa (Hot, Med., or Mild to taste)
  • 2 Tbls. balsamic vinegar
  • 1 Tbls. olive oil
  • a splash of white wine (50 ml)
  • dill, black pepper, and salt

Pre-cook pasta until done. Do not overcook. Fry scallops in a pan on medium to hot heat for 10 seconds each side. Remove and place on a warm plate. Deglaze pan with splash of white wine. Toss chopped onion in wine, continually moving onion around the pan for 1 minute.

Add 8 oz. Burning Asphalt Salsa (Hot, Med., or Mild to taste). Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and dill, tossing gently and evenly. Season with a black pepper and salt.

Serves: 3 - 4

 

 

 
 

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Burning Asphalt Honey Smoked Grilled Shrimp

  • 8 oz. Burning Asphalt Honey Smoked Bar-B-Que Sauce
  • 2 tablespoons dry white wine
  • 2 tablespoons Italian-style salad dressing
  • 1 pound large shrimp, peeled and de-veined with tails attached
  • 1/4 cup honey
  • 1/4 cup butter, melted
  • 2 tablespoons Worcestershire sauce
  • skewers
     

In a large bowl, mix together 8 oz. Burning Asphalt Honey Smoked Bar-B-Que Sauce, wine, and salad dressing. Add shrimp and toss to coat. Cover, and marinate in the refrigerator for 1 hour. Preheat grill for high heat.

Thread shrimp onto skewers, piercing once near the tail and once near the head. Keep marinade for basting. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the marinade sauce while grilling.

Serves: 2 - 3

 

 

 
 

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  ON THE ROCKS

 

 
     
 

Burning Asphalt Bloody Mary without using our Bloody Mary Mix

  • 2 oz vodka

  • 4 oz tomato juice

  • juice of 1/2 limes

  • 1 1/2 tsp Worcestershire sauce

  • 6 dashes Burning Asphalt Habanero Hot Sauce

  • salt

  • pepper

  • 1 lime wedge

Add vodka, juices and sauces to a shaker with ice, adding salt and pepper to taste. Shake vigorously. Strain over ice cubes into your favorite NASCAR Driver’s glass and add a lime wedge.
 

 
 

Burning Asphalt Bloody Mary  

  • 2 oz vodka

  • 6 oz Burning Asphalt Bloody Mary Mix

  • 1 lime wedge

Add vodka and Burning Asphalt Bloody Mary Mix to a shaker with ice. Shake vigorously. Strain over ice cubes into your favorite NASCAR Driver’s glass and add a lime wedge.

 

Enjoy, but please Don't Drink and Drive!

 

 

 

 

 

 

 

 

 

 
 

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