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SAVORY STARTERS AND SNACKS
Cha-Cha Chicken Salad
Take it from us – a healthy splash of Pirates Blend Caribbean Condiment will make your favorite chicken salad recipe (or even leftovers) taste exotic and have dinner guests clamoring for the recipe. Something magical happens when the mild flavors of mayo and chicken blend with our sauce. Quick and easy party food
Ingredients
3-4 chicken breasts (average size), cooked, skinned and cut into bite-size cubes
2 shallots or 2 green onions, minced fine
1 stalk celery, chopped
3-5 sprigs fresh parsley or cilantro (if preferred)
16 fresh spinach leaves, cut or torn into small pieces
1/2 cup mayonnaise (+ or - to taste)
1 cup red or green halved seedless grapes
1 1/2 tbsp. Caribbean Condiment (+ or - to taste) dash of Iguana Red Pepper Sauce to taste salt and pepper to taste (probably not needed)
Directions
Combine all salad ingredients. Let sit an hour in the refrigerator to allow flavors to blend. Garnish with tomato and avocado wedges or stuff pita bread with the salad and top with sliced tomato and avocado for the most awesome chicken salad sandwiches ever! Bask in the limelight of epicurean triumph.
Bombard's Firehouse Spread
This one came from one of my favorite customers, Randy, at the Harbor Reef Lodge in Nosara, Costa Rica. Let's say he "burns it up" in the kitchen but it came to him in one of those moments when the cold beer was mixing with the sweltering jungle heat...
Ingredients
- Block of Cream Cheese (live a little and use the full fat stuff)
- Bottle of BeeSting Honey n' Habanero Pepper Sauce
- Optional fine diced mango or pineapple
Directions
Brain surgeons need not apply, this one's that easy... Soften cream cheese at room temp for 20 or 30 minutes. Place in mixing bowl, smoosh in BeeSting Honey n' Habanero to taste. For a real tropical treat add forementioned fruit (as opposed to forbidden fruit), and spread it onto your favorite crackers or tiny toast points if you're real upscale... Great for apres surf when the boyz show up hungry!
Iggy's Blazin' Party Mix
A lip smackin' party treat that'll keep you and the gang running for the brewskis!
Ingredients
• Iguana Brand RadioActive Atomic Pepper Sauce
• Oyster Crackers (those cute little things mom used to plop in your soup)
• Pretzel minis or nuggets
• Butter
• Mixed Nuts
• Seasoned Salt
• Rice Chex
• Corn Chex
• Wheat Chex
• Cheeze-It's crackers
Utensils needed: measuring cup, baking dish, spatula, microwave oven, brains.
Directions
Dump 1 cup each of Chex cereals, pretzels, mixed nuts, Cheeze-It's & oyster crackers into a baking dish that'll fit into your micro, and mix it up well. Melt 2 tbsp. butter with 6 tbsp. Iguana Brand RadioActive Atomic Pepper Sauce and 1 tsp. seasoned salt & stir well. Pour this lusious blend over the dry mix evenly and stir it up with that spatula. Microwave for 2 minutes, remove and stir again, then zap it again for 2 more, remove & stir and zap it for 2 min. more for good measure. Dump the mix onto paper towels or kraft grocery bags to cool... Did I just say "Too Cool ?!#*@!! Crack a cerveza and dig in.
Ceviche de Ostras (Guatemalan Oyster Ceviche)
This dish gets its heat from the luscious Iguana XXX Habanero Sauce and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters. This recipe requires advance preparation for good overnight soaking.
Ingredients
48 oysters, shucked
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
3 tomatoes, peeled, seeded and chopped
1 cup chopped onion
2 tablespoons Iguana XXX Habanero Pepper Sauce (more or less to taste)
3 tablespoons finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish:
Lettuce leaves
Fresh mint sprigs
Tomato wedges
Directions
Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.
Drain the oysters and reserve 1/4 cup of the juice. Add the remaining ingredients to the oysters, along with the reserved juice, and toss the mixture gently.
Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.
Yield: 6 servings
Heat Scale: Medium