Serves: 2 

Steak 
1/4 to 1/3 cup Emeril Sauce 

PREPARATION 
Trim steak and place in medium baking pan. Pour on sauce and marinade for 2 hours or more. Grill or broil to desired doneness basting each side with fresh marinade before turning.

Heat Scale: MILD 

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PRAIRIE FIRE SHRIMP  Serves: 2  24 jumbo shrimp  2 garlic cloves minced  2 tablespoons onions minced  4 tablespoons parsley chopped  2 cups of tomato sauce  3 tablespoons of olive oil  1 tablespoon of butter  1 tablespoon PRAIRIE FIRE, or to taste  1 oz. Vodka  PREPARATION  Sauté onions, garlic and shrimp with olive oil, until shrimp change color.  Add butter, tomato sauce and vodka, cook for 2 minutes, then add parsley  and PRAIRIE FIRE. Stir for 1 minute. Serve with rice or pasta.  Heat Scale: MILD  --------------------------------------------------------------------------------    LINGUINI CON SALSICCIA  Serves: 2  8-10 oz. cooked Italian sausage (mild)  1 lb. fresh linguini egg noodles  2 cups of tomato sauce  2 cups of fresh mushrooms  2 tablespoons garlic butter  2 tablespoons pesto sauce or basil  1 tablespoon PRAIRIE FIRE, or to taste  PREPARATION  Sauté sausage with butter and mushrooms. Add tomato sauce  and PRAIRIE FIRE. Stir for two minutes. Cook linguini in boiling water for  three minutes, drain and add to sauce. Mix well and serve.  Heat Scale: MILD    --------------------------------------------------------------------------------   TIPSY ROAST  1 4-5 lb. rump or rolled roast  1 cup red wine (the expensive French stuff & not sweet)  1/2 cup TAMARINDO BAY STEAK SAUCE  1/4 cup olive oil, as virgin as you can find nowadays...  2 tablespoons minced onion, dried or fresh  1 teaspoon fresh minced basil  Garlic salt to taste.  PREPARATION  Place meat in a glass dish. Combine the wine, TAMARINDO BAY, oil, onion & basil. Pour mixture over meat and marinate 6-8 hours or overnight. Drink rest of the wine while waiting. Remove meat from marinade and sprinkle with garlic salt to taste. Place roast on smoker grill, insert meat thermometer, and fill up the smoker water pan...Cook to internal meat temp of 130 for rare to 160 for medium. You're in carnivore's heaven!  Heat Scale: MILD  -------------------------------------------------------------------------------- JUMP UP & KISS ME WHOLE ROASTED CHICKEN  Serves: 2 to 6  1/4 cup JUMP UP & KISS ME with Passion  or another papaya-based habanero hot sauce  Juice of 1 lemon  Juice of 1 lime  Juice of 1 orange  1 teaspoon salt  5 cloves garlic, s1iced  1 whole chicken (about 4 pounds)  4 carrots  1 large yellow onion  2 baking potatoes  Freshly ground pepper  PREPARATION  Combine hot sauce, juices and salt. With a small sharp knife, make little slits all over the chicken, and slide the garlic slices into the slits. Put any remaining garlic into cavity. Pour marinade over chicken, adding some to the cavity, and let sit, basting frequently, for 1 hour. (or put in a plastic bag and turn frequently.) Preheat oven to 350°F. Cut carrots, onions, potatoes into large chunks, and put into a baking dish with the chicken. Grind pepper over all. Bake for 3/4 hour, turning vegetables and basting chicken occasionally, then lower heat to 325°F and cook for another 3/4 hour, or until chicken and vegetables are cooked through.  Heat Scale: MEDIUM  --------------------------------------------------------------------------------   COWBOY BEEF SUSHI  Serves: 4  1 pound Beef filet  2 tablespoons PRAIRIE FIRE  PREPARATION  Charbroil beef to rare, then cut in strips one inch thick.  Save juice from filet, then combine with PRAIRIE FIRE in a bowl.  Stir and serve with baked potato and assorted steam vegetables.  Heat Scale: HOT   --------------------------------------------------------------------------------   PRAIRIE FIRE TURKEY ENCHILADAS 1 tablespoon margarine or butter 2 tablespoons minced onion 1 minced garlic 2 whole tomatoes (chopped) (or 1 1/2 cups crushed canned tomatoes) 2 cups cooked turkey Salt and Pepper to taste 1 pound Monterey Jack Cheese, grated 2 cups milk, warm 4 chicken bouillon cubes PRAIRIE FIRE PREPARATION  Simmer butter, onion & garlic 5 minutes. Add tomatoes, turkey, salt & pepper. Simmer 15 minutes. Put mixture in each tortilla (1 pkg. flour tortillas) Add desired amount of PRAIRIE FIRE to each enchilada with turkey mixture then roll up.  Place seam side down in buttered 9 x 13 pan Cover with cheese , add bouillon cubes to milk. Pour over enchiladas. Bake uncovered for 25 min at 350 or until cheese is brown. ENJOY  You may substitute chicken in place of turkey. Serve with rice or potato. You may also add more PRAIRIE FIRE to your taste. Salsa is great as a side dish. (put on top of enchilada)  Heat Scale: HOT    --------------------------------------------------------------------------------   TERIYAKI WINGS WESTERN STYLE  Serves: 4  1-1/2 lbs chicken wings  6 oz. teriyaki sauce  2 tablespoons of PRAIRIE FIRE  1 cup of sesame seeds  PREPARATION  Place the PRAIRIE FIRE, teriyaki sauce and sesame seeds in a bowl, mix.  Spread the sauce on the chicken wings and marinade for one to two hours.  Grill chicken until done.  Heat Scale: HOT    ------------------------------------------------------------------------------  MELINDA'S TEQUILA BLACK BEAN & CORN RELISH 4 Roma tomatoes, ripe, chopped  2 ears fresh corn, cut from cob  1/2 cup black beans (canned)  1/2 cup purple onion, chopped fine  1/4 cup red bell pepper, chopped  2 green onions, chopped  1/4 cup gold tequila  1/4 cup fresh lime juice  1 clove garlic, minced  4 tablespoons olive oil  2 tablespoons fresh cilantro, chopped  3 tablespoons MELINDA'S  1/2 teaspoon dry basil  salt to taste  PREPARATION  Heat oil in medium pan, add corn and purple onion. Saute until corn is cooked (about 3 minutes). Add green onions, basil, red bell pepper and garlic, saute one minute. Add black beans, lime juice, tequila, stir. Add tomatoes, cilantro and MELINDA'S, saute one minute. Serve over cooked pasta, rice, chicken or fish. Also serve as a salsa.  Heat Scale: MEDIUM  ------------------------------------------------------------------------------ ARIZONA EYE-OPENER 2 - 46oz canned tomato juice  1 lemon, erupt with fork  1/4 cup Worcestershire Sauce  2 tablespoons celery leaves, finely chopped  2 tablespoons parsley, finely chopped  2 tablespoons chives, finely chopped  1/2 teaspoon celery salt  1/4 teaspoon garlic salt  1/4 celery seed  1/2 teaspoon celery juice  1/2 teaspoon pepper, cracked  10 dashes ARIZONA GUNSLINGER JALAPENO PEPPER SAUCE  PREPARATION  Mix all ingredients thoroughly, chill and keep refrigerated. Add 1 1/4 oz Vodka to 7 oz of mix. Garnish with ARIZONA GUNSLINGER JALAPENO STUFFED OLIVE. Heat Scale: MEDIUM  ------------------------------------------------------------------------------ ARIZONA BULLSHOTS 6 cups beef consomme  6 cups commercial Bloody Mary Mix  4 dashes ARIZONA GUNSLINGER JALAPENO PEPPER SAUCE  Dash Worcestershire Sauce  Dash celery salt  Dash lemon-pepper seasoning  PREPARATION  Mix all ingredients thoroughly. Add 1 1/4 oz Voldka to 7 oz of mix. Garish with ARIZONA GUNSLINGER JALAPENO STUFFED OLIVE. Heat Scale: MEDIUM  ------------------------------------------------------------------------------ ARIZONA HIGH NOON 2 - 46 oz cans V-8 Vegetable Cocktail  7 oz creole mustard  1 1/2 tablespoons prepared horseradish  1 tablespoon garlic powder  1 tablespoon celery salt  1 tablespoon cracked black pepper  1 1/2 tablespoons Worcestershire Sauce  11 dashes ARIZONA GUNSLINGER JALAPENO PEPPER SAUCE  PREPARATION  Mix all ingredients thoroughly. Add 1 1/4 oz Vodka to 7 oz mix. Garnish with ARIZONA GUNSLINGER JALAPENO STUFFED OLIVE.  Heat Scale: MEDIUM  ------------------------------------------------------------------------------ CAYENNE COFFEE The Ultimate Pick me up - hands down. After an evening of margaritas, pull yourself out of bed and whip out the hot stuff early. I prefer to grind my own, but I’m sure you can make a spicy cup with the pre ground just as well. (Makes 2-3 Cups) 1/2 Cup Coffee Beans 1/2 teaspoon Nutmeg 1/2 teaspoon Cinnamon 1/2 teaspoon Cayenne unsweetened chocolate powder - to taste Morning Instructions: 1. Turn off alarm 2. Lay there 3. Think about getting up 4. Scratch self 5. Get up 6. Walk to kitchen 7. Start tea kettle - boil water 8. Turn on news 9. Put all ingredients in coffee grinder 10. Grind, wake dogs up with grinding noise 11. Toss coffee mixture into french press 12. When tea kettle whistles, pour boiling water into press 13. Watch news 14. Pour self nice cup o joe, drink 15. Start thinking about waking wife up 16. Feed dogs 17. Pour self second cup 18. Send dogs in on wife, hope they wake her 19. More coffee 20. No more coffee, time to face the day ------------------------------------------------------------------------------ POTATO SOUP  4 large potatoes, peeled & diced 1 small Onion, finely chopped 3 stalks Celery, finely diced 2 cups Water 1/4 tsp. Black pepper 1/2 tsp. Dill weed 2 cubes Chicken bouillon 1/4 cup Instant potatoes 4 Tbs. Robert Rothschild Toasted Garlic Horseradish Dip Sauté onions and celery until tender. Place potatoes, onions, celery, water, and chicken bouillon in a large saucepan and bring to a boil. Turn down heat and simmer until potatoes are tender – about 30 minutes. Add instant potatoes, black pepper, dill weed and Horseradish Dip and stir until well blended. Serve hot.  ------------------------------------------------------------------------------ TWICE BAKED POTATOES  6 medium Idaho potatoes 6 Tbs. Robert Rothschild Toasted Garlic Horseradish Dip 1/4 cup Cream or Half-and-Half, warmed 2 Tbs. Butter, melted 1/8-1/4 tsp. Salt, depending on size of potato 1 cup Sharp cheddar cheese, grated Rub outside of potatoes with butter and sprinkle with salt. Bake at 400 degrees F for 30-45 minutes. Baking time varies with size of potato. Potatoes should be cooked completely through. Immediately after removing from oven, cut in half lengthwise. Carefully remove inside of potato leaving 1/4 inch of the potato attached to skin. Whip potatoes and add cream, butter, salt and 4 Tbs. of the Horseradish Dip. Taste to check seasonings and then stuff mixture into potato skins. Drizzle remaining Horseradish Dip on top of each stuffed potato. Place in 325 degree F oven to reheat. Add cheddar cheese the last few minutes of baking to melt cheese. Add sautéed shrimp as a delicious topping. ------------------------------------------------------------------------------ RUEBEN DIP 8 oz. Robert Rothschild Toasted Garlic Horseradish Dip 14 oz. Sauerkraut, drained well 1/4 cup Mayonnaise 2 cups Swiss cheese, shredded 6 oz. Black olives, drained, chopped 2 oz. Corned beef, chopped Mix together and bake in a covered dish at 350 degrees F for 15-20 minutes. Uncover and continue baking for 10-15 minutes. Serve with tortilla chips or corn chips. ------------------------------------------------------------------------------ MASHED POTATOES WITH TOASTED GARLIC HORSERADISH DIP 1 cup Mashed potatoes, pre-made deli style 2 tsp. Robert Rothschild Toasted Garlic Horseradish Dip Place potatoes in a pan and heat through, stirring occasionally to avoid burning. After potatoes are heated, stir in Toasted Garlic Horseradish Dip. ------------------------------------------------------------------------------ ALL IN ONE SURF N TURF 3-4 lbs. Whole beef tenderloin Salt and pepper to taste Robert Rothschild Toasted Garlic Horseradish Dip 2 Lobster tails 3 Tbsp. Olive oil Clarified butter Robert Rothschild Toasted Garlic Horseradish Dip Slice the beef tenderloin to create a butterflied tenderloin. Pound out butterflied beef tenderloin to thin out and be sure to keep consistent in thickness. Season beef on both sides with salt and pepper. Brush one side of the beef tenderloin generously with Toasted Garlic Horseradish Dip. Remove shell of lobster tails to provide only the lobster tail meat. Scissors work the best. Place lobster tails toward the last 1/3 of the tenderloin. Roll tenderloin like a jellyroll to secure the lobster tails in the center of the tenderloin. Tie the tenderloin with butcher’s twine. Heat oil in a large frying pan. Sear the tenderloin on all sides to create a nice brown coloring. Finish cooking by placing tenderloin in 400 degree F oven for 15-20 minutes, depending on desired doneness for beef. Remove from oven and let rest for 5 minutes, then slice. Serve with clarified butter and more Toasted Garlic Horseradish Dip. ------------------------------------------------------------------------------ TWICE BAKED PARSNIP POTATO 3 Large baking potatoes 2-3 Parsnips Olive Oil 1/2 Leek, finely chopped 2 Tbs Butter 1/3 cup Sour cream 2 Tbs Robert Rothschild Toasted Garlic Horseradish Dip 1/3 cup White cheddar cheese, shredded Salt and pepper to taste Fork the potatoes for venting and then place in a 400 degree F oven for 40-50 minutes. Cook parsnips in boiling water until fork tender. Remove from heat and drain. While potatoes and parsnips are cooling, heat oil in a sauté pan. Add leeks to pan and sauté until slightly caramelized. Cut potatoes in half lengthwise. Then use a spoon or melon baler to remove most of cooked potato from outer skin. Place potato in a large mixing bowl. Leave 1/4" of potato along sides of skin. Add parsnips and begin mashing together. Add butter, sour cream, Robert Rothschild Toasted Garlic Horseradish Dip, leeks and cheese. Mix until smooth. Season with salt and pepper. Spoon potato/parsnip mixture back into potato jackets. Bake filled potato in 375 degree F oven for about 20 minutes.   ------------------------------------------------------------------------------ BEEF TENDERLOIN ON SCALLION PANCAKE  2 Tbsp. Olive oil Beef tenderloin Salt and pepper to taste 3 Tbsp. Butter, melted 1 cup Buttermilk Robert Rothschild Toasted Garlic Horseradish Dip 2 Eggs 1 cup Flour 1 tsp. Salt 1/2 tsp. Black pepper 1 tsp. Onion powder 1 tsp. Baking soda 1/2 cup Green onion, minced Butter Chive In a large frying pan, heat olive oil. Season tenderloin with salt and pepper. Place in a frying pan to sear tenderloin on all 4 sides until it has a nice brown coloring. Place pan with tenderloin in 400 degrees F oven for 20-35 minutes depending on desired doneness for tenderloin. While tenderloin is cooking, whisk together the butter, buttermilk, 2 tablespoons Toasted Garlic Horseradish Dip and eggs in a large mixing bowl. In a separate bowl, mix together the flour, salt, pepper, onion powder, and baking soda. While whisking wet ingredients, slowly add the dry ingredients to form pancake batter. Add green onions to incorporate into pancake batter. Pour 1 tablespoon of pancake batter onto greased griddle or buttered frying pan. Try to form small silver dollar sized pancakes. Cook until lightly browned on underside and bubbling on top surface. Flip pancake to lightly brown the other side. Remove from pan and place on plate to keep warm. Remove tenderloin from oven, let rest for about 5 minutes. Slice tenderloin in small slices. To Serve: Place pancakes on platter. Top pancakes with slices of tenderloin. Garnish with small dollop of Toasted Garlic Horseradish Dip and chive. ------------------------------------------------------------------------------ MUSHROOM POTATO PEROGIES 2 Tbs Butter 1 Shallot, minced 1/4 cup White wine 4 oz Mushrooms, diced small 1-2 Tbs Robert Rothschild Toasted Garlic Horseradish Dip 1 1/2 lbs Potatoes, cooked and mashed 4 oz Goat cheese Salt and pepper to taste 2 cup Flour 4 oz Sour cream 1 Egg 4 Tbs Butter, softened Water for boiling Salt Melt 2 Tbs butter in a sauté pan. Add shallot and cook until translucent. Add white wine and cook off alcohol. Add mushrooms and cook for 3-4 minutes. Drain off and excess liquid from mushroom mixture. Stir the Robert Rothschild Toasted Garlic Horseradish Dip into mushroom mixture. Remove from heat. Add mashed potatoes and goat cheese. Combine well. Season with salt and pepper. For Dough: Place flour in a large bowl and form well in center. Add remaining dough ingredients well. Fold flour slowly into wet ingredients and begin to mix together by hand. Form dough into a ball, and wrap with plastic wrap and refrigerate for 30 minutes. Roll dough out to approximately 1/8” thickness. Cut dough with biscuit cutter into medium circles approximately 4-5” in diameter. Place a small spoonful of filling into center of dough circle and fold in half. Seal edges with fork or by hand. Place perogies into salted boiling water and cook until they begin to float. Drain. Place cooked perogies into frying pan with melted butter. Saute until they are brown and crisp on both sides ------------------------------------------------------------------------------  ONION BLOSSOM SMASHED POTATOES 1 1/2 lbs. Small red potatoes, quartered 1 3/4 t. Salt 1/2 t. Freshly ground black pepper 1/2 cup Butter 1 cup Heavy cream, warmed 1/4 cup Robert Rothschild Onion Blossom Horseradish Dip Scrub potatoes but do not peel. If unable to use small red potatoes, use medium size cut in quarters. Put the potatoes in a sauce pan and cover with water. Season with 1 tsp. of the salt and 1/4 tsp. of fresh ground black pepper. Boil until fork tender, about 20 minutes. Do not overcook. Drain and return potatoes to pot. Add butter, cream, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup Robert Rothschild Onion Blossom Horseradish dip. Using a fork, coarsely mash the potatoes and mix well. Check seasonings and add salt, pepper and Onion Blossom Horseradish Dip to taste. Yields 6 servings. ------------------------------------------------------------------------------ DRIED BEEF AND HORSERADISH CHEESEBALL 1 cup Dried beef, chopped or Bacon, crisp 3 Tbsp. Robert Rothschild Onion Blossom Horseradish Dip 1/2 cup Sour cream 8 oz. Cream cheese, softened 3 Tbsp. Onion, chopped 2 cups Cheddar cheese, sharp If desired Pecans, optional for topping Blend Onion Blossom Horseradish Dip, sour cream, cream cheese, and dried beef. Add cheddar cheese and form into a ball. Crush pecans and sprinkle on outside of cheese ball. Garnish with olives and parsley and serve. ------------------------------------------------------------------------------ ONION BLOSSOM MINI BAKED POTATOES 36 Potatoes, about 1 1/2 inches in diameter, well scrubbed 1 cup Robert Rothschild Onion Blossom Horseradish Dip 3 Tbs. Fresh chives, chopped As needed Kosher Salt Preheat oven to 350 degrees F. Place potatoes on baking sheet and bake 30 to 35 minutes or until tender. To serve, make a cut in the top of each potato and squeeze gently to open. Using the end of a wooden spoon, make a hole in the center of each potato. Fill each hole with a small amount of Horseradish Dip, sprinkle with salt and chives. To keep potatoes upright, cut a small portion of the bottom before filling. Serve immediately or at room temperature. ------------------------------------------------------------------------------ CARROT SOUP 1 Tbsp. Olive oil 2 Tbsp. Butter 1 Spanish onion, small dice 1 lb. Carrots, peeled, sliced thin 4 1/2 cups Chicken stock 1 Tbsp. Robert Rothschild Onion Blossom Horseradish Dip 1/2 cup Heavy cream Salt and pepper to taste Sour cream Chives, minced Heat the butter and olive oil in large frying pan. Add onion and carrots and sauté until onions are caramelized. Add chicken stock, carrots and onions to large saucepan. Bring to a boil, and then simmer for 10-15 minutes until carrots are very tender. Remove from heat and allow to cool slightly. Pour carrot mixture into food processor in small batches – puree until very smooth. Strain pureed carrots into saucepan through a fine strainer. Bring the pureed carrot mixture to a simmer. Mix together the cream and Onion Blossom Horseradish Dip. Temper cream mixture with heated pureed carrots. Whisk tempered cream into pureed carrot mixture. Season with salt and pepper to taste. Serve in a soup bowl topped with a dollop of sour cream and garnish with chives. ------------------------------------------------------------------------------ CHILI CORN ON THE COBB 1 1/4 sticks Butter 2 tsp. Ancho chili powder 1 tsp. Poblano chili powder 1 tsp. Cayenne pepper 1/4 tsp. Black pepper 1 tsp. Salt 2 Tbsp. Robert Rothschild Onion Blossom Horseradish Dip Corn on the cob Parmesan cheese, grated Asiago cheese, grated Cilantro, minced Soften the butter at room temperature for 20-30 minutes. In a food processor, combine butter, chili powders, peppers, salt and Onion Blossom Horseradish Dip. Mix until smooth. In large pot, bring water to boil, add 2 tablespoons salt and cook husked corn until tender (approximately 20 minutes). Remove husks and place cooked corn on a grill pan or a grill to brown slightly and add flavor. Remove the corn and spread flavored butter over pieces of corn. Garnish the corn with grated cheeses and minced cilantro. ------------------------------------------------------------------------------ ROASTED PINEAPPLE AND HABANERO DIP STIR FRY 1/4 cup Scallions 1 Yellow Bell Pepper 1 Red Bell Pepper 1 cup Cooked Chicken 1/2 Medium Zucchini 1/2 Yellow Squash 1/2 cup Pecans 1 jar Robert Rothschild Roasted Pineapple and Habanero Dip Saute all vegetables, add chicken. Pour in 1 Jar of Robert Rothschild Roasted Pineapple and Habanero Dip. Simmer 2-5 minutes. Serve over rice or pasta. ------------------------------------------------------------------------------ BANANA PUDDING WITH PINEAPPLE HABANERO 2 cups Heavy cream 12 Egg yolks 6 Tbsp. Sugar 1/4 tsp. Salt 1 Tbsp. Parrot bay or other coconut rum 1 tsp. Vanilla 1 Banana, diced 1 cup Whipping cream 1/4 cup Powdered sugar 3 Tbsp. Robert Rothschild Roasted Pineapple & Habanero Dip In a saucepan, heat heavy cream, whisking to keep from scalding. In a mixing bowl, whisk together egg yolks and sugar. Add salt and continue to whisk. Temper egg mixture with a 1/3 cup of hot cream. After tempered, pour remaining heavy cream into mixing bowl and whisk until well blended. Pour back into saucepan and bring to boil. Add rum and vanilla. Reduce to a simmer and cook until thickened. Remove from heat and add diced bananas and mix well. Fill ramekins 3/4 full with pudding mixture. Place filled ramekins in a baking dish with a thin layer of hot water. Bake for approximately 20-25 minutes at 350 degrees F. Remove from oven and cool in refrigerator overnight to set. In mixer, whip cream and sugar until soft peaks form. Puree Roasted Pineapple & Habanero Dip in blender. Fold in pureed Roasted Pineapple & Habanero Dip to whipped cream mixture. To serve, add a spoonful of cream over pudding. ------------------------------------------------------------------------------ MACADAMIA NUT-CRUSTED HALIBUT WITH PINEAPPLE-HABANERO SAUCE 4 Halibut filets 1 cup Flour 2 Eggs 3 Tbsp. Water 2-3 cups Macadamia nuts, roasted 2 Tbsp. Vegetable oil 2 Tbsp. Butter 2 Tbsp. Flour 1 can Coconut milk 1 can Pineapple juice As desired Robert Rothschild Roasted Pineapple & Habanero Dip Dredge filets in flour. Coat floured filets with egg wash (beaten egg and water). In a food processor, grind roasted macadamia nuts until it is a mixture slightly coarser than breadcrumbs. Add oil to saute pan and fry filet on 1 side for about 2 minutes. Flip filet and insert into 350 degrees F oven for 10 minutes per inch of filet. In the meantime, melt butter in a saucepan. Add flour and whisk in coconut milk, pineapple juice and Roasted Pineapple & Habanero Dip. Bring to boil. Reduce to simmer and cook until thickened. To serve: Pour some coconut sauce on a plate. Placed filet on top of coconut sauce. Garnish filet with another spoonful of Roasted Pineapple & Habanero Dip. ------------------------------------------------------------------------------ PINEAPPLE-HABANERO BBQ PORK CHOPS 2 Tbs. Olive Oil 1 cup Red Onion (diced) 1 clove Garlic (diced) 1 cup Roma Tomatoes (diced) 1/3 cup Ketchup 1/2 cup Red Wine Vinegar 1/4 cup Pineapple Juice 3 Tbs. Molasses 1 1/2 Tbs. Honey 2 Tbs. Brown Sugar 4 Tbs. Robert Rothschild Roasted Pineapple and Habanero Dip 2 Tbs. Robert Rothschild Hot Dijon Dipping Mustard 1 Tbs. Liquid Smoke 1 t. Ancho Chile Powder 1 Tbs. Paprika Heat oil in saute' pan. Add onions and saute'. After onions are becoming transparent, add garlic and saute' for another minute. Add all ingredients and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from heat and cool slightly. Add mixture to food processor and puree until smooth. Strain mixture through fine sieve or chinois. Season pork chops with a little salt and pepper and brush with oil. Grill on each side for 2 minutes. Brush with BBQ sauce and continue to grill until cooked to a desired doneness. ------------------------------------------------------------------------------ ROASTED PINEAPPLE-HABANERO CHEESEBALL 12 oz. Cream Cheese 4 oz. Robert Rothschild Roasted Pineapple and Habanero Dip 4-6 oz. Shredded Cheese (your favorite) 1/2 Red Onion (chopped) Blend together and serve with crackers or fresh bread. ------------------------------------------------------------------------------ ROASTED PINEAPPLE-HABANERO CHICKEN SALAD 1/2 cup Chopped Onion 3 1/2 cups Diced Chicken 1 cup Chopped Celery 1/2 cup Pineapple 1 jar Robert Rothschild Roasted Pineapple and Habanero Dip 1/4 t. Salt Combine all ingredients into a bowl. Garnish with an orange slice and either feta cheese or chopped walnuts. Serve on a croissant or warm pita bread. ------------------------------------------------------------------------------ ROASTED PINEAPPLE AND HABANERO DIP STIR FRY 1/4 cup Scallions 1 Yellow Bell Pepper 1 Red Bell Pepper 1 cup Cooked Chicken 1/2 Medium Zucchini 1/2 Yellow Squash 1/2 cup Pecans 1 jar Robert Rothschild Roasted Pineapple and Habanero Dip Saute all vegetables, add chicken. Pour in 1 Jar of Robert Rothschild Roasted Pineapple and Habanero Dip. Simmer 2-5 minutes. Serve over rice or pasta. ------------------------------------------------------------------------------ SWEET HEAT CHICKEN 1 3 lb. Chicken (quartered) 1/3 cup Robert Rothschild Sweet Heat Pretzel Dip To taste Salt and Pepper 1/3 cup Dry White Wine 1/2 cup Whipping Cream Place chicken in a shallow dish and coat on all sides with Pretzel Dip. Cover and refrigerate for 2 hours or more. Preheat oven to 350 degrees F. Arrange chicken, skin side up, in a shallow, flameproof dish or pan. Scrape out any pretzel dip left behind and spread it evenly over the chicken and bake in center of a 350 degrees F oven for 45 minutes to 1 hour or until done. Baste frequently with the pan juices. Remove chicken quarters to a platter. Scrape pretzel dip off the chicken and put it back into the baking pan. Cover chicken and keep warm. Skim fat from cooking juices left in pan. Set baking pan over medium heat and bring juices to a boil. Whisk in cream, making sure to raise the browned juices from the bottom and sides of the pan. Lower heat and simmer gently for 5-10 minutes or until sauce is reduced by one third. Add salt and pepper to taste. Spoon sauce over chicken. Yield: 4 servings. ------------------------------------------------------------------------------ SWEET HEAT CHICKEN SALAD 5 cups Chopped Cooked Chicken Breasts 2 cups Sliced Celery 1 cup Drained Pineapple Chunks 1 Small Can Mandarin Oranges (drained) 1 cup Chopped Toasted Pecans 3/4 cup Robert Rothschild Sweet Heat Pretzel Dip 1 cup Mayonnaise In large bowl, combine chicken, celery, pineapple, oranges, and pecans. In small bowl, combine mayonnaise and pretzel dip. Toss with chicken mixture and chill. Serve on a bed of lettuce. Serves 4-6. ------------------------------------------------------------------------------ MARINATED WINGS 1 c. Soy Sauce 1 c. Brown Sugar 2 T. Grillin' and Dippin' Hot Pepper Butter 3 T. Butter: melted 4 lbs. Chicken Wings Mix first four ingredients and marinade chicken wings for at least 4 hours. Bake at 350 for 1 hour. Serve with parsley-seasoned white rice. ------------------------------------------------------------------------------ PAPA'S KABOBS Beef, Poultry, or Fish (or maybe all three) Cubed Onions Sweet Peppers Cherry Tomatoes Skewer ingredients and grill. Baste with Papa's Grillin' and Dippin' Hot Pepper Butter. Excellent appetizer! ------------------------------------------------------------------------------ SASSY CHICKEN BREASTS Chicken Breasts (boneless and skinless) Grillin' and Dippin' Hot Pepper Butter Grill chicken breasts and baste with Hot Pepper Butter. Serve hot off the grill with your favorite sides. ------------------------------------------------------------------------------ ZIPPY DIP 2 T. Grillin' and Dippin' Hot Pepper Butter 8 oz. Cream Cheese Mix ingredients until well blended.  Serve with your favorite dipping snack or veggies. ------------------------------------------------------------------------------ PAPA'S MEATLOAF 2 lbs. Ground Beef 1 c. Cracker Crumbs 1 Egg 1 Onion: finely chopped 1 T. Grillin' and Dippin' Hot Pepper Butter 2 T. Olive Oil2 T. Grillin' and Dippin' Hot Pepper Butter 8 oz. Cream Cheese Blend ingredients thoroughly.  Form into a loaf.  Brown in olive oil. Place in baking dish and bake at 350 for 1 hour.    Do you have a favorite recipe you would like to share? E-mail it to us and we will have it posted here.