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.

 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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.

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

Burning Asphalt Cayenne 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 Cayenne Hot Sauce.
Fourth layer: Sprinkle green pepper and red pepper and put mild 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
   
 
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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

 		  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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

 		  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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 Cayenne Hot 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

 		  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

Garlic Bread Burning Asphalt Style!

Not your typical garlic bread!

DIRECTIONS:
Combine the butter and Burning Asphalt Sweet & Hot Garlic 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.

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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.
 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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).
 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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).
 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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.
 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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.

 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
 

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.

 

 

  
 

Appetizer List

Recipe List

Top of page

  
     
     
  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

 

 

  
 

Soup List

Recipe List

Top of page

  
     
     
 

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

 

 

  
 

Soup List

Recipe List

Top of page

  
     
     
 

Burning Asphalt Spicy Cheesy Tomato Soup

  • 2 cans (14 1/2 to 16 ounce)

  • ¼ C. Burning Asphalt Cayenne Hot Sauce

  • 2 C. sliced celery

  • 1 C. chopped onion

  • 1 C. cold water

  • 1/2 t. baking soda

Simmer tomatoes and juice, Burning Asphalt Cayenne Hot 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

 

 

  
 

Soup List

Recipe List

Top of page

  
     
     
 

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

 

 

  
 

Soup List

Recipe List

Top of page

  
     
     
 

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.

 

 

  
 

Soup List

Recipe List

Top of page

  
     
     
 

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

 

 

  
 

Soup List

Recipe List

Top of page

  
     
     
  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 Cayenne Hot Sauce

  • 1/2 teaspoon dried oregano leaves

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 lb. lean ground beef

  • 1 (8 oz.) can tomato 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 Cayenne Hot Sauce, oregano, salt, if used and pepper. Add ground beef. Brown. Stir in tomato 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

 

 

  
 

Beef List

Recipe List

Top of page

  
     
     
 

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 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 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

 

 

  
 

Beef List

Recipe List

Top of page

  
     
     
 

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

  • 2 - 8 oz. cans tomato sauce

  • 2 T. finely chopped fresh parsley

Mix ground beef, rice, onion, green pepper, Burning Asphalt Habanero Hot Sauce, salt, thyme, egg and 1/2 cup tomato sauce. Shape into loaf in shallow baking dish.

Bake at 350° Fahrenheit for one hour; pour off fat. Meanwhile, cook remaining tomato sauce and parsley. Pour over meat loaf; bake 10 minutes more.

Yield: 6 servings

 

 

  
 

Beef List

Recipe List

Top of page

  
     
     
 

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

 

 

  
 

Beef List

Recipe List

Top of page

  
     
     
 

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 Cayenne Hot 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 butt