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WOK SHRIMP WITH OLE HOT'N FRUITY PASSION FRUIT HOT SAUCE
  • 18 large shrimp, peeled & deveined
  • Salt & pepper to taste
  • 1 Egg white
  • 1/2 tbs Cornstarch
  • 2 cups oil
  • 1 chopped, garlic clove
  • 1/2 cup diced onion
  • 1 1/2 cup sliced water chestnuts
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped scallions
  • 1 tbs OLE HOT'N FRUITY PASSION FRUIT HOT SAUCE
Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs oil. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts, mushrooms & shrimp. Blend in OLE HOT'N FRUITY PASSION FRUIT HOT SAUCE & flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter & sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since the food is not touched in any way.


RECIPES




BEEF WITH OLE CHIPOTLE GOLD HOT SAUCE
  • 3 lbs Beef Chuck Roast
  • 1/2 c Chopped onion
  • 1/2 c Chopped Celery
  • 1/2 c Chopped Green Pepper
  • 1 c Water
  • 1 1/2 c Catsup
  • 3 tbs OLE CHIPOTLE GOLD HOT SAUCE
  • 2 tbs Brown Sugar
  • 2 tbs Vinegar
  • 2 ea Cloves Garlic, Minced
  • 1 ea Bay Leaf
  • 1 t Salt
  • 1 t Dry Mustard
  • 1 t Chili Powder
  • 8 ea Hamburger Buns
Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, OLE CHIPOTLE GOLD HOT SAUCE, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder.

Cook slowly 1 hour. Remove bay leaf; serve on buns.
RECIPES



FISH IN HOT FANNY SAUCE
  • 4 Tbs Butter, unsalted
  • 1 tbs Cayenne pepper
  • 1 Tbs OLE HOT'N FRUITY TENA PEPPER SAUCE
  • 1 tbs Black pepper, ground
  • 1 tbs White pepper, ground
  • 1 tbs Paprika
  • 1 tbs Oregano
  • 1/4 c Onion, minced
  • 3 Garlic cloves, -in thin slices
  • 1 Tbs Pecans, chopped fine
  • 1/4 c Pecans, sliced
  • 2 tbs Lemon juice
  • 2 Fish steaks, cut 1 inch thick

 
Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika and diced pecans. Cook over medium heat until onions are clear. Add OLE HOT'N FRUITY TENA PEPPER SAUCE.

Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick. Cook on high 4-5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning.

* Serve with a simple rice or pasta dish
RECIPES



ORIENTAL SPICY ORANGE BEEF
  • 1 pound Beef flank or round steak
  • 1 cup Cool beef broth
  • 2 tbs Corn oil
  • 1/4 cup Soy sauce
  • 1/4 cup Slivered orange peel
  • 1/4 cup Dry sherry
  • 10 milliliter Minced garlic
  • 1/4 cup Orange marmalade
  • 1 tbs OLE HOT 'N FRUITY GINGER HOT SAUCE
  • 1/2 tbs Crushed dried red pepper
  • 2 tbs Corn starch
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until browned. Return all beef to Wok. Add: peel, garlic and OLE HOT 'N FRUITY GINGER HOT SAUCE. Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice. Serves 4.
RECIPES




CHICKEN CHILI NACHOS
  • 4 chicken breasts, boiled and shredded
  • 2- 8 oz packages of cheese (cheddar, jack, Colby)
  • 1 or 2 cans spicy chili beans
  • 16 oz. sour cream
  • 1 can of cream of chicken soup
  • 1 can of diced tomatoes with green chilies
  • 1 jar OLE HOT´N FRUITY RED AND GREEN JALAPEÑOS
  • 1-2 bags of nachos

In large pot add sour cream, soup, tomatoes, OLE HOT´N FRUITY RED AND GREEN JALAPEÑOS , and chicken. Let simmer 10-15 minutes. Layer baking dish with smashed nachos, then pour chicken mixture on top.

Next spread half an 8 oz . package of cheese, then add can(s) of beans, and top with remainder of cheese.

Bake at 350 degrees for 20-30 minutes until cheese is melted.

Serve with additional nachos instead of a fork.


RECIPES
 
 
 

Especies Exóticas Cia. Ltda. / Quito, Ecuador. Southamerica / Phone: +593 02 237 4385
info@especiesexoticas.com
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