It has been discovered that there are many ways to use Jake Albert's Fuego Rojo than just on chicken wings. Here are just a few recipes to help get your creative juices flowing. We would love to hear what you come up with!
Radicchio Lettuce
Warm Goat or Brie cheeses
Chopped Walnuts or Pistachios
Drizzled with Jake Albert's Fuego Rojo
1 dozen separated chicken wings, tips removed
1 1/2 tbsp fresh ground black pepper
1 tbsp garlic powder
1 tbsp seasoned salt
1/4 tbsp cayenne pepper
Pinch onion powder
1/4 cup Jake Albert's Fuego Rojo
Non-stick cooking spray
Mix pepper, garlic powder, seasoned salt, cayenne, and onion powder in a large resealable bag. Add chicken wings and toss until chicken is coated. Refrigerate chicken for minimum 4 hours.
Preheat oven to 400F, place chicken wings, skin side up on a oil sprayed tin foil or baking rack on a baking sheet. Cook wings for 40 minutes, or until internal temperature is 180F
Remove fully cooked chicken wings and place in heat proof bowl, cover with Jake Albert's Fuego Rojo and toss, coating wings.
Serve with plain yogurt or blue cheese dressing , carrots and celery
1 full rack of pork back ribs, membrane removed from underside
1/2 cup of your favorite rib or barbeque rub
1/4 cup water
1 tsp Liquid Smoke
1/4 cup Jake Albert's Fuego Rojo
In a large baking pan or sheet cake pan that is large enough to hold the ribs flat, add the ribs and sprinkle on half of the rub, massaging the rub into the ribs. Flip ribs over and repeat with the remaining rub.
Remove excess rub from pan and discard
Flip over ribs so the meat is on the bottom. Cover ribs with tin foil and place in refridgerator for at least 4 hours to overnight to allow the rub to penetrate into the ribs
Preheat oven to 275F
Add the water to the rib pan, carefully without disturbing the ribs. Place ribs covered in tinfoil in oven for 2.5 to 3 hours basting hourly with the collected juices. Ribs are done when the meat has pulled back from the rib tips exposing about 1/2 inch of bone and the ribs are easy to wiggle.
Place ribs back into the refridgerator for at least a few hours or overnight to let the juices go back into the meat and to firm up as at this point they will try to fall apart.
Preheat oven to 350F
Transfer the ribs to a cookie sheet and reheat the ribs until warmed through. Remove from oven and brush glaze on both sides. Turn oven temperature to Broil and bake ribs uncovered until Fuego Rojo starts to bubble.
Remove from heat, separate into individual ribs and serve with baked beans and or coleslaw.
1 lb, thinly sliced stir fry beef *
1 stalk celery, chopped
1 carrot, sliced thinly
4 spring onions, chopped
1/2 tsp chopped Ginger
1 clove garlic, finely sliced
1 red or orange bell pepper sliced into strips
1 tbsp soy sauce
3 tbsp Jake Albert's Fuego Rojo
2 tbsp Vegetable or Peanut Oil
Heat wok, or large skillet to medium / high heat. Add oil, soy sauce, garlic, ginger, carrot, celery, pepper slices and, fry for 2 minutes, reduce heat to medium, add beef stiring constantly. When the beef is almost done, add spring onions and Jake Albert's Fuego Rojo. Cook for 1 minute longer. Serve on fine egg noodles or rice.
* Alternate beef with sliced, boneless, skinless chicken breasts, pork tenderloin or meat substitute of choice.
Your favourite crepe recipe
Dust with powdered sugar
2 tbsp Ice cream or Whipped cream
Drizzled with Jake Albert's Fuego Rojo
Garnished with Pomegranate seeds
2 Tsp Jake Albert's Fuego Rojo
2 tbsp white wine vinegar
2 tbsp olive oil
Drizzle over fresh spring greens, garnish with goat cheese, pomegranate seeds and warm croutons
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