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T H E R E C I P E S

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te x a s p e te ®

a j i n o m oto ® w i n d s o r

BACON & BLEU TRICOLOR TORTELLINI

MINI CHICKEN & BEEF TAQUITO JARS

ELOTE MINI TACOS

SMOKED GOUDA MAC & CHEESE BITES

BUFFALO ROASTED CAULIFLOWER

SRIRACHA GRILLED PEACH SPARE RIB

NIBBLERSCLASSIC CAROLINA

PULLED PORK SLIDERS

ROASTED CORN & MEXICAN CREMA

MINI ELOTES

SPICY LOX & CREAM CHEESE

CROSTINI

SRIRACHA MAPLE CHICKEN & WAFFLE

MINIS

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BUFFALO ROASTED

CAULIFLOWERA whimsical, healthy alternative to chicken wings, featuring the bold, balanced flavor of Texas Pete® Original Hot Sauce.

INGREDIENTS DIRECTIONS

2 oz.

16 oz.

2 oz.

Texas Pete® Original Hot SauceCauliflower florets

Ranch dressing

1 . Preheat oven to 425° F.

2. Place caulif lower f lorets on a parchment paper-lined baking sheet and bake for 15-20 minutes.

3 . Remove the caulif lower from the oven and toss with Texas Pete® Original Hot Sauce in a large mixing bowl.

4 . Plate the caulif lower, drizzle with ranch dressing, and serve while hot.

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ROASTED CORN & MEXICAN CREMA

MINI ELOTESA classic street food dish with some extra Texas Pete® kick.

INGREDIENTS DIRECTIONS

2 Tbsp.

4 cups

2

½ cup

½ cup

¼ cup

1 tsp.

1 tsp.

1 tsp.

¡Sabor! by Texas Pete® Mexican-Style Hot SauceSweet corn kernels

Garlic cloves, minced

Mayonnaise

Cotija cheese, crumbled

Mexican crema

Salt

Black pepper

Paprika

1 . Preheat oven to 350° F.

2. Combine all ingredients except the paprika in a large mixing bowl.

3 . Place the mixture into a large baking dish and garnish the top with paprika.

4 . Bake 30 minutes. Serve while hot.

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SRIRACHA GRILLED PEACH

SPARE RIB NIBBLERSA spicy fusion of American and Asian flavors that is perfect for the summer season, featuring CHA! by Texas Pete® Sriracha Sauce.

INGREDIENTS DIRECTIONS

1 cup

1

2 Tbsp.

4 cups

1

CHA! by Texas Pete® Sriracha SauceRack spare ribs

All-purpose seasoning

BBQ sauce

Peach, halved and pitted

1 . Preheat oven to 325° F. Place spare ribs on a baking sheet and coat evenlywith all-purpose seasoning. Cover ribs with aluminum foil and bake for 2-3 hours.

2. While ribs are baking, mix BBQ sauce and CHA! by Texas Pete® Sriracha Saucetogether in mixing bowl.

3 . Thirty minutes prior to removing the ribs from the oven, baste them with the sauce mixture.

4 . Preheat grill to medium heat.

5 . Remove ribs from the oven and place on the grill , basting liberally and often. At the sametime, place the peach halves on the grill and remove after they get slightly charred.

6 . Remove ribs from the grill after 10-20 minutes and serve with charred peach halves.

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SPICY LOX & CREAM CHEESE

CROSTINIA spicy cream cheese spread made with ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce topped with lox, served on crostinis.

INGREDIENTS DIRECTIONS

2 Tbsp.

8

1 cup

8 oz.

¡Sabor! by Texas Pete® Mexican-Style Hot SauceCrostinis

Cream cheese

Lox

Garnish, as needed

1. Toast crostini to desired crispness.

2. In a small bowl, mix together ¡Sabor! by Texas Pete®Mexican-Style Hot Sauce and cream cheese.

3 . On crostinis, layer on 1 Tbsp. of ¡Sabor! cream cheese,1 oz. of lox, and garnish.

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CLASSIC CAROLINA

PULLED PORKSLIDERSA delicious, shareable treat made simple with Texas Pete® Honey Mustard Sauce.

INGREDIENTS DIRECTIONS

½ cup

8 oz.

16 oz.

8

Texas Pete® Honey Mustard SauceRed cabbage, chopped

Pulled pork

Brioche slider buns

1 . Mix the cabbage and Texas Pete® Honey Mustard Sauce together in a small mixing bowl.

2. Warm the pulled pork in a sauté pan.

3 . Put 2 oz. of pulled pork on the heel of each slider bun, top with 1 oz. slaw mixture, and crown the sandwich with the bun.

4 . Serve while hot.

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SRIRACHA MAPLE

CHICKEN & WAFFLE MINISDeep-fried chicken tenders on mini waffles, drizzled with maple syrup blended with CHA! by Texas Pete® Sriracha Sauce.

INGREDIENTS DIRECTIONS

¼ cup

1 cup

8 oz.

1

CHA! by Texas Pete® Sriracha SauceMaple syrup

Chicken tenders

Mini waffle rounds

1 . In a small bowl, mix together CHA! by Texas Pete® Sriracha Sauce and maple syrup.

2. Lightly fry the chicken tenders until fully cooked.

3 . Cut chicken tenders to a size matching the mini waffles, typically about 2 oz. portions.

4 . Toast mini waffle rounds.

5 . Top mini waffle rounds with portioned chicken tenders and drizzle with CHA! by Texas Pete® Sriracha Sauce maple syrup.

6 . Serve while hot.

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BACON & BLEU

TRICOLOR TORTELLINITricolor Tortellini from Bernardi by Ajinomoto® Windsor, topped with warm bacon, bleu cheese, red onion, spinach, and toasted walnuts, tossed in a honey-apple vinaigrette.

INGREDIENTS DIRECTIONS

2 cups

1 cup

½ cup

¼ cup

¼ cup

½ cup

¼ cup

Bernardi Tricolor TortelliniSpinach, chopped

Honey-apple vinaigrette

Bacon pieces, cooked and kept warm

Bleu cheese, crumbled

Red onion, sliced

Chopped walnuts, toasted

1. Thaw the Tricolor Tortellini.

2. Toss the Tricolor Tortellini, spinach, and honey-apple vinaigrette together in a large mixing bowl.

3 . Transfer to serving bowls and top with the red onion, bleu cheese, bacon, and walnuts.

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ELOTE

MINI TACOSCrunchy Chorizo & Queso Blanco Mini Tacos from Posada by Ajinomoto® Windsor, topped with a quenelle of sweet and savory elotes, and garnished with scallions.

INGREDIENTS DIRECTIONS

12

4 cups

2

½ cup

½ cup

¼ cup

1 tsp.

1 tsp.

1 tsp.

Posada Chorizo & Queso Blanco Mini TacosSweet corn kernels

Garlic cloves, minced

Mayonnaise

Cotija cheese, crumbled

Mexican crema

Salt

Black pepper

Paprika

1 . Preheat oven to 350° F.

2. Combine the sweet corn kernels, garlic, mayonnaise, cotija cheese, Mexican crema, salt, and pepper in a large mixing bowl.

3 . Place the mixture into a baking dish and sprinkle the paprika on top.

4 . Bake for 30 minutes.

5 . Before the elotes are done baking, cook the Chorizo & Queso Blanco Mini Tacos according to package directions.

6 . On a serving plate, top the mini tacos with the elotes mixture, and serve immediately.

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MINI CHICKEN & BEEF

TAQUITO JARSMini Taquitos from Posada by Ajinomoto® Windsor served with a small mason jar layered from the bottom up with spicy chorizo, lettuce, tomato, refried beans, and a Mexican cheese blend, topped with sour cream.

INGREDIENTS DIRECTIONS

8

½ cup

½ cup

½ cup

½ cup

½ cup

½ cup

Posada Mini TaquitosChorizo, cooked

Lettuce, shredded

Tomato, chopped

Refried beans

Mexican cheese blend

Sour cream

1. Fill a 6 oz. mason jar with 2 Tbsp. of chorizo, 2 Tbsp. of lettuce, 2 Tbsp. of tomato, 2 Tbsp. of refried beans, 2 Tbsp. of Mexican cheese blend, and 2 Tbsp. of sour cream, in that order.

2. Cook the Mini Taquitos according to package directions and serve with the mason jars.

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SMOKED GOUDA

MAC & CHEESE BITESSmoked Gouda Mac & Cheese Bites from Molly’s Kitchen are served in bamboo cones, topped with diced pancetta, and finished with a creamy chimichurri sauce.

INGREDIENTS DIRECTIONS

8

¼ cup

¼ cup

Molly’s Kitchen Smoked Gouda Mac & Cheese BitesPancetta, diced

Chimichurri

1 . Fill 4 bamboo cones with two Smoked Gouda Mac & Cheese Bites each.

2. Top each cone with 1 Tbsp. of the pancetta.

3 . Drizzle 1 Tbsp. of chimichurri on each cone and serve.

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Thank you for attending Flavors in the Sky 2017!

We hope you enjoyed all the fun creations from Texas Pete® and Ajinomoto® Windsor,

and we look forward to seeing you next year!