Spicy Jalapeño Chicken Thighs
Lightly coat chicken thighs with B Gourmet’s Jalapeño Sauce & Marinade using a basting brush on
both sides. Place the meat on the grill. Place the remaining B Gourmet sauce in a small saucepan, over
low heat or on the edge of a gas or charcoal grill, and allow to gently simmer while the meat cooks.
Cook the chicken about 6-8 minutes per side. Continually brush the meat with the sauce every
few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated
sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the
chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven
and spoon the sauce all over the top of the chicken. Return the baking dish to the oven and bake for
another 15 minutes.
Tangy Chipotle Barbecue Chicken Breasts
Lightly coat chicken breasts with Borderline Gourmet Chipotle Sauce & Marinade using
a basting brush on both sides. Place the meat on the grill. Place the remaining Borderline
Gourmet sauce in a small saucepan over low heat, or on the edge of a gas or charcoal grill,
and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Continually brush the meat with the sauce every
few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the
heated sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place
the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish
from the oven and spoon the sauce all over the top of the chicken. Return the baking dish to
the
oven and bake for another 15 minutes.
Spicy Habanero Barbecue Ribeyes
Marinate ribeyes with Borderline Gourmet’s Habanero Sauce & Marinade, evenly coating
on all sides using a basting brush. Reserve marinade for glazing.
Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 2 hours.
When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks
on oiled grill racks, about 8 to 10 minutes on each side for medium rare.
With a basting brush, baste the steaks with the reserved marinade as a final glaze, if desired.
Allow steaks to stand 5 minutes before slicing on the diagonal to serve.
Texas Spicy Habanero Wings
1 1/2 pounds chicken wings, cut at joints and wing tips removed
B Gourmet's Texas Spice Rub
3/4 cup B Gourmet's Habanero Sauce
1 tablespoon vegetable or peanut oil
2 tablespoons butter
Celery sticks and dressing of choice, for serving
Preheat oven to 400 degrees F.
Lay the chicken wings out in a single layer on a rimmed baking sheet. Season with B Gourmet's
Texas Spice Rub. Bake for 20 minutes.
Bring 3/4 cup of B Gourmet's Habanero Sauce to a boil in a medium saucepan over medium-low
heat until thickened. Stir in butter until melted and smooth. Pour into a large mixing bowl.
Heat oil in a deep-fryer or large Dutch oven to 350 degrees F.
Fry the baked wings for 10 minutes until golden and crisp. Transfer to a paper towel lined sheet
pan to drain.
Toss the fried wings in the sauce to coat. Transfer to a platter and serve with celery sticks and
dressing.
With a basting brush, baste the steaks with the reserved marinade as a final glaze, if desired.
Allow steaks to stand 5 minutes before slicing on the diagonal to serve.
Creamy Chipotle Dip
1 cup Mexican cream
1 cup cream cheese
½ cup Borderline Gourmet Chipotle Sauce & Marinade
Mix until consistency is smooth for dipping. Use as a dip for veggie trays or tortilla chips.
Any flavor of sauce can be used for this recipe. Try them all!
Borderline Gourmet Chips
4-6 wheat tortillas cut into triangles and place in large bowl
Melt 1 stick margarine in microwave
Add 1 cup shredded Jack cheese
½ cup Borderline Gourmet Sauce (of your choice)
Pour ingredients over tortillas in bowl and mix gently.
Place each chip on greased cookie sheet and bake at 375° for 8-10 minutes then turn chips and bake for another 8-10 minutes until golden and crisp.
Creamy Habanero Dip
1 cup Mexican cream
1 cup cream cheese
1 cup B Gourmet Habanero Sauce & Marinade (to taste)
Mix until consistency is smooth for dipping.
Refrigerate for at least 2 hours.
Use as a dip for veggie trays or tortilla chips.
Creamy Jalapeño Dip
1 cup Mexican cream
1 cup cream cheese
1 cup B Gourmet Jalapeno Sauce & Marinade (to taste)
Mix until consistency is smooth for dipping.
Refrigerate for at least 2 hours.
Use as a dip for veggie trays or tortilla chips.
Texas Spice Filet Mignons
Lightly drizzle olive oil onto both sides of an 8-10 oz. filet mignon, rubbing it into meat with hands.
Generously sprinkle B Gourmet’s Texas Spice Rub, on both oiled sides, using your fingers to gently
pat the rub into the beef.
Transfer steaks to a large plate, cover with plastic wrap, and refrigerate overnight or for at least 6 hours.
When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled
grill racks, 6 minutes on each side for medium rare, adding 2 minute intervals per side for desired
doneness (i.e. medium well). (For gas grills, grill on medium heat.)
Allow steaks to stand 5 minutes before serving.
Spicy Fajitas
Lightly drizzle olive oil onto both sides of an 8-10 oz. filet mignon, rubbing it into meat with hands.
Generously sprinkle B Gourmet’s Texas Spice Rub, on both oiled sides, using your fingers to gently
pat the rub into the beef.
Transfer steaks to a large plate, cover with plastic wrap, and refrigerate overnight or for at least 6 hours.
When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled
grill racks, 6 minutes on each side for medium rare, adding 2 minute intervals per side for desired
doneness (i.e. medium well). (For gas grills, grill on medium heat.)
Allow steaks to stand 5 minutes before serving.
