Texas Pete Hotter Hot Sangria Recipes

TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS

Steps:

• 1. Combine Texas Pete® Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325°F oven for 2 hours or until spareribs are tender.

TEXAS PETEANDREG; HOTTER HOT SANGRIA

Steps:

• 1. Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest. 2. Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill. 3. While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well. 4. Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve. 5. Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts Sangria base to 1 part club soda and serve immediately. Sangria can be served in a shot glass and well chilled or over ice in a glass like traditional Sangria.

TEXAS PETEANDREG; SULTRY GRILLED CHICKEN

Steps:

• 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.

TEXAS PETE® HOTTER HOT SANGRIA

Steps:

• Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest.
• Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
• While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well.
• Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve.
• Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts sangria base to 1 part club soda and serve immediately.

HOT SANGRIA

Steps:

• In a medium saucepan, combine sugar, juice, and 1/2 cup water.
• Simmer, stirring 5 minutes.
• Stir in wine, liqueur, & fruit slices.
• Heat over medium heat, stirring until hot. Discard fruit wedges pour into 4 heated mugs.