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Recipes

Chipotle

Chipotle Baked Swordfish Steak

DIFFICULTY:
Easy

PREP TIME:
10 minutes

INGREDIENTS:
4 Swordfish steaks, 1 inch thick
Redbone Alley Chipotle Aioli Sauce

PREP TIPS:
A good rule of thumb is never to cook your fish for more than 6-7 minutes per inch thickness.

DIRECTIONS:
Preheat oven to 400 degrees. Brush each side of the swordfish steaks liberally with Redbone Alley Chipotle Aioli Sauce. Place steaks on a flat baking sheet and bake for 6-7 minutes. Remove from oven and spoon additional Redbone Alley Chipotle Aioli Sauce over the top of each steak. Serve piping hot and enjoy.

Yields 4 servings

Chipotle Beef Tacos

DIFFICULTY:
Easy

PREP TIME:
10-15 minutes

INGREDIENTS:
12 Taco shells
Red Bone Alley Chipotle Aioli
2 lbs. Ground beef
1 lb. Shredded Cheddar Cheese
1 Tomato, chopped
4 Tbsp. Taco Seasoning, your favorite brand

DIRECTIONS:
Season the ground beef well with the taco seasoning then brown it in a skillet until it is completely cooked. Drain the grease from the meat and set it aside. To assemble the tacos, first fill each shell with a little meat, some cheese, tomatoes. Drizzle with Red Bone Alley Chipotle Aioli Sauce.

Yields 4-6 servings

Chipotle Broiled Catfish Fillets

DIFFICULTY:
Easy

PREP TIME:
10 minutes

INGREDIENTS:
2 lbs. Catfish Fillets
8 oz. Redbone Alley Chipotle Aioli Sauce

PREP TIPS:
A good rule of thumb is never to cook your fish for more than 6-7 minutes per inch thickness.

DIRECTIONS:
Preheat broiler to high. Liberally brush both sides of the catfish fillets with Redbone Alley Chipotle Aioli Sauce. Broil the catfish fillets for 6-7 minutes per inch thickness of the fillets. Remove from the broiler and brush with the remaining Redbone Alley Chipotle Aioli Sauce.

Yields 6 servings

Lemon Peppercorn

Catfish Po-Boy Sandwich

DIFFICULTY:
Medium

PREP TIME:
15-20 minutes

INGREDIENTS:
2 lbs. Catfish fillets, cut into 1” pieces
6 Hot dog buns or split hoagie rolls
6-8 oz. Redbone Alley Lemon Peppercorn Aioli Sauce
2 Eggs, well beaten
2 cups Flour, plain
1/2 qt Vegetable Oil
Shredded Lettuce
Chopped tomatoes, ripe
Salt and Pepper to taste

PREP TIPS:
For even more flavor, dredge the catfish pieces in hot sauce instead of the egg before going into the flour.

DIRECTIONS:
Heat the oil to 375 degrees in a heavy pot or skillet. Season the flour well with salt and pepper. Dip the catfish pieces into the beatne egg and then into the seasoned flour. Shake the excess flour from the fish then carefully drop each piece into the hot oil. Be careful not to crowd the fish pieces. Fry the catfish, turning often until they float and then 1 minute longer. Remove the fried fish to a towel for draining.

To assemble the Po-Boys, open the buns and brush the inside of each with 1-2 ounces of Redbone Alley Lemon Peppercorn Aioli Sauce. Add lettuce, some tomato pieces and then the piping hot catfish fillets.

Yields 6 servings

Roasted Garlic

Bagged “Campground” Catfish with Roasted Garlic Aioli Sauce

DIFFICULTY:
Medium

PREP TIME:
30 minutes

INGREDIENTS:
2 lbs. Catfish Fillets
1 cup Sliced Yellow Squash
1 cup Sliced Zucchini
1 cup Sliced Button Mushrooms
1 Sliced Red Bell Pepper
1 Sliced Sweet Onion
2 Tomatoes, Sliced ½” thick
8 oz. Redbone Alley Roasted Garlic Aioli Sauce
4 Aluminum Foil Pieces, 12” x 12”

PREP TIPS:
If camping simply place the packages at the edge of the campfire or on a grill grate above the fire. Cook time will depend on the heat of the fire.

DIRECTIONS:
Lay the foil sheets out and slightly to the center of each sheet, place 2-3 slices of tomatoes down. Top the tomatoes with 8 ounces of the catfish fillets, then a quarter of the remaining veggies. Repeat the process until you have 4 portions filled. Next, pour 2 ounces of Redbone Alley Roasted Garlic Aioli Sauce over the top of the catfish and veggies. Carefully fold the foil sheets over point to point, making a triangle out of them. Crimp the edges of the triangles extremely well to seal it and form a tent. It is important that no air can escape the tent.

Pre-heat oven to 375 degrees. Place the packages directly on the oven rack and bake for 20-25 minutes. The foil packages will plump up while baking. Serve one package to each guest. Be careful when piercing the packages to avoid steam burns.

Yields 6-8 servings

Broiled Chicken Breasts With Roasted Garlic Glaze

DIFFICULTY:
Easy

PREP TIME:
15 minutes

INGREDIENTS:
4 Boneless and skinless chicken breasts
Redbone Alley Roasted Garlic Aioli Sauce

DIRECTIONS:
Brush both sides of each chicken breast with an ounce of Redbone Alley Roasted Garlic Aioli Sauce. Arrange the breasts on a broiler pan and place them under the broiler for 3-5 minutes. Turn the breasts over and broil for an additional 3-5 minutes. Remove the breasts from the oven and pour the remaining Redbone Alley Aioli over the top of each breast. Place them directly under the broiler again for no more than 1 minute. Remove from oven and enjoy with a baked potato and some crisp veggies. These are also great served hot over a green salad and topped with some thin slices of sweet onions.

Broiled Tomatoes With Roasted Garlic Aioli Sauce

DIFFICULTY:
Easy

PREP TIME:
10-15 minutes

INGREDIENTS:
6 Ripe red tomatoes, cut in half
Redbone Alley Roasted Garlic Aiol Saucei
Vegetable cooking spray

DIRECTIONS:
Preheat broiler to medium-high. Spray a baking pan well with the cooking spray. Arrange the 12 halves of tomatoes side by side on the pan, cut side up. Spoon an ounce of Redbone Alley Roasted Garlic Aioli Sauce over each tomato half and broil for 8-10 minutes.

This side dish is a perfect accompaniment to steak, fish fillets and chicken.

Yields 4-6 servings

Crab Stuffed Beef Tenderloin with Roasted Garlic Aioli Sauce

DIFFICULTY:
Medium

PREP TIME:
25-30 minutes

INGREDIENTS:
3-4 lbs. Beef tenderloin
1 lb. Lump crab meat
10 oz. Alley Roasted Garlic Aioli

DIRECTIONS:
Preheat grill to high.

Using a long slender knife and starting at the tail (thin) end of the tenderloin, hollow out a channel all of the way down the loin being careful not to pierce the other end. Next, mix together 1 ounce of Redbone Alley Roasted Garlic Aioli Sauce with the crab meat. Fill the channel with the crab mixture, packing in as much as you can.

Brush 2-3 ounces of Redbone Alley Roasted Garlic Aioli Sauce over the entire tenderloin. Place the tenderloin on the grill and cook the loin for 15-20 minutes for medium rare being sure to turn often to insure even preparation. If you like your beef cooked more, leave it on longer.

To serve, allow the stuffed loin to rest for 2-3 minutes, then slice into 1” slices across the loin. Place the slices on a serving platter, then drizzle the remaining Redbone Alley Roasted Garlic Aioli Sauce over the top of the beef.

Yields 6-8 servings

Crab Stuffed Pork Tenderloin with Roasted Garlic Aioli Sauce

DIFFICULTY:
Easy

PREP TIME:
15-20 minutes

INGREDIENTS:
2 Pork Tenderloins, about 1 pound each
8 oz. Lump crab meat, shells removed
Redbone Alley Roasted Garlic Aioli Sauce

DIRECTIONS:
Preheat grill to medium high.

Mix 1-2 oz. of Redbone Alley Roasted Garlic Aioli Sauce with the lump crab meat in a bowl. Using a sharp, long knife, carefully hollow out a channel through the pork tenderloins from end to end. Gently stuff each tenderloin with the crab mixture.

Brush Redbone Alley Roasted Garlic Aioli Sauce evenly over the stuffed tenderloins. Grill for 8-10 minutes, turning often. Remove the tenderloins from the grill and allow them to rest for 2-3 minutes before slicing.

To serve, slice and arrange on a platter. Carefully drizzle the remaining Redbone Alley Roasted Garlic Aioli Sauce over the top of the slices.

* This dish can easily be seared in a pan or roasted in an oven as well.

Grilled Roasted Garlic Chicken

DIFFICULTY:
Easy

PREP TIME:
20-25 minutes

INGREDIENTS:
4 8-ounce Boneless Chicken Breasts
8 tbl. Redbone Alley Roasted Garlic Aioli

PREP TIPS:
Prepare a medium hot charcoal or gas grill. Brush each side of the chicken breasts evenly with Redbone Alley Roasted Garlic Aioli.

DIRECTIONS:
Prepare a medium hot charcoal or gas grill. Brush each side of the chicken breasts evenly with Redbone Alley Roasted Garlic Aioli. Place the breasts on the hot grill for 3-4 minutesutes then flip and cook the other side 3-4 minutesutes. Flip the breast again and repeat this process for a total cook time of 12-15 minutesutes or until the juices cominutesg from the chicken run clear.

Remove the grilled chicken from the grill and pour the remaining sauce over each breast.

SPECIAL INSTRUCTIONS:
Serving suggestion: Serve these by themselves with some potatoes and veggies or put them on a bun with some fresh lettuce and tomatoes for a great sandwich.

Grilled Veal Chop with Roasted Garlic Aioli

DIFFICULTY:
Medium

PREP TIME:
15-20 minutes

INGREDIENTS:
2 2 inch Thick Veal Rib Chops
8 oz. Redbone Alley Roasted Garlic Aioli

DIRECTIONS:
Prepare a piping hot charcoal or gas grill. Paint both sides of each chop with Redbone Alley Roasted Garlic Aioli. Place the painted Veal chops on the grill for a total cook time of 12-14 minutes for medium, turning the chops every 2 minutes or so to prevent burning. Once grilled, remove the chops and allow them to rest for 2-3 minutes before serving. To serve drizzle the remaining Redbone Alley Roasted Garlic Aioli over the top of each grilled veal chop for the perfect protein.

Yields 2 servings

Lamb Kebobs with Roasted Garlic Aioli

DIFFICULTY:
Medium

PREP TIME:
10-15 minutes

INGREDIENTS:
2 lbs. Lamb Meat, cut into 1” x 1” cubes (Use leg or shoulder meat)
4 Green Bell Peppers, seeded then cut into 1” x 1” pieces
4 Red Bell Peppers, seeded then cut into 1” x 1” pieces
18-20 Button Mushrooms
2 Sweet Onions, skinned and cut into wedges
10 oz Redbone Alley Roasted Garlic Aioli
6 Wooden or metal skewers, 10” or longer

DIRECTIONS:
Prepare a charcoal or gas grill to medium high heat. Stick the ingredients on to the skewers alternating the meat and veggies until the skewers are completely filled. This amount should make approximately 6 servings on 10” skewers.

Brush the food laden skewers liberally with Redbone Alley Roasted Garlic Aioli then place them on the grill for 2-3 minutes. Rotate the skewers every minute or so for a total cook time of 8-12 minutes for medium rare. If you like you meat more well done, cook for longer.

To serve, simply remove the cooked meat and veggies from the skewers and pour more Redbone Alley Roasted Garlic Aioli over the top of each.

Mashed Potato Casserole

DIFFICULTY:
Easy

PREP TIME:
1 hour

INGREDIENTS:
15-20 Small Russet potatoes, skins removed
Redbone Alley Roasted Garlic Aioli
1 cup Bacon pieces, preferably fresh cooked
¼ cup Scallions, chopped
½ cup Monterey Jack Cheese, shredded
½ cup Sharp Cheddar Cheese, shredded

DIRECTIONS:
In a pot bring enough water to cover the potatoes to a rapid boil. Place the potatoes in the water and boil them for 20-30 minutes being sure to cover the pot tightly with the lid. Once the potatoes become tender, drain well the water from the pot and dump the potatoes into a mixing bowl. Add the remaining ingredients to the potatoes and using a fork or potato masher, mash it all together until it becomes fairly smooth.

Next, spoon the potato mixture into a greased casserole dish and place it in a preheated 375 degree oven for 20-25 minutes. Serve this casserole piping hot.

Yields 6-8 servings

Pan Seared Roasted Garlic Tuna Steaks

DIFFICULTY:
Easy

PREP TIME:
10 minutes

INGREDIENTS:
4 Tuna steaks, 1 inch thick
Redbone Alley Roasted Garlic Aioli

DIRECTIONS:
Bring a large non-stick pan to a piping hot temp. Spoon a half of ounce over each side of the tuna steaks and add them to the pan allow them to cook for 2-3 minutes. Flip the steaks over and cook them for 2-3 more minutes on the other side for a great medium. (Cook time should be adjusted up or down if you like your tuna rare or well done). Remove the tuna from the pan and spoon the remaining Redbone Alley Roasted Garlic Aioli over the top of each fillet just prior to serving.

Yields 4 servings

Roasted Garlic Burger

DIFFICULTY:
Easy

PREP TIME:
15 minutes

INGREDIENTS:
2 pounds ground chuck
1 loaf good crusty bread, cut into 4 sections
Redbone Alley Roasted Garlic Aioli

DIRECTIONS:
Preheat the grill. In a bowl, mix the meat and the Roasted Garlic Aioli.

Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them.

Cook burgers over a hot fire until desired temperature is reached.

Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.

Place the burger in the bread, and top with your favorite condiments, veggies or more Aioli.

Yields 4 servings

Roasted Garlic Enhanced Pork Tenderloin

DIFFICULTY:
Easy

PREP TIME:
20 minutes

INGREDIENTS:
2 Pork tenderloins approximately 1 lb.each
Redbone Alley Roasted Garlic Aioli

DIRECTIONS:
First be sure the pork tenderloins are well cleaned with all the silver skin and fat removed. Spoon 2-3 ounces of Redbone Alley Roasted Garlic Aioli over both tenderloins being sure all is covered with sauce. Place them on a broiler pan and into a pre-heated 375 degree oven for15-18 minutes. Remove the tenderloins from the oven and allow them to rest for 2 minutes or so. Slice the tenderloins across the grain and into 1 inch pieces.

To serve, arrange the slices on a serving platter then liberally spoon on the rest of the bottle of Redbone Alley Roasted Garlic Aioli over the top.

Yields 6-8 servings

Roasted Garlic Grilled New York Strip Steak

DIFFICULTY:
Easy

PREP TIME:
10-15 minutes

INGREDIENTS:
4 12-16 ounce Great Quality New York Strip Steaks
10 oz. Redbone Alley Roasted Garlic Aioli

PREP TIPS:
Redbone Alley Smokey Chipotle Aioli is another superior and easy sauce substitute for plainly grilled, great steaks.

DIRECTIONS:
Prepare a charcoal or gas grill to piping hot. Immediately before you are ready to put your steaks on the grill, paint 1oz. of Redbone Alley Roasted Garlic Aioli over both sides of the great steaks. Sear the steaks on the fiery grill for 8-10 minutes turning them often to insure even cooking and for a perfect medium rare.

To serve, allow the steaks to rest for 1-2 minutes then liberally pour the remaining Redbone Alley Roasted Garlic Aioli over the top of each steak.

Yields 4 servings

Roasted Garlic Kissed Grilled Sweet Corn

DIFFICULTY:
Easy

PREP TIME:
10-15 minutes

INGREDIENTS:
6-8 ears Sweet corn, shucked and well cleaned
Redbone Alley Roasted Garlic Aioli

PREP TIPS:
This is a great alternative to simple boring butter on sweet corn.

DIRECTIONS:
Bring a quart of water to a rapid boil. Add the ears of corn and allow them to boil for 6-8 minutes. Drain the water from the corn and allow them to rest at room temp. (This step can be done way ahead of time). Prepare a hot charcoal or indoor grill. Grill the ears of corn for 4-6 minutes each rolling them often to insure even cooking. Remove the grilled corn from the grill then liberally spoon the Redbone Alley Roasted Garlic Aioli over each. Serve these immediately.

Roasted Garlic Mashed Potatoes

DIFFICULTY:
Easy

PREP TIME:
25-30 minutes

INGREDIENTS:
12-15 Small Russet Potatoes
Redbone Alley Roasted Garlic Aioli

DIRECTIONS:
Bring a pot of water just large enough to cover the potatoes to a rapid boil. Place the potatoes into the boiling water for 20-30 minutes. Cover the pot and boil the potatoes until they become tender. Once tender, drain well the water from the potatoes and dump them into a mixing bowl. Using a fork or potato masher, begin to mash the potatoes while hot. Add the Redbone Alley Roasted Garlic Aioli to the hot potatoes and finish mashing them to your desired smoothness. Serve these immediately.

Yields 4-6 servings

Wasabi

Broiled Sea Bass With Wasabi Glaze

DIFFICULTY:
Easy

PREP TIME:
15 minutes

INGREDIENTS:
4 Sea Bass Fillets, 2 inches thick
Redbone Alley Wasabi Sauce
4 Tbsp. Olive oil

DIRECTIONS:
Brush each sea bass fillet with olive oil. Place fillets on a broiler pan, spaced evenly and side by side. Place under the broiler for 6-7 minutes. Turn fillets over and cook for another 4-6 minutes. Remove from the oven and turn over once again. Liberally spoon Redbone Alley Wasabi Aioli Sauce over this side of the sea bass and place them again directly under the broiler for 1-2 minutes.

Remove the now glazed sea bass and serve them piping hot.

Yields 4 servings

Grilled Oriental Beef Satay with Spicy Wasabi

DIFFICULTY:
Easy

PREP TIME:
4-8 minutes

INGREDIENTS:
1 lb. Beef Flank Steak, sliced into 1/2 pieces across the grain
1 Btl. Of Redbone Alley Wasabi Aioli
10-12 wooden skewers

PREP TIPS:
Soak the wooden skewers for at least 1 hr.

DIRECTIONS:
Soak the wooden skewers for at least 1 hr. Run a skewer up the length of each beef piece leaving some wood exposed like a popsicle. Repeat this with the remaining beef and skewers.

Brush each side of the beef sticks or satays with Redbone Alley Wasabi Aioli and place them on a piping hot charcoal or indoor grill. Grill the beef satays for 2 minutesutes per side for a good medium.

Pour the remaining Redbone Alley Wasabi Aiolio into a small bowl for a dippin' sauce.

SPECIAL INSTRUCTIONS:
To serve, arrange the beef satay's, around the Wasabi Aioli. These are great appetizers or wonderful snacks for parties.