Author - Phillip

Orange Pepper Rub

Arrange chicken thighs in a shallow baking dish. Heavily season with Orange Pepper and let sit for about 1 hour. Bake, covered, at 350ºF until tender, about 1 hour or until internal temperature reaches 165ºF. If BBQing, grill chicken over a medium charcoal fire for upto 1 hour until internal temperature reaches 165ºF. For a tangy twist, juice two limes over the chicken with about 5 minutes left.

Serve with Spanish Style Rice:
Brown 1 cup of rice with 1 Tbs olive oil. Add ½ cup onions and 1 clove of chopped garlic and sautée in 5 minutes. In a separate pot, boil 2 cups of water with 2 Tbs Bolner’s Fiesta Brand® Chicken Tomato Concentrate. Slowly add boiling water to rice and cover, lower heat and let simmer 20 minutes. Remove from heat and allow to sit but do not uncover or stir for 5 minutes. Fluff, and enjoy!

Mango Habanero Rub

Mango Habanero Chicken

Sprinkle four chicken quarters with Bolner’s Fiesta Brand® Mango Hebanero Rub and rub into the meat. Cover and allow to marinate up to 24 hours in the refrigerator. Bake at 350º F for up to 1 hour, or until tender (Internal temp 165ºF)

For grilling, cook over a medium charcoal fire (around 350ºF) for up to 1 hour, or until tender (Internal temp 165ºF)

For an added treat, sautée one diced onion and 5 cloves of garlic in one stick of butter and 1 Tbsp Worcestershire sauce, and brush on top the chicken with about 10 minutes left!

Jalapeno Rub

Jalapeno Rub

Sprinkle 1 rack of baby back pork ribs liberally with Bolner’s Fiesta Brand® Jalapeno Rub and rub it into the meat. Wrap ribs in aluminium foil and allow to marinate up to 24 hours in the refrigerator for maximum flavor development. Place ribs in a baking pan and bake in a pre-heated oven at 325º F for 1.5 hours. Remove ribs from oven, wrap tightly in foil, and return them to the oven for another hour. For true BBQ smoked ribs, cook over a low charcoal fire (300º F) for 1 hour. Wrap tightly in foil and place back on grill or in the oven at 300º F for 30 more minutes. Then, unwrap and place ribs back on grill for 30 minutes for a perfect outer texture and fall-off the bone tenderness.

Gourmet Italian Choice

Bolner Family Spaghetti Sauce

  • 2-12 oz. cans Tomato Paste
  • 28 oz. can Diced Tomatoes
  • 10 cups Water
  • 1.5 lb. cross-cut Beef Ribs or Pork Ribs
  • 1 Tbs. Oil
  • 1 Medium Onion (Finely Chopped)
  • 6 Sprigs Parsley (Finely Chopped)
  • 4 Celery Ribs (Finely Chopped)
  • 10 Cloves Garlic (Finely Chopped)

In a 3 gallon pot, brown the ribs in 3 Tbs. oil. Remove. Lightly sauté the finely chopped vegetables. Add meat, tomatoes, tomato paste, and water to the pot and bring to a boil. Reduce heat to a simmer. Add 5 level Tbs. Bolner’s Fiesta Brand® Gourmet Italian Choice and ½ stick of butter. Cover and simmer for about 2 hours until the rib meat falls off the bone, stirring often to prevent sticking. Strain out the bones. Enjoy sauce over pasta or use with your favorite lasagna or pizza recipe. Makes about 5 quarts.

 

Vanilla Beans

Homemade Vanilla Extract

(read the full blog here)

1 jar (750mL) Vodka (40% alc/vol)
8-10 Vanilla Beans
Slice open the beans long ways and scrape the seeds out.  Place the seeds and sliced beans into the vodka.  Set aside and let the beans extract for 9-12 months, giving the jar a good shake once a week. For a quicker batch, use 2 cups Vodka with 8 beans.  Let soak for 8-12 weeks, shaking once a week.

Chicken Flavor Concentrate

Recipe for Chicken Flavor Concentrate

For delicious Chicken Broth:
Dissolve 2 teaspoons Bolner’s Fiesta Brand® Chicken Flavor Concentrate in 2 cups of boiling water.

Increase the amount for soups, vegetables, gravies, pasta, and rice recipes by 1-2 teaspoons or to taste. Makes authentic Caldo de Polio or Chicken Noodle Soup.

Muy Sabroso!

Enchilada Seasoning

Enchiladas

Serves 4-6

¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water 12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas

Heat ¼ cup oil in a skillet over medium heat.  Add the Enchilada Seasoning and cook, stirring constantly, until the color begins to darken (1-2 minutes). Add the water, bring the sauce to a boil, lower the heat and simmer until it thickens (about 5 minutes).  Heat the ½ cup oil in a small frying pan.  Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it.  Drain.  Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up. Garnish with more grated cheese, sauce and minced onion.  Arrange in a baking dish or as individual servings. Heat in an oven or in a microwave until the cheese is melted. Want to use Ancho Chili Pods for this recipe? Click here

Ancho Chili Pods

Bolner Family Deluxe Chili Using Fiesta Brand Ancho Chili Pods

Serves 6-8

1 Tb Oil
2 lb. chili Meat or Ground beef
4 Cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand® Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1 tsp Salt (Optional)
4 Tb Oil
6 Tb Flour
3-4  Bolner’s Fiesta Brand® Ancho Pods
1 tsp Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper

Remove the stems and seeds from the chilies.  Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes.  Let cool for 30 minutes.
Reserve the liquid.  Grind the chilies in a blender or food processor and set
aside.  For a sweeter flavor, using a small spoon, scrape the meat off of the
chili skin and discard the skin prior to blending.

Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil.  Add the tomato
sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and
the reserved chili gravy. SIMMER one hour.  Heat the 4 Tb oil in a sauce pan over medium low heat.  Fry the flour until it is a medium brown color. Be careful not to burn the flour.  Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour.  Serve in bowls with hot tortillas.  Chili is always better the next day!  For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.


San Antonio Enchiladas using Fiesta Brand Chili Pods

Serves 6-8
3-4 Bolner’s Fiesta Brand® Ancho Chili Pods
2 cloves fresh garlic or 1.5 tsp Bolner’s Fiesta Brand® Garlic in Oil
¼ tsp Bolner’s Fiesta Brand® Whole or Ground Comino
½  cup flour
1/3cup Oil
1 quart Chicken Broth
2 tsp Bolner’s Fiesta Brand® Fajita Seasoning
2 dozen Tortillas
¾ lb. Cheddar Cheese
¾ lb. Monterrey Jack Cheese
1 Medium Onion, Chopped or 2 Tbsp. Bolner’s Fiesta Brand ® Instant Chopped
Onions

Cooking oil to warm tortillas.

Remove the stems and seeds from the chilies.  Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes.  Let cool for 30 minutes.
Reserve the liquid. Grind the chilies in a blender or food processor and set
aside.  For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending.

Heat the oil in a heavy pot over medium heat.  Add the flour and cook until it starts to brown. Add the garlic and Comino and fry for 1 minute.  Add the
reserved chili pulp and chicken broth and simmer until sauce thickens.

Heat the about ½ cup oil in a small frying pan.  Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it. Drain.  Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up.  Garnish with more grated cheese, sauce and minced onion.  Arrange in a baking dish or as individual servings.  Heat in an oven or in a microwave until the cheese is melted. For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.

Fancy Light Chili Powder

Bolner Family Deluxe Chili

Serves 6-8

1 tbsp. vegetable oil
2 lb. chili meat or ground beef
4 cloves fresh garlic (peeled and chopped) or 1 Tb Bolner’s Fiesta Brand® Chopped Garlic in Oil
1 medium onion (chopped) or 2 tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 quart chicken broth
½ tsp. Monosodium Glutamate (optional)
½ tsp. Salt (Optional)
5 tbsp. vegetable oil
4 tbsp. flour
4 tbsp. Bolner’s Fiesta Brand® Fancy Light Chili Powder
½ tsp. Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper

Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil.  Add the tomato sauce, chicken broth, monosodium glutamate and salt.  SIMMER one hour.  Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat.  Fry the flour, pepper, comino, and chili powder for 5 minutes, then add this roux to the meat.  Be careful not to burn the flour.  SIMMER over low heat for ½ hour.  Serve in bowls with hot tortillas.  Chili is always better the next day!

Quick Chili Mix

San Antonio Style Chili

Serves 6-8

2 lb. Chili meat or ground beef
1 Tb Oil
2 cups Water
8 Tbsp. Bolner’s Fiesta Quick Chili Mix

Brown the meat in the oil.  Add the water and Chili Mix.  Bring the chili to a boil, then lower heat and simmer until the meat is tender.  Add more water to desired consistency.

Black Pepper

Pepper Steak

  • 2 6 oz. steaks (your favorite cut)
  • 4 tablespoons butter
  • 1 tablespoon Bolner’s Fiesta Brand® Ground Black Pepper
  • 1 cup thinly sliced mushrooms
  • 3 tablespoons oil
  • 3 tablespoons flour
  • 2 garlic cloves (finely chopped)
  • 1 small onion (finely chopped)
  • 1 cup beef broth
  • 1/4 cup red wine
  • Salt (optional)

Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks.

Black Pepper

Black Pepper, Ground

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner’s Fiesta Brand® Ground Black Pepper 1 cup thinly sliced mushrooms 3 tablespoons oil 3 tablespoons flour 2 garlic cloves (finely chopped) 1 small onion (finely chopped) 1 cup beef broth 1/4 cup red wine Salt (optional) Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks

Black Pepper

Black Pepper, Whole

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner’s Fiesta Brand® Whole Black Pepper 1 cup thinly sliced mushrooms 3 tablespoons oil 3 tablespoons flour 2 garlic cloves (finely chopped) 1 small onion (finely chopped) 1 cup beef broth 1/4 cup red wine Salt (optional) Place the peppercorn in a towel and crush then with a rolling pin or grind them in a peppermill. Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks

Seafood Seasoning

Fried Fish, Shrimp or Oysters

Mix 2 Tbsp Bolner’s Fiesta Seafood Seasoning with one cup flour or cornmeal. Beat one egg with one cup of milk. Dredge the fish fillets, shrimp, or oysters in the seasoned flour or cornmeal, then the milk and egg mixture, then again in the dry mixture to coat thoroughly. Fry in 350°F oil until golden brown.

 

Chipotle Hamburger

Blue Cheese Chipotle Burger

Saute 1/4 onion in butter until clear. Allow to cool. Mix 2 tablespoons seasoning with 1 lb. fresh ground beef and sauteed onions. Form patties of the desired size and grill to a medium-well temperature, topping with blue cheese crumbles just before the meat is done to allow a slight melt. Place patty on a toasted sesame seed bun, topped with your favorite condiments, onions, lettuce, tomato and pickles. Quick Chipotle Burger: Sprinkle liberally on patties before grilling.

Southwest Style Fajita Seasoning

Southwest Style Fajita Tacos

1. Sprinkle fajitas (skirt steaks) generously with Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight).

3. Sear the fajitas quickly over a hot charcoal fire to seal in the juices, then allow to cook until just done.

4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.

Chorizo Spice Mix - Salt Free

Chorizo Sausage

  • 2 lbs. ground pork or beef
  • 10 tablespoons (2 1/2 oz.) Bolner’s Fiesta Brand® Chorizo Mix
  • 3 oz. vinegar
  • Salt (optional)

Mix all of the ingredients together and refrigerate for 1 hour or up to 24 hours . The sausage will develop a better flavor if the ingredients are mixed together the day before cooking. When ready, form sausage mix into patties and fry in skillet or char-broil on the grill. Chorizo con Huevos Recipe: Over medium heat, fry 1 lb. of chorizo, breaking it into fine pieces. When the sausage is done, add 8 beaten eggs. Stirring constantly, cook the egg and sausage mixture until just done. Serve on hot flour tortillas.

Chicken Fettuccini Seasoning

Chicken Fettuccini

Melt 1 stick of butter in a large skillet. Add 2 lbs. boneless chicken breast (cut into chunks) and sauté until heated thoroughly. Add 1 cup half and half or heavy cream, 1 package River Road Chicken Fettuccine Seasoning, ½ cup chopped green onions, and 1 Tbsp. lemon juice. Cook covered until mixture thickens and serve over fettuccine.

Creole Pot Roast Seasoning

Creole Pot Roast

Lightly flour and brown 3-5 lbs. roast. Drain cooking oil when the meat is browned. Add the bag of River Road ® Creole Pot Roast seasoning, 2 cups water, and 2 Tbs. Tomato paste or 1 small can tomato sauce. (Optional: add ¼ cup wine). Bring to boil, cover, reduce heat, and cook until tender. Also makes wonderful New Orleans Grillades substituting 1-2 lbs. round steak for roast or a delicious New Orleans style stew using 2-3 lbs. stew meat. *For the 1.33oz jar, use a 4-6 lb roast, 2.5 cups water, and 3Tbs tomato paste.

Etouffee Seasoning - Salt Free

Etouffee Seasoning

Melt 1 stick of butter in a large skillet. Add 1 lb. Peeled deveined shrimp (approx. 3 lbs. unpeeled shrimp) OR 1 lb. thawed crawfish tails. Sauté until heated thoroughly; add 1 cup water, 1 package (½ jar)River Road Etouffee Seasoning, ½ cup chopped green onions, and 1 Tbs Lemon juice. Cook covered until mixture thickens slightly and serve over rice or pasta. (Optional ingredient: 1 Tbs Brandy).

Fajita Seasoning

Fajita Tacos Al Carbon

(Charcoal-grilled fajitas & flour tortillas)

Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

Green Pepper Steak Seasoning

Green Pepper Steak

Combine the contents of this package with ½ cup of water, ½ cup wine, and ½ cup olive oil. Pour over 1 ½-3-lbs. round steak, sliced into ¼ ” strips. Marinate for 3 hours, turning once. Remove meat, pat dry, lightly flour, and brown in 2 tbsp. Oil. Drain cooking oil and marinade. Cover and cook until tender. Serve over fried rice, noodles, or potatoes.

Gumbo Seasoning

Cajun Gumbo

Sauté 1 lb. sliced okra in 1 tbsp. oil until ropiness is gone (about 20 min.) and set aside. In a heavy pot, heat 2 tbsp. oil. Gradually add 2 tbsp. flour, stirring constantly until dark brown. Gradually add ½ cup water, then ½ can tomato paste. Blend well. Add additional 3 ½ cups water, 1 package (½ jar) River Road ® Gumbo Seasoning, ½ tsp. Worcestershire sauce and cooked okra. Bring to a boil. Add gumbo crabs (optional). Cover and simmer for 30 min. Add 1 lb. peeled shrimp, ¼ lb. crab claw meat, and/or 1 dz. Oysters. Simmer for 10 min. Thin with water if too thick. Serve over rice

Jambalaya Seasoning

Cajun Jambalaya

Combine one packet (1/2 jar) of River Road ® Jambalaya Seasoning with 3 cups water or broth and bring to a boil. Add 1 cup raw rice, 3 oz. tomato paste, and/or 1 lb. ham, sausage, shrimp, or chicken. Simmer covered 20 minutes or until rice is tender, stirring once. Also microwaveable.

Meat Loaf Seasoning

Cajun Meat Loaf

Mix 2 lbs. of ground meat and/or pork with 2 eggs, ½ loaf grated dry bread (French bread is best when available), 2-3 tbsp. seasoning and 2 tsp. Salt (optional). Form into loaf and bake 1 hour ant 350′. Mixture can also be formed into meatballs and fried for eating.

New Orleans Chicken Seasoning

New Orleans Style Chicken

Melt 2 sticks butter or margarine. Add 3 Tbsp. Worcestershire sauce, 1 package (½ jar) of River Road ® New Orleans Style Chicken Seasoning, and blend. In a shallow baking dish, arrange 2 lbs. of chicken pieces and pour mixture over evenly. Place in a 350* oven for 2 hours. Serve with rice and French bread.

Black Bean Ole'

Black Bean Ole’

Our Aunt Bev Loves her black beans. She suggests 1 lb. Black Beans, 1-14 oz. can whole tomatoes, 8 Tbls. Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, 1 1/2 quarts water, and 1 lb. ham chunks or sausage. Rinse beans and cover with water and tomatoes. Cover and bring to a boil. Reduce heat and simmer 2-3 hours or until tender adding hot water when needed. Add 8 tablespoons Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, ham or sausage if you desire it and simmer another 30 minutes. Garnish with sour cream, pico-de-gallo and Monterey Jack Cheese. Black Bean Ole’ may be prepared ahead and frozen. Serve as an entree or as a side dish with Fajitas, Mexican Rice or puree for chalups, crispy tacos or Mexican style layer dip.

Chili Mix

Chili Mix Recipe

Brown one pound chili meat in 2 oz. suet. Add one heaping tablespoon Bolner’s Fiesta Brand Chili Mix Seasoning and one pint water. Cook slowly 45 minutes. Thicken if desired. For higher seasoning, add more Chili Mix.

Blackened Seasoning

Blackened Fish

Heat cast iron skillet until extremely hot (minimum 10 min.). In a separate pan, melt 2 Tbsp. butter per 8 oz. Filet. Dip filets in butter, and then coat both sides with River Road Blackened Seasoning. Cook each side until it appears to be charred (1 ½ – 2 min.).

Cajun Bread Topping

Cajun Bread Topping

Melt unsalted butter or margarine and spread evenly over bread.

Sprinkle Cajun Bread Topping lightly and top with grated Parmesan cheese. (Optional: sprinkle chopped chives or parsley over cheese). Heat at 325* until crisp. Also delicious on vegetables and popcorn.

Creole Seasoning

Creole Sauce

  • 3 Tbs River Road ® Creole Seasoning
  • 4 Tbs butter
  • 1 cup Peeled or Chopped Tomatoes
  • 1 cup Tomato Sauce
  • 1/2 tsp Louisiana Style Hot Sauce
  • 3/4 cup Chopped Onion
  • 3/4 cup Chopped Celery
  • 3/4 cup Chopped Bell Pepper
  • 1 1/2 tsp Chopped Garlic
  • 1 1/2 cup Chicken Stock
  • 1 tsp Sugar

Melt butter in a large pan over medium heat. Add tomatoes, onions, celery and bell peppers. Add garlic is River Road ® Creole seasoning and stir thoroughly. Sauté until onions are transparent. Stir in chicken stock, tomato sauce, sugar and hot sauce. Bring to a boil. Reduce heat and let simmer for about 20 minutes, stirring occasionally. Serve over jambalaya, baked chicken, omeletts, Creole meatballs, or use with your favorite recipe.

Demon Dip - Salt Free

Demon Dip

Reserve the liquid from one 16 oz. Can of whole tomatoes. Chop the tomatoes. Mix the contents of this package, the reserved liquid and the chopped tomatoes and chill. Serve with corn chips or vegetables.

Dirty Rice Seasoning

Dirty Rice Seasoning

Use one pound of ground pork, beef or chicken. Brown meat and drain. Add 2¼ cups of water, one tablespoon of butter or margarine 1 cup of rice and 5 Tablespoons (1/3 jar) of River Road® Dirty Rice Seasoning. Stir until mixed. Bring to a boil, cover, and reduce heat to low. Simmer for 20-25 minutes or until rice is soft and liquid has been absorbed. Remove from heat, let sit for 5 minutes, fluff and enjoy! Makes an excellent stuffing for fowl or vegetables such as bell peppers or zucchini.

Italian Garlic Bread Seasoning

Italian Garlic Bread

Melt unsalted butter or margarine and spread evenly over bread. Sprinkle seasoning lightly and top with grated Parmesan cheese. (Optional: sprinkle chopped chives or parsley over cheese). Heat at 325′ until crisp. Also delicious on vegetables and popcorn.

Shrimp

Potato Patties

  • 1 lb. potatoes
  • 3 eggs
  • 1-3/4 oz. package Bolner’s Fiesta Brand Ground Shrimp
  • 1 tablespoon butter (or to taste)
  • salt & pepper to taste

Boil potatoes until done, rinse and mash, adding butter, salt, and pepper to taste.

Separate egg whites and yolks. Whip egg whites on high for about 2 minutes until soft peaks form, then add yolks and the package of Bolner’s Fiesta Ground Shrimp. Mix thoroughly.

Form patties with the mashed potatoes and coat with the egg mixture.  Fry in the 350 F oil until done (about 2-3 minutes), turning patties halfway through.

Seafood Boil

Seafood Boil

Add 1/2 cup (1/2 jar) River Road ® Seafood Boil to 2 quarts of water in a 4-5 quart pot and bring to a boil. Add 3 lbs of shrimp, crab or crawfish and return to a boil. Cook for 5 minutes, remove from heat and let seafood soak in hot water for 15 minutes to allow for flavor development. Cool seafood and enjoy!

Seafood Pasta Seasoning - Salt Free

Seafood Pasta

Melt 1/2 stick of butter in a large skillet.  Whisk in 1 package (or 5 Tbs) of Seafood Pasta seasoning and 1.5 cups of milk.  Simmer for 5-7 minutes until sauce thickens.  Add 1 lb of peeled and deveined shrimp and cook until just pink, about 4 minutes.  Serve hot over pasta and garnish with green onions.

Zesty Italian Delight

Classic Italian Red Sauce

  • 1 tablespoon of oil
  • 1 lb. hamburger meat
  • 2 cloves fresh garlic (chopped)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 teaspoon parsley (chopped)
  • 1 1/2 oz. can tomato paste
  • 1 1/2 oz. can whole tomato (chopped)
  • 1/2 teaspoon salt (optional)
  • 3 cups of water
  • 2 teaspoons BOLNER’s FIESTA BRAND ZESTY ITALIAN DELIGHT

Brown the meat in the oil. Add the vegetables and brown them until onions start to clear. Add the tomatoes and the water and bring the sauce to a boil. Simmer 30 mins over medium heat. Add the seasonings and simmer 30 more minutes over low heat.
Use the sauce in any dish requiring Italian Red Sauce (Spaghetti, Lasagna, Pizza, etc) for a very low calorie sauce. Use only 1 teaspoon of oil for browning the vegetables.

Veggie Sprinkles - Lynwood Farms

Veggie Sprinkles – Lynwood Farms

Veggie Sprinkles is a delicious blend of seasonings that adds zest to any cooked vegetable. Sprinkle on your favorite steamed, stir-fried, broiled or baked vegetables such as broccoli, green beans, squash, or carrots. For a South Texas treat, brush de-seeded poblano, Anaheim and red bell peppers with olive oil and Bar-B-Que until tender. Season with Veggie Sprinkles after peppers are removed from fire.

Red Beans & Rice Seasoning

Red Beans and Rice Seasoning

1 lb. red beans
1lb. sausage or ham

Put 1 lb. red beans in a 4-5 quart pot. Cover with water and soak for 2 hours. Drain water, add back seven cups of water and one package (½ jar) of River Road ® Red Beans and Rice Seasoning. Add 1 lb. sausage or ham or a combination of both. Bring to a boil, then reduce heat and simmer for 3 hours or until beans are tender. To thicken, mash some of the beans in the gravy. Serve over hot steamed rice. Salt may be added.

Wild Game Rub

Bacon-Wrapped Wild Game

Recipe for large pieces ( Hams, Shoulders, Backstrap, Geese, and Ducks)

  • 2 cups of oil
  • 1 can of beer or 1 cup vinegar
  • 4 teaspoons Bolner’s Fiesta Brand® Wild Game Rub

Mix all ingredients together, pour marinade over meat and refrigerate overnight turning once. Place bacon strips on meat and barbecue or bake over moderate heat until done (geese, roasts 3-4 hours, backstrap 45 minutes). For smaller pieces (steaks, doves, quail, etc.), sprinkle Bolner’s Fiesta Brand® Wild Game Rub on game at least two hours before cooking ( overnight is best). Barbecue, bake, braise or fry as preferred.

Spanish Rice Seasoning

Quick & Easy Spanish Rice

  • 1 Tbs cooking oil
  • 1 cup uncooked rice
  • 1 – 7oz can tomato sauce
  • 1 Tbs Bolner’s Fiesta Brand® Spanish Rice Seasoning
  • 2 Cups water

Heat the oil in a pan that has a tight fitting lid. Add the rice and fry it until it starts to turn brown. Stir in tomato sauce, Spanish Rice Seasoning and water and bring to a boil Cover with a tight fitting lid and SIMMER on low heat for 15-20 minutes until the water is absorbed. Do not overcook. Fluff and serve. Makes 6-8 servings.

Garlic Salad Dressing

Garlic Salad Dressing

For the perfect salad dressing, combine 2 tablespoons Bolner’s Fiesta Brand® Garlic Salad Dressing mix with 1-1/4 cup mayonnaise, 3 teaspoons wine vinegar and 1/3 cup water. Bolner’s Fiesta Brand® Garlic Salad Dressing makes an excellent dip! Also try it on raw or steamed vegetables, especially artichokes. Flavor hint: Sprinkle dry mix on chicken before baking. This Jar Makes 12 Cups of Dressing

Hamburger Deluxe

Hamburger Deluxe

Add 1 teaspoon Bolner’s Fiesta Brand® Hamburger Deluxe to one pound of meat 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. Form into 4 oz. patties. Cook quickly over hot charcoal fire or pan fry until done (internal temperature 170 degrees F). Place in a bun and garnish with your favorite toppings. Enjoy! Flavor Hint: for a tangy treat add one egg and one teaspoon Worcestershire to one pound of meat along with Bolner’s Fiesta Brand® Hamburger Deluxe.

Fajita Seasoning

Fajita Tacos Al Carbon (Chicken)

  1. 1. Sprinkle boneless chicken breast generously with Seasoning.
  2. 2.Let fajitas stand 30 minutes for flavor development.
  3. 3.Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.
  4. 4.Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole cheese and picante sauce.
Fajita Seasoning

Fajita Tacos Al Carbon (Chicken)

1. Sprinkle boneless chicken breast generously with Seasoning. 2. Let fajitas stand 30 minutes for flavor development. 3. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. 4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole cheese and picante sauce.

Jerky Seasoning

Jerky Seasoning

Cut beef or game meat into strips and season heavily with Bolner’s Fiesta Brand®Jerky Seasoning. Rub seasoning into meat. For indoor jerky, hang seasoned meat strips in oven and dry overnight at 175 degrees. For smoke flavor, barbecue briefly before hanging in oven or dry over low fire on a barbecue pit or in a smokehouse. Jerky can also be dried in the sun or in a food dehydrator. Always use good food handling practices.

Fajita Seasoning - Salt Free

Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)

1. Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight.

3. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.

4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

Salt Free Tuna Fish Seasoning

Tuna Salad

Mix 3 Tbs River Road ® Tuna Fish Seasoning with 1/3 cup of mayonnaise and a 12oz can of tuna fish. Mix well, cover and refrigerate for 2 hours. Also delicious for chicken salad.

Pan Sausage Seasoning

Breakfast Sausage

Thoroughly mix 2 tablespoons Bolner’s Fiesta Brand® Pan Sausage Seasoning with 1 lb. ground turkey, pork, beef or game. Form patties and fry. Use as a main or side dish, or fry, crumble and scramble with eggs. Sausage freezes well. Sausage makes delicious barbecue. Always use good food handling practices when preparing sausage. The contents of this jar seasons 8.5 lbs of meat.

Venison Sausage Mix

Venison Sausage

  • 12 oz. jar seasons 25 lbs. Venison or Pork Trimmings
  • 24 oz. jar seasons 50 lbs. Venison or Pork Trimmings
  • 1 jar FIESTA VENISON SAUSAGE SEASONING (casing for links optional)

    Mix the meat and the seasoning together. Add the small package of cure (pink) if the sausage is to be smoked. Grind the sausage and stuff into links if desired. Sausage may be bulk packed and fresh frozen, stuffed into links and fresh frozen, stuffed into links, smoked, and frozen or stuffed into links and smoked and dried. Sausage may be enjoyed fried, broiled, barbecued or dried.

Texas Style Steak Seasoning

Texas Style Steak

  • 1. Sprinkle steak generously with Bolner’s Fiesta Brand® Texas Style Steak Seasoning.
  • 2. Let steaks stand for 1 hour for flavor development and tenderization (maximum tenderization occurs when left refrigerated overnight).
  • 3. Sear the steaks quickly over a hot charcoal fire or on a griddle or fry-pan. Do not over-cook meat.
  • 4. Enjoy steaks with all of the trimmings.
Cajun Red Fish & Meat Seasoning

Cajun Red Fish & Meat

1.) Brush both sides of a fish our meat fillet with melted butter.
2.) Sprinkle both sides of the fillet with a generous amount of seasoning.
3.) Heat a heavy skillet (cast iron works best) until extremely hot (at least ten minutes on high heat). Place a fillet in the pan and spoon on 1 teaspoon belted butter. Cook meat for 2 minutes. Turn over, spoon on 1 more teaspoon melted butter and cook two more minutes. This is a very smoky cooking process).
4.) Enjoy!

Try Bolner’s Fiesta SOUTHERN DELIGHT CAJUN RED FISH & MEAT SEASONING on all steak and seafood prepared in this manner.

Crab

Crab, Shrimp, & Crawfish Boil

Add ½ cup of Bolner’s Fiesta Brand ® Crab, Shrimp & Crawfish Boil Seasoning to 2 quarts of water and bring it to a boil. Add 3 pounds of Crab, Shrimp, Crawfish, Lobster or other seafood. After water returns to a boil allow to cook for approximately 2-5 minutes. When shrimp are bright pink and completely curled or the crabs, crawfish and lobster are a bright red color, remove from heat and let seafood soak for 15 minutes to enhance flavor. Drain water, allow to cool slightly and enjoy!

Cayenne Pepper

Recipe for Cayenne Pepper

Spicy Meat Cutlets Slice one beef, pork, or venison tenderloin into 1/2 inch thick pieces. Place inside plastic zip top bag and flatten each piece with mallet. Remove from plastic bag and marinate in 1 cup milk, 2 tablespoons BOLNER’S FIESTA BRAND Cayenne Pepper, and 2 tablespoons BOLNER’S FIESTA BRAND Fajita Seasoning for 30 minutes. Place 2 cups flour in a plastic zip top bag and add 1 tablespoon BOLNER’S FIESTA BRAND Cayenne Pepper, 1 tablespoon BOLNER’S FIESTA BRAND Cajun Redfish Seasoning and 1 tablespoon BOLNER’S FIESTA BRAND Fajita Seasoning. Heat 2 cups oil in iron skillet. Dust Meat with flour and fry until tender. Remove all oil from pan, but leave drippings in pan to equal one tablespoon. Add 1 tablespoon flour and 1 cup milk to drippings in pan. Bring to boil and simmer until thick. Place Spicy Meat Cutlets on a plate and cover with gravy. Serve with homemade mashed potatoes and creamed corn.

Carne Guisada Seasoning

Carne Guisada Tacos

2 lb. Carne Guisada Meat (1/2 inch cubes beef and/or pork) 2 tablespoons oil Water 5 tablespoons (or to taste) Bolner’s Fiesta Brand® Carne Guisada Seasoning Brown the meat in 2 tablespoons of oil. Add 2 cups of water and SIMMER the stew covered at a low heat until the meat is tender. Add water as needed. Mix 5 tablespoons of the seasoning with 3/4 cup of water and add to the stew. SIMMER about 15 minutes until the gravy is of the desired thickness. Serve on hot tortillas!! (Makes about 12 tacos)

Fideo Ole'®

Mexican-Style Vermicelli

  1. Lightly brown 5 to 7 oz. box of fideo (or any very thin pasta) in two tablespoons of cooking oil, bacon grease or lard.
  2. Add one 14-16 oz. size can of whole tomatoes (chopped and with juice), two tablespoons of Fideo Ole’ Seasoning and 1 1/2 cups water.
  3. Cover and simmer until liquid is absorbed…about 10 minutes.
Menudo Spice Mix

Authentic Menudo

Menudo is best served piping hot with tortillas for dipping, and can be chilled and reheated for several days, which only intensifies the flavor.

  • 8 lb. tripe
  • 1 fresh pig’s foot
  • 1 jar (4 oz.) or to taste Bolner’s Fiesta Brand® Menudo Spice Mix
  • Water
  • Salt to taste
  • 1 28 oz. can of hominy
  • Chopped onion for garnish
  • Lemon juice

Put tripe, pig’s foot, salt and water in a large heavy pot, bring to a boil, lower heat and simmer 2-3 hours. Add Bolner’s Fiesta Brand® Menudo Spice Mix and hominy. Simmer 2-3 additional hours until tripe is tender. Serve in bowls topped with fresh chopped onion and a few drops of lemon juice.

Mole Poblano

Mole Poblano

Mix 1 oz. of Bolner’s Fiesta Brand® Mole Poblano in a cup of broth or water. Fry in 2 tablespoons of lard about 5 minutes. Add 1 lb. any kind of cooked meat. Serve hot.

For turkey or hen , use 1 oz. of Fiesta Mole Poblano to each 1 lb. or meat.

New Mexico Ground Chili

Mild Chili Sauce

  • 2 tablespoons cooking oil
  • 3 tablespoons flour
  • 4 tablespoons BOLNER’S FIESTA BRAND NEW MEXICO GROUND CHILI
  • 2 cups chicken stock or water
  • 2 cloves garlic or 1/4 tsp. garlic powder.
  • 1/4 tsp. salt or to taste

Sauté flour in oil over medium heat until brown. Add garlic and chili and cook 1 minute more. This brings out the best chili flavor. Add the water or stock and whisk until smooth. Add salt and simmer for a few minutes, stirring occasionally, until all the flavors are blended and sauce is thickened.

Picadillo Ole' ®

Picadillo

Brown 1 1/2 lb. hamburger meat in its’ own fat. Add 3 diced potatoes, 1-14 oz. can chopped tomato, 4 tablespoons of Bolner’s Fiesta Brand® Picadillo Ole’ and water to cover. Simmer over low heat until potatoes are tender. Add water when necessary. Serve as a main dish or spoon mixture into hot flour tortillas.

Pinto Bean Seasoning

Pinto Beans

  • 1 lb. dry pinto beans
  • 4 oz. ham hock or salt pork
  • 3 tablespoons Bolner’s Fiesta Brand® Pinto Bean Seasoning
  • Water to cover beans

Pick through and rinse one pound of beans. Put beans in a pot, cover with water and soak in refrigerator overnight. Pour off all the water and fill the pot with enough water to cover the beans by one inch. Add the meat to the beans and bring to a boil. Lower the heat. Add the seasoning and simmer for 2 hours until the beans are tender. Serve as a side dish with any food. As a main dish, garnish with grated yellow cheese and serve with hot cornbread. Makes 12 servings.

Taco Seasoning

Beef Tacos

  • 1 tablespoon of oil
  • 1 lb. ground beef
  • 1 tablespoon Bolner’s Fiesta Brand® Taco Seasoning
  • 1/2 cup water
  • 12 taco shells
  • Chopped onions, tomato, lettuce and picante sauce for garnish.

Heat the oil in a skillet and brown the meat. Add the water and the seasoning and simmer the meat on low heat until done( 20-30 minutes). Fill the taco shells with meat and garnish. Enjoy!

Tamale Fixin's® Kit

Tamale Fixin’s®

Please read entire recipe before starting

In addition to this kit, you will need to purchase:

  • 4 pounds of coarse ground pork, chicken, or beef
  • 1 pound of lard
  • 6 cups masa flour (about 2 pounds)

Place corn shucks in warm water to soak and soften while preparing other ingredients.

Meat preparation:

  • 4lb coarse ground pork
  • meat spice packet
  • water

Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and save as part of liquid for masa.

Masa Preparaton:

  • 6 cups Masa flour
  • 5 cups water, broth or stock
  • masa spice packet
  • 1# lard, melted

By hand or in a heavy mixer, blend the masa, liquid and spices well. Continue mixing while adding the melted lard. Be sure all is well mixed. If you want to use prepared wet masa, start with four pounds, and only add the spices and lard.

Stack in large pot with spacer such as aluminum foil, steamer screen or inverted bowl and a few additional shucks to raise tamales off bottom. Add three cups water to pot and steam slowly for 1 hour until ready. Add additional water for steaming if needed. Let cool slightly before eating.

This recipe makes about 5 dozen.

Tamale Masa Seasoning

Seasoned Tamale Masa

  • 6 cups masa flour
  • 5 cups water, broth or stock
  • 1 packet BOLNER’S FIESTA BRAND TAMALE MASA SEASONING
  • 1 lb. lard, melted

By hand or in a heavy mixer, blend masa, liquid and spices. Continue mixing while adding melted lard. If using prepared, wet masa, start with four pounds and simply blend in the spices and lard.

Tamale Meat Seasoning

Seasoned Tamale Meat

  • 4 lb. coarse ground pork
  • 1 packet BOLNER’S FIESTA BRAND TAMALE MEAT SEASONING
  • Water

Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and let meat cool.

Tamale Wrappers

Recipe for Tamale Wrappers

Use these parchment tamale wrappers exactly as you would use real Corn Shucks, however, it is not necessary to separate, trim or soak these before use. Simply spread the masa, add the filling, and steam as your recipe requires. Remove before eating tamales.

Tijuana Ole' ®

Tijuana Ole’ ®

Sprinkle any thin steak generously with Fiesta Brand® Tijuana Ole’. Let stand 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development and tenderization. Sear Steak Al Carbon quickly over a hot charcoal fire to seal in juices, then cook until done ( internal temperature of 170 degrees F). Slice meat and place on hot tortillas. Garnish with guacamole and salsa picante.

Bolner Family Tamale Experience

Makes 25 to 30 Dozen
Read these instructions thoroughly before beginning. It is best to have four to five people helping you.
Shopping list:
To begin your experience you will need the following items:

  • 12 lb. Wet Masa (fresh ground corn which can be purchased at a local molino) See note below.
  • 4 lb. Pure Lard (8 cups)
  • 10 oz. Dried Fiesta Brand Mild Ancho Chili Pods
  • (Use New Mexico chili pods for New Mexico flavor)
  • 6-6 oz Bags (36 ounces) Fiesta Brand Ultima Leaf by Leaf Corn Shucks
  • 2.5 oz. Fiesta Brand Ground Comino
  • 2 oz. Fiesta Brand Chili Powder
  • 2 oz. Fiesta Brand Paprika
  • 4 oz. pkg. Fiesta Brand Fresh Garlic or 4.5 oz Fiesta Chopped Garlic in Oil
  • 6 oz. Fiesta Brand Garlic Powder or Granulated Garlic
  • 1 oz. Fiesta Brand Ground Black Pepper
  • 1/4 oz. Fiesta Brand Whole Oregano
  • Salt to taste
  • MSG to taste
  • 6 lb. Coarse Ground Pork
  • 3 lb. Coarse Ground Beef
  • 1 extra-large mixing bowl
  • 2 12-qt. cooking pots or tamale cans with lids

Note: If you prefer to start with dry masa, purchase six pounds of masa harina and follow package directions to make about 12 pounds of wet masa.

The Day Before

Cook beef and pork, covered in a 300 degree oven for about four hours. When tender, remove meat and save the drippings. Meanwhile, stem and seed the chili pods. You might want to use kitchen gloves for this step. Pull off the stem and tear open the pods down one side and rinse under running water. The seeds will wash out. Discard the seeds.

Remove the chili from the skin by simmering the pods in a covered pot of water for about 15 minutes, remove from heat and cool. The pods should be a bright red color. Scrape the pulp from the skin, chop the pulp and set aside. Also, save the chili pod water. Discard the skins as they and the seeds tend to be bitter. (If you use New Mexico pods, discard the seeds, boil the pods and grind the whole pod. You cannot remove the skin.) Peel and chop the heads of garlic or use two tablespoons of chopped garlic and sauté in two tablespoons of lard.

Combine and mix well: cooked meat, sautéed garlic, chili pod pulp, 4 tablespoons ground comino, 4 tablespoons salt, 2 tablespoons ground black pepper and a pinch of whole oregano. Refrigerate mixture overnight to allow the flavors to develop and permeate the meat.

Bright and Early the Next Day

Remove the meat from refrigerator. Put all the corn shucks in the sink or a tub and fill with warm water. They are inclined to float so you will have to weigh (push) them down into the water. Soak for two hours minimum – the longer, the better. This softens the shucks and makes them easier to use. Begin separating the corn shucks one by one until you have a large stack ready.

You will want to keep the tamales off the bottom of the pot as they steam. A cushioning layer is needed. This can be a few corn shucks, overturned tea cups or aluminum foil crushed up. The tamales will cook in a steam bath. By spacing the tamales off the bottom of the pot, you can add water for steam without the tamales sitting in water. Get your pots ready.

Now for the Masa

In a large bowl, place 12 lb. wet masa which was prepared earlier. Gradually add 8 cups melted lard. Sprinkle with 2 tablespoons chili powder, 8 tablespoons paprika, about 6 tablespoons salt, 2 tablespoons powdered garlic, 2 cups of chili pod water, and half of the meat drippings you collected from the cooked meat. Work mixture with your hands until thoroughly mixed (an electric mixer makes this step much easier.) The main idea here is to work air into the masa until it is smooth and fluffy. It is impossible to over mix.

Now Comes the Spreading

Assemble helpers around the kitchen table and continue your experience. Everyone should have a flat plate or small tray and a butter knife or spatula. Take an unbroken shuck and place it on the tray in front of you, small end up, opening toward you.

Using a butter knife or spatula, dip into the bowl of masa and take out approximately one heaping tablespoon of masa. Spread it on the shuck in such a way that it covers the lower two-thirds of the right four inches of the shuck. The masa should be thick enough so that you cannot see through to the shuck.

Next spread some meat filling on the middle of the masa. The thickness of the masa and filling is strictly personal preference. You decide how much masa you would like around your filling. Think of other tamales you have eaten and decide what you like best.

The tamale is then rolled over starting from the side with the masa and meat.The un-spread side covers the outside and holds it together. The unfilled end is then folded over to the middle.

tamales

The stacking and cooking

As you roll up the tamale, stand them shoulder to shoulder, open end up around the bottom of the pot you prepared earlier. After filling the pot, add 1 cup or more of water and put a tight fitting lid on; steam for about 1 hours or until the masa peels away from the shuck. The tamale tester gets to eat the first one! You may have to occasionally add water in order to keep the pot from boiling dry. Be sure to let the tamales cool for 10 -15 minutes so they become firm before eating. You will probably have to fill two pots to use all prepared ingredients.

If the meat filling runs out, and you have some extra masa, bean tamales can be made simply by substituting re-fried beans for the meat before rolling. You can also fry a strip of bacon and put it inside for a bacon flavored tamale. Chicken filling can be made by boiling some chicken and seasoning it with comino, chili powder, garlic and salt to taste.

The Eating

Remove the shuck and enjoy the finest tamale available anywhere – right from your own kitchen. After cooling, tamales can be wrapped in foil and frozen for future enjoyment.

BBQ Shrimp Seasoning

Barbecued Shrimp

Melt 2 sticks unsalted butter or margarine with 3 Tbsp. Worcestershire sauce. In a shallow baking dish, combine butter, Barbecued Shrimp Seasoning and 2-3 lbs. unpeeled, deheaded shrimp. Place in a 350* oven for 20 min. or until shrimp are just pink. Serve with rice and French bread.

Brisket Rub - Salt Free

Brisket Rub – Salt Free

1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of seasoning.

2. Refrigerate Brisket overnight for full flavor development and tenderization.

3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours until tender.

Note: This seasoning can be used on any kind of meat, poultry or fish.

Brisket Rub

Brisket Rub

Brisket 1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of seasoning. 2. Refrigerate Brisket overnight for full flavor development and tenderization. 3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours until tender. Note: This seasoning can be used on any kind of meat, poultry or fish.

Fajita Seasoning

Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)

1. Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight.

3. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.

4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

BBQ Crab Seasoning

Seasoned Blue Crab

Dampen fresh whole blue crab and expose the basket. Dredge the whole crab in the Bolner’s Fiesta BBQ Crab Seasoning and fry quickly in hot oil or broil in very hot oven.

Enjoy other Bolner’s Fiesta Seafood Seasonings such as; Cajun Redfish, Game Fish Seasoning, Cajun-All, and Creaole Seasoning.

Game Fish Seasoning

Broiled Game Fish

  • 1. Heavily season both sides of a 3/4” thick fish fillet with BOLNER’S FIESTA BRAND® GAME FISH SEASONING.
  • 2. Broil five minutes (less for thinner fillets) on each side in a lightly oiled pan. Do not overcook.

Optional gamefish sauce:

  • 2 oz. butter
  • 2 oz. sliced almonds
  • 1 cup sliced mushrooms
  • 1/3 cup white wine
  • 2 tablespoons chopped parsley
  • 1 teaspoon BOLNER’S FIESTA BRAND® GAME FISH SEASONING. Sautee the almonds and the mushrooms in the butter. Add the wine, seasoning and the parsley and simmer five minutes. Serve over the fish.
baby back pork ribs

Bone-licking Delicious Baked Baby Back Pork Ribs

The kids are out of school and summer is here! What better way to kick off the summer than cooking some delicious pork ribs? Cooking ribs may sound daunting to many – preparing the charcoal grill, checking the temperature constantly, and making sure the meat doesn’t burn for hours on end. Also, don’t let the rain put a halt to your grilling plans! Even though Texas weather changes from one minute to the next, you can still achieve delicious results by following our simple recipe. All you need are some ribs, seasoning, and an oven with a trusty timer!

Salt, garlic and mouth-watering spices combined with a hint of sugar and a pinch of tenderizer make for the perfect Rib Rub, brought to you from the heart of the Bolner’s kitchen.

Ingredients:
1 rack Pork Baby Back Ribs (serves 3-4 people)
Bolner’s Fiesta Brand Rib Rub

Prior to preheating, move the rack to the center of the oven. Then, preheat your oven to 300°F. Lay out your tin foil – long and wide enough to wrap up the ribs once they are seasoned and prepared. Place your baby backs on the tin foil.

Trim the excess fat off the ribs. Although we remove most of the fat, we like to leave some of it on for more juice and flavor!

Before we get too far into cooking these fall-off-the-bone ribs, it’s always beneficial to the flavor and tenderization of the meat if it has time to sit with the seasonings on it. If you have time, let the seasoned ribs sit in the refrigerator for at least 30 minutes to help develop the flavors of the seasoning. For maximum flavor development and tenderization, season and refrigerate overnight. If you simply can’t wait that long, seasoning and cooking them right away still makes for a delicious meal! Now, onto the good stuff…

Turn the ribs upside down so the bottom is facing up. If you notice, there is a thin membrane that runs along the length of the ribs. While it’s perfectly fine to leave this membrane there, we have found a trick to make the ribs even more tender! With a sharp knife, carefully slice through the membrane in the center of the rack. Using a little ‘elbow grease’, peel the membrane away from the meat along the entire slab. This may take a little bit of effort, but trust us, it’ll be worth it!
rib-upside-down

Liberally sprinkle the Rib Rub onto both sides of your ribs, and rub the seasonings into the meat. This may be a fun step to let the kiddos get involved – just make sure they wash their hands well afterwards! Once both sides have been seasoned, wrap up the slab in the tin foil. Place the ribs on a rimmed baking sheet so that any juices that leak out will be contained.
both sides rib

rib-aluminium-foil

Once your oven is preheated, place the ribs on the center rack and set the timer for 2.5 hours. You now have time to do the laundry, shampoo the dogs, cut the yard, play with the kids, clean the house or simply take a nap while your oven prepares your dinner for you! If you choose the nap route, just make sure you hear the timer ring. However, if the ribs stay in the oven a little longer, it’s no big deal – it’ll just make them more tender and delicious! If you aren’t quite ready to eat yet, turn the oven down to about 175°F and let the ribs sit until everyone is ready to chow down.

smoke flavor

For a smokier flavor, bake the ribs for about 2 hours, and then transfer them to a medium heat charcoal grill for about 30 minutes. We tried to transfer our ribs to the grill after about 3 hours in the oven, and they fell apart while picking them up with tongs. As a result, our ribs were purely oven baked, and came out wonderfully!

Now gather up the family this summer and serve your ribs with some seasoned green beans, mashed potatoes, or another favorite side dish! While we think these dry-rubbed ribs are perfect the way they are, adding some BBQ sauce can help add additional flavor and yummy-ness!

cooked rib

MMmmmmmm…..Keep it Spicy, Yall!

red beans rice

Bring the Taste of Louisiana Home with Red Beans and Rice

Red Beans and Rice is one of many people’s favorite dishes that can be found almost anywhere in Louisiana. You may be thinking – “wait, I’m not in Louisiana and I’m not planning a visit any time soon”! Well, you are in luck. With an iconic blend of onions, bell peppers, celery, garlic and Creole spices, our River Road® Brand of seasonings will bring the flavors of Louisiana-style cuisine right into your own kitchen!

red beans

Perhaps the most emblematic dish of Louisiana Creole cuisine is red beans and rice. Traditionally served on Mondays and made with red beans, vegetables and the pork bones leftover from Sunday night’s dinner, red beans and rice has become a symbol of New Orleans cuisine. Though simple to prepare, red beans and rice is such an iconic dish that you can find it on dinner tables at home as well as in neighborhood restaurants. In some cases, you may find it dressed up with a side order of smoked sausage or a juicy pork chop!

pork chop

This recipe serves 5-6 people.

Ingredients:
1 lb Red Beans
1 lb Sausage or Pork
6 Tbs River Road® Red Beans and Rice Seasoning
1 Bay Leaf (Optional)
Salt
Rice
Water

red-beans2

Place 1 lb of red beans in a 4-5 qt pot and cover with about an inch of water. Soak the beans for about 2 hours until they are nice and shriveled! Drain this water and add 7 cups of fresh water to the pot. Cut your sausage or pork up to the desired size and add this to the pot. Then add 6 Tablespoons of the Red Beans and Rice Seasoning (about ½ the jar). If you want to be really authentic, throw in a bay leaf or two as well! Cover, bring the pot to a boil, and then reduce the heat to a simmer for 2-3 hours, stirring occasionally. The beans should start to get tender after about 2 hours, so continue cooking to your likeness!
Our Red Beans and Rice seasoning doesn’t contain any salt. I’d recommend tasting the dish before serving, and season to taste with salt! If you like more of a spicy kick, add 1-2 more tablespoons of seasoning.

red beans

Prepare a side of rice according to the package directions. If cooking rice seems daunting, no worries! The trick is to cover the rice and not touch the pot until the timer rings saying that it is ready! Keeping the pot covered, remove it from heat and let it sit for about 5 minutes. Uncover the rice and fluff it before serving.

red beans

Serve your red beans with a side of rice, and a loaf of fresh, hot French bread!

carne guisada

Carne Guisada! With only four basic ingredients.

Are you looking for something to do on these cold, rainy (or snowy) weekends? How about making some delicious Carne Guisada! With only four basic ingredients, this is one of the easiest recipes you can find. Our Carne Guisada Seasoning has the perfect blends of Garlic, Onion and your favorite flavorful spices that is guaranteed to impress your friends and family.

Recipe serves 4-6 people.

Ingredients:

If you have some of our Fajita Seasoning in your cabinet of Spices, sprinkle some of that on your meat to add a bit more flavor and tenderization! If you don’t have any, no worries – your meal will still turn out great!

Heat 2 Tablespoons of oil in a large, thick-bottomed pot. Brown the meat in the hot oil. Once the meat has been browned, add 2 cups of water and simmer the stew, covered on low heat, until the meat is tender. Be patient – this part can take around an hour (or more)! Keep an eye on your pot, stirring occasionally, and add water if necessary.

browning the meat

Mix 5 Tablespoons of the Carne Guisada Seasoning with ¾ cups of water in a small bowl until it is all blended. Whisk this into your stew. After about 15 minutes, your stew gravy should start to thicken up a bit. At this point, your meal is complete! Serve either in a bowl with a side of tortillas, or create a delicious Carne Guisada Taco!

finished

A note from the cook: I left my stew simmering for another hour (stirring occasionally) after adding the Carne Guisada mix, further enhancing the flavors and tenderizing the meat!

enjoy the taco

 

Easy and Delicious Enchiladas From Your Own Kitchen

Here in San Antonio, Enchiladas seem to be a staple food for most people! Rather than going from restaurant to restaurant looking for the perfect enchiladas, why not make them in your own home? The Bolner Family enchilada recipe using our Enchilada Seasoning has stood the test of time as the favorite for many of our picky friends and family!

Now that the cooler weather has arrived (finally!) these enchiladas make for an easy meal to create by yourself, or as a fun activity for the entire family! Fill your homes with the aromas of South Texas using only a few staple ingredients, and create a delicious meal that can serve 6-8 people.

The best part about these Enchiladas is that they can be made in advance to be frozen or refrigerated, or you throw them in the oven or microwave to be eaten immediately. Once cooked, these enchiladas also keep in the freezer or refrigerator for a quick meal the next day.

If you want more of a challenge, these enchiladas can also be made with dried chili pods. Find the recipe Here

Ingredients
¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water
12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas

ingredients

Heat ¼ cup oil in a skillet over medium heat. Add the Enchilada Seasoningand cook, stirring constantly, until the color begins to darken (1-2 minutes).

oil-and-enchilada-seasoning

Add the water, bring the sauce to a boil, and then lower the heat to a simmer until the saucethickens (about 5 minutes). Remove from heat.
cooked sauce
Heat the ½ cup oil in a small frying pan over medium heat. Usingtongs, dip a tortilla in the hot oil for about 15 seconds to soften it. Let the tortilla drain before putting it back down to fill.

tongs and tortillaSpread about 1 Tbs of sauce on the tortilla. Fill the tortilla with grated cheese, Chicken, or your choice of stuffing. Be sure to not over fill it so you can still roll the enchilada!

flat filled enchilada
Place a thin layer of the enchilada sauce on the bottom of a microwave or oven safe dish.
Bring the two sides of the tortilla together to form the enchilada. Carefully turn the enchilada over so that the two loose sides are face down, and place it in your prepared dish. Continue this until you have made all of your enchiladas!
naked enchiladasYou should now have about 1 cup or so of the Enchilada sauce left over. Use this to pour over your rolled enchiladas as the gravy. Garnish with more grated cheese and minced onion (optional).

dressed enchiladasCover and place in the refrigerator for later, or heat immediately in an oven or in a microwave until the cheese is melted.

cooked enchiladasServe with your choice of sides, and enjoy this tasty, south Texas treat!

Chili Made From Scratch Using Ancho Chili Pods

Christmas time is approaching, and what does that mean? Cold weather! What better way to settle into winter than a delicious, homemade batch of Chili using real chili pods?

While many folks are unfamiliar with what to do with whole Chili Pods, a little practice can result in some delicious, new flavors in your already established recipe book! But first thing’s first. What are the difference between all of the pods?

The mildest of pods is the Ancho, and it looks like a large prune. This is a favorite to use in many dishes, as it can give off a hint of spice while maintaining the bold flavors of the dish. The Ancho can also have a slightly sweet hot flavor the other pods if the pulp is scraped off the skin, and only the pulp is used. Although the Ancho is usually mild, don’t be easily fooled! As with all Chili peppers, the Ancho can also give off quite a kick, so use them sparingly and add heat at the end if necessary with a dash of cayenne pepper or crushed red pepper.

A few other, less popular Chili Pods on the mild end are the Cascavel and New Mexico Pods. Both of these are longer, reddish chili pods that can also add to the complex flavors of a dish when used with Ancho pods. Although similar in Heat level, the Cascavel or New Mexico Pods won’t give you the rich sweetness that an Ancho may give.

If you’re looking to add some real heat to your dish, the Arbol pod is the way to go! Arbol peppers are upwards of 30,000 Scoville Units, similar to that of Cayenne Pepper. Add one or two of these to your dishes to infuse the flavors and heat of the Arbol pod, but be careful to not eat them directly when your dish is done cooking!

So, back to making Chili. Impress your friends by following this easy recipe to make mouthwatering, from scratch chili using your favorite combination of Chili Pods. Serves 6-8 People.

Ingredients:

5 Tb. Oil
2 lb. Chili Meat or Ground Beef
4+ cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand ® Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand ® Instant Chopped Onion
1-15 oz can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1+ tsp Salt (Optional)
6 Tb Flour
3-4 Bolner’s Fiesta Brand ® Ancho Pods
1 tsp Bolner’s Fiesta Brand ® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand ® Ground Black Pepper

chili

Remove the stems and seeds from the chilies.

cleaned-chilli

Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool for 30 minutes. Reserve the liquid. Grind the chilies in a blender or food processor and set aside. For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending.
IMG_0976
ground-chili

Either by hand or in a food processor, chop up the Garlic and Onions together. A trick for peeling garlic is to cut the end off and carefully smash the clove with the bottom of a flat water cup. The skin should peel right off once the clove is split!

Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil.

beef

Add the tomato sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and the reserved chili gravy. SIMMER one hour.

Heat the 4 Tb oil in a sauce pan over medium low heat. Fry the flour until it is a medium brown color. Add 1 Tbs of the Chili gravy if the flour mixture seems too dry. Be careful not to burn the flour. Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour. Add water or chicken broth to desired consistency. Taste for Salt, and add more to your liking.

Serve in bowls with hot tortillas or corn bread. Chili is always better the next day! For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.

finished-chili

Thanksgiving Day Pumpkin Pie

It’s time for Holiday baking! When we think of Thanksgiving, we think of all things pumpkin. What better way to celebrate Thanksgiving than a homemade pumpkin pie? We have finally decided to share our family secret recipe with you!

This simple recipe will no doubt create a mouthwatering pie that you just can’t find in the grocery store. The blended flavors of Bolner’s Fiesta Brand® Fresh Ground Cinnamon, Nutmeg, Cloves and Allspice will create not only a tasty dessert, but also fill your home with the wonderful aromas of Thanksgiving!
Ingredients

Ingredients:

  • 1 deep Dish Pie Crust
  • 3 eggs
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 can solid packed pumpkin
  • 1 can condensed, evaporated milk
  • 1/2 tsp Bolner’s Fiesta Brand® Allspice
  • 1/4 tsp Bolner’s Fiesta Brand® Ground Cloves
  • 1 tsp Bolner’s Fiesta Brand® Ground Cinnamon
  • 1/2 tsp Bolner’s Fiesta Brand® Ground Nutmeg

Preheat Oven to 450° F

In a mixer, beat the eggs lightly, add the sugar, and mix well. Add all the other ingredients and blend thoroughly. Pour into unbaked pie shell*. Bake for 12 minutes.

Reduce heat to 350° F and continue baking until custard is set, about 35minutes. Carefully remove the pie from the oven and let it stand at least 1 hour before serving. This will help the custard finish setting.

Serve warm or cold with Whipped Cream!

*To help your crust from not turning too dark, cover the crust with either a hoop of tin foil or a Pie crust savor. Remove the foil or Crust saver for the last 5 minutes of baking to darken the crust up if you would prefer.