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Serving Suggestions:
  • Kick up cocktail shrimp with honey-chipotle instead of ordinary cocktail sauce.
  • Mix half and half with mayo as a delicious sauce for burgers, bratwurst and other sausages.
  • Spice up your morning by serving on top of eggs.
  • Use to braise lamb, beef or other red meats – the spicy flavor is a wonderful complement without overpowering the flavor of the meat.
  • Use to baste chicken, ribs or pork on the grill instead of BBQ sauce.
  • Mix in crab cakes or put over salmon before baking.



Chicken Chipotle Alfredo Fettuccine

  • Chipotle Alfredo Sauce
    1 cup whipping cream
    1/2 cup butter
    2 cups fresh finely grated good quality Parmesan cheese
    1.5T Zane & Zack’s Honey Chipotle Gourmet Sauce

  • Chicken
    4 chicken breasts
    Ground Oregano
    Ground Thyme
    Smoked Salt
    Fresh Ground Pepper
    3T Olive Oil

One package fresh fettuccine pasta

Melt butter in medium sauce pan. Slowly whisk in cream. Slowly add in grated parmesan a little at a time and whisk in until all blended. Add in Chipotle sauce.

At the same time, sprinkle chicken breasts with oregano, thyme, smoked salt and pepper. In sauté pan, heat olive oil on medium high. Brown chicken breasts, turn heat down to medium and sauté for about 20 minutes or until juices run clear.

Cook fettuccine according to manufacturer’s directions.

To serve, place one chicken breast and one serving of pasta on a plate. Spoon sauce liberally over both. Garnish with parmesan.

Note - this dish is not spicy, however, you can add more chipotle sauce to the Alfredo sauce to make it more zesty.

Smoked Salmon Stuffed Jalapenos/Puff Pastries
  • 1C grated sharp cheddar
    1C diced Walla Walla sweet onions (can substitute Vidalia, Mayan sweet, Maui sweet…)
    4 large cloves of garlic peeled
    8 oz cream cheese room temp.
    8 oz smoked salmon
    1 tsp alder smoked sea salt
    1 dozen Jalapenos stem end cut off and seeded
    6 strips of bacon cut in half
    1 dozen sized Chile Grill
    2 puff pastry sheets cut into 16ths
    1 Tbl Zane & Zack’s Honey-Chipotle
    1 Tbl Danny Cash Ragin’ Red

Combine cheese, onions, garlic, cream cheese, salmon, and salt in food processor. Puree. Divide mixture into two equal parts. Place each half into separate small bowl. Add Zane & Zack’s to one half and Ragin’ Red to the other. Stir sauces into each mixture until fully incorporated. You should have about 1 1/2 C of each mixture. Arrange two sandwich sized ziploc bag over two pint sized beer glasses, open bag, folding the opened edge over the outside of the glass. Spoon each mixture into the bags. Seal each bag and set aside. Preheat oven to 325. Arrange jalapenos in The Chile Grill.

Press pastry sheet squares into mini muffin pan. Cut off a small corner of each Ziploc bag and squeeze mixture into puff pastry about 1 tsp per pastry square. My mini muffin pan holds 12 so I do 6 of each mixture. Now fill the jalapenos, once again I do 6 of each. Fill jalapenos half way, tap jalapeno against counter to make sure filling is all the way to the bottom, then fill the rest of the way. Place a half strip of bacon over each jalapeno and secure with a toothpick. Bake jalapenos for about 35 minutes, pastries for about 25. This recipe by itself is not hot, some variations would be adding the seeds from the jalapenos back into the mix before pureeing, using a hotter sauce or extract.

The Devils Eggs
  • 12 hard boiled eggs peeled
    1/2 C mayonnaise
    1 Tbl Zane & Zack’s honey mustard (you can substitute your favorite honey mustard)
    1/2 Tsp Tony Legner’s award winning CAT 5 Food Polish
    1/4 Tsp black pepper
    4 strips of bacon finely chopped
    1 Tbl finely shredded sharp cheddar
    1 Tbl finely shredded pepper jack
    1 Tbl finely minced jalapeno pepper
    2-3 fresh Habaneros cut into rings

Cut eggs in half lengthwise. Carefully remove yolks into medium mixing bowl. Place whites on serving tray rounded side down and set aside. Mash yolks with a fork. Add the mayo, mustard, CAT5, and pepper. Beat with a hand mixer 1 to 2 minutes or until most lumps are gone. Make sure to scrape down sides of bowl to fully incorporate all ingredients. Fold in the bacon, cheddar, jack, and jalapenos. Spoon yolk mixture into whites. There should be enough of the yolk mixture for each half egg white to receive a heaping tablespoon. Apply a habanero ring to the top of each half egg white. Dust liberally with CAT 5. Garnish with jalapenos and Habaneros.

Note, to avoid the burning lip sensation, you may want to pop each of these into your mouth whole.

Elk Burgers W/Honey-Chipotle Mayo and Cat 5 Fries
  • 2 lbs elk burger (you can substitute ground sirloin or other very lean cuts of beef)
    2 eggs
    1 red onion thinly sliced into rings
    8 slices Swiss cheese
    6 strips of bacon cut in half and fried crispy
    1/2 C mayo
    1/2 C Zane & Zack’s Honey-Chipotle
    4 Kaiser rolls sliced in half and lightly buttered
    frozen French fries
    1Tbl hickory smoked sea salt
    fresh ground black pepper
    garlic powder
    Tony Legner’s award winning CAT 5 Food Polish

In a small bowl mix the mayo and chipotle, set aside. In a large mixing bowl combine the elk, eggs, sea salt, about 1/2 Tbl fresh ground black pepper, and about 1 Tbsp garlic powder. Knead mixture until all ingredients are incorporated. Divide into 4 equal parts. Place a sheet of wax paper on a plate and press out a 3/4″ thick burger patty. Remove to a separate wax paper covered plate and repeat stacking patties with a sheet of wax paper between each. Wash hands.

Turn on broiler. Turn on deep fryer and set for 385. Place kaiser rolls on cooking sheet and sprinkle liberal amounts of garlic powder over them. Place kaiser rolls in oven on top rack until lightly toasted (do not over toast or they will tear up your mouth). Remove from oven and set aside. Arrange elk patties on broiler pan and place in oven on top shelf cook about 4 minutes flip and cook about 4 more minutes. Start frying french fries. Remove broiler pan from oven and place one slice of Swiss cheese on each burger.

Spread chipotle mayo on top and bottom half of each kaiser roll. stack burgers on each bottom half , followed by 3 pieces of bacon, red onion, habanero rings, another piece of Swiss cheese and finally the top bun. Cut burger in half. Drain fries and sprinkle with CAT 5. Don’t feel bad about all the cheese, bacon and mayo as you have used extremely lean meat. This is hard to pull off on the grill because without enough fat in the burger it has a hard time staying together. Wrap each half with a paper towel or parchment paper to protect yourself from wearing some of your meal.


Chicken Leandra
  • Chicken Leandra

  • 3 Chicken breast sections pounded to 1/4" Thickness (1 and 1/2 breasts)

  • 6 Slices of Black Forrest Ham

  • 1 Jar of Leandras Chipotle Cream Cheese

  • 1 Cup Whipping Cream

  • 2 Eggs

  • Panko Breading

  • Olive Oil

  • Tooth Picks

Pre-Heat oven to 400 degrees.  Apply cream cheese to chicken breasts.  Add 2 slices of ham to each breast. Roll breasts and fasten securely with toothpicks.  Move rolled chicken breasts to a 9 x 13 pan.  Mix whipping cream and eggs in a bowl and pour over the chicken breasts.  Spread a layer of  panko on a flat surface or plate.  Carefully roll the chicken breasts in the panko coating them thoroughly and place into another  9 x 13 pan.  Drizzle the breasts with Olive Oil.  Place the 9 x 13 pan in the oven and bake for approximately 45 minutes or until the internal temp reaches 170 degrees.  Remove tooth picks, slice breasts in to pieces approximately 1 1/2 inches and serve.  Be sure all tooth picks are removed before serving. 

  • Pan Fried Baby Reds

  • 6 Baby red potatoes sliced potato chip style (1/8" thick)

  • 1/2 Walla Wall sweet onion coarsely sliced

  • Salt

  • Pepper

  • Garlic Powder

  • Olive Oil

  • 1 Jalapeno sliced

In a large skillet heat about 1/2 cup of Olive Oil to the smoke point.  Add the potato slices and sauté for about 3 minutes.  Add the sweet onions, then add the salt, pepper, garlic powder to taste.  Continue cooking until onions are kind of crisp on the edges.  Garnish with the jalapeno.

Serve with a hearty dark beer.   I Chose Black Butte Porter, But a Guinness would have been another fine choice.



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