BAJA MARINER FIESTA RECIPES
Not sure how to use our award-winning spices and rubs? Below are a few of our favorite recipes. Enjoy!
EASY FIESTA PARTY DIP
MIX 3 TABLESPOONS BAJA MARINER TOMATE-RIC WITH:
GREEN ONION, SOUR CREAM, MINCED CILANTRO TO TASTE
CHILL
MEXCALI MUSTARD MARINADE
FOR PORK /CHICKEN /BEEF OR FISH
5 TABLESPOONS MEXALI MUSTARD
3 CLOVES GARLIC
1/2 SOY OR TERIYAKI SAUCE
1 CUP WHITE WINE
MARINATE 2 HOURS MINIMUM
TUNA BAJMARINER STYLE
FRESH GRILLED TUNA
CHOP AND ADD CELERY / CILANTRO
TOUCH OF GARLIC SALT
3 TABLESPOONS BAJAMARINER DIP, OR TOMATE RICA
CHILL. SERVE ON TOAST WITH FRESH TOMATO ON TOP
GRILLED CHICKEN- LA PAZ
GRILL CHICKEN BREASTS ON BBQ
ON THE SIDE SAUTE ROASTED CHILES ADD LIME JUICE
TOP WITH ROASTED ALMONDS AND A GENEROUS DOLLOP OF BAJA MARINER TOMATE-RICA SAUCE
KOKOS TODOS
BRQ LARGE JUMBO SHRIMP WITH FRESH GARLIC AND BUTTER
LAY DOWN A WARM SOFT CORN TORTILLA
LAYER ON SOME SEASONED BLACK BEANS
LETTUCE/ CILANTRO/ ONION
WARM SHRIMP AND TOP WITH BAJA MARINER SAUCE
TOMAS PARCO RICO
LARGE 4-OZ SHOT GLASS FILLED WITH TAIL-ON SHRIMP
DASH SEA SALT
CUT LIMES, SQUEEZE ON SHRIMP
DRIZZLE DROPS OF AGED REPOSADO TEQUILA
TOP WITH 2 TABLESPOONS BAJAMARINER COCKTAIL SAUCE
GAZPACHO - A SIMPLE ON-THE-ROAD FAVORITE
2 CUPS EACH COOKED RED KIDNEY/GARABANZOS
SLICED SWEET RED ONION
4 LARGE SLICED TOMATOS
1 BUNCH CILANTRO
4 TABLESPOONS COCKTAIL BAJAMARINER
1 THUMB SIZE GARLIC
ONE CAN CHICKEN STOCK
2 TABLESPOONS OLIVE OIL
TOUCH OF SEA SALT...CHILL
TEX -MEX POLLO BONELESS HOTWINGS
DRY RUB CHICKEN WITH LATIN DRY RUB
GRILL CHICKEN TENDERS ON BBQ UNTIL CRISP
PLACE IN LARGE KETTLE OR CROCK POT
MIX 50-50 BAJA MARINER TOMATE-RICA, PLUS HONEY OR AGAVE
BASTE, THEN STEAM 10 MINS ON LOW HEAT
SERVE WITH CELERY STICK AND BAJA MARINER PARTY DIP DRESSING (ABOVE)
BALI HAI
2 RED SNAPPER
GRILL ROCK FISH IN DRY PICO DE GALLO SPICES
CUMIN LIME JUICE AND OLIVE OIL/GARLIC IN FOIL
MIX BAJA MARINER HOT OR COCKTAIL WITH PLUS CRUSHED PINEAPPLE CILANTRO POUR ON BAKED FISH STEAM FOR 5MIN
TOP WITH ASADERO CHEESE
MEXCALI MUSTARD ARTICHOKE DIP
2 CANS PLAIN ARTICHOKE HEARTS
3/4 CUP SOUR CREAM
3/4 CUP MAYO OR SEASONED YOGURT
3 HEAPING TABLESPOONS MEXCALI MUSTARD
1/2 CUP CHOPPED KALAMATA OLIVES
SEASON WITH ADOBO SPICES
MIX AND SERVE ON CROSTINI OR CHIPS
BAJA-MARINA DRY RUB AGAVE MUSTARD SALMON
MIX BLUE AGAVE AND MEXCALI MUSTARD/ORANGE JUICE FOR MARINADE
MIX WHITE WINE AND OLIVE OIL
COAT SALMON WITH BAJA MARINER DRY RUB, SKIN SIDE DOWN
PUT SLICED LEMON ON TOP
SLOW-COOK TO BRONZED PERFECTION!
TORO BLEND DRY RUB
TRI TIP and RIB EYE DELUXE
A marrinade of Tequila or Mescal and a Good dusting Of Toro blend
Then Use a Sprinkling Of Mexican instant Coffee
Let Stand !/2 Hour at RoomTemp
then BBQ!!!!