Main Dish

In Texas, going fishing down on the coast is a weekend activity that many enjoy year-round. However, deciding what to pack to keep your hunger at bay for a day or two out on the water can be a daunting task. Let’s face it – peanut butter and jelly and ham and cheese roll-ups can only indulge one so far. Over the last 15 years, our Uncle Chris has perfected what we like to call the “fishing sandwich,” and it has since become a staple of our family gatherings down at Port Aransas, whether the beach or the bay is the activity of the day. These sandwiches can feed a hungry group of 10-15 whether you are out on the water or relaxing on the warm sand with an ice-cold beverage.

***MAKES 2 FRENCH BREAD LOAF-SIZED SANDWICHES***
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Sprinkle four chicken quarters with Bolner’s Fiesta Brand® Mango Habanero 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, sauté 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!

Ingredients:

• 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)

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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.

Serves 4-6

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

Directions:

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

Serves 6-8

Ingredients:

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 tspBolner’s Fiesta Brand Ground Black Pepper
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Serves 6-8

Ingredients:

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

Directions:

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!

Serves 6-8

Ingredients:

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

Directions:

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.

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.

Saute 1/4 onion in butter until clear. Allow to cool. Mix 2 tablespoons Chipotle Hamburger Seasoningwith 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.

1. Sprinkle fajitas (skirt steaks) generously with Bolner’s Fiesta Brand Southwest Style Fajita 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.

If you’re looking for a fun and flavorful meal that’s perfect for any occasion, look no further than fajitas! These sizzling hot dishes are a crowd-pleaser that are fully customizable and versatile, making them perfect for parties, challenges, or simply a satisfying meal. From the sizzle of the skillet to the mouth-watering aroma, fajitas are a feast for all the senses. So why not spice up your next gathering with a delicious fajita feast!

Charcoal-Grilled Beef Fajitas and Flour Tortillas

Directions:

• Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fiesta Brand® 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.

*Alternatively substitute Fiesta Brand® Fajita Seasoning (Salt Free), Fajita Seasoning Mesquite Flavored, or Southwest Style Fajita Seasoning.

• 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.

Directions for large pieces of Game (Ham, Shoulders, Backstrap, Geese, Duck):

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

Mix ingredients together to create a marinade, and marinade meat in refrigerate overnight, turning once. Discard juices wrap your game in bacon 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.

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.

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!

It’s hard to resist the mouth-watering aroma of a freshly grilled hamburger. Whether you’re at a backyard BBQ or a fast-food joint, these juicy patties have become a staple in the diets of many people around the globe. But what is it about hamburgers that make them so irresistible? Perhaps it’s the endless customization options, from adding bacon and cheese to piling on veggies and sauces. Or maybe it’s the convenience factor, as they can be quickly prepared and eaten on-the-go. Whatever the reason, hamburgers have earned their spot as one of the most beloved food items in the world!

Instructions:

• 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.

Are you looking for a fun and flavorful food option for your next party or gathering? Look no further than fajitas! These customizable and versatile dishes are a crowd-pleaser, perfect for challenging your friends to a fajita-making competition or simply enjoying a delicious meal together.

Charcoal-Grilled Chicken Fajitas and Flour Tortillas

Instructions:

• Sprinkle boneless chicken breast or thighs generously with Fiesta Brand® Chicken Fajita Seasoning.*
• Let fajitas stand 30 minutes for flavor development.
• 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.

*Alternatively substitute Fiesta Brand® Chicken Fajita Seasoning (Salt Free).

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.

• 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.