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Especia Roja Huevos Rancheros Nachos

Especia Roja Huevos Rancheros Nachos

Mmm ... nachos for breakfast. Or lunch. Or dinner. Actually any time is a good time for nachos. Particularly when they include counterfeit rancheros sauce and are topped with fried eggs. The sauce is made by combining Burns and McCoy Especia Roja and canned enchilada sauce. This results in a great flavor thanks to the hot sauce's guajillo pepper, which is a typical element of true rancheros sauce. For the love of all that is worth loving, use a silicone mat or parchment paper. No one needs to spend their time scrubbing burnt cheese off a sheet tray. Give this recipe a go and tag us (@BurnsandMcCoy) when posting on Instagram.

Servings: 4

Prep Time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

Bag of tortilla chips

4 c shredded cheese

1 can (16 oz) Refried black beans

1 can (10 oz) red enchilada sauce

1/4 c Burns and McCoy Especia Roja

1/2 c cherry tomatoes

1/4 red onion

1 jalapeno

4 eggs

Oil

 

Directions

1. Preheat oven to 400 F.

2. Combine enchilada and hot sauces. Grate cheese if not already shredded. Slice the tomatoes, red onion, and jalapeno. 

3. Prep sheet tray. Create two layers of chips, refried beans, onion, rancheros sauce, and cheese. Top final layer with tomatoes and jalapeno.

4. Bake for 12 minutes.

5. Fry eggs until whites are set, but yolks are still runny while nachos bake.

6. Top nachos with fried eggs. Dig in!

Especia Roja Huevos Rancheros Nachos

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Recipe adapted from Melanie Makes.

November 12, 2017 by Jay Turner
Roasted Blueberry Serrano Margarita Popsicles

Roasted Blueberry Serrano Margarita Popsicles

The temperatures are dipping, snow is flying, and October is giving way to November. Winter might be looming, but we are holding onto to the last threads of summer with these popsicles using Burns and McCoy Roasted Blueberry Serrano Margarita Mix. They are so easy with the most difficult part being the waiting for them to freeze. Mix up a batch and visualize warmer days sitting on a beach.

Prep Time: 10 mins

Freeze Time: At least 6 hours, preferably overnight

Servings: Approximately 10 (if using 88.7 ml cups)

 

Ingredients

2 c Burns and McCoy Roasted Blueberry Serrano Margarita Mix

1 can (14 oz) sweetened condensed milk

1/4 c tequila 

Limes

 

Directions

1. Combine margarita mix, sweetened condensed milk, and tequila and stir until well mixed.

2. Cut limes into 1/4 in thick rounds, and insert popsicle sticks.

3. Line a tray or plastic container with 10 cups (we used 88.7 ml sized cups). Fill each cup leaving 1/4 in of space at the top. Top filled cups with the lime and popsicle sticks.

4. Freeze for at least 6 hours.

Blueberry Serrano Margarita Popsicles

Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

Recipe adapted from Host the Toast.

November 04, 2017 by Jay Turner
Cornmeal Waffles with Especia Roja Maple Syrup

Cornmeal Waffles with Especia Roja Maple Syrup

We took a bit of a hiatus to wait for our new labels. And they are freaking awesome. First up ... Especia Roja.

This recipe is special for those of you hunkering down to binge the second season of Stranger Things. Because waffles. And because cornmeal pairs so beautifully with sweet flavors. Without further ado ...

Servings: Depends on your waffle iron. Expect 3 to 5 waffles

Prep Time: 10 minutes

Cook Time: 20 minutes

 

Ingredients

3/4 c cornmeal

3/4 c flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4 tbsp butter, melted

1 c buttermilk (or 1 cup milk with 1 tbsp lemon juice or vinegar)

1 tbsp honey (or maple syrup)

1/2 c cheddar, grated (we enjoyed smoked cheddar)

1/2 c maple syrup

1/4 c Burns and McCoy Especia Roja

Eggs

 

Directions

1. If not using buttermilk, combine milk and lemon juice or vinegar in a bowl. Let sit for 5 to 10 minutes.

2. Combine all dry ingredients in a bowl (cornmeal, flour, baking powder, baking soda, and salt). Stir to mix.

3. Melt butter, then pour in buttermilk and egg. Stir to mix

4. Add honey and cheese to wet ingredients, and stir to combine.

5. Mix wet ingredients with dry ingredients.

6. Make waffles per the instructions for your waffle iron. Grease both sides of a hot iron with oil or melted butter. Pour between a 1/4 and 1/2 c of batter in the iron. Cook until browned.

7. While waffles cook, combine maple syrup and hot sauce. Fry eggs,

8. Top each waffle with a fried egg and spicy syrup. 

Cornmeal waffles with Especia Roja Maple Syrup

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Recipe adapted from Food52

October 29, 2017 by Jay Turner
Spicy Peanut Butter Popcorn with Exhorresco

Spicy Peanut Butter Popcorn with Exhorresco

We love our Hot Honey Peanut Butter Ice Cream so much! The flavors blend beautifully with a rich balance of salty, sweet, and spicy. While some of the weather lately has been appropriate for ice cream, the arrival of fall had us craving these flavors in an easier-to-eat package; enter Spicy Peanut Butter Popcorn. As always, we made this recipe with a nice level of heat that lingers after each bite thanks to the addition of Burns and McCoy Exhorresco. Chile heads will want to increase the amount of hot sauce by a 1/2 to 1 tsp.

Prep Time: enough time to pull ingredients out of the cabinets

Cook Time: 10 mins

Servings: 1 giant one (ha!)

 

Ingredients

6 c popped popcorn (we started with 1/3 c kernels + oil)

1/2 c honey

1/3 c sugar

1/2 c peanut butter (smooth or crunchy per your preferred)

1/2 tsp vanilla

1/2 tsp Burns and McCoy Exhoressco

1/8 tsp salt

 

Directions

1. Prep popcorn if not already popped. Let cool in a large bowl.

2. Place honey, sugar, and peanut butter is a sauce pan, and stir over medium heat until items are combined and sugar is fully dissolved. 

3. Remove peanut butter mixture from heat and stir in vanilla, hot sauce, and salt.

4. Immediately pour sauce over popcorn and stir until well distributed. 

Spicy Peanut Butter Popcorn with Exhorresco

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September 24, 2017 by Jay Turner
Pineapple Breakfast Bowl with Mango Habanero

Pineapple Breakfast Bowl with Mango Habanero

Mmmm ... that egg yolk. This dish is merely a vessel to deliver a crispy, perfectly fried egg to your mouth. Because, let's be honest, eating just a fried egg can get a little old. But combined with spicy, savory rice is a breakfast (or dinner) made right. We used Burns and McCoy Mango Habanero, which leaves a nice heat at the end of each bite. Chile heads will need to switch over to Exitium for a kick.

Prep Time: 5 mins

Cook Time: 5 mins (plus time to cook rice)

Servings: 2

 

Ingredients

2 c cooked rice

2 tsp soy sauce

2 tbsp Burns and McCoy Mango Habanero

2 tsp sesame oil

2/3 c chopped pineapple (we used canned, chopped)

2 green onions

2 eggs

Salt and pepper to taste

 

Instructions

1. Chop pineapple and green onions.

2. Place cooked rice, soy sauce, hot sauce, sesame oil, chopped pineapple, and green onions in a pan. Cook over medium heat until warm.

3. Fry eggs (season to taste) and place on top of the rice bowl. Serve.

Pineapple Breakfast Bowl with Mango Habanero

Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

September 18, 2017 by Jay Turner
Roasted Cauliflower with Reaper Verde Romesco

Roasted Cauliflower with Reaper Verde Romesco

Romesco is the sauce you didn't know you needed in your cooking repertoire. There is a TON of flexibility to how you can make it, which allows you to vary ingredients to match your dish. You can use different nuts, or swap in a crusty bread. Use tomatoes instead of red peppers. Best of all, it's another blend and serve dish. Heck yes. Use Google to explore your options.

For today's dish we decided to pair the romesco sauce with beautiful roasted cheddar cauliflower. There is really no difference in taste, but has a lovely yellow hue. We poured the sauce over top the roasted cauliflower for an easy to pull together side for dinner. Enjoy.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 2 to 3 servings

 

Ingredients

Cauliflower

1 small head cauliflower

1-2 tbsp oil

Salt and pepper to taste

 

Romesco Sauce

4 cloves garlic, skin on

1/4 c raw almonds

16.2 oz jar fire-roasted red pepper, drained

2 cloves garlic, peeled

2 tbsp olive oil

Juice of 1 lime, about 2 tbsp

1/4 tsp smoked paprika

1/2 tsp cumin

1/2 tsp sea salt

1 tbsp maple syrup

2 tbsp Burns and McCoy Reaper Verde

 

Directions

  1. Preheat oven to 400F.
  2. Chop cauliflower and toss with oil, salt, and pepper. Spread on prep baking sheets. Bake for 20-25 minutes or until golden brown and tender.
  3. On a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves. Roast at 400F for 10-12 minutes or until the almonds have started to brown and crack and garlic is starting to brown.
  4. For romesco sauce, add all sauce ingredients (roasted garlic (peeled), roasted almonds, drained red peppers, raw garlic, olive oil, lime juice, paprika, cumin, salt, maple syrup, and hot sauce) to blender. Blend on high until combined.
  5. Once cauliflower is roasted, top with romesco sauce and serve.

Roasted Cauliflower with Reaper Verde Romesco

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September 10, 2017 by Jay Turner
Kimchi-rrito with Exitium Aoli

Kimchi-rrito with Exitium Aoli

Beef! Kimchi! Exitium aoli! No words can describe how delicious these burritos are. Just make them. Stat. 

Prep Time: 10 mins

Cook Time: 3 to 4 hours

Servings: 4 burritos (3 if you are an over-stuffer)

 

Ingredients

Korean Beef

  • 2 lb top sirloin
  • 2 pears
  • 2 in piece of giner
  • 4 cloves garlic
  • 1/4 c soy sauce
  • 1/4 c brown sugar
  • 1 tbsp sesame oil
Exitium Aoli
Directions
Korean Beef
  1. Thinly slice beef. 
  2. Place pear, garlic, and ginger in a food processor. Pulse to combine.
  3. Place all beef ingredients (beef, pear sauce, soy sauce, brown sugar, and sesame oil) in a slow cooker. Cook for 3 to 5 hours until tender. You can saute the ingredients at the end of cooking to thicken the sauce. (We cooked our beef in an instant pot for 20 mins. Then used saute function for 10 mins to thicken sauce).
Burritos
  1. Cook rice.
  2. Prep greens.
  3. Prepare aoli by combining mayonaise and Burns and McCoy Exitium.
  4. Warm tortillas before filling. Place beef, rice, greens, kimchi, and aoli in middle of tortilla. Fold up sides, and roll to close. (Alternatively, place all ingredients in a bowl and top with aoli.)
Kimchi-rrito with Exitium Aoli
Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.
September 06, 2017 by Jay Turner
Smoked Habanero Black Bean Soup

Smoked Habanero Black Bean Soup

Rumors are that Pumpkin Spice Lattes will soon be available. It's August people. We still need to get through the beauty of September before the cool temperatures arrive that beckon PSL season. Well, whatever, all this talk of PSL have us cautiously celebrating the return of soup season. It may still be a little too warm to make a batch of this delicious, smokey black bean soup right this minute. But put it on your radar for the first batch of soup for fall. When you do make it, double the batch. You won't regret it. Thanks goes to Burns and McCoy Smoked Habanero Roasted Garlic sauce for the amazing depth of flavor.

Note: Reduce broth by one cup if you want thicker soup.

Servings: 6

Prep Time: 15 mins (though you can do some of the prep as you cook)

Cook Time: 45 minutes

 

Ingredients

2 tbsp oil

2 medium white onions

3 stalks of celery

1 carrot

6 cloves of garlic

1 1/2 tbsp cumin

1/2 tsp red pepper flakes

56 oz (2 x 28 oz or 4 x 15 oz cans) black beans, drained

4 c broth, any flavor

1/4 cilantro, chopped

2 tbsp lime juice

1/4 c Burns and McCoy Smoked Habanero sauce

Salt and pepper to taste

Optional toppings: cilantro, avocado, tortilla strips, etc.

 

Directions

1. Chop onion, celery, carrot, and garlic. Drain beans. Measure out the broth.

2. Heat oil in soup pot over medium heat until it shimmers. Add the onions and cook for 3 minutes. Add celery, carrot, and a little salt. Cook for about 10 minutes until vegetables are soft.

3. Add garlic, cumin, and red pepper flakes. Cook until fragrant for about 30 seconds.

4. Pour in beans and broth. Bring to a simmer over medium-high heat. Reduce to a gentle simmer, and cook for about 30 minutes until beans are tender.

5. Puree half of the soup until smooth. Return the pureed soup to the pot. Add cilantro, lime juice, hot sauce, and salt and pepper. Stir to mix. 

Smoked Habanero Black Bean Soup

Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

August 27, 2017 by Jay Turner
Crispy Tofu Lettuce Wraps with Reaper Verde Mango Salsa

Crispy Tofu Lettuce Wraps with Reaper Verde Mango Salsa

We realize not everyone likes tofu. It is easy enough to replace the tofu with chicken or another protein. Burns and McCoy's Reaper Verde is added to the mango salsa and brings a nice kick. If you want more heat, add a teaspoon at a time to the peanut sauce.

Servings: 3 to 4

Prep Time: 10 mins

Cook Time: 35 mins

 

Ingredients

Crispy Tofu

1 15 oz block of extra-firm tofu

1 tbsp olive oil

1 tbsp soy sauce

2 tsp arrowroot powder or cornstarch

 

Peanut Sauce

1/3 c peanut butter (crunchy or creamy)

2 tbsp vinegar

2 tbsp soy sauce

2 tbsp honey

2 tsp sesame oil

1 tbsp lime juice

2 cloves garlic, minced

 

Mango Salsa

2 mangoes

1 bell pepper

4 green onions

1/3 c cilantro, packed

1 tbsp lime juice

1/4 tsp sea salt

2 tbsp Burns & McCoy Reaper Verde

     

    Remaining Ingredients

    1 head of lettuce (or cabbage)

     

    Instructions

    1. Preheat oven to 400F and prep a baking sheet with parchment paper or a silicone mat.

    2. Drain tofu and cut into 3 1/2-in thick slabs. Wrap in paper towels, and press under a heavy object (like a cast iron skillet).

    3. Make peanut sauce while tofu drains. Whisk together peanut butter, vinegar, soy sauce, honey, sesame oil, lime juice, and garlic.

    4. Prep the tofu. Cut each slab into 16 pieces (four rows and four columns). Combine oil and soy sauce, drizzle over tofu, and toss to coat. Sprinkle 1 tsp of arrowroot powder or cornstarch over tofu. Toss to coat. Sprinkle with remaining 1 tsp of arrowroot powder or cornstarch. Toss to coat. 

    5. Spread tofu in a single layer on the sheet pan. Bake for 30 to 35 minutes until tofu is deep golden and crispy. Toss halfway through.

    6. Make salsa while tofu bakes. Chop mango, bell pepper, green onions, and cilantro. Add lime juice, salt, and hot sauce. Stir to combine.

    7. Prep 6 to 8 lettuce or cabbage leaves. Assemble the wraps by layering salsa and tofu. Top with peanut sauce.

     Crispy Tofu Lettuce Wraps

    Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

    August 20, 2017 by Jay Turner
    Butternut Squash Black Bean Quesadillas

    Butternut Squash Black Bean Quesadillas

    Even though temperatures have let up a bit, we are still committed to bringing you recipes that require minimal cooking and as little oven time as possible. This week we are bringing you butternut squash black bean quesadillas using Burns and McCoy Hatch Green Chile Salsa. Squash and pumpkin are under appreciated ingredients in American cuisine. They add great texture, and their flavors are easily masked with other favors. These quesadilla are reminiscent of bean and cheese burritos, but are a little healthier.

    Prep time: 5 minutes

    Cook time: 10 minutes

     

    Ingredients

    15 oz can black beans, drained

    3/4 c butternut squash puree

    1/2 c Burns and McCoy Hatch Green Chile Salsa

    Salt and pepper to taste

    Shredded cheese

    Tortilla

     

    Directions

    1. Combine black beans, butternut squash puree, salsa, salt, and pepper.

    2. Layer shredded cheese and black bean mixture in between two tortillas. 

    3. Heat over medium heat until  cheese is melted, ingredients are warm, and tortillas are browning.

    Butternut squash black bean quesadilla

    Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

    August 06, 2017 by Jay Turner