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Reaper Verde Black Bean Plantain Stew

Reaper Verde Black Bean Plantain Stew

The combination of cooler temperatures and the aftermath of the holidays have us headed for hibernation. We're desperate for a warm up and kick in the pants to get moving. Enter this Reaper Verde Black Bean Plantain Stew. It is reminiscence of comfort foods, but different enough to add some flare to our long, dark days. The stew pulls together in 40 minutes. It is the perfect accompaniment to the January blues.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients

4 c black beans, cooked (or 2 cans)

1 tbsp oil (we used ghee)

1 onion

2 plantains

3 gloves garlic

1 tsp ground ginger

1 tsp cumin

1 tsp onion powder

1 tsp chili powder

1 tsp turmeric

1 tsp salt + more to taste

1/4 tsp pepper + more to taste

1 tsp rice vinegar

1 14 oz can of fire roasted diced tomatoes

3 c broth

2 tbsp Burns and McCoy Reaper Verde

 

Directions

1. Cook beans if needed. Chop plantains and dice the onion. Mince the garlic.

2. In a sauce pan over medium heat, cook the onions for 3 to 5 minutes. Then add the plantains, and cook until they brown approximately 5 minutes.

3. Add garlic and spices (ginger, cumin, onion powder, chili powder, turmeric, salt, and pepper) and cook for 30 seconds.

4. Pour in rice vinegar, tomatoes, broth, and hot sauce. Simmer for 20 minutes until plantains are tender. 

5. Salt and pepper to taste. Serve.

Reaper Verde Black Bean Plantain Stew

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Recipe adapted from Afro Vitality Eats.

January 01, 2018 by Jay Turner
Exitium Cranberry Cream Cheese Dip

Exitium Cranberry Cream Cheese Dip

We have a fantastic appetizer for your holiday table. It is beautifully festive and spicy ... the best of both worlds. This dip is sweet, tart, creamy, and warm. It has just the right amount of heat for all to enjoy, but if only chileheads at are the table feel free to bump up the Burns and McCoy Exitium

There are two options for making this dip. Make the cranberry salsa ahead of time, and let the liquid drain. Then add seasoning and hot sauce before topping the cream cheese. Or you can make everything at once, and the dip will have a little more liquid.

Prep Time: 10 mins

 

Chill Time: At least 1 hr possibly overnight depending on preparation method.

 

Ingredients

12 oz fresh cranberries

1 apple (choose a sweeter variety like Honeycrisp)

1 bunch green onion (1/4 c divided)

1/4 c cilantro

1/2 c sugar

1 tbsp lime juice

1 tsp sea salt

1 tsp onion powder

1 tbsp Burns and McCoy Exitium

16 oz cream cheese

Accompaniments: crackers, veggie slices, etc.

 

Instructions

There are two options for the cranberry salsa.

Make ahead and drain.

1. Chop green onion and set 1/4 c aside.

2. Add cranberries, apple, 1/4 c green onion, cilantro, and sugar to food processor and pulse until coarse. Be sure not to liquify.

3. Pour into a bowl and chill over night. Drain off liquid in the morning.

4. Add lime juice, sea salt, onion powder, and hot sauce to cranberry mixture, and stir to combine. Set aside.

5. Whip softened cream cheese until smooth (about 2 minutes), and spread over bottom of a pie plate or 9x9 baking dish.

6. Pour cranberry salsa over top cream cheese. Top with remaining chopped green onion.

7. Chill until served.

 

Make Day Of

1. Chop green onion and set 1/4 c aside.

2. Add cranberries, apple, 1/4 c green onion, cilantro, sugar, lime juice, sea salt, onion powder, and hot sauce to food processor and pulse until coarse. Be sure not to liquify. Set aside.

3. Whip softened cream cheese until smooth (about 2 minutes), and spread over bottom of a pie plate or 9x9 baking dish.

4. Pour cranberry salsa over top cream cheese. Top with remaining chopped green onion.

5. Chill until served.

Exitium Cranberry Cream Cheese Dip

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December 21, 2017 by Jay Turner
Mexican Chocolate Truffles with Exhorresco

Mexican Chocolate Truffles with Exhorresco

Square truffles are the best truffles. No one has time for rolling truffles when simply slicing them will do. Because slicing these truffles significantly cuts down the time needed to get these delicious morsels into your mouth.

The addition of cinnamon, orange zest, and Burns and McCoy Exhorresco gives the truffles a Mexican chocolate flair that elevates these to a whole new level. You might consider making a double batch to have enough to share.

Prep Time: 10 mins

Rest Time: at least 2 hours

 

Ingredients

8 oz bittersweet chocolate (We used a 70% cocoa baking bar. Choose a bar with less cocoa if you want sweeter truffles.)

1/2 c heavy cream

1/2 tsp vanilla

1/2 tsp cinnamon

1/4 tsp Burns and McCoy Exhorresco

Zest of half an orange

1 tbsp cocoa powder

 

Directions

1. Slice chocolate into small pieces and place in a heat-proof bowl. Set aside.

2. Heat heavy cream in a small saucepan just until hot. The cream will bubble but should not boil.

3. Pour cream over chocolate and let sit for 1 minute. Stir until mixture is smooth, but don't over work the chocolate. If chocolate is not melting, place bowl in microwave and heat at 10 second intervals.

4. Mix in vanilla, cinnamon, hot sauce, and orange zest.

5. Pour the mixture into a bread pan lined with parchment paper. Chill in the fridge for at least two hours.

6. Pull the chocolate out of the fridge, remove from pan, and let warm for a couple of minutes. Slice into 1 inch squares.

7. Place cocoa powder and truffles into a plastic bag or container, and shake to coat. 

 

Mexican Chocolate Truffles with Exhorresco

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Recipe adapted from Crazy for Crust.

December 17, 2017 by Jay Turner
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

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

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

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

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

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