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Spicy Garlic Plus Recipes

My favorite way to use Spicy Garlic Plus is on chicken and fish. I simply pour it over the entree item and refrigerate (20 minutes for fish or 2 hours for chicken) then broil, bake or BBQ. The marinade also does well with other items. Listed below are some recipes to try. All recipes are designed to serve four adults with other entrees accompanying the dish.

Sassy Spicy Garlic Ribs

  1. Adjust oven rack to 6 inches from broiler, set broiler to high
  2. Line shallow baking pan (20 inches x 4 inches deep) with heavy-duty aluminum foil. Cut ribs between bones and place meaty side down, close together but not touching.
  3. In small bowl, combine remaining ingredients, stir well and spoon 1/3 of sauce over ribs
  4. Broil 10 minutes, then spoon on another 1/3 of sauce
  5. Broil ribs 6 minutes, then add remaining 1/3 sauce. Broil an additional 4 minutes or until ribs are crispy and done.

Oven-Crisp Potato Wedges

  • 1 ½ lb. small red potatoes
  • 1 tablespoon olive oil
  • 4 tablespoons Radich’s Spicy Garlic Plus
  • teaspoon freshly ground course pepper
  • ½ cup graded cheddar cheese, optional
  1. Preheat oven to 525 degrees F. Quarter potatoes and place in large bowl. Drizzle olive oil over potatoes and mix.
  2. Add Radich’s Spicy Garlic Plus, ground pepper, paprika together and mix with potatoes
  3. Line cookie sheet with foil and coat with cooking spray. Place potatoes on cookie sheet and roast for 20 minutes. Baste once during baking with the remaining sauce mixture.
  4. Sprinkle cheese over potatoes and broil for 1-2 minutes until potatoes are crisp. Be careful not to burn. Ovens vary in heat output.

London Broil

  • 1.5 pound boneless top round, 1-2 inches thick
  • 1 cup Radich’s Spicy Garlic Plus
  • ¼ cup brown sugar
  • 1 teaspoon finely chopped Ginger
  • 2 cloves garlic, crushed
  • ½ cup water
  • ¼ cup thinly sliced scallions
  1. Preheat broiler to high. Combine Radich’s Spicy Garlic Plus, sugar, ginger, garlic and stir until sugar dissolves. Remove ½ cup for basting. If there is time, marinate steak in glass or plastic dish and refrigerate over night.
  2. Turn once and set out at room temperature for several hours prior to heating
  3. Place steak on rack in broiler pan, brush with basting sauce
  4. Broil 4 inches from heat for 10 minutes. Turn and brush with remaining reserved sauce. Broil an additional 5-6 minutes or until done.
  5. Let steak stand for 2 minutes. Slice diagonally across grain. Pour basting sauce from pan on top and add scallions to top of steak.

Italian Cheese Chicken

  • 1 cup of Radich’s Spicy Garlic Plus
  • 3 tablespoons seasoned dried bread crumbs
  • 3-4 tablespoons grated  Romano or Parmesan  cheese
  • 4-6 thin-sliced, boneless/skinless  chicken breasts
  • 1 tablespoon olive oil (divided)
  • 6 oz  can diced tomatoes with Italian Herbs, drained.
  • 3 cloves of garlic peeled and crushed
  • 2-3 tablespoons sliced pitted Kalamata olives
  • 1 teaspoon Balsamic vinegar
  • 2 tablespoons coarsely chopped fresh basil leaves.
  1. Combine bread crumbs and cheese in shallow dish. Dredge the chicken in crumb mixture to coat on all sides.
  2. Heat ½ of oil in 14 inch nonstick skillet over medium heat. Add chicken pieces and cook until golden and cooked through (2-3 minutes each side). Put chicken on plate and cover with foil to keep warm. Set aside.
  3. Put in remaining ingredients (except basil) and cook 2 minutes, stirring until mixture thickens
  4. Remove from heat, pour over chicken and sprinkle Basil over the top

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