Peel pineapple and slice the whole fruit into “wheels”
Lay out pineapple on grill and brush/spread on the Chicaoji
Flip wheels and do the other side, if you want
Grill as long as desired (We like to blacken the pineapple a bit)
This makes a great cold snack for the next day
from Tina A.
1 part Chicaoji + 2 parts blackberry jam (or raspberry) = the best BBQ sauce ever!
My husband loves Chicaoji on everything, but has recently stumbled on a another great use: a tablespoon or two in a light pilsner beer makes for a tasty “red beer.” Yum!
Drops of Chcaoji on the top of the onion. Herkullista!
From Majukka in Finland:
boil the onions
cut them half when cooled
use the spoon to make the onions as bowls
fill them with stuff
cover with cheese
bake them in the oven
My improvised Chicaoji Chili recipe from yesterday – Turned out really well.
3 cups dry black beans (soaked overnight)
1 can chili beans
1 small can of tomato paste
1 quart of my friend Jennifer’s canned tomatoes and zucchini
1/4 cup Chicaoji sauce (makes it mild. if you like it hotter double or triple that)
1/2 lb grass-fed organic local ground beef
Enough water to get the right consistency
Throw it all in a crock pot for a few hours.
That’s it. No other spices. Just the Chicaoji.
From Eric (mousehousekitchen blog)
Marinated skirt steak in the sauce for 30 minutes, grilled until done, chopped it up, put the steak with chopped onions and cilantro in warm corn tortillas, then topped with more Chicaoji. Marvelous!
(Eric commented about Chicaoji on his very informative blog. Thanks, Eric. http://mousehousekitchen.wordpress.com/2011/09/14/brand-unawareness/ )
These are from Isa Chandra Moskowitz’ Post Punk Kitchen Blog (http://www.theppk.com/2011/05/ancho-lentil-tacos/). They’re awesome, and I use Chicaoji instead of the other sauce she prefers. They’re way better with Chicaoji!
I like to roast corn until about 1/2 the kernels are toasted dark brown, the rest are just incredibly sweet and hot and then put Chicaoji on it. I husk the corn, spray it with with some cooking oil, then put it under the broiler if a barbecue grill isn’t available. The Chicaoji treatment is just as good the next day when any leftover ears have cooled in the fridge.