• 1 tablespoon Branford’s Roasted Garlic Hot Sauce
• 1 tablespoon Branford’s Roasted Pepper Hot sauce
• 1 roasted bell pepper
• ½ cup cream cheese
• ¼ cup yogurt
• ¼ onion minced
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Preparation:

1.       Place all ingredients into a food processor and blend until combines.

2.       Enjoy with a variety of vegetables such as zucchini, cucumbers, carrots, celery…

By chef Abigail L. Nagorski

Ingredients:

• 3 cups mixed greens
• 1 small cucumber, sliced
• 2 roma tomatoes, sliced
• ½ medium jicama, sliced into sticks
• 1 carrot, grated
• 4 tablespoons Branford’s Spicy Vinaigrette

Preparation:

1.       Toss everything together and enjoy

Created by chef : Abigail L. Nagorski

Ingredients

• ½ cup extra virgin olive oil
• Salmon filets (Atlantic or soaked salmon)
• ½ tsp ground black pepper
• 2cups of original marinade
• 1 orange
• ½ fresh pineapple diced
• ½ cup diced red onion
• 2 garlic cloves chopped
• 1tsp fresh ginger chopped
• ½ cup of fresh lime juice
• ½ cup of fresh lemon juice
• ½ cup of fresh chopped cilantro

Preparation:

• used ½ cup of marinade to season salmon in a bowl and set aside for 1 hour. Heat up skillet with olive oil.
• Add onions, garlic ginger, cilantro and cook for a minute till vegetables get tender add remaining 1/1/2cup of marinade, lemon and lime juice to mixture and let it simmer at low heat for 3 minutes the aroma should be fragrant at this point, add pineapple, orange to the mixture turn off flame and let mixture sit.  Grilled salmon set on plate pour mixture salmon serve immediately. serves 4

• 1 lemon (freshly squeeze)
• 1lime (freshly squeeze)
• 1cup of olive oil
• ½ cup apple cider vinegar or white wine of your choice
• ½ cup of cilantro (freshly chop)
• 2 whole ripe avocados
• ½ cup of red onion
• ½ tsp sea salt
• ½ tsp ground black pepper
• 2tblsp of Branford Serrano hot sauce

Branford’s Originals Spicy Crab and Shrimp Cakes

• 1 lb fresh crab meat
• 1 lb of shrimp
• 1/4 cup finely chopped onion
• 1/2 small clove garlic, finely minced
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon finely chopped yellow pepper
• 1 tablespoon finely chopped green bell pepper
• 1 egg
• 2 tablespoons tartar sauce
• 1/4 of Branford’s Originals extreme hot sauce
• 1 cup soft bread crumbs
• 1/2 teaspoon of salt and pepper
• 2 tablespoons sweet butter

1. Wash and clean chicken breast filleted with water. Seasoned with salt and pepper rub, marinated with Branford’s Originals hot sauce, grilled chicken till golden brown, sliced in strips and set aside to cool.
2. Break the romaine into 2-inch pieces. Place in large salad bowl sprinkle leaves with a few drops of lemon juice. Add salt and pepper.
3. In another bowl the coddled eggs and gradually add the olive oil, beaten until the olive is incorporated. Beat in the Worcestershire sauce and the rest of lemon juice.
4. Pour dressing over the greens, add chicken and toss 4 or 5 times mixing thoroughly but being careful not to bruise the leaves. Add croutons and cheese and toss 2 more times. Serve immediately

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. minced garlic (2 cloves)
• 1 fresh serrano chile or small jalapeño, cored, seeded, and minced
• 1/2 small red bell pepper, finely diced (about 1/3 cup)
• 1 Tbs. fresh lime juice
• 2 heaping Tbs. coarsely chopped cilantro
• ½ oz of Branfords Originals Roasted Pepper Hot
• ½ oz of Branfords Originals Serrano Hot
• sea salt and freshly ground black pepper

use 2 Tbs. extra-virgin olive oil to sear the scallops.
Once the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat.

Add the oil, garlic, and chile and sauté until fragrant, about 30 seconds.

Add the bell pepper and sauté, stirring often, until the pepper is barely soft, about 1 min.

Add the lime juice, roasted pepper hot sauce, Serrano hot sauce and simmer to reduce slightly, 30 to 60 seconds. Stir in the cilantro.

Reduce the heat to low and return the scallops and any accumulated juices to the pan.

Gently roll the scallops around to coat them in the sauce and to warm them through. Taste for salt and pepper and serve immediately

Ingredients

• 1/lb lean ground turkey or beef.
• 4 garlic cloves (minced)
• 1 large onion (chopped)
• 3 roma tomatoes (chopped)= 1 cup
• 1 /12oz can chili beans vegetarian style
• 1 cup of Branford’s originals marinade
• 1/tsp of sea salt
• ½ sugar
• ½ tsp ground pepper
• 1 tbs of Branford’s originals roasted garlic hot sauce
• 2 tbs of virgin olive oil
• 1/tsp of chili powder
• 1 pack of shredded cheddar cheese

Preparation:

In a mixing bowl place ground turkey, garlic, onion, salt, chili powder, sugar, pepper, marinade, roasted garlic hot sauce.

Hand mix all ingredients together let mixture sit for about 30 minutes. In large sauce pan heat olive oil add mixture and cook at low heat till meat is fully cook then add can of chili vegetarian beans.
Garnish with roma tomatoes and cheese; Serves six