Recipes

Who doesn't love a delicious cocktail? And there's nothing quite like a well-made mixed drink to get the party started. If you're looking for something unique and flavorful, why not try a cocktail made with Dallas spice blend, Luxardo cherries, and grilled oranges? The combination of spices, sweetness, and citrus will tantalize your taste buds and have you coming back for more. Plus, the beautiful colors of the ingredients make for a stunning presentation. So whether you're hosting a dinner party or just enjoying a night in, these special cocktails are sure to be a hit. Cheers!

Before we can make the cocktails we have to prepare the oranges. To create the orange juice that will be used for the cocktail, you will need the following:

• 6 navel oranges
• Luxardo Maraschino Cherries - 14 oz. jar
• Luxardo Cherry Liqueur 

1. Pour the Maraschino cherries and juice into a 32 oz. jar.
2. Fill the remainder of the jar with Luxardo Cherry Liqueur and stir to mix together.
3. Slice the navel oranges in half and lay out on baking sheet, fruit side up. 
4. Brush each orange with the Luxardo cherry mixture, allowing it to dry. Repeat this process 3 to 4 times.
5. Heat grill...I used a Louisiana Grills 300 Portable Pellet Grill - this thing is an absolute beast - to 400F. Place oranges on grill fruit side down, allowing the Luxardo cherry glaze to grill and smoke and roast. Remove from heat when glaze begins to caramelize and brush on another layer of the Luxardo cherry mixture. 
6. With the Louisiana Grills 300 Portable Pellet Grill, open up the sear plate and place the oranges directly above the flame, allowing the Luxardo cherry glaze to char into the orange. 
7. Once oranges reach desired char - I like a nice, caramelized crust, remove from grill and allow to cool
8. Juice the oranges

"Dallas Sunrise Cocktail"

Ingredients:

• Tequila - 1 1/2 ounces
• 3/4 cup grilled orange juice
• Luxardo Cherry Liqueur- 3/4 ounce
• Maraschino cherries for garnish
• Dallas Spice Blend - 1 tsp

Directions:

In a cocktail glass filled with ice, add in tequila and grilled orange juice. Slowly add the Luxardo Cherry Liqueur, pouring over the back of a spoon, allowing it to settle at the bottom of the glass. Add Maraschino cherries for garnish and Dallas Spice Blend to the rim of the glass. 

Serve and Enjoy!

"Dallas Debauchery"

• 2 oz. tequila
• 1 oz. Luxardo Cherry Liqueur
• 3 oz. grilled orange juice
• 1 tsp. Dallas Spice Rim

These smoked meatballs are as tender and as flavorful as a Texas brisket. The Dude Food Fire Dallas Spice Rub gives them delicious flavor while the Louisiana Grills Black Label pellet smoker ensures that they are cooked low and slow for maximum tenderness. They are sure to be a hit with your family and friends, and sure to become a new favorite. 

Ingredients:

• 1 lb. - Finely ground brisket (preferably from the fattier end) or chuck roast
• 1 lb. - Finely ground boneless beef short rigs
• 2 Tbsp - coarse kosher salt
• 2 Tbsp + 2 tsp - Dude Food Fire Dallas Spice Rub
• 3 Tbsp - coarse ground pepper - 6-12 mesh or "butcher's grind"
• Non-stick cooking spray - whatever you prefer
• "Magic Mist" - 1 cup apple cider vinegar, 1 cup good quality cold brew coffee, and 1 tsp Worcestershire sauce 

Directions:

- Mix meat well by hand, then place into a stand mixer fitted with the paddle attachment - mix very well on lowest setting for 2-3 minutes until the meat is very tacky [This step is important because it develops the myosin (which is very sticky and helps bind the meat together) - This will allow the meatball to not fall apart over the 4 hour cook]

- Line baking sheet with plastic wrap and spread meat out evenly over the pan. Very lightly spritz the "magic mist" over all of the meat. Evenly the distribute the 2 tsp of Dude Food Fire Dallas Spice Rub over meat and lightly mist again. Cover with plastic wrap and refrigerate for 1 hour.

- Remove from refrigerator. Using the plastic wrap, fold the meat in half, and half again, like a long jellyroll log. Divide meat into 16 equal pieces (approx. 2 oz. each) and roll into balls. Spray sheet pan and meatballs generously with the cooking spray

- First divide coarse pepper over meatballs, followed by the kosher salt, and lastly the remaining Dude Food Fire Dallas Spice.

- Arrange meatballs on a wire rack (I prefer to use one with a 1/2" - 3/8" grid pattern), evenly spaced apart

- Set smoker to 275F - If using a pellet grill or Kamado I prefer to use a smoke tube (click to view the amazing smoke tube) - if using a Kamado, be sure to use a heat deflector

- Once smoker reaches 275F, insert meatballs. Lightly spritz with "magic mist" and turn meatballs every 20 minutes to ensure meatballs cook evenly.

- At 3 hours, turn the heat up to 375F for about 20 minutes or until a dark "bark" forms

- Remove from heat and place in oven safe dish with 3-4 Tbsp of hot water. Cover with foil and let rest for 10-15 minutes. 

- Serve and Enjoy! The meatballs should hold their shape very well and hold together when you bite into them. The texture should be very tender, just like a great piece of brisket. 

"Season Responsibly"

This pasta is what dreams are made of. 5 types of cheese, chicken, pasta, veggies, herbs, Mama Dini Spice Blend...it is an absolute flavor explosion. I promise. You're going to love it. 

Cheese Blend Recipe:

I recommend using full fat chesses. Full fat cheeses can be added to dishes directly from the freezer. The cheese blend will stay in freezer for up to a month.

• 1 cup whole milk Mozzarella - grated on medium
• 1 cup Provolone - grated on medium
• 1 cup Pecorino Romano - finely grated 
• 1 cup Muenster - grated on medium

Pour into 1 gallon resealable bag and shake to mix very well

Ingredients:

• 1 pound fresh fettuccine or linguini (packaged noodles can be used as well)
• 4 quarts of water and 3 Tablespoons salt - for cooking noodles
• 1 16 ounce jar of your favorite pasta sauce
• 3 - 3.5 cups of chopped rotisserie chicken (pre-cooked)
• 3 Tablespoons Extra Virgin Olive Oil
• 1 cup minced onions
• 1 cup diced bell pepper
• 1 medium zucchini - diced small
• 1 medium yellow squash - diced small
• 3 Tablespoons Dude Food Fire Mama Dini Spice Blend (2 Tablespoons + 1 Tablespoon)
• 1/2 cup fresh chopped basil
• 2 - 2.5 cup cheese blend 
• 1/3 cup finely grated parmesan

Directions:

• Bring 4 quarts of water and 3 Tablespoons salt to a rolling boil. Add fresh fettuccine or linguini to boiling water. Cook noodles in the salted boiling water for 2-3 minutes (if using dried noodles, cook per package directions but pull noodles to drain after 4 minutes) - Remove and Drain - Set aside in a very large mixing bowel
• Add 1 Tablespoon Extra Virgin Olive Oil and 1 Tablespoon of Mama Dini Spice Blend - Mix Well

• Heat 3-4 quart oven proof dish (Cast-Iron and Enamel Pans work great) to medium high heat
• Add 2 Tablespoons Extra Virgin Olive Oil and heat until it starts to shimmer
• Add onions and bell pepper and cook for 5 - 7 minutes until translucent
• Add zucchini and squash plus 2 Tablespoons Mama Dini Spice Blend - mix and cook for 1 minute
• Transfer cooked mixture into bowel with noodles
• Add 2 cups of cheese blend, pasta sauce, basil, and chicken. Mix well. Place back into cooking pan.
• Combine 1/4 cup of cheese blend with 1/3 cup of parmesan and evenly distribute on top of pasta

•  Place cooking dish into pellet grill. Turn pellet grill to 275F, allowing the initial smoke to flavor the dish while coming up to temperature. 
• Cook for 25 minutes and then turn up to 400F
• Once pellet grill reaches 400F, cook for 5-7 more minutes or until cheese on top starts bubble
• Turn off heat. Allow to rest and come together for 15 minutes
• Serve and Enjoy

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The Perfect Recipe for Any Night of the Week:

I don't know about you, but I love a good stir fry. There's something about the mix of flavors and textures that gets my taste buds going. And this Chimichurri Flank Steak Stir Fry is no exception! The steak is seasoned with my new Dude Food Fire Austin Spice Blend, marinated in a delicious chimichurri sauce, then cooked up with some noodles and veggies to create the perfect weeknight dinner. So if you're looking for a quick and easy stir fry recipe, this one is definitely worth checking out. Enjoy!

Chimichurri Base:

• 3 cups packed cilantro leaves, chopped
• 6 cloves garlic, chopped
• 1 teaspoon chili flakes
• 6 tablespoons olive oil
• 1 serrano chili, chopped
• 1/2 cup red wine vinegar
• 1 cup olive oil
• 1 tablespoon lemon verbena, chopped 
• 1 tablespoon thyme, chopped
• 1 lemon, zest and juice
• Salt and pepper to taste

Dump all ingredients into food processor and pulse for about 10 seconds. Divide into two half-portions. Use one half-portion of chimichurri base as marinade for flank steak. Use second half-portion of chimichurri base to make marinade for tomatoes, salad vinaigrette, and meat drizzle. 

Seasoning and Cooking Flank Steak:

Ingredients:

• 2 lbs. flank steak
• 1 Tablespoon Soy Sauce
• 1 teaspoon honey
• 1 clove garlic, chopped
• 1/2 teaspoon hot sauce, Cholula
• 2 Tablespoons DFF Austin Spice Blend 
• 2 Tablespoons Chimichurri Oil

Rub both sides of flank steak with DFF Austin Spice Blend. Combine remaining ingredients to create marinade. Pour marinade over flank steak and let marinate in fridge for 10 minutes. Grill flank steak over medium high heat for 3 minutes on each side. Remove meat from the grill. Slice the meat against the grain into bite size chunks. 

Preparing Asian Noodles:

2 Packages Asian Noodles (whatever brand you prefer). Boil noodles in salted water per directions

Completing Chimichurri Flank Steak Stir Fry:

• 1 medium zucchini, sliced thin
• 1/2 red onion, grilled and chopped
• 1 medium bell pepper, sliced thin
• 1/4 medium Fresno pepper, seeds removed and fine sliced (more if you like it hot)
• 1 medium shallot, roughly chopped
• 6 cloves garlic, sliced and soaked in 2T olive oil
• 2 C. Broccoli Slaw
• Chimichurri Sauce

Heat Pellet Smoker (I prefer the Louisiana Grills Black Label Series) to 400F. In Wok (I prefer the HexClad Hybrid 14" Wok), add garlic and olive oil. Saute for 4 minutes, stirring occasionally. Add shallots, onions, and Fresno peppers. Saute for another 4 minutes, stirring occasionally. Add broccoli slaw and remaining veggies. Saute for 4 more minutes, stirring occasionally. 

Add flank steak and bring up to temperature for 1 minute. Add cooked noodles and top with chimichurri sauce. Stir in chimichurri sauce. Toss and serve.

I don't know about you guys, but I love a good burger. And when I say good, I mean really good. The kind of burger that makes your stomach happy and your taste buds jump for joy. Well, my friends, I've got the perfect recipe for you: the Wagyu Mushroom Burger. This bad boy is made with high-quality ingredients like Wagyu beef and Trumpet mushrooms, and is sure to satisfy even the most discerning of palates. Trust me – once you try this burger, you'll never go back to your old standby!

So where can you find Wagyu beef? 

Unfortunately, the history of Wagyu in the United States is a complicated one. Knowing that you are getting actual high quality Wagyu beef can often be a toss up. In the U.S., cross bred beef with a very small percentages of Wagyu DNA can be labeled Wagyu, allowing for a much higher price tag. To learn more about the history of Wagyu in the United States, check out my blogs A Guide to Wagyu and Wagyu: Facts and Fiction.

Fortunately, there are trusted sources that will help ensure that you are getting quality Wagyu beef. And trust me, you have never had a burger like this before. The Wagyu, mixed with the perfect blend of mushrooms and grilled to perfection, result in a burger that is juicy, flavorful, and utterly delicious. To ensure you are getting quality Wagyu, I recommend using either Crowd Cow or Holy Wagyu in Dallas. I have used both and can vouch for their quality.

To make the Dude Food Fire Wagyu Mushroom Burger, you will need the ingredients below.

Burger Patties:

3 pounds wagyu beef tri-tip (substitute pre-ground Wagyu beef if you do not have a meat grinder)

1 pound wagyu beef tenderloin (substitute pre-ground Wagyu beef if you do not have a meat grinder)

1/3 pound trumpet mushrooms

1/3 pound oyster mushrooms

1/3 pound lion’s mane mushrooms

2 tablespoons olive oil

2 tablespoons grass-fed butter

Salt

Pepper

4 teaspoons Dude Food Fire Austin Spice Blend (Available Soon! Be on the lookout for my upcoming Texas BBQ Box and experience the Flavors of Texas!) For now, I would recommend substituting Dude Food Fire Prime Spice Blend

4 slices Havarti cheese

4 slices muenster cheese

4 slices American cheese

(This blog contains affiliate links.)

The history of the Stetson Chopped Salad dates back to 1997, when it first appeared on the menu of the restaurant Cowboy Ciao in Arizona. Created by Chef Bernie Kantak at the request of the restaurant's owner, the Stetson Chopped Salad incorporates the flavors of Cowboy Ciao's fennel bisque soup (garnished with freeze-dried corn and smoked salmon) with elements of earlier versions of the chopped salad. The end result is a salad that tastes as amazing as it looks.

To create the Stetson Chopped Salad at home, you will need the following ingredients:

For the dressing:

1/4 cup basil pesto

1/2 shallot, roughly chopped

1/2 cup aioli (see note)

1/2 cup buttermilk 

1/4 teaspoon coarsely ground black pepper

1 tablespoon fresh lemon juice

salt and pepper, to taste

For the salad:

1/3 cup cooked Israeli couscous

2 ounces chopped arugula

1/3 cup diced Roma tomatoes

1 teaspoon fresh chopped basil

Drizzle of balsamic vinegar

1/3 cup diced smoked salmon

1 tablespoon crumbled Asiago or Feta cheese

1 tablespoon toasted pepitas (pumpkin seeds)

2 tablespoons dried black currants

Directions:

For the dressing: 

Combine pesto, shallot and aioli in a food processor; blend thoroughly. With motor running, add buttermilk. Add pepper and lemon juice; blend to combine. Season with salt and pepper.

Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending together 1 to 2 finely minced garlic cloves,  1/3 cup olive oil and  1/4 cup mayonnaise.

For the salad:

Combine the cheese, pepitas, and currants together to make trail mix and set aside. Combine tomatoes, basil, and balsamic vinegar and set aside. Start arranging ingredients in separate rows on a large platter or bowl. Begin with salmon, following by a row of arugula, then couscous, trail mix, sweet corn, and last a row of the tomatoes. Toss salad at the table, using about half of the batch of dressing. (Refrigerate remaining dressing up to three days.)

Using the Seeds of Change brand of prepared rice, your time in the kitchen gets cut to a fraction. The Brownsville spice blend lends a complexity to the flavor that defies the simpleness of the preparation. I use chicken stock in this recipe, but the More Than Gourmet brand also makes vegetable stock or mushroom stock that would be a fine substitution to make this a vegetarian dish. Grill some chicken or fish with a sprinkle of Brownsville spice blend and your meal is complete. (Or, use some leftover, repurposed protein from another night.)

Ingredients:

2 tablespoons olive oil

1/3 cup red onion, finely diced

3/4 cup red bell pepper, small diced

3/4 cup green bell pepper, small diced

2 cloves garlic, sliced sitting in 1 tablespoon olive oil

1 teaspoon Dude Food Fire Brownsville spice blend

1 cup zucchini, small diced

1 (8.5-ounce) package Seeds of Change Quinoa, Brown, & Red Rice

¼ teaspoon salt

1 tablespoon concentrated chicken stock made from More Than Gourmet Classic Roasted Chicken Stock and Water (see note below)

¼ cup green onions, sliced, for garnish

Directions:

In a hot pan, saute red onions in olive oil. Add bell peppers and garlic in oil, then stir. Sprinkle in Dude Food Fire Brownsville spice blend and stir to combine. Add zucchini, Seeds of Change rice, and salt, then stir. Pour in stock. Continue stirring over medium high heat until all is combined and heated through. Pour into serving dish and top with sliced green onions for garnish.

*Note: Dicing the red bell pepper, green bell pepper, and zucchini the same size will hasten the cooking time.

*Note: To make the chicken stock, combine 1 cup boiling water with 2 tablespoons More Than Gourmet Classic Roasted Chicken Stock. Stir to combine and set aside. This can be refrigerated and used in multiple recipes. You could use a vegetarian stock also.

Teres Major, a.k.a. petite, mock, or chuck tender, is a cut of beef that is found between the shoulder and front leg of the cow. While normally associated with chuck steak or chuck roast, which can be tougher cuts of meat, teres major is a tender and extremely flavorful cut. However, teres major requires a skilled butcher to remove properly, which can make it difficult to find. I get mine from Market Street Grocery Store in Plano, TX, but you can order them online, or check with your local butcher as well. They will usually come 3-4 per pack, and about 5-8 ounces each.

Prepping your Teres Major: 

- Trim/Clean off the silver skin before cooking.

- Cut the ends off about 1" from each end - This will help prevent the ends of the meat from overcooking. 

- Be sure and save the ends. You can use these at a later date for stir-fry or another dish. 

Ingredients:

• 3-4 teres major tenders
• 3 tablespoons Dude Food Fire Brownsville spice blend
• 1 teaspoon ground cumin
• 1 tablespoon finely ground espresso
• 2 teaspoons fine ground black pepper
• neutral oil
• salt

Directions:

Mix Brownsville spice blend, cumin, espresso, and pepper. Coat tenders with oil and salt on all sides. Roll in the spice mix to coat on all sides. Let rest to room temperature. While the meat sits, start grill. Preheat grill to 600 degrees. (I used a Louisiana Grills pellet grill for this cook but a kamado or gas grill will also work.) Grill for 10 minutes, turning every minute or two to get good char and crust on outside. I like to bring to an internal temperature of 115 degrees. Pull off of grill. Put in a baking dish and cover with foil. The heat will continue to cook the tenders to a medium-rare temperature while resting and cooling. Slice thinly across the grain (end to end). 

That's it. Once you slice, it is ready to serve with your favorite side dishes. You will be absolutely amazed at the tender and rich flavor that the teres major steak produces. The rich and smokey flavor of the Brownsville spice blend is the perfect compliment. You can use Dark and Lovely on pork, fish, beef, even potatoes and veggies...it is also an awesome spice blend to use for blackening. 

Ingredients:

• 3-4 lbs. potatoes, cubed - I used Yukon gold but russet will work also
• 1 package corn tortillas - chopped into bits
• 1 cup whole milk
• 1 cup buttermilk
• 1 stick unsalted butter

Directions:

Place tortillas, milk, buttermilk, and butter in sauce pot. Bring to simmer and cook for 15 minutes. It should turn into a porridge consistency. Boil water and cook potatoes until fork tender. Drain and place back in pot. Add in tortilla buttermilk mixture and mash with potato masher until desired consistency – it can be as chunky or as smooth as you prefer. Salt and pepper to taste. 

I like to make these a day in advance to let the flavors meld together. Before dinner, I put them in the oven to reheat at 350 degrees for about 45 minutes uncovered, like the idea of a twice baked potato. This method makes them fluffy.

 Smoked Pasilla Hollandaise Sauce:

- 2 sticks unsalted butter, melted

- 4 egg yolks (you do not need the egg whites)

- 1 tablespoon lemon juice

- pinch Kosher salt

- 2 tablespoons Brownsville spice blend

Directions:

- Place butter and spice blend in a small saucepan over medium low heat. Heat, stirring frequently, until the butter is just melted. Reduce the heat if the butter starts to bubble or steam. Maintain the melted butter at this low but warm temperature.

- In the bowl of a blender (see notes below for tips), combine egg yolks, lemon juice, and salt. Put the lid on the blender and pulse the mixture for a couple seconds until everything is combined. Turn on the blender and slowly pour the warm butter into the eggs through the pour hole while the blender is running. Stop just short of pouring in the last bit of water and solids after the butter comes to the top.

- After the butter has been added, stop the blender and taste your sauce. Add some more lemon juice or salt, if needed. If the sauce is thicker than you’d like, add a little of the water and solids left after you pour the butter in, 1 teaspoon at a time and blend until it reaches the thickness you would like. Serve immediately.

- A standing blender, food processor, or handheld immersion blender can all be used to make this sauce. The most important thing to look for is that the egg yolk and lemon juice sufficiently fill the bowl to reach the blades of the blender as they spin. This means that with blenders that have elevated blades or with many food processors, you may need to double the recipe. If using an immersion blender, use a narrow bowl or jar and run the immersion blender while pouring the warm butter down the side of the bowl.

Cover teres major and potatoes with hollandaise sauce, serve, and enjoy!

Mama Dini is the perfect spice blend to take your food to the next level.

With a flavor profile that combines lemon and lime, onion, fennel, oregano, and rosemary, Mama Dini is perfect for creating an unbelievable depth of flavor. You'll love how easy it is to use Mama Dini. Just sprinkle it on your food before cooking, and you'll get that amazing Sicilian flavor in no time. Plus, it's perfect for any type of cuisine - so you can experiment with new flavors all the time. 

One of my favorite ways to use Mama Dini is for a quick, simple, and delicious rotisserie chicken. All you need is:

• whole chicken 
• avocado oil (you can also use olive oil)
• Dude Food Fire Mama Dini spice blend

Preparing the Chicken:

- Remove chicken from packaging and pat dry 

- Rub or spray chicken with avocado oil (you can also use olive oil)

- Cover chicken with a generous amount of DFF Mama Dini spice blend 

- Push wings to the back and tie the legs of the chicken together

Cooking the Chicken:

- Using a rotisserie attachment for your grill or a rotisserie oven, preheat to 300 - 325 F.

- Let the chicken cook for about 20 minutes per lb. or until the thickest part of the chicken reaches an internal temperature of 165 F. (Grill Thermometers)

- Turn off heat and allow chicken to continue to cook for another 15 -20 minutes. For added flavor, add more Mama Dini spice blend to the chicken at this point.

- Remove chicken from grill or rotisserie oven and let rest for another 10 minutes. 

- Slice, Serve, and Enjoy!

Do you love the taste of classic Neapolitan pizza, but don't live near an authentic Italian pizzeria? No problem! With King Arthur's '00' Pizza Flour, you can make this delicious delicacy right in your own home oven. Made with 100% American-grown wheat and milled to stringent '00' standards, your crust will be thin in the middle and have a crispy rim. Top with your favorite fresh toppings and enjoy the magic!

King Arthur's '00' Pizza Flour is one of my favorites. Super simple and quick, this '00' flour is as classic as you can get. The crisp, chewy, leopard spotted crust will make you feel like you are eating at an Italian pizzeria. Check out the super simple recipe below, and blow everyone away with your own homemade Neapolitan masterpiece.

Ingredients:

2 cups King Arthur '00' Pizza Flour

1/8 teaspoon active dry or instant yeast

1/2 teaspoon sugar

3/4 cup lukewarm water

Instructions:

-Mix the ingredients together until you have a rough, cohesive dough. Cover; allow the dough to rise overnight or for 12-24 hours.

-Divide in half and shape each half into a ball; place in lightly greased bowl - cover and let the dough continue to rise for another 45 minutes

That's it. You now have a classic Neapolitan dough to create your masterpiece. For the pizza in the video above, I fired up my Ooni Karu 12 Multi-Fuel Pizza Oven. This portable piece of magic turns any backyard into your own private pizza place. With the dough ready to go, I had a delicious homemade pizza in under 30 minutes.

Make sure and tag me on TikTok, Instagram, and Facebook @dudefoodfire and show me your homemade pizza masterpieces. 

Sweet potatoes are an amazing addition to any meal. They're nutritious, delicious, and pretty versatile. But have you ever had them with Sweet Chica honey butter? It's a game changer. Trust me. You've never had sweet potatoes like this before. So easy to make, and so good! If you're looking for something new and exciting to do with your sweet potatoes, then you need to try this recipe! You won't regret it. Guaranteed.

Ingredients:

• 2 sticks salted butter
• 1 Tbsp Sweet Chica
• 1 Tbsp good honey
• 1/2 tsp finely ground black pepper
• 1 tsp kosher salt (may need more)
• 1/4 tsp ground cinnamon
• Place in microwave safe dish and microwave on high for 30 seconds. Whisk together until smooth and incorporated.

Directions:

• Wrap Hannah sweet potatoes in foil and bake in oven at 350 degrees for an 1 1/2 hours or until very soft
• Mash potatoes in pan and mix in Sweet Chica Honey Butter
• Top with jumbo marshmallows - cut in half, place cut side up
• Broil in oven for 2 minutes or until golden brown.

 That's it. Now all you have to do is serve and enjoy. I would love to see what you make. Share your sweet potato pics (or any other recipe pics) with me on social @dudefoodfire. 

You don't have to be a professional chef to make delicious, fire roasted salsa from scratch. In fact, this simple recipe only takes about 30 minutes from start to finish. And the best part is you can customize it however you like - with more or less heat, different types of tomatoes, etc. 

There is no denying that nothing beats a fresh batch of homemade salsa. It's perfect for parties, game day, or just because you're in the mood for a quick snack. Check out the ingredients and directions below and create your own homemade salsa that will blow your family away. 

 Ingredients:

3 Roma Tomatoes; 1 medium onion; 1/4 jalapeno; 2 T Spice Blend (equal parts DFF Southwest Spice, DFF Chili Guero Spice, and salt); 1/8 cup lime juice; 1/8 cup water (if needed) 

Directions:

Roast veggies in cast iron pan over an open fire - ab, 5-10 minutes until they are nicely charred. Chill Slightly to room temperature. Add lime juice and spice blends. Mix all together and enjoy!

It is really that simple and quick, and is guaranteed to impress. Once you try this fire roasted salsa you will never want to go back to store bought salsa again. 

I want to see what you make. Be sure to share your fire roasted salsa and tag me on social media @dudefoodfire.  

Fresh Ingredients. Fresh Spices. Fresh Flavor.