Asian’Q marinated pork belly, braised, and seared. Chef Dave loves to serve this preparation over furikake seasoned sticky rice and roasted Gia Lan (Chinese broccoli).  

 Ingredients:

1 Pack of Pork belly or cut your own 1-2 lbs
1 Cup Soy Sauce
1/4 Cup Mirin Rice Wine 
1/8 Cup Oyster Sauce
1/4  Cup Honey

1/2 Medium White Onion
1/2 Cup Asian’Q Sweet and Spicy Everything Sauce

How to put it together:

1) Blend first five ingredients to make the braising liquid and pour over pork strips (should be cut in manageable sizes 4-6 inches by 1-2 inches) in an oven safe baking dish. 

2) Place pan in a 425 degree oven and braise until an internal temp of 145 degrees is reached.

3) Take out and wrap each piece in plastic be sure to wrapping the pork tight but not tight enough to break the fat away from the meat. 

4) Place the meat in the refrigerator for 24 hours. The next day carefully unwrap the pork and cut into 1/4 inch to 3/8 inch pieces. Carefully brush the pork belly with most of the Asian’Q and let marinate from 2 hours up to 24. 

5) Take out the pork and sear on a hot griddle, flat top, or pan until heated through and a nice color is reached. No more then a minute would be needed to reach perfection on this step. Serve over rice, in a noodle dish, or just as an appetizer. Don’t forget to top it off  with the Asian’Q you saved. See, I told you…Delicious!

My Pork Pastor with Dos Haches Chili Sauce is a spin on a classic Mexican favorite. Achiote (Seeds from an Annotto Tree) is the key to achieving a beautiful color and a signature taste.

Ingredients:

1 Pack of Achiote Paste (3.5oz) Mexican food store
1 Can Pineapple Chunks in Juice (20oz)
3/4 Cup White Vinegar
1/4 Cup Dos Haches Chili Sauce
1/2 TBSP Chili Powder
1 TBSP Dried Oregano or Marjoram
1 TBSP Garlic Powder
1 TBSP Onion Powder
1/2 TBSP Black Pepper (Ground)
1 Tbsp Kosher Salt
5# Diced Pork Shoulder

How to put it together:

1) Slice pork very thin or dice small and set aside in container or sous vide (food safe) bag.

2) Blend all other ingredients in Vita-Mix or blender. Pour over pork and let marinate from 2-24 hours.

3) Cook on an oiled hot flat top grill or pan until caramelized and a deep rich color is reached. Use in quesadillas, tacos or anyway you choose.

Asian’Q Chicken is the perfect quick protein option for the family meal! This flavorful chicken can be used over rice, in noodles, on a sandwich, or simply on toast. My Asian’Q sweet and spicy everything sauce is a must try!

Ingredients:
1 Bottle Asian’Q Sauce
1 Cup Apple Juice
3 Lbs. Chicken Thighs
2 Tbsp Kosher Salt

How to put it together:

1) In pressure cooker mix Asian’Q sweet and spicy everything sauce and Apple Juice, stir well.

2) Add chicken and let sauce cover the meat.

3) Cover and set the pressure cooker to 10 min pressure cook. Let it run the cycle and use the natural release method.

4) When finished, open pot, and shred chicken. Season with salt.

Chef Dave’s Note: You do not have to have a pressure cooker, these same ingredients could be used to braise in an oven. If you want to grill, just marinate the chicken in Asian’Q, do not use apple juice and season with half as much salt. Be creative and find many new ways!

Blackberry Grill Sauce marinated flank steak is a strong crowd pleaser. This tasty sandwich has provolone cheese, caramelized onions, roasted red peppers, sauteed mushrooms, arugula, heirloom beef steak tomatoes, mayo, and my Blackberry Grill sauce on a toasted sourdough bread.

Ingredients:
3 Lbs. Flank Steak (marinated, cooked, sliced after resting)
8-11 Ounces Blackberry Grill Sauce
8 Provolone Slices
½ Cup Mayo (Tbsp. per sandwich)
½ Cup Blackberry Grill Sauce (Tbsp. per sandwich)
16 Heirloom Tomatoes (1/8” sliced – 2 per sandwich seasoned with kosher salt)
1 Cup Caramelized Onions (sliced)
*(Reach out to Chef Dave for this recipe, he’d love to share)
1 Cup Sauteed Mushrooms (sliced)
*(Reach out to Chef Dave for this recipe, he’d love to share)
½ Cup Roasted Red Peppers (sliced) (Use store bought or reach out to Chef Dave)
4 Ounces Arugula or Spinach (whole leaves)
16 EA Sourdough Slices (toasted)

How to put it together:

1) In sous vide bag, Ziplock bag, or food  container with lid place flank with your preferred amount of Blackberry Grill Sauce. Marinate for at least 8 hours up to 24.

2) Grill, Sous Vide, or roast to desired  temperature.

3) Let the meat rest and slice across the grain of the flank. Set aside for sandwich build or cool and use it out of the refrigerator the following day.

The Build:

1) Grill or toast sourdough, on top half of the bread spread 1 Tbsp of Blackberry Grill Sauce, and on the bottom half spread 1 Tbsp of Mayo. Coast to coast coverage.

2) In a shingle, lay the meat across the bottom half of the bread and then cover with provolone. At this point you can use a  kitchen torch or a broiler and melt the cheese.

3) Place tomatoes (season with salt to taste) mushrooms, onions, and peppers, add arugula and place top half of bread to close. Slice in half if desired, and pair with your favorite chips. I’m partial to Sweet Onion Hawaiian.

Indulge in the exotic flavors of my Sweet Mango Chili Sauce recipe! This delectable condiment perfectly balances the succulent sweetness of ripe mangoes with a hint of my smoky signature everything sauce. Drizzle it over grilled meats or use it as a dipping sauce to elevate your culinary creations to a whole new level of deliciousness. A must-try for all food enthusiasts!

A simple set of ingredients to get you started include fresh or frozen mangos, white wine, red wine vinegar, allspice, fresh ginger, Dos Haches Chili Sauce, cinnamon, roasted garlic, and sugar.

Ingredients:
1 1/4 Lbs. Mangos (Chopped)
1/3 Cups Favorite White Wine
1.5 Oz. Red Wine Vinegar
1/3 Tsp. Allspice
1 Tbsp. Fresh Ginger
4 Tbsp. Dos Haches Chili Sauce
1/2 Tsp. Cinnamon
1/2 Tbsp. Roasted Garlic
1/3 Cup Raw Sugar

How to put it together:

1) In a Vitamix, food processor, and or the use of an immersion blender, add all ingredients and blend until smooth.

2) Transfer raw sauce to a sauce pot (heavy sided better than not). Cook on low heat for about 35 minutes until the sauce is reduced to a desired thickness. Stir periodically and make sure not to scorch your sauce.

Note: I highly recommend that if you do not have a Vitamix, to strain your sauce through a fine sieve. Do this before using or storing in refrigerator.

The perfect addition to your summer time sandwich or burger. Great as a side salad, or use it to top rice or in a burrito. The Dos Haches Corn Chili Relish is easy to make and O so tasty! My signature Dos Haches chili pepper everything sauce gives this recipe just the right amount of smoky flavor to turn the ordinary into extraordinary.

Ingredients:
5 Bacon (diced)
½ Cup Green Bell Pepper (diced)
½ Cup Red Onion (diced)
½ Cup Red Bell Pepper (diced)
½ Cup Red Bell Pepper (diced)
5 Ea. Sweet Corn Ears (steamed and kernels removed)
1 Cup Black Beans (cooked and if canned drained well)
1 Tbsp Garlic (minced)
2 Tbsp Dos Haches Chili Pepper Everything Sauce
3 Tbsp Fresh Lime Juice
½ Tsp Fresh Ground Pepper
1 Tsp Kosher Salt
½ Cup Fresh Cilantro (chopped)

How to put it together:

1) In a high heat pan add bacon, turn heat to medium and render until crispy (about 5 min). Remove bacon and drain fat (reserving 1 Tbsp.) with a mesh strainer, let bacon rest spread out on a paper towel.

2) Bring temperature of the pan back to medium/high heat and add garlic and onions, cook for 1-2 minutes stirring occasionally. Now add peppers and cook for another 3 minutes. Add corn, Dos Haches Chili Pepper Everything Sauce, black beans, and heat through for another couple minutes.

3) Remove mixture from heat and toss in salt, pepper, lime juice, bacon, and finally cilantro. Eat this recipe hot or cold. Great at room temp as well.