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Delicious Corn and Black Bean Dip Recipe

Best Recipes For Summer Cookout Dinners

Looking for some delicious new recipes to add spice to your next summer cookout? We invite you to try three of our best recipes for Summer cookout dinners.  Whether it’s our healthy Mango Coconut grilled salmon, our delicious corn and black bean recipe or everybody’s favorite Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze you are sure to please your family and friends with these amazing dishes at your next cookout! Don’t forget to visit our online shop for our delicious and healthy sauces to take your recipes to the next level!

Mango Coconut Grilled Salmon

(Serves 2)

Mango Coconut Grilled Salmon

Ingredients:

1 jar of Sambar Kitchen Mango Coconut Sauce

2 fillets of salmon

1 cup of white rice (optional)

Cilantro to garnish (optional)

Directions:

  1. Preheat the grill 
  2. Coat the salmon with 1 jar of the Mango Coconut Sauce
  3. Cook on grill until salmon is cooked thoroughly 
  4. Optional: garnish with cilantro
  5. Optional: serve with side of white rice 

Delicious Corn and Black Bean Dip Recipe

Delicious Corn and Black Bean Dip Recipe

Looking for a delicious dish to make for family gatherings or parties with your friends? Look no further and try our delicious recipe for Corn and Black Bean Dip! 

It’s hot, cheesy, creamy and filled with SO MUCH FLAVOR. It’s the perfect dish not just for the kids but also for the adults who always came back for seconds. The best thing about this delicious dip is you can use it in so many different ways. 

You can serve it with some tortilla chips or use it as a filling for enchiladas, quesadillas or for a different flavor try mixing it in with some refried beans for an amazing refried bean and corn dip!

 Also don’t forget, the secret ingredient in this dip is a few spoonfuls of Coriander Chutney! It adds so much flavor and spice to this dish so be sure to have some chutney on hand. We highly recommend the delicious ROYAL CUISINE CORIANDER CHUTNEY available from our sister company Palace Foods. You can get it from their online shop here https://palacefoodsinc.com/product/royal-cuisine-coriander-chutney/

We hope you enjoy this simple but delicious recipe with your family and friends!

Corn & Black Bean Dip

Ingredients

  • 2 tablespoons butter
  • 1 tbsp oil
  • 1 red bell pepper, diced small
  • 1 green bell pepper, diced small
  • 3 serranos or jalapenos, finely diced
  • 8 oz package shredded mexican cheese
  • 14.4 oz bag frozen corn, thawed and rinsed
  • 2 tablespoons fresh garlic, finely minced
  • 1 teaspoon onion powder
  • 2 teaspoons cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin powder
  • 1 teaspoon oregano
  • ¾ cup mayonnaise
  • 1.5 tablespoon sriracha or more to taste
  • 1/3 cup milk
  • 1 cup finely chopped fresh cilantro
  • salt & pepper to taste
  • 2 tbsp cilantro chutney 
  • 1/4 cup finely chopped scallions 
  • 15 ounce can black beans, drained and rinsed (optional) I   prefer this recipe without the beans but if you want to make it heartier you can add beans)

Directions

  1. Preheat the oven to 400 degrees F.
  2. Melt 1 tbsp oil and 2 tablespoon of the butter in a large heavy skillet over medium-high heat and add the diced serranos/jalapenos and let splutter for a few seconds then add  the red and green peppers.
  3. Add  pinch of salt and cook, stirring occasionally, on medium to low heat until the peppers are softened (about 7-8 minutes).
  4. Add garlic and continue to cook for 2-3 more minutes until garlic is fragrant but not browned. Lower heat to ensure garlic does not brown.
  5. Add the corn, spices, and stir to incorporate well. Cook for about 10 minutes, stirring occasionally to let the corn mix with the spices and soften a bit. Add Black beans (optional), cilantro, siracha, stir and remove from heat. Add mayonnaise, milk, and shredded cheese and mix well.
  6. Transfer to oven safe baking dish, cover with foil and let bake for 20 minutes on the middle rack until you see the edges of the dip bubbling.
  7. Remove from oven, top with scallions and serve hot with tortilla chips! If you want to get a golden brown crust on top – add an additional layer of shredded cheese on top and broil on low for a few minutes until the cheese has browned.

Optional: Some pico de gallo or chopped jalapenos makes for a great garnish!

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze
Ingredients
For the chicken: 

1/4 cup kosher salt, plus more for seasoning

1/4 cup sugar

1 head garlic, sliced crosswise

1 bunch thyme sprigs

4 cinnamon sticks

2 teaspoons allspice berries

2 teaspoons black peppercorns

1 Scotch bonnet chile, with a small slit made in the side

3 pounds chicken wings

Chopped scallions, for garnish

For the glaze:

2 tablespoons canola oil

1 2-inch piece fresh ginger, peeled and finely grated

3/4 cup fresh orange juice

3 tablespoons Sambar Kitchen Tamarind Puree

1/4 cup ketchup

1/4 cup clover honey

1 tablespoon red wine vinegar

2 tablespoons Sriracha or spicy chile paste

Kosher salt and freshly ground black pepper

Directions

  1. Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
  2. Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.
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