Japanese Curry Rice
- 2 tsp Minced garlic
- 1.5 lbs Chicken breast (you can also use pork or tofu)
- 3-4 c Steamed rice
- 2.5 tbsp Bravado Spice Black Garlic & Carolina Reaper Hot Sauce
- 2.5 c Water
- 1/2 c Each, carrots, onion, potatoes, diced
- 3 tbsp Butter
- 2 tbsp Olive oil
- 1 Package curry roux
- - Salt & pepper
- Heat oil a large skillet to medium high heat and then add your chicken breasts & about 2 tsp of salt. Sear for about 5 minutes per side, or until chicken is cooked all the way through. Cube chicken.
- Remove the chicken from the pan and melt the butter in the same pan. Then add the potatoes, onions, carrots, and another tsp of salt. Cook till the potatoes are mostly cooked through.
- Add the garlic, let it brown for a minute, then add the soy sauce.
- Break up the curry roux brick into pieces and add to pan. After it softens, add the water and Bravado Spice Black Garlic & Carolina Reaper and simmer over medium low heat.
- Once the gravy thickens, add the cubed chicken into the sauce and coat well.
- Serve with steamed rice.
| Black Garlic Shrimp Fettuccine Alfredo
- 2 tsp Minced garlic
- 2 oz Bravado Spice Black Garlic & Carolina Reaper
- 2.5 c Heavy Cream
- 2 tbsp Butter
- 1 lb Peeled raw shrimp
- 1/3 c Chopped parsley
- 12 oz Pasta of your choice
- 2 tbsp Cooking oil
- 1 c Shredded parmesan
- 1.5 tsp Salt
- 1.5 tsp Pepper
- Boil your pasta in salted water until just cooked, and remove from heat. You can add a few drops of oil to keep the pasta from sticking.
- While the pasta cooks, in another pan, heat olive oil over medium high heat and add the shrimp, season with half the salt & pepper. Cook about 90 seconds on one side and another minute on the other. Remove the shrimp from the pan.
- Lower the heat to medium heat and add the butter. When the butter has completely melted, add the heavy cream, the rest of the salt & pepper, and stir until completely mixed.
- Add the Bravado Spice Black Garlic & Carolina Reaper Hot Sauce, parmesan & parsley, and mix until the cheese is incorporated.
- Add the pasta and shrimp into the sauce, mix well and serve garnished with parsley & parmesan.
| Spicy Mushroom Risotto
- 2 tsp Minced garlic
- 2 c Button mushrooms, sliced
- 2 c Arborio rice
- 2 tbsp Bravado Spice Black Garlic & Carolina Reaper Hot Sauce
- 3 c Chicken or veggie stock
- 2 tbsp Thyme
- 2/3 c Grated parmesan
- 2 tbsp Olive oil
- - Salt & pepper
- Heat oil a large skillet to medium high heat and then add your sliced mushrooms & about 2 tsp of salt. Cook till done and remove.
- Melt the butter in the pan and add the minced garlic. When the garlic begins to brown, add the arborio rice.
- When the rice begins to toast slightly, add the Bravado Spice Black Garlic & Carolina Reaper Hot Sauce. Mix well.
- As soon as the hot sauce is incorporated, add half of the stock. Over medium heat, stir the mixture until all the stock has been absorbed, then repeat with the rest of the stock. Cook until the rice is cooked through, but still al dente; about 15-20 minutes.
- Add the grated parmesan & thyme and stir into the rice. You may also add another tbsp or two of butter for a creamier risotto.
- Garnish with parmesan & thyme & serve.
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