Don’t forget, you can always add 4 to 8 oz. of the Djinn’s Hellabrew to the last couple of minutes of your favorite steamed veggies or seafood. Here are a few ideas on spicing up your recipes with some Djinn’s HellaBrew.
Djinn’s HellaBrew Chelada
by Jasmin Brooks
Watch bartender Jasmin Brooks make a Chelada incorporating the Djinn’s Hellabrew. You will need clamato mix, Worcestershire sauce, tabasco sauce, olive juice, and fresh lime juice to create this drink.
Spicy SouthWestern Chicken Burrito for Two
by Andrew Divoff
- 1 medium onion
- 1 or 2 cloves garlic finely chopped
- 1 medium size zucchini
- 1 medium size yellow squash
- 1 small habanero pepper finely chopped – with or without seeds to your taste
- fresh cilantro leaves to taste
- 2 chicken breasts
- 1 egg
- Dice squash and zucchini.
- Chop onion, habanero pepper, and cilantro leaves.
- Beat egg in small dish, add 1 tsp olive oil, half of chopped garlic and chopped habanero to beaten egg.
- Grill chicken breasts on stove or outdoor grill, brush on egg with habaneros and garlic during grilling.
- Brown the onions in a pan with 2 tbsp olive oil.
- Add remaining chopped garlic and chopped habanero to pan.
- Add zucchini and squash to pan.
- Add 8oz Djinn’s HellaBrew to pan and let simmer for 13 minutes.
- Slice grilled chicken thinly or dice it to preference, add to simmering veggies for last 5 minutes.
- After simmering, drain off excess and save it to use as stock in your soups or sauces.
- Put all your fixins together and add your own touches (cheese, sour cream, avocado, diced tomato, etc.) for a hearty, spicy south-western chicken burrito.
NOTE: You can also brush your tortillas with the egg/habanero and garlic mixture and set on grill or comal to toast