Recipes


Djinn’s Accents

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.

Fish Tacos with Djinn’s Hellabrew

by Tammy Lauren

3/4 cup all purpose flour
1/4 Fuego Spice Mix (recipe below)
1 tablespoon salt
12 ounces of Djinn’s Hellabrew beer (or less, depending on amount of batter – eye it)
2 cups rice flour (or less, depending on amount of batter – eye it)
Canola oil (for frying)
3/4 pound – Halibut (or Sea Bass or Sword Fish or Yellow Fin Tuna) cut into 4” long strips
Flour Tortillas
Chipotle Sour Cream (recipe below)
Chipotle Slaw (recipe below)
Pico De Gallo (recipe below)
 
Combine all purpose flour, Fuego Spice mix and salt in a shallow bowl. In a separate bowl, combine the beer and rice flour. Drench the fish in the all purpose flour/Fuego Spice mix mixture and then dip in the beer/rice flour batter. Line a platter with paper towels, fill a heavy bottom skillet with 3 inches of oil and heat over medium high heat until oil registers 350 degrees. Drop no more than 4 fish fillets at a time into the hot oil and deep fry for appox. 2 minutes, turning once. Remove fish from heat and transfer to the paper toweled plate to drain.
 
To serve – Place tortillas on each plate, smear Chipotle Sour Cream on tortilla, spread Chipotle Slaw on tortilla, a strip of fried fish and top with Pice De Gallo.
 
 
Chipotle Sour Cream
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons Chipotle Puree (recipe below)
1/2 teaspoon salt
1 tablespoon fresh squeezed lime juice
 
Combine all ingredients in a mixing bowl and stir with a whisk until smooth.
 
 
Fuego Spice Mix
1/4 cup paprika
2 teaspoons cayenne pepper
2 tablespoons salt
2 teaspoons ground white pepper
2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons chili powder
2 tablespoons dried oregano (crushed between your fingers)
 
Combine all ingredients and shake well so all ingredients are distributed equally.
 
 
Chipotle Slaw
3 cups shredded white cabbage
3 cups finely shredded red cabbage
3/4 cup sweet chipotle dressing (recipe below)
 
Combine all ingredients together and let sit in the refrigerator for 20 minutes.
 
 
Sweet Chipotle Dressing
1 tablespoon diced yellow onion
1 tablespoon chopped garlic
2 tablespoons dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced fresh tomatoes
2 tablespoons chopped cilantro
2/3 cup seasoned rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons Chipotle Puree (recipe below)
1/2 cup olive oil
 
Place all ingredients except the oil in a blender or food processor and blend until very smooth. Slowly add the oil in a thin stream while the blender or processor is running. Blend until all the oil is incorporated and the vinaigrette is completely emulsified.
 
 
Chipotle Puree
1 can of Chipotle Chilis in Adobo Sauce
 
Puree.
 
 
Pice De Gallo
2 cups diced tomatoes
1/2 cup diced white onion 
2 tablespoons chopped cilantro
1 1/2 tablespoons stemmed seeded and minced jalapeño (usually 1 big jalapeño pepper)
2 teaspoons freshly squeezed lime juice (1/2 a lime)
1/2 teaspoon salt
 
Combine all ingredients well, serve chilled.

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

 

Ingredients:

  • 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

Instructions:

  1. Dice squash and zucchini.
  2.  Chop onion, habanero pepper, and cilantro leaves.
  3. Beat egg in small dish, add 1 tsp olive oil, half of chopped garlic and chopped habanero to beaten egg.
  4. Grill chicken breasts on stove or outdoor grill, brush on egg with habaneros and garlic during grilling.
  5. Brown the onions in a pan with 2 tbsp olive oil.
  6. Add remaining chopped garlic and chopped habanero to pan.
  7. Add zucchini and squash to pan.
  8. Add 8oz Djinn’s HellaBrew to pan and let simmer for 13 minutes.
  9. Slice grilled chicken thinly or dice it to preference, add to simmering veggies for last 5 minutes.
  10. After simmering, drain off excess and save it to use as stock in your soups or sauces.
  11. 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