GARLIC LEMON SALMON

Ingredients:

  • 2 6oz. Salmon Filets
  • Portugallo™ Garlic Sauce
  • 2 tablespoons fresh lemon juice
  • 2 lemon slices
  • Sea salt to taste
  • Freshly ground black pepper to taste

Directions:

  1. Place the salmon filets into a large shallow glass or ceramic dish and pour Portugallo™ Garlic Sauce and lemon juice. Evenly coat the fish. Marinate in the refrigerator for 2 hours (24 hours for best flavour results).
  2. Preheat an outdoor grill, medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade. Top the salmon with salt, and pepper. (Bake: Preheat oven to 450 degrees fahrenheit, align salmon on a lined baking dish; skin side down, top with salt, pepper, and a lemon slice. Bake for 12-15 minutes or until cooked through and flaky.)
  3. Grill until the fish flakes easily with a fork, 15-20 minutes depending on thickness.
  4. Top each piece of salmon with a lemon slice and serve with Portugallo™ Garlic Sauce for dipping.

FLAMING HOT CHICKEN SKEWERS

Ingredients:

  • 1 lb. skinless, boneless chicken breast halves, cut into 1 inch pieces
  • Portugallo™ Flaming Hot Sauce (any flavour)
  • 1 large red bell pepper, cut into 1 1/2 inch pieces
  • 1 large yellow bell pepper, cut into 1 1/2 inch pieces
  • 1 zucchini, cut into 1 1/2 inch pieces
  • 1 large red onion cut into wedges
  • Salt and Pepper to taste (optional)

 Directions:

  1. Place the chicken breast pieces into a plastic resealable bag and pour Portugallo™ Flaming Hot Sauce, evenly coating. Place in the refrigerator for 2 hours (24 hours for best flavour results).
  2. Preheat an outdoor grill on medium heat. Remove the chicken breast pieces from marinade and shake off excess. Discard remaining marinade.
  3. Thread the chicken and veggie pieces alternately onto skewers. Sprinkle salt and pepper (optional).
  4. Grill skewers on the prepared grill for about 15-30 min., until chicken is no longer pink.
  5. Serve with Portugallo™ Sauce for dipping.

CHOURIÇO SAUSAGE AND SHRIMP SKEWERS

Ingredients:

  • 1 lb. uncooked jumbo tiger shrimp
  • Portugallo™ Mild Sauce (any flavour)
  • 2 chouriço sausage links, cut into 1 inch pieces

Directions:

  1. Place the uncooked shrimp into a plastic resealable bag and pour Portugallo™ Mild Sauce, evenly coating. Place in the refrigerator for 2 hours (24 hours for best flavour results).
  2. Preheat an outdoor grill on medium heat. Remove the shrimp from marinade and shake off excess. Discard remaining marinade.
  3. Build your skewers by alternating the shrimp and chouriço sausage pieces.
  4. Grill skewers on the prepared grill for about 15-30 min. Once the skewers are fully cooked, baste them with Portugallo™ Mild Sauce. Keep some aside for dipping.

PORTUGALLO™ NACHOS AND SPICY HONEY GARLIC WINGS

Nachos

Ingredients:

  • Portugallo™ Hot Sauce
  • 1 bag Tortilla Chips
  • 1 1/2 cups shredded cheese
  • 1 tomato, diced
  • 4 tablespoons sun-dried tomatoes, chopped
  • 1-2 jalapeño peppers, thinly sliced
  • 1/2 onion diced
  • 1/4 cup chopped green onion

Directions:

  1. Pre heat oven to 350 degrees F
  2. Spread half of the Tortilla Chips onto a ovenproof dish and scatter with 1/2 of the ingredients
  3. Place in oven (middle rack) until cheese is melted
  4. Spread a second layer of Tortilla chips and scatter the remainder of ingredients.
  5. Place in oven (middle rack) until cheese is melted (about 12-15 min)
  6. Top with Hot Portugallo™ Sauce for the finishing touch!

Spicy Honey Garlic Wings

Ingredients:

  • 3 lbs. Chicken Wing Pieces
  • 1/3 cup Portugallo™ Spicy Garlic Sauce (any flavour)
  • 1/2 cup Honey

Directions:

  1. Bake (foil-lined pan at 450 degrees F on lowest oven rack) or grill wings for about 30-45 min. until crispy, turning once.
  2. Mix honey and Portugallo™ Spicy Garlic Sauce in a bowl.
  3. Toss wings in sauce and coat evenly.
  4. Serve with Portugallo™ Sauce for dipping.

GARLIC PEPPER STEAK

Ingredients:

  • Beef steaks (favourite cut)
  • Portugallo™ Garlic Sauce
  • Cracked black pepper to taste
  • Sea Salt to taste

Directions:

  1. Place the steaks into a large shallow glass or ceramic dish and pour Portugallo™ Garlic Sauce, evenly coating. Top with sea salt and pepper on both sides. Place in the refrigerator for 2 hours (24 hours for best flavour results).
  2. Preheat an outdoor grill on medium high heat. Remove the steaks from marinade and shake off excess. Discard remaining marinade.
  3. Cook the steaks for about 4-5 min each side for medium or until cooked to your liking.
  4. Baste the steaks with Portugallo™ Garlic Sauce once cooked to your liking (optional).
  5. Serve with Portugallo™ Sauce for dipping.

SPICY GARLIC GREEK PASTA

Ingredients:

  • 8 oz. Pasta
  • 2 tbsp Portugallo™ Spicy Garlic Sauce
  • 1 large tomato, diced
  • 1/2 Red Pepper, cut length wise
  • 2 tbsp onion, diced
  • 1 tbsp Feta cheese
  • 1 tsp dried oregano
  • 1/2 cup Spinach
  • 1 tsp Parmesan cheese
  • Kalamata olives
  • Salt and Pepper to taste
  • 1 Tbsp oil

Directions:

  1. Bring a pot of water to a boil over high heat. Add the pasta and cook until tender, 7-10 min. Drain the pasta.
  2. Heat oil on a large skillet over medium low heat. Add onions and peppers, cook until softened and transparent, about 5 min.
  3. Add diced tomatoes with juices, oregano, salt, pepper, Parmesan cheese, and Portugallo™ Spicy Garlic Sauce to the skillet. Stir to combine. Turn heat down to low. Stir until Parmesan cheese dissolves in the sauce.
  4. Add fresh Spinach and gently stir into the sauce until it has wilted, 3-5min. Add the pasta and stir until it is coated in the sauce. Taste and adjust ingredients as needed.
  5. Plate the Pasta and top with Feta Cheese and Kalamata olives. Serve warm.