Red Chile Honey

Red Chile Honey

Great as a glaze or as an addition to your favorite salsa, our Red Chile Honey makes everything a little extra special.

Ever since we were wed, we’ve had a love affair with the American Southwest. We’ve taken more trips to New Mexico than we care to count, and whether we’re in the little town of Jemez Springs at a rustic bath house and its neighboring cowboy bar, stepping into the past at a Mexican saloon in Albuquerque’s Old Town square, or exploring the wonders of magical Sante Fe and dining at one of the city’s culinary treasures like Pasqual’s, Geronimo or The Shed, we’re always discovering new flavors we want to introduce to our kitchen at home. This recipe for Red Chile Honey is one of the many flavors we’ve brought back with us. We love how simple it is to prepare. Add it to homemade salsas or use it as a glaze for pork, poultry or even roasted vegetables like squash to give your favorite meal something extra special and a kiss of sweet, smoky flavor.

PREP: 2 minutes
COOK: 1 minute


  • 1 cup honey
  • 1 tablespoon red chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground garlic salt


  1. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

TIPS: If using as a glaze, baste meat or vegetables during the last few minutes of cooking.

YIELDS: 1 cup

© 2011 Jadeworks Entertainment. All rights reserved.

Neapolitan Green Beans

Neapolitan Green Beans

Using summer's best veggies, our Neapolitan Green Beans are enhanced with garlic, tomatoes and basil.

Summer is the perfect time to make fresh homegrown veggies. A perfect complement to nearly any meal, a medley of garlic, tomatoes and basil enhance our slow-cooked green beans, infusing them with succulent flavor.

PREP: 15 minutes
COOK: 20 minutes


  • 1 pound green beans, trimmed
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 medium tomato, cored and torn into pieces
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 large sprig fresh basil


  1. Rinse and drain green beans. Place beans in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato and oil. Cover, cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.
  2. Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Spiced Corn on the Cob

Spiced Corn on the Cob

Farm-fresh and bursting with flavor, our corn on the cob gets a little "kick" from hot sauce, garlic and seasonings.

Add a burst of spicy deliciousness to one of our summertime favorites, farm-fresh corn on the cob. Golden yellow, juicy and packed with mouth-watering flavor, this dish is a perfect addition to your weekend barbecue, served alongside our favorite Southern fried chicken, or dished up with meaty Cuban sandwiches.

PREP: 5 minutes
COOK: 30 minutes

  • 6 to 8 ears of corn, shucked
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 3 tablespoons butter
  • 4 cloves garlic
  1. Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit corn snugly. Add enough water to cover the corn.
  2. Add the salt, black pepper, hot sauce, butter and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment.

Yuca with Mojo Sauce

Yuca with Mojo Sauce

Native to South America, Yuca is a bittersweet root vegetable with delicate flavor that frequently replaces potatoes for something a little different.

Native to South America, yuca (also known as cassava) is traditionally served with an onion, garlic and citrus flavored sauce known as Mojo. While this woody root vegetable is used by many cultures for its medicinal properties, it also is a powerful gluten-free carbohydrate that provides fuel for high energy.

PREP: 10 minutes
COOK: 20 minutes

  • 2 pounds yuca (about 2 yuca)
  • 2 teaspoons Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, well minced
  • 1/2 small onion, thinly sliced
  • 1 lemon, juiced
  1. Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get mushy and slimy. When cooked, let sit in the warm water until ready to serve.
  2. Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
  3. Drain yucca and transfer to serving dish. Drizzle Mojo over top and serve warm.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment.

Slow-Cooked Baked Bean Medley

Slow-Cooked BAked Bean Medley

Bacon, garlic and onion give our slow-cooked baked beans a rich smokey flavor perfect for hamburger night or your weekend barbecue.

A delightful accompaniment to your weekend barbecue, this sweet-and-sassy blend of beans garners its rich flavor from smoky bacon, garlic and a touch of hot sauce. The long cook time breaks down the beans until they are soft and creamy, but still retain their shape.

PREP: 10 minutes + 8 or more hours soak time
COOK: 3 hours or more

  • 1/2 pound dried great northern beans
  • 1/2 pound dried lima beans
  • 1/4 cup vegetable oil
  • 3 strips thick-cut bacon, cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon hot sauce, if desired
  • 2 1/2 cups water
  • Salt and pepper
  1. Rinse and drain beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand overnight.
  2. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion and garlic. Cook, stirring occasionally, until onions are soft and fats rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
  3. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, mustard, salt and hot sauce, if desired.
  4. Drain beans and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 3 hours (more if necessary, depending on age of beans). Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.