GET YOUR CROWD CHEERING

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2 GET YOUR CROWD CHEERING WITH GREAT GAME DAY DISHES FROM TABASCO SPICY ALMOND BROWNIES ROTISSERIE SKEWERS CHEESY CHIPOTLE NACHOS Be the ultimate game day host with boldly flavored dishes from TABASCO. From delightful dips to awesome wings, these recipes offer new twists on fan favorites. And they re easy to create, so you can win more fans without missing the party. GRILLED CHIMICHURRI WINGS MICHELADA CREAMY CHIPOTLE ONION DIP

3 FAST & SPICY BBQ WINGS Yield: 6 servings 1 cup BBQ sauce 1/4 cup TABASCO brand Original Red Sauce 3 pounds chicken wing drumettes Preheat grill to medium heat. In a large bowl, mix BBQ sauce and TABASCO Sauce. Grill wings until cooked through and crisp, about 15 minutes. Put wings in bowl and toss until coated. Serve immediately.

4 GRILLED CHIMICHURRI WINGS Yield: 72 wings 72 chicken wings, separated at joints 1-1/2 cups TABASCO brand Green Jalapeño Pepper Sauce 1-1/2 cups olive oil 1 cup lime juice 1 cup cilantro, minced 1/2 cup garlic, minced In a large bowl, combine all ingredients and allow to marinate for 30 to 45 minutes. Preheat grill to medium and grill wings on both sides until cooked.

5 ROTISSERIE SKEWERS 4-1/2 pounds chicken, large dice 1 cup rotisserie seasoning 2 pounds bacon, sliced 12 metal skewers 1 quart mayonnaise 3/4 quart apple cider vinegar Yield: 12 servings 1/2 cup TABASCO brand Green Jalapeño Pepper Sauce 1/2 cup corn syrup 2 tablespoons horseradish In a large bowl, combine diced chicken and rotisserie seasoning; shake off any excess. Wrap each piece of chicken in a strip of bacon. Place 4 on each skewer. Combine the rest of the ingredients to make a white barbecue sauce; set aside. Place skewers on a rotisserie spit and cook until done. Serve with a side of barbecue sauce.

6 CREAMY CHIPOTLE ONION DIP Yield: 2 cups 1 cup Hellmann s or Best Foods Real Mayonnaise 1 cup sour cream 1 envelope Lipton Recipe Secrets Onion Soup Mix 2 teaspoons TABASCO brand Chipotle Pepper Sauce Combine all ingredients in medium bowl. Chill if desired. Serve with chips, veggies and pretzels. Tip: For a spicier dip, substitute 1 tablespoon TABASCO Original Red Sauce for the TABASCO Chipotle Sauce.

7 FIESTA GUACAMOLE 3 Avocados From Mexico, halved and pitted 3 tablespoons fresh lime juice 1 (2-ounce) bottle TABASCO brand Green Jalapeño Pepper Sauce 1/4 cup fresh cilantro, chopped 2 tablespoons onion, chopped 3 medium plum tomatoes, diced Salt to taste Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks. Gently stir in lime juice, TABASCO Green Sauce, cilantro, onion, tomatoes and salt. Yield: 4 servings

8 CHEESY CHIPOTLE NACHOS Yield: 1 serving 1 (13-ounce) bag tortilla chips 2 cups shredded cheddar cheese 2 teaspoons TABASCO brand Chipotle Pepper Sauce Arrange chips on a microwavable plate. Top chips evenly with cheese and shake on TABASCO Chipotle Sauce to taste. Place in microwave, cook until cheese is melted, and serve. Variations: Pile on more toppings as desired, such as cooked ground beef, cooked black beans, chopped green onion, chopped cilantro and chopped tomato.

9 PICADILLO STUFFED AVOCADO Yield: 12 servings 2 tablespoons olive oil 1 cup onion, minced 1/4 cup garlic, minced 3 pounds ground beef 1/4 cup TABASCO brand Original Red Sauce 24 ounces tomato juice 16 ounces crushed tomatoes 1/4 cup tomato paste 6 Avocados From Mexico, halved, pits removed 1/2 cup red onion, small dice 1 cup fresh cilantro In a large pan over medium heat, add olive oil; sauté minced onion until translucent, about 3 to 4 minutes. Add garlic; sauté 2 minutes longer. Increase heat to high; add ground beef and stir until beef is three-fourths cooked, 2 to 3 minutes. Add TABASCO Sauce, tomato juice and crushed tomatoes; cook 2 to 3 minutes longer; then add tomato paste, reduce heat to a low simmer and cook until chili coats a spoon, approximately 20 to 25 minutes. Turn off heat; let sit for 20 to 30 minutes before serving. Ladle 3 ounces chili into the center of each pitted half avocado. Garnish with diced red onion and fresh cilantro.

10 CHEESY MEATBALL SANDWICHES Yield: 4 servings 6 ounces ground beef 6 ounces ground pork 6 ounces ground veal 2 eggs 1/2 cup grated cotija or Parmesan cheese 1/2 cup breadcrumbs 2 teaspoons salt 4 cloves garlic, minced and sauteed 1 tablespoon olive oil 1 onion, diced 5 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 cup red wine vinegar 4 tablespoons TABASCO brand Chipotle Pepper Sauce 2 (12-ounce) cans crushed Italian tomatoes 2 teaspoons salt 2 tablespoons sugar 4 (6-inch) hero rolls Queso Oaxaca or mozzarella, shredded Preheat oven to 325 F. Gently combine meat, eggs, cheese, breadcrumbs, salt and garlic. Shape mixture into 20 meatballs and place on a baking sheet. Bake until lightly brown, about 6 minutes. Heat oil in a saucepan placed over medium heat. Add onion, garlic, cumin and paprika, and sweat until soft, about 1 to 2 minutes. Add vinegar and TABASCO Chipotle Sauce. Bring to a simmer. Add crushed tomatoes, salt and sugar to the pot and simmer for 10 minutes. Gently add in meatballs and simmer until they are fully cooked through, about 12 to 14 minutes. To serve, place 5 meatballs in roll; top with sauce and cheese.

11 SPICY ALMOND BROWNIES Yield: 12 servings 3/4 cup salted butter 3/4 cup unsweetened cocoa powder 4 eggs 2 cups sugar 1 teaspoon vanilla 2 teaspoons TABASCO brand Original Red Sauce 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup flour 3/4 cup whole almonds, roughly chopped Preheat oven to 350ºF. Grease a 13" x 9" baking pan. Place butter in the top part of a double boiler.* Set over a pot of simmering water. When butter melts, add cocoa and stir until well-blended; let cool. Beat eggs and sugar in a mixer on medium speed for 2 minutes. Add cocoa mixture, vanilla, TABASCO Sauce, cinnamon and salt. Beat another minute. Stir in flour, then almonds. Pour batter into prepared pan. Bake for 25 minutes or until the center is done. *In place of a double boiler, you can use a metal bowl that fits over a saucepan of boiling water.

12 MICHELADA Yield: 1 serving 1 fresh lime, halved Coarse kosher salt, spread on a small plate for rimming glass 1/2 teaspoon Maggi Liquid Seasoning, or soy sauce to taste 1/2 teaspoon Worcestershire sauce, or to taste 1/2 teaspoon TABASCO brand Original Red Sauce 1 (12-ounce) Mexican beer Rub one lime half around the rim of a 16-ounce beer mug. Dip rim lightly in salt. Fill mug half full with ice. Add three shakes of salt to ice. Squeeze juice from remaining lime; add lime juice to mug along with Maggi Liquid Seasoning, Worcestershire sauce and TABASCO Sauce. Fill mug with beer and stir just enough to combine well.

13 GET EVEN MORE BOLD IDEAS AND RECIPES AT TABASCO.COM The TABASCO marks, bottle and label designs are registered trademarks and service marks exclusively of McIlhenny Company, Avery Island, Louisiana