Check Out Some Winning C-Store Menu Items Of 2021!
October 8, 2021

Dish Up the Heat

Spice up your meal routine with these three delicious dishes. We promise your taste buds won’t be disappointed. 

Spicy Texas Pete® Carrot Hummus

Dip away! This carrot hummus is creamy, smooth, and full of fiery flavor! 

Ingredients

Carrot Hummus Prep:

  • ¾  pounds whole carrots
  • 2 TBSP extra virgin olive oil, first use
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 2/3 cup garbanzo beans 
  • 1.4 oz fluid Tahini
  • ¾ tsp Texas Pete® Sauteed Garlic Hot Sauce
  • 2.5 tsp lemon juice, fresh or frozen, no additives
  • 1/3 tsp salt, kosher
  • 2 tsp carrot powder
  • 2.5 tsp extra virgin olive oil, second use

Hot Honey Prep:

Crispy Lavash Prep:

Garnish:

Directions
Prep Carrot Hummus:

  1. Toss cleaned carrots with extra virgin olive oil first use, cumin, coriander
  2. Roast at 400°F until tender
  3. Cool slightly, puree in Robot Coupe (or any food processor) with garbanzos, tahini, hot sauce, lemon juice, salt, carrot powder, and olive oil, second use.  
  4. Add water & tahini to make smoother if needed.  Add salt and hot sauce if needed. Prep can be 2 days ahead of service.

Hot Honey Prep:

  1. Mix ingredients together, transfer to a squeeze bottle for service. Prep can be 2 days ahead of service.

Crispy Lavash Prep:

  1. Toss lavash triangles, olive oil, seasoning, bake at 400°F for approximately 3-5 minutes until golden, crispy.
  2. Cool at room temp and hold for service. Prep can be 1 day ahead.

To serve:  

  1. 1-1.5 oz scoop of hummus, 1 sprinkle sesame, hot honey drizzle, sriracha drizzle, 3 lavash in small white bowl

 

Texas Pete® Birria de Res Bowl 

Looking for the ultimate comfort food? This Birria de Res, or Mexican Beef stew has a deep, robust flavor and a heat that will warm any appetite. 

 

YIELD: 10 SERVINGS | PORTION SIZE: 5 OUNCES | PREP TIME: 1.5 HR ACTIVE, 3 HRS COOK

Ingredients

  • 1.5 pounds raw beef chuck roast 5.6 oz weighted white onion, rough  chop, divided 
  • .6 oz weighted fresh garlic cloves,  smashed, divided  
  • 1 bay leaves 
  • 2.4 quarts of water 
  • 6.4 oz weighted Bonewerks Culinarte  demi glace de veau classic  
  • 1each dried, whole guajillo chilis,  lightly toasted 
  • ¾ cup fire roasted diced low sodium  San Marzano tomatoes, drained ¼ stick of Mexican canela, lightly  toasted 
  • 2 whole cloves, lightly toasted 
  • 1 tsp dried thyme leaves (not ground) 1/2 tsp dried Mexican oregano leaves  (not ground) 
  • ½ tsp dried marjoram leaves 
  • ½ tsp whole cumin seeds, lightly  toasted 
  • 5 each black peppercorns, lightly  toasted 
  • 2 TBLS Texas Pete® Hotter Hot Sauce 
  • A pinch of kosher salt 

Directions
For the birria beef: 

  1. Cut each roast into 4- 5 equal parts, with fat. 

Make broth: 

  1. In a steam kettle or tilt skillet, add the beef. Tie half of the onion, half of the garlic, and a bay leaf in a double layer of cheesecloth and add to the kettle. Add water to the kettle. Bring to a boil over medium heat. Skim all foam/residue off the top as needed while cooking. Reduce heat, continue cooking on a very low simmer until the meat is tender (about 2-3 hours). 
  2. In a separate stockpot, add the demi-glace base, dried chiles,  remaining onion, remaining garlic and diced tomatoes. 
  3. Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking for 15-20 minutes covered- break up the base with a whisk if necessary while bringing to a boil. 
  4. Add the canela, cloves, thyme, oregano, marjoram, cumin seeds, and peppercorns to the pot with tomatoes/base. Immerse fully into the liquid while it is simmering, then turn off heat and steep,  with the pot covered for about 30 minutes. 
  5. Strain out the liquid from the pot with tomatoes, reserving 1/2 of the cooking water. Transfer all the ingredients including any spices that are in the strainer to a bucket/appropriate deep container. 
  6. Using an immersion mixer, blend/puree, including the reserved cooking water. Add 1/4 of the beef broth from the cooked beef to the bucket/container. Blend on high until smooth. Let sauce settle and then blend on high again for a few minutes. 
  7. Remove the onion and garlic from the pot with beef and discard.  Using a fine-mesh strainer, strain the blended tomato/spice  “sauce” directly into the pot with beef. Add the bay leaves tied in a piece of cheesecloth. Cook uncovered on a low simmer until water is reduced by half and beef is tender, shreds easily. Drain and hold beef separately from broth, chill if made ahead.   
  8. Add 1 cup of the hot sauce, stir, and taste. Add more hot sauce if needed and add the salt. Add salt in parts and add the hot sauce in parts, adjusting the amount. The broth should be “medium” spicy,  rich and beefy. DO NOT OVERSALT THE MEAT/BROTH AS THE REMAINING GARNISHES ARE SALTY. Drain and hold beef separately from broth, chill if made ahead.

Special equipment needed:  

Cheesecloth, fine mesh strainer to  skim broth, large chinois to strain  broth, immersion blender

 

Texas Pete® BBQ Shrimp & Grits

Enjoy this tasty twist on a New Orleans classic. Combining shrimp, grits, and our very own BBQ sauce, this rich dish will be your new favorite. 

PORTION SIZE: 2”X1/2” GRIT CAKE + 1 SHRIMP + ¼ TEASPOON TEXAS PETE® SWEET FLAME BBQ SAUCE | PREP TIME: 2 HOURS ACTIVE

Ingredients

Grit Cakes:

  • 1.2 oz weighted whole butter, unsalted .8 oz weighted minced shallot 
  • 6.4 oz weighted dry white stone-ground grits 
  • pinch Kosher salt 
  • pinch fresh ground black pepper 2 oz fluid heavy cream 
  • 4 oz weighted smoked gouda,  
  • shredded 
  • 20 oz fluid low sodium chicken broth .8 oz weighted clarified butter for  brushing cakes prior to broil/bake 

Texas Pete® Dusted Shrimp 

To serve: 

Texas Pete® Sweet Flame BBQ Sauce pinch, finely sliced on bias 

3”x3” plate 

Directions

  1. Prep grit cakes (1 day prior to service): 
  2. Melt 1 ½ pound whole butter in a steam kettle. 
  3. Add minced shallot, cook, sweating on medium heat for 3-5  minutes. 
  4. Add grits, salt, pepper, and broth to the steam kettle. Bring to boil, reduce heat to low, stirring. Cook covered on a low simmer for approximately 45 minutes, adding water as needed and stirring occasionally. 
  5. Remove from heat, add cream, cheese, stirring well. 
  6. Pour into sheet pans ½” thick, let chill completely, then wrap the grits tightly and let it set overnight. 
  7. Using a 2.5” biscuit cutter, cut round “cakes”. 

1-2 hours before service:  

  1. Using a pastry brush, brush both sides of the cake, place on parchment-lined sheet pans, bake on high heat until browned and crispy on the outside (finish with broil if needed). 
  2. Hold at room temperature until ready to use. 

Prep Shrimp (Day of Service) 

  1. Heat clarified butter, mix with Texas Pete® Dust Dry Seasoning, then toss with shrimp, layer in a single layer on sheet pans. 
  2. Broil (or hard sauté in a wok or rondeau 5# at a time) until just cooked, crisping the edges of the shrimp. 
  3. Hold ambient until service- no longer than 1 hour. 

Assembly: 

Lay grit cakes on a plate, and line up on sheet pans, speed rack. 

Top each cake with prepped shrimp, then drizzle with warm Texas Pete® Sweet Flame BBQ Sauce immediately before handing it to the guest.