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Recipes To Try!

Chipotle Cheese Dip

4 cloves garlic
8 each chipotle chili
2 green onions
chopped 1/2 cup Coach’s Marinade
3 lbs. cream cheese
2 cups sour cream
2 teaspoons salt

Put the garlic, chiles, green onion, and Coach’s Marinade into a food processor and process until finely chopped.

Scrape this into a dish and set aside for later.

Cut cream cheese into smaller pieces and put in food processor.

Pulse the motor until cheese is smooth; Then process until cheese is light and fluffy.

Stir in the reserved chili mixture, salt, and sour cream.

Serve with crackers or fried tortilla chips.

Fettucine with Lobster Butter and Chervil
4 ounces fettuccine 3 tablespoons butter 1/4 cup chopped tomatoes 2 ounces lobster meat, diced 2 tablespoons pernod 2 tblsp chopped fresh chervil 2 tblsp chopped fresh chives 1/4 tsp fresh ground pepper 1/4 tsp CLCB Seasoning .33 cup Coach’s Marinade	Warm butter in sauce pan, add shallots, chopped tomatoes Cook for about 2 mins Add lobster meat and pernod; Flame and cook until flame dies Stir in chervil, chives, black pepper, seasoning, marinade Cook pasta in large amounts of salted water until done Drain pasta and shake off excess water Add the pasta to the sauce and toss for 2 minutes Serve immediately.

Corn Salad
2 cups Coach’s Marinade 1 gal fresh corn kernels 3 green bell peppers, diced 3 red bell peppers, diced 5 tomatoes, diced 2 red onions, thinly sliced 1/2 cup chopped parsley 1 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic, minced	Cook the corn kernels in sugared water just until crisp tender Drain, but do not rinse The residual heat will continue to cook the corn Allow to cool to room temperature Mix the corn with the rest of the ingredients and stir well; Fold Marinade in last Allow the salad to rest for at least 1 hour for the flavors to blend.

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