Spice Up Your BBQ!

Hottest Recipe Tips

  Add Bruce's Ghost Pepper Dip Mix (garlic ghost, garden ghost, spicy blue cheese or bacon ghost-chipotle)
to mayo or yogurt as a delicious spicy spread for sliders, chicken, burgers, fish and more!

Add Bruce's Ghost Pepper Powder or Bruce's Ghost Pepper Curry
to ketchup and serve with your grilled BBQ!


Zesty Chilled Ghost Shrimp Cocktail Shooters

- 0.25 oz Bruce's Bloody Mary Mix
- 1 quart tomato juice
- 32 boiled and chilled shrimp
- fresh lemon or lime wedges (optional)
- fresh cilantro or celery sprigs (optional)

Add mary mix to tomato juice, shake well and chill in fridge for a few hours or overnight. Serve in shot glasses, garnished with chilled shrimp. Add fresh garnishes, if desired. [For cocktail, vodka can also be added.]  Makes 32 shots.




Zesty Caprese Salad

16 oz fresh mozzarella mini-balls
- 3-4 sliced farm tomoatoes
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar

- 1 tbsp. Bruce's Spicy Bread Dip Mix

On chilled serving platter, layer tomato, cheese and basil. Drizzle salad with olive oil and vinegar mixed with spicy bread dip. Makes 4 servings.



Zesty Grilled Shrimp on Rosemary Skewers

20 (~1 lb) extra large shrimp
- 3 tbsp. extra virgin olive oil
- 1 fresh squeezed lemon (use peel for garnish)
- 4 fresh rosemary sprigs
- 2 tsp. Bruce's Southern Rub

Marinate shrimp with olive oil, lemon juice and rub in refrigerator for ~ 1 to 2 hrs.  Wrap 5 shrimp around each sprig, and grill or oven roast until shrimp are done (about 5-7 min.). Garnish with lemon. Makes 4 servings.




Zesty Cran-Orange Grilled Cheese

- 1 tbsp. softened butter
- 1 oz brie or other soft cheese
- 2 slices of crusty bread
- slices of Granny Smith or other apple (optional)

- Bruce’s Spiced Cranberry-Orange Relish

Smear brie and spoonful of spicy relish on bread slice and cover with other slice; coat outside with butter and grill in pan under medium heat until cheese melts and bread is toasty (~ 2 min. per side). Serve with apple slices, if desired.



Zesty Devilish Eggs

- 12 hard boiled eggs
- ½ cup of mayonnaise
- ½ cup of finely chopped celery
- 1 tbsp. Bruce’s Garlic Ghost or Inferno Dip Mix

Cut 6 eggs in half and remove yolk. Chop 6 whole eggs and mix with extra yolk, mayonnaise, celery and spice to taste.  Fill this mixture into halved egg whites and chill in fridge for ~1 hr. Top with chopped capers and onion, if desired.
Makes one dozen eggs.




Zesty Ghost Burgers

- 1 lb of lean ground beef or turkey
- ½ cup of finely chopped onion
- 4 slices of any cheese (american, spicy jack or other)
- 4 slices of cooked bacon (if desired)
- 4 fresh rolls, sliced in half
- 1 tbsp. Bruce’s Garlic Ghost Mix or Blackened Rub

Saute onion, and mix with chop meat and seasoning.  Form mixture into 4 burgers; grill over medium heat until desired wellness (add crispy bacon and melt cheese, if desired); serve on rolls.
Makes 4-1/4 lb burgers.



Zesty Avocado-Garlic Dip

- 2-3 ripe Hass avocados
- 1/4 cup of sour cream
- 2 tsp of fresh lime juice
- 2 cloves of roasted garlic
- 2 tbsp. Bruce’s Spicy Guacamole Mix

Mash avocado and garlic and combine with all remaining ingredients. Place into serving bowl and chill for ~ 1 hr.  Serve with grilled burgers or chicken, tacos/fajitas, veggies or other favorites.
Serves 4-6.



Zesty Tropical Salsa

- ½ cup ripe, finely chopped tomatoes
- ½ cup ripe, finely chopped peach, mango &/or papaya
- 1/4 cup of sweet onion
- 1/4 cup of chopped fresh cilantro
- 2 tsp of fresh lime juice
- 2 cloves of roasted garlic
- 2 tsp. Bruce’s Garlic Ghost Dip Mix
- dash of Bruce's Key Lime Habanero Hot Sauce

Combine all ingredients in serving bowl, and chill for ~ 1 hr. 
Serve with grilled chicken, tacos/fajitas, tortilla chips or other favorites. Makes ~1.5 cups.



Zesty Ghost Pepper Pesto

- 1 cup fresh basil or cilantro
- 1/4 cup of extra virgin olive oil
- 1/4 cup of grated Parmesan cheese
- 2 tbs of blanched almonds or pine nuts
- 2 cloves of roasted garlic
- 1/8 tsp Bruce’s Ghost Pepper Powder

Combine all ingredients in food processor and puree until smooth; may add more olive oil if too thick.  Serve with your favorite pasta or makes nice marinade for chicken, fish or seafood.
Makes ~ 3/4 cup.



Spicy Grilled Ghost Cornish Hens

- 2 cornish game hens
- a splash of extra virgin olive oil
- 1 freshly juiced lemon
- two 8 oz. non-alcoholic beer in cans
- 2 tsp. Bruce’s Ghost Rub (Chipotle Wing or Blackened Rub)

Coat game hens with olive oil and lemon, and season with ghost rub.  Place each opening securely over open beer can, and grill over medium heat until desired wellness.
Makes four 1/2 servings.




Zesty Ghost Cran-Orange Sundae

- 2 scoops of vanilla, coffee, or other ice cream
- 2 tbsp. of Bruce's Spiced Cran-Orange Relish
1 small piece of cornbread (optional)
whipped cream topping

Assemble all ingredients in 4 glasses or bowls. Keep in freezer until ready to serve. 
Makes 4 yummy servings.



Zesty Ghost Bloody Mary

- 0.5 oz Bruce's Bloody Mary Mix
- 48 oz tomato juice
- fresh lemon or lime wedges (optional)
- fresh celery sprigs (optional)

Add mary mix to tomato juice, shake well and chill in fridge for a few hours or overnight. Serve in glasses and add lemon/lime or celery, if desired. [For cocktail, vodka can also be added.]  Makes 8 - 6oz glasses.



Firecracker Corn

- 4 ears of fresh corn on the cob
- 2 oz melted butter
- 0.1 oz Bruce's Ghost Pepper Powder

Boil corn in husks for 5 min., and then transfer to grill and cook for 10 min. Remove husk and lightly coat with melted butter and sprinke pinch of ghost pepper powder on each cob. Makes 4 hot servings.



Zesty Ghost Fish/Shrimp Fry

- 1 lb of fresh fish fillets or shrimp
- 5 oz Bruce's Ghost Fish Fry Mix
- 3 large eggs
- 1.5 cups corn or canola oil
- lemon wedges (optional)

Coat fish/shrimp in egg dip and lightly coat in fish fry mix; pan cook in heated oil for 5-7 min. to desired doneness. Serve with sliced lemon wedges, if desired. Makes 4 hot servings.



Zesty Ghost Citrus Shrimp 

- 4 tbsp. butter
- 3 chopped garlic cloves
- 2 lbs extra large, deveined shrimp
- 1 freshly squeezed lemon
- 2 tsp. Bruce's Ghost Citrus Rub
- freshly chopped cilantro or parsley for garnish
- freshly sliced lemon/lime for garnish

Melt butter in large skillet over medium-high heat. Add garlic, lemon juice & seasoning; stir about 1 min., then add shrimp and stir until pink and opaque, ~5 to 7 min. Garnish as desired. Serves 4.



Zesty Strawberry-Rhubarb Grilled Pork Chops

- 4  thick bone-in pork chops
- 1 tsp. canola oil
- 2 tbsp. extra virgin olive oil
- 4 tbsp. Bruce’s Spiced Strawberry-Rhubarb Jam

Coat chops with oil and grill over medium heat until desired wellness; lightly coat with jam and return to warm. 
Makes four servings.



Spicy Whole Roasted Cauliflower

- 1 tbsp. canola (or other) oil
- 1 head cauliflower, cleaned and trimmed
- 1 cup plain Greek yogurt
- 1 fresh lime, zested and juiced
- 2 tsp. (or to taste) Bruce's Garlic Ghost or Garden Ghost Pepper Mix

Preheat oven to 400. Mix yogurt w/ lime juice and spicy mix; cover cauliflower with mixture and place on lightly greased baking pan. Roast until surface is dry and lightly browned (~30 min.) Garnish w/zest; slice into wedges to serve.



Zesty Sweet Potato Fries

- 4 sweet potatoes, peeled and sliced
- 2 tbsp. olive oil
- 1 tsp. coarse sea salt
- 2 tsp. Bruce's Garlic Ghost Dip Mix (optional)
- 2 tsp. Bruce's Bacon Ghost-Chipotle Pepper Mix
- 1/2 cup mayonaisse or Greek yogurt

Preheat oven to 425. Coast potatoes with oil, salt and garlic mix. Roast on baking sheet for ~30 min., then turn and cook until crisp for ~15 min. Add bacon chipotle mix to mayo or yogurt dip, chill and serve with spicy fries.



Zesty Garlic BBQ Oysters

- 12 fresh oysters, cleaned and shucked
- 1 ripe lemon
- 4 garlic cloves, roasted and minced
- 1 tsp. Bruce's Ghost Sea Salt
- Bruce's Ghost Pepper Hot Sauce

Squeeze lemon and sprinkle salt and garlic on top of oysters; for extra heat, drizzle ghost pepper hot sauce. Grill for ~3 to 4 min. on medium heat. Serve with hot sauce for extra heat.



Zesty Blue BLT Mini 

12 slices (1/4in thick) baguette
- 6 slices of crispy bacon, cut in half
- 1/4 cup shredded leaf lettuce
- 3 small, ripe tomatoes (Compari), each cut into 4 slices
- 1/4 cup mayonaisse
- 2 tsp. Bruce's Spicy Blue Cheese Mix

Heat oven to 375. Mix mayo and spicy mix, and spread on each bread slice. Place on baking sheet, top each with bacon, and bake for ~5 min. until edges brown. Garnish each piece with lettuce and tomato slice. Makes 12 minis.




Zesty Grilled Ghost-Chipotle Wings

2 lbs (~30) chicken wings
- 4 tbsp. extra virgin olive oil
- 2 tbsp. Bruce's Smoky Ghost-Chiptole Wing Rub
- 1/2 cup Greek yogurt or sour cream
- 4 tsp. Bruce's Spicy Blue Cheese Dip Mix

Coat wings with oil & rub; mix yogurt or cream w/ dip mix; marinate in fridge for ~1 hr. Grill wings for ~15-20 min. until cooked well. Serve with Bruce's Ghost Pepper Hot Sauce & Spicy Dip. Serves 4-6.



Spicy Mango Honey-Glazed Scallops

 16-20 large sea scallops 
- 2 tbsp. extra virgin coconut oil
- 2 tbsp. natural or raw honey
- 2 tbsp. mango nectar
- Dash of Bruce's Ghost Pepper Powder

Marinate scallops with oil, honey, nectar and powder in fridge for ~ 1 to 2 hrs. Place 4-5 scallops on each skewer & grill until scallops are done (about 4-6 minutes). Makes 4 servings.




Zesty Garlic Ghost Artichokes

4 fresh artichokes, cut & trimmed
- 1 tbsp. lemon juice
- 4 tbsp. extra virgin olive oil
- 16 fresh garlic cloves, chopped well
- 4 tbsp. Italian bread crumbs

- 4 tbsp. Bruce's Ghost Pepper Fish Fry

Preheat oven to 350. Boil artichokes in water with lemon for ~20 min.; saute garlic in olive oil until lightly brown. Place artichokes on cooking sheet, add olive oil/garlic mixture, bread crumbs & fish fry on each artichoke, and bake for ~10-15 min. until top is browned. Serves 4.



Spicy Cran-Orange Cornbread Muffins

3/4 cup cornmeal
- 1 cup almond flour
- 2 tsp. baking powder
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup almond milk
- 1/2 cup coconut oil
- Bruce's Spiced Cran-Orange Relish

Preheat oven to 375. Whisk wet and dry ingredients separately and then combine in large bowl. Divide batter evenly into 12 muffin cups and fold spicy jam into each one. Bake for ~20-25 minutes until done. Makes 12.



Spicy Fruit & Nut Cheese Balls

4 oz ghost cheese
- 8 oz low fat cream cheese
- 3/4 cup pistachios, toasted & chopped
- 1/4 cup dried cherries, chopped
- 2 tbsp. Bruce's Garden Ghost Dip Mix

Blend softened goat & cream cheese with dip mix in food processor. Take ~1 tbsp. of cheese, roll into balls, and coat with nuts & cherries. Chill in fridge for ~30 mins. and serve w/ toasted baguette or pita chips.



Zesty Garlic & Bacon Potato Bites

1 lb of baby potatoes
- 4 tbsp. extra virgin olive oil

- 3/4 cup sour cream
- 8 pieces bacon, crispy & chopped
- 2 tbsp. Bruce's Garlic Ghost Dip Mix
- freshly chopped chives (optional)

Preheat oven to 400. Coat potatoes in oil and roast for ~15-20 mins. until crisp. Cut X in top and fill with spoonful of spicy sour cream & top w/bacon crumbles. Garnish with chives if desired. Serves 4.



Zesty Cheese-Stuffed Grilled Peppers

1 lb fresh baby multi-colored peppers
  - 8 oz cream cheese, softened
  - 6 oz goat cheese or ricotta cheese
  - 2 fresh jalapenos, de-seeded and finely chopped
  - 2 tbsp. Bruce's Garlic Ghost or Inferno Dip Mix
  - 2 tbsp. extra virgin olive oil

Mix soft cheeses, jalapenos and dip mix together. Cut a small pocket along center of baby peppers, and stuff with spicy cheese mixture. Lightly coat peppers with olive oil and grill for ~5-7 min. until nicely charred. Serve warm.



Spicy Pecan-Crusted Hot n' Sweet Chops

- 4 thick center-cut pork chops
- 2 cups pecans
- 1⁄2 cup seasoned bread crumbs
- 2 tablespoon sweet cream butter
- 4 tablespoons olive oil
- baking dish sprayed with cooking oil
- 4 tablespoons Bruce’s Hot n’ Sweet Spiced Jelly

Preheat oven to 350°F. In food processor, chop nuts, bread crumbs & butter. Warm olive oil and nut mixture in pan over low heat. Brush chops w/ jelly and then cover firmly with mixture. Oven bake for ~40 mins. until desired wellness. Serves 4



Zesty Southern Rub-Spiced Grilled Steak n' Pears

- 4 thick-cut T-bones steaks
- 2 tbsp. extra virgin olive oil
- 2 thin-sliced barlett or other in-season pears
- 1 tbsp. Bruce’s Southern Rub

Marinade steaks and pear slices with oil and rub for 1-2 hours in fridge. Cook steaks on grill for about ~20 minutes, or until desired wellness; add pears to grill for about 3 minutes until tender. 
Serves 4.




Spicy Key Lime Grilled Shrimp 

- 20 extra jumbo shrimp
- 1 chopped garlic clove 
- 1 tsp. coarse sea salt
- 4 tbsp. Bruce's Key Lime Spiced Jelly
- 4 wedges fresh key lime
- fresh mixed greens

In a large bowl, crush garlic and salt, and mix with pepper jely, Toss peeled and cleaned shrimp with spicy mixture until evenly coated. Cook shrimp on grill for ~2-3 mins. per side until opaque and serve on bed of fresh greens w/ lime garnish. Serves 4.




Zesty Garlic Ghost Stuffed Mushrooms

24 large mushrooms
- 1/2 cup Italian bread crumbs
- 1/4 cup Bruce's Ghost Pepper Fish Fry
- 1/4 cup grated Pecorino Romano cheese
- 1/3 cup extra virgin olive oil
- 6 oven-roasted garlic cloves, crushed
- sea salt and pepper to taste

Preheat oven to 400F. Clean mushrooms and remove and finely chop stems. Set caps aside and blend stems with all other ingredients. Stuff caps with spicy mixture and bake on cooking sheet for ~25 min. until mushrooms are cooked through and tops are browned. Makes 24.


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