1 cup Wicked Gourmet Caribbean Marinade (250mL)
4 - 8 oz steaks (New York & T-bone are great for the BBQ)
Wicked Gourmet Steak Spice

• Brush Wicked Gourmet Caribbean Marinade generously over steaks.
• Place Wicked Gourmet Steak Spice in pepper mill & grind over steaks for added flavour
• Marinate for 60 minutes at room temperature.
• Grill over medium-high heat, turning once, until cooked as desired, careful not to burn.

1 cup Wicked Gourmet Fiery Jerk Marinade (250mL)
1/3 cup Wicked Gourmet Garlic Mustard (75mL)
1/3 cup honey (75mL)
3 lbs. chicken pieces
Wicked Gourmet Steak Spice - grind in pepper mill

• Pierce chicken all over.
• Combine Wicked Gourmet Fiery Jerk Marinade, Wicked Gourmet Steak Spice, mustard & honey.
• Grill over medium heat until no longer pink near bone.
• Baste with combined marinade, steak spice, mustard, and honey during last 15 minutes.
• Place additional Wicked Gourmet Fiery Jerk Marinade in a dish, warm & serve as dipping sauce. Note: Do not use marinade that was previously used on raw chicken.
• If you prefer to bake the chicken - preheat over to 400 F or 200 C & follow instructions as above.

Cook Pasta, drain, add a little oil to moisten & set aside
12 lg. shrimp (shelled & deveined, leave tails on)
1 yellow pepper - thinly sliced
1 red pepper - thinly sliced
3 cloves garlic - minced
½ cup Wicked Gourmet Hot Pepper Oil (125mL)
½ cup Wicked Gourmet Five Pepper Hot Sauce (125mL)

• Heat Wicked Gourmet Hot Pepper Oil over medium heat & sauté garlic & peppers approximately 2 minutes
• Add shrimps & continue to sauté another 3 minutes (until shrimp are done)
• Add Wicked Gourmet Five Pepper Hot Sauce
• Pour sauce over pasta & mix thoroughly
• Top with freshly grated Parmesan cheese

1 ½ lb. ground beef (.70K)
1 onion - finely chopped
1 19 oz can kidney beans - partially drained (540mL)
1 28 oz can tomatoes (796mL)
1 5-½ oz can tomato sauce (156mL)
1 pkg. chili seasoning mix - don't add water
1-2 cups Wicked Gourmet Five Pepper Hot Sauce (250mL-500mL)

• Brown ground beef in Wicked Gourmet Hot Pepper Oil & drain off liquid
• Add chili seasoning mix & stir
• Add kidney beans, tomatoes, tomato sauce, Wicked Gourmet Five Pepper Hot Sauce
• Stir & simmer - 1 hour

1 cup Wicked Gourmet Honey Garlic Marinade (250mL)
1 lb. beef and/or chicken - cut into thin strips for stir-fry
1 green pepper - cut in thin strips
1 red pepper - cut in thin strips
1 red onion - cut in thin strips
1 tbsp. Wicked Gourmet Garlic Oil (15mL)
Wicked Gourmet Steak Spice - grind in pepper mill

• To serve:
• Wrap Tortillas in a paper towel & heat in microwave for 15 seconds or until warm. Chop tomatoes, cucumbers & lettuce. Shred cheddar & mozzarella cheese. Serve with sour cream and salsa.
  
• Heat Wicked Gourmet Garlic Oil in large skillet over medium high heat.
• Add beef and/or chicken & sauté until cooked, about 7 minutes. Transfer meat to dish.
• Using same skillet add vegetables & sauté for 5 minutes.
• Add meat back into the skillet & add 1 cup Wicked Gourmet Honey Garlic Marinade. Mix until heated through.
• Place Wicked Gourmet Steak Spice in pepper mill & grind over mixture in skillet.
• Serve with tortillas & toppings.
• For spicy & hot fajitas try our Fiery Jerk Marinade or our Five Pepper Hot Sauce

¾ cup up Wicked Gourmet Raspberry Grilling Glaze (200mL)
4 - 6 skinless, boneless chicken breasts
½ tsp. salt (2mL)

• Preheat oven to 400 F (200 C)
• Lightly grease shallow baking dish
• Pierce chicken all over & then place in a single layer in baking dish.
• Sprinkle salt over chicken, then pour Wicked Gourmet Raspberry Grilling Glaze over chicken
• Bake for about 45 minutes or until chicken is no longer pink inside.

4 cloves garlic - crushed
2 tbsp. Wicked Gourmet Garlic Mustard (30ml)
1/3 cup Wicked Gourmet Balsamic Vinegar (75mL) 1/3 cup
Wicked Gourmet Raspberry Grilling Glaze (75ml)
1/3 Wicked Gourmet Roasted Garlic Oil (75mL)

• Whisk all ingredients together & serve

1 bottle (375 ml) Wicked Gourmet Rib Sticking Rib & Chicken Sauce
3 lbs. baby back or side ribs
12.7 cups water (3L)

• Place ribs in pot of water. Bring water to a boil & skim the water to remove all the scum.
• Boil 1 hour & 20 minutes
• Remove ribs from water.
• Pre-heat grill to medium high
• Place ribs on grill. Turn ribs until brown on both sides.
• Brush Wicked Gourmet Rib Sticking Rib & Chicken Sauce on both sides coating ribs - turn heat down to low or turn grill off, heat from grill will be sufficient to thicken sauce.
• Remove ribs from grill when sauce begins to thicken
• Place ribs on platter & let stand 5 minutes before serving.

1lb. raw shrimp, shelled & deveined
1 red pepper - seeded & cut into 1" chunks
1 yellow pepper - seeded & cut into 1" chunks
½ cup Wicked Gourmet Spicy Orange Grilling Glaze (125mL)
1 clove garlic - minced
1 onion - cut into 1" squares

• Thread shrimp, peppers & onions alternately on wood or metal skewers.
• Combine Wicked Gourmet Spicy Orange Grilling Glaze & garlic in small bowl - mix well.
• Brush on skewers · Place skewers on grill for 15 minutes or until shrimp are cooked, turning & basting often with sauce mixture.
• Note - soak wood skewers prior to threading with shrimp, etc.

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1 avocado 1 clove garlic - minced
2 tsp. olive oil (10mL)
2 tbsp. sour cream (30mL)
2 tbsp. lemon juice (30mL)
1 tbsp. Wicked Gourmet Dill Dip mix (15mL)
½ tsp. honey (2mL)

• Mix all above items in a food processor or blender until smooth.

1 cup mayonnaise (250mL) 1 tbsp.
Wicked Gourmet Dill Dip mix (15mL)
1 tbsp. lemon juice (15mL)

• Add all ingredients together and let sit for 15 minutes.

½ cup softened butter (125mL)
2 tsp. Wicked Gourmet Dill Dip mix (10mL)

• Mix well & chill before serving.

2 tsp. Wicked Gourmet Garlic Mustard (10mL)
2 tbsp. plain mustard (30mL)
2 tbsp. sugar (30mL)
2 tbsp. Wicked Gourmet Balsamic Vinegar (30mL)
2 tbsp. Wicked Gourmet Dill Dip Mix (30mL)
1 cup olive oil (250mL)

• Mix all ingredients except olive oil in food processor or blender.
• Slowly add the olive oil until mixture is well blended.

4 cloves garlic - crushed
2 tbsp. Wicked Gourmet Garlic Mustard (30mL)
1/3 cup Wicked Gourmet Balsamic Vinegar (75mL)
1 tbsp. Wicked Gourmet Garlic Herb Dip mix (15mL)
1 cup Wicked Gourmet Roasted Garlic Oil (250mL)

• Whisk all ingredients together and serve.

1 lb. Shell Pasta 1 cup butter (125mL)
2 tbsp. Wicked Gourmet Garlic Herb Dip mix (30mL)
3 cloves garlic - minced
½ lb. cooked crabmeat (225gr)
½ lb. cooked shrimp (225gr)
½ cup grated Parmesan cheese (125mL)
1/4 cup green onion - chopped (62mL)
1 tomato - diced

• Cook the pasta & let cool.
• Set aside 1/4 cup Parmesan cheese.
• Melt butter, add Wicked Gourmet Garlic Herb Dip mix & minced garlic. Sauté 2 minutes.
• Add all remaining ingredients until hot.
• Toss with cooked pasta & top with 1/4 cup Parmesan cheese.

½ cup butter - melted (125mL)
1 tbsp. Wicked Gourmet Garlic Herb Dip mix (15mL)

• Mix together. Drizzle over vegetables, potatoes, popcorn or whatever you fancy.

1 cup flour
3 - 4 tbsp. Wicked Gourmet Jalapeno & Cheese Dip mix (depending on how spicy you like it) (45-60mL)

• Mix together & use it to coat chicken or fish and bake

6 tbsp. Wicked Gourmet Spinach & Cheese Dip mix (90mL)
1 can water chestnuts - chopped
3 cups Sour Cream (750 ml)
1-2 round Pumpernickel breads

• Mix together Wicked Gourmet Spinach & Cheese Dip mix, water chestnuts & sour cream.
• Scoop out center of the pumpernickel bread to make bowl.
• Fill the bowl with the prepared Wicked Gourmet Spinach & Cheese Dip mixture.

  To serve, cut the scooped out bread into chunks.
• This is so good that we suggest that you purchase additional pumpernickel bread to use for dipping.

4 cloves garlic - crushed
2 tbsp. Wicked Gourmet Garlic Mustard (30mL)
1/3 cup Wicked Gourmet Balsamic Vinegar (75mL)
1 cup Wicked Gourmet Roasted Garlic Oil (250mL)
1 tbsp. Wicked Gourmet Sundried Tomato Pesto Dip (15mL)

• Whisk all ingredients together and serve.
  
  SEAFOOD TOSS

1 lb. Shell Pasta 1 cup butter (125mL)
2 tbsp. Wicked Gourmet Sundried Tomato Pesto Dip mix (30mL)
3 cloves garlic - minced
½ lb. cooked crabmeat (225gr)
½ lb. cooked shrimp (225gr)
½ cup grated Parmesan cheese (125mL)
1/4 cup green onion - chopped (62mL)
1 tomato - diced

• Cook the pasta & let cool.
• Set aside 1/4 cup Parmesan cheese.
• Melt butter, add Wicked Gourmet Sundried Tomato Pesto Dip mix & minced garlic. Sauté 2 minutes.
• Add all remaining ingredients until hot.
• Toss with cooked pasta & top with 1/4 cup Parmesan cheese.

1 cup mayonnaise (250mL)
1 tbsp. Wicked Gourmet Sundried Tomato Pesto Dip mix
1 tbsp. lemon juice (15ml)

• Add all ingredients together and let sit for 15 minutes.

½ cup butter - melted (125mL)
1 tbsp. Wicked Gourmet Sundried Tomato Pesto Dip mix (15mL)

• Mix together. Drizzle over vegetables, potatoes, popcorn or whatever you fancy.

CLASSIC TZATZIKI DIP

1 ½ cups (375 ml) plain yogurt
½ english cucumber,grated
¼ tsp. (1 ml) salt
2 tbsp. Wicked Gourmet Tzatziki Dip Mix
pinch granulated sugar

• Place yogurt in a cheesecloth or coffee filter-lined sieve set over a bowl. Refrigerate for 3 hours or until reduced to 1 cup (250 ml) yogurt.
• to drain yogurt - use paper towel to line sieve if you do not have cheese-cloth or coffee filters on hand)
• Place cucumber in another sieve or colander set over a bowl. Sprinkle with salt and set cucumber aside to drain for 30 minutes.
• Squeeze out any excess moisture from cucumber. In a medium bowl, combine cucumber with drained yogurt.
• Stir in garlic, Wicked Gourmet Tzatziki Dip Mix and sugar. Refrigerate 1 hour to let flavours meld or until serving.

1/4 cup Wicked Gourmet Roasted Garlic Oil (62mL)
2 tbsp. lemon juice (30mL)
2 tsp. Wicked Gourmet Garlic Mustard (10mL)
1/3 cup Wicked Gourmet Balsamic Vinegar (75mL)
1/4 tsp. salt (1.25mL)
1 tbsp. Wicked Gourmet Tzatziki Dip mix (15mL)

• Whisk all ingredients together and serve.

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• Try Wicked Gourmet Roasted Garlic Oil as a bread dipper – mix Wicked Gourmet Roasted Garlic Oil, Balsamic Vinegar, freshly ground Wicked Gourmet Mixed Peppercorns & grated Parmesan cheese.
• For mashed potato lovers - make mashed potatoes as you usually would & then add Wicked Gourmet Roasted Garlic Oil to taste. Season accordingly.
• For great Vinaigrette – combine Wicked Gourmet Roasted Garlic Oil, Wicked Gourmet Raspberry or Apricot Sauce along with red wine vinegar & a tblsp. of Wicked Gourmet Garlic Mustard.
• Pop your popcorn in Wicked Gourmet oils or drizzle on popcorn.
• When cooking poultry – combine Wicked Gourmet Roasted Garlic Oil, Thyme & Rosemary & spread on poultry prior to cooking.
  For great pasta – sauté vegetables in Wicked Gourmet Roasted Garlic Oil, sprinkle Wicked Gourmet Sundried Tomato Pesto over vegetables, pour over pasta, add Parmesan Cheese and enjoy!
• Drizzle on Pizza.
  Great to use when you sauté, marinade or stir-fry.

• Cut the top of a garlic head
• drizzle with Wicked Gourmet Roasted Garlic Oil & wrap in foil
• bake at 350 for 1 hour
• remove from foil. Slice Brie into small portions on french bread or hard bread, squeeze garlic out of cloves & spread on Brie and top with Wicked Gourmet Cranberry Garlic Jelly.

2 tbsp Pine Nuts or Walnuts
½ cup grated Parmesan
½ cup fresh basil, chopped
1 tsp. fresh parsley
1 cup Wicked Gourmet Roasted Garlic Oil

• Whisk all ingredients in blender or food processor until smooth.
  Cook pasta according to directions, drain.
  Add Pesto Sauce and mix well.

4 tomatoes – chopped, seeded & diced
3 crushed garlic cloves
½ cup fresh basil
4 tbsp. Wicked Gourmet Roasted Garlic Oil
Wicked Gourmet Coarse Sea Salt
Wicked Gourmet Mixed Peppercorns to taste
1 loaf Italian bread – sliced

• Toss tomatoes with basil.
• Broil bread until golden.
• Rub garlic on warm bread and top with tomato mixture.
• Drizzle Wicked Gourmet Roasted Garlic Oil.
• Enjoy!

• When cooking poultry – combine Wicked Gourmet Hot Pepper Oil, Thyme & Rosemary & spread on poultry prior to cooking.
• For great hot & spicy pasta – sauté vegetables in Wicked Gourmet Hot Pepper Oil, sprinkle Wicked Gourmet Jalapeno & Cheese Dip Mix over vegetables, pour over pasta, add Parmesan Cheese and enjoy!
• Drizzle on Pizza.
• For spicy mashed potato lovers - add Wicked Gourmet Hot Pepper Oil along with butter & milk. Season accordingly.
• Sauté shrimp or fish with Hot Pepper Oil.

4 sheets frozen Phyllo pastry dough, thawed
3 tbsp. butter or margarine, melted (45mL)
1 small Brie or Camembert Cheese (550gr)
1 bottle Wicked Gourmet Garlic Jelly (250mL)
4 apples cut into wedges
1 large bunch grapes - green or red

• Lightly brush one sheet of Phyllo dough with butter or margarine
• Place another sheet of Phyllo on top of the first & brush with butter or margarine
• Repeat process with remaining 2 sheets of Phyllo
• Cut a 9 -10" circle from stack of Phyllo, discarding trimmings
• Slice Brie or Camembert in half to created two rounds of Brie or Camembert
• Place one round in center of Phyllo stack, covering with Wicked Gourmet Cranberry Garlic Jelly - ¼" thick
• Place second round on top & cover with balance of Wicked Gourmet Cranberry Garlic Jelly
• Wrap Phyllo up & cover Brie or Camembert pleating as necessary to cover completely
• Brush Phyllo with remaining butter or margarine.
• Place in shallow baking dish or pan
• Bake at 400F/200C for 15-20 minutes.
• Serve with apples & grapes.
• Note: Put apples in a lemon bath (water with lemon) to prevent browning prior to serving

1 cup Cream Cheese (regular or light) (250mL)
2 tbsp. Wicked Gourmet Cranberry Garlic Jelly (30mL)
½ cup 14% M.F. Sour Cream (125mL)
1 tsp. dijon mustard (5mL)
1 tsp. lemon juice (5mL)

• In a food processor combine all ingredients
• Process until smooth
• Service with crackers, vegetables or use as a bagel spread
  
  
  

RED PEPPER JELLY PHYLLO WRAPPED BRIE OR CAMEBERT

4 sheets frozen Phyllo pastry dough, thawed
3 tbsp. butter or margarine, melted (45mL)
1 small Brie or Camembert Cheese (550gr)
1 bottle Wicked Gourmet Red Pepper Jelly (250mL)
4 apples cut into wedges
1 large bunch grapes - green or red

• Lightly brush one sheet of Phyllo dough with butter or margarine
• Place another sheet of Phyllo on top of the first & brush with butter or margarine
• Repeat process with remaining 2 sheets of Phyllo
• Cut a 9 -10" circle from stack of Phyllo, discarding trimmings
• Slice Brie or Camembert in half to created two rounds of Brie or Camembert
• Place one round in center of Phyllo stack, covering with Wicked Gourmet Red Pepper Jelly - ¼" thick
• Place second round on top & cover with balance of Wicked Gourmet Red Pepper Jelly
• Wrap Phyllo up & cover Brie or Camembert pleating as necessary to cover completely
• Brush Phyllo with remaining butter or margarine
• Place in shallow baking dish or pan
• Bake at 400F/200C for 15-20 minutes.
• Serve with apples & grapes.
• Note: Put apples in a lemon bath (water with lemon) to prevent browning prior to serving

1 cup Cream Cheese (regular or light) (250mL)
2 tbsp. Wicked Gourmet Red Pepper Jelly (30mL)
½ cup 14% M.F. Sour Cream (125mL)
1 tsp. dijon mustard (5mL)
1 tsp. lemon juice (5mL)

• In a food processor combine all ingredients
• Process until smooth
• Service with crackers, vegetables or use as a bagel spread