Hot Squeeze Recipes
Hot Squeeze began as a chipotle glaze prepared for a pork tenderloin dish by Sue Sullivan and Carol Bosworth, busy catering partners in Atlanta. It was an instant hit, so they tried the glaze over grilled salmon and flank steak. Then they started using it in recipes for black bean chili, stews, and mashed sweet potatoes. It became a signature ingredient in their catering menus and a staple on their tables. The partners, who specialize in catering to film crews shooting on location in Atlanta, soon found that clients poured it on everything—meats, vegetables and even on salads.
Word about the delicious sauce spread within the industry and film crews from all over the US, when on assignment in Atlanta, began to request catering from the “two women with the incredible sauce,” and they soon became known as the “Chipotle Sisters.” Clients begged them to bottle the sauce so that they could buy it at home. It became clear that the time has come to start producing this sauce in quantities to make everyone happy out there!
And so here it is! Hot Squeeze, the one sauce that does it all.
1 8 oz. block of cream cheese or 6 oz. log of goat cheeseCrackers of choiceHOT SQUEEZE
Pour Hot Squeeze liberally over cheese and serve with crackers.
4 lbs. chicken wings, separated at joints1 cup of Hot SqueezeSalt and pepper
Marinate chicken wings for 30 min. to 1 hr. Place on a tray lined with foil and greased. Place in a preheated 425 degree oven. Cover with another sheet of foil. Bake 40 minutes. Remove foil, turn wings over and bake another 5 minutes uncovered. Serve with dip of choice.
Saute onion, garlic and peppers in oil for 5 minutes. Add ground turkey and brown until no longer pink. Add all of the other ingredients and Hot Squeeze. Simmer 20 minutes. Adjust seasonings and heat level to your taste. Garnish with cilantro. Serves 6.
Preheat oven to 400. Toss asparagus with oil and salt and pepper. Place in a single layer on flat baking pan covered with foil. Roast approx. 15 minutes, turning periodically until lightly browned. Remove from oven and drizzle with Hot Squeeze. Serves 4.
Cut sweet potatoes in half and cook in salted water until soft. Drain well and peel. Mash with butter, cream and Hot Squeeze. Season with salt and pepper. Serves 4.
Saute onion, garlic and pepper in oil until soft. Add black beans, tomatoes with juice, vinegar, cumin and Hot Squeeze. Cook beans until tender, mashing some with the back of a spoon. Add salt and pepper and adjust seasonings to taste. To serve as a chili, allow some liquid to remain. To use as a filling for roll-ups, continue to cook until thickened. Allow to cool. Spoon appropriate amount into a flour tortilla and roll-up. Reheat tortillas covered in a low oven. Serve with Hot Squeeze as a dipping sauce.