Richards Famous® Firecracker Garlic Salt Recipes
In savory dishes where you want some heat, use our spicy Firecracker Garlic Salt flavor in place of our original garlic salt flavor.
We suggest you start by using half the amount that you use of our original flavor in your recipes, then increase it to taste. Firecracker has a milder heat after cooking; to add extra heat, you can also lightly sprinkle Firecracker on food to taste after cooking. Check out Richard's Famous Insanely Good Game Day Chili on our Soups and Stews page, too!
Richard's Famous® Firecracker Coffee Rubbed Steak
Richard's Famous Firecracker Coffee Rub
In a small bowl mix together:
1 T chili powder
2 T ground coffee
2 tsp. Richard's Famous® Firecracker Garlic Salt
1 T. brown sugar
1 tsp. dry mustard
1 tsp. oregano
1 tsp. coriander
1 tsp. cumin
1/2 tsp. ginger
Generously rub both sides of steak with with coffee rub mixture. Make sure there is a thick coating. Be sure to also coat the sides of the steak. Discard leftover rub. Grill over hot coals, in a grill pan, or under the broiler as desired. Allow steak to rest for several minutes. Sprinkle lightly with Richard's Famous Firecracker Garlic Salt or Original Flavor Richard's Famous Garlic Salt to taste before serving.
Firecracker Grilled Corn on the Cob
To 3 Tablespoons of softened butter add 1/2 tsp. Richard's Famous Firecracker Garlic Salt (or to taste) and 1 tsp. dried chives.
Soak 3 ears of unhusked corn in cold water for one minute.
Par-cook corn: Place corn on microwave-proof dish and cook in microwave oven on high approximately 2- 3 minutes per ear, depending on size of corn. Carefully pull back one side of the husk using a potholder. Spread 1/2 T. of Firecracker Butter on the kernels of the opened ear. Close the husk and place the corn on a medium-hot grill for about 2 minutes, turning the corn so the husk is evenly grilled. Remove from grill, husk the corn and remove silks using a pot holder. Brush with 1/2 T. of Firecracker Butter and serve.
RIchard's Famous Firecracker Barbecued Shish Kabobs
Richard's Famous Firecracker Barbecue Sauce
In a bowl, mix together:
1 C. ketchup
1/4 C. real maple syrup
1 tsp. Richard's Famous Firecracker Garlic Salt, to taste
1 tsp. onion powder
1 tsp. ground mustard
1 T. apple cider vinegar
2 T. Worcestershire Sauce or Steak Sauce
Divide sauce equally between two bowls.
For Shish Kabobs:
Cubed chicken breast, or steak tips
Red, green and yellow sweet peppers, cut into 2" squares
Yellow onion, cut into eighths
Alternate chicken or beef on metal skewers with cut vegetables.
Place shish kabobs over medium-hot coals. Using grill-proof mitt, carefully turn kabobs as they cook to cook evenly.
Two minutes before meat is fully done, generously brush with Firecracker Barbecue Sauce from one of the bowls.
(Discard any remaining sauce from this first bowl).
Rotate kabobs until sauce is hot, a couple minutes.
Serve with the second bowl of sauce on the side.
Note: Be sure to check poultry with meat thermometer for proper internal temperature to make certain chicken is fully cooked.
Richard's Famous Firecracker Fajitas
1 to 1 1/2 tsp. Richard's Famous Firecracker Garlic Salt, to taste
1 tsp dried oregano
1 1/2 tsp cumin
Make the Fajitas:
Slice 3 boneless chicken breasts into long 1/2" strips. Sprinkle with 1/4 tsp. of Richards' Famous Garlic Salt (original flavor) if desired. In a large fry pan or wok, saute chicken strips in 1 T. olive oil until cooked through and slightly golden. Remove from pan and set aside.
Peppers and Onions:
Core, remove seeds, and slice three sweet peppers into long strips. We used red, green and yellow peppers.
Peel and slice 1 onion into strips.
Saute vegetables in same pan with 1 T. olive oil, over medium high heat for about 4 minutes; stir to cook evenly. Add cooked chicken and the Fajita seasoning.
Add the juice of 1 lime, 3 T. water, and 1 tsp. brown sugar. Continue to saute until vegetables are just tender and the mixture forms a light sauce.
Serve on warm fajita tortillas with low-fat sour cream, shredded lettuce, salsa, and Richard's Famous Easy Firecracker Guacamole.
Richard's Famous Easy Firecracker Guacamole
This creamy recipe with subtle heat does not have the overpowering garlic flavor of some prepared guacamole.
Peel 1 ripe avocado and remove the core.
Mash the avocado with a fork in a small bowl. Add the juice of 1 lime and 1/2 tsp. Richard's Famous Firecracker Garlic Salt
- or - Richard's Famous Garlic Salt (original flavor) if you want a milder and slightly saltier guacamole.
Mash with fork until combined. If you like cilantro, you can stir a bit of chopped cilantro into the mixture.
Richard's Famous Firecracker Tacos
This taco recipe is super easy and incredibly delicious!
First, make the Taco Seasoning Mix by combining the following in a small bowl:
2 T. flour
1 t. chili powder
1 1/2 t. onion powder
1 1/4 t. Richard's Famous Firecracker Garlic Salt
1/2 t. brown sugar
1 t. cumin
Next, cook 1 lb. of low-fat ground beef in a heavy skillet over medium-high heat. Stir and break up the beef as it cooks for a fine consistency. Continue stirring until the beef is cooked through. Add the Taco Seasoning Mix (above). Stir.
Add 3/4 C. water and stir until a sauce forms and mixture is hot. Taste test the mixture and add a bit more garlic salt, if you want a spicier blend.
Serve in crunchy or soft taco shells with shredded lettuce, diced tomatoes, and shredded Mexican cheese blend. Add salsa or taco sauce on top, if desired.
RIchard's Famous Firecracker Chocolate-Dipped Chocolate Chip Cookie
Shake up the cookie jar with these spicy creations!
Use your own favorite chocolate chip cookie recipe, bake and cool cookies.
Place 3/4 C. chocolate chips and 1 tsp. coconut oil in a microwavable bowl. Microwave for 30 seconds. Stir.
Microwave for about another 10-15 seconds, until the chips begin to melt. Stir until melted. Chocolate burns easily in the microwave, so melt carefully. While the mixture is hot, half dip cookies in the chocolate coating and place on a rack to set.
Lightly sprinkle the warm chocolate coating with Richard's Famous Firecracker Garlic Salt to taste. Let chocolate harden, or place in freezer for a few minutes until the chocolate dip has hardened. Surprisingly good!