Recipes with Rio Lago Gourmet
Amazing Recipes with our Caribbean Sauce! Spot on! Delicious! Superb! You have to taste it!
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- Top Sirloin Cap with Rio Lago Gourmet
Ingredients
Top Sirloin Cap
Salt
Rio Lago Gourmet (hot or mild)
How to prepare:
Cut the meat, leaving the cuts with a height of about 1.5 cm.
With a brush, spread the Rio Lago sauce over the meat.
Add coarse salt over the meat and let it rest for 20 minutes and remove the salt.
Cooking:
On a heated grill (gas or charcoal) place the meat and let it grill to the desired point.
To serve, cut the meat into small pieces. Slices of bread, mashed potatoes, or a tomato salad are great side dishes.
Serve:
Use a dish like suggested in the photo below or a wood board.
The result is simply delicious.
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- Sour Cream DIP - with Veggies and Spring roll
How to prepare:
Mix Rio Lago Gourmet in sour cream according to your preference.
Add a pinch of salt and a spoon of olive oil.
Serve it cold.
Spot on!
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RIO LAGO CARIBBEAN CHICKEN
150 ml Rio Lago Caribbean Sweet and Hot Sauce
1 package chicken thighs (approx. 1 kg)
2 medium sized sweet onion
1 medium sized tomato
2 Tablespoons of mixed herbs dry or fresh.
4 oz White wine.
½ pineapple (or 12 oz canned pineapple rings in syrup)
Olive oil
Panko Bread crumbs
Salt and pepper
How to prepare:
Skin, core and cut pineapple into rings.
Dice onions and tomato.
Mixture:
Mix diced onions, tomatoes with herbs, white wine with 150 ml Caribbean Sweet and Hot Sauce.
Prepare Pyrex baking dish with light covering of olive oil.
Cover bottom of Pyrex dish with pineapple rings and ¾ of mixture.
Add chicken portions on top of mixture. Salt and pepper to taste.
Cover chicken portions with remaining mixture.
Sprinkle with bread crumbs and cover with aluminum foil.
Cooking:
Preheated over at 350 F
Bake for 40 minutes at 350 F
Remove foil and broil for addition 5 minutes, or until browned.
Remove from oven, replace foil and allow to rest for 5 minutes.
Presentation:
Place Pyrex dish in heat resistance serving protector.
Dress with finely diced fresh garden herbs.
Enjoy
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Rio Lago Beef Stroganoff
Ingredients:
1 chopped onion
1 clove of garlic
1 can of mushroom cream
150g sliced mushrooms
1 can milk cream (PICK Brand)
1 spoons of mustard
2 spoons of catchup
2 spoons of Rio Lago Gourmet (hot or mild)
500 grams of beef, minced into cubes
Half cup of vodka
1/4 cup of olive oil
250ml of milk
Salt and black pepper as preferred
How to prepare:
Fry the onions and garlic in olive oil until brown. Add the mushrooms and refuse. Add the meat and let it fry. Add the vodka and put fire to flamber.
After flamber it, add the milk cream, mustard, catchup, salt and black pepper, mushroom cream, milk and Rio Lago Gourmet .
Cooking:
Let it cook for 3-5 minutes until a thick cream is formed.
Presentation:
Serve with white rice, fried potatoes and a salad.
Place Pyrex dish in heat resistance serving protector.
Dress with finely diced fresh garden herbs.
Spot on!
