Beef Wellington

1 lb Beef tenderloin

2 tbsp Bravado Spice Crimson Hot Seasoning

2 tbsp Bravado Spice Crimson Hot Sauce

2 c Portabella mushrooms

3 oz Dijon mustard

2 oz Prosciutto

1 sheet Pastry dough, room temperature

2 Eggs

1. Mince the mushrooms in a food processor. Add Bravado Spice Crimson Seasoning, then lightly oil a pan and cook the mushrooms down until as much liquid as possible has cooked out.

2. Sear the beef on each side in a hot skillet for about 2 minutes per side, or about 8-9 minutes overall, being sure to sear the ends. Remove from heat and let the beef sit and cool completely.

3. Mix the mustard and the Bravado Spice Crimson Hot Sauce together in a small bowl and smear the cooled loin with it.

4. Lay out a sheet of plastic wrap and lay the room temperature pastry dough sheet on it. Lay the prosciutto slices slightly overlapping into a sheet on the dough, then spread the mushroom paste.

5. Place the loin in the middle, and then roll it up into the pastry dough, and brush with the egg wash. Bake for 25 minutes at 400°F.

Spicy Poke

12 oz Ahi Tuna, fresh, chilled

3 oz Bravado Spice Crimson Hot Sauce

1 tbsp Sesame seed

1 tbsp Sesame oil

2 tbsp Soy Sauce

2 c Short grain rice, cooked

1/2 c Seaweed Salad

1 Medium avocado, diced

- Green onion, chopped

1. Cube tuna into 3/4 in pieces and put in a mixing bowl.

2. Add the sesame seed, sesame oil, soy sauce, and Bravado Spice Crimson Hot Sauce. Mix well.

3. Put the cooked bowl into a bowl, and place the tuna mixture on top of the rice. Then add the diced avocado and seaweed salad on the rice as well.

4. Garnish with chopped green onion and serve.

Southwest Egg Rolls

3 oz Bravado Spice Crimson Hot Sauce

2 c Shredded chicken

1 c Cooked black beans

1 c Frozen spinach, thawed

2/3 c Canned corn

2/3 c Chopped red onion

2/3 c Chopped red pepper

1 c Shredded parmesan

1 tsp ea. Salt & pepper

1 tsp Cumin

1. Mix the chicken, beans, cheese, red onion, red pepper, corn, spinach, cumin, chili powder, salt & pepper, and Bravado Spice Crimson Hot Sauce into a large mixing bowl and stir until completely mixed.

2. Heat your oil to 325°. Separately mix 3 tbsp of water in flour in a small bowl to make slurry.

3. While the oil heats, take two tbsp of the chicken filling and spoon it into the middle of a flour tortilla. Then roll one side about 1/4 of the way up. Tuck in both sides and roll until almost completely rolled. Then take a a little of the flour slurry & and spread it on the last little bit of the tortilla. Use it to seal the roll. Repeat till all the tortillas or filling is used.

4. Carefully place the rolls in the hot oil and fry until golden brown.

Serve with your favorite dipping sauce.