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  • Coleslaw


    • 1 head green cabbage, finely shredded
    • 2 large carrots, finely shredded
    • 3/4 cup of Cristi’Ali Chipotle Sauce
    • 2 tablespoons sour cream
    • 2 tablespoons grated Spanish onion
    • 2 tablespoons sugar, or to taste
    • 2 tablespoons white vinegar
    • 1 tablespoon dry mustard
    • 2 teaspoons celery salt
    • Salt and freshly ground pepper


    Combine the shredded cabbage and carrots in a large bowl. Whisk together the Cristi’Ali Chipotle Sauce, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

  • Pork Chops


    • 8 cups soft breadcrumbs
    • 2 cups grated Asiago cheese
    • 1 cup minced fresh parsley
    • 1 teaspoon freshly ground pepper
    • 1/2 teaspoon garlic salt
    • 3 large eggs
    • 1 to 1 1/2 cups chicken broth
    • 1 cup of Cristi’Ali Chipotle Sauce
    • 10 (2-inch-thick) center-cut pork loin chops


    Combine first 5 ingredients in a large bowl; stir in eggs and chicken broth and Cristi’Ali Chipotle Sauce until moistened. Cut a slit in the side of each pork chop to form a pocket. Spoon stuffing evenly into pockets, and secure with wooden picks.

    Bake pork chops at 375° for 35 to 40 minutes or until done.

  • Fish and Chips


    • For the fries:
    • 1 gallon safflower oil
    • 4 large Russet potatoes
    • Kosher salt
    • 2 cups flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 1/4 teaspoon cayenne pepper
    • Dash Old Bay Seasoning
    • 1 bottle brown beer, cold
    • 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
    • Cornstarch, for dredgingPreparation:
    • Cristi’Ali Chipotle Sauce


    Heat oven to 200 degrees F.

    Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

    Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

    In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

    Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

    Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

    Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with Cristi’Ali Chipotle Sauce.

  • Chicken Kabobs



    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon cayenne (optional)
    • 1/4 teaspoon pepper
    • 1/4 teaspoon cardamom
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon nutmeg
    • 2 teaspoons brown sugar


    • 2 pounds boneless, skinless chicken breasts
    • 2 small red onions, peeled and cut into 1-inch-wide sections
    • 2 bell peppers, cleaned and cut into 1-inch squares
    • 1/4 cup olive oil
    • Salt and pepper
    • 12 (10-inch) bamboo skewers, soaked in water for 30 minutes
    • 1/4 cup of Cristi’Ali Chipotle Sauce


    1. I a small bowl, combine the dry rub ingredients and mix well with Cristi’Ali Chipotle Sauce.
    2. Cut the meat into 1 1/2-inch cubes and put them in a gallon-size zip-lock bag with the rub mix. Seal the bag and shake it vigorously until all the chicken is well coated.
    3. Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.
    4. Assemble the kebobs by alternately skewering pieces of chicken, onions, and peppers.
    5. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.
    6. Grill the kebobs, turning occasionally, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.
  • Lasagna


    • 1 pound dry ziti pasta
    • 1 onion, chopped
    • 1 pound lean ground beef
    • 2 (26 ounce) jars spaghetti sauce
    • 6 ounces provolone cheese, sliced
    • 1 1/2 cups sour cream
    • 6 ounces mozzarella cheese, shredded
    • 2 tablespoons grated Parmesan cheese
    • 3 tablespoons of Cristi’Ali Dill Garlic Sauce


    Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
    In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
    Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese and Cristi’Ali Dill Garlic Sauce
    Bake for 30 minutes in the preheated oven, or until cheeses are melted.

  • Maple Roast Turkey


    2 cups apple cider
    1/3 cup real maple syrup

    2 1/2 tablespoons chopped fresh thyme

    2 tablespoons chopped fresh marjoram

    1 1/2 teaspoons grated lemon zest

    3/4 cup butter, softened

    salt and pepper to taste

    1 (12 pound) whole turkey, neck and giblets reserved

    2 cups chopped onion

    1 1/2 cups chopped celery

    1 1/2 cups chopped carrots

    3 cups chicken broth

    2 cups of Cristi’Ali Dill Garlic Sauce

    1/4 cup all-purpose flour

    1 bay leaf

    1/2 cup apple brandy


    1. Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
    2. Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
    3. Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan along with 2 cups of the Cristi’Ali Dill Garlic Sauce.
    4. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
    5. Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup
  • Tuna Salad


    1 (7 ounce) can white tuna, drained and
    6 tablespoons of Cristi’Ali Dill Garlic Sauce or Cristi’Ali Chipotle Sauce
    1 tablespoon Parmesan cheese
    3 tablespoons sweet pickle relish
    1/8 teaspoon dried minced onion flakes
    1/4 teaspoon curry powder
    1 tablespoon dried parsley
    1 teaspoon dried dill weed
    1 pinch garlic powder


    In a medium bowl, stir together the tuna, Cristi’Ali Sauce, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

  • Chicken Salad


    2 to 2 1/2 cups cooked diced chicken
    2 to 3 tablespoons crumbled cooked bacon
    1/3 cup golden raisins
    1 rib celery, diced
    1/4 cup chopped red or sweet onion
    2 green onions, thinly sliced
    2 to 3 tablespoons pine nuts, (optional)
    1/2 to 3/4 cup Cristi’Ali Dill Garlic Sauce
    1 teaspoon lemon juice
    salt and pepper, to taste


    In a medium bowl combine the chicken, bacon, raisins, celery, onion and green onion, and pine nuts, if using.

    Mix in about 1/2 cup of the Cristi’Ali Dill Garlic Sauce and the lemon juice until well mixed. Taste and add more mayonnaise and the salt and pepper, as needed.

    This chicken salad recipe serves 4.