Firebarns Recipes
Discover Firebarns recipes by Frank Ménard, perfect for enjoying Firebarns products at home.
TACOS PASTA
Mexican-inspired one-pot pasta made with ground beef spiced with our El Paso Tex-Mex spices, onion and bell bell pepper served in a sauce made with chicken broth and milk. Shredded cheese is generously added with green jalapenos and green onion as a finish.
SCORPION BUTTER CHICKEN
A decadent butter chicken prepared with plain yogurt and a blend of spices (Garam Masala, curry, paprika, cumin) served with Naan breads and fresh coriander as a finish. All this is spiced up with our Scorpion Vodka hot sauce, the hottest of our range.
VEGETARIAN FRIED RICE
This week, Sam Di Tommaso offers a vegetarian fried rice made with Calrose rice (sushi rice), bok choy, julienned carrots, edamame and eggs. Spiced up with our Rhum Chipotle hot sauce and soy sauce. This Asian-inspired recipe can also be made in a wok.
MUSTARD PORK CHOPS
Sam Di Tommaso brings us this week's decadent mustard pork chops made with our Firebarns Baseball Mustard and old fashioned mustard. All served in a creamy sauce that can be enhanced with fresh herbs (thyme and mint) during cooking. A recipe to accompany with your choice of green vegetables (green beans, snap peas, bok choy, etc.) and/or with buttered rice.
TOMATO, BASIL & ROASTED GARLIC SOUP
The famous Firebarns soup and grilled cheese combo! Try this soup made with Italian Roma tomatoes and roasted garlic, perfectly enhanced with our Montreal steak spices and Sriracha sauce. Prepared with fresh basil, this recipe is perfect served with a grilled cheese to be prepared with your favorite cheeses. The limit is your creativity!
THAI CHICKEN SOUP
This spicy soup from Thailand is made with chicken broth, coconut milk, lime juice, fish sauce and maple syrup. This Thai classic is sure to please everyone. Try our version enhanced with our Firebarns Sriracha sauce.
BRAISED BEEF BURGER BRIE & CARAMELIZED ONIONS
A decadent burger made with our delicious BBQ Steak sauce braised beef sprinkled with our Montreal steak seasonings, deglazed with red wine and beef broth. It is also topped with arugula, brie cheese and caramelized onions with beer and maple syrup.
Squash, Roasted Garlic, Curry and Firebarns Ghost Soup Recipe
A delicious fall soup that is sure to warm your heart prepared with butternut squash, roasted garlic and curry enhanced with our Ghost hot sauce. This recipe features one of our hottest sauces that is nevertheless very tasty and will be appreciated by everyone even though it is an 8 out of 10 on our Firebarns intensity scale. We serve everything with a baguette in the middle of the table!
CAJUN SPAGHETTI SQUASH
It's squash season, so it's time to get creative with this seasonal vegetable with a delicious Louisiana-inspired spaghetti squash. Our Cajun Mardi Gras seasoning is the perfect complement to this dish, which is cooked with corn, chicken, smoked sausage and shrimp, all perfectly complemented by our Cayenne hot sauce.
CHINESE FONDUE BALLS WITH DEVIL'S SAUCE
Fondue season is also the season for leftover fondues to bring to weekday lunches. The classic submarine option is always a winner, but here's a simple recipe that will give your Chinese fondues a new dimension.
WITCH'S STEW
Get out your biggest pot and your best wooden spoon to prepare this delicious witch's stew enhanced to perfection with our hottest sauce in our collection, Scorpion Vodka, which will bring a nice warmth to this spooky dish. You don't have to fly on a broom to be a witch in the kitchen!
SCOTCH BONNET SWEDISH MEATBALLS
Fall is just around the corner and fall means comfort food like this. Swedish meatballs enhanced with our Caribbean jerk spices and Scotch Bonnet hot sauce. Perfect for warming the heart!
