by Ezra Cohen Montreal

Introducing Ezra Cohen Montreal’s Spicy Mango Habanero Chicken Skewers – a tantalizing fusion of sweet and heat, perfect to accompany a warm summer evening or backyard grilling session. The inspiration behind this recipe lies in the vibrant and complementary pairing of tropical mango and fiery habanero peppers. The sweet, luscious notes of ripe mango pair with the intense heat of habanero. This pre-made salsa not only saves you time but also ensures that every bite of your Spicy Mango Habanero Chicken Skewers is infused with a harmonious blend of flavors.

The marinade, a marriage of the pre-made salsa with a medley of spices and a touch of honey, transforms the chicken into a flavor-packed masterpiece. Ground cumin, smoked paprika, and garlic powder add depth and complexity to the dish, while honey not only provides a touch of sweetness but also helps achieve a beautiful caramelization on the grill.

Allow the chicken skewers to sizzle and sear, locking in the marinade’s flavors while imparting a smoky char that adds a layer of richness. Baste the skewers with the remaining marinade to ensure that each slider remains moist and succulent.

Serve the Spicy Mango Habanero Chicken Skewers hot off the grill, accompanied by fresh cilantro and additional mango and habanero salsa. This dish pairs wonderfully with a side of rice, quinoa, or a simple salad.

Whether you’re hosting a summer barbecue, looking to impress your guests, or simply craving a unique and delectable meal, our Spicy Mango Habanero Chicken Skewers are guaranteed to be a showstopper. See the full recipe below!

Ingredients:

• 1 pound boneless, skinless chicken breasts cut into bite-sized cubes
• 1 cup of Ezra Cohen Montreal mango and habanero zalsa (or a substitute of your choosing)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Metal skewers or wooden skewers, soaked in water for about 30 minutes

Instructions:

1. In a large bowl, combine the mango and habanero salsa, olive oil, honey, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to create a marinade.
2. Fold the chicken into the marinade, coated each piece evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or preferably overnight, for more flavor infusion.
3. Turn on your grill to a nice medium-high heat, allowing it time to preheat.
4. While the grill heats up, thread the marinated chicken cubes onto the soaked wooden skewers.
5. Once the grill is ready, place the skewers on the grates. Grill the chicken for about 8-10 minutes, turning occasionally, or until the chicken is fully cooked and has a nice char.
6. While grilling, baste the skewers with any remaining marinade for extra flavor.
7. Serve the Spicy Mango Habanero Chicken Skewers hot off the grill. You can garnish with fresh cilantro and additional mango and habanero salsa on the side for dipping.
8. Enjoy this delicious and spicy dish with a side of rice, quinoa, or a refreshing salad.

Note: Adjust the spice level by adding more or less habanero salsa to your liking. If you prefer it more mild, you can also add in fresh, diced mango.

Find more recipes on https://ezracohenmontreal.ca/.

Welcome to a world of bold and tantalizing flavors with a pork shoulder Tomatillo recipe from Ezra Cohen Montreal. This delectable pork tomatillo stew is a dance of vibrant tastes and textures, fusing succulent pork shoulder cubes with the zesty kick of tomatillos and green chilies in our specially crafted “Tomatillo and Serrano Chili Zalsa.”

Ingredients:

• 2 pounds of pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups of Ezra Cohen Montreal Tomatillo + Serrano Chili Zalsa (or any alternative)
• 1 cup chicken broth
• 4 tomatillos, husked and diced
• 2 green bell peppers, diced
• 2 poblano peppers, diced
• 1 can (15 ounces) white or yellow corn, drained and rinsed (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Cooked rice or warm tortillas (for serving)

Instructions:

Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Season 2 pounds of pork shoulder, cut into 1-inch cubes, with salt, black pepper, 1 teaspoon of cumin powder, and 1 teaspoon of dried oregano.

Brown the seasoned pork in batches until golden on all sides. Once browned, remove the pork shoulder and set it aside.

Add a finely chopped large onion and sauté in the same pot until softened. Add 4 cloves of minced garlic and continue cooking for an additional minute.

Return the seared pork to the pot. Pour 2 cups of Ezra Cohen Montreal Tomatillo and Serrano Chili “Zalsa” and 1 cup of chicken broth.

Add diced tomatillos, 2 green bell peppers, 2 poblano peppers, and, if desired, 1 can (15 ounces) of drained and rinsed corn.

Bring the mixture to a simmer, then reduce the heat from medium-high to low. Then cover and let it simmer for 1.5 to 2 hours or until the pork is tender.

Taste and adjust with salt and pepper as needed. Adjust the spice to your liking as well.

Ladle the Pork Chili Verde over cooked rice or inside warm tortillas. Garnish with chopped fresh cilantro.

Serve your pork dish with lime wedges on the side or squeezed over the top. Enjoy!

More Recipes from Ezra Cohen Montreal

Feel free to customize your green chile tomatillo pork according to your preferences, and remember to adjust the spice level based on your taste preferences.

Did you like our Tomatillo green chile recipe? Find more recipes using Ezra Cohen Montreal salsas here!

Introducing a delightful fusion of flavors, these Cranberry Chipotle Turkey Meatballs with Ezra Cohen Montreal’s Cranberry + Chipotle Zalsa is a culinary adventure that marries the sweet and tangy notes of cranberries with chipotle’s smoky, spicy kick. The combination creates a harmonious blend that tantalizes the taste buds, making it a perfect addition to your repertoire of appetizers or main courses. These turkey meatballs are easy to prepare and boast a dynamic profile that will leave a lasting impression on your loved ones or guests.

Ground turkey forms the foundation of these meatballs. The addition of breadcrumbs, milk, finely chopped onion, and fresh cilantro creates a medley of textures and aromas. The binding agent, a single egg, brings everything together while contributing to the moist and tender nature of the meatballs. Seasoned with salt and pepper, the turkey mixture has set the stage for the star of the show – a generous cup of Ezra Cohen Montreal’s cranberry chipotle zalsa.

The cranberry chipotle salsa introduces a bold and distinctive flavor profile. The sweetness of cranberries complements the smoky heat of chipotle peppers. As the meatballs bake to perfection in the oven, they absorb the rich flavors of the salsa, resulting in a dish that transcends the ordinary. Whether served as an appetizer for gatherings or as a flavorful main course over rice, these Cranberry Chipotle Turkey Meatballs will surely captivate the palates of those seeking a unique and memorable dining experience.

Ezra Cohen Montreal’s Cranberry + Chipotle Zalsa with Turkey Meatballs

Ingredients:

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 egg
• Salt and pepper to taste
• 1 cup of Ezra Cohen Montreal’s Cranberry + Chipotle Zalsa

Instructions:

Preheat your oven to 375°F (190°C).

1. In a large mixing bowl, combine ground turkey, breadcrumbs, milk, chopped onion, cilantro, egg, salt, and pepper. Mix thrououghly until all ingredients are evenly distributed.
2. Shape the meat mixture into meatballs (about 1 tbsp) and place each of them on a baking sheet. You can spray the pan with oil or butter or line it with parchment paper.
3. Bake the meatballs in the oven for about 22-25 minutes, or until they are cooked through and golden brown.
4. Once they are cooked, transfer them to a serving bowl and pour the cranberry chipotle zalsa over them.
5. Gently toss the meatballs in Ezra Cohen Montreal’s Cranberry Chipotle Zalsa. Ensure they are well coated.
6. Serve the Cranberry Chipotle Turkey Meatballs as an appetizer, or for a main dish, with a side or rice and slices of avocado.

Did you make this recipe? Leave your review in the comments! Then, check out our other recipes on ezracohenmontreal.ca.

If you’re looking to enjoy a warm, comforting breakfast that’s both gluten-free and paleo-friendly, these pumpkin paleo pancakes from Ezra Cohen Montreal will satisfy all your needs! This recipe promises pancakes that are fluffy, full of fall flavors, and enhanced with the creamy richness of almond butter. Perfect for a cozy morning breakfast or an impressive brunch, every bite of these paleo gluten-free pumpkin pancakes will take you on a delightful culinary journey.

The ingredient list for Paleo Pumpkin Pancakes comprises several key components. First, the pumpkin puree provides a silky blend of cooked pumpkin, with its delightful natural sweetness and subtle earthy undertone, and the almond butter adds a creamy layer of nutty depth to the pancakes. For the base, you can use any grain-free flour, although we prefer our pumpkin pancakes with almond flour, while the eggs and baking powder help contribute to the airy fluffiness of the dish. Finally, a splash of almond milk adds moisture to the dish, and the cinnamon and nutmeg bring an infusion of autumn tastes.

Ingredient List for Paleo Gluten Free Pumpkin Pancakes:

• 1/2 cup pumpkin puree
• 2 tablespoons Ezra Cohen Montreal’s Almond Butter, plus more for drizzling
• 1/4 cup coconut flour
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup almond milk

Instructions:

1. In a large mixing bowl, combine pumpkin puree and almond butter. Mix until well combined.
2. Add in the almond flour, eggs, baking powder, cinnamon, and nutmeg. Mix until a smooth batter forms.
3. Slowly stir in the almond milk until you achieve a pancake batter consistency.
4. Preheat a non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes.
6. Serve warm and drizzle with extra almond butter.
7. We hope you enjoy this delicious Gluten-Free Pumpkin Paleo Pancakes recipe! Browse through Ezra Cohen Montreal’s various nut butters to discover more options for your breakfast feasts, or contact us today for any questions or comments!

About Ezra Cohen

Ezra Cohen, McGill University graduate and the driving force behind Ezra Cohen Montreal had always envisioned a future in the realm of nutritious snack foods. Even before Ezra Cohen Montreal’s popular spreads made their way to the market, Ezra fully immersed himself in the snack industry during his time at Basse Nuts. During this period, he acquired valuable insights into creating products that resonate with today’s health-conscious consumers. He also embraced a profound lesson – that the most exceptional food is crafted with genuine affection.