Eddie Ojeda’s Twisted Cherry Chicken Recipe

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 (4 pound) whole chicken, cut into 8 pieces
  • salt and pepper to taste
  • 1/2 cup all-purpose flour for dusting
  • 1 (15 ounce) can pitted dark cherries packed in water
  • 2 tablespoons Eddie Ojeda’s Cherry Habañero Hand – Crafted Hot Sauce (Click To BUY)
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 orange – with peel, quartered and thinly sliced
  • 1/2 cup slivered almonds, toasted

Directions:

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  2. Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in the Eddie Ojeda’s Cherry Habañero Hand – Crafted Hot Sauce (Click To BUY) & sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  3. Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

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Heartbreaking Dawns Mango Fish Tacos Recipe

Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 2 tablespoons Heartbreaking Dawns Mango Habañero Hot Sauce (Click To BUY)
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Directions:

  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season withHeartbreaking Dawns Mango Habañero Hot Sauce (Click To BUY), capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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Wet Fart Steak Parmesan Recipe

Ingredients:

  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste
  • 2 tablespoons Wet Fart Hot Sauce XX Hot With Pooh (Click To BUY)
  • 2 pounds cube steak
  • 1/4 cup vegetable oil for frying
  • 1 (32 ounce) jar spaghetti sauce

Directions:

  1. In a medium bowl, combine the bread crumbs, Parmesan cheese, salt, and pepper. Dredge the meat in the crumbs.
  2. Heat oil in a large skillet over medium-high heat. Place the breaded meat in the oil, and saute for 5 to 10 minutes, or until well browned on both sides.
  3. Drain excess oil, and pour in the spaghetti sauce and Wet Fart Hot Sauce XX Hot With Pooh (Click To BUY). Reduce heat to low, and simmer for 30 minutes.

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Holy Sh*t! Wings Recipe

Ingredients:

  • 1 quart vegetable oil for deep frying
  • 24 chicken wings, tips removed and wings cut in half at joint
  • 4 tablespoons butter
  • 1 tablespoon distilled white vinegar
  • 5 tablespoons Holy Sh*t! Habañero Hot Sauce (Click To BUY)
  • salt and pepper to taste

Directions:

  1. Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
  2. Melt the butter in a large skillet. Stir in the, vinegar and Holy Sh*t! Habañero Hot Sauce (Click To BUY). Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

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The Most Interesting Shrimp Tacos Recipe

Ingredients:

  • 1 (12 ounce) package bacon, cut into small pieces
  • 1/2 onion, diced
  • 2 pounds large cooked shrimp – peeled, deveined, and cut in half
  • 3 tablespoons The Most Interesting Sauce In The World (Click To BUY)
  • 12 corn tortillas
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • salt to taste (optional)

Directions:

  1. In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and The Most Interesting Sauce In The World (Click To BUY); cook 4 minutes or until heated through.
  2. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

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Bee Sting Honey and Habanero Chicken Kabobs

Ingredients

  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers

Directions

  1. In a large bowl, whisk together oil, honey, soy sauce, Bee Sting Honey and Habanero Pepper Sauce Sweet and Hot(Click To BUY), and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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Bacon Salt Bacon & Cheddar Stuffed Mushrooms Recipe

Ingredients:

  • 3 slices bacon
  • 8 crimini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • 3/4 cup shredded Cheddar cheese
  • 1 tablespoon Bacon Salt – Hickory(Click To BUY)

Directions:

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps. Chop the stems.
  4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon, half the Bacon Salt – Hickory(Click To BUY) and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese andBacon Salt – Hickory(Click To BUY).

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Heartbreaking Dawns Jalapeno Pineapple Grilled Tuna Steak Recipe

Ingredients:

Directions:

  1. Whisk olive oil, lime juice, Heartbreaking Dawns Jalapeño Pineapple Hot Sauce(Click To BUY), garlic, salt, and pepper together in a flat baking dish. Place the tuna steaks in the dish, turning to coat entirely in marinade; cover the dish with plastic wrap and refrigerate for 20 minutes.
  2. Preheat an outdoor grill for high heat and lightly oil the grate.
  3. Cook steaks on the preheated grill until beginning to firm and hot in the center, 5 to 7 minutes per side.

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Georgia Peach Chicken Kabobs Recipe

Ingredients:

  • 1/4 cup vegetable oil
  • 1/3 cup Georgia Peach & Vidalia Onion Hot Sauce (Click To BUY)
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers

Directions

  1. In a large bowl, whisk together oil, Georgia Peach & Vidalia Onion Hot Sauce (Click To BUY), soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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Toad Sweat Lemon Kamikaze Recipe

Ingredients:

  • 1 (1.5 fluid ounce) jiggervanilla vodka
  • 1 (1.5 fluid ounce) jigger triple sec
  • 1 (1.5 fluid ounce) jiggerlimoncello liqueur
  • 1 fluid ounce lemon juice
  • 1/2 fluid ounce lime juice
  • 2 tablespoons Toad Sweat Lemon Vanilla Dessert Hot Sauce (Click To BUY)
  • 1 lemon twist

Directions:

  1. Pour the vodka, triple sec, limoncello, lemon juice, and lime juice into a cocktail shaker over ice.
  2. Cover, and shake until the outside of the shaker has frosted.
  3. Chill martini glass and then roll rim of glass in Toad Sweat Lemon Vanilla Dessert Hot Sauce (Click To BUY).
  4. Strain into the chilled martini glass, and garnish with a twist of lemon to serve.

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