Lynchburg Tennessee Whiskey Balsamic- Glazed Salmon Fillets

Ingredients

  • 6 (5 ounce) salmon fillets
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, Lynchburg Tennessee Whiskey Balsamic BBQ Sweet Glaze(Click To BUY), mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with excess Lynchburg Tennessee Whiskey Balsamic BBQ Sweet Glaze(Click To BUY), and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

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Toad Sweat Lemon Vanilla Monkey Bread

Ingredients

  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar and Toad Sweat Lemon Vanilla Dessert Hot Sauce(Click To BUY) over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

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Blairs Q Heat Jalapeno Tequila Shrimp

Ingredients

  • 1/4 cup butter
  • 3 cloves garlic, chopped
  • 1 1/2 pounds medium shrimp – peeled and deveined
  • 1 tablespoon tequila
  • 3 tablespoons fresh lime juice

Directions

  1. Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice as well as the Blair’s Q Heat Jalapeño Tequila Exotic Hot Sauce(Click To BUY) and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Add more Blair’s Q Heat Jalapeño Tequila Exotic Hot Sauce(Click To BUY) as desired. Serve with lime wedges.

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Fat Cat “Cat in Heat” Chicken Dip Recipe

Ingredients:

  • 1 8 oz. package of cream cheese, softened
  • 1 (5 ounce) bottle Fat Cat Cat in Heat Hot Sauce (Click To BUY)
  • 1 10-12 oz. can of chicken, drained
  • 1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)

Directions:

  1. Pre-heat your oven to 350F.
  2. In a bowl, add the cream cheese, half the bottle of Fat Cat Cat in Heat Hot Sauce(Click To BUY) and the chicken, and stir together well with a fork, making sure all the ingredients are well-blended.
  3. Taste the mixture and see if it’s spicy enough for you. If not, stir in another 2 tablespoons “Cat in Heat” and taste again. Repeat until desired spiciness level has been achieved. (Please note: The major heat quotient of the Fat Cat Cat in Heat Hot Sauce (Click To BUY) comes in the after burn — so give the heat quotient in your taste test a few seconds to materialize before you add more sauce.)
  4. Transfer that mixture to a small casserole dish that’s sprayed lightly with cooking spray and even out the mixture so it’s the same thickness throughout.
  5. Top with the shredded cheese, spreading that out evenly as well.
  6. Bake in the oven for 25-30 minutes, or until the cheese has melted and started to brown.
  7. Remove from oven and let cool for 5 minutes. Serves with tortilla chips or pita chips.
  8. Enjoy!

Check out all of our great sauces and spices at  www.Peppers.com

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Lucky Dog Barbecued Teriyaki Tri Tip Recipe

Ingredients:

  • 3 to 4 pound tri tip
  • 1/2 cup Tamari (or regular soy sauce if you are not gluten intolerant)
  • 1 tbsp lime juice (about 1/2 a lime)
  • 5 large garlic cloves, smashed with the side of your knife
  • 2 tbsp maple syrup, grade b
  • 1 tbsp Worcestershire sauce
  • 2 tbspLucky Dog Extra Hot Fire Roasted Pepper Sauce (Click To BUY)

Directions:

  1. Combine Tamari, lime juice, garlic, maple syrup, Worcestershire and Lucky Dog Extra Hot Fire Roasted Pepper Sauce (Click To BUY) in a small bowl.
  2. Place tri tip in a gallon size ziploc bag and then pour in the marinade.
  3. Fold the bag in half keeping all the marinade snug in bottom with the meat.
  4. Then place on a baking sheet or dish (just in case you have any drips) and place in the refrigerator for 24 to 48 hours.
  5. Turn bag over 2 to 3 times over the 48 hours to make sure the entire tri tip soaks in the marinade.
  6. Cook on the grill or in the oven till desired doneness and serve!!!

Check out all of our great sauces and spices at  www.Peppers.com

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Lord Darnley’s Spicy Red Snapper Bloody Mary

Ingredients:

Garnish:

  • Small Dill Pickle
  • Lemon Wedge
  • Green Olives

Directions:

  1. Combine Lord Darnley’s Bloody Mary Mix (Click To BUY) and Gin over ice and Stir.
  2. Garnish and serve!

Check out all of our great sauces and spices at  www.Peppers.com

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Bone Suckin’ Skewered Shrimp & Scallops Recipe

Ingredients:
Directions:
  1. Before cooking food, prepare grill to a medium high setting.
  2. Double skewer the shrimp and scallops, 3 to 4 scallops per skewer and 6 shrimp per skewer. This way the shrimp and scallops are stabilized and do not flip. Brush shrimp and scallops liberally with Bone Suckin’ Sauce – Original Thinner Style.
  3. Place Shrimp on grill. Grill shrimp for 2 minutes per side. Grill scallops for 3 to 4 minutes per side, depending on how large they are. Serve over salad, pasta or rice. Recipe serves 4.

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Bob’s Best Grilled Corn On The Cob Recipe

Ingredients:

Directions:

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Peel back corn husks and remove silk. Place 1 tablespoon butter & Bob’s Best Quality BBQ Black & Tan Smoked Sea Salt & Pepper on each piece of corn. Close husks.
  3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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Lucky Dog Fire Roasted Tomato and Spinach Pasta

Ingredients

  • 6 ounces linguine pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) canned diced tomatoes, with juice
  • 2 tablespoons Lucky Dog Mild Fire-Roasted Pepper Sauce(Click To BUY)
  • 1 (9 ounce) box frozen creamed spinach, thawed
  • salt and pepper to taste

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic,Lucky Dog Mild Fire-Roasted Pepper Sauce(Click To BUY), and cook until softened, about 3 minutes. Stir in the tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

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Defcon 2 Hot Honey Wings Recipe

Ingredients:

Directions:

  1. Preheat an outdoor grill for medium heat and lightly oil grate.
  2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
  3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
  4. Pour remaining 1/2 cup of honey into a large bowl and mix in DEFCON Sauces – Defense Condition 2 Medium Heat (Click To BUY) thoroughly.
  5. Remove the wings from the grill and immediately toss them in the hot honey wing sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.

Check out all of our great sauces and spices at  www.Peppers.com

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