Slap Ya Mama Seafood Boil Recipe

Ingredients:

  • 1/2 (16 ounce) bag “Slap Ya Mama” Seafood Boil (Click To BUY)
  • 3 pounds kielbasa sausage, cut into 1 inch pieces
  • 5 pounds new red potatoes
  • 4 lemons, halved
  • 1 tablespoon diced green chile pepper, or to taste
  • 12 ears fresh corn
  • 10 pounds medium shrimp – peeled and deveined
  • 12 blue crabs, cleaned

Directions:

  1. Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add “Slap Ya Mama” Seafood Boil (Click To BUY), sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
  2. Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
  3. Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

Check out all of our great sauces and spices at http://peppers.com/

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T-Rev’s Chesapeake Shrimp Pizza Recipe

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (10 ounce) container refrigerated pizza dough
  • 2 tablespoons olive oil
  • 1 teaspoon T-Rev’s Original Chesapeake Bay Mix(Click To BUY)
  • 2 tablespoons olive oil
  • 1 small red bell pepper, sliced
  • 1/2 small red onion, sliced
  • 2 teaspoons T-Rev’s Original Chesapeake Bay Mix(Click To BUY)
  • 2 (6.5 ounce) cans small shrimp, drained

Directions:

  1. Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside.
  2. Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon T-Rev’s Original Chesapeake Bay Mix(Click To BUY). Bake in the preheated oven until golden brown, 10 to 12 minutes.
  3. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of T-Rev’s Original Chesapeake Bay Mix(Click To BUY), and stir in the canned shrimp; cook until the shrimp are heated through.
  4. When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.

Check out all of our great sauces and spices at http://peppers.com/

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Hawgwash Barbecue Bacon Cheeseburger Meatloaf Recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
  2. Mix ground beef, 1/2 cup Fat Bastard Hawgwash Sweet ‘N Sassy Hickory Smoke Barbecue (Click To BUY), milk, egg, bacon bits, Worcestershire sauce, salt, and black pepper in a bowl; stir in bread crumbs to desired consistency. Place half the ground beef mixture into the prepared loaf pan and press an indentation into the meat mixture, leaving a 1-inch rim of meat all around the indentation. Fill the indentation with processed cheese and top with remaining meat mixture. Press lightly to seal. Brush 2 tablespoons Fat Bastard Hawgwash Sweet ‘N Sassy Hickory Smoke Barbecue (Click To BUY) over the meatloaf.
  3. Bake in the preheated oven until juices run clear and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 60 to 80 minutes.

Check out all of our great sauces and spices at http://peppers.com/

Posted in Bacon Recipes, Beef Recipe, Burger Recipes, Entree Recipes, Pork Recipes | Leave a comment

Marconi New Orleans Mufaletta Pinwheels Recipe

Ingredients:

  • 1 (16 ounce) Jar Marconi Authentic New Orleans Muffaletta Mix(Click To BUY)
  • 2 (8 ounce) packages cream cheese, softened
  • 1 pinch dried oregano
  • 1/4 pound thinly sliced mozzarella cheese
  • 1 pinch garlic powder
  • 5 (10 inch) flour tortillas
  • 1/4 pound thinly sliced ham
  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced salami

Directions:

  1. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas.
  2. Sprinkle Marconi Authentic New Orleans Muffaletta Mix(Click To BUY) over the top of each.
  3. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
  4. Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
  5. Remove the foil and slice on a 45 degree angle into 1-inch pieces.

Check out all of our great sauces and spices at http://peppers.com/

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Marconi Chicago-Style Hot Dog Recipe

Ingredients:

  • 1 all-beef hot dog
  • 1 poppy seed hot dog bun
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet green pickle relish
  • 1 tablespoon chopped onion
  • 1 dash celery salt
  • 4 tomato wedges
  • 1 dill pickle spear
  • Marconi Brand Sport Peppers(Click To BUY)

Directions:

  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, Marconi Brand Sport Peppers(Click To BUY), and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!


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Fat Cat Caribbean Curry Chicken Recipe

Ingredients:

  • 1/4 cup curry powder, divided
  • 2 tablespoons garlic powder
  • 1 tablespoon seasoned salt
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 sprig fresh thyme, leaves stripped
  • 1 pinch ground allspice, or more to taste
  • salt and ground black pepper to taste
  • 2 tablespoons Fat Cat Caribbean Curry(Click To BUY)
  • 2 1/4 pounds whole chicken, cut into pieces
  • 3 tablespoons vegetable oil
  • 3 cups water
  • 1 potato, diced
  • 1/2 cup chopped carrots
  • 2 scallions (green onions), chopped
  • 1 (1 inch) piece fresh ginger root, minced

Directions:

  1. Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  2. Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add potato, carrots, scallions, ginger, and Fat Cat Caribbean Curry(Click To BUY) to skillet.
  3. Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from skillet and continue simmering gravy if needed to thicken.

Check out all of our great sauces and spices at http://peppers.com/

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Lynchburg Braised Balsamic Chicken Recipe

Ingredients:

  • 6 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
  • 1 teaspoon garlic salt
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 cup Lynchburg Tennessee Whiskey Balsamic BBQ Sweet Glaze(Click To BUY)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary

Directions:

  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  3. Pour diced tomatoes and Lynchburg Tennessee Whiskey Balsamic BBQ Sweet Glaze(Click To BUY) over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Check out all of our great sauces and spices at http://peppers.com/

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Voodoo Porcus BLT Dip Recipe

Ingredients:

Directions:

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
  2. In a medium bowl, combine mayonnaise, Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce (Click To BUY) and sour cream.
  3. Crumble bacon into the Porcus mixture.
  4. Mix in tomatoes just before serving.

Check out all of our great sauces and spices at http://peppers.com/

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Caribbean Sensation Grilled Gulf Shark Recipe

Ingredients:

Directions:

  1. Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight.
  2. Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice & Caribbean Sensation Lemon Pepper with Garlic & Herbs (Click To BUY).
  3. Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.

Check out all of our great sauces and spices at http://peppers.com/

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Chipotle Bomb Mexican Sushi Recipe

Ingredients:

  • ounces low-fat cream cheese, softened
  • 2 tablespoons Chipotle Bomb Chipotle Pepper Sauce (Click To BUY)
  • 1 large plain flour tortilla
  • 1 large tomato-flavored tortilla
  • 1 large spinach-flavored tortilla
  • 3/4 cup low-fat refried black beans
  • 6 tablespoons pico de gallo salsa
  • 1 1/2 Avocados from Mexico, peeled, pitted and diced
  • 3/4 cup chopped cilantro leaves

Directions

  1. Mix together cream cheese and Chipotle Bomb Chipotle Pepper Sauce (Click To BUY). Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. Chipotle Bomb/cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
  2. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

Check out all of our great sauces and spices at http://peppers.com/

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