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Hot
Sauce Recipes
Here are some mouth watering ideas!
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Frozen Bananarita
We made these for a drink making contest at
Hog's Breath Saloon for Cinco de Mayo. The crowd went bananas!
- 2 oz. Banana Liqueur
- 2 oz. Sauza
Conmemorativo Tequila
- 2 oz. Pineapple Juice
- 1 Tbsp. Sugar
- 1 oz. Goin’
Bananas Hot Sauce
- 4 oz. Half & Half
- 2 cups Crushed Ice
Mix in blender till smooth. Makes 2
12-ounce drinks.
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Ring of Fire Shrimp
Need and impressive appetizer but short on
time? This is a great solution
- 6 Tbsp. Unsalted Butter
(Sweet Butter)
- 2 tsp. Minced Garlic
- 8 oz. 31-40 Peeled &
Deveined Shrimp (you can use precooked shrimp)*
- 4 Tbsp. Ring
of Fire Hot Sauce X-tra Hot Sauce
- Dash of Worcestershire
Sauce
- Sprigs of Parsley for
garnish
Melt butter in saute pan. Add garlic.
Saute for about a minute. Then add shrimp and cook until
shrimp are just pink and opaque. Do not overcook the shrimp
or they will be tough and rubbery. Once shrimp are cooked,
add Ring of Fire Hot Sauce and Worcestershire sauce. Stir
until sauce is smooth and creamy. Serve imimagestely.
Accompany your appetizer with garlic bread or fresh baked
baguette cut in 1/2" rounds. Garnish with a sprig of
parsley. Serves 2
Note: You can also serve this over
Linguini for an entree. Serves 2
*Cook precooked shrimp until just warmed
through.
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What to do with Peninsula Gold
Peninsula Gold Sour Cream Dip
Serve with veggies, veggie chips, dolop on
stews or soups, anything where a little curry flavor will
work.
Hot to Trot Taco Sauce
Serve with tostitos chips, OR serve on
top of tacos, OR wrapped in soft tacos.
Peninsula Gold Bleu Cheese Dip
Makes a great salad dressing or a dip for
veggies or chips
Peninsula Gold Low Fat Yogurt Dip
Now, this makes a wonderful, fresh tasting
salad dressing or vegetable dip!
Peninsula Gold Cream Cheese Dip
For you who love Cream Cheese! Serve on
celery or with your favorite crackers.
To Die For Dip
Mix all ingredients and serve with
crackers, chips, chicken strips, or fried veggies.
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Peninsula Gold Spiced Chicken Gyros
- 1 tsp. Lemon Juice
- 1 tsp. Balsamic Vinegar
- 1/2 cup Plain Yogurt
- 1 tsp. chopped fresh Ginger
- 1/2 tsp. crushed Garlic
- 1/2 tsp. chopped Cilantro
- 1/4 tsp. Cayenne Pepper
- 2 Tbsp. Peninsula
Gold Pepper Sauce
- 3 boneless, skinless
Chicken Breast Halves
- 2 whole Pita Rounds
- 3 leaves red or green Leaf
Lettuce
- 1/2 cup peeled, thinly
sliced cucumber
- Mint Mayonnaise (recipe
below)
Combine lemon juice, vinegar, yogurt,
ginger, garlic, cilantro, cayenne, and Peninsula Gold in a
bowl and mix well. Pour over chicken in a shallow dish. Cover
and refrigerate for up to 8 hours. Grill chicken over
medium-high heat or saute on the stove until cooked through.
Heat the pita rounds to make a sandwich using the chicken,
lettuce, cucumber and mint mayonnaise.
Mint Mayonnaise
- 1/2 cup loosely packed
fresh Mint leaves
- 1/2 cup loosely packed
fresh Cilantro
- 1/4 cup Alfalfa Sprouts
- 1/2 Jalapeno Pepper, minced
- 1-1/2 Tbsp. chopped Onion
- 1 tsp. Cider Vinegar
- 1/4 cup Mayonnaise
Combine the mint leaves, sprouts, jalapeno,
and onion in a food processor; process until finely chopped.
Add the vinegar and mayonnaise until blended.
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Caribbean Pepper Salad
A mosaic of pepper slivers and other
colorful tidbits makes a crunch, contemporary salad that has
an intriguing bit to it... Not for the faint hearted or small
children!
- 5 Bell Peppers (if
possible buy 1 red, 1 orange, 1 green, 1 purple, 1
yellow, or do your best)
- 1 medium to large Red
Onion, cut into thin strips
- 2 Hungarian Wax Peppers
- 2 Fingerhot Peppers,
minced
OR substitute the above 4 specialty peppers with
2 Jalapeño Peppers, minced
- 4 small firm Plum
Tomatoes, sliced 1/8 to 3/16" rounds
- 2 Tbsp. Tarragon Vinegar
or Balsamic Vinegar
- 1 Tbsp. Dijon Mustard
- 2 tsp. Sugar or Honey
- 1 tsp. Salt
- 1/2 tsp. Iguana
Red Pepper Sauce
- 1 Tbsp. Pirates
Blend Caribbean Condiment
- Fresh chopped Cilantro
and/or parsley to taste
- Ground Black Pepper to
taste
- 4 Tbsp. Olive Oil
- 2 Tbsp. Sesame oil
- 2 tsp. grated Lime Zest
(the peel & pulp if you like)
- Cut bell peppers into julienne
strips.
- Seed all hot peppers before
dicing & mincing and be careful not to touch your
eyes or other mucous membranes when handling any hot
peppers!
- In a large-size bowl, toss all
peppers, onion, tomato and chopped herbs.
- To make dressing, use shaker
jar or whip in medium bowl... vinegar, mustard, sugar or
honey, salt, Iguana Red Pepper Sauce, Pirates Blend
Caribbean Condiment, oils and black pepper. Shake or
whip into a frenzy.
- Toss vegetables with dressing.
Add lime zest. Toss again for good fortune.
- Cover and chill before serving
with family & friends. Serves 8 to 12 pepper
aficionados.
Recipe Compliments of Half Moon Bay
Trading Company
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Tamarindo Fritter Sauce
This dipping sauce is divine with any sort
of fried "fritter-type things" including conch,
calamari, gator, chicken, shrimp, armadillo, ’possum, etc.
It is embarassingly simple to make, but you'll have people
spooning it up straight whenever you serve it!
Combine cream cheese & sour cream and
whisk until smooth. Stir in enough Tamarindo Bay and the
Iguana XXX (if you like it hot!) to obtain a creamy &
richly flavored dip. Place in small bowls for dipping and
refrigerate, covered, until serving time.
Recipe Compliments of Half Moon Bay
Trading Company
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More Recipes are added often. Please check
back!
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