Recipes with our Peppers

Pork Chop Marinade:

• Slap Ya mama Seasoning ( or any Cajun seasoning)
• Garlic Powder
• Pinch of salt
• Worcestershire Sauce 
• Olive oil

Coat every inch of pork chops with the Dry seasoning liberally Then add 3 Tbs of Worcestershire sauce and 1TBS of Olive oil.

Cranberry Pineapple Brazilian Starfish Glaze

• 1/2 cup Cranberry juice
• 4-5 TBS of Brazilian Starfish Starfish Jelly
• 1/4 cup diced Fresh ripe pineapple

Instructions:

Take marinated pork chops out of fridge and let rest at room temperature for 10-15 min before cooking.

Warm cast Iron with a couple of Tablespoons of olive oil, Sear each side of Pork Chop for 5 Min  then pull off and set aside

Pre Heat oven to 400 degrees convection 

Pour 1/2 cup of water in the cast-iron add in your diced potatoes and Brussel sprouts

Season and mix potatoes and Brussel sprouts with Salt, Pepper, and garlic Powder

Place Pork Chops on top of veg along with any juice that came from them resting 

At this time start making your glaze. Sauté pineapple to give some color and release natural juices 3-4 min, add in HCHP Brazilian Starfish jelly, once loosened add cranberry juice and bring to a simmer to slightly thickened. At that time remote from heat and wait.

Pull pork chops out when they have reached and internal temp of 165 degrees and let rest for 5 minutes at this time ladle your glaze on top

Once all your Veg is ready to your liking pull out of oven and serve.

Place vegetable medley on plate and top with pork chop and more glaze.

Enjoy!

Brisket:

• 1 packer style whole untrimmed brisket 
• A good amount of our Holy Mole Hot Sauce
• Yellow mustard 
• Your favorite Brisket rub

The Mop:

• 1/4 cup bourbon 
• 2 tbs of your favorite Brisket Rub
• 1/4 cup brown sugar
• 4 dashes Worcestershire sauce
• 1/4 cup beef tallow Melted
• 2 diced onions
• 1 oz Holy Mole Hot Sauce

Instructions:

First go start your smoker up and get it to 300 degrees. The goal is we start hot and bring the temp down to 250.

While your smoker is starting, it's time to trim up your brisket. The goal is to trim the fat cap so it is even. I personally will leave a little more fat on then most. Fat allows this brisket to keep moisture as we cook it for so long.

Now let's season this brisket. Take 2-3 OZ of your HCHP Holy Mole and coat all surfaces of your brisket followed by the yellow mustard. This is going to act as your binder to hold that seasoning on the meat. 

Take your favorite Brisket rub and liberally coat every crease of the meat. 

Now the long process starts 

Put your brisket on the smoker fat cap UP smoke 2-3 hours before starting to mop the brisket 

At five hours wrap with foil and place all the rest of your mop in the foil. 

Maintain heat at 250 but no lower then 200

At 12 hours go get that brisket unwrap and place back on smoker for 2 hours 

At this point you will be 14 hour in and should have a good bark and smoke. Pull the brisket and wrap in butcher paper and place back on the smoker for the next 3 hours 

The last hour you will need to rest your brisket

Pull your brisket that is wrapped in butcher paper wrap back up in foil. Place in a cooler and let it rest.

Slice and enjoy the juiciest brisket!

The Steaks:

• 4 thick cut ribeye, Bone In preferable ( You can also use New York Strip, T-Bone, Porterhouse, or Tomahawk. Cook time may vary.
• Salt 
• Pepper

Cowboy butter:

• 1 stick butter
• 6 cloves of garlic
• 1 shallot
• 1 sprig of Thyme
• 2 TSP New Mexico chili Powder

Hawaiian 5-0 marinade / sauce:

• 2 cups low sodium soy sauce
• 4 garlic cloves minced
• 1 cup brown sugar
• 12 oz pineapple juice
• 2/3 cup Apple cider Vinegar
• 4 teaspoons fresh ginger minced
• 1 cup Fresh diced pineapple
• 1 whole bundle of green onions sliced thin
• 1 tbs Cornstarch
• 1 oz Cryin Cowboy Hot Sauce

Instructions:

*To start these steaks will need to marinate for 8 Hrs minimum. 

Let's prep the sauce that will in the end turn into a finishing sauce. 

In a Large bowl combine and mix the low sodium soy sauce, garlic cloves, brown sugar, pineapple juice, Apple cider Vinegar, fresh ginger, Fresh diced pineapple, HCHP Cryin Cowboy Hot Sauce, and green onions. Once this is all mixed together, set aside 1/2 cup of this masterpiece ( this will become your finishing sauce).

Take all 4 steaks and place them in a vacuum seal bag or gallon ziplock, pour the marinade and make sure every crack and craves has been covered. Seal or close up the bag and refrigerate for the next 8 hours or overnight.

Let's make some compound butter!

Soften your butter to almost room temp to make it easier to handle. In a bowl add in your finely diced garlic, shallots, New Mexico Chili Powder, and thyme. Then add your butter and mix all together. Then take some plastic wrap and lay it out on the counter. Empty your butter onto the center of this wrap. Roll and shape into a log and then place this in the fridge so it can harden back up or place in the freezer for several hours and then put it in your fridge.

Now that the prep is done, time to wait. 

When the marinade time is up you need to start up your grill. Take steaks out of the fridge and bring to room temp. As they are coming to room temp prep your finishing sauce

Make a cornstarch slurry in a bowl, add equal parts cornstarch and water and mix very well. Then place reserved marinade in a small cast iron pan with cornstarch slurry and bring to a boil. Whisk continuously for two minutes or until thickened. Turn the heat off and set aside 

I personally like to add a dusting of salt and pepper to the steaks right before they hit the grill

After steaks are seasoned add them to your grill.

Grill steaks on each side 3-4 minutes or until your steaks have an internal temperature of 132 Degrees. Or longer to your liking. When you have about 1 minute left before they are done add a slice of the compound butter. Once they are off the grill allow steaks to rest for 5 minutes. 

Now it is time to plate!

Once placed on your plate paddle a heavy dollop of you finishing sauce and serve 

Enjoy!

Burger Patty:

• 2 pounds Ground Venison or Ground Beef 80/20 
• 1 cup Fresh grated Smoked Gouda
• Salt 
• Pepper
• Garlic Powder

Bacon Jam: 

• 6 slices thick cut bacon diced
• 1 medium onion diced
• 1 Jalapeño seeded and diced
• 4 cloves of garlic minced
• 2 tbs Mango Habanero Pepper Jelly
• 2 tbs Real Maple Syrup
• 2 tbs Apple cider Vinegar
• 2 tbs packed brown sugar
• 3 tbs Worcestershire Sauce
• 2 tbs Coffee
• 2 tbs good Bourbon
• Salt and pepper to taste

Burger toppings: 

• Pretzel Bun 
• Sliced red onion
• Arugula
• 4 slice of bacon

Instructions:

For the burger take your meat and divide into 8 equal balls that weigh 1/4 pound each. 

On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef.  Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties.  Repeat with remaining patties.

To one of the thin patties, top with 1/4 cup Smoked Gouda. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well.  Shape into a thick burger patty. Double check to make sure there are no holes or the cheese will escape when we cook this. Repeat with all your burgers. Once you have all your burgers shapes salt and pepper on all sides and set aside.

For the bacon jam:

In a medium pan add bacon and cook until crispy, remove the bacon and set aside. 

Add your onions and sauté until well caramelized but not burnt. At this point add in your garlic and Jalapeño and sauté until it becomes fragrant. 

Add back in your bacon, Mango Habanero Pepper Jelly, Real Maple Syrup, Apple cider Vinegar, brown sugar, Worcestershire Sauce, Coffee, and good Bourbon and season with salt and a good amount of pepper.

Reduce heat and simmer for 50-60 minutes stirring occasionally. Jam will be ready when the mixture thickens and resembles a chunky jam. Remember it will thicken as it cools.

At this time cook your remaining four slices of whole bacon until your liking and set aside for later.

Add your burgers to your grill or cast iron and cook 3-4 minutes per side Until you have reached an internal temperature of 135 degrees.

Toast all your buns!

Now it's time to assemble! 

Put the bottom bun down followed by a slice of red onion and arugula and 1 slice of bacon. Place the burger on top followed by a generous slathering of that bacon jam and top it off with the bun. Place a pickle through a skewer or toothpick to add as a garnish to the top of this monster. 

Enjoy!

Brazilian Starfish Vinaigrette

• 4 tbs of our Brazilian Starfish Jelly (or any of our jelly)
• 1/4 cup extra virgin Olive Oil 
• 1/4 cup Apple Cider Vinegar
• 1 tbs of stone ground Dijon
• A splash of good quality Balsamic Vinegar
• 1 tsp of Herbs de Provence
• 1 tsp of Garlic powder
• Salt and Pepper to taste

Goes Well with Any Salad or you can use it to marinate Chicken Thighs!

Chicken Prep:

On the stove in a large cast iron pan put 3 pounds of whole chicken wings 

Take Louisiana Cajun boil spice and give it a heavy dusting

Cover chicken with enough water to cover the chicken wings 

Bring to a boil

Simmer for 2-3 hours covered (or until chicken is tender enough to fall off the bone)

Prep Your sauce:

In a sauce pan melt 1 stick of unsalted butter 

Once this is melted remove from heat and add 1 whole bottle of Scorchin Sunrise 

Works with Holy Mole or Cry’n Cowboy too*

Whisk all together and set aside!

Now its time to fire up your pit! If you want your wings to get smoked first follow this step 

*get temp to around 150-200 degrees allow them to smoke for 1.5 hours then crank the heat up and toss them in your sauce and put them back on the grill for about 5-10 minutes 

If you just want to grill them set them on a mild not too hot and grill for 10-20 min to get some caramelization and grill marks on them!

Serve and Enjoy!

Home Made Ice Cream:                                     

• 4 eggs
• 1.5 cups sugar
• 1/2 can (about 7 oz) sweetened condensed milk
• 1.5 tablespoons good quality vanilla
• 4 cups milk (Your choice of whole or 2% milk, half n half, heavy cream- the higher the fat content of the milk, the creamier the ice cream will be.)

Buttered Pecans:

• 3/4 Cup Chopped Pecans
• 3 TBS butter
• 1 TBS Sugar

Praline cookies:

• 1/2 cup Softened butter
• 1 1/2 cup brown sugar packed
• 1 egg
• 1 TSP good quality Vanilla extract
• 1 1/2 cup All purpose flour
• 1/2 TSP of salt
• 1 cup chopped Pecans

Mango habanero Drizzle:

• 1 tbs of our Mango Habanero jelly warmed slightly per person

Ice Cream Instructions:

In a large mixing bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.

Add vanilla, milk and condensed milk. Blend until all ingredients are combined.

Add mixture to ice cream machine and follow manufacturer’s directions to process.

Buttered Pecans Instructions:

Melt butter in a large pan over med-high heat.

Add sugar and stir with a spatula until sugar is dissolved.

Add pecans, reduce heat to medium and gently stir/toss pecans until toasted.  (about 5 minutes.)  Watch pecans closely they go from being done to burned, very fast.

Transfer pecans to a plate and let cool.

a few minutes before the ice cream is complete, add pecans to the ice cream and let the machine mix the pecans into the ice cream.

Eat right away as soft serve or transfer to a freezer-safe container and freeze 2 to 4 hours or until desired consistency is reached.

Praline Cookies Instructions:

Preheat the oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper.

In a medium mixing bowl, cream butter, brown sugar, and egg together until light and fluffy. Mix in the teaspoon of vanilla extract.

Next, stir in the dry ingredients: flour, salt, and pecans. The mixture will first look like coarse crumbs but if you continue to mix, it will come together into a scoopable dough that is very firm. You could do this by hand or use a hand mixer.

Use a 2-tablespoon cookie scoop to scoop out balls of dough. OR shape into balls about the size of walnuts (1-inch balls or a little larger work great)

Place the balls on a parchment-lined cookie sheet.

Use the bottom of a glass or a cookie press to flatten to about ⅛ to ¼ inch thick. (I used the flat bottom of a small ramekin)

This step is optional but I love to add a few extra pieces of pecan to the tops of the cookies. It makes them look fancier and adds nice texture to the tops of the cookies.

Place in the hot oven and Bake for 10 to 12 minutes, or until brown.

Once they're out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Mango Habanero Drizzle:

Take 1 tablespoon per person and heat in the microwave for no longer than 30 seconds at a time. To loosen jelly to a syrup consistency 

Assembly:

In a mug put two scoops of ice cream 1 crumbled cookie on top half of the ice cream, and then drizzle the HCHP Mango Habanero over the whole thing! Something sweet, Salty, with a hinge of spice!

Salmon:

• 1 Alaskan salmon Filet
• Salt 
• Pepper
• Garlic powder 
• Onion powder

Aji Jobito Lemon Glaze:

• 2 TBS HCHP Aji Jobito
• 1/2 cup Fresh lemon juice
• Zest of one lemon 

Pineapple-Coconut Rice Pilaf:

• 14 OZ regular coconut milk
• 1 cup Chicken broth
• 8 oz of Fresh chopped pineapple
• 1 1/2 cups Jasmine Rice
• 1/2 cup chopped fresh cilantro
• 1/2 cup Red bell Pepper Chopped
• 1/4 TSP Crushed Red Pepper

Roasted Broccoli:

• 1 crown of broccoli
• 4 TBS of olive oil
• Salt 
• Pepper
• 3 Cloves of minced garlic

Fish Instructions:

For the fish you need to rinse it under water and then pat it dry. After this season the flesh side with salt, pepper, and garlic powder. And a light amount of olive oil ( this is to keep your fish from sticking on the grill.

Once your grill is nice and hot!

Oil the grill liberally with non-stick spray or oiled cloth and place salmon flesh side down/skin side up. Grill 3 to 5 minutes then rotate 45º and cook an additional 3 to 5 minutes or until salmon has grill marks. Flip salmon over and finish cooking skin side down until flaky and the internal temperature reads at least 145ºF. Allow salmon to rest 10 minutes before serving. At this time while it is resting, ladle the glaze over the fish. 

The Rice Pilaf Instructions:

Bring coconut milk, broth and pineapple to a boil in a 2 quart saucepan over medium-high heat.

Reduce heat to low and stir in rice.

Cover the pan with a tight fitting lid and simmer for 15 minutes or until the rice is tender.

Fluff with a fork and stir in cilantro and bell pepper. Season with red pepper flakes. Cover and keep warm until ready to serve.

The Aji Jobito Lemon Glaze Instructions:

In a saucepan over medium heat add Lemon juice and bring to a simmer. Then add in your HCHP Aji Jobito jelly. Cook for 2-3 minutes until you have a thick syrup consistency. Turn off the heat and add in your lemon zest. Put this aside and wait to glaze fish.

The Roasted Broccoli Instructions:

First take your broccoli and break it down into florets. In a large mixing bowl add the broccoli, garlic, salt and pepper to your liking, and olive oil. Toss or mix this together by hand. Preheat the oven to 450ºF. Cook for 10 to 12 minutes. Remove from the oven and turn the oven up to broil. Return to broiler 2 to 3 minutes, or until edges are light brown. Serve immediately

Assembly:

In the center of your plate place a mound of your pineapple coconut rice pilaf. Put your roasted broccoli around the edge of your plate. Then lastly place your glazed fish onto the top of the rice. 

Cod:

• 1 cod fish loin
• olive oil 
• Salt 
• Pepper
• Garlic powder 
• Salt free Cajun seasoning

Mango Habanero Glaze:

• 2 or 3 TBS of HCHP Mango Habanero Jelly
• 1/4 cup Lemon juice
• 1 TBS of butter 

Brussel sprouts: 

• 1 bag of Brussel sprout quartered
• 2 slices bacon diced
• 1/2 medium onion diced
• 1 garlic clove minced
• Salt 
• Pepper
• Garlic powder
• Olive oil
• Worcestershire sauce

Accordion Potatoes:

• 3-4 Russet potatoes
• 2 cloves of garlic minced
• 1 TBS Herbs de Provence
• 1 TBS of Duck fat melted
• 2 TBS of butter melted

The Fish Instructions:

First take your cod loin and rinse and pat dry. Season Liberally with salt, pepper, garlic powder, and cajun seasoning. Drizzle olive oil on all sides of the fish. Time to start cooking! Take your cast iron pan and preheat till it starts to smoke. Add in about a tablespoon or two of more olive oil. Place your fish in the pan and hard sear both sides of the fish. Then cook the fish till it has become flaky and has an internal temperature of 145 degrees F. Pull your fish off the cast iron to rest. We are going to make a pan sauce in the same cast iron pan!

The Mango Habanero Glaze Instructions:

In the Cast Iron you just used drop 1 TBS of butter and melt. Once melted add in 2-3 TBS of HCHP Mango Habanero jelly. Once this has melted stir in 1/4 cup of lemon juice to make it a glaze. Pour directly onto the fish. 

The Accordion Potatoes Instructions:

Preheat the oven to 425 degrees F and line a large baking tray with parchment paper. 

In a small bowl, combine the melted butter, Duck Fat, sea salt, pepper, herbs de Provence, and garlic. Set aside. Prep the potatoes by peeling them and then slicing off the tips so that you have a rectangle/ square. Place each potato slice in between 2 chopsticks or skewers. Slice the potato horizontally using the chopsticks so that you don’t cut all of the way through. You want to make the cuts very close together, about 10 slices every inch of potato. Flip the potato over and repeat this process BUT making your cuts diagonally from one corner to the other, making sure that you do NOT cut all of the way through. Repeat with all of the potatoes. Place the potatoes on the baking sheet and brush with the butter mixture. Bake for 20 minutes, flip the potatoes, and bake for an additional 10-20 minutes or until the potatoes are crispy around the edges and just starting to blacken.

Brussel Sprouts Instructions:

Preheat the oven to 425 degrees F and grease a non-stick cooking dish, cast iron, or glass baking dish.

In a small bowl combine Brussel sprouts, bacon, onion, and give a good mix with your hands. Season generously with salt, pepper, garlic powder, olive oil, and Worcestershire sauce. Toss all together and make sure everything is coated well. Pour the bowl in your baking dish and place in your preheated oven for 45 minutes to 60 minutes until golden, tender, and a bit charred.