1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Dave’s Seafood Marinara Pasta Recipe

Store Peppers - Sunday, February 25, 2018

INGREDIENTS:

  • 1 lb prawns, cleaned, cut up if large
  • 8 ounces scallops, cut in half (depending on the size)
  • 8 oysters
  • 1 cup lump crab meat
  • 1⁄2cup dry white wine
  • 1⁄2cup water
  • 2tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 (25.5 ounce) jar Dave's Organic Hearty Marinara
  • salt and pepper
  • pasta
DIRECTIONS:
  1. Cook and prepare enough pasta,for 4 people, your choice of pasta.
  2. Put wine and water in a skillet, heat to simmer point & add scallops and cook 1 minute, remove and drain.
  3. Heat oil in the skillet, and add garlic and Dave's Organic Hearty Marinara, stir until combined, cook 2 minutes.
  4. Add all the seafood to the pan and cook 1-2 minutes.
  5. Serve marinara over pasta and season with salt and pepper.

Tatanka Mild Pasta Fagioli

Store Peppers - Saturday, February 24, 2018

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces sweet bulk Italian sausage
  • 1 stalk celery, diced
  • 1/2 yellow onion, chopped
  • 3/4 cup dry elbow macaroni
  • 1 Jar of Tatanka Mild Sauce
  • 2 cups chicken broth, or more as needed, divided
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/4 teaspoon dried oregano
  • 3 cups chopped Swiss chard
  • 1 (15 ounce) can cannellini (white kidney) beans, drained
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Directions

  1. Heat oil in a skillet over medium-high sausage. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
  2. Stir in Tatanka Mild Sauce until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
  3. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
  4. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Fantastic Hot n Spicy Wings

Store Peppers - Friday, February 23, 2018

INGREDIENTS:
  • 3 lbs chicken wings, cut in two and tip removed
  • HOT SAUCE:
  • 1⁄2 cup ketchup
  • 1⁄4 cup water
  • 1⁄4 cup honey
  • 1⁄4 cup white vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce
  • 2 -3 minced fresh garlic clove
  • 3 tablespoons minced dried onion
DIRECTIONS
  1. Set oven to broil.
  2. Prepare the wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or prepare a broiler pan.
  3. Arrange the wings evenly in a single layer.
  4. Place under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
  5. In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
  6. Up to this point, all above can all be prepared a day in advance and refrigerated.
  7. Set oven to 375 degrees F.
  8. Using long tongs, dip each wing in the hot sauce, and place evenly on a greased baking sheet.
  9. Bake for 35-40 minutes (basting with remaining sauce during cooking).
  10. To crisp up the wings, place under broiler for a couple of minutes.

Sierra Nevada Marinated Grilled Hanger Steak Recipe

Christina Toomey - Thursday, February 22, 2018

Ingredients:

  • 4 tablespoons Sierra Nevada Stout & Stoneground Mustard
  • 3 cloves garlic, smashed and finely chopped
  • Pinch crushed red pepper
  • 2 sprigs rosemary, picked and finely chopped
  • Juice and zest of 1 lemon
  • 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
  • Kosher salt
  • Extra-virgin olive oil
Directions:
  1. In a small bowl, combine the Sierra Nevada Stout & Stoneground Mustard, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
  2. Preheat the grill. Season the steaks with salt.
  3. When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
 
 


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