1200 Zesty Recipes

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

Terrapin Ridge Grilled Shrimp BLT Tacos Recipe

Christina Toomey - Tuesday, July 31, 2018

Ingredients:

Directions:
  1. Marinate shrimp overnight in half a bottle of Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce then preheat grill.
  2. Render bacon in pan until slightly crisp then crumble and set to the side
  3. Grill marinated shrimp until just cooked through then set aside.
  4. Slightly warm the tortillas on the grill then place 1 tablespoon Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce on each.
  5. Add shrimp top with crumbled bacon tomatoes, lettuce, & avocado and serve.
 

Peach, Vidalia Onion & Parmesan Broiled Tilapia Recipe

Christina Toomey - Monday, July 30, 2018

Ingredients :

  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets
  • 2 tablespoons Georgia Peach and Vidalia Onion Hot Sauce
Directions:
  1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side Then add Georgia Peach and Vidalia Onion Hot Sauce On Top of Fillets. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
 

Mama Vincente Queso Blanco Chicken Pizza Recipe

Store Peppers - Sunday, July 29, 2018

Ingredients:

  • 1/4 cup Mama Vincente Queso Blanco
  • 1 (14-ounce) round prebaked Italian pizza crust
  • 1 cup shredded Mozzarella cheese
  • 1 cup skinned, boned, shredded deli rotisserie chicken
  • 2 tablespoons coarsely chopped fresh basil
Directions:
  1. Heat oven to 450°F. Place pizza crust onto large ungreased baking sheet.
  2. Spread Mama Vincente Queso Blanco evenly over crust; sprinkle with half of cheese. Evenly spread chicken and basil over crust. Top with remaining cheese.
  3. Bake 9-11 minutes or until cheese is melted and lightly browned.
 

Chef Fartenburn’s Buffalo Chicken Mac and Cheese

Christina Toomey - Saturday, July 28, 2018

Ingredients:

  • 1 (16 ounce) package elbow macaroni
  • 1 rotisserie-roasted chicken
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 pinch ground black pepper
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup Chef Fartenburn’s Gourmet Hot Sauce, or more to taste
  • 1/2 cup crumbled gorgonzola cheese
Directions:
  1. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  2. Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
  3. Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
  4. Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in Chef Fartenburn’s Gourmet Hot Sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
 


What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

"Probably the most unique store in this part of the country."

"First-prize winner at the Fiery Foods Show was Peppers’ Georgia Peach and Vidalia Onion."

"For lovers of hot sauce, this place is heaven."

"Chip has also created a museum of hot sauces … If you want to have a hot time in Dewey Beach, Delaware."

"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

"We’ve been talking about them all week long. Today’s the day we’re ready to cook with hot sauce. We’ve got Chip Hearn here…"

"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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