1200 Zesty Recipes

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

Valentine's Day Texas Rib Rangers Rosemary And Herb Roasted Lobster and Steak

Store Peppers - Wednesday, February 14, 2018

INGREDIENTS
  • 4 Tbsp unsalted butter, softened
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 Tbsp finely chopped fresh chives
  • 2 Tbsp Texas Rib Rangers Rosemary and Herb Seasoning
  • 1½ tsp finely chopped fresh oregano
  • 1 Tbsp lemon juice
  • ¾ tsp fine sea salt, divided
  • 2 (4- to 6-oz) shell-on lobster tails, thawed and cut down the middle with kitchen shears
  • 2 (12- to 14-oz) dry-aged rib-eye or New York strip steaks
  • ½ tsp ground black pepper
  • ½ Tbsp extra-virgin olive oil
  • 1 lemon, cut into wedges for serving
DIRECTIONS
  1. Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, Texas Rib Rangers Rosemary and Herb Seasoning , oregano, lemon juice and ¼ tsp of the salt. Spread 1 tsp herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
  2. Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 Tbsp of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
  3. Top each steak with 1 Tbsp of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.

High River Rouge Sausage Seafood Gumbo

Store Peppers - Tuesday, February 06, 2018

 

Ingredients

.1 ( 14 ounces ) Package of Hillshire Smoked Sausage
.1/4 cup cooking oil
  • 1/4 cup flour
  • 1 onion, chopped 1 green bell pepper, seeded, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 cup chopped celery 1 cup frozen sliced okra
  • 2 cloves garlic, chopped
  • 2 teaspoons Cajun seasoning
  • 2 cups chicken broth
  • 1/2 teaspoon High River Rogue Hot Sauce
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1/2 pound large raw shrimp, peeled, deveined
  • 3 cups hot cooked long-grain white rice

Directions

  1. Cut sausage into 1/2-inch slices; set aside.
  2. Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
  3. Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning and High River Rogue
  4. Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
  5. Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
  6. Ladle Gumbo into bowls with rice

 

ClamLube’s Zing Bling Ginger-Glazed Salmon Recipe

Christina Toomey - Friday, January 26, 2018

INGREDIENTS:

DIRECTIONS:
  1. Make glaze: In a small bowl, mix together honey, lemon juice, garlic, ginger & Clamlube Zing Bling Zesty Ginger Bite Hot Sauce.
  2. Rinse salmon and pat it dry. Drizzle with olive oil and season with salt and pepper. Sear salmon on each side for 4 minutes. Brush glaze on salmon and remove from grill.
  3. Serve salmon with additional sauce.
Check out all of our great sauces & spices at www.Peppers.com
Clamlube Zing Bling Zesty Ginger Bite Hot Sauce

Gator Hammock Swamp Mustard Shrimp & Grits Recipe

Store Peppers - Saturday, January 20, 2018

Ingredients:

  • 1 1/2 lbs Jumbo shrimp peeled and deviened
  • 5 thick bacon slices chopped
  • 2 tablespoons chopped parsley
  • 2 teaspoons minced garlic
  • 2 green onions thinly sliced
  • 1/2 cup tomatoes diced
  • 1/4 cup Gator Hammock Hot Swamp Mustard Hot Sauce
  • 1/4 cup broth/stock
  • 2 cups milk
  • 1/2 Cup Quaker Quick Grits
  • 1 cup sharp cheddar cheese, grated
  • Salt and pepper to taste
Directions:
  1. Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
  2. Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp. Season with salt and pepper, and sauté shrimp for about 3-4 minutes. Set aside
  3. Then add garlic, parsley, green onions and tomatoes. Add about broth and Gator Hammock Hot Swamp Mustard Hot Sauce. Continue cooking for another 3 minutes. Add shrimp towards the and then add the crisp bacon . Adjust seasonings with salt and pepper.
  4. Bring water to a boil; slowly stir in grits; return to a boil Reduce heat to medium-low and cook 4-5 minutes or until thickened, stirring occasionally.
  5. Add cheese and continue cooking 2-3 minutes, stirring occasionally until cheese is melted. Add salt and pepper to taste.
  6. Assemble the dish by placing the grits at the bottom of a shallow bowl, shrimp and it’s sauce. Enjoy piping hot!
 
 


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