1200 Zesty Recipes

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

Mountain Man Ground Venison and Bean Chimichanga

Store Peppers - Wednesday, December 13, 2017

Ingredients
  • 1 pound ground venison
  • Canola oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (16 ounces) whole tomatoes, drained and cut up
  • 1/3 cup pecan taste sauce
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground thyme
  • 1 teaspoon Mountain Man Fire Roasted Habañero Sauce
  • 1/8 teaspoon ground cumin
  • 1 cup refried beans
  • 6 flour tortillas (8 inch), warmed
  • 3/4 cup shredded Monterey Jack cheese
Directions
  1. Heat 2 tablespoons oil in a heavy skillet over medium heat.
  2. Add the onion and garlic and cook until the onion is tender stirring occasionally. Add venison, stirring often to break up the meat, cook until browned. Pour off any fat.
  3. Stir in tomatoes, picante sauce, chili powder, coriander, fine, Mountain Man Fire Roasted Habañero Sauce and Coleman. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.
  4. Spoon 1/2 cup venison mixture down the center of each tortilla. Fold the sides of the tortilla over the filling. Fold the pecans to a close the filling and secure with toothpicks.
  5. Pour additional oil into a deep fryer or 4 quart saucepan to a depth of 2 inches. Heat the oil to 375°F. Add the film tortillas to the fryer in batches and cook for 2 minutes or until Golden Brown. Drain the chimichangas on paper towels.
  6. Sprinkle each chimichanga with 2 tablespoons cheese. Serve immediately with additional picante sauce if desired. and Coleman. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.
  7. Spoon 1/2 cup venison mixture down the center of each tortilla. Fold the sides of the tortilla over the filling. Fold the pecans to a close the filling and secure with toothpicks.
  8. Pour additional oil into a deep fryer or 4 quart saucepan to a depth of 2 inches. Heat the oil to 375°F. Add the film tortillas to the fryer in batches and cook for 2 minutes or until Golden Brown. Drain the chimichangas on paper towels.
  9. Sprinkle each chimichanga with 2 tablespoons cheese. Serve immediately with additional Mountain Man Fire Roasted Habañero Sauce .

Bob’s Best Explore Bacon Wrapped Venison Recipe

Christina Toomey - Monday, November 20, 2017

Ingredients:

  • 1/2 pound venison tenderloin
  • 3 tablespoons zesty Italian dressing
  • 12 slices bacon
  • 1/4 cup cream cheese
  • 12 slices pickled jalapeno peppers
  • 1 1/2 teaspoon Bob’s Best Quality BBQ Explorer Rub
Directions:
  1. Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  2. Preheat a grill for medium heat.
  3. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of Bob’s Best Quality BBQ Explorer Rub.
  4. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crispy.

Lynchburg Tennessee Liver and Onions

Store Peppers - Wednesday, February 01, 2017

Ingredients:
  1. 1/4 cup flower
  2. 1 lb of beef liver
  3. ¼-½ cup of butter
  4. ½ tsp of salt
  5. ⅛ tsp of pepper
  6. 1/2 tsp Lynchburg Tennessee Whiskey Barbecue Seasoning & Rub
  7. Oil
  8. 1-2 tbsps of fresh minced sage
  9. 2 cups of thinly sliced onions
  10. ½ cup of beef stock
  11. 1 tbsp of minced Italian parsley
  12. ¼ cup of dry white wine
Directions:
  • In a bag, mix together the flour, salt , pepper and Lynchburg Tennessee Whiskey Barbecue Seasoning & Rub then put the liver (sliced into ½ inch strips) in the bag and shake to coat.
  • In a skillet, melt 2 to 3 tbsps of butter with a dash of oil and sauté the onions on medium heat.
  • Place the onions in a dish and season with sage, salt and pepper.
  • In the same skillet, melt 3-4 tbsps of butter and a dash of oil over high heat and stir in the liver. Cook for 5 minutes, stirring constantly.
  • Add the onions to the liver, heat through and place in a serving plate.
  • Glaze the pan with stock and wine and keep on the heat until you get a thick sauce.
  • Pour the glaze over the liver and onions and sprinkle with parsley.
  • Bonne Appétit!

Smack My Sweet A** & Call Me Sally Spicy Orange Bison Balls

Bryce Evans - Wednesday, February 03, 2016

Ingredients:

  • 1 pound ground bison
  • 2 cloves garlic, minced
  • 1/2 cup plain breadcrumbs
  • 1 egg, beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons Smack My Sweet A** & Call Me Sally Sweet Chili Hot Sauce
  • 1/2 cup orange marmalade
  • 1 tablespoon soy sauce
  • 1/4 cup rice vinegar
  • 3 cups water

Directions:

  1. Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls.
  2. Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
  3. Add the Smack My Sweet A** & Call Me Sally Sweet Chili Hot Sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.

Check out all of our zesty sauces and spices at www.Peppers.com

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