Arrogant Bastard Crispy Butcher's Nuggets

Peppers Saturday, March 21, 2020

• 3 tablespoons panko bread crumbs
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to tast
• 1 teaspoon finely minced fresh rosemary
• 1 clove garlic, crushed
• 1/4 cup milk
• 1 dash Worcestershire sauce
• 1/2 pound ground lamb
• 1/2 pound ground beef

• 1 cup all-purpose flour, or as needed
• 2 large eggs, beaten
• 1 cup panko bread crumbs, or as needed
• Secret Sauce:
• 1/4 cup mayonnaise
• 1/4 cup yellow mustard
• 1/4 cup ketchup
• 1/2 teaspoon chipotle chile powder
• Carlsbad Bourbon Barrel Aged Arrogant Bastard Hot Sauce

1. Combine 3 tablespoons bread crumbs, kosher salt, black pepper, cayenne, rosemary, garlic, milk, and Worcestershire sauce in a bowl. Mix to create a slurry. Let sit for 15 minutes to hydrate bread crumbs.
2. Mix ground lamb and ground beef together gently in another bowl using 2 forks. Mix in bread crumb slurry using the same 2-fork method until just combined. Wrap in plastic wrap and refrigerate for 1 hour.
3. Place flour, eggs, and bread crumbs in 3 separate shallow dishes. Portion out nuggets using a 1 1/2-tablespoon scoop. Roll nuggets in flour; shake off excess. Dip into beaten eggs using your free hand, shaking off excess between fingers. Transfer to bread crumbs and coat with your dry hand, pressing gently to make sure surface is covered. Sprinkle leftover bread crumbs over a plate and add the nuggets. Refrigerate, uncovered, for 1 hour.
4. Meanwhile, combine mayonnaise, mustard, ketchup, and Carlsbad Bourbon Barrel Aged Arrogant Bastard Hot Sauce in a bowl for sauce. Refrigerate until ready to use.
5. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. Fry nuggets in the hot oil until golden, 3 to 4 minutes. Transfer to a paper towel-lined plate and let rest and finish cooking for 3 to 4 minutes before serving with sauce.

SoCal Hot California Avocado Chicken Burrito

Peppers Friday, March 20, 2020

• 1/2 cup tomatoes, finely diced
• 1/3 cup cilantro, chopped
• 1/3 cup white onion, chopped
• 1 Tbsp.lime juice
• 3/4 lb.chicken breasts
• 2 Tbsp.extra virgin olive oil
• 1/8 tsp.Kosher salt, or to taste Freshly ground black pepper, to taste
• 2 flour tortillas, extra-large
• 1/3 cup SoCal Hot Sauce Hot Red
• 2 cups shredded Cheddar cheese
• 1 head green leaf lettuce, shredded
• 1 As needed ripe, Fresh California Avocado, peeled, seeded and sliced

1. Combine tomatoes, cilantro, white onion, SoCal Hot Sauce Hot Red and lime juice in a large mixing bowl and set aside.
2. Rub the chicken with olive oil and season with salt and pepper on both sides.
3. Heat a large non-stick skillet to medium-high heat and add the chicken. Cook until browned and char marks start to appear, about 5 minutes.
4. Flip and continue to cook until the chicken is browned and just cooked through (or reaches an internal temperature of 165 degrees F), about an additional 4 minutes.
5. Remove to a cutting board and let cool. Chop the chicken into 1-inch cubes and set aside.
6. Heat a large non-stick skillet over medium heat.
7. Add one tortilla at a time to the pan and sprinkle 1 cup of the cheese over the top, cooking until the cheese just melts.
8. Remove tortilla to a clean workspace and add the lettuce, half of the chicken, slices of avocado and tomato/onion mixture.
9. To assemble the burrito, fold the bottom half over the top half then pull the tortilla back to form the filling into a roll. Fold one side in then the other, then tightly roll the burrito.
10. Heat the skillet to low-medium heat and add the burrito, wrap side down, to the skillet and cook until golden brown, about 2 minutes.
11. Flip and brown the other side, about another 2 minutes. Remove, cut in half and serve immediately. Repeat with the remaining tortilla and ingredients.

Texas Champagne Baked Philly Cheesesteak Sliders

Peppers Thursday, March 19, 2020

• 1 tablespoon olive oil
• 1 pound beef top sirloin steaks
• 1 pinch salt and freshly ground black pepper to taste
• 1 tbsp D.L. Jardines Texas Champagne Cayenne Pepper Sauce
• 1/2 cup diced onion
• 10 mini sandwich rolls
• 1/2 cup chopped pickled peppers
• 1/2 cup cream cheese, softened
• 2 1/2 cups freshly shredded provolone cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black

1. Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and D.L. Jardines Texas Champagne Cayenne Pepper Sauce . Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate.
2. Preheat the oven to 425 degrees F (220 degrees C).
3. Place rolls on a baking pan lined with foil. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
4. Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese. Bake in the preheated oven until cheese is melted and edges of the rolls are starting to brown, about 15 minutes.