Recipe Ideas
Not sure what to do with your jelly? We’ve got you covered!
Let’s Get Cookin’!
Recipes for mainly seafood, also poultry, pork, and lamb started appearing on chef's want-lists that require pepper jelly as a glaze. Since then, they serve it on the side as a dip for just about anything or as a base for other sauces. This, in turn, opened new avenues as delis use it on sandwiches. Bakeries serve it with cornbread, etc.
LARRY’S GRILLED SANDWICH
Butter 2 outside slices of bread.
Layers of sliced turkey, Havarti cheese & MICKS' PEPPOURRI.
Grill both sides to melt the cheese.
LARRY’S GRILLED PRAWNS
1 Ib. prawns cleaned and deveined*
8 oz. jar MICKS' PEPPOURRI
3 T. rice wine vinegar
2/3 C. olive oil
3 cloves garlic
Bamboo skewers for prawns. Preheat grill or broiler to very hot 8-10
minutes. Brush with vegetable oil. Skewer shrimp 3 to 4 to each skewer.
Grill 1-2 minutes on each side or just until they curl and turn pink
Glaze: Warm pepper jelly with vinegar just until jelly melts and starts to bubble.
Brush prawns with glaze. Serve on platter sprinkled with chopped cilantro.
Serves 4-6.
* To devein: Slit down the outside curve of the shrimp to remove the black vein,
rinse under cold water.
CHIP DIP
Mix: 10 oz. Bean Dip
8 oz. Sour Cream/Non-fat Yogurt
3Tbs. MICKS' PEPPOURRI JELLY
PEPPOURRI CHICKEN CASSEROLE
Combine:
2 c. chopped chicken
3 c. cooked rice
4 oz. MICKS' PEPPOURRI
1 can mushroom soup
Bake at 375' for 30 min. Serves 4 - 5