Rose City Pepperheads Recipes          have a good recipe idea?  submit it!
 
FOR USE IN CHICKEN - BEEF - FISH - SALAD - APPETIZERS
 
SAUCY SUGGESTIONS!!!

1. Over cream cheese with crackers.
2. Mix with sour cream and use as a dip for shrimp, egg rolls, taquitos or chips.
3. Top off a baked potato.
4. Ginger Garlic potatoes will keep them coming back for more!
5. Mix with olive oil and vinegar for a tasty dressing.
6. Use as a glaze for your ham or turkey.
7. Top off your next turkey or ham sandwich.
8. Use it to make peanut butter and hot jelly sandwiches.
9. Mix with sour cream and dip-roasted potatoes.
10. Put inside your next quesadillas.
11. Zip up your deviled eggs by adding Ginger Garlic.
12. Mix Double Dare with rice wine vinegar to make a chili sauce for sushi or Asian foods.
MARINATED FLANK STEAK
  
WINTER SQUASH CURRY CHICKEN


2-4 Lbs. Beef flank steaks
1 cup Soy Sauce
1/3 cup Worchester Sauce
1/3 cup Balsamic vinegar
1/2 cup Raspberry Chipotle, Hollerin Huckleberry or your favorite pepper jelly.

1. Mix last four ingredients and put in gallon Ziploc bag with flank steak.
2.Marinate for 2-4 hours up to overnight.
3. Sear steaks for 2-3 minutes each side.
4.Slice against the grain and serve with sides of corn and grilled veggies.

  

1 lbs. Chicken (breast or thigh) sliced in thin strips.
2 cans coconut milk
2 Tbs. yellow, red or green curry paste.
1 medium onion
1/2 cup butternut or kabochi Pumpkin
1 bunch basil
1 tsp fish sauce
1/4 cup Thai Mandarin, Ginger Garlic or Mango Madness pepper jelly.
1/4 cup brown sugar

1. Stir-fry red curry with one can of coconut milk.
2. Heat until boiling. Boil 1 min. - turn to simmer.
3. Add second can of coconut milk (stir).
4. Add pepper jelly, brown sugar and fish sauce.
5. Add chicken (stir).
6. Add squash, onion and basil (stir).
7. Let simmer for 15 minutes.
8. Serve over jasmine rice.
GLASED ROOT VEGETABLES
  
STUFFED CHICKEN SURPRISE


1 each - Sweet Potato & Parsnip
2 Carrots
1 butternut or your favorite squash
3/4 cup Mango Madness, Smokin' Margarita
or your favorite pepper jelly
2 Tbs. Olive oil

1. Preheat over to 400 degrees.
2. Cube ingredients.
3. Place ingredients in plastic bag with
jelly and oil and shake until well coated.
4. Place on baking dish and bake for
45 minutes or until tender.

  


4 Boneless chicken breasts
4 oz. cream cheese or goat cheese
1/2 cup Hawaiian Jalapeno, Apricot w/Attitude or Smokin' Margarita.

1. Preheat oven to 350 degrees.
2. Mix cream cheese with 1/4 cup jelly
3. Make a slit in the side of the chicken breast.
4. Stuff mixture inside each chicken breast.
5. Close opening by pinching sides together.
6. Bake 30-40 minutes until done or grill
6-8 minutes per side rotating often.
7. Baste additional jelly on chicken while
baking or grilling. Try using goat cheese
and sun dried tomatoes with the Ginger
Garlic as a way to add variety.
THAI CURRIED CHICKEN
  
JERK CHICKEN WINGS


1 lb. Chicken (breast or thigh) sliced in thin strips
2 cans coconut milk
1 can pinapple chunks
1 tbs. red curry paste
1 medium onion
1/2 cup broccoli heads
1 bunch basil
1 tsp fish sauce
1/4 cup Ginger Garlic
1/4 cup brown sugar

1. Stir-fry red curry with 1 can of coconut milk.
2. Heat until boiling. Boil for 1 minute -
then turn to simmer.
3. Add second can of coconut milk (stir)
4. Add pepper jelly, browm sugar and
fish sauce (stir)
5. Add chicken (stir)
6. Add broccoli, basil and pineapple.
7. Let simmer for 15 minutes.

  


4 lbs. Chicken Wings
1 jar Ginger Garlic or your favorite
Jerk Seasoning (McCormicks)

1. Preheat oven to 400 degrees.
2. Coat wings with jerk seasoning.
3. Bake in a pre-greased pan for 30
minutes or until done.
4. Melt Ginger Garlic Jelly in microwave -
then place in a bowl.
5. Toss baked wings in melted sauce and serve.

Recipe brought to you by Melrose Vineyards
Roseburg, Oregon.
WINGS OF FIRE
  
FIERY FAJITAS

2 lbs      Chicken Wings (14-15 wings)
1/3 cup  Double Dare or Thai Mandarin Jelly
1 cup     Favorite BBQ Sauce
5 drops  Tobasco Sauce (optional)
1/2 cup   Brown Sugar

1. Remove and discard wing tips. Split wings at the joint into two pieces. Place in a large glass or ceramic shallow dish.

2. Combine with Pepper Jelly, BBQ sauce, Tobasco and brown sugar. Pour over wings. Cover and refrigerate for at least 30 minutes. Stir wings once or twice during the marinating process.

3. Place the marinated wings in baking pan or cast iron skillet. Include the marinating sauce.

4. Place in a preheated 425 degree oven.

5. Cook for one hour, stirring every 15 minutes.

Try dipping in blue cheese or ranch dressing.

  
4-6 Chicken Breasts
1 Med. Yellow Bell Pepper
1 Med. Red Bell Pepper
1 Med. Onion
5 Garlic Cloves (minced)
3/4 Cup Mango Madness, Thai Mandarin, Double Dare or your favorite Pepper Jelly
1/2 Tsp. Garlic Salt
2 Tbs. Vegetable or Olive Oil
1 pkg. Flour or Corn tortilla's
Condiments: Grated Cheese, Sour Cream,
Diced avocado and Salsa.

1. Cut Chicken, Peppers and Onions Into strips.

2. Brown chicken in oil heated skillet.

3. While chicken is browning, Cook
peppers and onions in olive oil in a separate skillet, a little shy of desired tenderness.

3. Add minced garlic and garlic salt to chicken skillet.

4. Cook until chicken is golden brown.

5. Add peppers and onions from second skillet to browned chicken.

6. Add Mango Madness Pepper Jelly and cook on medium heat for 5 minutes.

7. Serve with warmed tortilla's and condiments.
NOT QUITE MOMS MEATLOAF
  
TENDERLOIN GLAZED STEAKS


1 1/2 lbs. ground beef or ground turkey
1/4 lb. pork sausage
2 eggs
1/2 cup Oatmeal (not quick oats)
1 small can tomato sauce
1 tbs. favorite garlic seasoning
1/3 cup Rage n' Red, Holy Habanero, Ginger Garlic, or your favorite pepper jelly.

1. Mix meat, eggs, tomato sauce and seasoning with hands until blended.
2. Mix in oatmeal.
3. Mix in pepper jelly.
4. Bake at 375 degrees for 1 hour

For added flavor glase top of meatloaf with jelly.

  


4 Tenderloin steaks
3/4 tsp. garlic salt
3/4 tsp. chili powder
1/2 tsp. coarse ground black pepper
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
1 tbs. olive oil
1/4 cup beef stock
1/4 cup balsamic vinegar
1/4 cup Raspberry Chipotle or Holy Habanero

1. Combine garlic salt, chili powder, pepper, cumin and oregano
2. Rub over both sides of steaks.
3. Heat oil in large skillet over med-high heat for three minutes.
4. Add steaks and cook for 4 minutes on each side.
5. Transfer steaks to platter; keep warm.
6. Add stock, vinegar and jelly to skillet and cook for 5 minutes until thickened. Spoon sauce over steaks and serve.
TACO IN A BAG
  
MARVELOUS MEATBALLS

2 Lbs. Ground Beef
1 12 oz. Mango Madness or Holy Habanero
Pepper Jelly
1 Head Lettuce (shredded)
1 Pint Sour Cream
1 Jar Ranch Dressing
1 packet Taco Seasoning
16 Bags Fritos (1 1/4 oz. size) Regular or Chili Cheese

1. Brown Hamburger.

2. Add Taco Seasoning.

3. Crunch Fritos chips in bag.

4 Open top of Fritos bag.

5. Spoon in 2 Tbs. seasoned ground beef.

6. Add Cheese, lettuce, sour cream or ranch.

7. Top off with 1 Tsp. Pepper Jelly.

8. Mix well with fork and dig in.

  
2 Lbs. Ground Beef
1 Egg slightly beaten
1 Large Grated Onion
1/2 Tsp. Garlic Powder
1 Tbs. Worcestershire Sauce
1 12 oz. Chili Sauce
1 12 oz. Hollerin Huckleberry Thai Mandarin or
Rockin' Raspberry Chipotle Pepper Jelly

1. Combine first five ingredients.

2. Shape into small balls.

3. Brown meatballs in lightly oiled pan or bake in 350 degree oven for 15 minutes.

4. Combine next two ingredients.

5. Add to crock pot and heat mixture.

6. Add meatballs to heated sauce.

7. Cook for 1-2 hours before serving.
SASSY STIR-FRY
  
RAGE N' RIBS


2 Lbs. Beef
1 Med. Yellow Bell Pepper
1 Med. Red Bell Pepper
1 Med. Onion
2 Tbs. Ginger Garlic Pepper Jelly (or your favorite!!)
2 Tbs. Oyster Sauce (optional)
1/2 Cup Soy Sauce (light)
1 Tbs. Vegetable or Olive Oil

1. Cut beef, onions and peppers into strips.

2. Heat oil and soy sauce in skillet or wok.

3. Place beef and onions in wok and
partially brown beef.

4. Add Peppers to wok.

5. Stir-fry until beef is golden brown.

6. Stir in Ginger Garlic and let simmer on
medium heat for 5 minutes.

7. If thicker sauce is desired, add cornstarch and water mixture as a thickener.

8. Serve with Rice

 


3 Lbs. Beef or Pork Ribs
1/2 cup BBQ sauce
1 cup Rage n' Red Jalapeno, Rockin' Raspberry Chipotle or Marionberry Blast pepper jelly
1/3 cup brown suger

1. Broil ribs in oven till brown
2. Mix all ingredients except the ribs and place in crock-pot
3. Place ribs in crock-pot with sauce. Mix well so ribs are covered in sauce.
4. Cook on Low for 4-6 hours til done.

 
HAZELNUT GLAZED SALMON
  
SEARED GINGER GARLIC AHI


2-4 Salmon filets
1 Tbs. Olive Oil
1 jar Haze Glaze

1. Preheat oven to 350 degrees.
2. Pat salmon dry.
3. Pour Haze Glaze onto salmon.
4. Drissel olive oil over salmon.
5. Bake for 10-15 minutes.
6. Turn to broil for the last 2 minutes for crunchy coating.

  


1lb     Chunk Ahi (5 - 6 chunks)
1/2 cup  Ginger Garlic Pepper Jelly
Olive Oil
Garlic Powder
Seasoning Salt
Chile Powder

1. Combine Garlic Powder, Seasoning Salt and Chile Powder into a rub. Take Ahi and coat with rub.

2. Pour Olive Oil with a tablespoon of Garlic Powder into pan. Coat the bottom of the pan. Switch on to Medium Heat.

3. Flash Fry Ahi in pan (one minute per side)

4. Top Ahi with pepper jelly.

If done correctly, Ahi will have a crispy brown coating - and will be partially raw inside.

SPINACH SALAD
  
GINGER'S JELLY GLAZED SWEET SQUASH


1/4 cup + 2 Tbs Mango Madness
1/4 cup Extra Virgin Olive oil
1/4 tsp. Dijon Mustard
1/4 tsp. Salt
4 cups Spinach
1/3 cup   walnuts or pecans (candied or plain)
1/2 cup Goat cheese or Gorgonzola

1. In a small bowl, whisk together the pepper jelly, olive oil, mustard and salt. Heat dressing in the microwave for 30 seconds. Let cool.

2. Place the spinich in a large bowl, and toss with dressing.

3. Top with cheese and nuts, toss and serve.

  


1 Lbs. Sweet Meat Squash (or any orange flesh winter squash)
1/2 Cup Crazy Cranberry Pepper Jelly
2 Tbs. Butter
1/2 Cup Dried Cranberries
1/2 Cup Cranberry Juice, heated

1. Peel, de-seed & cut squash into 1" cubes.

2. Pour 2 Tbs. Melted Butter in bottom of a shallow baking dish.

3. Add Squash to baking dish.

4. Season with salt and pepper.

5. Roast in 350 degree oven until Squash cubes are barely tender.

6. Brush Pepper Jelly on top of Squash and bake for an additional 10 minutes.

7. While you are waiting for the final baking. Combine the heated juice and dried cranberries. Let them soak for 10 minutes .

8. Drain the cranberries and add to Squash. Toss Gently.

9. Place in serving dish

8 Jalapeno Peppers
1 8oz. package of cream cheese
1 jar of Holy Habanero or your favorite

1. Cut slit in Pepper and take out seeds.
2. Fill Pepper with cream cheese.
3. Coat with Olive oil.
4. Place on preheated grill.
5. Grill peppers 10-15 minutes - or until desired tenderness.
6. Plate and top with Pepper Jelly.
BBQ JALAPENO POPPERS
  
ROSE CITY CHEESE DIP

8 Jalapeno Peppers
1 8oz. package of cream cheese
1 jar of Holy Habanero or your favorite

1. Cut slit in Pepper and take out seeds.
2. Fill Pepper with cream cheese.
3. Coat with Olive oil.
4. Place on preheated grill.
5. Grill peppers 10-15 minutes - or until desired tenderness.
6. Plate and top with Pepper Jelly.
  
1 8 oz. Cream Cheese
1 12 oz. Thai Mandarin, or Rage n' Red Jalapeno
Pepper Jelly
2 Cloves Garlic, Minced
1 Egg
5 oz. Sharp Cheddar Cheese, grated

1. Preheat oven to 350 degrees.

2. Prepare 6" spring form pan by greasing with butter or Crisco or spraying with a baking spray.

3. Mix all ingredients together using only 1/2 jar of Jelly.

4. Pour into prepared pan and bake for 25-30 minutes.

5. Cool completely and remove from pan.

6. Heat remaining jelly in microwave and glaze over top of cheesecake.

Excellent appetizer served with tortilla chips, crackers or even hearty bread.
BAKED BRIE
 
APRICOT ENVELOPES


1 small Wheel of Brie
1/2 cup  Marionberry Blast, Hollerin' Huckleberry or Rockin' Raspberry Chipotle Pepper Jelly
2 sheets Puff Pastry
1/2 cup Toasted Almonds
1 egg yolk
1/4 cup milk or heavy cream

1. Mix Pepper Jelly and Almonds together, set aside

2. Mix egg yolk & milk/cream together to make an egg wash (set aside until assembly)

3. Unfold puff pastry sheets.

4. Slice wheel of brie in half.

5. Spoon jelly/almond mixture in the center of the lower half of the brie wheel (Be careful to keep away from edges).

6. Put wheel of brie back together.

7. Put brie in the center of the puff pastry.

8. Fold one sheet of the puff pastry up and around edges and top of brie wheel. Sealing with egg wash.

9. Fold second sheet of puff pastry over top and tuck underneath wheel of brie. Sealing with egg wash.

10. Cover puff pastry in egg wash mixture. Bake for 20-30 minutes at 350 degrees until golden brown.

Serve with hearty bread or crackers.

  
1 1/2 cups of all purpose flour
1/2 tsp. salt
1 cup chilled butter or margarine
3 oz. Cream cheese chilled
1 lbs Ice water or more if needed
1/2 cup Apricot w/Attitude
1 tsp. grated Lemon zest
1 egg white beated until foamy
1/4 cup finely chopped blanched almonds

1. Combine flour and salt in food processor.

2. Add butter and pulse til size of peas

3. Add cream cheese and blend until dough forms.

4. If dough is too dry, add ice water slowly

5. Form into flat disc and wrap in plastic wrap; chill for 30 minutes.

6. In small bowl combine apricot jelly and lemon zest.

7. Preheat oven to 350 degrees.

8. Divide pastry into thirds and roll out to 1/8 inch thick.

9. Cut with 3 inch round cookie cutter.

10. Place cookies on backing sheet and place 1/2 tsp. of apricot mixture in center of cookie.

11. Brush edges with egg white and fold bottom edged over to form a cone shape.

12. Brush again with egg white and sprinkle chopped almonds over top of jelly.

13. Bake for 12-15 minutes until golden brown.

14. Cool on wire rack and store in airtight container.
 
 
PEPPER JELLY RECIPES  -  RED HOT ROSE CITY  -  VENDORS  -  ORDER NOW
-----------------------------------------------------------------------------------------------------------
Copyright 2002, Rose City Pepperheads
P.O. Box 16835, Portland, OR 97292
Phone - 503.256.8419

site design by grumpyvoices.com