Tired of simply wishing that you had the time to get out to the one day a week market where our booth might or might not be based on whether or not it rains?

Tired of wishing you lived closer to the Peppermaster Shop in Rigaud?

Tired of thinking that shipping charges from Rigaud to Montreal are high?

Stop being tired…

Come and visit our new Kiosk opening tomorrow morning, October 1st, 2010 in the heart of the Eaton’s Center Mall.

We’ll be easy to find. Enter the mall from the Ste. Catherine street entrance, walk left around the elevator bank and there we’ll be at the top of the stairs on your right.

If you come in by way of the Metro level simply take the elevator up to the ground level, Level 3, turn right and there we’ll be at the top of the stairs.

The kiosk will be open through New Year’s Eve, so you’ll more easily be able to stock up.

We’ll also have gift assortments and specials over the coming weeks, so come back and visit us often!

See you there!

During the recent Hot & Spicy festival, we had opportunity to meet a woman whose brother stationed in Afghanistan had requested she attend the festival and purchase some heat and spices that the members of his platoon could use for a chili cookoff.

As a result, Tina helped the customer put together a little care package for them and asked that they be sent to Afghanistan with our compliments.

Well, recently, the following email came in. We’d like to share it, and its photos with you.

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Hello,

My name is Gunner Shane O’Quinn. I’m with the 2nd Royal Canadian Horse Artillery, we are currently in Afghanistan and I have just recived some of you amazing Sauce.

First the cook has used both of the sauces in a Chili ( IT WAS HOT) lol but very good he was very impressed with them.The rest of the camp loved it.

Next I tried the Wings of fire by itself it’s very tasty with a surprise at the end — all very wonderful. The rest of the guys in the troop are all loving, again I thank you very much for the Sauce ,
Attached are some photos of us here in Afghanistan

Thank you again
Gunner Shane O’Quinn

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We want to thank Gunner Shane and the 2nd Royal Horse Artillery for having us over for dinner vicariously.

We’d ask everyone to join us in thanking them for doing this hard work they do. We pray that they all stay safe and make it back home to their families.

Ingredients

2 Tbsp red sweet pepper, diced
2 Tbsp green pepper, diced
2 Tbsp jalapeno pepper diced (or Peppermaster Jalapeno Mash or Peppermaster Red Jalapeno Mash)
2 Tbsp onion, diced
1 cup cornmeal
2 Tbsp milk powder
1 cup whole wheat flour
1/4 cup honey
1/2 tsp salt
1 Tbsp baking powder
1/2 cup corn oil
1/2 tsp chilli powder (Pure chilli pepper powder, not the spice blend)
2 eggs
1/2 cup milk

Directions

Mix vegetables and dry ingredients together. Add in the rest of the ingredients and stir as little as possible. Pour into greased muffin tins or a square 8 inch pan and bake in a 425 degree oven for about 20 minutes until golden brown.

The secret to good cornbread is to mix it just enough to blend the ingredients together. A light hand is always best.

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Ingrédients

2 C à table poivron rouge, en dès
2 C à table poivron vert, en dès
2 C à table piment jalapeno, en dès (ou Peppermaster Concassé de Jalapeno or Peppermaster Concassé de Jalapeno Rouge)
2 C à table oignon, en dès
1 tasse semoule de maïs
2 C à table lait en poudre
1 tasse de farine à blé complèt
1/4 tasse de miel
1/2 c à thé de sel
1 C à table poudre à pâte
1/2 tasse huile de maïs
1/2 c à thé poudre de chilli (chilli en poudre, pas le mélange d’épices)
2 oeufs
1/2 tasse de lait

Diréctions

Mélanger bien tous les légumes et ingrédients secs. Ajouter les autres ingrédients et remuer le moins que possible. Verser le pâte dans un moule à muffins ou un moule à gateau (8 pouces) bien graissé. Faire cuire au four à 425 dégrés pendant 20 minutes ou jusqu’à ce qu’il soit doré.

Le secret de pain à maïs est de ne le melanger pas trop. Un main léger suffit.

Ingrédients

3 livres poulet, sans peau, deséossé, coupé en dés
1 oignon médium, coupé en dés
1 large pomme de terre, coupé en dés
2 pieds céleri, coupé en dés
2 carrottes, coupé en dés
2 C à table d’huile d’olive
1 tasse d’eau
4 livres tomates, coupé en dés (ou 1 large boîtes 28 oz – tomatoes entiers, concassés à la main)
1/4 tasse beurre d’arachide non-salé (peut substituer beurre de sesame ou autre graine)
2 tasses pois chiches marinés (ou 1 boîte 15 oz, égouttés)
1/3 tasse de coriandre, bien lavé, égoutté et mincé
Peppermaster Toasted Tellicherry Black Pepper Sauce
Peppermaster Piri Piri Sauce

Diréctions

Dans une cassérole, faire chauffer l’huile et ajouter 1 à 3 C. à table Peppermaster Piri Piri Power. Ajouter le poulet, melanger doucement afin de brunir tous les cotés. Dès cuit, metter le poulet et son jus dans un bol à coté.

Réduire le chaleur à médium, ajouter l’oignon, pomme de terre, céleri et carotte et sauter pendant 2 à 3 minutes. Ajouter 1-3 C. à table de Peppermaster Sauce Tellicherry Poivre Noir, le poulet et son jus, les tomates et l’eau, et melanger doucement. Porter à ébullition, reduire le chaleur et couvrir. Mijoter pendant 10 à 15 minutes. Melanger occasionnellement.

Enlever le couvercle, ajouter le beurre d’arachides et pois chiches, melanger bien.

Remplacer le couvercle et mijoter pendant 10 minutes, jusqu’a ce que le poulet et les pommes de terre soit tendre.

Bouleverser dans les bols, ajoutant une goutte de Peppermaster Piri Piri Power Sauce et garnir avec le coriandre.

Servir avec le pain de maïs Peppermaster ou pain pita.

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Ingredients

3 lb chicken, skinned, boned and trimmed, chopped into bite sized pieces
1 medium onion, chopped
1 large potato, chopped
2 celery stalks, chopped
2 carrots, chopped
2 tbsp olive oil
1 cup water
4 lbs chopped tomatoes (or 1 large 28 oz can – whole tomatoes, hand crushed)
1/4 cup unsalted pure peanut butter (or other nut or seed butter)
2 cups soaked garbanzo beans (or 1 15 oz can, drained)
1/3 cup of fresh cilantro, washed well, drained and chopped fine
Peppermaster Toasted Tellicherry Black Pepper Sauce
Peppermaster Piri Piri Sauce

Directions

On medium high heat in a dutch oven, heat the oil and add 3 Tbsp Peppermaster Piri Piri Power Sauce,. Add chicken, stirring gently to brown on all sides. Once browned, remove the chicken and its juices from the pot and set aside.

Reduce heat to medium, add onion, potato, celery and carrot to the pot and saute for 2 to 3 minutes. Add 1-3 Tbsp Peppermaster Toasted Tellicherry Black Pepper Sauce, the chicken and juices, tomatoes and water, stirring gently. Bring to a boil and then reduce heat to low and cover. Simmer for 10 to 15 minutes. Stir occasionally.

Remove the lid, stir in the nut butter and beans, ensuring the butter is well-blended.

Replace the lid and simmer for another 10 minutes or so, until the chicken and potatoes are tender.

Pour into bowls, splashing a tsp of Peppermaster Piri Piri Power Sauce over the top and then garnish with a sprinkle of cilantro.

Serve with Peppermaster Corn Bread or flat bread.

Ingredients
1 lb. lean ground beef
1 tbsp Fusion Fire (or to taste)
Tomatoes, chopped
Tortilla chips
1 cup olives, chopped and pitted
1 cup Shredded cheese (Mix of cheddar or monterey jack, jalapeno cheese and mozzarella)

Directions
In a heavy bottomed skillet, brown the ground beef and drain any fat. Add the Fusion Fire and mix well.

Place the tortilla chips on an oven-safe serving platter. Crumble the cooked beef, tomatoes and olives over the chips, then cover with the cheese blend.

Broil under a broiler until the cheese melts.

Serve with a dish of Haitian Fire Salsa and a dish of sour cream.

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Ingrédients
1 lb. boeuf haché
1 C à table Sauce Incendiare (ou au goût)
Tomates, coupés en dés
Chips de Mais
1 tasse olives, coupés
1 tasse fromage râté (Melange de cheddar ou monterey jack, fromage jalapeno et mozzarella)

Diréctions
Dans une poêle, faire brunir le bouef et enlever la graisse. Ajouter la sauce Incendiaire et bien melanger.

Arranger les chips de maïs sur un plat de cuisson. Couvrir les chips avec le boeuf, les olives et les tomates. Couvrir le tous avec le mélange de fromage.

Faire chauffer rôtir dans le four jusqu’à ce que le fromage soit fondu.

Servez avec un bol de Salsa Haitian Fire et un bol de crème sur.