Si c’est pour un party du Superbowl ou juste pour le souper d’un Samedi, cette recette de chili con carne vous promettre de remplir la vide avec une chaleur profonde et enrichie. Il est meilleur mangé avec l’accompagnement d’un pain à maïs, une généreuse goutte de crème sûr et un bock d’une bière locale et artisanale.

Ingrédients:

1 lb viande haché
1/4 tasse d’ail frais
1 grande onion sucrée, coupée
2 tasses de piments frais coupés (poivrons et/ou piments)
1/2 c. à thé sel marin
28 oz tomates, en boites
19 oz fèves haricots rouges, en boites
1/2 c. à table poivre noir
1/2 c. à table basillic
1/2 c. à table cumin
1/2 c. à table origan
1/ c. à table thym
1/4 tasse de poudre de chili moulu
1/4 tasse de Chili Chocolat Peppermaster

Ingrédients pour garnir (optionnels):

Une éclaboussure de Sherry
Une goutte de Crème sûr
Une pincée de fromage gratinée chedder ou jack
Un morceau de pain maïs, un bol de chips de maïs ou autre portion de pain
Sauce Incendiaire de Peppermaster pour ajouter le vrai feu

Diréctions:

Sauté la viande avec l’ail. Ajouter tous les autres ingrédients. Porter a bullition.

Servir.

Ajouter les garnissements à gout. Nous aimons laisser nos invités choisir leur propre garnissements.

Bon appétit!

—

Cette recette est grace à Tina Brooks de Brooks Pepperfire Foods, Inc. manufacturier des sauces piquantes et co-packer de Québec, Canada.

Tina twit sous le nom @Pepperfire

Whether it’s for a Superbowl party or just Saturday night dinner, this chili con carne recipe promises a dark rich stomach filling warmth that is best accompanied with corn bread, a little sour cream and a bock of fresh local artisanale beer.

Ingredients:

1 lb ground beef
1/4 cup fresh garlic
1 large sweet onion, chopped
2 cups fresh chopped chili peppers (sweet bell and/or hot)
1/2 tsp sea salt
28 oz diced tomatoes, canned
19 oz dark kidney beans, canned
1/2 tbsp black pepper
1/2 tbsp basil
1/2 tbsp cumin
1/2 tbsp oregano
1/ tbstp thyme
1/4 cup ground chili powder
1/4 cup Peppermaster Chili Chocolate

Optional Ingredients for garnish:

A splash of Sherry
a dollop of Sour Cream
a sprinkling of grated chedder/jack cheese
a piece of corn bread, a bowl of corn chips, or other serving of bread
Peppermaster Fusion Fire to taste for real fire

Directions:

Fry the beef with the garlic. Add everything else. Bring to a boil.

Serve.

Add optional garnishes to taste. We like to allow our guests to add the garnishes.

—

This recipe is written by Tina Brooks, Brooks Pepperfire Foods, Inc. Hot Sauce manufacturer and co-packer of Quebec, Canada.

Tina Tweets as @Pepperfire

Recette: Couronne renversée aux petits fruits de Peppermaster

Ingrédients pour la garniture:

2 tasses de petits fruits surgelés ou frais, au goût (bleuets, canneberges, framboises, mûres, fraises, etc.)
1/2 tasse de cassonade

Ingredients pour la pâte à gâteau:
1 2/3 tasse de farine non blanchie
3 c. à thé de poudre à pâte
1/2 c. à thé de sel
1 tasse de sucre
1/2 tasse de beurre ramolli
2 c. à table de Framboises Impétueuses Peppermaster
2 oeufs
3/4 tasse de lait

Directions:

Préchauffez le four à 360 F

Bien beurrer un moule à charnière de 9 po à fond amovible, avec cheminée. Répartir les petits fruits (si vous utilisez de grosses fraises, coupez-les en morceaux) et la cassonade dans le fond du moule. Laisser de côté.

Dans un grand bol, battre le beurre en crème. Ajouter le sucre, les oeufs et la sauce Framboises Impétueuses Peppermaster.

Mélanger la farine, la poudre à pâte et le sel dans un petit bol. Incorporer la moitié des ingrédients secs au mélange de beurre. Ajouter le lait et bien battre. Incorporer à la pâte le reste des ingrédients secs et mélanger jusqu’à l’obtention d’une pâte homogène.

Verser la pâte dans le moule sur le mélange de fruits.

Placer le moule sur une lèchefrite et cuire au four préchauffé pendant 45-50 minutes ou jusqu’à ce qu’un cure-dent inséré dans la pâte en ressorte propre.

Détacher la pâte des bords à l’aide d’un couteau et renverser sur un plat de service alors que le gâteau est encore chaud.

Bruinez le gâteau avec Framboises Impétueuses Peppermaster servez chaud avec la crème fouettée.

Peppermaster Bumbleberry upsidedown cake recipe

Ingredients for the fruit topping:
2 cups of mixed berries, fresh or frozen. (blueberries, blackberries, raspberries, cranberries, strawberries, etc.)
1/2 cup of brown sugar

Ingredients for the cake:
1 2/3 cup of unbleached flour
3 tsp of baking powder
1/2 tsp salt
1 cup sugar
1/2 cup of pastry-cut butter (either softened to room temperature or cut up with pastry cutter)
2 tbsp Peppermaster Raspberries in Heat
2 eggs
3/4 cup of milk

Directions:

Preheat the oven to 360 F

Grease a 9 inch spring form pan bundt pan. Spread the mixed fruit around the bottom of the pan, cover with the brown sugar. Set aside.

In a large bowl, cream the butter. Slowly add the sugar, eggs, and Raspberries in Heat, mixing well between each ingredient addition.

In a smaller bowl, blend the flour, baking powder and the salt. Add half of this dry mixture to the butter mixture, blending well. Add the milk and mix well. finally add the rest of the dry ingredients to the butter mixture and mix until well blended.

Pour the batter over the fruit mixture in the bundt pan.

Place the bundt pan on a drip pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.

Run a knife around the sides of the cake pan to insure it has released from the pan. Then, remove the sides of the bundt pan and turn the cake onto a serving platter.

Drizzle with Peppermaster Raspberries in Heat and serve warm with a dollop of fresh whipped cream.

Cette recette vous permets d’utiliser 3 produits Peppermaster.

pour 4 personnes:

Ingrédients:
3 tasses de filet de saumon frais
2 gros oeufs
3 pommes de terre à purée
noisette de beurre
1 litre de court-bouillon
laurier et estragon
Sel Allumé Peppermaster, Poivre Allumé Peppermaster

Pour la béchamel
1/2 litre de sauce béchamel:
- 2 cuillères à soupe de beurre
2 cuillères à soupe de farine non blanchie, tamisée
1/2 litre de lait
Sel, poivre
une pincée de noix de muscade

Pour cuire et servir les croquettes:
huile de tournesol ou autre bonne huile de cuisson
3 cuillères à soupe de chapelure
Sauce chili sucrée aux piments bouc Peppermaster.

Marche à suivre:
Faîtes pocher votre saumon doucement dans le court-bouillon auquel vous aurez ajouté une feuille de laurier et une branche d’estragon, pendant 15 minutes. Egoûtez, laissez refroidir, puis pelez et enlevez les arêtes s’il y en a, et émiettez.

Pendant ce temps, pelez et cuisez vos pommes de terres, puis écrasez-les en purée en ajoutant une noisette de beurre.

Préparez votre béchamel: faîtes fondre le beurre, y ajouter d’un coup la farine passée au tamis, fouettez et faîtes cuire doucement le roux sans le laisser brunir puis laissez refroidir. Chauffez le lait jusqu’à ébullition et versez sur le roux tiède, en fouettant vigoureusement pour dissoudre les grumeaux. Portez le tout à ébullition. Laissez cuire doucement jusqu’à épaississement, puis ajouter une pincée de sel et de poivre.

Ajoutez à votre béchamel la purée de pommes de terre, le poisson émietté et les deux oeuf entiers. Mélangez complètement et cuisez à feu moyen pendant 5 minutes en remuant sans arrêt. Salez et poivrez à volonté, avec le Sel Allumé et le Poivre Allumé.

Laissez le mélange tiédir, puis façonnez vos croquettes en rond – 3 pouces de diamètre et un pouce d’épaisseur. Roulez les croquettes dans la chapelure. 

Dans une poële à frire mettez 2 cuillères à soupe d’huile et faîtes chauffer; faîtes frire les croquettes pendant 5 minutes à feu moyen.

Servez immédiatement accompagnés de sauce chili sucrée Sauce chili sucrée aux piments bouc*

*cette recette s’accompagne aussi de deux autres sauces chili sucrées Peppermaster, toutes deux douces, une Sauce Sucrée au piment Red Fresno, l’autre au Piment Cerise Italien.

Cette recette est disponible en anglais ici.

This recipe allows you to use 3 Peppermaster products.

For 4 people:

Ingredients
3 cups of fresh salmon
2 large eggs
3 potatoes for mashing
small amount of butter for the mashed potatoes
1 litre of court-bouillon (light vegetable stock)
bay leaf and tarragon
Peppermaster Fire Salt and Pepper Pepper.

for the bechamel sauce:
1/2 litre of bechamel sauce:
2 tablespoons of butter
2 tablespoons of unbleached flour, sifted
1/2 litre milk
salt, pepper
a quarter tsp of nutmeg

for cooking and serving the fishcakes:
sunflower oil or other good quality cooking oil
3 tablespoons of bread crumbs
Peppermaster Sweet Goatpepper Chili sauce.

Directions:
Poach your salmon gently in the court-bouillon, to which you’ll have added the bay leaf and a branch of tarragon, for 15 minutes. Drain and leave to cool, then peal and remove bones if any, and crumble the salmon flesh.

While the salmon is cooking and cooling, peal and cook your potatoes, then mash them, adding a small amount of butter.

Prepare your bechamel sauce: melt the butter, add the sifted flour in one go to the melted butter, mix and cook gently the resulting roux without letting it brown, then let it cool. Heat the milk and bring to a boil then add it to the lukewarm roux, mixing vigorously to dissolve any lumps. Bring the mix to the boil then cook gently until the bechamel has thickened, then add salt and pepper to taste.

Add the bechamel to the mashed potatoes, the crumbled salmon and the two whole eggs. Mix completely and cook on medium heat for 5 minutes, stirring all the time. Add Fire Salt and Pepper Pepper to taste.

Leave the mix to cool then make it into fishcakes – 3 inches diametre, half an inch thick. Cover the fishcakes with breadcrumbs.

In a frying pan, put 2 tablespoons of oil and heat, cook on medium for 5 minutes. Serve immediately with Peppermaster Sweet Goatpepper Chili sauce*.

*This recipe can also be served with mild sweet garlic sauces: Peppermaster Red Fresno Sweet Chili Sauce and Italian Cherry Pepper Sweet Chilli Sauce.

This is the english version of the original French recipe, available here.

Lower Bogue, Eleuthera, is in a tropical paradise on the westernmost island in the Bahamian chain of islands. There lies a tiny ice cream shack with a sun-soaked patio and the best ice cream anywhere. We stopped there with the kids to have a snack while touring the north end of the island. If you’ve never been to the Bahamas, we adore this quaint paradise, virtually trapped in time; in some ways, breathing of a slower quieter time in the islands reminiscent of what the city of Nassau was in the sixties. A perfect jungle paradise for a young boy to learn to stretch his wings.

Ice Cream Parlour, Eleuthera, Bahamas

With the holidays approaching, we cannot just hop a puddle jumper and fly to the Bahamas. So we decided to make coconut ice cream instead. Now, if you’ve never made ice cream before, the holiday season is a fun time to try.

It’s easy: all you need is a freezer and some patience. Yes, I know, the iron chefs use an ice cream machine but if you don’t have one, you can still make ice cream. After all, how do you think they made it before the machines?

Ingredients:

2 cups heavy cream

1 cup milk

2 cups coconut water

1 cup coconut meat, jelly

2 egg yolks

1 cup sugar

Directions:

Reduce the coconut water to 1 cup. Combine the cream, milk and reduced cocnut water in pan over medium heat. (Do not boil) 5-8 minutes. Beat egg yolks and suger until pale and smooth, 1-2 minutes. Gradually add 1 cup of hot cream mixture to yolks, stirring constantly to prevent curdling. Add remaining cream mix the same way. Cook on low heat until thickened. Cool completely. Add the ground coconut meat and jelly. Once the “custard” is cool, put into the freezer for 2 hours and then stir well to completely break up any ice crystals. Repeat, stirring again after freezing for another two hours. Then after two more hours, stir once again to keep the ice cream smooth and creamy.

Serves 4-6

We like to pour Peppermaster Hot Sweet Seductions sauces over the ice cream for a real treat. Drizzle any one of the new Pepper Elixirs (aka “syrups”) onto the ice cream for a fiery sweet treat or revert to one of our delicious dessert sauces; Chili Chocolate, Raspberries in Heat, Ginger Lime and Red Savina Mango.

Peppermaster hot sauce on ice cream

We invite you to try this at home with your family and friends. We think you’ll enjoy it. The time consuming part of the ice cream involves mostly impatient waiting while the ice cream actually freezes. Pour a couple of rum punch drinks and enjoy the island time wait. In the end, the 6 hour wait will be well worth it.

salt, black pepper and cumin, to taste

Spicy Chicken Soup Ingredients

Bowl of Spicy Chicken Soup

–
This recipe comes to us via Sabrina-Kate Eryou, a friend of the Peppermaster. You can follow her as stereoqueenbee on Twitter.

RT stereoqueenbee “It takes courage to grow up and become who you really are.” e.e. cummings

–

If you would like to see your favourite Peppermaster(R) recipe posted here, simply send cooking instructions and photos to recipes@peppermaster.com Do not forget to let us know how you would like to be credited.

These mashes are made by hand selecting the best fruit. They are designed to maintain optimum freshness for as long as possible without the use of preservatives. They are simply crushed with fresh lime juice and sea salt, balanced with citric acid, and then thickened with a small amount of natural gum and starch in order to maintain stability.

They will keep un-opened in the jar for several years, however optimum freshness begins to decline after about 6 months.

They will keep for two months after opening if kept cold, with no special care.

Once opened you can extend their fresh shelf life by several more months by keeping them clean, cold, and closed.

To preserve your Pepperfire Mashes follow these rituals:

Shake well. Remove the lid and pour the desired quantity of mash into your recipe or serving dish. Rinse the lid, and wipe down inside the lid with a clean paper towel. Wipe down the rim of the jar to remove any peppers or juice. Replace the lid. Return to the fridge. If you are finishing the jar within a month or two, this is the simplest way of keeping your mash fresh, longer.

If you follow these rituals your mash will keep for several months, depending on the variety, up to a year. If mould forms or fermentation occurs, you have lost the battle. Your mash has become contaminated, and you should discard it.

Your other option is to get one of those tiny ice cube (1/2”-1”) trays and freeze the rest of the mash. Once frozen, empty into a small plastic bag, and use the cubes when you want. They’ll keep for a year this way. If you eat spicy only on occasion, this will assure you of the freshest pepper mash when you really need it!

I hope this helps you to enjoy and extend both the freshness and value of your mash.

Need to get the last few drops out of the bottle? Squeeze in the juice of half a lime and slosh it around. Et voila!

All this thinking about lime and pepper has triggered an old memory. I’m wishin’ I had some fresh conch from Potter’s Cay, with lime and pepper rubbed into scored raw conch. The fishermen called it ‘Scorched conch”. Birdpeppers….mmmm.

Greg

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.