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.

Ailes Piquantes Peppermaster

Ingrédients

3/4 tasse farine
1 1/2 cuillière a thé Peppermaster Épice de Bifteck (Épice de Steak Piment de Carotte)
5-10 ailes de poulet par personne
1/2 tasse du beurre fondu
1/2 tasse Peppermaster Ailes Incendiare
Sac de plastique (la sorte avec un zip ou un sac d’épicerie recyclé suffira)
huile de cuisine ou huile d’olive

Diréctions

Mettre la farine et l’Épice à Bifteck dans le sac de plastique et bien agiter le mélange.

Ajouter les ailes de poulet et bien fermer le sac. Bien rémuer afin de couvrir les ailes avec la farine.

Mettre les ailes dans une assiette et les mettre au réfrigérateur.

Chauffer le four au 400 dégrés F (200 C.) avant de commencer à cuire

Graisser légèrement une plaque à four avec l’huile de cuisine ou l’huile d’olive.

Mélanger le beurre fondu avec la sauce Ailes Incendiaires dans un bol.

Tremper les ailes dans la sauce et arranger les sur la plaque préparée. Les pointes devront être en bas. Faire cuir au four pendant 20 minutes, et tourner-les. Faire cuire pendant une autre 25 minutes, mettre le point d’un couteau dans la partie le plus épaisse de l’aile le plus large. Le jus doit être claire et la viande ne devrait plus avoir du rouge ou rose. Les ailes devrait aussi est très croustillant.

Servir avec une belle salade ou avec des crudité de carottes et céléris et une trempette à fromage bleu.

Pour plus de feu, mariner les ailes dans un de nos concassés, tels que l’Ouragan ou Piments Boucs ou dans la Sauce Incendiare AVANT de les mettres dans la farine.

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Peppermaster Hot Wings

Ingredients

3/4 cup all-purpose flour
1 1/2 teaspoons Peppermaster Chef’s Steak Spice (aka Carrot Pepper Steak Spice)
5-10 chicken wings per person
1/2 cup melted butter
1/2 cup Peppermaster Wings of Fire
Plastic bag (the sort with a zipper closure or clean recycled grocery bag will do)
Cooking spray or olive oil

Directions

Lightly grease a baking sheet with the cooking spray or olive oil.

Place the flour, and Steak Spice into a the plastic bag, and shake to mix. Add the chicken wings to the bag, closing it securely and toss until the wings are well coated with the flour mixture. Place the wings onto the a plate and place in the refrigerator.

Once you are ready to cook, preheat the oven to 400 degrees F.

Whisk together the melted butter and Wings of Fire in a small bowl. Dip the wings into the Wings of Fire mixture, and arrange on the baking sheet, tips down. Bake for about 20 minutes, then turn them over. After another 25 minutes of baking, stick a sharp knife into the thickest part of the drumstick part of the largest wing and the juices that flow out should be clear and there should be no red or pink left in the meat. The wings by now, should be crispy on the outside.

Serve with a fresh salad or fries and carrot and celery sticks with a blue cheese dressing.

For more heat, marinate the wings in the Hurricane or Goatpepper Mash or in Fusion Fire for an hour prior to tossing them in the flour mixture.

Ingredients:

1 pound fish filets
2 Tbsp Goatpepper Mash
4 cups corn flour, separated into 2 pans
1 egg beaten
1 egg bath (1 egg beaten with 1/3 cup milk or water)
2 Tbsp Peppermaster Chef’s Steak Spice
1/2 tsp Fire Salt

Directions for Marinating fish

Cut the fish into pieces 1 inch cubed x 3-4 inches long.
Toss the goatpepper mash with the fish, cover and refrigerate 1-3 hours.

Directions for Assembly

Line up your preparations in the following order:

One piece at a time, gently select the fish with the egg coating, place it in the first pan with the salted corn flour, covering completely with the corn flour and patting it into the fish.

Dip the coated fish in the egg bath and then put it into the spiced corn flour.

Fully coat and then remove to drying rack and let sit for 1-5 minutes while waiting for your pan to come to temperature.

The fish fingers can be pan fried in 1/4 inch oil and butter mixture or in a deep fryer.

Heat oil to 350 degrees and cook until golden brown, 3-5 minutes, If in a pan, turn after about 2 minutes.

Remove from fryer and dish onto absorbent paper to absorb any excess oil.

Serve immediately.

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Ingrédients:

1 livre filets de poisson
2 Cuilliere Concassé de Piment Bouc
4 tasses farine de maïs, séparé en 2 contenants
1 oueuf battu
1 bain d’oeuf (1 oeuf battu avec 1/3 tasse lait ou eau)
2 Cuilliere a Table Peppermaster assaisonnement des Épices Pimentés pour le Bifteck
1/2 cuilliere a thé Sel Allumé

Diréctions pour Mariner le poisson

Couper le poisson en morceaux d’un pouce carré par 3 a 4 pouces de longeur.
Mélanger le poisson délicatement avec le Concassé de Piment Bouc, couvrir et réfrigérer pendant 1-3 heures.

Diréctions de préparation

Assemblez les ingrédients sur le comptoir dans l’ordre suivant:

Un morceauz après l’autre, transférer le poisson déja enrobé avec l’oeuf, dans la première cassérole avec la farine salé. Couvrir le poisson complètement avec la farine, mettant de la pression.

Tremper le poisson dans le bain d’oeuf et par la suite dans la farine de maîs épicé.

Quand le poisson est complètement pané met-il sur le séchoir. Laisser reposer pendant 1-5 minutes en attendant chauffer l’huile.

Les doigts de poisson peuvent se faire cuire dans 1/4 pouce d’huile et buerre dans un poêle ou dans la frîteuse.

Chauffer l’huile a 350 dégrées et cuire jusqu’a ce qu’ils soient dorés; 3-5 minutes, Si dans un poêle, tourner les après 2 minutes environ.

Enlever le poisson et metter le sur le papier absorbant afin d’absorber l’écedant d’huile.

Servez-les immédiatement.

Ingredients:

Ingredients for Marinade:
3 Tablespoons Szechuan Black Bean Orange

Ingredients for stir-fry:
¾ pound beef sirloin or flank, sliced into strips 1½ inches long and ¼ inch thick
2 Tablespoons vegetable oil
3 celery stalks, julienned
1 leek, white and light green parts only, washed well and cut into 1-inch diagonal slices
1 sweet red, orange or yellow pepper julienned
4 teaspoons Hurricane Mash
6 Tablespoons Szechuan Black Bean Orange
2½ tablespoons dry sherry or white cooking wine, rice wine or sake
1 teaspoon toasted sesame oil

Directions:
In a medium-size bowl, mix Szechuan Black Bean Orange Sauce and beef, let stand for 15 minutes.

In a wok, heat the oil over a medium-high heat until nearly smoking. Stir fry the beef until it turns color, about 30 seconds. Remove with a slotted spoon or skimmer and set aside. Add the celery, leek, and sweet pepper to the wok and stir fry until hot, 1 minute. Add in the remaining Szechuan Black Bean Orange. Stir-fry 2 minutes to mix well. Sprinkle on the sherry and sesame oil. Serve immediately with steamed rice.

Ingredients:
One 6½-to-7-lb piglet or 5 pounds pork butt with skin
1 jar Peppermaster Sauce

Directions:
Rub the pork with the Peppermaster Sauce on all its surfaces and leave overnight in the refrigerator.

Preheat the oven or barbecue to 250F. If using a piglet, make small cuts with a sharp boning knife at all the joints of the shoulder and legs to sever the nerves and cartilage to prvent shrinkage as it roasts. (You don’t need to do this if using pork butt.) Place the pork in a roasting pan or on a rotisserie and paint the marinade onto it. Roast slowly until the meat falls away when tugged on with a fork and the marinade paste on the top of the meat is looking slightly crusty, 8 to 9 hours. Remove from the oven and let rest 10 minutes, then cut into 4-inch pieces and serve with Szechuan Potato Salad, Pineapple Corn Salsa and fresh Kaiser rolls.

Ingredients

Ingredients for cooking rice:
3 teaspoons safflower oil or vegetable oil
1 ½ Tablespoons Tellicherry Black Pepper Sauce
2 cups water
2 teaspoons salt

Ingredients for marinating shrimp:
1-3 Tablespoons Hurricane Mash
1 1/2 lbs shelled, de-veined shrimp

Ingredients for cooking shrimp:
1 Tablespoon butter
1 Tablespoons Tellicherry Black
1 Tablespoon safflower oil,
1 large onion, chopped
1 bell pepper chopped
1 red sweet pepper chopped
3 Tablespoons Peppermaster Sauce
¼ Cup lager beer
¼ Cup dry white wine
½ Pound (1 cup) cooked fresh or frozen peas
1 Tablespoon finely chopped fresh parsley leaves, for garnish

Directions

Directions for cooking rice:
In a heavy saucepan with a heavy lid, heat 3 teaspoons of the safflower oil over medium-high heat, then add Tellicherry sauce until sizzling, about 1 minute. Add the 2 cups water and bring to a boil. Add the rice and 2 teaspoons of salt. Stir, reduce the heat to medium-low, cover, and cook without stirring until the rice is done, about 15 minutes. Remove the lid, drizzle with 2 teaspoons of the safflower oil, and rake the top of the rice with a fork. Turn the heat off and cover for 10 minutes, then uncover and let cool.

Directions for cooking shrimp:
Marinate shrimp in Hurricane Mash for up to one hour before cooking.

In a skillet, add 1 tablespoon of butter and 1 tablespoon of Tellicherry Black and cook the shrimp, about 2 minutes. Remove shrimp and set aside.

Heat the safflower oil over medium-high heat, stirring in the garlic, onion, bell pepper, and Peppermaster Sauces, stirring gently until the liquid evaporates, about 5 minutes. Continuing to stir, add the beer and bring to a boil. Add the white wine and cooked rice. Stir gently until the rice takes on a uniform color from the other ingredients. Push the shrimp and cooked peas into the rice once it has been blended and coloured, stirring ever so slightly, then simmer without stirring over medium-low heat until the rice dries and the shrimp are hot, about 5 minutes. Sprinkle the top with parsley and serve with Tex-Mex Cornbread or flatbreads.

Ingredients:
2 Tablespoons extra-virgin oil
2 bell peppers, chopped
3 Large garlic cloves, finely chopped
1 Medium-size onion, chopped
1 Tablespoon Hurricane Mash
1 Pound red snapper fillets, cut into 1-inch pieces
Tellicherry Black Pepper Sauce

Directions:
In a large skillet, heat the olive oil over medium heat with the green pepper, garlic, and onion and cook until soft, about 10 minutes, stirring frequently. Add the Hurricane Mash and stir. Add the fish, tossing so it is well covered with the vegetables. Cover, reduce the heat to medium, and cook 5 minutes. Stir again, and cook until the fish is firm but not breaking apart, about another 5 minutes. Drizzle with Tellicherry Black Pepper Sauce and serve immediately with boiled potatoes or rice and steamed vegetables.

Ingredients:
1 oz Raspberries in Heat
2 oz Dark Rum
Crushed Ice or Ice Cubes

Directions:
Combine ingredients in a cocktail shaker, shake gently

Pour into daquiri glasses over ice.
Serve immediately

Ingredients

One 5-pound pork butt or shoulder with the fat on

2 Teaspoons salt

Tortillas for serving

Ingredients for the marinade:

¼Cup freshly ground black pepper

1 Teaspoon ground cinnamon

1 Teaspoon ground cumin

2 Teaspoon dried oregano

3 Allspice berries

¼ Teaspoon hot paprika

8 Large garlic cloves, chopped

2/3 Cup freshly squeezed orange juice

3 Tablespoons Hurricane Mash

¼ Cup red wine vinegar

Ingredients for the wrapping

1 Large onion, sliced

Banana leaves, plantain leaves, cornhusks, or aluminium foil

Ingredients for the sauce:

½ Cup very finely chopped onions

3 Tablespoons Peppermaster Sauce

2/3 Cup freshly squeezed bitter orange juice or

⅓ Cup freshly squeezed navel orange juice and

⅓ Cup freshly squeezed lime juice

Directions:

Directions for marinating:

Pierce the meat several times with a skewer and rub the salt all over. Combine the ingredients in a small bowl, then coat the pork with the marinade. Place the onion on top of the meat, and wrap it up with the leaves or foil. Refrigerate overnight.

Directions for cooking:

Preheat the oven to 325. Transfer the wrapped pork to a roasting pan and roast until very tender and the meat shreds easily with a fork, 6 to 7 hours. Remove the wrapping from the meat and shred the pork off the bone with forks. Transfer the meat to a serving platter and spoon the collected juices over it.

Directions for the sauce:

To make the sauce, place the onion, Peppermaster Sauce, bitter orange or orange-lime juice mix in a blender and run briefly until almost smooth. Transfer to a serving bowl.