Red Pepper Jelly Recipes – With All The Meals

Red Pepper Jelly Recipes – With All The Meals
  • April 14th, 2015
  • Comments Off on Red Pepper Jelly Recipes – With All The Meals

Breakfast Sandwich

A simple and effective breakfast hunger squasher, a great go-to post-late nights.
Cook time:
4 english muffins
4 breakfast sausage patties
4 slices butterkase cheese, or another easy melting cheese
4 tablespoons Southport Grocery Pepper Jelly
¼ cup spinach
¼ cup arugula

Toast English muffins. Heat a medium skillet. Sauté breakfast sausage 3-4 minutes on each side. Place cheese onto one side of the English muffin, then top with sausage patty. Smear other side of the English muffin with 1 tablespoon pepper jelly & top with mixed greens. Close & eat!

Spring Greens & Shaved Celery Salad

Delicious salad with a slight punch of spicy-sweet flavor, makes a great side salad with dinner or lunch.
Cook time:
1 small shallot, finely minced
1 tablespoon Southport Grocery Pepper Jelly
3 tablespoons olive oil
2 tablespoons Sherry vinegar
salt & freshly ground pepper, to taste
3 celery stalks, shaved with a mandolin or very thinly sliced, plus 1/4 cup celery leaves
1 small bunch arugula, stems trimmed, leaves torn
1 small bunch baby spinach
2 tablespoons shaved Pecorino or Parmesan – optional

Combine the shallot, pepper jelly, oil, vinegar, salt and pepper. Whisk to combine and taste for seasoning. Combine greens and celery. Toss with dressing & serve with cheese if desired.

Blackened Alaskan Salmon with Sweet Chili Glaze

Salmon gets a boost of spice with chili flake and a soothing sweetness from our Pepper Jelly.
Cook time:
1” piece fresh turmeric, peeled & rough chop
1” piece fresh ginger, peeled & rough chop
1 clove garlic
¼ teaspoon dried chili flakes
¼ cup (2 oz) Southport Grocery Pepper Jelly
2 tablespoons soy sauce
4- 5oz Alaskan salmon fillets
¼ cup grapeseed oil

Combine first 7 ingredient in a blender & purée until combined. Pour marinade into a non-reactive baking dish then place salmon, skin side up, into marinade. Cover & refrigerate overnight.

Remove the salmon from the marinade; pat skin side dry. Place marinade in a small sauce pan & bring to a rolling boil for 3 minutes. Remove from heat & set aside. Preheat oven to 350.

Using a very sharp knife, make 3 short incisions into the skin of the salmon. Heat a sauté pan over medium-high heat. Add a thin layer of oil.
Place fillets, skin side down. Give the pan a gentle shake to check & to ensure that doesn’t burn. Cook until flesh is nearly opaque a 1/3 of the way up the fillet. Slide a spatula under & carefully turn over. Place in the preheated oven for 2 minutes or until a desired doneness has been reached. Remove from oven & place onto thick paper towel.

Serve salmon & sauce with noodles or rice & vegetables.

Vinegar pie

Sounds strange, tastes amazing – vinegar gives a brightness while red pepper jelly lends to complete the complexity.
Cook time:
Favorite pastry dough recipe (or ready-made pie crust)
2 tablespoons all-purpose flour, plus more for surface
2 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/6 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons Southport Grocery Pepper Jelly
1 cup plus 1 teaspoon water, divided
3 large eggs, divided
1 tablespoon turbinado sugar

Roll out pastry dough on a lightly floured surface with a floured rolling pin into a 12-inch round to fit into a 9-inch pie plate. Fit dough into pie plate & trim excess, leaving a 1/2-inch overhang. Fold overhang inward & crimp against the plate rim. Prick bottom of shell all over with a fork & chill 1 hour.

Preheat oven to 350. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar & 1 cup water. Lightly beat 2 eggs, & whisk into mixture. Return bowl to pan of simmering water; cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat & let cool to room temperature, about 20 minutes, stirring occasionally.

Pour filling into crust & place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash & sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents.

Bake pie until golden & surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.

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