Molten Golden Carolina Risotto
2 TB extra virgin olive oil
1 cup Carolina Plantation aromatic rice or arborio rice
1 sweet onion, chopped
2 cups chicken broth or vegetable broth
4 ozs. gourmet mushrooms of your choice (cremini, shiitake, oyster)
1-1/2 cups dry white wine
¼ cup Palmetto Pepper Potions Molten Golden hot sauce
¼ cup freshly grated parmesan cheese
1 TB fresh thyme
Mix olive oil and rice together in a large microwave-safe casserole dish with a glass cover. Stir well until rice is well-coated. Cover and microwave on high for one minute. Add chicken or vegetable broth and chopped onion. Stir, cover and microwave for five minutes. Add mushrooms, stir, cover and microwave for five minutes. Add 1 cup of the white wine, stir,m cover and microwave for 8 minutes. Add Molten Golden, parmesan cheese and remaining ½ cup of wine. Microwave, covered, for an additional two minutes. Stir in fresh thyme leaves just before serving.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Crab Stuffed Mushrooms
1 lb.. white button mushroom caps, cleaned
6 ozs. lump crab meat
¼ bread crumbs
4 ozs. cream cheese, softened
1 clove fresh garlic, minced
2 TB. Molten Golden hot sauce
2 TB butter
Preheat oven to 375 degrees. Combine crab meat, bread crumbs, cream cheese, garlic and Molten Golden. Stir until well mixed. Fill mushroom caps with the crab mixture. Top each stuffed mushroom with a dab of butter. Bake mushroom caps for 20 minutes. Serve with extra Molten Golden.
Recipe courtesy of Lynne Blevins, Santa Maria, CA
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Deviled Eggs
1 dozen farm-fresh eggs, hard boiled, peeled and cooled
1/4 cup mayonnaise
1-2 TB Palmetto Pepper Potions Molten Golden Hot Sauce
1 tsp. seasoned salt
2 TB sweet pickle relish
Slice each boiled egg in half, lengthwise. Remove each cooked egg yolk
by gently squeezing the egg halves over a small mixing bowl. Add
mayonnaise, Molten Golden, seasoned salt and pickle relish. Mix
thoroughly with a fork until smooth. Fill empty egg white halves with
yolk mixture. Sprinkle with paprika, if desired, and serve with extra
Molten Golden.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Brie with Fuji Apples
1 one-lb. wheel of brie cheese
1 bottle Molten Golden Hot Sauce
2 Fuji apples, cored and thinly sliced
1/4 cup brown sugar
1/2 cup sliced almonds
1 fresh lemon
Heat oven to 325 degrees. Core apples, then quarter and cut into thin slices. Squeeze fresh lemon juice over apples and set aside. Place brie cheese on a baking sheet and cover with a generous layer of Molten Golden. Sprinkle with brown sugar, then top with apple slices in a single layer. Bake for 10 minutes and remove from oven. Add sliced almonds and continue baking until almonds are toasted. Serve with whole wheat crackers.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Grilled Tuna
4 Fresh Tuna Loin Steaks
1 Bottle of Molten Golden Hot Sauce
Salt & Pepper to taste
Grill tuna steaks approximately 6 minutes each side or until desired doneness is achieved. This tuna is excellent when served rare. Sprinkle each side with salt and pepper to taste. Remove tuna steaks from grill and top with a generous layer of Molten Golden. Serve with asparagus and a garden salad.
Serves 4.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Breakfast Bagel
A quick and filling busy-morning breakfast.
Whole Wheat Bagel
Cooked Canadian Bacon or Meatless Sausage Patty
Molten
Golden Hot Sauce
While bagel is toasting, heat Canadian bacon or veggie sausage in microwave. Top toasted bagel with cooked Canadian bacon or veggie sausage, then add plenty of Molten Golden. This breakfast travels well when wrapped in foil. Optional: Add scrambled eggs or cheese.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Glazed Shrimp
1 lb. shrimp, peeled and deveined
2 TBSP Molten Golden Hot Sauce
1 TBSP honey
2 tsp extra virgin olive oil
Heat oil in a non-stick pan over medium heat. Add shrimp and sauté until pink -- about 3 minutes. Toss with Molten Golden and honey before serving. Serve with basmati rice pilaf or couscous and creamed spinach.
©Palmetto Pepper Potions • www.pepperpotions.com
Filet Mignon with Molten Golden Mashed Potatoes
Potatoes
6-8 Golden Yukon potatoes
1-2 TB Molten Golden Hot Sauce
1 TB unsalted butter
1/2 cup milk
Salt and pepper to taste
Boil 1 quart of water. Scrub, peel and dice potatoes into large chunks. Boil potatoes, covered for 20-30 minutes or until tender. Drain. In mixing bowl combine potatoes and butter. Mix until smooth, then add milk and 1-2 TB Molten Golden and mix well. Taste and add salt and pepper if desired. Cover to keep warm while preparing filets.
©Palmetto Pepper Potions • www.pepperpotions.com
Filet Mignon
2-4 choice beef tenderloin filets
2 to 2-1/2" thick
Lawry's seasoned salt
1 Lb. fresh mushrooms, sliced
1/2 cup dry white wine
1 TB unsalted butter
Heat an iron skillet over high heat. Do not add any butter or oil. Season one side of each filet with seasoned salt. Lay filets in hot skillet and reduce heat to medium. After approximately 3-4 minutes, cut into a filet from the edge to see color of center of meat. Turn filets, season, and cook 2-3 minutes on the second side until desired doneness is reached. Remove filets and add 1 TB butter to skillet. Saute mushrooms until tender, adding wine as you sauté. Serve with Molten Golden mashed potatoes and a spinach salad with dried cranberries, walnuts and vinaigrette dressing.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Maple Salmon
4 Wild Coho Salmon filets
2 TB extra virgin olive oil
1/2 cup dry white wine
4 TB Molten Golden Hot Sauce
2 TB pure maple syrup
Stir Molten Golden and maple syrup together and set aside. Heat olive oil in large non-stick pan over medium heat. Pour half of the wine into the skillet. Place filets in pan, skin side facing up. Cook salmon for approximately 5 minutes, then turn so that skin side is down. Cover and cook for about 3 minutes, then spoon the Molten Golden and maple sauce over each filet. Cover and cook for about 2 more minutes or until desired doneness is reached.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Pineapple Shrimp
1 Lb. cooked, tail-on shrimp
1 fresh pineapple, peeled, cored and cut into chunks
1 large, sweet onion, cut into thin rings
1 red bell pepper, cut into large dice
1-2 fresh broccoli crowns, cut into florets
1 TB extra virgin olive oil
1/4 cup dry white wine
3 TB Molten Golden Hot Sauce
Heat olive oil in large non-stick pan over medium heat. Saute onion until translucent. Add wine. Add red bell pepper, pineapple chunks and broccoli florets, cover and cook for 5-8 minutes, stirring frequently until broccoli is tender and bright green. Add shrimp and Molten Golden and toss well. Serve over a bed of salad greens or jasmine rice.
©Palmetto Pepper Potions • www.pepperpotions.com
Molten Golden Chicken Curry
This fragrant dish is a joy to prepare and takes just over half an hour.
You could easily substitute firm sliced tofu for the chicken.
2 TB. extra virgin olive oil
1 large onion, chopped
4 cloves fresh garlic, minced
8 ozs. fresh mushrooms, sliced
1 bag (16 ozs.) baby carrots
1 cup dry white wine
1 TB curry powder
2 tsp. cinnamon
1 TB fresh ginger, peeled and minced
3 TB Molten Golden hot sauce
1 tsp. seasoned salt
black pepper, to taste
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 can light coconut milk (1/2 cup will be used in the rice)
juice of 1 fresh lime
2 TB fresh basil leaves, minced
2 cups fresh mung bean sprouts
Rice
1 cup jasmine rice
½ cup light coconut milk
1 green tea teabag
1-3/4 cups water
Prepare rice first. Bring water to a boil. Add rice, coconut milk and then tear open the teabag and pour the contents into the water. Stir, cover and reduce heat to low. Set a timer and simmer rice for approximately 22 minutes.
While rice cooks, heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté until translucent, adding wine as necessary to keep onions from browning. Add garlic, mushrooms and carrots. Stir well -- then add curry powder, cinnamon, ginger, Molten Golden, salt, pepper and chicken. Add the rest of the wine and the remaining coconut milk, then stir again and cover. Cook for approximately 25 minutes over medium heat, stirring occasionally. In the last three minutes of cooking, add the fresh lime juice, minced basil and bean sprouts. Cover for a couple of minutes to steam the sprouts. Stir. Serve over coconut jasmine rice and pass plenty of Molten Golden at the table. Serves 4-6.
©Palmetto Pepper Potions • www.pepperpotions.com
Grilled Chicken with Mango Salsa
This recipe is courtesy of our friend Sallie Simpson of Clemmons, NC
4 boneless, skinless chicken breasts
2 tablespoons honey
1 tablespoon Molten Golden
1 mango, peeled and diced (about 1 1/2 cups)
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 1/2 teaspoons Molten Golden
1 tablespoon fresh lime juice
Mix the honey and 1 tablespoon Molten Golden.Brush on both sides of the chicken and refrigerate 4 - 8 hours. Grill until done. Combine mango, onion, pepper, remaining Molten Golden and lime juice. Serve spooned over chicken.
©Palmetto Pepper Potions • www.pepperpotions.com
Curry Chutney Cheese Ball
Another great recipe from Sallie Simpson!
2 (8 ounce) packages of cream cheese (fat free works well if desired)
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup mango chutney, chopped
2 teaspoons Molten Golden
3 ounces slivered almonds, toasted
Mix all ingredients except almonds. Form into a ball and refrigerate several hours for flavors to blend. Cover cheese ball with almonds before serving with crackers and/or slices of fruit.
©Palmetto Pepper Potions • www.pepperpotions.com
