RECIPE IDEAS - YOU CAN ONLY EAT SO MUCH TOAST

Since I don’t eat toast there are plenty of other ways to use jellies and jams.

Pineapple Pepper Sauce Ideas

GLAZE

Warm the amount of sauce you need in the microwave, to liquefy it. Brush over chicken, pork or seafood after you flip it the first time. Flip back to side one and brush it just before you take it off the grill. Key is to caramelize the sauce onto the meat product. Our favorite is using this to glaze salmon.

Works equally well when cooking ham to glaze the entire thing.

_________________

PIZZA

Warm the amount of sauce you need in the microwave, to liquefy it. Use it as your marinara, then build a pizza on top of the sauce. You can really do any flavors of pizza you like, but we really like Mexican pizza, (cilantro, Fresno or serrano chilies, chorizo, onions or anything else you like) with this pineapple as the marinara. Close second is Canadian bacon, for those that don’t like fruit on pizza, this is perfect.

_________________

• Try it as a topping for your weekend pancakes, waffles or French toast and opt in for sweet and savory vs. sweet.

• Use as a topping for ice cream. You scream, I scream, we all scream for ice cream. I know this may sound crazy, but that’s who we are.

• Heat up what you need in the microwave to get a slightly liquid consistency, then pour some over a goat cheese or cream cheese log for a delectable appetizer. OR try it on a hot dog or a roast beef sandwich.

• Toss a tablespoon of this into your next stir fry, right near the end of cooking.

• Mix with coconut milk and marinate shrimp and toss shrimp on the grill.

• Make a glaze for bacon, mix two tbs of jelly or jam with either soy sauce or balsamic vinegar, liquify in microwave and brush onto uncooked bacon. Cook the bacon however you like, we personally like ours on our smoker.

• Liquify in microwave and drizzle over pizza.

• Liquify and add a tablespoon to your normal margartia, makes a spicy diablo margarita.

•••••••••••••

HABANERO JELLY Ideas

BUFFALO CHICKEN WINGS

Wings:

2 pounds chicken wings

2 tablespoons grapeseed oil

1 tablespoon salt, pepper and garlic powder equal blend

Sauce:

2 tbs butter, softened

1/4 cup hot sauce, such as Frank's

2 tablespoons Habanero jelly

1 teaspoon celery seed

1. For the wings: Preheat the Traeger to 200 degrees F. Toss the wings with the oil and the salt, pepper and garlic blend. Cook directly on grates. Cook for 90 minutes. After cooking, remove the wings from the Traeger and cool for 30 minutes or more.

2. For the sauce: In mixing bowl, blend the butter, hot sauce, habanero jelly, and celery seed until well mixed.

3. Preheat a fryer to 375 degrees F. Add the wings to the fryer and cook until crisp, 2 to 3 minutes. Once crisp, remove from the fryer and allow excess grease to drain.

4. Toss the wings in the sauce mixture and serve.

_________________

GLAZE

• Warm the amount of sauce you need in the microwave, to liquefy it.

• Brush over chicken, pork or seafood after you flip it the first time. Flip back to side one and brush it just before you take it off the grill. Key is to caramelize the sauce onto the meat product.

• Works equally well when cooking ham to glaze the entire thing.

_________________

FRIED GREEN TOMATOES

One large green tomato, the kind grown to fry. 

2 tbs cooking oil 

1 cup flour

1/2 cup corn meal

Pinch of salt

Pinch of cayenne  

1 egg , 1/2 cup buttermilk , 1/2 cup Habanero Pepper Jelly 

Steps:

Add flour, corn meal, salt, and cayenne to a bowl and whisk to mix . Add the egg, Habanero Jelly, and buttermilk to a small bowl and whisk well . Pour the oil in a cast iron pan and heat to medium . Slice tomato in 1/4” slices

Dredge each slice in the Habanero Jelly mixture, and then in the flour mixture. Make sure both sides of each slice are well coated.

Gently add the slices to the hot oil and fry each side until brown and crisp. Serve immediately.

Possible Garnishes: green onion, grated smoked cheese or simply eat with a cold beer in hand.

_________________

• BREAKFAST / LUNCH - Try it on top of your cream cheese bagel, this one will become part of your morning routine. Also dump it over a goat cheese log as a super easy appetizer.

• ASIAN - Works great in fried rice or added to your stir fry creation.

• APPETIZER - Heat up what you need in the microwave to get a slightly liquid consistency, then pour some over a goat cheese or cream cheese log for a delectable appetizer.

• SANDWICHES - Makes a great peanut butter sandwich. Slather peanut butter on one piece of bread, add fresh basil leaves, slather habanero jelly on the other piece of bread, slap-em together, EAT.

• Try some on your grilled cheese sandwich.

• PIZZA - Liquify in microwave and drizzle over pizza.

• BAKED BEANS - add 2tbs to the beginning of your sauce and beans, no need for extra brown sugar, plus I like my beans more slightly sweet and tangy so I add a little extra vinegar. Then add my spice profiles herbs, spices or rubs.

•••••••••••••

APPLE RHUBARB JAM IDEAS

• Goes well with pork chops as an accompanying sauce.

• I won’t even tell you about using it as a ice cream topping… oops, well, try warming it up and top your ice cream bowl. 🍨

• Eat directly out of the jar, 😎

•••••••••••••

RHUBARB Strawberry JAM IDEAS

• Goes well with pork chops and chicken as a glaze.

• Makes a nice salad dressing, 2 tbs of balsamic vinegar, 1 tbs of jam, few drops of olive oil, few drops of molasses, cane sugar or agave.

• I won’t even tell you about using it as a ice cream topping… oops, well, try warming it up and top your ice cream bowl. 🍨

• Eat directly out of the jar, 😎

• Pairs well with goat cheese or cream cheese.

• Try some on your grilled cheese sandwich.

•••••••••••••

blackberry pepper JAM & NW BLACKBERRY IDEAS

• Either of these pair really well with mahi-mahi or halibut on the grill. Mix in a tiny portion of oil to the warmed up jam and brush onto the fish. Works great with salmon as well, just personally not a fan of salmon.

• Again we won’t even mention about using it as a ice cream topping… oops, well, try warming it up and top your ice cream bowl. 🍨

• Try some on your grilled cheese sandwich.

• Makes a nice salad dressing, 2 tbs of balsamic vinegar, 1 tbs of jam, few drops of olive oil, few drops of molasses, cane sugar or agave. Or really any vinegar and oil to whichever flavor profile your looking for.

•••••••••••••

PEACH HABANERO JAM

• This goes really well with a porkchop or grilled chicken, as a glaze or just as a sauce on the side.

• Plop a big dallop of this onto a melted brie block and devour with crisp bread or crackers.

• This makes an amazing grilled cheese sandwich, plus you could always add ham to that grilled cheese.

• Liquify in microwave and drizzle over pizza.

• Try some on your grilled cheese sandwich.

•••••••••••••

Smoked Cheese Ideas

POPCORN TOPPING

Straight out of the refridgerator, grate super finely and sprinkle over your hot popcorn.

_________________

MAC N’ CHEESE

Grate directly over the standard yellow box, and it’ll make that more flavorful. Or grate over your own homemade creation.

Help any grilled cheese over the top, by slicing thinly and substituting it with your regular cheese. (notice I didn’t mention cutting the cheese)

_________________

STUFFED PEPPERS

Combine Cotija cheese, Smoked cheese and stuff a poblano pepper. You can also add hot italian sausage to that mixture of cheese.

_________________

• Grate cheese into grits for a great creamy, cheesy concoction. Ya’ll need some cheesy grits in yer life.

•••••••••••••

GG No. 1 Sauce Ideas

4 oz. serving size = 3 - 4 meals approx. 8 oz. serving size = 6 - 7 meals approx.

SALAD DRESSING - below you’ll find measurements, but when making a dressing, measures aren’t nearly as important as taste, so adjust accordingly. Toss with your choice of salad ingredients.

1/2 - 1 tsp GG (depending on your spice tolerance)

Several drops of sesame oil

2 tbs Rice Wine vinegar

1 tbs olive oil

_________________

SHRIMP KABOBS

1.5 tbs GG

1/2 can of coconut milk

Marinate shrimp in mixture for an hour before grilling the shrimp on a hot grill (roughly 400º) Flip after 3 - 4 minutes. Pull when delightfully pink. Alternate fresh pineapple between shrimp on skewer (optional). You can of course, use any vegetable or fruit you desire.

_________________

DIPPING SAUCE

Add a tablespoon of GG, 4 drops of sesame oil, 1/2 teaspoon of soy sauce, 1/2 teaspoon of rice vinegar, a squirt of sriracha . Makes a great dipping sauce for gyoza’s.

_________________

• Of course you can add this to a stir-fry, plus it’ll save you a ton of time in prep of garlic and ginger. I typically add this in the last 5-10 minutes of cooking, since you can easily cook the flavor away if it’s added too soon.

• Add a teaspoon of this to a 1/3 cup of mayonnaise and use as a relished spread for sandwiches. You can also substitute cream cheese for the mayonnaise and use the same way. Reminder, if you like it spicy add more, adjust to your liking.

• Combine GG and olive oil and toss with green beans and bake in the oven.

• Add to your favorite chicken salad recipe.

•••••••••••••

Dilly Beans

• Add 1-2 tbs of juice into your next bloody mary. This goes the same for using our pickling juice from the Original Smokehaus Dills. Shhh… don’t tell anyone that secret.

• On your next BLT, substitute these green beans for the lettuce.

• Substitute these green beans for pickles in a egg salad sandwich.

• Great surprising crunch in a tossed salad or potato salad and added to cottage cheese for a mid-day savory snack.

•••••••••••••

Dill PICKLES

DILL PICKLE SOUP

5-1/2 cups chicken broth

1-3/4 lbs russet potatoes, peeled and quartered

2 cups small diced carrots

1 cup small diced dill pickles (3-4 large whole dills)

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 cup sour cream

1/4 cup water

2 cups dill pickle juice* Smokehaus Original Dill Spears or Smokehaus Original Dills

1-1/2 teaspoons Old Bay seasoning

1/2 teaspoon table salt*

1/2 teaspoon coarsely ground pepper

1/4 teaspoon cayenne pepper

Garnishes: sliced dill pickles, fresh dill and black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately with a nice rustic bread.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. Very possible you will not need any salt.

•••••••••••••

Feel free to share how you’re using our products and maybe it’ll make this page.