Newsletter

Recipes

In this section we intend to build a cookbook month by month. We invite you to share your own favorite recipe using Arizona Pepper Products Co products to be used in our new "Gunslinger Smokin' Hot Recipe Book". If your recipe is selected for our book, we will give you full credit and recognition.

We will also feature submitted "Gunslinger" recipes on our new site, and your recipe may be chosen as the "recipe of the month". Each winner will receive a special flamin' hot gift.
SMOKIN' HOT RECIPE ARCHIVE
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Added on : May 27, 2010

RECIPES OF THE MONTH

PORK CHOPS

Ingredients:

5-6 Pork Chops, cut 1 inch thick
2 Tbs. Shortening or Drippings
1 Tbs. Salt
1/2 Tsp. Pepper
1/4 Cup Ketchup
1 Tbs. Dry Mustard
2 Tsp. ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE to taste
2 Tbs. Cider Vinegar
1 Tbs. Sugar
1/3 cup Water

Preparation:

Brown pork chops in shortening, pour off dripping. Season with salt and pepper. Mix Arizona Gusnlinger Pepper Sauce, ketchup and dry mustard; spread on chops, combine vinegar, water and sugar, pour around chops. Cover tightly; simmer 45 minutes.

Yield: 5-6 servings


SPICY CHEESE SPREAD

Ingredients:

1 Lb. Shredded extra-sharp cheddar cheese
1 (4oz) jar diced pimientos, drained
3/4 Cup chopped pecans
1/2 Cup Mayonnaise
12 Jalapeño Stuffed Olives, diced
2 Tbs. Dry Sherry
2 Tsp. ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE to taste
1 Tbs. Olive Juice
1 Tsp. Sugar

Preparation:

Combine all ingredients, stir well and chill.

Yield: About 4 cups

 

 

 

SMOKIN' HOT BUFFLALO WINGS
SMOKIN' HOT AVOCADO DIP
SMOKIN’ HOT BLOODY MARY
SMOKIN’ HOT SHOTS
PRAIRIE FIRE
SMOKIN' HOT CAJUN HAMBURGERS
OYSTERS GUNSLINGER
SMOKIN’ BAKED BEANS WITH A KICK!
SPICY BARBECUE SHRIMP
EASY BBQ

SMOKIN’ HOT BBQ CHICKEN
MACARONI CHICKEN SALAD
SMOKIN’ HOT SEAFOOD SANDWICHES
GUNSLINGER MEATLOAF
GUNSLINGER CHEESE SPREAD
GUNSLINGER SUNSET MARTINI
BLACK BEAN TORTILLA WRAPS


SMOKIN' HOT BUFFLALO WINGS
Chief Gunslinger Bill Marko

2 Lbs. Chicken Wings (12 - 15 Wings)
1/4 Cup Arizona Gunslinger Smokin' Hot Jalapeno Pepper Sauce
1/2 Cup (1 stick) Melted Butter or margarine

Split wings at each joint, discard tips, pat dry

DEEP FRY: 400° for 12 minutes or until crispy; drain, OR

BAKE: 425° in roasting pan for 30 minutes; turn over and bake an addition 30 minutes

Mix sauce and butter. Dip wings to coat completely.
Serving suggestion: Accompany with celery stick and blue cheese dip


SMOKIN' HOT AVOCADO DIP
Gay P.
Nashville, TN

2 Ripe avocados
1/2 Cup mayonnaise
3 Tablespoons lemon juice
1 Teaspoon chili powder
1/2 Teaspoon Arizona Gunslinger Smokin' Hot Jalapeno Pepper Sauce
1 Garlic clove, pressed
1/4 Teaspoon salt

Place avocados in blender and blend until smooth. Stir in remaining ingredients. Refrigerate for 1 hour before serving to let flavors set


SMOKIN’ HOT BLOODY MARY

2 24oz. cans of V-8 Vegetable Cocktail
7oz. Creole mustard
1 1/2 Teaspoon prepared horseradish
1 Teaspoon garlic powder
1 Teaspoon cracked black pepper
1 1/2 Teaspoon Worcestershire Sauce
11 Dashes Arizona Gunslinger Smokin' Hot Jalapeno Pepper Sauce

Pour 1 1/4 ounces of Vodka and 7 ounces of mix on ice in a 12 ounce glass. Garnish with celery stick and lime slice


SMOKIN’ HOT SHOTS

1 Shot Cinnamon Schnapps
2 Dashes Arizona Gunslinger Smokin' Hot Jalapeno Pepper Sauce


PRAIRIE FIRE

1 Shot Tequila
2 Dashes Arizona Gunslinger Smokin' Hot Jalapeno Sauce


SMOKIN' HOT CAJUN HAMBURGERS
Laura N. Birmingham, AL

(Serves 4)

1 1/2 lbs. ground beef
1 egg
1 large onion, chopped and cooked
2 garlic cloves, smashed and chopped
1 tsp. Worcestershire sauce
2-3 oz. Arizona Gunslinger, or to taste
salt to taste

· Place beef in bowl.
· Add egg, cooked onion, garlic, salt, Worcestershire sauce and Arizona Gunslinger.
· Heat cast iron pan over medium heat. Add hamburgers and cook 8 minutes.
· Turn patties over 3 to 4 times during cooking.

OPTIONAL SAUCE

1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. paprika
1 tsp. oregano
2 tsp olive oil
1 1/2 cups beef stock, heated
1 tbsp. cornstarch 3 tbsp cold water

· Mix spices and herbs together; set aside
· Heat cast iron pan over medium heat. When hot, pour in oil. Add spice mixture and cook 1 minute.
· Add hamburgers and cook 8 minutes. Turn patties over 3 to 4 times during cooking.
· Remove hamburgers from pan and keep hot.
· Pour beef stock into same pan. Boil 3 to 4 minutes
· Dissolve cornstarch in cold water; stir into sauce and cook 1 minute.

Pour sauce over hamburgers.


OYSTERS GUNSLINGER
Elaine J.
FT. Myers. FL

12 oysters
12 oyster shells
1 cup flour
4 tbsp. butter
4 tbsp. dry white wine
2 tbsp. lemon juice
12 drops Arizona Gunslinger Jalapeno Pepper Sauce
1 tsp. paprika
salt and pepper

Flour, salt and pepper coat oyster. Sauté in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, paprika, lemon juice and shallots to the pan the oysters were sautéed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Gunslinger on each oyster.


SMOKIN’ BAKED BEANS WITH A KICK!
Stan B. Columbus. OH

1 (16 oz.) can Pork and Beans
1/4 cup Brown Sugar
1 tbs. Chopped Onion
2 tbs. Arizona Gunslinger Smokin’ Hot Jalapeno Pepper Sauce

Mix all ingredients in a saucepan and cook over medium heat until bubbling.


SPICY BARBECUE SHRIMP
Helen B. St. Louis, MO

1/4 lb. bacon, chopped
1 stick (1/2 cup) butter or margarine
1 medium onion, chopped
4 garlic cloves, pressed
2 tablespoon Old Bay seasoning
2 teaspoon Arizona Gunslinger Smokin' Hot Jalapeno Sauce
2 tablespoon lemon juice
1 1/2 pounds medium-size fresh shrimp, unpeeled

SAUTÉ bacon in a large skillet until crisp. Add butter and next 4 ingredients, and cook over medium heat until onion is tender. Stir in lemon juice, Gunslinger and shrimp; cook, stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread.

Makes 3 to 4 main dish servings or 8 appetizer servings.


EASY BBQ
David W. Baltimore, MD

2 - 2 to 3 Lb. pork loin roasts
1 Tbsp. red pepper flakes (the kind that you sprinkle on pizza)
Hickory wood blocks and chips
2 bottles Arizona Gunslinger® Smokin' Hot BBQ Sauce
1 tsp. liquid smoke flavoring
1/2 cup red wine vinegar
2 tsp. Arizona Gunslinger® Smokin' Hot Jalapeno Sauce

Sprinkle red pepper flakes on pork and refrigerate overnight. On charcoal grill, place charcoal on one side of bottom charcoal grate stacking the charcoal to about 2 inches below the cooking grate and add lighter fluid. Soak hickory blocks and chips in water for at least one hour. Light charcoal and wait for flames to die down and for ash to just form on coals. Add hickory blocks and then chips on top of charcoals. Place foil pie pan on other side of charcoal grate and fill with water. Put on cooking grate and place pork loins over pan of water, on opposite side from charcoal. Place lid on grill and adjust vents so that hickory blocks and chips will smoke but not catch fire.

There is a certain art to this process. The key is to allow just enough air in to make the wood smoke but not flame up. If things are going right, there should be a tremendous amount of smoke coming from the grill with the lid on. If you think things are dying down too much, just lift the lid for a few minutes and the wood will flame up. Then when you replace the lid, the smoke will again start pouring out of the grill. Smoke the pork for about two to three hours this way. There is no need to turn the meat. Remove pork from grill. Combine Arizona Gunslinger® Smokin' Hot BBQ Sauce, liquid smoke, red wine vinegar and Arizona Gunslinger® Smokin Hot Jalapeno Sauce in large crock pot. Place pork in crock pot and simmer on low/medium heat for 4 - 5 hours. Remove pork from crock pot and allow to cool. Shred pork with fork and by hand and remove any fat or gristle from meat. Place meat into serving dish. Spoon some of barbecue sauce from crock pot onto meat to obtain desired consistency. Retain remaining sauce to serve with sandwiches. Serve barbecue on buns with coleslaw.

This stuff is so good you will not believe it. The problem is that once you make it people will beg you to make more. It freezes well so you may want to add another couple of pork loin roasts to the grill. Once you get all the implements in place, the smoking is very easy and you don't have to watch the grill too carefully. I usually do my yard work while the grill is smoking away.


SMOKIN’ HOT BBQ CHICKEN

3 - 4 lb. Chicken pieces
Salt to taste
Pepper to taste
Arizona Gunslinger Smokin’ Hot BBQ Sauce

Salt chicken. Brown both sides until golden. Bake in 350* basting frequently with Arizona Gunslinger Smokin' Hot BBQ Sauce.

**Arizona Gunslinger Smokin' Hot BBQ Sauce makes a great steak sauce!


MACARONI CHICKEN SALAD

2 cups uncooked seashell macaroni
2 cups sliced celery
1 1/2 cups diced cooked chicken
1/2 cup minced onion
1/2 cup chopped green pepper
1/2 cup sweet pickle cubes
1/2 cup sliced Arizona Gunslinger Smokin' Hot
Asparagus
1 cup mayonnaise
2 tsp. Prepared mustard

Cook macaroni according to package directions. Drain. Combine macaroni, celery, chicken, onion, green pepper, pickles and asparagus. Combine mayonnaise and mustard. Spoon over salad; toss gently. Cover and chill.


SMOKIN’ HOT SEAFOOD SANDWICHES

1/2 cup chopped Arizona Gunslinger Habanero Stuffed Olives
1/4 cup chopped celery
1/4 cup chopped green peppers
1/4 cup chopped pimento
1 - 7 1/2 oz. Can crab meat or tuna
1/2 cup mayonnaise
6 slices toasted bread
2 tbsp. Butter

Combine first 5 ingredients. Mix in mayonnaise. Spread bread slices with butter and fill with seafood mixture.


GUNSLINGER MEATLOAF

2 lbs. Ground Beef
2 tbsp. Mustard
1 egg
1/4 cup ketchup
1 onion finely chopped
10 Arizona Gunslinger Garlic Stuffed Olives, sliced
1 tsp. salt
1/4 tsp. Pepper
3 strips bacon
1 green pepper, cut in rings
1 tomato, sliced

Beat egg, add mustard, ketchup, onion, olives, salt and pepper. Add meat. Mix well. Line bottom of a loaf pan with bacon strips, then green pepper rings and tomato slices. Pack meat mixture on top. Bake at 350° for 1 hour and 15 minutes.


GUNSLINGER CHEESE SPREAD

1 5 oz. jar pimiento cheese spread
1 2-1/4 oz. can deviled ham
1/2 cup mayonnaise or salad dressing
2 tbsp. minced parsley
1 tbsp. minced onion
1/4 cup Arizona Gunslinger Jalapeno Oliveschopped
1 tsp. Arizona Gunslinger Jalapeno Pepper Sauce

Combine all ingredients; beat with electric mixer 5 minutes. Chill. Serve with crackers, potato chips or fresh vegetables.


GUNSLINGER SUNSET MARTINI

1-1/2 oz. Mexcal
Splash orange juice
Dash of Grenadine

Garnish with 1 each Arizona Gunslinger Habanero, Jalapeno and Garlic Stuffed Olives


BLACK BEAN TORTILLA WRAPS

12 large burrito size tortillas
1 - 8 oz. package cream cheese, softened
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 - 15 oz. can black beans, rinsed and drained
1 package dry taco-seasoning mix
1/3 cup Arizona Gunslinger Smokin' Hot Chipotle Salsa

Combine all ingredients except tortillas and mix well. Spread a thin layer of cheese mixture on each tortilla and roll each tortilla up and place seam side down on a large plate. Chill for at least an hour before slicing into 1 each pieces. Serve with extra Arizona Gunslinger Smokin' Hot Chipotle Salsa. This starter is very tasty and so easy. The end result is actually quite elegant and makes for a nice presentation. You can add different types of beans for a different flavor and appearance. Also feel free to add some sliced black or green olives or jalapeno peppers for some zip. Make the roll-ups a day in advance and keep them refrigerated until just before you need them. Then simply slice the rolled tortillas into the 1 inch thick pieces and arrange them on a serving platter with a dish of salsa in the middle for dipping.

The Skinny: Use light cream cheese and sour cream. You can also get by with light or low fat cheddar and Monterey Jack cheeses.