Easy Peanut Sauce
A great dip for veggies; sublime on cold baked tofu, or tossed with noodles for a quick lunch.
3/4 c. natural peanut butter
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
3 Tbsp soy sauce
3 Tbsp water
1 clove garlic, crushed
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
3 Tbsp soy sauce
3 Tbsp water
1 clove garlic, crushed
Mix all ingredients together in bowl. Chill 30 mins and serve.
Sweet-Hot Salsa
Super simple and mighty tasty. Great just with tortilla chips; would elevate a quesadilla into the stratosphere.
2 plum tomatoes
1/2 large red onion
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
1 tbsp cider vinegar
Salt to taste
1/2 large red onion
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
1 tbsp cider vinegar
Salt to taste
Roughly dice tomatoes and onion. Add to saucepan along with jelly, vinegar and salt. Bring to a boil over medium heat, reduce heat to low and simmer 10 mins. Cool and refrigerate - it's even better the next day!!
Glazed Seared Scallops
The pride of New Bedford, MA.
1 lb fresh sea scallops
Salt & pepper
1 Tbsp olive oil
Glaze:
1/3 c. Crazy Uncle Red’s Hot Pepper Jelly
1 lg clove garlic, minced
2 Tbsp whole grain mustard
1 Tbsp Dijon mustard
1 Tbsp olive oil
Salt to taste
Salt & pepper
1 Tbsp olive oil
Glaze:
1/3 c. Crazy Uncle Red’s Hot Pepper Jelly
1 lg clove garlic, minced
2 Tbsp whole grain mustard
1 Tbsp Dijon mustard
1 Tbsp olive oil
Salt to taste
Whisk together glaze ingredients and set aside. Season scallops and sear in oil over very high heat in nonstick pan, turning once. When scallops are browned on both sides and just opaque, remove to plate. Pour glaze mixture into hot pan and reduce. When thickened, pour over scallops and serve.
Goat Cheese en Croûte
A tasty riff on baked brie.
1 sheet frozen puff pastry, thawed
1 8-10 oz. log goat cheese
3 Tbsp Crazy Uncle Red's Hot Pepper Jelly, plus more for serving
Lg pinch salt
1 egg, beaten
1 8-10 oz. log goat cheese
3 Tbsp Crazy Uncle Red's Hot Pepper Jelly, plus more for serving
Lg pinch salt
1 egg, beaten
Preheat oven to 400°F. Roll pastry to 1/8" thick. Spread jelly in center and sprinkle salt over it. Place cheese on top of jelly and wrap with pastry. Trim excess and brush top and sides with beaten egg. Bake 20 mins or until a deep golden brown. Let rest 10 mins before serving alongside crackers and more pepper jelly.
Sweet and Sour Weenies
The cocktail party classic.
1 lb fully-cooked sausages (amazing vegan sausage recipe follows, or use your favorite store-bought ones)
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
1 tablespoon Worcestershire Sauce
1/2 teaspoon dry mustard powder
Big squeeze ketchup
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
1 tablespoon Worcestershire Sauce
1/2 teaspoon dry mustard powder
Big squeeze ketchup
Cut sausage into bite-sized pieces. Mix all ingredients together in saucepan and warm through. Serve with toothpicks.
Amazing Vegan Sausage
186 grams vital wheat gluten
45 grams chickpea flour
45 grams eggplant
45 grams olive oil (NB: do a bigger batch of the eggplant/oil operation and freeze the results, which makes it much easier to make more sausage when needed)
1/4 c. soy sauce
1 c. water
1 tbsp nutritional yeast
to taste: onion powder, garlic powder, black pepper, smoked paprika, marjoram, mace, mustard seed, fresh garlic, kosher salt
45 grams chickpea flour
45 grams eggplant
45 grams olive oil (NB: do a bigger batch of the eggplant/oil operation and freeze the results, which makes it much easier to make more sausage when needed)
1/4 c. soy sauce
1 c. water
1 tbsp nutritional yeast
to taste: onion powder, garlic powder, black pepper, smoked paprika, marjoram, mace, mustard seed, fresh garlic, kosher salt
Chop eggplant medium-fine, put in a bowl, cover with olive oil and set aside to soak for 1 hr. (If you're doing a big batch, just slice the eggplant, soak in an equal amount of olive oil by weight as above and freeze in a single layer - slices are easier to manage, and you can then chop when you want to use them).
Combine gluten, chickpea flour, seasonings, soy sauce and water in a large bowl. Knead for 5-10 minutes to develop gluten.
Add soaked eggplant (discarding any excess oil) and knead to mix thoroughly.
Divide into three portions, roll into cylinders roughly 6" long x 1.5" wide and wrap in aluminum foil.
Steam for 45 minutes; you can also pressure-steam them for 20 mins in a pressure cooker.
Combine gluten, chickpea flour, seasonings, soy sauce and water in a large bowl. Knead for 5-10 minutes to develop gluten.
Add soaked eggplant (discarding any excess oil) and knead to mix thoroughly.
Divide into three portions, roll into cylinders roughly 6" long x 1.5" wide and wrap in aluminum foil.
Steam for 45 minutes; you can also pressure-steam them for 20 mins in a pressure cooker.
