Trenholm Venom Chicken Vermouth with Spiced Rice

3 lbs. chicken, cut up
2 stalks celery, chopped
3 carrots, sliced
1 large onion, sliced
2 TB fresh parsley
1 tsp sea salt
3/4 cup dry vermouth
1/2 cup water
3 TB Trenholm Venom hot sauce, divided
1 cup rice (uncooked)
2 cups chicken broth
3/4 cup sour cream (reduced fat is fine)
olive oil

Preheat oven to 375 degrees. Oil a 2-quart casserole dish. Arrange chicken in casserole dish. Add celery, carrots and onion. Pour vermouth, water and 2 TB of Trenholm Venom over mixture. Cover with foil and bake for 90 minutes.

Meanwhile, after chicken has baked for one hour, combine rice, chicken broth and 1 TB Trenholm Venom in a separate baking dish. Cover dish with foil and bake for 30 minutes at 375 Both dishes should be done at approximately the same time.

After chicken has baked for 90 minutes, remove dish from oven and carefully remove foil covering. Use tongs to move chicken pieces to a serving platter. Add sour cream to vegetables in casserole dish and stir.

Serve chicken and vegetables over rice and drizzle with additional Trenholm
Venom at the table.

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Trenholm Venom Roasted Red Pepper and Pecan Pesto

1/2 cup pecans
1 (12-ounce) jar roasted red peppers, drained
3-4 large fresh basil leaves
2 TB extra virgin olive oil
2 TB fresh lemon juice
2-3 TB Trenholm Venom hot sauce
1/2 tsp. sea salt

Toast pecans in a dry iron skillet over medium heat, stirring frequently with a spatula for about 3 minutes. Remove pecans from pan and set aside.

Place drained roasted red peppers, basil leaves, olive oil, lemon juice, sea salt, pecans and hot sauce in a food processor. Pulse several times, leaving mixture slightly chunky. Serve pesto with pita chips.

Tip: This pesto can easily be made ahead of time. Just chop the pecans after toasting and keep them separate while you process the remaining ingredients. Then, stir them in just before serving.

Variation: Add sliced black olives and serve pesto over pasta for a vegetarian entree.

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Trenholm Venom Carolina Caviar

2 cups cooked black-eyed peas (fresh, frozen or canned)
1 cup cooked white corn (fresh or frozen Silver Queen preferred)
1 cup fresh tomatoes, diced, or 1 can petite diced tomatoes, drained
½ cup red bell pepper, finely diced
½ cup sweet onion, finely diced
zest and juice of one fresh lime
1 tsp. sea salt
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
3 tablespoons Trenholm Venom hot sauce

Combine all ingredients and mix well. Best if prepared the day before to allow flavors to marry. Serve with tortilla chips and extra Trenholm Venom.

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Daily Red Spicy Cheese Spread

2 pkgs. reduced fat cream cheese, softened at room temperature
1 cup sharp cheddar cheese, shredded
½ sweet red bell pepper, finely chopped
½ bottle of Daily Red hot sauce

Stir cream cheese and cheddar cheese together. Add chopped red pepper and Daily Red and mix thoroughly. Chill for at least 30 minutes before serving to allow flavors to blend. Serve with an assortment of whole wheat and multi-grain crackers.

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Daily Red Skillet Cornbread

1-1/2 cups lowfat buttermilk
1/4 cup Daily Red hot sauce
1-1/2 cups stone-ground yellow cornmeal
1/2 cup whole wheat pastry flour or all-purpose flour
1/4 cup lowfat plain yogurt
1 egg
2 TB canola oil, divided
1/4 cup butter, melted
2 tsp. baking powder
1 tsp. seasoned salt
2 tsp. honey

Preheat oven to 425 degrees. Put 1 TB of the canola oil into a well-seasoned iron skillet and turn to coat bottom and sides of skillet. Set aside. In a large mixing bowl, beat the egg with a fork. Add the buttermilk, butter, Daily Red and yogurt to the beaten egg and mix with the fork. Add the cornmeal, flour, baking powder, remaining canola oil, honey and salt. Mix well with fork. Heat oiled skillet in oven for 2-3 minutes. Pour batter into skillet and bake cornbread for approximately 20 minutes or until top is golden brown. Run a knife around the edge of the skillet to loosen cornbread, then turn cornbread onto a plate and cut into wedges.

Variations: Omit yogurt and add 1 cup fresh corn kernels or 1 can of creamed corn. Add 2 tsp. fresh minced herbs, such as rosemary, dill or tarragon.

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Daily Red Hummus

15-oz. can of garbanzo beans (chick peas) drained and rinsed
1/3 cup Daily Red hot sauce
1 tsp. seasoned salt
3 TB. fresh lemon juice
1/3 cup Tahini paste
1 TB fresh thyme, minced

Mix all of the ingredients in a blender (liquids first) and pulse until smooth. Makes about a cup and a half. Serve with whole wheat crackers and raw vegetables.

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Daily Red Stir-Fry with Shrimp and Fresh Citrus

1 lb. fresh shrimp, peeled and deveined
2 tsp. soy sauce
6 tsp. peanut oil or canola oil, divided into 3 parts
4 cloves fresh garlic, minced and divided into two parts
2 tsp. fresh ginger, peeled and minced
1 tsp. sesame oil
1/4 cup Daily Red hot sauce
1/2 cup dry white wine
Rind of 1/2 fresh orange, cut into strips
Zest of 1 fresh lime
1 TB honey
1 can sliced water chestnuts, drained
10 ozs. fresh or frozen snow pea pods, cleaned
10 ozs. fresh baby spinach leaves, torn
1/2 lb. fresh mung bean sprouts
3 cups cooked white or brown rice

Combine soy sauce, 2 tsp. of the oil, half of the minced garlic, half of the ginger, the honey and the Daily Red. Add the shrimp and toss to coat. Cover and marinate (refrigerated) for at least 30 minutes. Heat a large non-stick pan or wok over medium high heat until a drop of water sizzles on contact. Add 2 tsp. of the oil and the white wine. Add the shrimp and stir-fry for approximately 5 minutes. Move shrimp to a clean bowl and scrape pan drippings over shrimp. Set aside.  Add the remaining 2 tsp. of oil to the pan. Add the remaining garlic and ginger. Stir in the orange rind and lime zest and stir-fry for about a minute. Add the snow peas, bean sprouts and water chestnuts and stir several times, then add the spinach and stir to coat, until spinach leaves wilt.

Add the rice and shrimp to the wok and stir well to mix
all ingredients until rice is heated through.

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Daily Red Spinach Quiche

2 baked pastry shells
2 eggs, plus 2 extra yolks
1 cup half and half
1/2 cup Daily Red hot sauce
1 tsp. seasoned salt
1 cup grated Swiss cheese
1 pkg. frozen chopped spinach, drained
1/2 cup onion, diced
1/4 cup red bell pepper, diced
8 ozs. mushrooms, sauteed in 2 tsp. olive oil and drained
1 tsp. grated nutmeg
2 TB unsalted butter, cut up

Preheat oven to 375 degrees. Bake pastry shells until lightly browned. Place remaining ingredients (with the exception of butter, diced red pepper and mushrooms) in blender and mix thoroughly. Pour mixture into baked pie shells and then arrange mushrooms and sweet red pepper on top. Dot the top of each quiche with butter. Bake for 25 minutes or until top is golden and knife inserted in center comes out clean.

Variations: Add blanched asparagus tips, chopped artichoke hearts, bacon, ham, smoked sausage, lump crab, sun-dried tomatoes, fresh herbs or other ingredients of your choice after egg mixture is poured into pastry shells.

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Daily Red Pita Pizzas

We’ve enjoyed this many a night with friends. Sometimes we make our special whole wheat sourdough pizza crust and other times we use whole wheat pita bread. This is a fun dinner party meal that can be scaled up or down, depending on the number of guests. Each guest can prepare a custom pizza with a choice of toppings. If there are children at the party, have a separate bowl of non-spicy pasta sauce for them.
Pass plenty of extra Daily Red at the table.

Preheat oven to 425 degrees.
Whole wheat pitas
Extra virgin olive oil
Pasta sauce of your choice
Daily Red hot sauce
Shredded Italian cheeses

Toppings of your choice:
Marinated artichokes
chopped Roasted red peppers
chopped Sun-dried tomatoes Green
red and yellow sweet peppers
diced Mushrooms
sauteed Onions Olives Broccoli Spinach
shredded Asparagus Ham
diced Pepperoni slices
Smoked sausage
Shredded chicken
Boca burger crumbles or other veggie crumbles
Feta cheese
Minced fresh herbs: basil, oregano, tarragon, thyme
Shrimp
Fresh chile peppers
minced Roasted garlic
Toasted caraway seeds

Combine the pasta sauce and 1/2 cup of Daily Red per jar of sauce. Prepare the toppings and arrange them so that guests can prepare their own pizzas. Brush pitas lightly with olive oil.  Let guests create their custom pizzas and bake until cheese is bubbling.

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Spicy Cheese Grits

1 cup stone ground yellow grits
4 cups water  (ideally — “beach water” from Edisto Island)
1 teaspoon salt
1 cup grated cheddar cheese
1-3 Tablespoons Daily Red hot sauce

Bring water and salt to a rolling boil. Slowly pour grits into water, stirring constantly with a whisk. Return to a boil, then reduce heat. Cover and simmer slowly for 10-15 minutes, stirring occasionally to prevent scorching. Remove pan from heat and whisk cheese and hot sauce into grits.

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