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.

5-Minute Party Appetizer – Molten Golden Brie

MINOLTA DIGITAL CAMERA

Molten Golden Brie is one of our most requested recipes. You can prepare it in about five minutes, so it is perfect for serving at holiday parties! Try alternating slices of red and green apples for a festive presentation.MINOLTA DIGITAL CAMERA

1 round of brie cheese
2-3 Tablespoons of Molten Golden Hot Sauce
1 fresh apple, cored and thinly sliced
1/4 cup brown sugar
1 fresh lemon

Squeeze fresh lemon juice over apple slices and set aside. Place brie cheese on a microwave safe plate and drizzle with a generous layer of Molten Golden. Sprinkle with brown sugar, then top with apple slices in a single layer. Microwave for about 1-1/2 to 2 minutes, in 30-second intervals until Brie is melted. Serve with assorted crackers, pretzel chips or gingersnaps.

Note: During summer, use fresh South Carolina peaches. This recipe also works well with fresh pears or figs.

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

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

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

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

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 Mashed Potatoes with Filet Mignon

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. Filet Mignon recipe

©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

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