Trenholm Venom Caramelized Bacon

12 strips thick-cut bacon
1 bottle Trenholm Venom hot sauce
2/3 cup demerara or coarse brown sugar

Heat oven to 400 degrees.

Pour hot sauce into a long, shallow dish. Pour sugar into a separate long, shallow dish. Drag each strip of bacon through the Trenholm Venom hot sauce and then roll it in the sugar to coat it lightly.

Place each strip of sauced and sugared bacon on large sheet pan with sides. Cook the bacon in the oven for 12-15 minutes until bacon is caramelized. Drain on a wire rack. Bacon will crisp as it cools.

Get your Irish on with a Trenholm Venom Reuben Sandwich!


1 TB butter
4 slices rye bread
2 slices Swiss cheese
½ lb. deli sliced corned beef
8 oz. sauerkraut, drained and blotted dry

Trenholm Venom Reuben Dressing
½ cup mayonniaise (Duke’s brand preferred)
3 TB sweet pickle relish
1 TB prepared horseradish
1 -2 TB Trenholm Venom hot sauce

Melt butter in a large cast iron skillet over medium heat. Dip one side of each slice of bread in the melted butter. Place two slices (buttered side down) in the skillet and top each slice with a slice of cheese and half of the corned beef. Top with remaining bread slices, buttered side up. Toast sandwiches until golden brown, turning once. Before serving, remove top slice of bread and add a generous layer of sauerkraut and Trenholm Venom Reuben Dressing.

Makes 2 sandwiches.

“The Cure” Healing Chicken Soup

The perfect soup to help someone you love feel better.
Freeze a few portions to have on hand for when you or your family need a nourishing bowl of comfort.

3-4 chicken breasts
olive oil
12 cloves fresh garlic, (2 whole and 10 minced)
1 large onion, chopped
8-12 ozs. shiitake mushrooms or mushrooms of your choice
6 carrots, peeled and sliced
6 stalks of celery, chopped
3 Tablespoons fresh ginger, peeled and minced
1 cup dry white wine
1 cup white rice, uncooked (Carolina Plantation rice or jasmine rice)
1 quart chicken broth
coarse black pepper
seasoned salt
celery salt
1-2 TB Trenholm Venom hot sauce

*Optional veggies to toss in during the last five minutes: frozen peas, chopped broccoli or chopped spinach. Mung bean sprouts ( 2-3 cups) or sliced green onion tops could be added during the last 30 seconds of cooking.
Fill a large stockpot half full of water. Add two whole garlic cloves and the chicken breasts. Bring the water to a boil. (As you prep your fresh vegetables, toss the cleaned ends of the celery and carrots and a few chunks of onion into the water for stock.) Cook this mixture for about 25 minutes until chicken breasts are tender. Use a large slotted spoon or strainer to remove garlic cloves and vegetable pieces and discard. Set chicken breasts aside to cool and save broth in the stockpot.
Meanwhile, in a large non-stick pan, sauté the garlic and onions in olive oil until translucent. Then, add about 1/2 cup of white wine. Add the mushrooms, carrots, celery, and ginger and continue cooking over medium heat until carrots are tender.

Add sautéed vegetables to stockpot. Cut chicken into small pieces and add to the stockpot. Add 1 quart of chicken broth, seasonings, remaining wine, herbs and rice. Simmer, uncovered for 20-25 minutes until rice is tender. If adding optional frozen vegetables, such as peas, add in the last five minutes of cooking. Stir in Trenholm Venom. Use fresh herbs when possible and always in generous amounts. Just experiment and see what you like best. You also could use wide egg noodles in place of the rice – just add about 3 cups of noodles and cook until tender.

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Trenholm Venom Hummus

This easy recipe is a favorite of the Hot Honcho.

15-oz. can of garbanzo beans (chick peas) drained and rinsed
1/4 cup Trenholm Venom hot sauce
juice of one fresh lemon
1/3 cup Tahini paste
1 TB fresh thyme, minced (optional)

Mix all of the ingredients in a blender or food processer (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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Trenholm Venom Grilled Chicken Wings

This recipe comes from our great friend Alice Richardson, A.K.A. “Sistah A”. She made them for us one memorable Labor Day weekend and we’ve been hooked ever since. You’ll need a head start to allow time for the wings to marinate, but they are well worth the wait.

Cheap beer – PLENTY – at least 1 beer per pound of chicken wings
1-3 bottles of Trenholm Venom hot sauce
5-10 lbs. of chicken wings, depending on your crowd

Put the chicken wings in one or more large resealable plastic freezer bags (or container of your choice) and cover chicken wings with plenty of cheap beer. Refrigerate the wings while they marinate in the beer — 8-24 hours.

Grill wings over medium-low heat, about 35 minutes, turning often to cook evenly. After the wings have cooked for about 35 minutes, or when the juices run clear when pierced with a fork, brush generously with Trenholm Venom. Grill for 2-3 minutes more and then serve.

Party Tip – marinate and grill the chicken wings as above, but near the end of grilling, divide the wings into four portions. Then, brush one portion with Trenholm Venom, a portion with Molten Golden, a portion with Larynx Lava and a portion with Daily Red. You’ll have four platters of wings with completely different flavors and an appealing variety of spice levels for your guests. Something truly magical happens to the Larynx Lava hot sauce with this recipe. It caramelizes and makes some of the best chicken wings we’ve ever tasted.

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Trenholm Venom Spicy Cheesecake

This is a showstopper appetizer recipe from one of our favorite chileheads, Dee Albritton.

Move oven rack to bottom one-third of oven. Preheat oven to 325 degrees Fahrenheit.

¼ cup breadcrumbs
¼ cup fresh grated Parmesan cheese
1 T Italian herb blend (or herbs of choice)

Mix breadcrumbs, cheese and herbs Butter spring form pan
Dust with a mixture of breadcrumbs and parmesan cheese, on bottom and sides of pan

2 cups heavy cream
½ pound (2 cups) crumbled blue OR feta cheese*, your choice
Three 8-ounce packages cream cheese (chopped and soft)
4 large eggs
1/4 cup Trenholm Venom hot sauce

After preparing crust, scald cream in a large, heavy saucepan and keep warm. In a large mixing bowl, blend blue or feta cheese with ¼ cup cream until smooth. Add half of the cream cheese and 1 cup cream and then blend until smooth. Beat in the rest of the cream cheese and heavy cream. Mix until smooth. Add eggs, one at a time and beat until smooth. Pour cheesecake batter into prepared pan. Drizzle Trenholm Venom over batter and lightly swirl through with a fork. Bake cheesecake in bottom third of oven for 1 ½ hours. Cool completely in pan on cooling rack before un-molding onto serving platter.

Serve with crackers.
* The stronger the cheese, the better the flavor.
Recipe courtesy of Dee Albritton, Columbia, SC

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Trenholm Venom Pumpkin Pluff

1 cup pumpkin puree (fresh or canned)
2 TB Trenholm Venom
2 TB pure maple syrup
1 tsp. cinnamon
1/4 tsp. ground cloves

Stir together and serve with pita chips, ginger snaps or crackers as an appetizer for crisp fall evenings. Stir in some sour cream or fresh whipped cream for a savory pumpkin mousse. Great for tailgating and holiday parties.

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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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