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.

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

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

Cake
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

©Palmetto Pepper Potions • www.pepperpotions.com

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.

©Palmetto Pepper Potions • www.pepperpotions.com

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.

©Palmetto Pepper Potions • www.pepperpotions.com

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.

©Palmetto Pepper Potions • www.pepperpotions.com

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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Daily Red Spicy Cheese Wontons

1 8oz bar cream cheese, softened
1/2 cup sharp cheddar, grated
1/2 cup sweet red bell pepper, finely chopped
1/3 to 1/2 bottle Daily Red hot sauce
1 package wonton wrappers
1 TB extra virgin olive oil

Stir cream cheese and cheddar together. Add red bell pepper and hot sauce and mix thoroughly. Drop one teaspoon of cheese spread onto the middle of a wonton wrapper and fold over to form a triangle. Place the wonton on a baking sheet. Fill and fold the remaining wonton wrappers until you have used all of the cheese mixture. Brush wontons lightly with olive oil. Bake at 350 degrees for about 6-8 minutes until golden brown. Makes approximately 4 dozen wontons.

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Cornmeal Seared Scallops with Larynx Lava

1-1/2 lbs. large fresh sea scallops
2 TB extra virgin olive oil
1 tsp. seasoned salt
1-1/2 cups stone-ground yellow cornmeal
1 bottle Larynx Lava hot sauce

Rinse scallops and pat dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Mix cornmeal and seasoned salt in a shallow bowl. Dredge scallops in the cornmeal mixture and add to hot skillet, searing for approximately 3 minutes on each side until cornmeal crust is golden and crispy. Drain on paper towels and serve with plenty of Larynx Lava. This dish can be served as an appetizer or an entrée.

©Palmetto Pepper Potions • www.pepperpotions.com