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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Chorizo with Daily Red Rice

12 oz. package of 4 fully cooked spicy chorizo sausages (Niman Ranch Brand recommended)
1 sweet onion, chopped
3 TB extra virgin olive oil
4 cloves fresh garlic, minced
28 oz. can chunky tomato sauce (Muir Glen Organics recommended)
1 cup Carolina Plantation heirloom rice or long grain white rice, uncooked
1 cup water
¼ cup dry white wine
2 cups fresh or frozen corn kernels
fresh spinach, chopped
fresh herbs of your choice, minced. (parsley, oregano, chives and
cilantro recommended)
1/3 bottle of Daily Red or to taste
1 tsp. Lawry’s seasoned salt
1 tsp. ground cumin
1 tsp. chili powder

Saute onions in 2 TB olive oil in a large stainless steel saucepan until translucent. Add garlic, tomato sauce, water, rice, wine, salt, cumin and chili powder. Cook over medium heat uncovered, stirring frequently, until rice is tender and most of the liquid is absorbed,
about 25 minutes.

While rice cooks, add 1 TB olive oil to a cast iron skillet. Saute chorizo links 9-12 minutes over medium heat. During the last five minutes of the rice cooking time, add fresh spinach, corn, herbs and Daily Red. Stir well, remove from heat, cover and let rest for 5 minutes to allow spinach to wilt and flavors to blend.

Slice chorizo sausages and serve over a bed of the spicy rice. Garnish with more fresh herbs. Add extra Daily Red to taste.
Serves 4-6

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Daily Red Weekend Breakfast

This is our family’s Christmas morning breakfast and is a treat for any special weekend brunch. Just prepare it the night before and keep it refrigerated.
Bake for one hour before serving.

1/4 cup butter, softened
1 loaf fresh Italian bread, sliced with 3/4-inch thick slices
20 slices of Swiss cheese
20 slices deli baked ham (or Canadian bacon)
4 Roma tomatoes, sliced
10 to 20 fresh basil leaves, chopped
3-1/2 cups milk
6 large eggs
1 TB Dijon mustard
2 TB Daily Red hot sauce
1/4 cup grated Parmesan cheese

Butter a 9 x 13-inch casserole dish. Use the remaining butter on the bread slices. Place loaf upright in casserole dish and layer ham, Swiss cheese, tomato slices and basil between each slice of bread. Beat eggs in a large bowl. Add milk, mustard, Daily Red and Parmesan cheese and whisk all ingredients together. Pour milk and egg mixture over loaf of bread. Cover casserole dish with plastic wrap and refrigerate overnight. The next morning, bake loaf, lightly covered with a foil tent for one hour at 350 degrees or until knife inserted comes out clean. Serve with extra Daily Red.

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Slap, Slather & Sizzle Breakfast Bagel

You can make this healthy and satisfying breakfast in 3 minutes or less,
so be sure to keep a bottle of Larynx Lava on hand.

Whole wheat bagel
Sliced Muenster cheese or cheese of your choice
Sliced smoked turkey breast or lean ham or cooked Canadian bacon
Liberal amount of Larynx Lava

While toasting your bagel, grab the other ingredients from your fridge. As soon as the bagel pops up, plate it and top one half with a slice of cheese and a slice of turkey, ham or Canadian bacon. Slather on the Larynx Lava, slap the top on and you’re there.

Note: We sometimes add fresh spinach, romaine or sliced tomato to get a vegetable serving in at breakfast. Also try Larynx Lava on a bagel with cream cheese. 

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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.

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Larynx Lava Cashew Cheese Spread

2 pkgs. cream cheese, at room temperature
8 ozs. cheddar cheese, grated or shredded
1/3 cup Larynx Lava hot sauce
½ cup red bell pepper, finely chopped
½ lb. roasted cashews

Stir together cream cheese, cheddar, sweet red pepper and Larynx Lava, until well mixed. Chill cheese mixture for at least 30 minutes, if time allows. Just before serving, top with cashews. Serve with assorted crackers, sliced red and green apples, raw vegetables and extra Larynx Lava.

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