3 ripe tomatoes 1 small red onion, quartered and thinly sliced crosswise 2 garlic cloves, minced Handful of fresh basil leaves, torn into bits ½ cup Mama Lil's Peppers, including oil 2 zucchini, sliced ¼ in. thick, brushed with Mama Lil's Oil and broiled or grilled 2 oz. mild goat cheese Salt and freshly ground pepper 12 ounces penne pasta Dash balsamic vinegar
Dice tomatoes and place in large bowl, along with onions, garlic, basil and peppers. Slice zucchini into finger sized widths and add to tomato mixture. Crumble in goat cheese.
Bring large of water to boil. Add salt to water and cook pasta until al dente. Drain pasta, add to vegetables, and toss well. Add salt to taste, season with lots of pepper, and add a splash of balsamic vinegar. Serve immediately.
Note: Meat lovers can include a few slices of soppressata salami cut in the same shape as the zucchini.
Mama Lil's Peppers Glazed Chicken Breasts
4 chicken breasts, boned and skinless 4 tbls butter 2 tbls olive oil (or Mama Lil's Oil) 1 oz dried Chanterelles (unless in season) soaked in hot water for several minutes ½ cup dry white wine ½ cup Mama Lil's Peppers (do not drain)
In a skillet, sauté mushrooms and garlic in butter and oil for 2-3 minutes, stirring occasionally. Increase heat to high, add chicken and cook for 30 seconds on each side. Immediately reduce heat to medium and continue to cook for another 6-8 minutes on each side. Add Mama Lil's Peppers and white wine, and continue to cook, stirring occasionally, for another 3-4 minutes on each side.
Serve with your favorite pasta, topping it with pepper sauce from chicken.
Goes well with spinach salad.
Mama Lil's Peppers Glazed Pork Chops
4 boneless center cut porks, 3-4 oz. (thin cut) 2 tbls butter 1 tbl olive oil or Mama Lil's oil 1 medium sized Portabello mushroom, thinly sliced 2-3 cloves garlic, finely sliced ½ cup of dry white wine ½ cup Mama Lil's Peppers (do not drain)
In a skillet, sauté mushrooms and garlic in butter and olive oil (Or Mama Lil's Oil), stirring occasionally until garlic is golden brown. Increase heat to high, add pork chops and cook for about 30 seconds on each side and immediately reduce heat to medium-low. Cook for 3-4 minutes on each side.
Serve with boiled white rice, topped with pepper-sauce from pork chops. Goes well with a plain green salad with oil and vinegar dressing.
Captain Buck's DYNOMITE SALMON SPREAD
Combine in medium bowl: Can of Flopping Fresh Fish Company Copper River sockeye salmon (smoked or plain) 1 pound (2 bricks) quality cream cheese At least 4 tablespoons of Mama Lil's pickled peppers
Mix with fork until blended (easiest if cheese at room temp.). Then chill until ready for use. Spread on your favorite cracker or toast shortly before serving.
Gourmet tip: Use juices from can and jar for maximum flavor and health benefits.
(recipe can be halved)
Click here for the Flopping Fresh Fish Company story, and how to order premium Copper River sockeye products.
You will need: Fresh Bagguettes 1 9oz. jar Mama Lil's Peppers in Oil or Kick Butt Peppers in Oil Brie Goat Cheese
Preparation Time: 15 min.
Directions: Slice Baguette down the center, toast lightly. In a separate plate, heat the brie until softened. Spread Brie on half the toasts, and goat cheese on the other halves. Top with Mama Lil's and serve room temp. Serves 4.
Red Goddess Dressing
(makes about 2 cups)
¾ cup Mama Lil's Peppers with oil ¼ cup sour cream ½ Mayonnaise ¼ cup fresh Lemon Juice 2 cloves Garlic, minced 4 Green Onions, chopped 2 Anchovy Fillets (optional) 1 TBL sweet paprika 1 bunch fresh Tarragon, stemmed and chopped Salt & Pepper to taste
Place all ingredients in a blender and puree until smooth.
Mama Lil's Vinaigrette
(makes about 1 ½ cups)
½ cup reserved oil from "Mama Lil's Peppers" pint jar 1-2 cloves fresh garlic – minced 1 small shallot – finely chopped 1 TBL Dijon mustard 1 TBL mayonnaise (helps prevent separation) ½ cup sherry vinegar Salt & Pepper to taste
Place garlic, shallots, mayo and mustard in a blender and process at highest speed. With the blender running, drizzle the reserved oil in a thin stream to emulsify then add the sherry vinegar. Keep the blender running for 30 seconds to completely combine ingredients. Any fresh or dried herbs that you like may be added with the vinegar.
(makes about 2 cups)
1 – 15 oz. can chick peas (garbanzos) drained 2 cloves garlic, minced ½ cup Mama Lil's Peppers, with oil ¼ cup fresh Lemon Juice ¼ cup Tahini 2 tsp. Ground Cumin Salt & Pepper to taste
Place all ingredient in a blender or food processor and puree until smooth. A tablespoon or 2 of water may be added to achieve desired consistency.