A lighter alternative than vodka-based bloody mary mixes!
3 oz. LaBelle Winery Jalapeño Pepper Wine
1 ½ cups Bloody Mary mix or tomato juice
¼ tsp. Worcestershire sauce
1/8 tsp. Horseradish, if desired
1/8 tsp. pepper
Combine the ingredients and pour over ice in tall glass. Garnish with whatever you’d like! Celery is most common, but something unusual like green pepper slices or asparagus stalks are fun too.
This traditional butter shortbread has a bit of Red Chile Rub added, giving these cookies a sublte hint of heat. Scoring the dough into wedges before it is baked makes it very easy to break into individual cookies. Once cooled, gently break the cookies along the lines. This dough may also be rolled out and cut with a cookie cutter, if you prefer.
Equipment: Plate Setter, 9-inch round cake pan
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 300 degrees F.
Ingredients
8 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons lime zest (1 to 2 limes)
1 teaspoon Red Chile Rub (see recipe)
1 cup plus 2 tablespoons all-purpose flour
In a large bowl using an electric mixer, beat the butter, sugar, salt, lime zest, and Red Chile Rub on low speed until the butter is creamed but not completely smooth. Scrape the butter off the sides of the bowl. With the mixer on low, gradually add the flour until the dough forms a ball.
Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough 1/4 inch thick. Place the dough in the cake pan. Spread the dough evenly with your fingers, pressing the dough into the edges of the pan. Using a paring knife, score the dough into 8 to 12 equal wedges. Do not cut all the way through the dough.
Place the cake pan on the Plate Setter. Close the lid of the EGG and bake for 7 to 8 minutes, or until light brown. Let the shortbread cool.
Break the shortbread into wedges and serve.
Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe).
Ingredients
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red chile flakes
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
Toast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool.
Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.
This sauce is seriously hot! Recipe by Mike Stines, Ph.B.
1/2 cup diced habanero and birdseye chiles
2/3 cup white wine vinegar
2 teaspoons coarse kosher salt
Rinse the chiles under cold water to remove any dirt and pat dry. Cut the stems off of the chilis and finely dice (remove seeds if desired). Place the chiles and vinegar in a two-quart non-aluminum saucepan. Add the salt and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer the chiles for five minutes. Transfer the liquid to a food processor and blend until smooth. (Be careful not to inhale the fumes during processing!)
Pour the sauce into a sterilized bottle and refrigerate for at least three weeks, inverting and shaking every few days, to develop its full flavor. (If refrigerated, this sauce will keep for about three months.)
This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.
Salsa:
½ lb. medium shrimp, cooked and peeled
1 jalapeño pepper, chopped
1 shallot, peeled and chopped
1 medium tomato, cored and chopped
1 green onion, chopped
¼ cup chopped cilantro
Vinaigrette:
3 tablespoons PAMA Pomegranate Liqueur
1 teaspoon chili garlic sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
Salt and freshly ground white pepper
Vegetable oil for frying
Half a package of square wonton skins (about 20 skins)
Combine all vinaigrette ingredients in a small bowl and whisk together.
Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.
Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.
Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.
Serve the salsa with the chips on the side.
