By firehousechef

1 cup vegetable oil
2 Tablespoons sesame oil
3" piece fresh ginger, sliced
1 bunch scallions, chopped course
1 Tablespoon Gordon's Dragon Flakes
1 Tablespoon soy sauce
Zest of 2 oranges
40 - 50 large shrimp, peeled & deveined 

In a large skillet, heat the vegetable and sesame oils until almost smoking. Add the ginger, scallions, Dragon Flakes, soy sauce, and orange zest.

Cool completely, and then add the raw shrimp. Marinate overnight in the refrigerator.

After marinating, push 2 or 3 shrimp onto small wooden skewers (that have been soaked overnight in water).

Grill over hot coals until pink. Watch carefully - they will cook very quickly.

By Antigone

8 oz penne pasta
1 pound asparagus, trimmed and cut in diagonal pieces (like the penne)
2 tablespoons reduced-calorie mayo
2 tablespoons chicken or veggie broth (or water)
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 garlic clove, crushed
1/4 teaspoon Gordon’s Spiced Pepper
2 oz shredded sharp Cheddar cheese
1/4 cup diagonally sliced scallions

Cook the pasta in a large pot (with more water than you think you'll need) for 10-12 minutes. About 3 minutes before pasta is done, add the asparagus and cook until crisp-tender. Drain and rinse with cool water.

In a large salad bowl whisk together mayo, broth, lemon juice, mustard, garlic and spiced pepper (I actually double the amounts for the dressing ... it's so good). Add pasta and asparagus, toss to coat well. Sprinkle with cheese (and more than 2 oz of cheese is A-OK) and scallions.

By samiyam

Ingredients:
2 Bottles of Mexican Beer (Dos Equis or Pacifico Claro)
3 Green Jalapeno Chiles (Seared over flames, de-seeded and minced)
2 Dried Poblano Chiles (Seared over flames, de-seeded and soaked in beer for 3 hours or more)
1 LB. Hickory Smoked Bacon (thick sliced and chopped)
3 LB. Beef (Hand Minced (with knives) preferably chuck or belly meat)
4 garlic cloves (Minced)
3 Large red onions (Diced Medium Large)
6 Large Tomatillos (fresh green, de-seeded and chopped coarse)
3 Medium Red Tomatoes (de-seeded and chopped coarse)
1 TBSP. Dried Oregano (not crumbled)
1 TBSP. Sweet Dried Paprika
2 TBSP. Gordon’s Spiced Pepper
1 Tsp. Ground Cumin (must be fresh... Cumin goes bitter after about three months. Buy fresh from local spice store or Latin American specialty store)
2 12 OZ. Cans of Beef Broth (Or 24 OZ. of home-made broth)
White Corn Flour (amount to be determined, approx ¾ Cup)
Kosher Salt (to taste)
4 Whole Limes (outer peel removed and shredded (zested) and then limes juiced)

Options for topping:
Chopped Scallions
Grated Cheddar Cheese (Or Cotilla White Mexican Cheese)
Dill Pickle Relish

Directions:
Cook Bacon Bits in skillet until crispy and reserve. Save grease in pan and cook Beef in the grease. Remove Cooked Beef and reserve. Save cooking liquor.
Use ½ of cooking liquor to sauté onions and garlic and Jalapenos until soft but still slightly textured. Add Tomatillos and Tomatoes. Cook over medium heat until bubbling. Take poblano chilies from beer and chop fine. Add them to tomatoes et al. Add beer and bring to a simmer and simmer 20 minutes stirring often. Take Cumin, Paprika, Spiced Pepper, and Oregano and grind well together in mortar and pestle. Add to chili and simmer 20 more minutes, stirring often. Add Beef Broth, cooked Beef and bring to a boil. Thicken Chili with White Corn Flour and simmer slowly for about 30 minutes. Add Lime Zest and Juice, Add Cooked Bacon and stir well.

Serve.

Use Topping Options as desired. A spoonful of Dill Pickle Relish in center of bowl with small dollops of cheddar cheese arranged around this and then sprinkled with the green onions is a nice visual appeal. Or you can use Sour Cream (or Crème Fraîche) instead of the cheddar.

Another option is to spoon the Chili over Red Beans & Rice.

You should Serve Chili with a bread of some sort. Saltines, Corn Tortillas (or chips), or Flour Tortillas are preferred but standard white wheat bread will do.

By firehousechef

4 cups water
1/4 teaspoon salt
1 cup stone-ground grits
2 tablespoons olive oil
1 tablespoon butter
1/2 pound andouille sausage or smoked sausage of choice, cut into l/2-inch-thick slices
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon Gordon’s Spiced Pepper
1 pound medium-size shrimp, peeled, deveined
3 garlic cloves, minced
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
Louisiana hot-pepper sauce to taste

In heavy saucepan, bring water and salt to boil. Slowly stir in grits; reduce heat to low (grits will bubble up gently). Cover and cook, stirring occasionally to keep them smooth, until grits are soft, thick and completely done (up to 40 minutes, depending on type of grits). Meanwhile in large skillet, heat oil and butter. Add sausage and brown lightly, about 5 minutes. Stir in onion, bell pepper, salt and spiced pepper; cook until crisp-tender, about 3 minutes. Add shrimp and garlic; cook until shrimp turn pink and opaque, about 5 additional minutes.

To serve: Spoon grits into serving bowl or platter, and spread sausage-shrimp mixture over grits, then sprinkle with cheese and parsley. Sprinkle with a few dashes of Dragon Flakes.

By Antigone

1 medium yellow squash, cut in bite size pieces
1 medium zucchini, cut in bite size pieces
diced onion
minced garlic
olive oil
fresh or canned plum tomatoes (if using fresh, about 12 good sized ones)
oregano (fresh if you’ve got it)
basil (fresh if you’ve got it)
salt and Gordon’s Spiced Pepper to taste
8 oz dry pasta (whole wheat rotini works best)

In oil, sauté onion and garlic, add squashes. Cook a few minutes and then add tomatoes and spices, salt and spiced pepper. If using fresh (or frozen) tomatoes, remove skins. Bring to a boil and then reduce heat; simmer, uncovered until sauce thickens slightly. You want the squash to be cooked but still crunchy, not mushy. Can add some canned tomato sauce to thicken if you want. Serve over the cooked pasta with parmesan cheese. 4 servings

Can add diced uncooked chicken as well. I’d add that to the onion and garlic and cook it a bit before adding the rest of the ingredients.

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Recipes

 

   Here is a collection of recipes using Gordon’s pepper.

   Thanks to all the fine folks who sent in recipes for some tasty food creations. We always appreciate hearing from you with you favorite Gordon’s pepper recipe.

   Of course you can always use Gordon’s pepper in most recipes that call for ‘black pepper’.

   Enjoy it everyday.

Use on skewers for a spicy appetizer or stir-fry for a delicious entrée.

Quick! Copy this recipe before the internet police catch on.

Adding chicken to this dish completes it. Just grab some garlic bread and dig in! Dragon Flakes chicken perhaps?

Adding a little dash of Gordon’s pepper to the grits gives them an added pop. Remember to season to taste. A 1/4 tsp of our pepper might not be enough for seasoned pepper users.

Use your special diagonal cutting knife for this one. Our premium blend Tellichili tastes great in this recipe too!

Dragon Flakes Shrimp

Shrimp And Sausage Grits

Squasta

Stu’s Stolen Chili Recipe

Lemony Asparagus and Pasta Salad