From The Kitchen

Ingredients

• 1 jar of Hot Habanero Bacon Jam
• 6 boneless, skinless chicken thighs
• 1 cup buttermilk
• 2 Tbsp pickle juice
• 2 tsp cayenne pepper
• 2 tsp chili powder
• 2 tsp paprika
• 2 cups all-purpose flour
• 6 large biscuits
• Sliced pickles
• Salt and pepper to taste
• Peanut oil to fry

Directions:

1. In a large Ziploc bag, add buttermilk, pickle juice, cayenne pepper, chili powder, paprika, and chicken thighs. Let marinate overnight.

2. In another Ziploc bag or paper bag, add all-purpose flour, salt, and pepper.

3. In a large pot, fill 1/3 with peanut oil. Using a candy thermometer, heat oil to 300 degrees.

4. Take your marinated chicken, shake off excess buttermilk, and add to flour bag. Shake well and make sure all chicken is coated with flour.

5. Carefully add chicken to the fry oil, three pieces at a time. Fry for about 8-10 minutes or until chicken reaches internal temperature of 165°.

6. Remove chicken and lay on paper towels to absorb excess grease. Repeat until all chicken is fried.
7. In a microwave safe container, heat a quarter of a jar of Terrapin Ridge Farms Hot Habanero Bacon Jam. Carefully glaze chicken with jam.

Summer veggies just got a a hint of heat with this sweet coconut curry aioli squeeze from Terrapin Ridge.

 

These incredibly tender, juicy bone-in short ribs are cooked low and slow in the oven and then finished on the grill where they are charred and basted with our sweet-and-spicy Terrapin Ridge Farms' Hot Pepper Bacon Grill & Wing Squeeze. Ask your butcher for bone-in english-cut short ribs. We like to buy them in 2- to 3-rib sections, but you can also use single rib pieces. Just start checking your ribs a little earlier as they will cook faster in the oven. Serve these lacquered ribs with your favorite barbecue sides like mac-and-cheese, coleslaw, pickles, and squishy rolls for mopping up the addictive sauce.

 

 

MAKE AHEAD: Ribs can be baked up to 3 days in advance. Cold ribs hold together better on the grill, just let sit at room temperature 1 hour before grilling.

 

*can also use beef stock (instead of juices from baking) with Hot Pepper Bacon Grill & Wing Squeeze*

Author:

Julia Heffelfinger

Note:  Please use a seasoned cast iron skillet when making this recipe.

Enjoy!

Ingredients

• 4 cup dried elbow macaroni or cavatappi pasta
• 1 egg
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 1 1/2 cup whole milk
• 2 teaspoons dry mustard
• 1-pound grated cheese: cheddar, Colby jack, Fontina and Gruyere are all good choices
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper
• 2 tablespoons Terrapin Ridge Farms Truffle Hot Sauce, plus more for topping

 

Directions

1. Cook the macaroni until slightly al dente, it should be slightly firm. Drain.
2. In a small bowl, beat the egg.
3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes.
4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth add the cheese and stir to melt.
5. Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth. Cook for five minutes until very thick. Reduce the heat to low. Add the salt and pepper. Pour in the drained cooked macaroni and stir to combine.
6. Serve immediately or pour into a buttered baking dish top with extra cheese. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!

Lunch or Dinner - you decide!  Best part you are using fresh made PASTA.  We hope you will try this recipe and let us know.   We are here to help you if you are interested in learning how to make your own pasta and pasta dishes

It's 5 o'clock somewhere and that means it's dinner time!  Enjoy this delicious chicken thigh recipe over rice or pasta.  Margarita Jelly is in stock and contains all of your favorites (Tequila).  Great any time of the year and it's also good for lunch.

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