Recipes

Recipes

Here at Penderys we are determined to bring total and complete satisfaction to all of our customers. We have put together a selection of our favorite recipes and we are now passing them down the line to you, the customer. Read and enjoy!

Freshwater Fish Preservative

1/4 c. fresh lemon juice

1 3/4 cup water

1 oz. pkg. plain gelatin

1 whole cleaned trout

 

1. Combine lemon juice & water. Bring half of this mixture to a boil in a small saucepan.

Sprinkle the gelatin over the other half lemon mixture. When gelatin softens, whisk. Whisk into the boiling lemon mixture and remove from heat.

Continue whisking until gelatin has dissolved. Set aside to cool.

2. Dip each fish in lemon/gelatin mixture. Wrap each separately in plastic, put each in a resealable bag and freeze. Fish will remain at their peak for up to 1 year.

 

MOLASSES RUB

1 cup brown sugar

2 tablespoons molasses

2 teaspoons paprika

2 tsp dry thyme leaves

1 1/2 teaspoon Kosher salt

1 tsp garlic powder

1 1/2 teaspoon freshly ground black pepper

 

KINGLY SALMON

Kingly Rub

1/4 cup dried dill

1/4 cup brown sugar

2 tsp Kosher Salt

2 tsp black pepper

Message 2/3 Rub into 3 # butterflied Salmon tail. Refrigerate in plastic bag overnight.

Prepare smoker at 180-200 degrees.

Take salmon out of refrigerator & prepare:

Kingly Mop

1/3 Kingly Rub

1 cup cider vinegar

1/4 cup oil, preferably canola or corn

Message 2/3 Rub into 3 # butterflied Salmon tail. Refrigerate in plastic bag overnight.

Prepare smoker at 180-200 degrees.

Take salmon out of refrigerator & prepare:

Kingly Mop

Stir until warm over low heat. Lay salmon,

skin side down, on smoker rack as far from the fire as possible. Cook for 50-60 minutes, mopping salmon after 10 and 30 minutes. Remove fish with large spatula carefully.

See page 201 Smoke & Spice for more complete details.

 

STUFFED JALAPENOS

Preheat oven, grill or smoker to 250. Wear gloves.

Soak toothpicks in water. Carefully slice off tops of medium sized peppers & set tops aside. Remove seeds & veins. Stuff with cream cheese. Put tops back on. Wrap with bacon. Secure tops & bacon with picks. Cook 45 minutes. Leave peppers in Jalapeno Pal, serve.

FIESTA SALAD

Serves 6

1 large box Vel-veeta cheese

2/3 jar Coyote Café Fire Roasted Salsa, pg 58

1 lb. lean ground Chuck

1 lg. bag Frito?s

2 ripe peeled & diced Avocados

2 cups Sour Cream

1 tablespoon Top Hat pg.36

Iceburg lettuce

Cube cheese into microwave safe glass bowl. Heat until starts to melt.

Add Salsa, cutting into still solidified cheese with knife and fork. Stir.

Return to microwave until completely melted.

Meanwhile, brown meat. Discard excess grease. Add Top Hat to meat & stir.

Remove cheese from oven.

Stir seasoned meat into cheese. (Reheats well to serve later or next day).

Fun to serve buffet style in this order:

            Lettuce, crushed Frito?s, Cheesy Meat, diced Avocados, Sour Cream.

May be served in Tortilla Bowls (above).

This is an easy, fun way to have a fiesta!

Cheesy-meat makes great Beef Queso!

Let's Celebrate 2012! Our 142nd Birthday!
Pendery's Chile Peppers