Spicy El Jefe Pickled Okra

Ingredients: 1 1/2 lb fresh whole okra 4 cloves of garlic 2 cups white vinegar 2 cups water 3 tbl EL JEFE Garlic Habanero craft salt 1/2 tbl granulated sugar 1 tbl red pepper flake 1 tsp celery seed 1 tsp whole black peppercorn Directions: Sterilize jars and lids according to canning/jarring instructions. Rinse okra well. Boil vinegar, water, salt, and sugar, continually stirring to dissolve the salt and sugar. Cut heat. While sterilized jars are still hot, but empty, place spices and garlic in jars, pack okra into jars to the top of the jar leaving about a 1/2 inch from the rim of the jar. Pour vinegar mixture over the okra. Using a knife, poke the okra until all the air pockets are gone. S

Spicy Ghost Beer Cheese Soup

Ingredients: 1 1/2 cup diced carrot 1 1/2 cup diced celery 1 1/2 cup diced onion 2 cloves garlic, minced 4 cups chicken or veggie stock or broth 2 cups beer (I prefer a porter or stout beer) 1/3 cup butter 1/2 cup flour 1 cup heavy cream 6 cups shredded mild cheddar cheese 1 tsp dry mustard 1/4 tsp cayenne pepper 2 tsp Ghost Pepper Garlic craft salt 1 tsp black pepper Sliced green onion & chopped parsley Instructions: In a heavy-bottomed soup pot, melt butter and saute carrots, celery, and onion until soft. Added garlic, dry mustard, cayenne, salt and black pepper. Mix in flour to make a roux, cook for approx. 5 minutes. Pour in beer and stir until roux is thoroughly mixed. Add chicken or ve

Citrus Ginger Rummy Ceviche

1/2 lb cod cut into cubes 1/2 lb chopped raw shrimp 1/4 lb chopped octopus or scallops 3/4 cup lime juice 1/4 cup orange juice 1/4 cup rum (I prefer coconut rum, any white rum will work) 1 tsp Honey (or Agave) 2 diced roma tomatoes 1 fresh jalapeno, diced1/2 red onion 1 avocado, diced 1/4 cup fresh chopped mint leaves 1/4 cup chopped cilantro 2 tsp black pepper 2 tsp “Citrus Ginger” craft salt Place the fish, shrimp, octopus, and/or scallops in a large bowl. In a small bowl, whisk together the lime juice, orange juice, rum and honey or agave. Pour over seafood, stir to evenly coat the fish. Cover the mixture and refrigerate for 45 minutes to 1 hour, gently stirring the mixture halfway throu

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