Ingrédients:

1 lb viande haché
1/4 tasse d’ail frais
1 grande onion sucrée, coupée
2 tasses de piments frais coupés (poivrons et/ou piments)
1/2 c. à thé sel marin
28 oz tomates, en boites
19 oz fèves haricots rouges, en boites
1/2 c. à table poivre noir
1/2 c. à table basillic
1/2 c. à table cumin
1/2 c. à table origan
1/ c. à table thym
1/4 tasse de poudre de chili moulu
1/4 tasse de Chili Chocolat Peppermaster

Ingrédients pour garnir (optionnels):

Une éclaboussure de Sherry
Une goutte de Crème sûr
Une pincée de fromage gratinée chedder ou jack
Un morceau de pain maïs, un bol de chips de maïs ou autre portion de pain
Sauce Incendiaire de Peppermaster pour ajouter le vrai feu

Diréctions:

Sauté la viande avec l’ail. Ajouter tous les autres ingrédients. Porter a bullition.

Servir.

Ajouter les garnissements à gout. Nous aimons laisser nos invités choisir leur propre garnissements.

Bon appétit!

—

Cette recette est grace à Tina Brooks de Brooks Pepperfire Foods, Inc. manufacturier des sauces piquantes et co-packer de Québec, Canada.

Tina twit sous le nom @Pepperfire

Ingredients:

1 lb ground beef
1/4 cup fresh garlic
1 large sweet onion, chopped
2 cups fresh chopped chili peppers (sweet bell and/or hot)
1/2 tsp sea salt
28 oz diced tomatoes, canned
19 oz dark kidney beans, canned
1/2 tbsp black pepper
1/2 tbsp basil
1/2 tbsp cumin
1/2 tbsp oregano
1/ tbstp thyme
1/4 cup ground chili powder
1/4 cup Peppermaster Chili Chocolate

Optional Ingredients for garnish:

A splash of Sherry
a dollop of Sour Cream
a sprinkling of grated chedder/jack cheese
a piece of corn bread, a bowl of corn chips, or other serving of bread
Peppermaster Fusion Fire to taste for real fire

Directions:

Fry the beef with the garlic. Add everything else. Bring to a boil.

Serve.

Add optional garnishes to taste. We like to allow our guests to add the garnishes.

—

This recipe is written by Tina Brooks, Brooks Pepperfire Foods, Inc. Hot Sauce manufacturer and co-packer of Quebec, Canada.

Tina Tweets as @Pepperfire

Ingrédients pour la garniture:

2 tasses de petits fruits surgelés ou frais, au goût (bleuets, canneberges, framboises, mûres, fraises, etc.)
1/2 tasse de cassonade

Ingredients pour la pâte à gâteau:
1 2/3 tasse de farine non blanchie
3 c. à thé de poudre à pâte
1/2 c. à thé de sel
1 tasse de sucre
1/2 tasse de beurre ramolli
2 c. à table de Framboises Impétueuses Peppermaster
2 oeufs
3/4 tasse de lait

Directions:

Préchauffez le four à 360 F

Bien beurrer un moule à charnière de 9 po à fond amovible, avec cheminée. Répartir les petits fruits (si vous utilisez de grosses fraises, coupez-les en morceaux) et la cassonade dans le fond du moule. Laisser de côté.

Dans un grand bol, battre le beurre en crème. Ajouter le sucre, les oeufs et la sauce Framboises Impétueuses Peppermaster.

Mélanger la farine, la poudre à pâte et le sel dans un petit bol. Incorporer la moitié des ingrédients secs au mélange de beurre. Ajouter le lait et bien battre. Incorporer à la pâte le reste des ingrédients secs et mélanger jusqu’à l’obtention d’une pâte homogène.

Verser la pâte dans le moule sur le mélange de fruits.

Placer le moule sur une lèchefrite et cuire au four préchauffé pendant 45-50 minutes ou jusqu’à ce qu’un cure-dent inséré dans la pâte en ressorte propre.

Détacher la pâte des bords à l’aide d’un couteau et renverser sur un plat de service alors que le gâteau est encore chaud.

Bruinez le gâteau avec Framboises Impétueuses Peppermaster servez chaud avec la crème fouettée.

Ingredients for the fruit topping:
2 cups of mixed berries, fresh or frozen. (blueberries, blackberries, raspberries, cranberries, strawberries, etc.)
1/2 cup of brown sugar

Ingredients for the cake:
1 2/3 cup of unbleached flour
3 tsp of baking powder
1/2 tsp salt
1 cup sugar
1/2 cup of pastry-cut butter (either softened to room temperature or cut up with pastry cutter)
2 tbsp Peppermaster Raspberries in Heat
2 eggs
3/4 cup of milk

Directions:

Preheat the oven to 360 F

Grease a 9 inch spring form pan bundt pan. Spread the mixed fruit around the bottom of the pan, cover with the brown sugar. Set aside.

In a large bowl, cream the butter. Slowly add the sugar, eggs, and Raspberries in Heat, mixing well between each ingredient addition.

In a smaller bowl, blend the flour, baking powder and the salt. Add half of this dry mixture to the butter mixture, blending well. Add the milk and mix well. finally add the rest of the dry ingredients to the butter mixture and mix until well blended.

Pour the batter over the fruit mixture in the bundt pan.

Place the bundt pan on a drip pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.

Run a knife around the sides of the cake pan to insure it has released from the pan. Then, remove the sides of the bundt pan and turn the cake onto a serving platter.

Drizzle with Peppermaster Raspberries in Heat and serve warm with a dollop of fresh whipped cream.

pour 4 personnes:

Ingrédients:
3 tasses de filet de saumon frais
2 gros oeufs
3 pommes de terre à purée
noisette de beurre
1 litre de court-bouillon
laurier et estragon
Sel Allumé Peppermaster, Poivre Allumé Peppermaster

Pour la béchamel
1/2 litre de sauce béchamel:
- 2 cuillères à soupe de beurre
2 cuillères à soupe de farine non blanchie, tamisée
1/2 litre de lait
Sel, poivre
une pincée de noix de muscade

Pour cuire et servir les croquettes:
huile de tournesol ou autre bonne huile de cuisson
3 cuillères à soupe de chapelure
Sauce chili sucrée aux piments bouc Peppermaster.

Marche à suivre:
Faîtes pocher votre saumon doucement dans le court-bouillon auquel vous aurez ajouté une feuille de laurier et une branche d’estragon, pendant 15 minutes. Egoûtez, laissez refroidir, puis pelez et enlevez les arêtes s’il y en a, et émiettez.

Pendant ce temps, pelez et cuisez vos pommes de terres, puis écrasez-les en purée en ajoutant une noisette de beurre.

Préparez votre béchamel: faîtes fondre le beurre, y ajouter d’un coup la farine passée au tamis, fouettez et faîtes cuire doucement le roux sans le laisser brunir puis laissez refroidir. Chauffez le lait jusqu’à ébullition et versez sur le roux tiède, en fouettant vigoureusement pour dissoudre les grumeaux. Portez le tout à ébullition. Laissez cuire doucement jusqu’à épaississement, puis ajouter une pincée de sel et de poivre.

Ajoutez à votre béchamel la purée de pommes de terre, le poisson émietté et les deux oeuf entiers. Mélangez complètement et cuisez à feu moyen pendant 5 minutes en remuant sans arrêt. Salez et poivrez à volonté, avec le Sel Allumé et le Poivre Allumé.

Laissez le mélange tiédir, puis façonnez vos croquettes en rond – 3 pouces de diamètre et un pouce d’épaisseur. Roulez les croquettes dans la chapelure. 

Dans une poële à frire mettez 2 cuillères à soupe d’huile et faîtes chauffer; faîtes frire les croquettes pendant 5 minutes à feu moyen.

Servez immédiatement accompagnés de sauce chili sucrée Sauce chili sucrée aux piments bouc*

*cette recette s’accompagne aussi de deux autres sauces chili sucrées Peppermaster, toutes deux douces, une Sauce Sucrée au piment Red Fresno, l’autre au Piment Cerise Italien.

Cette recette est disponible en anglais ici.

For 4 people:

Ingredients
3 cups of fresh salmon
2 large eggs
3 potatoes for mashing
small amount of butter for the mashed potatoes
1 litre of court-bouillon (light vegetable stock)
bay leaf and tarragon
Peppermaster Fire Salt and Pepper Pepper.

for the bechamel sauce:
1/2 litre of bechamel sauce:
2 tablespoons of butter
2 tablespoons of unbleached flour, sifted
1/2 litre milk
salt, pepper
a quarter tsp of nutmeg

for cooking and serving the fishcakes:
sunflower oil or other good quality cooking oil
3 tablespoons of bread crumbs
Peppermaster Sweet Goatpepper Chili sauce.

Directions:
Poach your salmon gently in the court-bouillon, to which you’ll have added the bay leaf and a branch of tarragon, for 15 minutes. Drain and leave to cool, then peal and remove bones if any, and crumble the salmon flesh.

While the salmon is cooking and cooling, peal and cook your potatoes, then mash them, adding a small amount of butter.

Prepare your bechamel sauce: melt the butter, add the sifted flour in one go to the melted butter, mix and cook gently the resulting roux without letting it brown, then let it cool. Heat the milk and bring to a boil then add it to the lukewarm roux, mixing vigorously to dissolve any lumps. Bring the mix to the boil then cook gently until the bechamel has thickened, then add salt and pepper to taste.

Add the bechamel to the mashed potatoes, the crumbled salmon and the two whole eggs. Mix completely and cook on medium heat for 5 minutes, stirring all the time. Add Fire Salt and Pepper Pepper to taste.

Leave the mix to cool then make it into fishcakes – 3 inches diametre, half an inch thick. Cover the fishcakes with breadcrumbs.

In a frying pan, put 2 tablespoons of oil and heat, cook on medium for 5 minutes. Serve immediately with Peppermaster Sweet Goatpepper Chili sauce*.

*This recipe can also be served with mild sweet garlic sauces: Peppermaster Red Fresno Sweet Chili Sauce and Italian Cherry Pepper Sweet Chilli Sauce.

This is the english version of the original French recipe, available here.

Created by Greg Brooks for the Peppermaster(R) brand. Chili Chocolate: a delicately peppered chocolate sauce made with pure, organic, fair trade dark chocolate, heavy cream, tahitian vanilla and infused with the fresh essence and personality of the chili pepper.

In addition to enriching this wintery beverage, this unctuous sauce can be used in desserts, such as Poire Belle Helene or chocolate mousse, or even as the secret ingredient for a decadent chili con carne.  “I am a fan of both chocolate and pepper”, explains Greg, “so, I played around in the kitchen until I managed to finesse this chocolate sauce. It’s one of our best sellers – we sold hundreds of them at the One of a Kind Show in Toronto that took place from November 24 through December 4.”

Chili Chocolate is part of the ever-expanding Peppermaster brand product line that marries the sweet heat. For the majority of these products, the level of heat is kept relatively moderate, just enough to notice and to enhance the flavours of the other ingredients in the product. Raspberries in Heat is a raspberry coulis full of life that can be used as readily in a dessert as for cooking with duck or pork. Ginger Lime is a light sauce, mildly spicy but full of flavour, like the Raspberries in Heat, it can be used for making cocktails or in asian cooking. Red Savina Mango positively glows with the flavour of mango enhance by the spicy red savina habanero – it is as exquisite as a dessert sauce as it is an inspiration for Thai cooking.

Each of these products like many of the rest of the Peppermaster  brand line, are available in two heat levels, mild and spicy.

– Translated from vf: La Douceur Épicée de vivre by Suzanne Morel, available here.

Voilà ce que Greg Brooks a créé pour Peppermaster – le Chili Chocolat: une sauce au chocolat légèrement pimentée, faite à partir de pur chocolat biologique, de crème épaisse, de vanille de Tahiti et de jus de piment rouge infusé dans le chocolat. Autant que dans votre tasse de chocolat chaud d’hiver, cette sauce onctueuse s’utilise dans vos desserts, comme la Poire Belle Hélène ou la mousse au chocolat et est l’ingrédient secret pour un chili con carne original. “Je suis friand de chocolat et de piment, et j’adore la douceur épicée”, explique Greg, “j’ai donc expérimenté en cuisine jusqu’à ce que j’arrive à cette sauce Chili Chocolat“. C’est un de nos articles les plus vendus – nous en avons vendus des centaines au salon des métiers d’art de Toronto One of A Kind, qui a eu lieu du 24 novembre au 4 décembre.”

Chili Chocolat” fait partie d’une gamme grandissante chez Peppermaster – celle des produits sucrés-pimentés. Pour la plupart de ces produits le niveau de piment est maintenu modéré, mais suffisant pour faire ressortir de manière marquée le goût des autres ingrédients. Framboises Impétueuses est un coulis de framboise plein de vitalité, utilisé dans des desserts ou pour cuisiner le canard et le porc. Gingembre et Lime est une sauce légère, peu piquante mais pleine de saveur, utilisée comme liqueur dans des cocktails ou des recettes chinoises. Red Savina à la Mangue est une sauce à la mangue augmentée d’un habanéro energique – il est exquis à la fois en dessert ou dans des mets d’inspiration thaïe.

Ces produits Peppermaster, existent en différents niveaux pimentés, épicés et doux.

Pour la version anglaise de cet article, cliquez ici.

Suzanne Morel

Ice Cream Parlour, Eleuthera, Bahamas

With the holidays approaching, we cannot just hop a puddle jumper and fly to the Bahamas. So we decided to make coconut ice cream instead. Now, if you’ve never made ice cream before, the holiday season is a fun time to try.

It’s easy: all you need is a freezer and some patience. Yes, I know, the iron chefs use an ice cream machine but if you don’t have one, you can still make ice cream. After all, how do you think they made it before the machines?

Ingredients:

2 cups heavy cream

1 cup milk

2 cups coconut water

1 cup coconut meat, jelly

2 egg yolks

1 cup sugar

Directions:

Reduce the coconut water to 1 cup. Combine the cream, milk and reduced cocnut water in pan over medium heat. (Do not boil) 5-8 minutes. Beat egg yolks and suger until pale and smooth, 1-2 minutes. Gradually add 1 cup of hot cream mixture to yolks, stirring constantly to prevent curdling. Add remaining cream mix the same way. Cook on low heat until thickened. Cool completely. Add the ground coconut meat and jelly. Once the “custard” is cool, put into the freezer for 2 hours and then stir well to completely break up any ice crystals. Repeat, stirring again after freezing for another two hours. Then after two more hours, stir once again to keep the ice cream smooth and creamy.

Serves 4-6

We like to pour Peppermaster Hot Sweet Seductions sauces over the ice cream for a real treat. Drizzle any one of the new Pepper Elixirs (aka “syrups”) onto the ice cream for a fiery sweet treat or revert to one of our delicious dessert sauces; Chili Chocolate, Raspberries in Heat, Ginger Lime and Red Savina Mango.

Peppermaster hot sauce on ice cream

We invite you to try this at home with your family and friends. We think you’ll enjoy it. The time consuming part of the ice cream involves mostly impatient waiting while the ice cream actually freezes. Pour a couple of rum punch drinks and enjoy the island time wait. In the end, the 6 hour wait will be well worth it.

Cooking for health and pleasure with the hottest peppers on earth.

Peppermaster Greg Brooks with Scorpion Chilli Peppers

Greg Brooks had been living two years in the Bahamas, when as an 8-year old boy he was served a conch salad containing goatpeppers, considered at the time to be among the hottest in the world. Oblivious to the fire in his dish, he bit into a goatpepper with a growing child’s appetite. His mouth rocked out of his body, tears streamed, he cried with pain. And then something strange happened: “suddenly I became aware that I could discern things I had not been able to see before. The world became clearer, I heard better, my sense of smell expanded – in fact, all my senses were alive. I made myself eat more raw goatpepper, and despite the initial shock, tears and sweat, I began to feel more aware of my surroundings. I noticed that when I was playing in the tropical forest with my friends, I could see the thorns and pluck mosquitoes from the air and I became much more in tune with the jungle. In a few weeks, I stopped being a Canadian boy from the city and acclimatized to hard outdoor life in the Tropics.

As an adult, back in Canada, I found that cooking with hot peppers helped me cope with the stress and strain of city life and the rat race – regulating the adrenal function, protecting my heart, burning fat acquired through sedentary living, reinforcing my immune system. The bonus is – they taste amazing. I love to cook with them!”

Peppermaster Goatpepper Mash made with fresh chile pepper

One of the great culinary advantages of ultra-hot peppers is their capacity to bring out the flavours of other ingredients in any dish. ‘A tiny bit of Scorpion mash will bring to life even the flattest dish, and the heat will not overpower the flavour, it will enhance it. Of course, if you are really sensitive, you may want to use a milder mash.”

Peppermaster Scorpion Chile Peppers

This desire to play with peppers to bring out maximum flavour is what sparked Greg’s experimentation with Elixirs (previously released as “Syrups”). “The peppers are cooked and strained, cooked and strained again, and again, until I have a pure extract to which I’ll have added raw organic cane sugar and fresh spring water. Because of its high concentration, only tiny amounts of Elixir are used. For example, to make a medium-hot soup for four people, I would use only one eighth of a teaspoon of Elixir. Greg has made Elixirs with Yakima Naga Ghost chili peppers, Red Savina chile peppers and Trinidad Scorpion Butch T chilli peppers.

I can confirm that. I am a lightweight when it comes to hot peppers, but now readily use the ultra-hot mashes to bring a spark to my dishes. A very small quantity goes a long way and just as the 8-year old Greg was woken up by his goatpepper, my cooking has livened up since I started incorporating the hot pepper mashes.

Peppermaster Scorpion Chili Pepper Mash

So how might these four hottest peppers be used in cooking? As classic hot sauce, of course – for those who like their hot sauce hot! Chicken wings will especially take off with the Stingin’ Scorpion sauce, while the Scorpion Mash can be used with seafood or meat in any Tex-Mex, Cajun, Carribean or any spicy dish. These will also work very well with the Red Savina or the Naga Ghost. The Red Savina Mango tastes wonderful in a Thai salad or a hot mango dessert. The Jerk Curry can form the basis for a classic curry dish, a Trinidad curry, or any dishes to which you wish to add a sophisticated and definite taste of curry. I have used it to make Sockeye salmon fishcakes and a sandwich egg mix. For hotter curries, the Bhut Jolokia mash can be added to a Vindaloo for the perfect heat and flavour combination. Greg has also added most of his hottest peppers to his steak rub – hot chiles tenderize meat and reduce its acidity.

A Pot of Peppermaster Stingin' Scorpion Hot Sauce

All Peppermaster products are natural; free of chemicals, additives, and extracts. They are peanut-free and gluten-free, have less salt and avoid high fructose corn syrup. Many contain organic peppers and other organic ingredients, including the Red Savina and the Naga Ghost peppers.

Peppermaster Shop, Rigaud, Quebec, Canada

Cooking for health and pleasure, I find these products are hot, powerful and flavoursome. To add this product line to your pantry, visit Peppermaster.com or the Peppermaster Shop in Rigaud, Quebec, Canada.

Suzanne Morel