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Pan-Seared Duck Breast with sweet pepper and papaya Compote
4(6-ounce) boneless duck breasts (They may come as 1 butterflied breast. If so, slice down the middle toseparate them.)
1 teaspoon salt
3 teaspoons coarsely ground black pepper
4 shallots, minced
¼ cup Crème de Cassis
½ cup Sweet Pepper and Papaya Jam
¼ cup balsamic vinegar or apple cider vinegar
1. Preheat oven to 350 degrees F.
2. Place the duck skin side up. Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45degree angle.
3. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast.
4. Heat a well-seasoned skillet or nonstick pan over high heat.
5. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown andcrispy. Flip and cook for 2 more minutes. If you are unfamiliar with duck breasts, don't be put off bytheir unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat isrendered and the meat expands.
6. Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheetlined with aluminum foil. Bake on the top rack of the oven for 6 minutes.
7. Carefully discard all but 2 tablespoons of duck drippings from the pan. Return pan to medium heatand add shallot. Stir occasionally for 3 minutes, or until shallots begin to turn golden. Add Cassis to thepan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, vinegar, andremaining teaspoon of black pepper, and stir occasionally for 3 minutes. Remove from heat.
8. Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips(properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on warmedplates and spoon Cassis compote overtop. Serve immediately. Print Friendly Page
Courtesy of the Food Network
Cotswold cheddar & pepper crackers
The Ultimate party cracker to accompany Gombey pepper jams.
1cup Bread flour
1/2tsp freshly ground black pepper
1 1/2tsp salt (sea salt)
1/2tsp baking soda
1/2tsp sweet paprika
1cup English cotswold cheddar (grated)
2.Place all dry ingredients in a food processor.
3.Pulse until blended.
4.Slowly add in buttermilk to food processor.
5.Place in plastic wrap and chill for 1 hour.
6.Cut into quarters and roll each one out with a little flour.
7.Cut into triangles or ribbons and place on parchment paper.
8.Bake at 375 degrees for 16-18 minutes.
9.Serve with your favorite Gombey pepper jams.
10.Enjoy! Print Friendly Page
Courtesy of Pepperplate
Gombey Pepper Jam™ Mini Burgers
2 to 3 tablespoons of Gombey Jalapeno Pepper Jam - Storm Surge™ (if you want to kick up the heat use...2 to 3 tablespoons of Gombey Hot Pepper Jam - Hurricane Force™)
1 pound ground chuck beef
1/4 cup Panko (Japanese bread crumbs)
1 egg lightly beaten
1 small onion, finely chopped
1 clove of garlic peeled and minced
a handful of chopped parsley
salt and freshly ground black pepper
8-10 dinner rolls or mini brioche buns
Light a grill. Mix ground chuck, Gombey Pepper Jam™, Panko, egg, onion, garlic, parsley, salt and pepper together. Form the meat into 8 little patties. Grill over high heat for 2 to 3 minutes per side turning once. Toast your buns if desired. Enjoy! These tasty little bites make a great appetizer. Add some blue cheese to the mix to make a truly gourmet burger that your friends and family will go crazy over. Serves 4-6. Print Friendly Page
Tropical Storm™ Glazed Salmon
4 salmon fillets
1 lug of olive oil
4 to 5 tablespoons of Gombey Habanero Pepper Jam
- Tropical Storm™
the juice of 2 limes
salt and freshly ground black pepper
Wisk together lime juice and Gombey Pepper Jam™ in a small bowl for your marinade. Pour the marinade over the salmon and turn to coat. Marinate for 20 minutes at room temperature or 1 to 2 hours in the refrigerator. Light a grill or broiler. Rub a little olive oil, salt, and pepper on the salmon. Place salmon skin side down on hot grill. Grill on each side for 4 to 5 minutes. Longer for thicker pieces.
Simmer leftover marinade in a small pot and reduce until thick. Pour over just grilled salmon and let rest for a few minutes. Serve with a garden salad and some creamy mash potatoes. Woop Bam Surprise! Serves 4.
Try a milder version of this recipe by substituting fresh lime juice for fresh lemon juice, and Tropical Storm™ for Gale Warning Gombey Pepper Jam™. Print Friendly Page
Pat's 'Storm Surge' Chili
1 lb ground beef
5 to 6 onions
3 to 4 large sweet red peppers
5 to 6 green chili peppers
3 to 4 cloves garlic
1 lb. 12 oz. can crushed tomatoes
1 package of chili power
1/2 tsp of habanero pepper sauce
3 to 4 tsp 'Storm Surge' Gombey Pepper Jam
In food processor chop onions, red peppers, chili peppers and garlic cloves. Place in large pot under medium heat and sauté approximately 5 to 8 minutes. Place crushed tomatoes in pot and sauté another 5 minutes. Add ground beef, running beef through fingers so it separates while putting it into the pot. Stir occasionally. Add chili power and pepper jam. Bring to a slow boil and then simmer approximately 2 to 3 hours. The last 1/2 hour add habanero pepper sauce. Cook until most of liquid is absorbed. Print Friendly Page
Pat's 'Easy Breeze' Pork Chops
4 pork chops 1 to 1 1/4 in. thick
2 sweet peppers
2 cloves garlic
2 tbsp. butter
1/2 cup white wine
1/3 cup any type of barbecue or Teriyaki sauce
1/2 of jar 'Easy Breeze' Gombey Pepper Jam
Season to taste
In large skillet brown pork chops turning once. When chops are browned on both sides remove from skillet. Slice onions, peppers and garlic. Melt butter in same skillet, add onions, garlic and peppers. Cook until soft. Add white wine and marinate. Place pork chops in skillet, add teriyaki or barbecue sauce and pepper jam. Simmer until chops are tender. Print Friendly Page
Olly's Gombey Salad Dressing
1 tsp 'Hurricane Force' Gombey Pepper Jam
Fresh ground pepper and sea salt
Mix together olive oil and red wine and pepper jam, pepper, and salt. Mix and serve on a bed of greens. Print Friendly Page
"Warning, Warning" Hot Pepper Shrimp
2 lb. medium tiger shrimp, cleaned and peeled
1 tsp crushed red hot peppers
2 tbsp 'Gale Warning' Gombey Pepper Jam
4 cloves pressed garlic
¼ cup extra virgin olive oil
Salt and pepper to taste
Combine all ingredients and allow to marinate for at least one hour more is better Remove the shrimp from marinate and skewer, grill over medium high heat, about 3 minutes per side. Be careful not to overcook the shrimp as this will make them tough and rubbery Print Friendly Page
Roasted Corn "Warning"
4 ears of fresh corn, removed from cob
1 tbsp 'Gale Warning' Gombey Pepper Jam
1 tbsp butter
2 tbsp cilantro, finely chopped
Salt and pepper to taste
Bring a nonstick skillet to medium heat and add the butter. Once butter has melted add the corn and sauté for 10/12 minutes. Next add the pepper jam and continue to sauté for another 3-5 minutes. Remove from heat and stir in the cilantro. Serve while hot! Print Friendly Page
'Gale Warning' Grilled Brie Sandwich
1/2 whole wheat baguette cut in half
1 wedge of good brie cheese, sliced
Jar 'Gale Warning' Hot Pepper Jam ....or you could go hotter it you dare!
After slicing the baguette in half slather the pepper jam on one side. Place the sliced brie on top cover with the other half of the baguette.
Butter the outside of the baguette and place in nonstick skillet in medium high heat. At this point to get a panini style sandwich cover a brick with foil and place on top of the sandwich.
Grill until golden, about 4 minutes, Flip and repeat the other side. Allow to cool for a moment and enjoy! Print Friendly Page
Other Great Gombey Pepper Jam Recipe Ideas:
*Mini fish cake appetizers with banana and Storm Surge
*Asaparagus and beef tips with a wedge of blue cheese
*Brie baked in filo pastry topped with jam