About our dry rubs

Where to buy Pepper Coast Products™

Recipes

Pepper Coast Pot Roast

Spicy Onion Rings

Smoked Salmon with Finessence

Dusted Grilled Chicken Breasts

Swordfish Grilled with David's Devil Dust

Wined and Dusted Bird

Savory Lamb Chops with Finessence

Pepper Coast Buffalo Wings

Roast Pork Sandwich with Finessence Relish

Santa Fe Swordfish with Green Apple Salsa

Tomato & Avocado Finessence Relish

Sprinkled Chicken Tenders with Mole and Rice

Sprinkle Plenty Chops with Jalapeno-Apricot Sauce

Vegetarian (or not) Pasta

Pepper Coast Pot Roast

Everyone has heard of pot roast, but this is a roast with spice and a Southwestern attitude!

1 2-3 lb. pot roast (bottom round or chuck will do nicely)
1/8 cup vegetable oil

Marinade:

1/2 cup dry red wine (we like to use Cabernet Sauvignon or Beaujolais)
4 oz Sprinkle Plenty (approximately two sample packages)

Prior to cooking combine:

The roast should be marinated 24 hours in advance of cooking for best results. The roast can be cooked in the oven or it can be smoked or barbecued.

Brush the oil over the entire surface of the roast. Use only as much oil as is needed to barely moisten each side of the roast. In a small mixing bowl, mix the wine and the Sprinkle Plenty dry rub together until it forms the consistency of a paste. Using a spoon, dab the paste onto the roast and spread it on until all sides of the roast have been covered with a thick layer of the paste. Cover and place in refrigerator until time to cook.

If you will be cooking the roast in the oven, set the temperature to 225° and add the hickory smoke flavoring and as much of the wine as is desired. Put the roast into the oven with the cover on. Roast until meat thermometer reads medium (approximately three hours). Roast will be tender and pink inside, with the wine and the meat juices making a wonderful sauce.

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Tangy twist to an old favorite!

2 or 3 large sweet white onions  (Walla Walla, Vidalia or Texas 1015's)
2 eggs, well beaten
3/4 cup flour
1/4 cup Sprinkle Plenty or David's Devil Dust (more or less to taste)

Slice the onions into rings. Place in cold water and refrigerate for two hours. Break the eggs into a small bowl and beat. Mix the flour and the Sprinkle Plenty or the David's Devil Dust together in a larger bowl. Add beaten eggs to flour mixture. Dry the onion rings and dip each into the mixture until thoroughly coated.

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We created our Finessence seasoning particularly for use on salmon. Its herbs, ginger and summer savory enhance the flavor of the fish, while the quick flash heat of cayenne is exciting without being overpowering. Several hours before cooking time, season either fillets of salmon or salmon steaks with Finessence, cover and keep in the refrigerator.

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The unique blend of peppers and herbs in Feather Dustings gives this chicken entree a taste that belies its easy preparation.

About four to six hours before cooking the chicken, wash and pat it dry. Apply Feather Dustings to all sides of each piece in a fairly thick layer. It is easiest to do this by placing Feather Dustings into a shaker type jar. Cover the chicken and place into the refrigerator until time to cook.

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There are many people who say that they don't like fish but who do like swordfish. Perhaps it is the distinctive flavor and texture that sets it apart from other fish. Mako or Black Tip shark can also be prepared with this recipie.

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For best results prepare the bird at least several hours in advance of cooking.

Wash and pat dry

one 3-4 lb. whole chicken.

Brush bird lightly with

1/8 cup olive oil

over the entire surface. Use only as much oil as is needed to barely moisten each side. In a small mixing bowl blend together

1-1½ cups Feather Dustings

with

2/3 - 1 cup dry white wine

until the mixture forms the consistency of a paste.

Place the bird breast up. Use a knife to carefully lift the skin away from the breast. Using a wooden spoon (or your hands if you carefully wash them after) dab the paste onto the chicken, including under the skin of the breast and inside the bird until all surfaces are covered with a layer of the paste. Cover or place in a plastic bag and refrigerate until time to cook.

If you are cooking in the oven mix together:

1/4 - 1/2 cup dry white wine (as used in marinade above).

If you wish to use an unglazed clay pot cooker, soak the pot in cold water for at least fifteen minutes.

For clay pot cooking: Place the chicken in the pot breast side down and pour the wine and hickory seasoning mixture over it. Place the pot in a cold oven with the cover on. Set the oven temperature to 480 degrees. Cook the chicken for 1 1/2 - 2 hours or until meat thermometer reads 190°.

For conventional baking dish cooking: Set oven temperature to 225°. Place the chicken in the pot breast side up and pour the wine and hickory seasoning mixture over the bird. Place the pot in the oven with the cover on. Cook the chicken for 2½ - 3 hours or until meat thermometer reads 190°.

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Those little chops are so expensive and so tiny and so good when seasoned with Finessence. Yes, Finessence was created for fish, but the same blend of herbs and cayenne pepper work just as well with lamb, even better according to some. The night before cooking, coat the lamb chops with a generous sprinkling of Finessence and then store in a plastic bag in the refrigerator.

Slower cooking times are the best for this dish. A smoker is best if you have it and have the time, but a grill with smoking chips on the heat source will work well also. Place the chops to one side so that any drippings do not fall on the heat source directly and flare up. Cooking time will depend upon the method, and you should test with an instant read thermometer or with a knife tip.

You can vary the heat of these wings by adjusting the blend. Mix together:

3 tbs. Sprinkle Plenty

with

Place in plastic re-sealable bag:

1 lb. chicken wings

Add

above mixture

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Sprinkle Plenty is redolent with the flavors of the Southwest. About an hour before cooking time season both sides of swordfish steaks with:

1 tbls. Sprinkle Plenty

and leave them out to come to room temperature, especially if previously frozen and still very cold.

For the salsa, chop small:

1/2 small green apple
2 plum tomatoes, peeled and seeded
1 jalapeno pepper, seeded
2 scallions, some of the white and some green part
1 clove of garlic

Mix all together in a small bowl with:

1 tbls. olive oil
juice of half of a lime

Sprinkle with:

chopped cilantro

This fish can be prepared on the grill outdoors, but for those times that its just not possible, a grilling skillet that can go in the oven will work just as well. Preheat the oven to 375° and about 20 minutes before serving time heat the skillet on a burner over high head. When the pan is up to temperature, place the swordfish steaks in it and cook for several minutes to sear the outside so that the juices will be retained. Turn the steaks and do the same for the other side. Then place the whole thing in the oven to complete cooking.

The steaks should be done in about 10 to 15 minutes. Test for doneness with a fork or the tip of a knife. Insert it part way into the steak and give a slight twist. If it goes in easily and the fish parts easily, it is done. Be careful not to overcook!

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Peel, seed and chop:

2 ripe medium tomatoes

Cut into chunks:

1 ripe avocado

Place in serving dish and sprinkle with:

1 teaspoon Finessence

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Roast Pork Sandwich with Finessence Relish

Slice thin:

1/2 lb. roast pork, preferably cooked with Sprinkle Plenty

Slice for sandwiches:

sourdough bread

Coat bread with:

Texas Traditions Mesquite Smoked Mustard

Layer with roast pork slices from above and cover with

1 recipe Finessence Reilsh

For the rice, put water on to boil to repare enough rice for four servings.

Coat:

1 lb. chicken tenders

with:

1 tbls. Sprinkle Plenty

Mix boiling water with:

1/3 cup prepared mole sauce

Heat in a skillet:

1 tbls. oil

When hot, add seasoned chicken tenders and quickly stir fry.

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Believe it or not, this can be quick! In a microwave proof measuring cup, mix a small amount of water into:

3/4 tsp. corn starch or arrowroot

Combine with:

1/2 cup syrup from a small can of apricots in heavy syrup
1 1/2 tsp. white wine vinegar

Microwave on high for 2-3 minutes, stirring occasionally until thickened slightly. Add:

1 jalapeno pepper, fresh or pickled, sliced thin with seeds removed.
1/2 of the apricot halves, cut in half

Preheat oven to 350°. Then combine in a plastic bag:

2 tbls. crushed cracker crumbs
1 tsp. Sprinkle Plenty

Add to bag and shake to coat:

4 boneless center cut lean pork chops

Heat oven proof skillet and add:

1 tbls. oil

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If you want to add meat to this dish, place in a plastic bag and marinate:

1 lb. chicken tenders
1 tablespoon Feather Dustings

Slice and/or cube your choice of:

tomato, summer squash, zucchini. mushrooms. egg- plant, carrots, onion (red, white and/or green)

Marinate the vegetables with:

olive oil
Sprinkle Plenty

or, depending on who's coming to

dinner,

David's Devil Dust

Cook sufficient pasta for the number of guests. Cut into cubes:

marinated chicken

Sauté in separate pans if cooking both meat and vegetables. When the chicken is done and the vegetable are just tender. Serve separately so guests can make their own combinations.

Beef and Pork: 12 to 24 hours
Poultry: 6 to 12 hours
Fish: 1 to 2 hours
Vegetables: 1 to 4 hours

Note: Poultry with the skin intact, vegetables and fish benefit from having olive oil brushed over the entire surface prior to applying the dry rub.

BBQing: We highly recommend using a smoker, ceramic cooker (kamado),or a barbecue pit for slow cooking at low temperatures over a period of hours. All of these devices will allow you to add wood chips such as hickory, oak or mesquite for extra special smoky flavoring. Use your normal guidelines for cooking times.

Grilling: Grilling differs from BBQing in that food is cooked quickly over high heat. Steaks and fish do well by grilling, while some cuts of beef and pork do not. Typically, there is not sufficient time for the cartilage in the food to break down and become tender. After marinating with Pepper Coast Dry Rubs take care not to over cook.