Serves: 4-6 Ingredients: • 40-60 medium-large Shrimp, cooked, deveined, tales removed • 4 tblsp. Poppa T’s Non-Spicy Rib Rub • 1 15oz jar of Bertolli 4 Cheese Rosa • 12-16 oz box of penne pasta • 6-8 medium size mushrooms Directions: To make this Skewered Shrimp & Pasta over Roma Sauce recipe, start by soaking … [Read more…]
I’ve always wanted to bottle a product that I’ve developed. I figured a piquant sauce is a good, easy start. I read about a recipe for a sauce that many restaurants keep on their tables for customers. It was a “piquant sauce” or spicy, tart sauce. Most of them were vinegar based, with spicy peppers … [Read more…]
Prep time: 5 mins Ingredients: • 2 tbls Brown Sugar • 1 ts Ginger • 3/4 ts Grated Nutmeg • 3 tbs Dry Mustard • 2 tbs Onion Powder • 2 tbs Garlic Powder • 1/3 c Paprika • 1 tbs Black Pepper Directions: Mix all ingredients together and coat ribs. Poppa T’s Non-Spicy Rib … [Read more…]
A friend asked me the other day what do I do with all of the peppers that are harvested from our garden. They seemed a little surprised when I said – aside from mixing with the occasional hot sauce – that I freeze them. Although freezing peppers from the garden is an easy process, here … [Read more…]
This recipe does not have all the ingredients of a true salsa, but it will get you by if you are in a pinch. Ingredients: • Fresh Tomatoes • Poppa T’s Whatever-You-Want-It-On Piquant Sauce* (vinegar may work instead) • Fresh Peppers (jalapeno or sweet peppers – depending on how spicy you want it) Directions: To … [Read more…]
Ingredients: • 1-6 Cayenne Peppers • 2 Cups of Vinegar (enough to fill a small jar) • 1 Teaspoon of Peppercorn • Garlic (Crushed) Directions: To make piquant sauce, cut peppers so the juices can flow out of each pepper (slitting them lengthwise might be the best way). Place peppers into a small jar filled … [Read more…]