**EASY QUESO DIP RECIPE- Equal portions of: CREAM CHEESE, SOUR CREAM, SHREDDED CHEDDAR, jar of PEGGY ROSES HOT pepper jelly-HEAT IN MICROWAVE FOR 3-5 MIN.-STIR/BLEND top w/bacon crumbles diced tomatoes & cilantro!! SERVE W/ TOSTITO’S SCOOPS, raw carrots, celery stix & cucumber slices!

**Checkout our recipes/pairings/cocktails (below). Bottom of the page try our “Recipe of the Summer!” and more ideas on our Facebook page Peggy Roses Jellies, LLC, also visit Peggy Roses on Instagram and Pinterest for tons of serving suggestions, meal ideas and recipes! Our Pepper jellies and Champagne mustard pair nicely with all charcuterie boards and all wines and beers! (Social media links are coming!)

*AMAZING PAIRED WITH WHITE, RED and SPARKLING WINES!*

White wines like Chardonnay, Pinot Grigio, Riesling and Sauvignon Blanc, Red wines like Pinot Noir, Merlot, Malbec and Zinfandel, Sparkling wines like Champagne, Sweet Rose’ and many Vintage Ports or Stiltons can be perfect pairings for all kinds of CHARCUTERIE platters/cheese boards/appetizers/tapas/hors d’oeuvres topped with Peggy Roses Pepper Jellies and Champagne Mustard. Tantalize your taste buds!

*THREE VERY TASTY, FRESH, and EASY “SUMMER” RECIPES*

1) Kick’n Kabobs: The perfect wine pairing would depend on the type of meat served.

Generally, beef is matched with a more robust wine such as Cabernet Sauvignon or Red Zinfandel. Chicken goes well with a medium-bodied Merlot or fruity Sauvignon Blanc. Pork pairs with Pinot Noir, Red Zinfandel and Chianti nicely.

Serves 4 - 4 oz meat each

Ingredients:

Special Marinade-Mix 1/2 Cup Olive oil and 2 TBSP Balsamic Vinegar together until mixed well, add in 1/2 Cup Peggy Roses Hot Pepper Jelly-whisk til smooth.

2 small red bell peppers, cut in 2 inch pieces

1 medium sweet onion, peeled and cut into wedges

2 cups whole fresh mushrooms

1 lb beef sirloin, skinless, boneless chicken breast or pork tenderloin, cut into 1 1/2 inch cubes

3 T Peggy Roses Hot Pepper Jelly

Preparation:

1. In a small bowl, mix all the ingredients for the special marinade.

2. Place beef, chicken or pork in a large resealable plastic bag and pour marinade over the meat. Seal and refrigerate for 4 hours or overnight.

3. Preheat grill for medium-high heat.

4. Thread the pieces of meat and vegetables onto wooden skewers, leaving a small space between items. Sprinkle lightly with salt, pepper, garlic powder and paprika. Discard marinade.

5. Lightly oil the grill and grill skewers for 10-15 minutes, turning as needed, until meat is cooked through and vegetables are tender.

6. Brush some melted pepper jelly (30 sec. microwave) onto the meat and vegetables during the last 5 minutes of cook time.

2) EASY Ceviche Recipe

Best ceviche recipe! This ceviche is flavored in citrus juices, tomatoes, onions, avocado and cilantro-making it so wildly delicious and in less than 30 minutes! Course Main Course-Cuisine American-New Fresh

KeywordCeviche, Ceviche Recipe, Ahi Ahi, Tuna, Cod, Fish, Halibut, Seafood, Tacos

Prep Time 25 minutes-Total Time 25 to 1hr minutes-Servings 4 people

Ingredients:

  • 3 Mahi Mahi, tuna, halibut filets or cod filets (4-6 oz.)-or (shrimp)

  • 2 cups Heirloom or Roma tomatoes finely chopped

  • 1/2 cup Red & white onion finely chopped

  • 1/2 cup Peggy Roses Hot Pepper Jelly

  • 1/2 teaspoon salt

  • 1 handful of cilantro fresh, chopped

  • 1/4 cup lime juice

  • 1/4 cup lemon juice & orange juice

  • 1/8 teaspoon tarragon leaves dry

  • guacamole, chips and tostada shells (optional)

Instructions

  • If using raw fish: simple soak the fish in lemon juice, lime juice, oj, salt and pepper for about 20 minutes-1 hour (the lemon and lime juice cooks the fish).

  • Meanwhile get the vegetables ready. Chop the tomatoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice and tarragon.

  • When the fish is ready, cut the fish into tiny ½ inch bites. Add the fish to the large bowl of chopped tomatoes, cilantro and onions and mix well. Set it the refrigerator until ready to serve.

  • If you prefer to cook the fish first: Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and place the fish in the baking dish. Sprinkle with salt and pepper. Broil for 12-15 minutes depending on thickness and until flaky and opaque throughout. When the fish is done let it cool completely. Set aside.

  • While the fish is cooking: Chop the tomatoes, onions and cilantro. In a large bowl mix together the tomatoes, onion, salt, pepper jelly, cilantro, lime juice, lemon juice and tarragon.

  • Cut the fish into tiny ½ inch bites. Add to the large bowl of chopped tomatoes, cilantro and onions mixture and mix well. Set it the refrigerator until ready to serve.

  • When ready to serve layer tostada shells or small tortillas with guacamole and ceviche. Garnish with additional lime, cilantro or microgreens. Calories are only for the ceviche, not the tortillas, chips and garnishes. Nutrition - Calories: 95kcal

  • Serve w/ sweet summer salad below:

3) “Kernel of Joy” Sweet Summer Salad by Vivian Howard - Soooo Crisp & Fresh!

RAW CORN & CANTALOUPE SALAD W/ RED ONION:

1/2 small red onion, halved and sliced thin w/ the grain

1/2 cup Peggy Roses Sweet Pepper jelly (green)

2 cups raw “Silver Queen” sweet white corn cut from 5 ears

1 1/2 cup cantaloupe, diced just slightly larger than corn kernel

3 tablespoons lemon juice

2 tablespoons olive oil for finishing

Pinch of salt

2 tablespoons of mint roughly torn

1 tablespoon tarragon, picked and roughly torn

In small bowl, combine Peggy Roses with the white corn and let stand 10 minutes. Then combine corn mixture, cantaloupe, lemon juice, olive oil and salt. Just before serving stir in the herbs!

**Awesome flavorful contrast of crisp, crunchy, sweet and savory-a great side all summer long!

Our favorite is Hot Pepper Jelly Glaze brushed over pork chops while grilling, but it can be used with many tasty dishes!

RECIPES AND EASY SERVING SUGGESTIONS:

  1. Vinaigrette Dressing - Mix 1/2 Cup Olive oil and 2 TBSP Balsamic Vinegar together until mixed well, add in 1/2 Cup Sweet Pepper Jelly and mix thoroughly.  Season with salt and pepper.  Serve over spinach salad or coleslaw.  You can use any flavor of jelly, but if you like a spicy salad dressing use our Hot Pepper Jelly-it adds a GREAT ZING to any salad or a simple marinade for meats and veggies!

  2. Ham and Turkey Sandwich - use any of our pepper jellies or our Champagne Mustard!

  3. Peanut Butter and Pepper Jelly Sandwiches - all kids LOVE this one, especially good with our Golden Pepper jelly-Loaded with Vitamin C! 

  4. Cocktail Meatballs - Cook frozen meatballs on low in a crockpot and mix with 1 Jar Pepper Jelly.  Heat until meatballs are cooked through. We like to use this with our Hot Pepper jelly, but works well with any flavor.

  5. Serve on Biscuits or Cornbread either with or without butter!

  6. Use as a dip for Egg Rolls - melt our Hot Pepper jelly a bit before serving.

  7. Use in Pulled Pork/Chicken - In crockpot add Pork Butt (3 lbs) and 1 Cup Beef Broth and cook on low for 8-10 hours until you can pull the meat apart - In small saucepan mix together 1 cup of Hot Pepper jelly, 1/4 Cup Cider Vinegar, 2 TBSP Brown Sugar, 6 oz Tomato Paste, 1 TBSP Worcestershire Sauce cook until thick about 15 minutes.  Mix the pulled pork in with the pepper jelly sauce and serve on buns. Best BBQ idea thats so easy! As they say “Set it and forget it” until it’s time to eat!

  8. Glaze over Pork ribs and/or Tenderloin - cook in oven or on grill and at the very end of cooking, warm pepper jelly in microwave and brush on as a glaze!

  9. Hot Candied Bacon - Line a baking sheet with aluminum foil (to catch any drips) then place a cooling rack on the sheet.  Lay bacon flat on the cooling racks and coat with a glaze of our Hot Pepper jelly.  Bake at 325 degrees for 20 minutes (flip at 10 minutes) or until bacon is crisp.

  10. Spicy sandwich spread - especially BLT’s! Mix equal parts mayo and pepper jelly - great with one of our spicier jellies like our Hot Pepper jelly!

  11. Mix with Ranch dressing and smother on grilled chicken and cook until warm (and chicken is cooked thoroughly).

  12. Serve Hot Pepper jelly over ice cream (one of my favorites!) Warm for 30 seconds or until partially liquified, drizzle over ice cream! Fire & Ice!

  13. Bagel, cream cheese and pepper jelly!

  14. Make thumbprint cookies with pepper jelly instead of regular jam!

  15. Use as a sauce for Hot Wings or Shrimp! Just marinate over-night in a zip-lock bag, then cook your favorite way-place in a new zip-lock bag with a 10 oz. of our Hot Pepper jelly and work around until fully coated-Serve! Firecracker wings or shrimp for the festive holidays or a family beach trip!

  16. Use as a topping on baked brie!

  17. Use as a glaze on baked ham for EASTER- especially the Sweet Pepper jelly.

  18. Warm pepper jelly slightly in microwave and then use as a dipping sauce with chicken tenders.

  19. Stir-fry veggies (Kale, spinach and asparagus especially!) and use pepper jelly as the sauce! You can cook in the pan, drizzle over and serve a ramekin on the side!  

  20. Make Peggy Roses Poppers!  You can use any pepper jelly flavor, these make wonderful appetizers while you are waiting for dinner!

  21. Mix it up and make a dip!  You can really use your imagination on this one, mixing any of our pepper jellies with cream cheese is a simple dip, you can even heat it in the oven at 350 degrees for 20 minutes (or until bubbly) and serve it warm with tortilla chips or crackers.  Or try it with our Hot or Sweet! - soooo good!

  22. FAMILY FAVORITE!! Great with grilled pimento cheese, cheddar, baby swiss or gruyere cheese sandwiches! Butter your bread of choice, add your cheese and a dollop of Hot Pepper jelly and cook. Finish with a smear or ramekin of pepper jelly to dip in! You’ll never eat a grilled cheese plain again!

  23. Cheese cake!? That’s right, with an Oreo/Ritz cracker crust, swirl Peggy Roses Hot Pepper jelly in your favorite cheese cake mixture for a true southern innovation to a classic dessert!

  24. FOOD AND WINE PAIRINGS

    A. Sizzl’n Salmon Filet: Serve with roasted asparagus or Brussels sprouts and steamed brown rice for a delectable dinner meal. Pair with a rich white wine like Pinot Gris or a light red wine like Pinot Noir.

    Ingredients:

    1 tsp fresh rosemary, minced or dried, crumbled
    1/3 cup Peggy Roses Hot Pepper jelly 
    1/3 cup balsamic vinegar
    1/2 cup red onion, thinly sliced
    4 - 4 oz salmon fillets
    salt and freshly ground black pepper
    2 scallions, sliced

    Preparation:

    1. In a 1 quart sauce pan over med-high heat, combine 
    rosemary, hot pepper jelly, balsamic vinegar and 
    red onion.

    2. Simmer, stirring often, until reduced 
    to 1/2 cup.

    3. Rinse salmon and pat dry. Lay skin-side down in a lightly-oiled shallow pan. Lightly salt and generously pepper salmon.

    4. Bake salmon in a 400 degree oven until fish is opaque, about 8-15 minutes, depending on thickness of salmon.

    5. Serve sauce over salmon fillets. Top with scallions.

    Servings 4-

    B. Scrumptious Scallops: A nice chardonnay, pinot noir or Beaujolais would be an excellent match for this recipe.

    Sides could include roasted asparagus or sautéed green peas and rice pilaf. 

    Ingredients:

    1/2 cup Peggy Roses Hot Pepper Jelly
    1 T minced lime zest
    3 T fresh lime juice

    8 slices prosciutto
    8 sea scallops, rinsed and feet removed (or extra large shrimp - raw, peeled and deveined)
    Olive oil
    Salt and freshly ground black pepper
    Preparation:

    1. In a small bowl, combine the first three ingredients. Set aside. 
    2. Preheat a grill to medium-high or a broiler to high.

    3. Fold each prosciutto slice in half lengthwise. Wrap one around the side of each scallop (or around the shrimp) and secure with a toothpick.

    4. Brush with olive oil. Season with salt and pepper.

    5. Grill or broil, turning once, until opaque and nicely browned, @ 3-4 minutes per side.

    6. Serve with lime sauce drizzled on top. 
    Servings - 3 appetizer or 2 dinner portions

    C. Kick’n Kabobs: The perfect wine pairing would depend on the type of meat served.

    Generally, beef is matched with a more robust wine such as Cabernet Sauvignon or Red Zinfandel. Chicken goes well with a medium-bodied Merlot or fruity Sauvignon Blanc. Pork pairs with Pinot Noir, Red Zinfandel and Chianti nicely.

    Serves 4 - 4 oz meat each

    Ingredients:

    Special Marinade-Mix 1/2 Cup Olive oil and 2 TBSP Balsamic Vinegar together until mixed well, add in 1/2 Cup Peggy Roses Hot Pepper Jelly-whisk til smooth.

    2 small red bell peppers, cut in 2 inch pieces

    1 medium sweet onion, peeled and cut into wedges

    2 cups whole fresh mushrooms

    1 lb beef sirloin, skinless, boneless chicken breast or pork tenderloin, cut into 1 1/2 inch cubes

    3 T Peggy Roses Hot Pepper Jelly

    Preparation:

    1. In a small bowl, mix all the ingredients for the special marinade.

    2. Place beef, chicken or pork in a large resealable plastic bag and pour marinade over the meat. Seal and refrigerate for 4 hours or overnight.

    3. Preheat grill for medium-high heat.

    4. Thread the pieces of meat and vegetables onto wooden skewers, leaving a small space between items. Sprinkle lightly with salt, pepper, garlic powder and paprika. Discard marinade.

    5. Lightly oil the grill and grill skewers for 10-15 minutes, turning as needed, until meat is cooked through and vegetables are tender.

    6. Brush some pepper jelly onto the meat and vegetables during the last 5 minutes of cook time.

    D. Peggy Roses Dipping sauce:

    A semi-oaky Chardonnay or light Pinot Noir would match well with this sauce recipe. Serve with sauteed green beans and brown or white rice on the side.  

    Ingredients:

    1/2 cup raisins
    4 tsp white vinegar
    3 garlic cloves
    1/4 tsp salt or to taste
    1 medium serrano or jalapeño pepper, seeded if desired
    1 cup fresh cherry tomatoes 
    1/4 cup Peggy Roses Hot Pepper Jelly
    pinch of freshly ground black pepper
     Preparation:

    1. In a blender or food processor, combine raisins, vinegar, garlic, salt, chili pepper and tomatoes. Process until smooth.

    2. Place mixture in a medium sauce pan and add remaining ingredients. Bring to a boil, reduce heat and simmer 15 - 20 minutes until desired consistency.

    3. Remove from heat, let cool and refrigerate for later use or let cool and use immediately.

    4. Use as a dipping sauce for grilled, baked or fried chicken.

    Makes @ 3/4 cup.

  25. Simple Sauces made with Peggy Roses:

    A. Asian Sauce: “SWEET HEAT!”

    Ingredients:

    1/2 c Peggy Roses Hot Pepper Jelly
    1 T dark sesame oil
    1 T minced fresh, peeled ginger root
    1 T orange juice
    2 T soy sauce
    1 small clove garlic, minced

    Preparation:

    1. Place ingredients in a small bowl and whisk until smooth. 

    2. Add to your favorite stir-fry ingredients near the end of cooking, use as a dipping sauce for wontons or egg rolls or spoon over a salad of sliced cucumbers, red bell peppers and scallion.

    Makes @ 3/4 cup sauce.

    B. Southern Firecracker BBQ Sauce: “EXPLOSIVE!”

    Ingredients:

    1/2 cup ketchup 
    1/2 cup bottled chili sauce (Heinz preferred) 
    1 cup distilled white vinegar 
    2 T Worcestershire sauce 
    1/4 cup minced white onion 
    1/2 cup Peggy Roses Hot Pepper Jelly 
    4 minced garlic cloves 
    1/2 tsp salt 
    1/2 tsp dry mustard

    Preparation:

    1. Place all ingredients in a small saucepan. Stir well to combine.

    2. Heat over low heat and simmer @15 mins.

    3. Let cool and serve or refrigerate covered for later use.

    Makes @ 2 cups of fireworks for your tastebuds!

  26. Thumbprint/Phyllo cups pastries:

    Ingredients:

    2 cups (8 oz) grated sharp cheddar cheese
    1/2 cup softened butter
    1 cup flour
    1/2 tsp paprika (or chipotle powder)
    1/2 tsp salt
    5-6 oz Peggy Roses Hot or Sweet Pepper Jelly
    Preparation:

    1. Combine cheese, butter, flour, paprika or chipotle powder and salt
    in a medium bowl and mix well. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.

    2. Place a rounded teaspoon of dough into the bottom of a mini-muffin pan and make a fairly deep thumbprint in each.

    3. Fill with pepper jelly.

    4. Bake at 400 degrees for @ 10 minutes until lightly browned.
    Makes 33 thumbprint pastries

    Works great with Phyllo pastry cups too!***

  27. Crafty Cocktails:

    “Sweet Southern” MOJITOS

    Ingredients:

    4 sprigs of mint
    1 T Peggy Roses Sweet Pepper Jelly
    1 T fresh lime juice
    1 1/2 oz white rum
    soda water

    Preparation:

    1. In a tall glass, muddle the mint, pepper jelly and lime juice. 

    2. Add ice and the rum. Stir well.

    3. Top off with soda water.

    Serves 1

    “Sweet Heat” RITAS

    The margarita, a classic cocktail consisting of tequila, triple sec and lime juice and often served with salt on the rim, is a staple in most Mexican food restaurants. This variation adds some sweet, tangy heat to the drink making it even more delicious!

    Beware: these are so delicious they border on addictive.  

    Ingredients:

    2 oz freshly squeezed lime juice
    1 T Cointreau or other orange liqueur
    1 T Peggy Roses Hot Pepper Jelly 
    2 oz of your favorite tequila

    Salt and ancho chili powder (optional)
    Preparation:

    1. Place all ingredients into a shaker and shake well.

    2. Mix salt and ancho chili powder on a small plate, rum a lime wedge around the rim of the glass and lightly press the rim of the glass in the salt/chili powder mixture.

    3. Pour the mixture over ice. Garnish the glass with a slice of lime. 
    Serves 1

    “Blaz'n” COSMOS

    The cosmopolitan, made with vodka, triple sec, cranberry juice and lime juice gets a spicy twist by adding Peggy Roses Hot Pepper Jelly! 

    Whether entertaining a large group or just a few friends and family, these cosmos are a welcome addition to any cocktail list.

    Ingredients:

    1 oz fresh lime juice

    2 oz cranberry juice

    1 oz Cointreau or other orange liqueur

    2 T Peggy Roses Hot Pepper Jelly

    3 oz vodka

    Preparation:

    1. Place all ingredients into a cocktail shaker filled with ice.

    2. Shake well and strain the Blaz'n Cosmos into large martini glasses.

    3. Garnish with a lime wedge.

    Serves 2

  28. Charcuterie Board pairings/ideas (WINE TASTINGS):

    Cream cheese slices on sourdough or French bread with Sweet Pepper Jelly.

    Sampler platter with crackers, cream cheese, olives, sliced apples and pecans with Golden Pepper Jelly.

    Crackers, goat cheese, smoked oyster, sliced red onion with Hot Pepper Jelly.

    Bruschetta, brie cheese, sliced green onion with Golden Pepper Jelly.

    Mix and match platter with an assortment of crackers, sliced hard cheeses, salami and grapes with our Champagne Mustard and Hot Pepper Jelly.

    Party Crackers, goat cheese, smoked trout, sliced pear with Golden Pepper Jelly.

    Cucumber slices, cream cheese and Peggy Roses Sweet Pepper Jelly!

**The key is to combine different flavors (salty, savory, sweet, briny, nutty) and textures (smooth, chewy, crunchy) to create a continuously fascinating array of combinations. And the wine facilitates the cleansing of the palate between tastings.

29. Bang’n Burgers with Peggy Roses Pepper Jellies, spread onto buttered, toasted buns, makes all kinds of burgers sing with glorious flavor! These burgers pair nicely with Pale Ales, Stouts, IPA’s and Hefeweizen’s!

  • Here are just a few burger combos that will make your backyard cookout the talk of the neighborhood:

    • provolone, pineapple and romaine (sweet)

    • bacon, cheddar and red onion slices (hot)

      • swiss, tomato and lettuce (golden)

      • avocado, goat cheese and arugula (hot)


    “Food is LOVE!” Peggy Rose!!

 

“RECIPES OF THE SUMMER”*3-VERY TASTY, FRESH, and EASY “SUMMER” RECIPES*

1) EASY CEVICHE RECIPE

Best ceviche recipe! This ceviche is flavored in citrus juices, tomatoes, onions, avocado and cilantro-making it so wildly delicious and in less than 30 minutes! Course Main Course-Cuisine American-New Fresh

KeywordCeviche, Ceviche Recipe, Ahi Ahi, Tuna, Cod, Fish, Halibut, Seafood, Tacos

Prep Time 25 minutes-Total Time 25 to 1hr minutes-Servings 4 people

Ingredients:

  • 3 Mahi Mahi, tuna, halibut filets or cod filets (4-6 oz.)-or (shrimp)

  • 2 cups Heirloom or Roma tomatoes finely chopped

  • 1/2 cup Red & white onion finely chopped

  • 1/2 cup Peggy Roses Hot Pepper Jelly

  • 1/2 teaspoon salt

  • 1 handful of cilantro fresh, chopped

  • 1/4 cup lime juice

  • 1/4 cup lemon juice & orange juice

  • 1/8 teaspoon tarragon leaves dry

  • guacamole, chips and tostada shells (optional)

INSTRUCTIONS

  • If using raw fish: simple soak the fish in lemon juice, lime juice, oj, salt and pepper for about 20 minutes-1 hour (the lemon and lime juice cooks the fish).

  • Meanwhile get the vegetables ready. Chop the tomatoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice and tarragon.

  • When the fish is ready, cut the fish into tiny ½ inch bites. Add the fish to the large bowl of chopped tomatoes, cilantro and onions and mix well. Set it the refrigerator until ready to serve.

  • If you prefer to cook the fish first: Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and place the fish in the baking dish. Sprinkle with salt and pepper. Broil for 12-15 minutes depending on thickness and until flaky and opaque throughout. When the fish is done let it cool completely. Set aside.

  • While the fish is cooking: Chop the tomatoes, onions and cilantro. In a large bowl mix together the tomatoes, onion, salt, pepper jelly, cilantro, lime juice, lemon juice and tarragon.

  • Cut the fish into tiny ½ inch bites. Add to the large bowl of chopped tomatoes, cilantro and onions mixture and mix well. Set it the refrigerator until ready to serve.

  • When ready to serve layer tostada shells or small tortillas with guacamole and ceviche. Garnish with additional lime, cilantro or microgreens. Calories are only for the ceviche, not the tortillas, chips and garnishes. Nutrition - Calories: 95kcal

  • Serve w/ sweet summer salad below:

2) “Kernel of Joy” Sweet Summer Salad by Vivian Howard - Soooo Crisp & Fresh!

RAW CORN & CANTALOUPE SALAD W/ RED ONION:

1/2 small red onion, halved and sliced thin w/ the grain

1/2 cup Peggy Roses Sweet Pepper jelly (green)

2 cups raw “Silver Queen” sweet white corn cut from 5 ears

1 1/2 cup cantaloupe, diced just slightly larger than corn kernel

3 tablespoons lemon juice

2 tablespoons olive oil for finishing

Pinch of salt

2 tablespoons of mint roughly torn

1 tablespoon tarragon, picked and roughly torn

In small bowl, combine Peggy Roses with the white corn and let stand 10 minutes. Then combine corn mixture, cantaloupe, lemon juice, olive oil and salt. Just before serving stir in the herbs!

**Awesome flavorful contrast of crisp, crunchy, sweet and savory-a great side all summer long!

3) Rock’n Rooster’s

INGREDIENTS

¼ cup minced pickled jalapeños

¼ cup prepared horseradish

¼ cup cocktail sauce

2 tablespoons mayonnaise

1 large jalapeño sliced into 24 rounds

Juice of 1 lemon

24 fried pork rinds, each about the size of a saltine cracker! You can substitute Pork rinds w/ saltines or captain’s wafers.

24 shucked oysters or peeled shrimp or broiled mussels (small or medium ones work best and whichever seafood is in season!)

1 dollop on each pork rind of Peggy Roses Hot Pepper Jelly

PREPARATION

In a small bowl stir together the pickled jalapeños, horseradish, and mayonnaise. Refrigerate for a minimum of 30 minutes before using and up to 3 days.

An hour before you plan on serving the roosters, marinate the jalapeño slices in the lemon juice. Just before serving, stir 1 tablespoon of that lemon juice into the pickled jalapeño mixture.

To serve, spoon a heaping teaspoon of the pickled jalapeño tartar and Peggy Roses Hot Pepper Jelly on top of a pork rind. Place an oyster on top of that and crown that oyster with a teaspoon of cocktail sauce. Top it off with a jalapeño slice. Serve these immediately, because pork rinds (or saltines, if you’re using them) get soggy very fast. Summertime cooking @ it’s best!