PERTH PEPPER AND PESTLE
SMOKEY EL PASO RECIPES

This page contains recipes for:
Savoury Creamcheese for Smokey El Paso Red Pepper Jelly
Pulled Pork PP&P Style!
Smokey El Paso Squash Dip
Smokey El Paso Veggie Puffs
                                                                ...enjoy the scroll!!

Savoury Creamcheese for SMOKEY EL PASO Red Pepper Jelly

1 cup Monterey Jack Grated	1/4 tsp cayenne pepper
250 gm Philidelphia Creamcheese	1/2 cup cilantro, chopped
1/2 tsp highest quality paprika	1 cup green onions, chopped

At room temperature, lightly blend the Philidelphia Creamcheese and the Monterey Jack cheese until smooth.  Thoroughly blend in the paprika, cayenne, cilantro and the green onions.  Chill til ready to serve.

Pulled Pork PP&P Style! 

5 Kg pork shoulder	Garlic Powder
Liquid smoke, mesquite/hickory	Paprika
Salt and Pepper	Favourite PP&P Red Pepper Jelly

Preparing Pulled Pork:

Season surface of pork roast with salt, pepper, garlic, and paprika onto roasting pan.  Add boiling water to bottom of pan and add liquid smoke to the water (several good shakes).  The cover pan tightly with foil. 

Roast at 350º F for about 30 minutes, the at 290º F for about 3 hours, until tender.  Remove from oven, loosen foil and allow to cool just until able to touch.

Proceed to "pull" the pork apart into long shredded pieces, placing pieces into a very large bowl.  Add 1 jar of Perth Pepper and Pestle Smokey El Paso or your favourite flavour of PP&P Red Pepper Jelly and toss very gently but thoroughly, preferably with tongs***some of the liquid from the bottom of the pan can be used with the jelly once it has been reduced on high heat until well concentrated.

Once coated, place the pulled pork into an oven proof serving dish so pieces are standing up (you can also add a bit more red pepper jelly at this point for a decorative emphasis).  Broil pulled pork until nicely browned and heated through.....top with finely chopped green onions...serve with miniature pancakes or fabulous BBQ buns.  For further garnishing ideas, see our notes on the mini pancakes.  Especially for our Thai version!!!

Miniature Pancakes

2 cups flour	4 eggs
1 tbsp sugar	2 cups milk
1/2 tsp salt

Mix dry ingredients separate from wet, then whisk the two together to form a smooth batter.  For added flavour for your pancakes, add herbs and seasonings that will compliment the jelly you have chosen for your pulled pork.

• Hunan Black Bean Dipping Sauce: use 2 tbsp toasted sesame seeds, 1/2 tsp Chinese 5 spice, green onion, minced garlic, chopped fresh basil or chopped cilantro.
• Smokey El Paso: 1 tbsp of PP&P Mexican Hat Dance Spice, 1/4 cup chopped cilantro OR 1/4 cup chopped fresh basil, fine chopped red onion, green onion, shredded cheddar cheese, kernel corn.
• Thai Basil: as with the above jellies, chopped fresh cilantro or bail are fabulous, but what a difference a little grating of fresh lime rind, and crushed peanuts can do!!

Preparation:

Cover and refrigerate batter for at least one hour before proceeding.  Simply pan fry the pancakes in a very, very, very slightly oiled Teflon fry pan ***be sure to twist pan to ensure the thinnest possible pancake.  Make each pancake the size you'd like to serve OR make them very large and cut/punch them afterwards into smaller rounds that would be served as an appetizer, by using a large mug/drinking glass.

Allow each pancake to cool individually on a bake rack until the next pancake is cooked and then stack as you go.  Be sure the pancake is completely cooled or they will stick together.  You may want to serve a complimentary sauce on the side for an additional decorative/flavour effect.  For example, Hoisin sauce (put into a squirt bottle) or perhaps a Mexican Hat Dance Sauce or thin Taco sauce also in a squirt bottle...even sour cream!!

 

 Smokey El Paso Squash Dip
 

1 BUTTERCUP squash 6-8" in diameter (NOT Acorn or Pepper)	coarse sea salt to taste
1/2 jar Smokey El Paso Red Pepper Jelly	1/2-1 cup red onions, chopped
1/2 cup butter, cut into pieces	1/2-3/4 cup cilantro (optional)

 Wash squash and remove seeds.  Bake at 350º F or microwave til tender but not overcooked!!  Remove from oven and allow it to completely cool (perhaps even the next morning)!!  Remove the edible squash and place into a glass bowl.  DO NOT MIX OR MASH til after it has been reheated, it will become too mushy.  Add other ingredients, except the cilantro, to the bowl.  DO NOT MIX.  Just before serving, the mixture can be microwaved til heated through.  Add the cilantro and then gently mix.  Be sure not to overmix...that the butter/jelly is still oozy is good!!  Chunky is also good!

To serve:  Serve as a vegetable side dish or as a dip with tortilla chips, bagel chips, baguette.
To decorate:...perhaps use another hollowed out squash as a serving dish, and fasten whole cranberries around the stem.  Turban squash would look absolutely stunning!!  ...it is so-o-o-o orange and bright!!

Try serving these mixtures on focaccia bread as an appetizer, cut into bite sized pieces and decorated with long stems of Cilantro!!

Smokey El Paso Veggie Puffs

To the riced squash, mix the next 8 ingredient and mix well. Then lightly fold in stiff egg whites. Drop the batter by the tablespoon in mounts onto a parchment lined cookie sheet.  Bake at 500ºF for 12 minutes. Let cool.