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Lisa A. Bastian
Scott Atwell, Albert Grain,
James Walker CFE,
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Edward Bastian, Elizabeth Steinker,
Sarah Wright, Mary Gibson
is an independent digital magazine for those who enjoy a literary adventure. It showcases ideas, products, people and brands to help you enjoy a
anywhere on Earth! This magazine of positivity was created to spread light, joy and happiness to a pandemic-weary world by award-winning journalist Lisa Bastian.
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THE MAKER OF JAMAICA'S WORLD-FAMOUS
ENTERS ITS SECOND CENTURY OF TANTALIZING TASTEBUDS EVERYWHERE
By Lisa A. Bastian, TropicsLifestyle.com
WAY UP IN COOL, FORESTED
hills nestled in the middle of Jamaica, one of the most obscure but gastronomically important factories in the world operates against a backdrop of lush, panoramic views.
From the nation's capital city of Kingston, it's about a two-hour drive West on a winding, rural highway to get to this place; the quiet little community of Shooters Hill, best known as home of the
Pickapeppa Company Ltd
Colorful and fragrant tropical flowers blooming everywhere greet visitors upon their arrival at the manufacturing facility.
But a more delightful sensory experience is delivered by the intoxicating aromas of vinegar and onions, dominating the air within a hundred yards all around, infiltrating the clothing and hair of anyone close enough to catch a whiff.
For true Pepperheads, this
is hallowed ground
The smells, of course, emanate from inside, where 50 copper pots constantly cook bubbling brews of all-natural ingredients. Here teams of employee-artisans are busy at work producing a variety of tropical marinades. The most famous is
; the sweet, tangy and extremely mild Caribbean condiment beloved by millions of people.
And that, my friends, is why for true Pepperheads, this is
The company making the original
celebrated its 100th birthday on June 1, 2021. The other four "sister" flavors are:
Hot Pepper Sauce
Gingery Mango Sauce
Spicy Mango Sauce
Hot Mango Sauce
In the USA consumers can find Pickapeppa products nationwide at these major stores, and websites such as
WHY IS PICKAPEPPA SAUCE SO LEGENDARY?
Fondly nicknamed "Jamaican ketchup," the sauce is a staple in every home cupboard and eatery on the island, and for good reason.
Jamaicans recognized early on what millions of people everywhere now know; that this tasty sauce adds a super-unique flavor to meats, veggies, dips and marinades to diverse cuisines.
A perfect mix of 16 ingredients has created a global taste sensation made of real food that's all-natural, vegan, and gluten-free.
The main players are cane vinegar, onions, tomato paste, mangos, raisins, Jamaican-grown West Indian Red Peppers and orange peel; ginger, cloves, thyme and other spices; plus a few secret ingredients known only by the company's owners.
Even agent James Bond would have a hard time procuring the coveted recipe, hidden away in a locked safe. Although many people have tried to copy it, as of yet, no one has succeeded.
The secret recipe
has 16 ingredients
But wait, there's another key production factor that makes Pickapeppa Sauce so extraordinary. Before it's bottled and sold, the product is aged at least 12 months in the same oak barrels that once aged Jack Daniels, the internationally acclaimed Tennessee whiskey.
Specifically, another company buys these 53-gallon, 35-inch-tall, 126-pound wooden casks from the whiskey maker. After they're sold to the Pickapeppa Co., the barrels are fitted with spigots, filled with sauce, placed on racks in the warehouse, and turned periodically on scheduled dates to enhance flavor and color.
A team of food scientists and other techies who babysit the casks throughout the year periodically test batches to ensure they meet strict quality and safety standards.
Before bottled and sold, Pickapeppa Sauce is aged for at least a year in oak barrels that once aged whiskey such as Jack Daniels. This aging process and proprietary blend of ingredients is the secret to the product's unique flavoring and success.
How Does It TASTE
To find out if Pickapeppa Sauce belongs in your life, simply buy a bottle (average retail price: $4 to $6) and taste-test it yourself. In the meantime, read a few foodie reviews to whet your appetite.
gives the sauce a glowing five-star rating. It's described as “a nearly strange combination of
fruits, vegetables, and spices
....The flavor you pick up first and foremost is cloves and sugar. This semi-sweet burst is followed up by the tart taste of cane vinegar and ginger, mixed with fresh-tasting tomatoes, onions and peppers.
"To finish off this
puzzle of flavor
, you faintly pick up a mild amount of heat and then an orange zest aftertaste. Obviously this sauce is
It is not the sauce you want to add to just any and every dish. But, if you want to upgrade from your A1 or Heinz 57 steak sauce, Pickapeppa is the perfect choice. Grilled meats and roasts, would complement this sauce best."
The review ends almost poetically by talking about the sauce's fragrance: "The strong, sweet-smelling cloves pop, the pungent
zing of peppers
jump out at your nose, and the smell of sea salt drifts you to the ocean. Overall, Pickapeppa, is a top-notch sauce.”
The zing of peppers jump
out at your nose
opines that Pickapeppa Sauce is "chock-full of sweet, tangy flavor with more depth fueled by exotic Jamaican flavors. This is a super-mild sauce that everyone can enjoy. And it makes an exceptional seafood sauce."
Leave it to foodie magazine
to describe Pickapeppa Sauce as if it were a fine wine: “To open a bottle is to get an immediate perfume of cane vinegar and cloves, followed by a bit of onion and a hint of thyme. Its acidity comes through first, like a gentle burn at the back of the throat, then the spices kick in for a layered finish without any heat.”
As indicated by its name, the recipe for "The Big Easy" appetizer
is super simple! Just place an 8-oz. block of cream cheese on a dish, pour a generous amount of Pickapeppa Sauce over it, then use a knife to spread the cheese onto crackers. The same sauce makes it a breeze to make
Basic Jerk Chicken
Pickapeppa recipes are published in this issue's
BRIEF PICKAPEPPA HISTORY
Pickapeppa Co. just celebrated its milestone
on June 1, 2021. And all signs indicate this private business is already poised to do even better in its second century.
But how, you may wonder, did this success story begin?
To find out, let's go back to the a few years before the start of the Great Depression. Sixteen-year-old
of Manchester, Jamaica, was enjoying his hobby of cooking in his family's humble home kitchen.
By sheer luck, and after lots of experimentation, this was the day everything changed. The young lad (with no formal cooking training) trusted what his tastebuds were telling him. While stirring a pot filled with the aromatic, complex concoction featuring regional West Indian Jamaican red peppers, he knew he had created a very unusual and amazing new sauce.
An excited and proud Nash shared his delicious discovery with family and friends, who also loved it. A
tropical condiment star
Nash established the Pickapeppa Company Ltd. in 1921 and named his culinary creation Pickapeppa Sauce. Jamaican artist Stella Shaw (his cousin) painted the company's iconic parrot-and-pepper logo.
His cousin painted the iconic parrot logo
It didn't take long for folks everywhere on the Island to appreciate the versatile brown sauce and start using it in all kinds of dishes. For the first few decades the product was made in small batches, and mainly sold through local grocery stores.
Twenty-four years later in 1945, the entire business was sold to
Joseph Lyn Kee Chow
. A first-generation Jamaican, he immediately got busy and established the original (and still operating) commercial operations at Shooters Hill, Manchester.
Pickapeppa Co. remains a business owned and operated by the Lyn Kee Chow family. Three brothers representing its second generation are now in charge, with
Stephen Lyn Kee Chow
serving as the current CEO.
While the family is Chinese by heritage, they are not “seen” as Asians per se, in this opening, pluralistic country with a
Out of Many, One people.
"To the people here, it doesn’t matter what you look like," explains
a business advisor and friend to the company. "If you live here, then you’re Jamaican; that’s a very important social construct."
While succession plans are not publicly known, it could be postulated that some younger members of the third generation may step up as future leaders of this family dynasty.
(Left to Right)
Pickapeppa fans can purchase branded T-shirts, cooking aprons, ballcaps and napkins, as well as all the company's products, at www.Pickapeppa.com.
GENERATIONs OF LOYAL WORKERS
In the early days the factory's rooms buzzed with activity from a small cadre of workers, including some of the founder's family members.
Today, the Pickapeppa Co. is an economic driver in the region. It hires only "the cream of the crop" from the region to ensure long-held standards of excellence are maintained. In other words, "only the best can make the best."
The 40 factory employees are known to show great loyalty to both the company and its owners. There's a real sense of community here, and the company cares for its workers as if they were family.
Tasty meals cooked up daily in the employee kitchen are free, as are the crisp uniforms everyone wears. For some workers living in very modest abodes, the access onsite showers with clean, abundant water is a life-changing work benefit.
Not surprisingly Pickapeppa jobs tend to become lifetime employments, with some spanning decades. Recently a man who began employment here in his youth retired in his mid-nineties. Many people are second-generation workers, following in the footsteps of their older relatives.
Jobs tend to be lifetime employments
Since the 1940's the plant has undergone countless upgrades on various levels. With a hyper-focus on food safety and quality, in recent years the company invested heavily in the factory's infastructure, and made major improvements to processes affecting all areas of the business.
Just a few years ago the packing and bottling of product was done by hand; now machines do that work. However, the making of Pickapeppa products will forever be an artisan activity. For example, the peeling of onions and stirring of ingredients in huge copper pots are two of many specialized tasks requiring a "human touch" to perfect a process.
All those expensive transformations paid off handsomely in 2018, when Pickapeppa Co. announced its manufacturing facility was now one of a handful of Jamaican companies to have achieved the internationally recognized Food Safety System Certification FSSC 22000.
This recognition placed the brand in the relatively small pool of 17,000 companies worldwide that had achieved similar honors. More importantly, the business was now positioned better than ever for greater expansion opportunities in the U.S. and other competitive export markets.
Throughout its history Pickapeppa Co. has won numerous international awards, and was the first business in Jamaica to be awarded the
Monde Selection Gold Medal with Palm Leaf
. This annual honor is bestowed by the Belgium-based International Quality Institute, which tests and recognizes the world's best-quality food, drinks and cosmetics products.
In 2018, Pickapeppa Co. announced its manufacturing facility had been awarded a prestigious global food safety certifcation. This recognition placed the brand in the relatively small pool of 17,000 companies worldwide that had achieved similar honors, and opened the door wider for greater expansion into competitive export markets.
FIVE UNIQUE SAUCES
For over a century, the company has been able to maintain the original distinctive taste, flavor and quality of
due to an adherence to extremely high production standards.
Those same standards are applied to the making of its four other sauce products as well.
The oldest is the
Hot Pepper Sauce
(similar in taste to sauces made from Tabasco peppers) which has been around almost as long as Pickapeppa Sauce.
Both products are the only ones decanted into oak aging barrels. However,
unlike the no-heat Pickapeppa Sauce, this fiery condiment is aged for up to
(not one) to develop its complex flavors, aromas, spicy overtones, and natural rich-red color. That's the good news. The bad news is that these additional two years of aging makes it only available in limited quantities.
So what does Hot Pepper Sauce taste like? Fans say it packs a good heat punch that gets in your throat ~ and then surprisingly keeps on releasing
longer than you'd expect. Ingredients are: West Indian Red Peppers, unrefined cane sugar, water, vinegar, sea salt, garlic, the natural tropical seed-derived dye Annatto (E160b), and pimento.
It gets into your throat and keeps releasing heat
About 10 years ago the company added three more sauces to the brand family. They predominately feature the sweet flavor of the
fruit, which expresses the combined taste of pineapples, oranges and peaches.
Interestingly, the recipes for these sauces were purchased by Pickapeppa Co. from a local second-generation Jamaican family who (similar to founder Nash's story) made very small quantities of the condiments in a home kitchen.
It took about three years, and a substantial investment, for the company to perfect the three formulas and incorporate them into its larger-scale production processes. Today, the mango sauces are very popular and in great demand worldwide.
The most-purchased of the trio,
Spicy Mango Sauce,
is smooth, richly flavored and full-bodied. It features a mild spiciness from locally grown red peppers with added sweetness from cane sugar.
Gingery Mango Sauce
is superbly zingy, and gains its distinct character from Jamaican ginger, the finest in the world.
Hot Mango Sauce
is smooth on the palate, offers subtle hints of ginger and garlic, and uses ground Jamaican red pepper seeds to deliver a controlled heat with a little extra bite.
Pickapeppa makes three sauces featuring the sweet flavor of mango, which expresses the combined taste of pineapples, oranges and peaches.
Photo of various types of mangos.
your pickapeppa IMPORTER
If you're addicted to Pickapeppa sauces and am grateful for the steady supply entering America, you can thank one company:
Warbac Sales Co, LLC.
This Louisiana-based company has always been the primary importer for Pickapeppa. Today, this woman-owned and operated business imports about
of Pickapeppa's products into the United States.
Once or twice a month, about 44,000 pounds of these tropical treats leave Kingston, Jamaica, and enter America via the Port of New Orleans, Louisiana. Warbac Sales then moves them to its local warehouse, where they await distribution orders to other U.S. regions.
Typically each shipment contains 5,000 cases of bottled sauce, with 12 five-ounce bottles in each case. Sometimes there will be gallons of the sauce. The contents of each shipment vary, and are different depending on availability of supply, what has been ordered, any special promotions going on, etc.
While Warbac Sales is not an owner of Pickapeppa, it does play a vital role as a long-term, valued partner and advisory board member.
President and owner
Cheryl Grevemberg says
"it feels almost like we're one and the same company" due to their strong bond and shared growth vision.
The two businesses began their relationship over four decades ago. Back then one of the many importers of Pickapeppa decided to retire, and was looking for someone to buy the rights to his sales territory in the nation's mid-section.
, became the new buyer and founded Warbac Sales to run his new endeavor. In 1982 he began importing tons of Pickapeppa's goods into New Orleans. The original and hot pepper sauces already had become a vital part of that city’s cuisine, complimenting the traditional spices used in Cajun and Creole cooking. "For decades New Orleans has been the largest market in the world for Pickapeppa," notes Cheryl. "We all grew up with it."
Cheryl runs the day-to-day operations of Warbac Sales with help from family members, including the company's co-owner, her brother Warren Backer, Jr. "It’s a great job, and can be a lot of fun," she says, even during these days of economic uncertainty.
"If you look at the dynamics of the Pickapeppa product cycle it's an unassuming brand, but for some reason it’s still here after a hundred years," notes Vaughan of Pickapeppa. "A big reason for that comes down to people like Cheryl and her father before her, selling our sauces in the USA, our largest market. We never would have charted such spectacular sales without them."
In 2017, Jamaica's economic development agency (#DoBizJA) showcased Pickapeppa Co. Ltd. in two-minute videos
(above and below).
part of the government's "From Farm to Shelf" series promoting the Island as an ideal place to do business by highlighting successful local companies.
THRIVING DURING THE PANDEMIC
Like many other businesses, the COVID-19 pandemic has affected Pickapeppa Co. at different times, for different reasons.
At one point Cheryl recalls "it was really tough" sourcing the raw materials for products. That obviously impacted production as the company imports almost every ingredient ~ except for the peppers ~ from seven different countries through the Port of Kingston.
Another short-term problem arose when glue could not be found to adhere labels to bottles. Then there was the time glass sauce bottles were temporarily hard to procure due to COVID-19 vaccine manufacturers alledegly needing so much glass to make their vials.
Despite these challenges, "Pickapeppa's business has been booming since the start of the pandemic," notes Cheryl. "We've been filling a
amount of new orders from grocery stores, and consumers buying from our website."
Dianna Tomlinson shares
her theory about what led to the sales spike:
"Due to the pandemic, people worldwide started making more of their own gourmet dishes at home, rather than rely on chefs in restaurants for these meals." The ensuing search for tantalizing and affordable flavorings led many consumers to the brand as new or returning customers.
Even as people warily start returning to restaurants and cook a bit less at home, this positive sales trend is expected to continue. Dianna says Pickapeppa's current challenge is to keep finding ways for its factory to stay abreast of skyrocketing demand.
Extremely hot West Indian Red Peppers scorch mouths with a high heat rating of 100,000 to 450,000 Scoville units. They are locally sourced, and the key ingredient in both the Hot Pepper Sauce and the very mild Pickapeppa Sauce. (Photo credit:
, an online marketplace to buy and sell Caribbean products.)
a family tradition OF HELPING NEIGHBORS
Any pandemic-related "bumps” in product production have been largely resolved at Pickapeppa's factory. However, Jamaicans as a whole are still feeling the impact of COVID-19 on their economy and quality of life.
Alongside government and other private-sector relief strategies, the Pickapeppa Co. continues its decades-old commitment of helping its neighbors on the Island. "The family is very philanthropic; they're very generous people," says Cheryl.
One major gift was the donation of three acres of land and buildings to
Gift of Hope Orphanage
which cares for over 20 children with special needs. It's one of many programs administered by locally based
Mustard Seed Communities.
The Pickapeppa family quietly supports a wide range of community programs
While details about many of the owners' charitable efforts are kept private, ongoing recipients of support are known to include Mother Theresa's Missionaries of Charity and the Missionaries for the Poor (both operate Jamaican missions); as well as hospitals and schools serving the Island's poorest people.
Members of Pickapeppa's management also have made time to share their business expertise with a number of start-up enterprises seeking a similar path of corporate success.
Relatedly, in June 2020 Jamaica’s Ministry of National Security announced it had received Personal Protective Equipment (PPE) worth over
$2 million dollars
from the nation’s Chinese community to assist frontline workers during the pandemic.
“The donation is a
token of our love
for Jamaica,” said Pickapeppa's CEO Stephen Lyn Kee Chow, a representative of the Chinese community. This gift of PPE is on top of the care packages and jobs that same group of individuals give their fellow Jamaicans in need on a continual basis.
(Left to right)
Pickapeppa donated three acres of land and buildings for
Gift of Hope Orphanage
, which cares for over 20 children with special needs. The company has a long history of giving back to the community.
A BRIGHT SECOND CENTURY
Pickapeppa Co. has identified another emerging trend contributing to a lot more wholesale orders for larger-sized containers of products. It's becoming a new market that continues to grow.
Vaughan explains that recently a number of food and ingredient manufacturers have begun incorporating Pickapeppa sauces into their food offerings. Doing this not only creates unique flavor profiles, but also helps the companies win and retain business in an increasingly competitive marketplace.
"Sometimes our products are not identified as anything but 'secret ingredients' on menus or listings," he says, citing multiple examples of established and "newbie" fast-food chains covertly using Pickapeppa to enhance meat burgers, vegan burgers, sandwiches and other products.
in the world!
Looking to the future, Pickapeppa has entered its second century of existence as a strong contender in a competitive industry.
Like many businesses, Pickapeppa is constantly searching for new products to add to its collection of offerings. However, in the past 101 years, only five sauces have been deemed worthy to be part of the Pickapeppa brand. Based on that track record, realistically it could take several years, even decades, to find the next "perfect fit" recipes.
Whatever those new mystery sauces taste like, Dianna already knows they'll all be "premium quality, unique products made with only the finest ingredients."
This distinction is very important, she emphasizes, as while there may be "thousands of food manufacturers, there's
Pickapeppa in the world!
Lisa Bastian, publisher of Tropics Lifestyle magazine, discovered the original Pickapeppa Sauce in November 1983 when honeymooning with her husband Ed in the Grand Cayman Islands. This delectable condiment added zing to the Conch Fritters and (real) Donkey Tail foods enjoyed during a lunch prepared by a local cook.
Lisa credits herself as the foodie introducing Pickapeppa Sauce broadly to northern Cincinnati as, upon her return home, she begged the neighborhood Kroger grocery store to start carrying the product (they did). The condiment remains a beloved staple in the Bastian household.
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Chunky Beef Stew
Baked Buffalo Wings
Potato Chip Cheese Shrimp
The Big Easy Canape
La Fogata Margarita
Smoked Coco Pina Colada
+ + + + + + + + +
CHUNKY BEEF STEW BY PICKAPEPPA SAUCE
2-4 hrs. (personal preference)
Lg. pot or Dutch oven
1 bottle Pickapeppa Original Sauce
2 lbs. cubed beef stew meat
3 Tbsp. vegetable oil
4 cubes beef bouillon, crumbled
3 cups water
2 chopped tomatoes
1 tsp. dried rosemary
1 tsp. dried parsley
1/2 tsp. ground black pepper
1 Tbsp. brown sugar
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 tsp. cornstarch
2 tsp. cold water
In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot.
Stir in rosemary, parsley, brown sugar and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
Stir into pot the potatoes, carrots, celery, tomatoes, Pickapeppa Original Sauce and onion.
Dissolve cornstarch in 2 teaspoons cold water and stir into stew.
Cover and simmer for at least 1 hour, or until meat is tender and gravy is thick.
(Some people like to simmer their stew for 3-4 hours, so do what you think best!)
A deep Dutch oven pot with a lid is hands-down the BEST cookware to use for any beef stew! It's made of heavy cast iron, which allows it to hold a large amount of heat evenly. It's perfect for the slow, low cooking style you need to make meat and vegetables tender and tasty.
brand (American) and the more pricey but world-famous
brand (French) make ideal Dutch ovens that can last for decades! Don't waste your money on "basic" no-name ones that often have quality issues over time.
lick here to read
an excellent article on how to buy the right-sized Dutch oven for your needs. "A 5-7 quart Dutch oven is the sweet spot for most home cooks." ~
Lauren Joseph, Epicurious
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Grilled Spiny Lobster with Fresh Mango Salsa
1 lobster per person
rill, tongs, kitchen scissors, chef’s knife
1 spiny lobster per person
fresh cilantro or Italian flat leaf parsley,
Prep mango salsa by dicing fresh mango, and combining with lime juice, salt, and either chopped cilantro or parsley.
Cut each lobster in half the length of the body, leaving the head attached to the tail. The easiest way to do this is to cut the bottom side first, then the top, using heavy-duty kitchen scissors.
Remove the roe (red) and tomalley (green) under cold running water, leaving only the tail meat and empty head shell intact. Then dry lobster halves thoroughly.
Brush tail meat with melted butter, and season with kosher salt.
Place lobster halves, meat side down, on hot grill, and cook for 3 to 5 minutes depending on size of lobsters.
Flip lobsters shell side down and cook for 4 to 5 minutes more.
Remove lobster from grill, brush again with melted butter, then squeeze fresh lime juice over the tail section.
Fill the head section of the lobster with the fresh mango salsa.
Garnish the lobster by sprinkling chopped parsley or cilantro over the entire lobster and mango salsa. Serve and enjoy!
This delicious recipe comes to us courtesy of
James Walker, CFE
, a top restaurant industry expert with a specialty in rebranding and repositioning iconic American comfort food brands. He is an industry-leading authority in restaurant technology and delivery channels, and specializes in mergers & acquisitions, operatins, domestic and international development, franchising, and new product development. With more than 30 years of broad based, senior level, management experience in the hospitality and retail industries, Walker has served as President, Chief Development Officer, as well as in Senior Operations and New Product Development positions, for brands such as Baja Fresh®, Cinnabon®, Johnny Rockets® and Subway®. He has conducted business in more than 70 international markets. In 2020 and 2017, he was a Reader’s Pick for the
Nation’s Restaurant News
“Power List” of notable restaurant executives.
Follow Walker on Twitter:
“Food is the only art form that you experience with all your senses, and you must experience to live.”
– James Walker
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PICKAPEPPA creole MANGO SHRIMP
Single-layer casserole dish
1 bottle Pickapeppa Gingery Mango Sauce
1 lb. fresh-peeled and cleaned shrimp
3 cloves garlic minced
1 Tbsp. dried thyme or 2 Tbsp. fresh thyme
2 Tbsp. soy sauce
Put all ingredients together and marinade overnight or at least two hours.
Bake in a single layer casserole dish at 350 degrees for at least 15 minutes.
Baking yields a softer, moister texture. However, you also may grill shrimp on a low flame.
Enjoy shrimp as stand-alone appetiizer, or serve on a bed of rice to make it a meal.
Marinade shrimp in Pickapeppa Gingery Mango Sauce.
+ + + + + + + + +
PICKAPEPPA BAKED BUFFALO-STYLE WINGS
This party-sized recipe makes BAKED not fried morsels to feed a crowd, and is made either chicken
. Add more cayenne or Pickapeppa Sauce to the butter ratio if you want to amp up the spice level.
Baking sheet, aluminum foil
½ cup Pickapeppa Sauce (your choice of heat and flavor)
20 chicken wings (@5 lbs.)
5 lbs. of chicken breasts (boneless/skinless) cut into 1.5" nuggets
¾ cup all-purpose flour
½ tsp. cayenne pepper
½ Tbsp. garlic powder
½ Tbsp. salt
½ cup melted butter
Line a baking sheet with aluminum foil and lightly grease with cooking spray.
Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
Add the chicken wings or chicken breast nuggets, seal, and toss until well coated with the flour mixture.
Place the chicken onto the prepared baking sheet, and place into the refrigerator.
Refrigerate at least one hour.
Preheat oven to 400°F .
isk together the melted butter and Pickapeppa Sauce in a small bowl. Dip the chicken into the butter mixture, and then place back on the baking sheet.
Bake in the preheated oven until the chicken is not longer pink in the center, and is crispy on the outside (about 45 minutes).
n the chicken pieces over halfway during cooking so they cook evenly.
five flavor CHOICES
Marinade the chicken in any of the five Pickapeppa flavors!
Watch how YouTube creator "GrillingAndSmoking" makes delicious GRILLED Pickapeppa Hot Wings from start to finish with a breaded chicken recipe that puts the sauce on towards end of the process. "It's really good...and something different to try."
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Crispy Potato Chip & Cheese-Baked ShrimP
3 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
2⁄3 cup crushed potato chips (kettle style best)
1⁄4 cup chicken broth
1⁄2 tsp. crushed red pepper
1⁄2 tsp. chili powder
1⁄2 tsp. salt
1⁄2 tsp. ground black pepper
1 lb. large shrimp, peeled and deveined
1⁄3 cup shredded part-skim mozzarella cheese
2 cups baby arugula greens
Preheat oven to 375°F. Grease a large oven-safe skillet with nonstick cooking spray.
In a medium bowl, mix the garlic, olive oil, kettle chips, broth, crushed red pepper, chili powder, salt, and pepper.
Lay shrimp in the bottom of the prepared skillet. Press the potato chip mixture over the top of the shrimp with a spatula. Sprinkle with cheese.
Bake for at least 20 minutes, or until cheese is melted and shrimp is pink. Remove from oven and serve over arugula greens.
+ + + + + + + + +
THE BIG easy
Don't underestimate the "wow" factor of this super-simple recipe for an appetizer loved by generations of Pickapeppa fans.
Decorative platter (oblong best), cheese spreader
1 8-oz. block cream cheese
1 5 oz. bottle Pickapeppa Original Sauce
Box of crackers
Ensure cream cheese in package is not too hard (cold) but is spreadable. Unwrap cream cheese carefully from foil, and place entire block in the middle of serving platter (preferably one with a small lip on all sides to avoid liquid spillage).
Pour the entire bottle of the sauce evenly over the top of the cream cheese; it's OK to allow much of it to drip down the sides.
Put blade of cheese spreader into side or top of cheese block. This is to encourage guests to use the spreader to put food onto cracker~and not use the cracker itself to slice off cheese (to do so can make the cracker easily break/crumble).
Place crackers artfully around the cheese block or in a basket next to the platter. Enjoy!
Want a dip instead? That's easy! Just mix the bottle of Pickapeppa Sauce and block of cream cheese in a food processor, then pour out into a dip bowl. Eat with cut veggies or crackers.
Click here to view
a set of four palm-themed cheese spreaders on Amazon.com ~ Adds a tropical vibe!
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Creme brulee: classic orchid dessert
Here is a simple seven-ingredient Créme Brulee, a creamy custard that makes a dinner complete and satisfies any sweet tooth. Recipe is provided by pastry chef Frances Brown of
Fairchild Tropical Botanic Garden
4 6-oz. ramekins, baking pan
2 cups heavy cream
1/4 cup white sugar
1 pinch salt (optional)
½ vanilla bean
3 egg yolks
4 Tbsp. white sugar
Preheat oven to 300°F and line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil.
While water is boiling, combine cream, vanilla bean, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally for 4 to 5 minutes, until steam rises.
In a medium bowl, beat egg yolks and eggs until smooth.
Pour hot cream into eggs, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6-oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Then chill ramekins in refrigerator for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard ramekin. Use a kitchen torch or oven broiler to brown top for 2 to 3 minutes. Then grab a spoon, tap gently to break the caramelized sugar top and dig into this creamy, vanilla-specked delight. Enjoy!
There’s an Orchid in my Spice Rack
Did you know that vanilla comes from an orchid? These inconspicuous tropical vines growing up trees and clinging to rocks occur across the globe and are among the most important cultural and economic plants in the world. The commercial species,
produces dozens of edible vanilla beans (really the seed pod), each of which contains thousands of tiny black, fragrant seeds.
Known for its popular aroma and the flavor it adds to baked goods and
silky desserts, vanilla can be found in the grocery story in both extract and imitation forms—and the extract is always more expensive. Why? We can find the answers on a journey to Indonesia and Madagascar,
the world’s largest producers of vanilla.
To produce pure vanilla extract, the beans from
are laid out in the
hot tropical sun to dry and cure for up to eight months. Once the dried beans have developed their flavors, they are crushed and placed in a mixture of alcohol and sugar. The aromatics of the beans will infuse flavors into the alcohol and water mixture for several months to make an extract. A pure vanilla extract must be 35 percent alcohol and use 13.35 ounces of vanilla beans per gallon of steeping
Vanilla extract is the only flavor regulated by U.S. law. The process is labor intensive, and the product is pure and simple perfection to be added to a recipe.
The average cost of natural (pure) vanilla extract is about $4.50 per ounce. In comparison, imitation vanilla costs about 18 cents per ounce, and is chemically produced using a combination of sugar, corn syrup, and other sweetening agents. Faux vanilla is very easy to produce in large quantities, and since it tastes just like real vanilla [to most pepole], it's used in more than 95 percent of vanilla-flavored food products. Go ahead and look at the back of your favorite breakfast cereal, cookie or ice cream carton and you
will likely see “natural and artificial vanilla” among its ingredients.
compare to the taste profile of a pure vanilla extract for discriminating tastebuds, if you can afford it we suggest using the real thing. ~
By Mary Neustein,
Fairchild Tropical Botanic Garden
According to foodies, imitation vanilla extract is pure
(the dominant flavour/aroma in vanilla), while the real stuff has hundreds of complex flavors and aromas, including flowery notes. Many pros will use genuine vanilla for "cold or creamy" recipes, and the imitation stuff for everything else.
Madagascar Bourbon Pure Vanilla Extract
is a well-known, all-purpose real vanilla with a flavor profile that's full, sweet, creamy and mellow with velvety after-tones.
1 Tbsp. vanilla extract = 1 whole vanilla bean = 1 Tbsp. vanilla bean paste = 1 Tbsp. vanilla powder
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famous LA FOGATA margarita
1 (12-oz. or larger glass)
1-1/2 oz. Patrón Silver tequila
1 oz. Patrón Citrónge orange liqueur
1 oz. Grand Marnier cognac
1 oz. freshly squeezed lime juice
1 ounce sweet and sour mix
edible orchid (or other flower)
Add tequila, orange liqueur, cognac, lime juice and sweet and sour mix to shaker with ice. Shake.
Rim edge of glass with salt.
Strain cocktail into glass and garnish with lime.
Serve and sip. (Don't forget to add the edible flower!)
San Antonio, TX, is world-famous for its exceptional margaritas created with both classic and non-traditional recipes. With so many options at so many eateries, how do you find the best classic concoction? That's easy. Ask the cocktail-loving natives, and they'll tell you
La Fogata i
s the place to visit for its food, atmosphere and drinks. Since 1997, this local Mexican restaurant has stirred up more than 1.6 million margaritas. "We use 100% blue agave tequila, fresh lime and agave nectar to give our margaritas the perfect flavor," brags management. Each generous 16 oz. serving comes with a signature
(Sadly, most other restaurants in town serve smaller 12 oz. margaritas.) Be sure to order yours with a salt-rimmed glass to enjoy an authentic flavor!
2427 Vance Jackson Road, San Antonio, TX | 210-340-1337 |
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SMOKED COCONUT PIÑA COLADA
1 (12-oz. glass)
1 oz. ROCK SOUND Original Light Rum
1 oz. ROCK SOUND Smoked Coconut Rum
1 oz. cream of coconut
1 oz. heavy cream
6 oz. fresh pineapple juice
Fresh pineapple for garnish
1/2 cup of crushed ice
Mix both rums, cream of coconut, heavy cream, and fresh pineapple juice in a blender.
Add crushed ice and blend for 15 seconds.
Pour in a 12-oz. cocktail glass.
Garnish with fresh pineapple. Enjoy!
Drink made with two
Smoked Coconut Rum
is made by patiently smoking the meat of young coconuts over charred Texas mesquite wood and then filtering it through coconut husk. Aroma: Fresh coconut lingers with hint of smoky caramel. Taste: Refreshingly smooth with subtle coconut notes balanced with charred mesquite. Finishes smooth, sweet and tropical.
35% ABV/70 Proof
Original Light Rum
is crystal clear and smooth. Aroma:
Opens vibrant conversation between notes of sugarcane, citrus and grass. Taste: Slightly herbaceous, yet smooth with earthy notes. Finishes nice and dry with a lovely bouquet of flavors.
40% ABV/80 Proof
ROCK SOUND Rum.
Produced and bottled by Austin Rum Co., Austin, TX.
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spicy bloody mary
3 oz. vodka
2 dashes Pickapeppa Hot Red Pepper Sauce
2 tps. Pickapeppa Original Sauce
2 tps. Worcestershire Sauce
1-1/2 cups tomato Juice
2-1/2 oz. canned bouillon, undiluted
1 Tbsp. lime juice (preferably fresh)
1/4 tsp. salt, if desired
Lemon pepper seasoning
Shake all ingredients, except for lemon pepepr and celery stick, in ice cubes until just chilled.
Strain equally over fresh ice into two 12-oz. glasses.
Sprinkle lemon pepper lightly over both drinks.
Celery stick optional as garnish.