pepper jelly

Course: 
  • Five-Pepper Jelly (recipe follows) 
  • 1 (2-ounce) slab tasso* 
  • ½ cup all-purpose flour
  • ¾ teaspoon Creole seasoning
  • 12 whole pickled okras
  • 24 jumbo shrimp
  • ½ cup vegetable oil
  • Crystal Hot Sauce Beurre Blanc (recipe follows)

Five-Pepper Jelly

  • 1½ cups light corn syrup
  • 1¼ cups white wine vinegar
  • ½   teaspoon Kosher salt
  • ½  teaspoon red pepper flakes
  • ¼  teaspoon black pepper
  • 3 large bell peppers (1 each: red, yellow & green)
  • 4 jalapeño peppers

Crystal Hot Sauce Beurre Blanc

  • 1 small shallot, minced
  • 6 cloves garlic, minced
  • ⅓  cup Crystal Hot Sauce
  • ¼ cup heavy cream
  • 6 tablespoons cold butter, chopped
  • salt and pepper 

Shrimp & Tasso Henican

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  Click to enlarge image

 

  • 2 lbs (1¼-inch thick) boneless beef top loin (strip) steak
  • Creole seasoning
  • 25-ounce packages mixed baby kale (or other salad greens)

Pepper Jelly Vinaigrette

  • 6 tablespoons white wine vinegar
  • 4 tablespoons Dijon or Creole mustard
  • 3 tablespoons store-bought pepper jelly
  • 3/4 cup olive oil
  • salt and freshly ground pepper

Creole-Spiced Steak Salad

Click image to enlarge

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