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  Peaks of Otter 
Peppers and Spice

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Dip 

Mix 2 Tbl of our seasoning

1 cup mayonnaise

1 cup sour cream

mix well and refrigerate for 2-3 hours for best flavor. This may be thinned with a little milk or buttermilk to be used as a salad dressing or used in dip form to top baked potatoes or as a spicy sauce to top pasta and cover with your favorite grilled seafoods and vegetables!



**For a heavier based dip use**

  1/4 cup mayonnaise

  3/4 cup Sour cream 

Ultimate Roast Beef

preheat oven to 475

Rub roast liberally with a good quality olive oil or melted coconut oil.

 season Roast with our Rub

cook 7 minutes per pound turn oven off and let set 20 minutes per pound in oven

 Do not open Oven during this time  

Roast will be perfectly medium rare. Skim fat off drippings and use to make au jus, dilute with water and heat. Season to taste. wonderful with horseradish sauce as an accompaniment.

Cheese Ball


1 cube butter, softened

2 8 oz. packages cream cheese, room temperature

1 tablespoon seasoning,

mix well with electric mixer. shape into balls and chill in refrigerator. 

Topping

1 tablespoon seasoning, 1 tablespoon dry parsley flakes and 1/4 cup toasted sliced almonds or chopped pecans. Roll chilled cheese ball in spice /nut .mixture and chill. Enjoy!

Recipe may be varied by adding 1/4 cup of your favorite shredded cheese like sharp cheddar, pepper jack cheese, or gouda with cream cheese and butter. Stir in and chill as directed

BBQ Pork Butt


Season Butt  with one of our Pork Rubs  cook on low

temperature (200*) for 8 hours 

moisten roast with juice drippings  from roast or lightly brush with apple cider vinegar about once an hour 

12 steps to the Perfect Steak





1 Trim steak
To keep flare-ups to a minimum, use a sharp knife to trim any hard, white fat from the perimeter of the steaks. Leave no more than 1/8 inch of fat.

2 Pat Dry
Pat both sides of the steaks dry with paper towels; this is the first step to a beautiful crust, which is the hallmark of a perfect grilled steak.

3 Season
Next, rub the steaks on both sides with Steak seasoning. the seasoning will draw moisture to the surface

4 Stash in Freezer (key step)
Freeze the steaks, uncovered, for 30 minutes. The moisture drawn out by the Seasoning evaporates in the dry environment of the freezer. A drier surface means a better crust, which in turn means a better steak.

5 Heat grill
Preheat the grill to keep the steaks from sticking. For gas, turn all the burners to high, then cover. For charcoal, place the grate over the hot coals and heat, covered, for five minutes.

6 Clean grill grate
Before you start cooking, use a grill brush to scrape off any stuck-on food from the grill. Grilling on a grate encrusted with the remnants of last night’s dinner is like cooking in a dirty pan

7 Oil grill grate
Oiling the grill grate also prevents the steaks from sticking. Dip a wad of paper towels in vegetable oil, grab the wad with grill tongs, and then brush the grate.

8 Start on the hot side
Sear the steaks on the hot side of the grill, undisturbed, for two to three minutes. If you’re grilling a porterhouse or T-bone, place the tenderloin side nearer the cool side of the grill.

9 Flip after browning
Don’t move the steaks before the crust has formed. Give the steaks a wiggle: If they don’t release easily, leave them alone until the do. Brown the second side for another two or three minutes

10 Move to cool side
Once the steaks are well browned on both sides, slide them to the cool side of the grill and continue cooking until they reach your preferred degree of done.

11 Check that it is done
Insert an instant-read-thermometer into the side of the steaks. Take them off the grill at 120 degrees for rare, 125 for medium-rare, and 135 for medium.

12 Let it rest
Put the steaks on a plate, cover loosely with foil, and let them rest for five minutes to let the flavorful juices redistribute; if you slice the steaks right away, some juices will run out.

Adobo Lime Tuna Steaks

8- 10 oz tuna steaks

1/2 cup orange juice

1/4 cup soy sauce

2 Tbs olive oil

1 Tbs fresh lemon juice

1 Tbs Adobo Lime seasoning

Mix orange juice, lemon juice, adobo lime seasoning, and olive oil in glass pan. Stir in soy sauce. Place tuna steaks in marinade, turning to coat. Refrigerate for one hour. Prepare grill. Over medium heat grill steaks for 5 minutes on each side, turning carefully. Sprinkle additional adobo lime over steaks before serving, if desired. 


Applewood Chipotle Salad Dressing


1/2 Cup Mayonnaise

1/3 cup milk

2 1/2 Tbl applewood chipotle seasoning


(you may also substitute greek yogurt instead of the mayonnaise)

Combine ingredients, refrigerate and  let set for at least 1/2 hour for maximum flavor