Roasted Salmon

Hillary Danner
Jenkins Jellies Roasted Salmon

ROASTED SALMON

YOU WILL NEED:

  • SALMON FILLET

  • FIERY FIGS JENKINS JELLIES PEPPER JELLY

WHAT TO DO:

  • SLATHER SALMON FILLET WITH THE PEPPER JELLY.

  • BROIL 7-10 MINUTES.

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KICKIN’ KORNBREAD

Hillary Danner
Jenkins Jellies Kickin' Kornbread Recipe

KICKIN’ KORNBREAD

YOU WILL NEED:

  • 1 BOX TRADER JOE’S CORNBREAD MIX (15 OZ.) (IF YOU HAVE A FAVORITE CORNBREAD RECIPE, PLEASE USE IT! OTHERWISE, FOLLOW OUR LEAD...)

  • 1 EGG (SUBSTITUTE 1 BANANA)

  • 1/2 CUP VEGETABLE OIL

  • 1/4 CUP MILK (SUBSTITUTE RICE MILK)

  • 1/3 CUP HELL FIRE PEPPER JELLY OR GUAVA PEPPER JELLY

  • 1/2 CUP MANCHEGO CHEESE (OPTIONAL)

WHAT TO DO:

  • PREHEAT OVEN TO 350 DEGREES.

  • IN A LARGE MIXING BOWL, BEAT TOGETHER EGG, OIL & MILK (OR VEGAN EQUIVALENTS FOR EGG & MILK). STIR IN CORNBREAD MIX UNTIL JUST MOISTENED.

  • ADD THE PEPPER JELLY & CHEESE MIX A LITTLE MORE.

  • POUR BATTER INTO GREASED 8x8x2 PAN AND BAKE UNTIL GOLDEN BROWN, ABOUT 35-40 MINUTES. TO TEST FOR DONENESS, INSERT A KNIFE IN THE CENTER UNTIL IT COMES OUT CLEAN.

  • IF YOU WANT A LITTLE MORE SPICE: BRUSH SOME EXTRA JENKINS ATOP THE FINISHED CORNBREAD!

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DOUBLY DEVILED EGGS

Hillary Danner
Jenkins Jellies Doubly Deviled Eggs Recipe

DOUBLY DEVILED EGGS

YOU WILL NEED:

  • 6 HARD BOILED EGGS

  • 2 TBLS. MAYONNAISE

  • 1 1/2 TBLS. HELL FIRE PEPPER JELLY

  • 2 1/2 TBLS. SWEET RELISH

  • PAPRIKA, FOR SPRINKLING

WHAT TO DO:

  • SHELL HARD BOILED EGGS & SLICE IN HALF, LENGTHWISE.

  • SCOOP OUT YOLKS & PLACE IN A MIXING BOWL WITH THE MAYONNAISE & SWEET RELISH. MIX WELL & ADJUST TO TASTE.

  • EVENLY FILL THE WHITE PART OF THE EGGS WITH THE YOLK MIXTURE.

  • PLACE A SMALL DOLLOP OF HELL FIRE PEPPER JELLY ON EACH EGG AND LIGHTLY SPRINKLE WITH PAPRIKA.

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DANGEROUS DAIQUIRI

Hillary Danner
Jenkins Jellies Dangerous Daiquiri Recipe

DANGEROUS DAIQUIRI

YOU WILL NEED:

  • 3 OZ. LIGHT RUM

  • 1 OZ. SPOONFUL HELL FIRE PEPPER JELLY

  • 3/4 OZ. FRESH LIME JUICE

WHAT TO DO:

  • SHAKE WELL. STRAIN INTO COCKTAIL GLASS.

  • THIS IS A CLASSIC DAIQUIRI – IF YOU WANT IT FROZEN, TOSS IN A BLENDER WITH ICE

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CROSTINI WITH AVOCADO & HELL FIRE

Hillary Danner

CROSTINI WITH AVOCADO & HELL FIRE

YOU WILL NEED:

  • 1 FRENCH BAGUETTE

  • FRESH GARLIC

  • OLIVE OIL FOR BRUSHING & DRIZZLING (REGULAR OR GARLIC FLAVORED)

  • 3-5 RIPE AVOCADOS

  • HELL FIRE PEPPER JELLY

  • SEA SALT (BLACK SEA SALT IS FUN FOR ADDED COLOR, BUT ANY SEA SALT WILL DO)

  • FRESH CILANTRO FOR GARNISH

  • MANCHEGO OR PECORINO (OPTIONAL)

WHAT TO DO:

  • PREHEAT OVEN TO 375 DEGREES.

  • SLICE BAGUETTE THINLY, BISCOTTI-STYLE. RUB FRESH GARLIC ON TOP OF EACH SLICE, THEN BRUSH WITH OLIVE OIL.

  • ARRANGE PREPARED BREAD SLICES ON A COOKIE/BAKING SHEET & TOAST IN THE OVEN (MIDDLE TO UPPER RACK) FOR ABOUT 10 MINUTES, OR UNTIL LIGHTLY BROWNED.

  • REMOVE FROM THE OVEN AND PLACE ON A PLATTER FOR ASSEMBLING: PLACE THICK SLABS OF AVOCADO ATOP EACH BREAD SLICE. SPOON PEPPER JELLY (GINGERLY!) OVER THE AVOCADO, & DRIZZLE WITH MORE OLIVE OIL.

  • SHAKE SEA SALT OVER LAYERED CROSTINI & TOP WITH A SPRIG OF FRESH CILANTRO.

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