8” cake pan
parchment or waxed paper
1 Cup All Purpose Flour
¼ Teaspoon Sea Salt
½ Cup Packed Brown Sugar
½ Cup Chilled Butter
½ Cup Chopped Walnuts
4 Cups Tart & Sweet Apples, thinly sliced
(we used Granny Smith and Gala)
2 Tablespoons Packed Brown Sugar
1 Teaspoon PS LUV
1 Teaspoon Lemon Juice
1 Teaspoon Irish Whiskey--Jameson, but of course!
Cakey Crust Batter
1¼ Cup Flour
1 Cup Sugar
1½ Teaspoon Baking Powder
½ Teaspoon Sea Salt
1 Egg, slightly beaten
⅓ Cup Vegetable Oil
¼ Cup Heavy Whipping Cream
¼ Cup Irish Whiskey--Jameson, but of course!
¼ Cup Water
1 Teaspoon Vanilla Extract
1 Cup Heavy Whipping Cream
¼ Cup Baileys Irish Cream--nothing else will do!
Want to make it easy to share? Use a muffin tin and create mini cake pies.
Makes about 12 cupcakes. Adjust baking time accordingly. Approximately 25 to 35 minutes.
Not in the mood for sauce? Top with a scoop of your favorite vanilla or caramel ice cream.
Serve for brunch with our tasty frittata and a crisp salad.
On Super Bowl Sunday, Americans consume almost 1.5 billion chicken wings. That's A LOT OF birds!
However, not too long ago, these flappers were considered scrap meat used almost exclusively for making stocks and sauces and not served as the finger licking delicacy that we’ve come to love.
We’ve taken inspiration from some of our favorite wings flavors to create two new wing recipes that we think have real game West Coast Hotties pay homage to classic Buffalo Wings with a California kick of extra heat and spice. The Kojo Spiced Wings get their depth of flavor from coffee and smoked ancho chilis and a sticky sweet finish from a flavorfully spiced glaze that marries two of our most popular jams. Both are baked in the oven and ready in about an hour. Serve separately or create a toothsome pairing that will surely delight the taste buds of even the most erudite wing connoisseur.
Each recipe serves About 4
West Coast Hotties With Animal Style Sauce
INGREDIENTSFor the wings:
For the Blue Cheese Cooling Dip:
Mix all ingredients together in a small bowl. Can be made a day in advance-- but if your house is like mine, it won't last so better make a double batch!
Kojo Spiced Wings With Sweet Sticky Sauce
INGREDIENTSFor the wings:
For the sauce:
Whisk together in a small bowl to remove all lumps.
Use as directed above or in any recipe that calls for baking powder.
Our Rose Mountain Himalayan sea salt is a medium grain salt with varying hues of red, pink and white crystals.
Legend traces the discovery of the Himalayan salt deposits to the army of Alexander the Great. However, the first physical records of mining this rose colored treasure are from the 1200s. The salt is harvested in the Punjab province of Pakistan, which is situated in the foothills of the Salt Range system.
These beautiful rose crystals, rich in dozens of trace minerals, (the pink hue comes from iron,) formed from a thick layer of evaporites left with the receding of ancient sea beds nearly 600 million years ago, leaving one of the purest salts on earth.
Use Rose Mountain just like you would ordinary table salt. We sell a medium grain crystal, you may want to grind the salt to a finer consistency for a particular recipe to ensure the proper measurement.
Cook, bake or finish any dish or drink with this premium Himalayan salt.
Elevate every bite!
In a medium bowl, mash avocados together with onions, jalapeños and cilantro. Add lime juice and stir well to incorporate all ingredients. Sprinkle with sea salt. Taste and adjust as your palate desires. Serve with our "Nacho Ordinary Steak n' Potatoes," "Turkey Enchiladas or just enjoy with chips.
SPECIAL EQUIPMENTMedium Saucepan
INGREDIENTS2 large or 4 medium russet baking potatoes, peeled
Toppings:½ cup diced fresh tomato
(We add them all for triple the YUM!)
Preheat the oven to 450º.
Put whole peeled potatoes in a large pot and cover with water to parboil.
Place pot on the stovetop and bring to a boil. Then, turn the heat off, cover the pot with a lid and let rest for 15 minutes.
While the potatoes are cooking, prep the guacamole. Click here for our full recipe. And, season the steak on all sides with a generous sprinkle of Olé Olé seasoning and a drizzle of olive oil.
When the potatoes are fork tender, yet firm, they are done. Run them under cool water to stop the cooking process, then slice into ¼” rounds.
Arrange potato slices on a parchment paper covered cooking sheet and sprinkle with The Original seasoning then, drizzle with olive oil. Toss potatoes to coat completely.
Place in the oven and roast for about 10 minutes, then turn over and roast for another 10-15 minutes, until golden brown.
While the potatoes are finishing, cook the steak. Heat a skillet with a little oil until nearly smoking. Flap steak is best when served at about medium rare so it only takes a few minutes to cook. Depending on thickness, this will only take about 2-3 minutes per side. When steak is done, take it out of the pan and let it rest for approximately 10 minutes. After meat has rested, slice across the grain into ½” strips and then into bite size cubes.
When potatoes are cooked to a golden brown, remove them from the oven and arrange the slices in an overlapping flower petal pattern lining the bottom of a cast iron skillet.
Turn on the broiler.
Next, sprinkle cheese on the potatoes. Then add a layer of steak and cover with the remaining cheese. Put the skillet in the oven and broil for 3-5 minutes until the cheese is melted and browned.
Remove the skillet from the oven and add toppings, starting with chopped tomatoes, onions and jalapenos, then drizzle with salsa and add the scoops of crema and guacamole. Serve with cold beers or our refreshing Zeeladas for extra zing!
It takes awhile for it to feel like autumn in SoCal because unlike most of the US, we experience many gloriously warm, balmy days. But that doesn't stop us from craving fall flavors. So in a quest to capture a true taste of harvest time, we created the "Figatini." This original recipe cocktail is a flavorful concoction of home-crafted fig and citrus liquors, but you can make it with many of the commercially available specialty spirits on the market. So, whether you're chilling inside by a roaring fire or unwinding outside on a warm night, toast the season figaliciously.
1 1/2 ounces Limoncello
3 ounces Fig Vodka*
4 ounces Purple Reign Tea, chilled
2 ounces Fresh Lemon Juice
2 teaspoons Tangerine LUV Gourmet Jam
Suggested Garnishes: lemon twist, sprig of lavender, slice of fig
Add all ingredients to cocktail shaker. Shake well. Add ice and give another few shakes to make it good and frothy.
Strain into martini glasses, garnish and enjoy.
"Figenza," imported from Europe and "Black Fig," made in the USA, are two of the fig infused vodkas that are readily available in most liquor stores.
2 C Milk
2 C Heavy Whipping Cream
1 1/2 C Sugar
1 T Vanilla
1 T Bourbon (and some more bourbon)
8 C Cubed Bread--We suggest Brioche, Challah or another sweet bread.
1/2 C Toasted Nuts, Chopped
Optional Halloween Decoration Items:
Chocolate Wafers, Milano Cookies, Gummy Worms, Red Gel for writing and whatever else comes to your imagination!
Bloody Good Simply Strawberry Sauce
Grease 9"x13' x 2" rectangle baking dish with butter or coat with cooking spray.
Preheat oven to 350°.
Spread cubed bread on cookie sheet and toast until dry. Browning the edges of the cubes improves the bread pudding texture, however, avoid burnt bread at all costs. Allow 12 - 20 minutes, depending on the moisture content of your bread. Set aside.
Whisk eggs until fluffy then add next 5 ingredients. Beat mixture until smooth.
Toss bread and toasted almonds in pan.
Pour egg mixture over the bread and toss to coat. Let stand 5-15 minutes until bread is thoroughly saturated.
Place pudding pan inside larger cooking pan and create a "bain marie" by adding enough boiling water to the sheet so that it is 1" deep around pudding pan.
Place in oven and bake until pudding is puffed and golden brown on top, and toothpick comes out clean, approximately 50-60 minutes.
While the pudding cooks prepare the Bourbon Sauce.
Remove pudding from the oven and let cool slightly.
To create a boo-tiful graveyard atop your bread pudding, let the pudding cool slightly, then, liberally sprinkle a layer of 'dirt' made from grinding any chocolate cookies, like oreos, or other edible biscuits into fine crumbs.
To create tombstones, use Milanos or other wafer cookies and a red gel pen to decorate with 'RIP' or other spooky sayings. Add any other favorite scary props, like gummy worms, candied eyeballs, bones, etc....
For other fall gatherings consider adding sugared fresh mint leaves or even maple leaf cookies.
This dessert makes an incredible centerpiece. So display early and let all the ghouls drool over the visual spectacle with anticipation before you scoop, slather and serve with the bloody good sauces.
Note: Not hosting a crowd this Hallow's Eve? The recipe can be simply halved to serve less monsters. Watch the episode of "Tastes From Home" for tips & tricks.
Want to republish this recipe? Request permission here. It's free.
©2017 Sleepers Gourmet
13 x 9 Baking Dish
For the sauce…
1 ½ Pounds Fresh Tomatillos
1 ½ Cup Chicken Stock
½ Teaspoon Salt
2 Fresh Jalapeños, whole
Note: If you can’t find fresh tomatillos, substitute a large can of green enchilada sauce, approximately 28 ounces. But, trust me, make the tomatillo sauce from scratch. The extra effort is worth it because the flavor is so much brighter making the enchiladas that much more divine!
Preheat the broiler. Prep sheet pan by lightly coating with cooking spray, set aside. Peel the tomatillos discarding the husks and stems and rinse under cool water to remove stickiness. Place tomatillos on the sheet pan with whole jalapeños. Sprinkle with salt. Place in the oven about 2” from flame and broil until tomatillos are soft and somewhat charred and the jalapeño is blackened. Turn once midway through cooking time, approximately 6-8 minutes.
While tomatillos char, bring chicken stock to boil in a medium saucepan. When tomatillos and jalapeños are done, remove from the oven and place the tomatillos directly into the broth. Let the jalapeños cool slightly then rub blackened skin off, split, remove seeds and chop finely. Add 1 Tablespoon chopped jalapeño to the broth and reserve the remaining tablespoon for filling. Cook for another 5 minutes. Then, with a stick immersion blender puree the mixture until smooth. Bring back up to a boil and reduce slightly until you have approximately 2 cups of sauce to work with. Set aside.
For the filling…
2 ½ Cups Roasted Turkey or Chicken, Chopped & Shredded
Note: Roasting a bird is easy and the best part is you typically will have leftovers! Click HERE for the full recipe.
½ Cup Asadero or White Cheddar Cheese, Shredded
½ Cup Red Onion, finely minced
½ Cup Cilantro, finely chopped
1 Tablespoon Jalapeño, finely chopped
½ Cup Chicken Broth
½ Cup Plain Greek Yogurt or Sour Cream
1 Tablespoon Fresh Lime Juice
2 Teaspoons Olé Olé Gourmet Seasoning
In a large bowl, combine the chicken with remaining ingredients, set aside.
For the assembly…
White Corn Tortillas, small, 6” size
½ Cup Asadero or White Cheddar Cheese, Shredded
Your Favorite Toppings: Salsa, Yogurt, Guacamole, Calipeños™
Preheat oven to 400º
Put about ½ cup of sauce in the bottom of the baking dish covering the entire bottom. Spoon about 2 generous tablespoons of filling into the center of each tortilla and roll, placing seam side down into the pan. Continue filling and rolling enchiladas and placing them crosswise into dish until it is full. Then, pour more sauce evenly over the top, saturating all of the tortilla until covered but not swimming. Then, sprinkle with remaining shredded cheese.
Cover with foil and place in the oven to bake for about 15 minutes. Then, remove the foil and bake for another 5 minutes or so until the cheese is brown and bubbly.
Let the enchiladas cool a few minutes then serve with your favorite toppings, like salsa, crema, Calipeños and perhaps a fresh green salad and Margaritas!
Join Christina as she makes Enchiladas Live on Facebook
©2020 Sleepers Gourmet
Want to republish this recipe? Request Permission HERE. It's Free!
The Coating Mixture
1½ Cups Panko Breadcrumbs
3 Tablespoons Cornmeal
1 Tablespoon Cornstarch
2 Tablespoons Flour
1½ Tablespoons Sleepers Pure Paleo seasoning
1½ Tablespoons Sleepers Fowl seasoning
1 Teaspoon Dry Mustard Powder, optional
In a medium bowl, combine all ingredients and mix together well. Store in an airtight container.
Note: This recipe will give you enough breading to coat several batches of chicken. Just be sure to measure out the proportion of coating needed before handling the meat to avoid cross contamination.
Spicy Plum Sauce
In a small bowl, mix all ingredients together and set aside.
Preparing The Chicken Bites
½ Cup Breading Mixture*
1½ Pounds Boneless, Skinless Chicken Breasts, cut into strips or chunks *
3 Tablespoons Unsalted Butter, melted
* If preparing a larger amount of chicken, you will need more of the coating mixture. Remember to remove the amount you need from the larger batch before you start handling meat using a clean, dry measuring cup. Do NOT risk food poisoning with cross contamination.
* Feel free to substitute bone-in chicken. Adjust cooking time accordingly baking to an internal temperature of 165º.
* Try with pork chops too! Follow instructions as above and bake chops to an internal temperature of 145º.
©2020 Sleepers Gourmet
Makes 4-6 Burgers
For the Burgers1 pound Ground Turkey
Toppings--Remember this burger is packed with flavor and all about the crispy meat so keep the toppings simple. We suggest a little shredded lettuce and a sliced pickle.
For the Special Sauce¼ Cup Mayonnaise
Whisk together all ingredients for the sauce and set aside.
In a large bowl, blend the ground turkey together with panko, cooled shallots, Calipeños, seasonings and melted butter together gently with your hands, being careful not to overwork the meat. Once all ingredients are well incorporated, form the meat mixture into loose balls approximately 2-3” in diameter. Set aside for 15-30 minutes to allow the flavors to meld.
When ready to cook, heat a large cast iron skillet or flat top griddle over high heat until SUPER HOT. Test heat with a few water droplets. If it immediately sizzles and evaporates, it’s ready for the meat. Gently press a meat ball on the skillet or flat top and allow to sear for 1 minutes, then flip the ball and smash it down with a stiff metal spatula, use a second spatula to add more pressure if necessary. The smashed burger patties should be slightly wider than the bun or bread. Let them cook for about 3 minutes, or until you can see the edges start to turn brown and the juices bubble. Then, carefully scrape patties up from the pan and flip, making sure to get all of the browned flavorful bits and immediately layer with the cheese slice. When the cheese is fully melted, about 2-3 more minutes, they are ready to eat. Place on the prepared bun or bread and add your favorite toppings and serve with fries or chips and a cool "Shandylicious Beergarita."
These burgers cook very fast and are best right off the grill hot and crispy so make sure you have the bun ready to serve. I like to lightly butter and grill King's Hawaiian buns. Their slightly sweet taste and soft texture with a crunch from the grilling make them a perfect accent to the smashed burgers.
In a large bowl, first whisk the egg, then mix in the sugar and milk. Fold in all dry ingredients and beat by hand or on low speed with a mixer until well incorporated. Increase mixer speed to medium and beat an additional 2 minutes scraping bowl regularly until batter is smooth.
Preheat the oven to 350º. Line muffin tin with paper liner. Spoon batter into each muffin tin 1/3 full. Layer approximately 1 teaspoon of jam on top of batter and then sprinkle with 1 teaspoon of crumbly topping. Spoon batter over jam and crumbly topping just til covered. Each muffin tin should be about 3/4 full. Then, sprinkle remaining crumbly topping on all muffin cups completely covering the surface. Place the tray in the oven and bake for 25-35 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes. Lightly drizzle with glaze. Serve warm with your favorite beverage.
This recipe can be made in mini-muffin tins for approximately 24 mini cups. Or, as a traditional cake in a 13"x9" sheet pan. Adjust batter and jam assembly accordingly.
"Tastes from Home"