Our Latest Recipe Obsessions | Terrapin Ridge Farms | Gourmet Sauces, Spreads, Dips, Mixes, and Specialty Foods
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Our Latest Recipe Obsessions

coconut curry aioli skewers over a bed of jasmine rice

Terrapin Ridge Farm's collection of the recipes they are obsessed with!
 

Steak Sandwich with Bacon Aioli
Ingredients: 

1 tbsp oil Kosher salt
1 lb steak ribeye
1 large yellow onion
6 baby portobello mushrooms
4 slices provolone cheese
1 baguette
1 bottle of Terrapin Ridge Farms Bacon Aioli for serving
Directions: 
Preheat an oiled skillet to high heat until extremely hot. Add 1 tsp kosher salt to the pan. Place steak into the skillet. Cook without moving until the bottom is seared (about 1-2 minutes), flip, do the same again. Continue flipping the steak until the thermometer reads 125° for rare. Remove, let rest before slicing. Slice onion into half rings. Using the same skillet, sauté onions and mushrooms until they get golden brown. Remove the onions from the heat and set aside. Slice baguette lengthwise, add slices of steak, onion and topping it off with cheese slices. To melt the cheese place under the broiler for 10-30 seconds at a time. Lastly, drizzle with Terrapin Ridge Farm’s smoky and creamy Bacon Aioli. Serve hot!

Pumpkin Honey Mustard Swirled Hummus
Ingredients: 
Store Bought Hummus
Pepitas
Terrapin Ridge Farms Pumpkin Honey Mustard
Directions: 
Spoon out about 2 cups of plain, original hummus in to a serving bowl. Dollop 3 tbsps of the pumpkin honey mustard into the middle of the hummus and swirl evenly into the hummus. Sprinkle pepitas on top for texture and enjoy!

 

Pan Seared Bacon Jam Scallops
Ingredients:

About 1 pound of fresh scallops
1/4 teaspoon salt
1/4 teaspoon pepper
extra virgin olive oil
6 tablespoons Terrapin Ridge Farm Hot Pepper Bacon Jam
2 tablespoons water

1 tablespoon butter
4 thick-cut slices of hickory smoked bacon, fried & roughly chopped 
2 1/2 tablespoons of finely chopped green onions or chives
Directions: 
Arrange scallops on a long piece of paper towel on your counter or chopping board. Lightly press down on scallops to soak up excess water. Coat large cast iron pan with olive oil. Fry or microwave the bacon. Finely chop green onions or chives and set to the side. Arrange the scallops on the skillet. Sprinkle S & P and drizzle EVOO over the top of scallops. Then slow cook them in the oven at 350 degrees for 10 minutes. In a small bowl, mix Hot Pepper Bacon Jam and water. Set aside. Remove cast iron skillet from oven and carefully drain the majority of liquid. Place drained skillet with the scallops on the stove on a medium high heat. Add 1 tbsp. of butter to scallops and drizzle more EVOO. Allow scallops to brown and caramelize about 4 minutes without turning scallops over. Turn down to lowest heat and add Terrapin Ridge Farms Hot Pepper Bacon Jam and water mix over the scallops. Add half of the fried bacon to scallops, slow simmer for a few minutes. Turn off heat and immediately plate the scallops. Spoon extra Hot Pepper Bacon Jam sauce on top of scallops. Add remaining fried bacon for garnish and top with chopped green onion or chives. Serve immediately and enjoy!

Coconut Curry Kebabs
Ingredients: 
1 pound chicken, (or shrimp, lamb, tofu) cubed
Sliced Green Pepper Sliced
Zucchini Sliced
Yellow Squash Sliced
Onion Skewers
Terrapin Ridge Farms Coconut Curry Aioli
Directions: 
Stab the meat and veggies onto the skewer. Grill or bake until chicken reaches 165F and until there are grill marks on the vegetables and chicken. If you are unable to grill, broil the kebabs at the end of baking them to add a grilled texture and feel. Drizzle Terrapin Ridge Farms Coconut Curry Aioli on top of kebabs and serve over a bed of rice. Our Coconut Curry Aioli goes great with grilled vegetables and rice. Enjoy!

 

Apple Maple Bacon Nachos

Ingredients:
5 Apples honey crisp
1 jar Terrapin Ridge Farms Apple Maple Bacon Jam
4 oz blue cheese
1 cup walnut pieces
1/4 cup lemon juice
Directions:
In a sauté pan toast the walnut pieces until slightly brown. Use medium heat. This happens quickly and can burn easily so stay with it tossing the nuts in the pan. About one minute. Set nuts aside. Cut apples in half, remove core then slice into 1/8th inch slices. Place into a shallow bowl and add lemon juice to keep the apples from turning brown. Remove apples from lemon juice. Use a paper towel to remove excess moisture. Arrange on a plate in a spiral pattern. Drizzle Apple Maple Bacon Jam over apples. Top with blue cheese and walnuts. Enjoy.

 

One Pan Mango Habanero Shrimp Tacos
Ingredients:

1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt, divided
2 medium limes
1/4 cup unsalted butter, melted
1/2 pound fresh asparagus, trimmed
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro and fresh mango for garnish.
Directions:
Preheat oven to 400°. Place potatoes in a greased sheet pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, in a large ziplock, add mango habanero jam, melted butter and juice of 2 limes and remaining sea salt to the shrimp. Squish bag gently to cover all shrimps with jam. Remove sheet pan from oven; stir potatoes. Arrange asparagus and marinated shrimp on top of potatoes. Pour any extra marinade or liquid from the ziplock over vegetables and shrimp.Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro and fresh mango.