Buy One Get One Half Off with code: grillbogo. Ends 5/31/24.


    Our Latest Recipe Obsessions!

    Our Latest Recipe Obsessions!

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

     

    Cheesy Onion Blossom Roast Beef Sliders

    Ingredients:

    • 1 package (12 rolls) Hawaiian sweet rolls
    • 8 ounces sliced sharp provolone
    • 3/4 pounds roast beef as rare as possible
    • 1 cup jarred deli-sliced pepperoncini 
    • 6 tablespoons unsalted butter, melted
    • 3 Tbs Terrapin Ridge Farms Onion Blossom Horseradish
    • 1 and 1/2 teaspoons poppy seeds
    • 1/2 teaspoon minced garlic
    Directions:

    Preheat the oven to 350 °F. Butter or lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread off the bottom. Spread 1-2 Tbs Terrapin Ridge Farms Onion Blossom Horseradish Dip on open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top. Add the pepperocini on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything. In a small bowl, combine the completely melted and slightly cooled butter, poppy seeds, minced garlic. Season to taste if desired. Whisk to combine. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated.Some of the butter mixture will pool at the bottom of the pan which is fine -- this will help season the bottom section of rolls! Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!

     

    Blueberry Bourbon Pecan Goat Cheese Log

     

    Ingredients: 

    • Goat Cheese Blueberry Bourbon Pecan Jam
    • Crushed Pecans
    Directions:

    Remove goat cheese from the packaging. Carefully spread the Blueberry Bourbon Pecan Jam around the goat cheese and pack on the crushed pecans on top of the jam. Gently press the jam and pecans into the goat cheese, created a coating. Place in refrigerator for at least 2 hours. Serve with crackers, enjoy!

     

    Blackberry Chipotle Meatball Bites

     

    Ingredients:

    • Approx. 1 jar Terrapin Ridge Farms Blackberry Chipotle Sauce

    • 1 (28oz) bag fully cooked, frozen meatballs

    Directions:

    Place frozen meatballs in a 3-4 quart crockpot and pour our Raspberry Chipotle Sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally. Serve in crockpot with toothpicks handy or on a dish with toothpicks placed in each meatball.

     

     

    Bacon Wrapped Scallops w Hot Pepper Bacon Jam

    Ingredients: 

    • 8 lg sea scallops
    • 4 slices maple bacon (cut in half)
    • 8 toothpicks
    • 8 tsp Terrapin Ridge Farms Hot Pepper Bacon Jam
    • 4 diagonally sliced crostinis
    • Garlic butter Parmesan Cheese
    Directions:

    Wrap the scallops tightly in a piece of bacon and use toothpick to stabilize. Spread garlic butter on crostinis. Bake scallops and garlic crostinis in separate baking dishes (crostinis can go straight on oven racks or grill grates) at 400 deg until desired crispness of bacon and until the bread is golden brown then top with parmesan cheese until melted. Place 1 tsp Hot Pepper Bacon Jam under each scallop parcel. Green onions for garnish, eat and enjoy! ***this recipe works amazing in the air fryer***

     

    Bacon Aioli Cauliflower Fritters

     

    Ingredients:

    • 1 large head cauliflower, cut into florets or four cups frozen cauliflower
    • 1/2 cup whole wheat or all-purpose flour (almond flour works as well)
    • 2 large eggs, lightly beaten
    • 1/4 cup milk
    • 3 cloves garlic, minced
    • 3 Tablespoons minced scallions, plus more for garnishing
    • Olive oil or Vegetable oil to fry
    • Terrapin Ridge Farms Bacon Aioli Squeeze, for serving
    Directions:

    Bring a large pot of salted water to a boil; add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces (the cauliflower pieces should be the size of peas or smaller) Frozen chopped cauliflower will also work, simply microwave until warm 4-6 minutes. Measure out 4 cups of the chopped cauliflower. Combine the cauliflower, bacon aioli, flour, eggs, milk, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart. The fritters can also be fried in 1 Inch on vegetable oil, follow the same time instructions. Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with Terrapin Ridge Farms Bacon Aioli and a sprinkle of chive. Enjoy!

     

    Cracker Crusted Chicken with Champagne Honey Mustard Dipping Sauce

    Ingredients:

    • 1 lb Chicken Tenders

    • 2 C Buttermilk

    • 1/4 C Franks Hot Sauce

    • 1/2 C Panko Bread Crumbs

    • 1/2 C Wellington Croissant Crackers, crushed
    • 1 tsp Poultry Seasoning

    • 1/2 tsp Paprika

    • Salt and Pepper to taste

    • Terrapin Ridge Farms Champagne Garlic Honey Mustard for dipping

    Directions:

    In a large bowl, stir together the buttermilk and hot sauce. Add the chicken tenders and let soak in the buttermilk mixture for 30 min to 1 hour at room temperature. In another bowl, stir together the panko, cracker crumbs, poultry seasoning, paprika, and salt and pepper. Preheat the oven to 425 and line a sheet pan with foil. Put a cooling rack on top of the foil and spray with nonstick spray. This will allow heat to get under the chicken and they won't get soggy on the bottom. Take the chicken from the buttermilk mixture and shake off any excess. Dip in the breading, pat the breading onto the chicken so it sticks, then place on the prepared pan. Continue with remaining chicken. Bake at 425 for 25-30 minutes, or until chicken is golden brown and cooked through. Serve with Terrapin Ridge Farms Champagne Garlic Honey Mustard. Recipe developed by Buucks Farms.

     

    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 Farms smoky and creamy Bacon Aioli. Serve hot!

     

    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 Veggie Kebabs

    Ingredients:

    Directions:

    Stab the chicken 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:

    Directions:

    In a sauce 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 jar Terrapin Ridge Farms Mango Habanero Jam
    • 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.

     

    Blueberry Bourbon Pecan Jam Stuffed French Toast with Ricotta

    Ingredients:

    • Twelve 1-inch-thick slices brioche bread
    • ⅔ cup Terrapin Ridge Farms Blueberry Bourbon Pecan Jam, plus more for serving
    • 6 large eggs
    • ½ cup heavy cream
    • 1 Tablespoon granulated sugar
    • Zest from 1 small lemon (about 2 teaspoons), plus more for serving (optional)
    • ½ teaspoon kosher salt
    • Unsalted butter, for frying
    • Confectioners’ sugar, for dusting (optional)
    • Fresh ricotta, fresh blueberries, and toasted chopped pecans, for serving
    • Flaky sea salt, for sprinkling

    Directions:

    Preheat the oven to 400°F. Generously smear one side on six slices of the brioche bread with the blueberry jam (about 1½ tablespoons each). Sandwich with another piece of bread. In a large bowl, whisk the eggs with the heavy cream, sugar, lemon zest, and salt. In a large nonstick skillet, melt 1 tablespoon of butter. Working in batches, dunk the brioche sandwiches in the custard until saturated on both sides, and then fry the French toast over moderately-high heat, flipping once, until golden brown, about 2 minutes per side. Transfer to a large rimmed baking sheet. Repeat with the remaining brioche sandwiches and custard, adding more butter to the pan as needed. Transfer the rimmed baking sheet with the French toast to the oven and bake for about 5 minutes, or until the French toast is cooked through. Transfer to plates. In a microwave-safe bowl, heat your desired amount of blueberry jam until smooth and runny, about 1 minute. Dust your French toast with confectioners’ sugar, if desired, then drizzle with jam. Top each slice with a crowning dollop of fresh ricotta and garnish with fresh blueberries, toasted chopped pecans, and more fresh lemon zest, if desired. Sprinkle with a little flaky sea salt and serve right away with more jam on the side.

     

    duck breast with cherry sauce

    Seared Duck Breast with Smoky Dark Cherry Sauce

    Ingredients:

    Directions:

    Sear the duck breast skin side down. Remove and finish in a hot oven. Wipe out the pan and add the cherry juice and jam. Melt together. Cut the cherries in half and add to the sauce. Rest the finished duck then slice. Place on a bed of grits and pour the sauce over top.

     

    pork tenderloin with raspberry honey mustard

    Pork Tenderloin with Raspberry Honey Mustard Dip

    Ingredients:

    Directions:

    First trim and season your pork tenderloin with an all purpose BBQ rub and place into your smoker or oven at 300 degrees until the internal temp reaches 150 degrees. Remove, rest and slice tenderloin into medallions after 10 minutes. Then serve with Terrapin Ridge Farms Raspberry Honey Mustard and a side of roasted asparagus.

     

    creamy enchilada dip

    Creamy Chicken Enchilada Dip

    Ingredients:

     

    Directions:

    Season your chicken thighs with salt and pepper and grill them until they reach 165 degrees internal . You can also use rotisserie chicken. Into a bowl mix together: all the ingredients listed above. Pour it into a cast iron pan, cover with more pepper jack and some cheddar cheese and bake at 350 degrees for 20 minutes, then top with green onions.

     

    air fried bloomin onion

    Air Fried Bloomin' Onion

    Ingredients:

    • Medium Yellow Onion
    • Egg Wash and Seasoned Flour
    • 1 cup of flour
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried Italian seasoning
    • 1 teaspoon salt
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon black pepper
    • Terrapin Ridge Farms Onion  Blossom Horseradish Dip

    Directions:

    Peel a medium yellow onion, cut the top off the side without the root and then begin to slice down and around the onion every half inch or so. Once you flip it over you may need to separate a few of the onion slices but it should look like a flower. Coat the onion in an egg wash and then with seasoned flour and repeat the process. Seasoned flour: 1 cup of flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried Italian seasoning, 1 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper. Place the onion into your air fryer at 350 degrees for about 20 minutes stopping every 5-6 minutes to spray with cooking oil. Remove when golden brown and cooked through and serve with Terrapin Ridge Farms Onion Blossom and horseradish dip.

     

    double smash burger with balsamic onion jam

    Double Smash Burger with Balsamic Onion Jam

    Ingredients:

    • ½ cup Terrapin Ridge Farms’ Balsamic Onion Jam
    • 4 squishy buns (preferably potato or brioche)—split, buttered, and toasted
    • Iceberg lettuce and dill pickle chips, for topping
    • 1½ pounds ground beef (preferably 75/25), divided into eight 3-ounce balls
    • Kosher salt and pepper
    • 8 slices American cheese, or choice of cheese
    • ½ cup Mayo

    Directions:

    These burgers cook quickly, so make sure your buns are toasted and ready to go. Smear some mayo on each toasted bottom bun and top with iceberg lettuce and a few pickle chips. Set aside. Preheat a large dry stainless steel skillet or flat top over high heat for 2 minutes. Alternatively, you can use a cast iron skillet. Working in batches, place two balls of ground beef in the skillet and press firmly with the bottom of a saucepan or a large heavy spatula until they are very thin and slightly wider than your bun. Season generously with salt and pepper. Be careful not to crowd the pan. Cook the patties until they are well browned and the tops are beginning to turn pale pink/gray in spots, about 1 minute. Using a bench scraper or a heavy metal spatula, carefully scrape the patties from the pan, making sure to get all of the browned bits. Flip and immediately top each patty with a slice of cheese and stack one patty on top of the other. Transfer to a large plate and cover loosely with foil. Keep warm while you prepare the other burgers. Arrange the smashed burgers on top of the prepared buns. Top each burger with a hefty spoonful of Balsamic Onion Jam and close your burgers. Serve right away with French fries and ketchup on the side, if desired.

     

    hot pepper bacon jam checkerboard

    Pecan Honey Mustard Feta Board

    Ingredients:

    Directions:

    Whip together the feta and cream cheese until smooth. Spread on a serving board. Sprinkle crushed pistachios on top and then drizzle with Terrapin Ridge Farms Pecan Honey Mustard.

     

    pecan honey mustard feta board

    Hot Pepper Bacon Jam Checkerboard

    Ingredients:

    Directions:

    Whip together the cream cheese until smooth. Spread on a serving board before the bacon jam. For the checkerboard look spread cream cheese in one inch squares, spaced one inch square away from each other. The fill the spaces with Hot Pepper Bacon Jam. Sprinkle crushed peanuts on top and then drizzle with Hot Pepper Bacon Jam! Enjoy!

     

    apple, bacon, and fontina grilled cheese

    Apple, Bacon & Fontina Grilled Cheese

    Ingredients:

    • 4 to 6 slices thick-cut bacon
    • ¼ cup Terrapin Ridge Farms Apple Maple Bacon Jam
    • Four ¾-inch slices rustic bread, preferably sourdough
    • 6 ounces shredded fontal cheese (young fontina)
    • 2 Tablespoons unsalted butter, plus more as needed
    • Flaky sea salt, for sprinkling

     

    hot pepper bacon short ribs

    Hot Pepper Bacon Glazed Short Ribs

    Ingredients:

    Directions:

    In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour. Preheat the oven to 300°F. Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly. Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour. At this point, the ribs can be refrigerated if you’re making them in advance. See the make ahead note below. Heat a grill to HIGH (450°F) and oil the grate. Unwrap the ribs and pour ½ cup of the accumulated juices into a 2-cup measuring cup. Alternatively, you can use store-bought beef or chicken stock. Whisk the Hot Pepper Bacon sauce into the juices. Grill the short ribs, basting with the sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes. Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.

     

    mini chicken and waffles sandwiches

    Mini Fried Chicken and Waffle Sandwiches with Apple Maple Bacon Jam

    Ingredients:

    • 1 cup Terrapin Ridge Farms Apple Maple Bacon Jam
    • 1½ pounds boneless skinless chicken thighs (about 5 thighs)
    • 1½ cups buttermilk
    • 2 Tablespoons hot sauce, plus more for serving
    • Kosher salt and pepper
    • 2 cups all-purpose flour
    • Canola or vegetable oil for frying
    • 50 mini waffles, toasted
    • 9 slices thick-cut cooked bacon (about ¾ pound), cut into thirds

    Directions:

    Using a sharp knife, cut the chicken into 1½-inch pieces (a little larger than your mini waffle). You should have about 25 pieces of chicken. In a medium bowl, whisk the buttermilk with the hot sauce, 1 teaspoon of salt, and ½ teaspoon of pepper. Add the chicken, cover, and refrigerate for at least 1 hour and up to overnight. Set a cooling rack inside a rimmed baking sheet. In a large bowl, season the flour with salt and pepper. Working with a few pieces of chicken at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the prepared rack and let stand for 30 minutes (this will help the breading stick). In a large Dutch oven, heat 3 inches of oil to 350°F and set a cooling rack inside a separate rimmed baking sheet (or line with paper towels). Fry the chicken in batches, taking care not to overcrowd the pot, and allowing the oil to return to temperature before adding the next batch. Fry for 3 to 5 minutes, or until the chicken is cooked through and the crust is crispy and golden brown. Transfer to the prepared baking sheet to drain. In a large heatproof bowl, microwave the jam plus 2 tablespoons of water for 1 to 2 minutes, or until it is smooth and pourable. Add the fried chicken and toss to coat. Assemble your fried chicken and waffles by layering a mini waffle, a small piece of the bacon, a piece of fried chicken and finishing with a mini waffle. Secure with a toothpick and transfer to a plate. Serve right away with hot sauce on the side.

     

    Brie & Prosciutto Crostini with Balsamic Onion Jam

    Brie & Prosciutto Crostini with Balsamic Onion Jam

    Ingredients:

    • One large baguette, sliced
    • ½ inch thick on the bias
    • ¼ cup extra-virgin olive oil, plus more for drizzling
    • One 16-ounce wheel brie cheese, sliced (to get thin ¼-inch thick slices of brie, it helps to slice it cold when it’s right out of the fridge)
    • ¼-inch thick and cut into 2-to 3-inch lengths
    • 4 to 6 ounces thinly sliced prosciutto
    • 1 cup Terrapin Ridge Farms Balsamic Onion Jam
    • Fresh rosemary sprigs, for garnish
    • Flaky sea salt, for sprinkling (optional)

    Directions:

    Position a rack 6-inches from the top of the oven and then preheat the oven to 400°F.Arrange the baguette slices on two large rimmed baking sheets. Brush all over with the olive oil. Bake, flipping once, until crisp, about 10 minutes. Remove the crostini from the oven and turn the broiler on to HIGH. Top each crostini with a slice of brie. One baking sheet at a time, place the crostini under the broiler and broil until the cheese is melty and the crostini is beginning to brown around the edges, about 1 minute. (Do not step away from your oven—this process will happen quickly!) Remove from the oven and repeat with the second baking sheet of crostini. Top each crostini with a small ribbon of prosciutto and a dollop of the Balsamic Onion Jam. Transfer to large plates or a platter. Drizzle with olive oil and garnish with fresh rosemary leaves. Sprinkle with flaky sea salt, if desired, and serve right away.

     

     

    Smoked Salmon Tartine with Dill Pickle Mustard

    Ingredients:

    • 2 Tablespoons salted butter
    • One ½-inch thick slice rustic bread 
    • Thinly sliced English cucumber
    • Kosher salt and pepper
    • 2 to 4 ounces smoked salmon
    • Thinly sliced red onion and fresh dill, for garnish
    • Flaky sea salt, for sprinkling
    • Lemon wedges, for serving
    • Terrapin Ridge Farms’ Dill Pickle Mustard

    Directions:

    Smear the softened butter on the bread. Dollop the mustard on top of the butter and smear in an even layer. Top with the thinly sliced cucumber, overlapping slightly. Season with salt and pepper. Arrange the smoked salmon on top in folded ribbons. Garnish with red onion and fresh dill and sprinkle with flaky sea salt and more black pepper. Serve with a lemon wedge on the side. Enjoy!


    Hot Truffle Garlic Wings

    Ingredients:

    Directions:

    Season wings and smoke or grill them until they reach an internal temp of 165 degrees. On medium low heat, add the following to a pan to make your sauce: 3/4 stick of unsalted butter, 1 tablespoon of minced garlic, 1 tablespoon of Italian season, 1/4 cup of parmesan cheese and 2 tablespoons of truffle hot sauce. Toss wings with the sauce and garnish with fresh parsley and more parmesan cheese.

     

    Gameday "pigshots" with Spicy Chipotle

    Ingredients:

    Directions:

    Wrap thick cut bacon around sliced kielbasa to create your base “shot glasses” and place in air fryer at 400°F for 10 minutes. Next mix 2 eggs, 1/4 cup of shredded cheese and salt and pepper to taste. Fill each “shot glass” with the egg and cheese mixture and place back into the air fryer at 400°F for another 5 minutes. Top each pig shot with spicy chipotle sauce. This adds delicious flavor and also gives the appearance of a mini fried egg. Cute! Enjoy!

     

    Sweet Heat Sliders with Hot Habanero Bacon Jam

    Ingredients:

    Directions:

    All you need to do is place the rolls in a buttered cast iron skillet. Then layer cheese,  Terrapin Ridge Farm's Hot Habanero Bacon Jam and ham. Sprinkle with Everything Seasoning and Sugar. Smoke on your @traegergrills at 325F for 15 minutes and enjoy!

    Chile Lime Aioli Tuna Tartare Tostadas

    Ingredients:

    • Terrapin Ridge Farms’ Chili Lime Aioli
    • Diced sushi grade Tuna
    • Diced Mango
    • Salt
    • Grated ginger
    • Crushed garlic
    • Soy sauce
    • Diced green onions
    • Chili lime seasoning
    • Lime juice
    • Avocado
    • Crunchy Corn Tostadas

    Directions:

    Mix all ingredients together, except avocado. Mash avocado. Top the crunchy corn tostada with mashed avocado, Tuna Tartare mixture and generously drizzle with Terrapin Ridge Farm’s Chili Lime Aioli! Ready to eat!