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Ingredients
- 6 ounces cooked medium shrimp, tails removed and chopped (about 1 cup)
- 2 raw tomatillos, husks removed and finely chopped
- 2 garlic cloves, finely grated
- 1 Fresno or jalapeño pepper—stemmed, seeded, and finely chopped
- 1 cup finely chopped pineapple
- ½ cup finely chopped red onion
- ½ cup Terrapin Ridge Farms Sweet Lime & Cilantro Vinaigrette
- Kosher salt and pepper
- 1 ripe Hass avocado—halved, pitted, and finely chopped
- ¼ cup finely chopped fresh cilantro
- Corn tortilla chips or plantain chips, for serving
- Lime wedges, for serving
Directions
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In a large bowl, toss the shrimp with the tomatillos, garlic, Fresno pepper, pineapple, red onion, and the Sweet Lime & Cilantro Vinaigrette. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.
- Remove the salsa from the fridge and gently fold in the avocado and cilantro. Season with salt and pepper, if needed. Transfer to a serving bowl and serve with corn tortilla chips or plantain chips for dipping. Pass lime wedges on the side.
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Ingredients
- Canola oil, for frying
- 1 cup full-fat buttermilk
- 1 teaspoon black pepper
- 1 cup finely ground cornmeal
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon teaspoon cayenne pepper
- Kosher salt
- One 16-ounce jar dill pickle chips, preferably Grillo’s brand
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Terrapin Ridge Farms Dill Pickle Aioli, for serving
- Fresh dill sprigs and lemon wedges, for garnish
Directions
- Heat 1-inch of oil in a large cast iron skillet or Dutch oven over medium-high heat until it reaches 375°F.
- Meanwhile, in a shallow bowl, whisk the buttermilk with the black pepper. In a separate shallow bowl, whisk the cornmeal with the flour, garlic powder, onion powder, paprika, cayenne and 1 teaspoon of kosher salt.
- Drain the pickles and thoroughly dry with paper towels. Line a large rimmed baking sheet with parchment paper. Toss the pickles in the buttermilk mixture. Working in batches and using a slotted spoon, transfer the pickles to the cornmeal mixture, letting any excess liquid drip back into the buttermilk bowl. Dredge the pickles in the cornmeal mixture, pressing on the pickles to help the breading adhere. Transfer the breaded pickles to the prepared baking sheet.
- Working in batches, fry the pickles until golden brown and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Season with kosher salt.
- Transfer the pickle chips to a serving plate and drizzle with the Dill Pickle Aioli, if desired. Garnish with fresh dill and lemon wedges. Serve right away with more aioli for dipping.
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Directions
- Drain the beans, corn and hominy.
- Add ingredients to a large bowl, pour the bottle of Hatch Chile Ranch Dressing or Cilantro Lime Ranch Dressing on top and toss together.
- Serve as a salad or with tortilla chips as a delicious dip!
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Directions
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Combine the cream cheese, Hot Pepper Peach jam, onion, and 1 cup of shredded cheese.
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Shape into a ball with lightly greased hands and roll in the remaining cheese.
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Chill until ready for serving.
- Just before serving, top with Hot Pepper Peach Preserves.
- Serve with crackers or toasted bread, as desired.
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Directions
- Preheat your skillet while you evenly butter your bread on both sides.
- Add a light layer of mayo to one piece of bread and mustard to the other side.
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Next, slice your pickle spears longways. Place pickles, sliced turkey and cheese on the sandwich.
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Next, garnish with Dill Pickle Aioli to add that extra oomph!
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Heat up on the skillet until bread is slightly golden. Cut in half. Enjoy!
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Ingredients
- 1 cup Terrapin Ridge Farms Balsamic Onion Jam
- 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 (SEE NOTE), sliced ¼-inch thick and cut into 2- to 3-inch lengths
- 4 to 6 ounces thinly sliced prosciutto
- Fresh rosemary sprigs, for garnish
- Flaky sea salt, for sprinkling (optional)
Directions
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Position a rack 6-inches from the top of the oven and then preheat the oven to 400°F.
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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.
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Remove the crostini from the oven and turn the broiler on to HIGH.
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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.
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Top each crostini with a small ribbon of prosciutto and a dollop of the Balsamic Onion Jam. Transfer to large plates or a platter.
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Drizzle with olive oil and garnish with fresh rosemary leaves. Sprinkle with flaky sea salt, if desired, and serve right away.
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**NOTE: To get thin ¼-inch thick slices of brie, it helps to slice it cold when it’s right out of the fridge.**
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