1. Marinade flank steaks with a liberal amount of Wild Garlic Salsa in a sealed bag & refrigerate for 24 hours.
   
2. Mix sour cream & Wild Garlic Salsa to taste to create a dip & refrigerate overnight.
   
3. Barbeque on high for six minutes per side.
   
4. In a cast iron skillet, or deep fryer, heat oil to 350 degrees.
   
5. Slice steak thinly, wrap in fresh tortillas with cheese, add Wild Garlic Hot Sauce or Salsa, fold & seal with toothpicks.
   
6. Deep fry your flautas in heated oil for 4-5 minutes.
   
7. Serve with sour cream & Wild Garlic Salsa dip.
   
   Options ~ add tomatoes, peppers, or onions to your tortillas.
   
   This was a hit creation at our World's Longest BBQ party on August 2nd! See the Pepperheads At Play page to see what this event was about.

1. Slice pork tenderloin into ½ inch slices.
   
2. Brush each with Piri-Piri Sauce and place on a slice of fresh lemon or lime.
   
3. Secure with a skewer.
4. BBQ on the lemon side first, then the other side until cooked (approximately 4 minutes per side.)

BREW BURGER

These could also be known as ‘Drew Burgers’, as this came in from Drew at Alberta Beef. www.albertabeef.org. For those who ‘desire more fire’, add a number of drops of Dark Secrets Hot Sauce to desired heat and mix well, or mix separate batches. It’ll provide mare buzz to your burg.

BRUSCHETTA OR PAN BREAD DIP
6- Chopped Roma Tomatoes
2- Tablespoons Virgin Olive Oil
9-10 Small fresh Basil Leaves Chopped
9-10 Small fresh Oregeno Leaves Chopped
2-Tablespoons fresh Parsley Chopped
1-Tablespoon Coarse Salt
2-Large Cloves fresh Garlic Chopped
2-Tablespoons Wild Garlic Sauce

Combine all Ingredients in order listed, stir well & leave uncovered, at room temperature for approximately 1 hour. Mix again and serve on fresh or toasted Baguette sliced about 1/2 inch thick.
Enjoy!!! - Len

DARK SECRETS BBQ COOKING TIPS: ADDING FRUIT revised March 11, 04
The sweet and smoky flavours of Dark Secrets Gourmet BBQ Sauce blends very smoothly with a number of natural fruit flavours, making for great Vegetarian cooking options, creating Caribbean style dishes with tropical fruits, a Native American approach to wild meat (berries), or just fine options for marinating, slow-cooking, or adventures on the grill. Dark Secrets blends with the flavour of the fruit in very smooth fashion. Use a slow cooker or simmer on low for a couple of hours on the stove. Cover and stir occasionally. You can always squeeze in a fresh lime for accent. We used huckleberries recently at a legendary oyster party in Rossland & it was sensational with freshly delivered oysters.
Fruits we've played with: papaya, mango, star fruits (also known as carambola, these are mildly tangy like a grape), bananas, apples, peaches, blueberries, saskatoons, huckleberries, cut mandarin sections in half, or try your own experiment. When the fruit is allowed to slowly cook in the sauce, the flavours blend. Squeeze in a fresh lime to accent the flavours of your creation.
Increase the heat level of your sauce by adding Wild Garlic Original Hot Sauce (6.5 for heat). This provides the extra zing of wild garlic. We recommend 1 part to 4 parts Dark Secrets, or play with the 10-out-of-10 heat of Dark Secrets 'Simmering Heat' Hot Sauce, remembering that a little goes a long way.
Marinating: We suggest marinating in a sealed plastic bag, overnight at least, to ensure the best flavour and that your sauce will go further.
A sample suggestion: slow cook bison or elk with Dark Secrets BBQ Sauce, blueberries and fresh limejuice. A simple dish with a traditional approach. (The Native North Americans used natural berries to cure & preserve their meats.) Berries blend wonderfully. Try your first version without Wild Garlic to fully savour the rich, sweet tastes. Fresh limejuice (Key limes are a treat if available), accents the other flavours in your sauce. We could create each fruit combination as a separate recipe, or worse yet (in our minds), bring out a line of similar sauces, simply changing the feature fruit on each. The Chefs take the approach of offering you versatile sauces and plenty of options, allowing you to easily create unique recipes that will add enjoyment to your meals and a little fun in the creative process.

DARK SECRETS COWBOY CHILI

If you like beans, add 2 cans of baked beans.

1. Mix all ingredients except 4 tbsp. Of Dark Secrets BBQ Sauce and place mixture in a loaf pan.
   
2. Top with the remaining BBQ Sauce and bake at 375 degrees until the internal temperature is 165 degrees (approximately 45 minutes).
3. Let it rest for 10 minutes before cutting.

DARK SECRETS PLAYFUL PIZZA   December 14, 04

The beauty of a pizza is that anyone can become a chef! It’s one of the best ways to involve budding younger chefs to play in their kitchen. Throw away the measuring cups & build it to your desires. For an Asian twist…use a little cilantro, shredded carrots, snow peas & bean sprouts, which bring a nice crisp texture to the end result. Most kids will love the way Dark Secrets blends with pineapple, or see the Dark Secrets Cooking Tips/Playing With Fruit for some more fruit ideas. Spark it up with some Wild Garlic Hot Sauce, or Wild Garlic Salsa & Pizza Sauce, or fire it up with a little Dark Secrets Hot Sauce (but mix it with the Dark Secrets BBQ Sauce before adding it to the pizza). Encourage your kids to try their own creations once they know how our sauces taste. They will learn how combinations work & understand tastes. Encourage them to make a few casual notes about what they added, then, as they are tasting, update their notes with ideas on how to change toppings next time. Use smaller pizzas and have everyone make their own, then share the results/tastes around the table. It often fires up their imagination and has the family, or friends planning on the next cook-off. Casual play and quality time is so important. The best theme parties are centered around food…the possibilities are endless. You can always share your favorite combinations on our “Share Your Thoughts” page. Have fun!

DON'T CRY OVER SLICED ONIONS! April 14, 04

DOS SOMBREROS PIZZA

Two large fresh tortillas 1 tbsp. Olive oil
1 cup Monteray Jack cheese (shredded)
1 cup Mozzarella cheese (shredded)
1 cup Cheddar cheese (shredded) 1 small red onion (diced)
1 ripe tomato (sliced very thin) Parmesan cheese (freshly shredded)
3 tbsp. Wild Garlic Salsa & Pizza Sauce
2 tsp. Piri-Piri Wing & Seafood Sauce
Assorted meats, seafood or vegetables (your choice….be creative!)
OPTIONAL: Spinach (lightly blanched & shredded)

Serves 2 generously. You can also BBQ in lightly oiled skillet (medium heat / closed lid) while warming up with muchos cervezas or tame the heat with cool margaritas. For those who like it hot, add Wild Garlic Hot Sauce on top of the Parmesan layer. Wear a sombrero while cooking to get in the mood! Very little else is needed except maybe a chef's apron. ~ "Urban Vaquero"

FRESH MUSSELS With WILD GARLIC & GINGER

(Serves 2.)

Shredded cabbage
Finely sliced or shredded carrots and celery
Chopped green onion or chives
Finely sliced red and green bell peppers
Sliced mushrooms
Any other vegetables you wish

4 eggs

¼ cup sugar
¼ cup white wine vinegar
¼ cup fish sauce
¼ cup water
1 tbsp tomato paste or ketchup
2-3 tbsp Pepperheads Wild Garlic Hot Sauce
1 tbsp grated fresh ginger
1 cup or more small peeled shrimp

1 cup fresh bean sprouts
1 cup sliced cucumbers
The reserved sliced eggs
½ cup roasted unsalted peanuts

~ Our 3 rd place winner in the Great Wild Garlic Cocktail Contest.

PHIL JOY’S TRIPPLE GARLIC, GARLIC BUTTER August 31, 05

INGREDIENTS

METHOD
In a food processor fitted with a metal blade, add the garlic, parsley, basil, sage, rosemary, thyme, chives and half the butter. Place the top on the processor and process for 10 to 15 seconds. Add the remaining butter, Wild Garlic Hot Sauce, anchovy, Worcestershire sauce, lemon juice, salt and fresh-ground pepper to taste. Process again for 15 seconds or until the mixture is smooth and well combined. Place garlic butter into a sealable container and store refrigerated for up to 10 days.

Roasted Garlic
Preheat oven to 350 F (175 C). Place garlic in a small piece of foil. Add 1 tsp. (5 ml) olive oil and crimp foil to seal. Place in oven and bake for 15 minutes or until garlic is tender. Remove from oven and cool. Drain garlic on a paper towel then, holding each garlic clove between your fingers, squeeze out the flesh of the garlic.

       ~ Compliments of Phil Joy (www.enjoycooking.com)

PIRI-PIRI BURGERS: July 8 , 05

Very easy, mix ingredients together add breadcrumbs to bind the burgers nicely. Barbeque and serve….

~ Compliments of Urban.

PIRI-PIRI STRAWBERRY SHOOTERS: July 8 , 05

Simply slice the top off a strawberry, using a small knife or tomato cor(er) scoop out a bowl in the top of the strawberry and spoon in Piri-Piri Wing & Seafood (and strawberry) Sauce, then top with whipped cream. The idea is that you have to ‘shoot’ it (pop the whole thing in your mouth at once…you want all those flavours exploding in your mouth. This idea may seem weird, but it really isn’t. Chefs may turn this into a flambéed crepe, but the odds of you building a crepe and lighting it on fire (on purpose) are relatively slim.

 Easy, quick and an inspiration to your tastebuds. We each have about 240 tastebuds in our mouths. Now a party favorite…you can serve them before a meal to wake your understanding of how we taste things. Truly an inspiration.

Pour the V-8 juice, vodka, lemon juice, Piri-Piri Wing & Seafood Sauce, Worcestershire sauce, salt, and celery seed in a tall glass over ice. Garnish with celery stalk and black pepper. Piri-Piri blends wonderfully with V-8 juice if you want a refreshing virgin cocktail as well.
~ This was the second place winner in our 2003 Cocktail contest

PIRI-PIRI BEEF SATAY  April 6, 04

Place steak in freezer for 30 minutes to firm up.

1. Slice into ¼” thick strips.
2. In a shallow dish, combine soy sauce, sherry, sesame oil, onion, garlic, brown sugar, ginger and Piri-Piri Sauce. Mix together.
3. Add beef strips and turn to coat with marinade. Cover and refrigerate for 2 to 4 hours.
4. Soak the bamboo skewers in water for 20 minutes.
5. Drain beef and set aside 2 tbsp (30 ml) of the marinade.
6. Thread the beef strips, accordion-style on the skewers.
7. Meanwhile, in a small saucepan, combine the rest of the marinade, peanut butter and water (add more Piri-Piri Sauce at this point if you want to crank up the heat level) and heat on low for 8 to 10 minutes, or until the sauce is thick and warm (add more water if necessary).
8. Grill skewers on an uncovered grill, over medium-hot briquettes for 2 minutes, then turn over and cook two minutes longer.
9. Serve the skewers with the sauce hot from the pan. (The skewers may be refrigerated, covered for 1 to 2 hours before grilling.)

PIRI-PIRI MARLIN BROCHETTES on LIME GINGER SALAD

1. Mix together lime juice, olive oil, Wild Garlic Original Hot Sauce, black pepper, cilantro, and marlin cubes in a bowl until the marlin is fully covered. Allow marinating in the fridge for 1-2 hours.
2. Soak the wooden skewers in water for half an hour and place the marlin and the water chestnuts in an alternating pattern on the skewers.
3. Cook the brochettes on a hot barbeque until the fish is well done. Brush with Piri-Piri Wing & Seafood Sauce and serve atop each salad.

1. In a large bowl, mix together bean sprouts, Glass Noodles, Thai basil, and pea shoots. In a separate bowl, whip together the remaining ingredients until fully incorporated.
2. Mix the contents of both bowls together and allow the mixture to sit for 10 minutes, then serve.

1. Cut vegetables into medium to large dice, about ¾” to 1”.
2. Preheat pan with ½ of olive oil until it smokes. (Turn your fan on high. This process caramelizes the vegetables, which allows the veggies to release their natural sugars.)
3. Sauté vegetables & garlic (except the tomatoes) for 5-7 minutes.
4. Add herbs, tomatoes, Piri-Piri Sauce and remaining oil and cook for 2 minutes.
5. Serve hot or at room temperature.

PIRI-PIRI PRAWNS & PINEAPPLE

Beef or pork may be substituted (cook 30 minutes if so). Serve over noodles or rice & garnish with fresh Italian parsley or cilantro.

PIRI-PIRI & WILD GARLIC CREAM SAUCE

The inspiration came when we were cooking at Lina's Italian Market. Not only does the sauce work well with shrimp or poultry, but blended beautifully with fresh pasta. Easy to do & wonderful results!

Sprinkle some fresh Italian parsley over the top (and/or your favorite cheese). Keep plenty of fresh bread on hand.

PIRI-PIRI CHICKEN (from Portugal)

2 ½ lbs. of skinned chicken pieces
½ cup Pepperheads Canada Piri-Piri Wing & Seafood Sauce for marinating
2 tsp. of same for basting
2 medium onions thinly sliced
3 lemons or limes - sliced into wedges

'PIRI-PIRI' RICE(South Africa, Angola, Mozambique)

Basamati long grain rice
Sea salt
¼ cup Olive oil or butter
¾ cup Pepperheads Canada Piri-Piri Sauce

This can be served with your choice of vegetables mixed in or on the side. Our chefs are partial to browning onions during the process, until they reach that caramel sweetness stage, then mix them in with the Piri-Piri rice before serving.

PORTUGESE SHRIMP December 12, 05

This recipe is somewhat inexact as we sort of finagled it from 2 very hospitable young guys at a little restaurant down at the dock area, in a warehouse sort of setting in Lagos, Portugal. They cooked everything on a 2 burner propane stove, much like a Coleman stove. They couldn’t speak any English, and we didn’t speak Portuguese, but after much merriment and wine, we were sort of able to figure out this delicious shrimp recipe from them.

PRAIRIE CHIC BEEF BAGUETTE December 12, 05

3 cups (750 mL) crushed tomatoes, with juice (fresh or canned)
1 cup (250 mL) packed dark brown sugar
¾ cup (175 mL) Worcestershire sauce
¼ cup (50 mL) strong coffee          
¼ cup ((50 mL) orange juice or frozen concentrate
2 Tbsp. (25 mL) minced garlic and/or ginger
juice of 2 lemons
1 tsp. (5 mL) each – dry mustard, pepper and/or pepper flakes (season to taste)
1 tsp. (5 mL) Wild Garlic Original Hot Sauce
5-7 lb. (2-3.5kg) Blade or rump roast, cooked and sliced

In a saucepan combine tomatoes, brown sugar, Worcestershire sauce, coffee, orange juice, garlic/ginger, lemon juice, Wild Garlic Hot Sauce, dry mustard and pepper. Simmer on low heat to reduce sauce by 1/3 (so 2/3 is left). Place roast on rack in pan and pour sauce over it. Roast uncovered, in 325 degrees F (160 C) oven for 20 minutes per pound (500g) for rare, or until internal temperature is 140 degrees F (60 C); 25 minutes per pound (500g) for medium or 160 degrees F (60 C); or 30 minutes per pound (500g) for well done or 170 degrees F (75 C).
  ~ Compliments of Growing Saskatchewan www.growingsaskatchewan.ca

'ROADSHOW' PIRI-PIRI & WILD GARLIC SHRIMP SAUCE

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Wonderfully easy and excellent taste! Simmer enough butter for the number of shrimp you are cooking. (Remember that you'll want extra to mop up from the plate with fresh bread.) Melt the butter in a skillet or wok and allow it to simmer. Add four parts Piri-Piri Wing & Seafood Sauce and one part Wild Garlic Hot Sauce to your taste (again, bread is handy here & you'll have lots of volunteers). If you are not in a hurry, or are enjoying conversation and wine, allowing the sauce to simmer for a while only strengthens the flavour. (The slick term for this is 'reduction sauce'.) If you want to build the volume of sauce up or cook more shrimp, simply repeat the process & add more of each ingredient to the flavourful 'reduction' base that you have already created. If you want to try an interesting variation, add some heavy (or whipping) cream to your sauce for a different accent on the flavours you have created. A little fresh cilantro can be sprinkled on top when serving. Enjoying good company, peeling shrimp & ripping fresh bread to dip adds to the sensual pleasure this creation provides. This simple sauce works well with any seafood or poultry can be mixed in with fresh pasta and has quickly become a favorite at the Pepperheads Canada 'Tasting Is Believing' Roadshow visits. If you are out on a fishing trip, be sure to take these simple ingredients along with your favorite camping skillet. Your 'fresh caught into the pan' catch & that unique hunger and appreciation that only a true outdoor appetite can bring will create fresh-air, gourmet memories that last a lifetime. Trust your tastebuds and enjoy!
Serve with your favorite wine & get tastes warmed up with fresh fruit and flavourful cheeses while you play and visit, or offer a salad. The fresh, hot shrimp will take the excitement up a notch when you serve it. Bon appetite!

ROCKY MOUNTAIN POTATO SALAD

SALSA WITH PASTA

A number of you have sent this one in. Simply spoon some Wild Garlic Pasta & Pizza Sauce over your freshly cooked pasta. It warms it up, a little provides loads of flavour. Serve with sausages, or freshly cooked vegetables. A great suggestion that lends itself to veggie delights, wide open sauce additions and complimented by fresh or baked bread.

SANDY’S PIRI-PIRI SHRIMP RECIPE December 7, 04

~ Compliments of Sandy Stoutenburg (who describes herself as “a loyal Pepperhead”) and she is working on a cookbook. Of course, when her book is ready, we’ll add one of Sandy’s recipes to our feature box on the home page & let you know it’s out.
NOTE: This is a fine example of how you can take one of our ‘basic combos’ (Piri-Piri & Wild Garlic Cream Sauce) and take it up to the next level. Don’t be afraid…be creative.

SLOW COOKED CHICKEN BREASTS

SPICY ELK WRAPS

Serves: 2
INGREDIENTS:

Optional for serving: sour cream, salsa, and salad

METHOD:

Coat turkey cutlets on both sides with chili powder, garlic salt and Italian herb mix. In a large, non-stick skillet, heat oil. Cook cutlets over medium-high heat 3 to 4 minutes on each side or until lightly browned and no longer pink inside. Reduce heat; spoon 2 Tbsp. (30 mL) salsa onto centre of each cutlet. Sprinkle evenly with cheese. Cover and cook 5 minutes longer or until cheese melts. Serve with additional Wild Garlic Salsa if desired.

SWEATY ONIONS

Add to your Pepperheads Pizza, on your steak (beef, elk, buffalo), enjoy as a side dish, add them to your stir fry, use them as a topping on your baked potatoes, 'wrap' them up, or enjoy as a meal all by themselves!

"Life itself is like an onion; it has a bewildering number of layers; you peel them off, one by one, and sometimes you cry." ~ Carl Sandburg

The Chefs at Pepperheads agree with Carl, but prefer the subtle heat on the brow that follows the enjoyment of this delight. Tears may be prevented by placing two or three toothpicks between your lips while cutting the onions. The wood soaks up the effect of the onions before reaching your eyes. We wish that the solutions to life were that simple.

2004 Golden Chile Award winning recipe at the Cook-Off Challenge in Fort Worth, Texas

These are a solid hit! For FLAMING HOT WINGS, add ½ to 1 tsp. of Pepperheads Dark Secrets Hot Sauce, depending on your ‘desire for fire'. We tested these while watching Game One against the Wings ~ prepped watching the first period, deep-fried during the second & barbequed a round between periods. Grilled the rest before overtime. The third period was the best and overtime was SWEET (2-1 Flames). Our culinary voodoo for Round One was sharing a jar of Wild Garlic Salsa during the third period with Flames fans…we only did this for games 4, 5 & 7, to add some ‘spark' to the Flames.

THE STEWED JAMAICAN

Chop onions & mango into large pieces.
Cut beef into bite sized pieces or strips if you are pouring it over rice or pasta.
Add the three sauces & slow cook for 2 to 3 hours, stirring occasionally.

Serve as a stew with fresh bread or pour over fresh pasta or rice.'Brother' Elliott whipped this up at the Eat! Vancouver show.

~ This recipe also works with Piri-Piri Wing & Seafood Sauce.

WILD GARLIC POPCORN
Simply mix in Wild Garlic Original Hot Sauce to taste with your melted butter. Pour over your popcorn and enjoy. Finger licking good!
                         ~ This great idea came in from Lori at Bragg Creek Food Town

WILD GARLIC ‘HOT’ ROASTED CHICKEN
1st Prize Winner of our 2002 Recipe Submissions.
6 heads of garlic
¾ bottle of Wild Garlic Original Hot Sauce
5-6 pound roasting chicken
½ cup dry white wine

Preheat oven to 450 degrees.
Add the garlic & ¼ bottle of Wild Garlic Original Hot Sauce inside the cavity of the chicken.
Crisp the chicken for 15-20 minutes in the oven.
Drop the oven temperature to 300 degrees.
Mix ½ bottle of Wild Garlic Original Hot Sauce and ½ cup of dry white wine together & pour over the chicken.
Cook for 3 hours, basting as needed.
Results ~ “To die for!”

Compliments of Amy (who keeps the "Terra Cotta family kitchen" going in Black Diamond, Alberta).

WILD GARLIC SALSA PORK CUTLETS

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SERVES: 4

WILD GARLIC SOUR CREAM SALSA

Dice green onions, chop part of the green pepper into small pieces.
Mix with sour cream & Wild Garlic Salsa (to taste).
Sprinkle fresh chives on top for garnish.

WILD GARLIC & TERIYAKI WATER CHESTNUTS

Marinate water chestnuts overnight in Wild Garlic, teriyaki, Chinese 5-spice & ginger. Wrap each piece in ½ piece of bacon. Bake at 375 degrees for 15 minutes. Pat dry with paper towels and serve.

WHIPPED SWEET POTATOES WITH CHIPOLTES
(Also fondly known as "Change Of Life Sweet Potatoes")
2nd Prize Winner from our 2002 submitted recipes.

Equipment: