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If you enjoy a good flavorable spicy hot experience, then you know what we mean by 'Hot Stuff.'
If you were expecting something else you'll have to go elsewhere.

We don't necessarily like hot and spicy just for the sake of heat.
To be enjoyable, it must be flavorable, also.
Contained here in this page you will find recipes that we have tried and enjoy.
If you like it hot, we think you'll enjoy them also.

There are a wide variety of peppers available in today's market. I prefer to grow our own peppers from germinated seeds.
In this way we are able to maintain somewhat of a control over the plants and the nutrients provided to the plants,
as we tend to stay along the 'all natural' vein.
As to the types of plants, we prefer Scotch Bonnet, Caribbean Red, and Cayenne Chile peppers.
I am currently experimenting with some Datil plants and will advise here as to my success.

We are located in Pinellas County, Florida. When you look at a map of the state, Pinellas County is the peninsula of land to the West of Tampa Bay. Being surrounded by water, the temperatures remain somewhat higher than the inland temperatures in the winter months.
The flowering season is extended to nearly a year round status, which provides for an abundance of fruit.

Most of the fruit is dried and ground into a very fine powder which tends to keep longer and still retains the flavor of the fresh fruit. The ground peppers are placed into separate jars and stored until the desire arises for a pleasant, hot and spicy experience, which is pretty darned frequent. The jalopeno pepper is one of the most popular of the hot peppers but we choose to take other roads.
I have dried and ground jalopenos but prefer the taste, aroma and heat of the scotch bonnet and Caribbean red varieties.
They are both much less resistant to insects, as well and, therefore, much more of a pleasure to grow.

To grind the pepper pods, I used a small hand operated coffee mill and passed it through several times to get the desired grind,
which was VERY fine. After getting the idea from my daughter, Gina, I have since switched to using an unused electric coffee grinder.
The electric model has saved me hours and hours of grinding by hand.
I have seen the light and will not go back.

 

Here are some 'hot' ideas for you to try, if you live on the bolder side of life.

 

Grilling meats:

While preparing your favorite meats for the grill,
sprinkle a bit of ground hot peppers on the meat to
kick up the flavor a notch or two.
This is excellent on beef, pork and chicken.
I haven't tried it on fish yet , but it follows that it would be terrific.
Prepare your meats as you usually do,
for the last 5 or 10 minutes of the cooking process
baste the meat with some
Get Your Jolley's or HOG Sauce
the flavor enhancement, will blow you away.
You will never cook the old fashioned way again.

 

Veggies

Steamed Broccoli:
Sprinkle a little finely ground hot pepper on your broccoli
just before placing it in the steamer.
You'll enjoy it. Guaranteed.
Baked Potatoes:
Sprinkle a little ground hot peppers on your baked potato,
after you have prepared it just the way you like it.
A wonderful way to spice up an old standby.
You'll never be able to eat them plain again.

 

Dips and Sauces

Susie's Spicy Party Dip:

1 lb. (approx. 1 pint) of your favorite Salsa dip
8 oz. Philadelphia Cream Cheese
1 tsp. minced garlic
1 tsp. Tony Chachere's Cajun Seasoning
1 Tbs. Mayonnaise
1 tsp. finely ground hot pepper (more or less ground hot pepper to taste)
We usually double this and make a MILD and HOT dip.
We put the dip into the Salsa tubs and take that to the party.
Of course, the remainder stays home because
the tubs usually get emptied at the party.

Note: Use you may use 2 Tablespoons of HOG Sauce
instead of the finely ground hot pepper.

Jamaican Jump Sauce:

1 tsp. Sugar
1/2 cup Orange Juice, fresh squeezed
1/4 cup Balsamic Vinegar
4 Habanero peppers, thinly sliced
1 tsp. Garlic salt
1 tsp. Black pepper
2 tsp. Worcestershire Sauce

Combine all ingredients together and blend thoroughly.
Allow to stand at room temperature for 2-3 hours before using.
Apply to your grilled meats in the final stages of cooking.
Superb on chicken wings and breasts.
Fantastic on grilled fish and flank steak, too!
(From Lucinda's® specialty products see www.coosemans.com)
Spicy Barbecue Sauce:

Mix One part Get Your Jolley's hot sauce to
Three Parts of your favorite Barbecue Sauce
(I like to use KC Masterpiece® Spicey Original)
Mix well and enjoy the new flavor you have created.

 

Sweets

Cookies:

Here's a novel idea.
Use your favorite cookie recipe,
Add 1 or 2 Tsp. of dried, ground pepper per 2 dozen cookies,
and bake as called for.

Note: For 'mild heat' cookies use a mild heat ground pepper.
For 'hot heat' cookies use a hot heat ground pepper.

PLEASE, BE RESPONSIBLE:
Let your guests know that these are not normal cookies.
I usually make a warning sign and put it with the cookies.

Cheesecake:

Here's another novel idea.
Use your favorite plain cheesecake

Dribble some
Get Your Jolley's or HOG Sauce,
over the cheesecake for a mango flavor explosion,
the likes of which, you have only dreamed about.

It just doesn't get any better than this.

Seriously!

 

Rubs

 

The Jolley Mon is currently experimenting with some wonderful Caribbean lime meat
rubs and is expecting to have a recipe perfected and available for the fall season of 2004.

Please check back here for the latest updates.

 

Steve@TheJolleyMon.com

This page last updated on: Sunday, November 16, 2003 1:44 PM