Switched Deviled Eggs


7 large eggs, hard boiled and peeled

1/4 cup mayonnaise

1 1/2 tablespoons Get Me A Switch (or more depending on your taste buds)

1 teaspoon your favorite mustard

Salt and pepper to taste

Smoked Paprika, Crumbled Bacon and/or chives for garnishing


Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks and stir in mayonnaise, Switch, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. You could place the yolk mixture into a piping bag (or a food storage bag with the tip of the corner cut off) to fill the hollowed egg white for special occasions.

Garnish with one, two or all of the following:

smoked paprika, chives, crumbled bacon.

Eat immediately!  Store leftovers (if there are any) covered in refrigerator.

TIP:
Use hummus in place of mayonnaise as an alternative.

Recipes:

A Thousand Switches Sauce


1 cup of mayonnaise

1/2 cup ketchup

1/2 - 1 cup of Get Me A Switch (depending on the level of spice you are looking for)

Optional:

1 pinch of salt


Stir together the ingredients.  Store in refrigerator up to 1 week. 


USES: Put it on sandwiches, eat with chilled shrimp, on burgers, a dip for crudites, or eat with french fries!

Switchin' Collards (Money in the Bank)


1 tablespoon olive oil

3 slices bacon (omit if doing vegetarian dish)

1 large onion, chopped

2 cloves garlic, minced

3 cups chicken/veg broth

1 pound fresh collard greens, cut into 2-inch pieces

2 tablespoon of Get Me A Switch

liquid smoke (we like apple) or smoked paprika, to taste

salt and pepper to taste


Directions:

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

  1. 2.Pour in chicken/veg broth, and season with salt and pepper (if you want). Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

3. Add liquid smoke or smoked paprika and mix in thoroughly.  I start with a teaspoon and add more depending on the level of smokiness you wish.

4. Just before serving stir in Switch (add more or less depending on your taste buds) and serve immediately. Let guests add additional salt and pepper to taste if needed.

(Six servings)

Spanky Grits


6 2/3 cups of Half and Half (or Gold Top)

1 1/3 cups of Grits

2-3 cups of cheddar cheese or 3-4 tablespoons of butter

salt & pepper

Switch or Fear (depending on your tastebuds)


Heat up Half & Half in pot to almost boiling.  Stir in grits, reduce heat and cover.  Stir occasionally for 10 - 15 minutes until grits are set.  Add in cheddar cheese or butter.  Stir well until melted.  Add salt and pepper to taste.  Top with relish and enjoy!

Fiesta de Cinco de Mayo!


Bloody Marias with Switched Guac:


Bloody Marias:

2 cups tomato juice

3 tblsp of Get Me A Switch - liquidised (place in cuisinart or other machine)

juice of 1/4 lime

3 pinches of freshly grated horseradish

fresh ground pepper to taste (optional)

pinch of crushed red pepper flakes (optional)

1.5 tblsp Worcestershire Sauce

handful of cilantro leaves

1/4 cup Tequila + a splash

1/8 cup Sherry + a splash


mixed all non-alcohol ingredients in the above in a measuring cup and let sit for a hour

slice fresh lime and rub on rim of two 8oz glasses

place wet rims in celery salt & chipotle pepper mix to season the rim

place celery stick in glass with ice

add tequila and sherry to bloody mix and fill glasses with Bloody Marias Garnish with lime wedge, pickled okra, sliced jalapeno and olives on toothpick


Arriba!

Switched Guacamole:

one ripe avocado

two large teaspoons of Get Me A Switch (or more if needed)

juice of 1/2 a lime

salt

cilantro leaves

one small tomato finely chopped


mix all the above together and serve with fresh jalapeno slices, chips and Bloody Maria!

Breakfast Burritos  (serves 1-2)


Ingredients:

1 - Large flour Tortilla or Wrap

3 - ounces, Cheese of your choice (we used Swiss), but cheddar, havarti or gouda work well.

2 - Eggs - mixed in bowl

1 - Tablespoon of Butter

2-3 Ounces, Greenery - Lettuce, Arugula, Spinach, etc. - Whatever You Choose

1 - Small Tomato, coarsely chopped.

2 - 3 Tbls. Guacamole or 1/2 Avocado

1 - 2 Tablespoons, Get Me A Switch Spicy Pepper Relish

1 -2 Tablespoons, Cilantro, chopped (optional)


Method:

Warm Tortilla in skillet on stove - keep turning it over to warm it through. 
On last turn add Cheese on top to help start it to melt. 
Melt Butter in another pan and scramble Eggs to your liking.

Place warm Tortilla on a Plate, top with Eggs, Greenery, Tomatoes, and Guacamole (or Avocado).  Then add the Get Me A Switch on top and, finally, the Cilantro, if using.

Roll and enjoy - or roll, slice in half and share!


Switched Tomato Pasta (serves 2)


Ingredients:

2 - Tablespoons, Olive Oil
3 - Cloves Garlic (or to your taste)
3 -  Very Ripe Roma Tomatoes (if you purchase them, put them in a paper bag in a cool place for a week or so, until they are soft and very ripe), OR 1 - 14.5 oz. can Chopped Tomatoes
2 - Tablespoons of Chopped Basil or Italian Parsley (whichever you prefer or 1 Tablespoon each)
1 - Tablespoon (or more) of Get Me A Switch Spicy Pepper Relish
1 - Teaspoon Sugar - if needed - see below
6 to 8 - oz of Pasta (we use Penne or Spaghetti) - the amount of pasta also depends on the sauce to pasta ratio that you like.


Method:

Cook Pasta according to package directions,

Warm Olive Oil in pan and add Garlic.  Cook for 10 seconds, and then add Chopped Tomatoes and simmer until reduced by a quarter. 

Taste, and if Sauce is bitter/acidic, add some Sugar.

Remove from heat, Add Chopped Basil and/or Chopped Italian Parsley,
and One Tablespoon of Get Me A Switch Spicy Pepper Relish.

Dump drained Pasta into sauce pan; 

Stir and Serve.

Toasted Cheese Sandwich


One tablespoon soft Butter

Bread (your choice)

Cheddar Cheese (or you can choose)

one tablespoon (or more) of Get Me A Switch or Cape Fear



create your sandwich with cheese and Switch - you can also add tomato, avocado, ham, whatever you want!  Spread butter on both sides of sandwich.  Place in pan on stove low heat.  Cover.  Keep turning sandwich over until both sides are golden brown.  Remove from heat, slice and serve.


Photo above shows it served with two deviled eggs topped with Cape Fear.

Mediterranean Pizza with Lamb  (for veggie version, see below)


One slice Naan Bread (our preference to pita)

Hummus - our preference again is ROOTS

tablespoon of pitted, sliced Kalamata olives

1/4 cup Ground lamb

tablespoon of olive oil

Feta Cheese (optional)

teaspoon of Za’atar - our preference from Savory Spice Shop

one tablespoon Chopped Tomatoes - we prefer grape but can use any type

And type of lettuce - we prefer Arugula

one tablespoon (or more) of Get Me A Switch


Heat oven to 375 degrees. 

Warm olive oil in frying pan and cook ground lamb in pan (just enough for Naan).  Brown and remove from heat.

Place Naan on baking tray and smooth hummus on top.  Chop Kalamata olives lengthwise and scatter on hummus.  Add ground lamb meat and scatter Feta (if you want to add the cheese)

When oven is hot, place Naan on tray in oven for 4-5mins to warm through.

Remove from oven and scatter tomatoes, Za’atar, lettuce and finally Get Me A Switch on top.


Serve immediately and ‘bil hana wish shifa'! (Arabic for ‘may you have your meal with gladness and health’)

Veggie StirFry


Block of firm Tofu

One cup Quinoa

six chopped mushrooms (we used baby portabellos)

one large carrot (or 15 small ones) - grated

Chopped Greens - we used a bag of prechopped greens that included broccoli, brussels sprouts, cabbage, kale and chicory - or use whatever vegetables you choose

half inch of fresh ginger, grated

one large clove of garlic

toasted sesame seed oil

lime

Bragg Liquid Aminos or Soy sauce

sprinkle of chia seeds

two teaspoons of Cape Fear or Get Me A Switch pepper relish


Press water out of Tofu over the course of 30mins. (I used paper towels in a plate and placed a skillet on top of tofu).  Once drained, cut into pieces to fry.

Heat one tablespoon of sesame oil in pan and add tofu.  Squeeze some lime over tofu during cooking process.  Fry until golden brown on all sides.  Once done, remove from heat and set aside.

In a pot, boil water and cook Quinoa according to package directions.  Once done, drain and set aside.

In larger pan or wok, heat tablespoon of sesame oil in pan.  Put chopped mushrooms in to cook.  After a couple of minutes, add ginger and garlic.  After one minute, add carrots and greens or whatever veggies you have.

Add a bit of lime juice as you cook.

Once veggies are almost done, add tofu and quinoa and toss in pan to mix well.

Before serving, add a sprinkle of chia seeds and the relish of choice and toss again.

Serve in bowls and have soy sauce or liquid aminos to season


Warming Veggie Soup


Two tablespoons of olive oil

Three cloves of garlic finely chopped

Small/Medium Red Onion – roughly chopped

optional – a few small potatoes chopped and any other veggies you desire

handful of shelled Edamame beans

five large leaves of Kale or other green leafy vegetable – roughly chopped

Two medium tomatoes or one can of chopped tomatoes

Two cups of veggie stock

Handful of pasta – we used Fregola Sarda

One – Two tablespoons of Get Me A Switch or Cape Fear Relish


Cooking Directions:

Heat olive oil in pan

Add garlic and onion and cook for two minutes

add potatoes (if used) and cook for another minute

Then add rest of veggies and let cook for five minutes

Add stock and stir well.  Cook for another ten to twenty minutes

Make sure you have enough liquid in soup to cook pasta – if not, add more stock then add pasta

Cook soup until pasta is done

Remove from heat and add relish to desired level of spice

Serve in bowls and enjoy!

No-Mayo Roasted Potato Salad


One or Two pounds of potatoes - We like smaller, nuttier ones and used Russian Fingerling potatoes

Two tablespoons of olive oil

Two-Three tablespoons mustard - we particularly like Nephews Lil’ Buddy Mustard

Three or four tablespoons of fresh finely chopped red onion

One tablespoon of Get Me A Switch pepper relish

Flat leaf, Italian Parsley - chopped

Salt to taste


Heat oven to 350

Cut potatoes into bite sized pieces, but not too small

Place on baking sheet and drizzle with olive oil - spread evenly on baking dish

Roast potatoes for 20-30 minutes, until your desired crunchiness

Remove from oven and place in bowl

Add mustard, red onion and stir well

Add Parsley and stir

Add relish and salt to taste and stir

It’s ready to serve

Spicy Peanut Noodles


Serves: 6 large sides, 8 normal  (see end of recipe on how to make it a main dish)


Ingredients:

two packets of buckwheat soba noodles or any other noodles you wish

1/2 cup of Peanut Butter - we love Big Spoon brand from Durham NC

1/2 cup of water

1/4 cup of soy sauce or tamari - you can use Gluten Free or low sodium

2 tblsp rice vinegar

1-2 tblsp brown sugar (depending on the sweetness you desire)

1 teaspoon - 1 tblsp – Cape Fear or Get Me A Switch Spicy Pepper Relish (depending on the level of heat you desire)

1 teaspoon freshly grated ginger

1 clove of garlic (can omit)

toasted sesame seeds & peanuts to garnish

Cilantro or Italian Parsley & lime wedges to garnish


Method: (Easy – Peasy)


1.  Boil saucepan of water and add noodles - cook 3-4 minutes until al dente.  Remove and drain water, cool noodles in cool/cold water, add back in pan


2.  Add remaining ingredients (except greenery) and place in a cuisinart or blender and blend until smooth


3.  Pour peanut mixture into noodles and stir until well blended


  1. 4. Pour noodles into bowl(s) and garnish with chopped cilantro or italian parsley and a lime wedge, sesame seeds and peanuts


Note: add some protein (chicken or tofu), shredded carrots, spring onions, bean sprouts and baby corn, peas or snap peas to make it a full meal.

Winter Chili


Serves four


Ingredients:

One tablespoon of canola/veggie oil

One onion

One cup shredded carrots

5-6 cloves of garlic

1/2 cup of bulgur

one teaspoon of cumin

two cans of crushed or chopped tomatoes

one cup of canned or frozen corn kernels

One can of pintos

One can of great northern or cannellini beans

1 1/2 cups of veggie broth

half a can of beer (we love Cackalacy!) - drink the rest while cooking!

One - Five tablespoons of Get Me A Switch pepper relish (depending on your level of spice)

Flat leaf, Italian Parsley or cilantro - chopped

Cornbread, Sour Cream, black olives, green onions and shredded cheese for garnish

Salt (and pepper) to taste


Method: (Easy-Peasy)


Heat oil in large pot.  Add onions and carrots until soft,  Add garlic and stir for a minute.  Add bulgur and cumin and stir well.  Add tomatoes, corn and beans and stir well.  Add beer and stir for a minute.  Add broth and bring to boil then reduce heat and simmer for about an hour. 

Removed from heat and stir in Get Me A Switch and parsley or cilantro.

Add salt if needed.

Spoon in bowls and garnish with extras and corn bread.

Get your Luck on (Fear'ed Black Eyes)


1 large tomato, diced

1/2 medium red onion, finely chopped

1 small red bell pepper, finely chopped

2 tablespoons chopped green onions

2 tablespoons chopped cilantro 

2 (15-ounce) cans black-eyed peas, drained

1/4 cup olive oil

1 tablespoon of Cape Fear (or more depending on your taste buds)

Salt (and pepper if needed) to taste

Lemon or vinegar if desired


Combine the first 6 ingredients in a bowl.

In a separate small bowl, whisk together the olive oil, Cape Fear, cilantro and salt and pepper (if needed).

Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

If you want a more tart taste, add some apple cider or rice wine vinegar.  Lemon is also a fresh alternative.

It's great with tortilla chips with drinks, on lettuce leaves as a salad garnish (top with a tasty vinaigrette) or just as a side to your main course!


Linguine with Pesto


We needed to spice up our pesto - and you can too with Cape Fear!


Ingredients:


Pesto - purchased or make your own (see below)

Cape Fear

Linguine

Basil leaves

Parmesan cheese


Cook Linguine according to box instructions.  Drain pasta once cooked (save some of the pasta water for later).  Stir in pesto with pasta.  Add a bit of the pasta water to help it stick and make a bit thinner.  Once mixed, add a tablespoon or two of Fear (depending on your heat level) and then dish into bowls.  Top each dish with a basil leaf and grated parmesan cheese and a teaspoon of fear!


Buon Appetito!


If you want to make your own Pesto, try this:

  1. 4 cups fresh basil leaves (from about 3 large bunches) (or try arugula)

  2. 1/2 cup olive oil

  3. 1/3 cup pine nuts

  4. 2 garlic cloves

  5. 1/4 cup freshly grated Parmesan cheese

  6. 1/4 cup freshly grated pecorino Sardo or Parmesan cheese

  7. 1 teaspoon coarse kosher salt


Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

We found some interesting pasta from a GREAT store in Charlotte, Pasta & Provisions and then searched for a delicious recipe to enjoy.  We found this one, but substituted Cape Fear for the chilli flakes to suit our tastes!  Thank you to Anna at The Artisanal Kitchen for letting us share this amazing tasty recipe! (you can also order some of the ingredients from TAK if you can’t find the pasta in your area)


Shrimp & Scallop Fregola Sarda Pasta


  1. two tablespoons of olive oil

  2. 1 onion, finely chopped

  3. 1 garlic clove, chopped

  4. ¼ teaspoon cinnamon

  5. 1 ¼ cups Fregola Sarda, rinsed

  6. 1 can (14.5 oz.) diced tomatoes

  7. 8 ounces sea scallops, cut horizontally in half (discard crescent-shaped side muscle, if any)

  8. 1 lb. medium shrimp, shelled and deveined

  9. two tablespoons Cape Fear

  10. 2 tablespoons chopped fresh Italian parsley

  11. Salt to taste


Instructions:

  1. 1. In a large pot, heat oil over medium heat. Add onion and cook 5 minutes until translucent. Stir in garlic, cinnamon and cook 1 minute. Add Fregola Sarda, tomatoes, and ¾ cup water; heat to boiling. Cover and simmer 15 minutes.

  2. 2.Stir shrimp and scallops into the Fregola Sarda. Cover and cook 5 to 8 minutes longer, stirring once, just until seafood is opaque throughout. Stir in parsley, Cape Fear, and salt to taste.

            Serves 4 to 6 (about 6 cups).

Shrimp & Scallop Fregola Sarda pasta - so good, it gets two photos!

Mediterranean Pizza (Serves 2/3) - veggie version


Ingredients:

1 - Slice, Naan Bread (our preference to pitta)
1 - Tub, Hummus - (our preference is ROOTS )
1 - Tablespoon, pitted, sliced Kalamata Olives
1 - Hand-full, Crumbled Feta Cheese (optional)
1 - Teaspoon of Za’atar Spice Blend - our favorite is from Savory Spice Shop
1 - tablespoon Chopped Fresh Tomatoes - we prefer grape but can use any type
1 - Handful - Lettuce (any type) or Arugula
1 - Tablespoon (or more) of Cape Fear Spicy Pepper Relish


Method:
Heat oven to 375 degrees. 

Place Naan on baking tray and smooth Hummus on top.  Chop Kalamata Olives lengthwise and scatter over Hummus.   Sprinkle Feta, if used,  over Olives and Hummus.


When oven is hot, place Naan on tray in oven for 4-5mins to warm through.


Remove from oven and scatter Tomatoes, Za’atar, Lettuce and finally 'Cape Fear' Spicy Pepper Relish on top.

Serve immediately


 ‘Bil Hana wish Shifa'! (Arabic for ‘May you have your meal with gladness and health!’)

Shrimp Fajitas


1 lb shrimp - peeled

one green pepper

six chopped mushrooms (we used baby portabellos)

half an onion

three tablespoons olive oil

two garlic cloves

four tablespoons of Cape Fear pepper relish

guacamole or avocado slices

four flour tortillas

cilantro


Place flour tortillas in oven at 350 and wrap in foil.

Heat tablespoon of oil in pan and add green peppers, onions and mushrooms and fry until soft.  Remove from heat and cover to keep warm.

Heat remaining two tablespoons of oil and add garlic and shrimp.  Lightly fry on each side, but be careful to not over cook shrimp.  Remove from heat.

Place two tortillas on each plate.  Divide shrimp up between tortillas and add vegetables, avocado or guac and a tablespoon of Cape Fear to each tortilla (more if you want it spicier!).

Top with Cilantro, wrap and serve.



(we added a salad mixture in ours for more greens - see photo)

Easy Cheesy Fear-some Shrimp and Grits


Ingredients:

6 to 7 - Shrimp per person
* Tidewater Shrimp Sauce & Marinade by Food for the Southern Soul
* Stone Ground Grits
* Half & Half
1 to 2 - Strips of Bacon per person cut into bits with scissors  - we like Heritage Farms or Meat House pecan-smoked Bacon
1 - bunch of Green Onions, white and green bits chopped
1 - Tablespoon Cape Fear Pepper Relish per person
1 - Tablespoon Canola Oil per 6 -7 Shrimp
1 - teaspoon Butter per person
2 oz - Cheese per person - we like Cheddar or Pepper Jack
Salt to taste


Method:

Clean and prepare Shrimp for cooking, set aside in Marinade

Start Grits, measure out Grits for your party and cook according to package instructions - We substitute Half & Half for 75 percent of water (75% half & half/ 25% water)

Cut strips of Bacon into bits with scissors and cook on low heat (once done set aside)

Meanwhile, in another pan, heat a Tablespoon or two of Marinade,  add the Onions, and cook over low heat (once done, set aside)

Heat Plates or Bowls in low oven

Five minutes before Grits are done, heat the Canola oil or Marinade in pan and cook Shrimp (turn when tails turn pink and remove from heat when done - try not to overcook!)

After Grits are cooked, add Butter and Cheese to taste and stir in well to melt.  Add Salt to taste.

Remove Plates and Bowls from oven, scoop Grits evenly per person.

Top with Bacon, Onions, Shrimp and add more Marinade if desired.

Top with spoonful of Cape Fear Spicy Pepper Relish (add more or less depending on heat desired)

Serve immediately.


Sauteed Vegetable Piquant


Serves: 4 large sides, 6 normal


Ingredients:

2 – 3 Tablespoons, Olive Oil

1 – Medium Yellow Onion – peeled & chopped

2 -  Summer Squash – cut into ½” to ¾” slices

2 -  Zucchini - cut into ½” to ¾” inch slices

¼ Cup – Chopped Italian Parsley

2 Tablespoons – Cape Fear Spicy Pepper Relish

Sea Salt (we like Maldon's) & ground Black Pepper


Method: (Easy – Peasy)


1.  Over Medium heat the Olive Oil in a Skillet large enough to accommodate the  onion & the sliced squash,


2.  Add the chopped Onion, and saute until the Onion is translucent – 8 -10 minutes


3.  Add the sliced Summer Squash and Zucchini, and  cook until al dente – 5-6 minutes,


4.  Turn off the heat, and add the chopped parsley and Cape Fear– Season & Toss until well mixed, Serve!

Butternut Squash Soup

Serves: 4


Ingredients:

1 - Yellow Onion, Chopped

1 - Butternut Squash

2 – Tbsp  Olive Oil

1 - Qt. Vegetable Stock

1 - Tbsp. Ground Coriander

1-2 Tbsp. Cape Fear Spicy Pepper Relish

Dried, crushed Kale Leaves, To Garnish

Salt & Pepper, To Taste


Method (easy):

Preheat oven to 400F, 200C

Cut Butternut Squash in half, lengthwise and scoop out seeds

Take one tablespoon of Olive Oil and divide between two halves of Squash. Rub Oil on top of Squash and leave a little pool in the hollows.

Once oven is preheated, place in oven and cook until roasted well and soft (usually 30-45 mins depending on your size Squash).

Once cooked, remove from oven and place to one side to cool.

In a large cooking pot, heat one tablespoon of Olive Oil and cook Onion until translucent - 10-13 minutes. Then, add one tablespoon of Ground Coriander to the Onion.

Scoop out flesh of Squash and add to pot all the while stirring.

Add Vegetable Stock to pot so that there is an inch of stock above the Squash mixture.

Cook on simmer for 15 mins.

Once the flavors have mixed, add 1-2 tablespoon of Cape Fear (depending on the heat level you wish)

Remove from heat and mix well with handheld immersion blender (or tip into blender/cuisinart).

Blend to a smooth consistency.

Spoon into bowls, add a sprinkle of Ground Coriander - taste, and Salt and Pepper if necessary.

Garnish well with a couple leaves of the Dried, Crushed Kale.

Serve Immediately.

 

Sweet Fear’ed Casserole


Serves: 6 large sides, 8 normal


Ingredients:

1/2 lb butternut squash, cut into 1 inch chunks

1/2 lb sweet potato, cut into 1 inch chunks

2 teaspoons of olive oil

1 large onion, chopped

2 eggs

3/4 cup of cream

1/4 of tomato based bbque sauce (we like Nephews Cherry’potle for this recipe)

1.5 teaspoon - 1 tblsp – Cape Fear  Spicy Pepper Relish (depending on the level of heat you desire)

3 oz shredded gruyere of Swiss cheese

Panko or bread crumbs


Method: (Easy – Peasy)


1.  Preheat oven to 350F


2.  In a large pot, heat olive oil.  Add onion and sautee until soft.


3.  Add squash and sweet potato and cook about 10 mins.  They will remain firm.


  1. 1. Add bbque sauce and relish.  Stir well.


  1. 1.Beat cream and eggs together in mixing bowl.  Add about a third of cheese.


  1. 1.Add hot squash mixture in 2 quart baking dish and arrange so it is a relatively even layer. and pour cream mixture over it.   Sprinkle remainder of cheese on top. Top with Panko/bread crumbs.


  1. 1.Bake in oven for 35-40 minutes.  After 40 minutes, if top has not browned, turn on broiler until surface becomes nicely golden.


8. Remove from oven and serve.

Fear’ed Fish Tacos (serves 4)


Ingredients:

2 - Pounds, Catfish Chunks, Mahi Mahi, Talapia or whatever firm white fish you prefer cut      into  3/4" cubes
2 - Yellow Onions cut into half inch rings (you will think this is too much, but they shrink a lot)
5 - Tablespoons Vegetable Oil 
1 - Tablespoon Butter
1 - Tablespoon of Cape Fear Spicy Pepper Relish per taco (or more, depending on the level of spice you are looking for)
8 - Flour Tortillas (warmed in oven, or in a skillet over low heat - turning frequently)


Method:
Heat the Vegetable Oil and Butter in a large, deep skillet.  Add the Onion Rings, cover and cook on a low medium heat tossing every 4-5 minutes and adding a bit of Salt after 10 mins. Cook up to 30 mins and keep stirring every few minutes to ensure they do not burn.


If you wish, you can turn up the heat to medium-high for a few minutes at the end in order to add a bit of 'caramel' to the edges of the Onions. 

Remove Onions from pan and set aside in a bowl. Add Fish to the same pan (add a bit more Oil or Butter, if necessary) and cook on a medium heat for three minutes or until the Fish is cooked through. Spoon Fish in warm the Tortillas, add Onions & top with Cape Fear.  You'll love 'em!

Tasty tip – add Avocado, Tomatoes, Rocket and/or Cilantro for extra tasty Tacos!

Pimiento Cheese for a ‘Switch-wich’ (makes 4-5 cups)

Ingredients:

1.5 - cups of Mayonnaise
1 - 4 oz jar Diced Pimientos, drained
1 - Teaspoon Worcestershire Sauce
2-3 - Tablespoons Get Me A Switch  Spicy Pepper Relish
      (depending on the level of spice you are looking for)
1 -  8oz package, Extra Sharp Cheddar Cheese, finely shredded
1  - 8oz package, Sharp Cheddar Cheese, shredded


Method:

Stir together first four ingredients, then stir in Cheese. 
Store in refrigerator up to 1 week.  

PS - it’s really wonderful if you toast your bread,  and add a slice of tomato and/or avocado - YUM!

Alternative appetiser:
Slice a Baguette across in small 3/8 inch slices.  Place on baking tray and toast the Bread on one side in oven.  Flip the Bread to untoasted side and top with the Pimiento Cheese.  Place under broiler for a minute or two, until the Cheese is warmed, but still holding shape.  Remove from oven and place on serving tray.  Top each bite with 'Get Me a Switch' Spicy Pepper Relish, for added spice and decoration


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