Five Ways: NOLA Pepper

Posted on April 08, 2014 by Anne Milneck | 0 comments

Spicy, savory, slightly sweet and all-over surprising...NOLA Pepper is alot like the Big Easy itself! We love this grilling blend. Rub it on steaks, chicken, pork or fish then grill--Yum! But NOLA Pepper is so much more than a BBQ rub! Here are our five ways...

Wings--Rub chicken wings with NOLA pepper and allow to air dry in the cool air of the fridge (our favorite method for prepping chicken) for at least an hour. Overnight is even better. Bake the wings at 400 degrees for 15-20 minutes or until cooked through and the juices run clear.

Corn on the Cob--Combine 1 tsp NOLA Pepper with 1 Tbl butter and spread on hot corn on the cob. Eat it from the cob or cut it and use it as a salad garnish. Thank us later.

Fish Packets--Drizzle firm white fish like cod, drum or catfish with olive oil and sprinkle with NOLA Pepper. Load up a foil or parchment paper packet with the fish and the veggies of your choice. Bake until the fish is cooked through and flakes easily with a fork--about 10 mins.

Jazzy Rice-Heat 1 Tbl Olive Oil in a pan. Add 1 tsp NOLA Pepper and add in 1 cup white or brown raw rice. Saute the rice until it is warmed through and evenly coated with the oil and NOLA Pepper. Add in 2 cups hot water or stock. Cover and cook the rice according to package directions.

Popcorn-Transform movie night by spritzing air-popped popcorn with butter or Arbequina Extra Virgin Olive Oil then sprinkle with NOLA Pepper. Enjoy the show!


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