Preheat oven to 350 degrees. Season the pork with salt & pepper. In a large Dutch oven over medium heat, brown meat on all sides turning with tongs (about 3 minutes on each side). Remove pork from pan and set aside. Add the 3 tablespoons Peach Pepper + Ginger Jam, and 2 tablespoons water and whisk to combine. Cook about 1 minute, then whisk in vinegar scraping up any brown bits. Then stir in the tomato paste, 3 tablespoons Peach Pepper + Ginger and water. Bring back to a simmer, add the reserved pork to the pot and cover and place in the oven. Cook until the pork is tender (about 2 ½ hours). Transfer pork to large bowl, let rest for 15 minutes. Using 2 forks shred the meat. Skim off the fat in the remaining sauce, reduce for 3 minutes then stir in the pulled pork and toss. Pile one half of bun with pulled pork top with 4 peach slices and sliced jalapenos. Cover with the bun top and serve warm.
2 ½ lbs. pork shoulder cut into four pieces
2 tablespoons olive oil
Salt & Pepper
3 tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam
½ cup apple cider vinegar
½ cup tomato paste
2 Tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam
1 ½ cups water
4 whole wheat buns
2 fresh peaches sliced (optional)
1-2 pounds Trigger Fish (can use any mild white fish)
3-6 tablespoons Sallie's Greatest Peach + Mint Jam
3-6 tablespoons butter
2 heads of romaine lettuce
White Wine or Water
Season fish with salt and pepper. Heat grill pan to medium heat. Heat 1 teaspoon oil in pan until hot but not smoking. Cut the romaine lettuce in half. Dress with seasoned oil and vinegar. Sear the cut side down for about 5 minutes. Set aside on a serving dish. Reheat pan with 1 tablespoon olive oil. Put fish in hot pan and cook on one side for about 2-3 minutes. Turn over and cook 2-3 minutes longer. Melt the Peach + Mint Jam in a small sauce pan, thin down with white wine or water, and add the butter to form a sauce. Lay the grilled fish on the romaine lettuce and drizzle the Peach + Mint Buerre Blanc sauce over the fish. Serve immediately.
1-2 Pork Tenderloin3 – 6 tablespoons Peach Pepper + Ginger Jam
Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking. Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides. Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.
Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!
1 1/4 pound hamburger meat
¾ cup crumbled blue cheese
4 slices bacon cooked
Salt & Pepper to taste
Fresh Spinach Leaves
4 Whole Wheat buns
1 jar Sallie’s Greatest Blueberry + Lavender Jam
2 teaspoons hot sauce (we used Frank’s Hot Sauce)
Mix hamburger meat, crumbled blue cheese together and add salt and pepper to taste. Divide into 4 equal mounds and shape into a 4” diameter patty. Cook bacon for 8-10 minutes until crisp. In a heavy nonstick pan grill hamburger patties for 2-3 minutes on each side or until they are cooked to medium-rare doneness. Top with blue cheese slice. Lightly toast buns cut side up for 1-2 minutes or until lightly toasted. Mix Sallie’s Greatest Blueberry + Lavender Jam and hot sauce together. Put thick layer of Blueberry + Lavender Ketchup on bottom part of bun. Top with burger/blue cheese, bacon slices torn in half, spinach leaves. Spread a thin layer of mayonnaise on top bun and assembly burger. Serve with oven baked sweet potato fries and pass the Blueberry + Lavender Ketchup. Delicious!
4 bone in thick cut pork chops (12 oz. each and about 1 ¼ inch thick)
Salt and pepper (or rub of your choice)
3 Tablespoons olive oil
1 medium onion sliced
1 cup white wine or chicken broth
Blackberry Spice + Sage Red Wine Sauce:
½ cup minced sweet onion
1 tablespoon butter
½ cup dry red wine (I used a Merlo)
¼ cup Sallie’s Greatest Blackberry Spice + Sage Jam
Preheat oven to 350 degrees. Season pork chops with salt and pepper and let sit for 15 minutes. Heat a heavy skillet (cast iron works great) with the olive oil to medium high heat. Sear the chops for 7 minutes on each side. Remove chops from pan, and then add the sliced onion, sauté for 3 minutes and white wine. Put the chops back in the pan and cook 10-15 minutes longer in the oven. Cover with tin foil loosely to keep chops from drying out. Let sit for 10 minutes.
Sauce: Sauté the onions in butter for about 10 minutes, then add the red wine, bring to a boil and let reduce by half. Add the Blackberry Spice + Sage Jam and return to a boil, then reduce heat and simmer for 5 minutes. Plate the chops and spoon the sauce over the chops. Delicious!
NOTE: the Blackberry Spice + Sage Red Wine Sauce is also delicious served on Turkey or Chicken Breasts.