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Recipes — Peach Pepper + Ginger RSS



Jammin' Good Flatbreads

Peach Pepper + Ginger BBQ Pulled Pork Flatbread  Ingredients  2 Naan Bread ¼ cup Peach Pepper Ginger BBQ sauce (recipe below) 8 oz grated mozzarella cheese 1 cup pulled pork ¼ cup bacon crumbled ¼ thin sliced red onion 2 Tablespoons chopped cilantro Spread the Peach Pepper Ginger BBQ sauce on the Naan bread. Then top with mozzarella cheese, pulled pork, bacon and red onion. Reserve ¼ cup of cheese to top flatbreads. Bake at 375 degrees for 15 to 20 mins until cheese melts. Drizzle a little PPG BBQ sauce and sprinkle with the cilantro. Delicious!   Peach Pepper Ginger BBQ Sauce : 1 Tablespoon Olive Oil ¼ cup Orange Juice 1 cup Sallie’s Greatest Peach Pepper Ginger Jam...

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Charcuterie Jam + Cheese Pairings

  Are you struggling to find the perfect cheese pairings for your charcuterie platter? Sallie's Greatest jams can help take your creation to the next level.  Fig Sweet Onion + Rosemary  Goat Cheese Manchego Blue Cheese Blueberry + Lavender  Blue Cheese Goat Cheese Brie  Peach Pepper + Ginger  Cheddar  Manchego Cream Cheese Havarti  Strawberry + Basil  Brie Goat Cheese  Blackberry Spice + Sage  Brie  Gouda Havarti   

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Peach Pepper + Ginger Glazed Pork Tenderloin

  1-2 lb. Pork Tenderloin 3 – 6 Tbsp. Peach Pepper + Ginger Jam Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat one Tbsp. oil in pan until hot but not smoking.  Put tenderloin in hot pan and cook on one side for about 5-10 minutes. Turn over and cook 5-10 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). 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....

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Scallop & Roasted Pepper Salad w/ Peach Pepper + Ginger Dressing

1 lb scallops (may substitute shrimp) 2 large green or red peppers (or buy roasted peppers and skip this preparation) 2 tomatoes cut into wedges 1 cucumber sliced 1 small sweet red onion chopped (can use white sweet onion or 2 green onions) ½ cup crumbled goat cheese Mixed salad greens or arugula ¼ cup olive oil ¼ cup apple cider vinegar ¼ cup Sallie’s Greatest Peach Pepper + Ginger jam Salt & Pepper to taste Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove...

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