Welcome to the August Newsletter 

 Hello Everyone,

Don't blink because for a lot of us, school is about to start again!  August is also National Admit Your Happy Month, Family Fun Month, Peach Month, National Catfish Month and yes....August 8th is the often forgotten "Sneak Some Zucchini Onto Your Neighbor's Porch Day".  I do know that when I had a garden in Tallahassee, I was putting zucchini on everybody's porch.  It is a very prolific vegetable.

In the past month, we continued to add new products to the ArmadilloPepper.com family, including:

• Heidi's Pepper Jellies from Florida, including Blackberry Jalapeno, Key Lime Jalapeno, Mango Habanero, Naga Jolokia and Pineapple-Cherry Pepper Jellies. 
  
• Chow-Chow, Tomato Relish, Vidalia Onion Relish and Tomolives from Prissy's in Vidalia, Georgia. Tomolives are a special, small pickled tomato.  Better than olives for your martinis!  In August, look for ArmadilloPepper to add more Pickled Vegetable products.
  
• Hot Sauces - we increased the size of our hot sauce offering by 33%.
• BBQ Sauces - select from 11 new BBQ sauces.

Also, new for August is FREE SHIPPING to the Continental U.S. for orders over $75.

In this month's issue, you will find:

1. Recipes of the Month
2. Chow-Chow Relish - What is it and how is it used?
3. Sheri's Garden Style Chow-Chow
4. August Newsletter Subscriber Special Discounts

 

Recipes of the Month

Submit your recipes for inclusion on the ArmadilloPepper.com website and for consideration in our monthly newsletter.  Your recipe will include a credit with your name along with your city and state.

If your recipe is selected for the Newsletter, you will receive $5 Armadillo bucks to spend in our store!  So, submit your recipes and save yourself some money.

          Coconut Crusted Shrimp with Pineapple-Cherry Habanero Pepper Jelly Glaze

Ingredients

• 3 egg whites
• 2 cups sweetened coconut flakes
• 1 pound deveined and peeled shrimp (we use fresh Mayport shrimp). Do not remove the tails.
• 3 tbsp cornmeal
• 3 tbsp flour
• 2 heaping tbsp of Jubilee Seafood Seasoning (or your favorite seafood seasoning)
• Pineapple-Cherry Habanero Pepper Jelly
• Canola Oil for frying
• Parsley or Cilantro for garnish

Instructions

1. Separate yolks from egg whites. Place egg whites in a bowl and whisk together.
2. Mix coconut flakes, cornmeal, flour and seafood seasoning on a large platter.
3. Heat Canola oil (about ½ inch) in frying pan on medium heat.
4. Dip each shrimp into the egg white mix, then roll in the coconut mix (Note: Prior to dipping in the egg white mix, you can butterfly the shrimp by holding each shrimp by the tail with your left hand, place the deveined side against a plate and then press down on the non-deveined side of the shrimp with the fingers (or palm) on your right hand to “butterfly”the shrimp (widen the shrimp and flatten it). You can also use your fingers to simply spread the shrimp apart where it is deveined.
5. Fry each shrimp until lightly brown. This only requires about a minute on each side.
6. Place about 1/3 of a jar (2.5 and 3 ounces) of the Pineapple-Cherry Habanero Pepper Jelly in a microwave safe bowl. Heat the pepper jelly for about 20 seconds in the microwave to soften the jelly. Use this as the dipping sauce.
7. Place a small amount of pepper jelly on each shrimp. Add garnish and serve.

Honey Graham Fruit Pizza

Ingredients
 

1-3/4 cups all-purpose flour

1/2 cup whole wheat or graham flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup (1/2 stick) butter or margarine, melted

1/3 cup honey

1 teaspoon vanilla extract

1 egg yolk, lightly beaten

1/4 cup nonfat milk

1 package (8 oz.) Neufchatel or reduced-fat cream cheese

1/4 cup honey

3 cups assorted sliced or whole fresh fruits

Toasted coconut or granola, optional

Honey or chocolate syrup

Instructions

To make crust: In a large bowl, combine flours, baking powder, bakingsoda and salt; mix well. In a small bowl, mix together melted butter,honey and vanilla; stir into flour mixture. Stir in egg yolk and milk;form into ball with hands. Place on a lightly greased pizza pan orbaking sheet. With floured hands, press dough to form 12-inch circle.
Bake at 375°F for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack.

To make topping:
In a small bowl, combine Neufchatel cheese and honey; mix until well blended.
To serve, spread topping onto crust to within 1/2 inch of edge. Arrangefruit over top; sprinkle with toasted coconut and drizzle with honey,if desired.

You can download many different recipes from our recipe page.  Also, make sure to visit the ArmadilloPepper blog for additional recipes.

Featured Products - Chow Chow Relish

What is Chow-Chow?  It is one of the most searched topics on our website. Chow-chow (or Chow-Chow Relish) is traditionally made from chopped green tomatoes (and sometimes red tomatoes), cabbage, mustard seed or powder, onions, hot peppers, sweet peppers, cabbage and vinegar. Other optional ingredients include cucumbers, celery or celery seed, carrots, beans, asparagus, corn and cauliflower.

Unlike most condiments, Chow-Chow retains a chunky (chopped) texture and is not pureed. The taste can be sweet, tangy, hot or a combination thereof. It is typically served cold and like many foods, there are various varieties with an increasing availability of “hot” versions.

Chow-chow has long been a favorite on pinto beans in the South and its appeal is even broader when you consider hot dogs, hamburgers, black-eyed peas and its use on various greens such as turnip greens and collards. Refer to our Chow-Chow Selection Guide for more information.

At ArmadilloPepper.com we offer chow-chow and relish from Dat'l Do-It, Prissy's of Vidalia and Sherie's Garden Style.


Sherie's Garden Style Salsa and Chow-Chow

Sherie's Garden Style Salsa and Chow-Chow are produced in the mountains of Maynardville, Tennessee.  Sherie makes her Chow-Chow with the freshest, hand-selected ingredients available.

Sherie's Chow-Chow is a garden style, meaning it is a little "chunkier" than traditional pickle relishes.  Her Chow-Chow is a tangy blend of fresh green tomatoes, green cabbage, assorted  sweet peppers, onion, prepared horseradish, natural brown sugar, natural vinegar, mustard seed and celery seed.  For the "heat lovers" she also offers a Hot version of her Chow-Chow that includes fresh jalapeno and habanero peppers.

Sherie's Chow-Chow is a consistent top-seller month after month at ArmadilloPepper.com.  In early August look for our latest addition from Sherie, "Corn Relish".


August Discounts

During the Month of August, all Newsletter Subscribers get a free "Dat'l Do-It Hellish Relish" with their $35 or more order by entering the Code "DATLRELISH" in the "Special Instructions" section during checkout.  Offer expires 31 August 2009.

Also, during the Month of August, all Newsletter Subscribers can enter code "AUGDISC" in the "Coupon Code" space and receive $1.50 off any purchase.


Thanks to all our Partners!

New Partners in July: Heidi's Pepper Jellies and Prissy's of Vidalia.


Regards,
Jeff Guy
ArmadilloPepper.com
sales@armadillopepper.com