Recipes

savour these unique creations!

Share your favourite Gombey Hot Pepper Jam recipes with us! We'd love to hear from you. Just send us an email and we'll post your recipe here so that other people can savour your unique creations. 

We'll be waiting in the kitchen to whip up your suggestions.

info@bermudajamfactory.com

Gombey Pepper Jam™ Mini Burgers

Ingredients:
2 to 3 tablespoons of Gombey Jalapeno Pepper Jam - Storm Surge™ (if you want to kick up the heat use...2 to 3 tablespoons of Gombey Hot Pepper Jam - Hurricane Force™)
1 pound ground chuck beef
1/4 cup Panko (Japanese bread crumbs)
1 egg lightly beaten
1 small onion, finely chopped
1 clove of garlic peeled and minced
a handful of chopped parsley
salt and freshly ground black pepper
8-10 dinner rolls or mini brioche buns

Directions:
Light a grill. Mix ground chuck, Gombey Pepper Jam™, Panko, egg, onion, garlic, parsley, salt and pepper together. Form the meat into 8 little patties. Grill over high heat for 2 to 3 minutes per side turning once. Toast your buns if desired. Enjoy! These tasty little bites make a great appetizer. Add some blue cheese to the mix to make a truly gourmet burger that your friends and family will go crazy over. Serves 4-6.

Tropical Storm™ Glazed Salmon
 
Ingredients:
4 salmon fillets
1 lug of olive oil
4 to 5 tablespoons of Gombey Habanero Pepper Jam
- Tropical Storm™
the juice of 2 limes
salt and freshly ground black pepper

Directions:
Wisk together lime juice and Gombey Pepper Jam™ in a small bowl for your marinade. Pour the marinade over the salmon and turn to coat. Marinate for 20 minutes at room temperature or 1 to 2 hours in the refrigerator. Light a grill or broiler. Rub a little olive oil, salt, and pepper on the salmon. Place salmon skin side down on hot grill. Grill on each side for 4 to 5 minutes. Longer for thicker pieces.

Simmer leftover marinade in a small pot and reduce until thick. Pour over just grilled salmon and let rest for a few minutes. Serve with a garden salad and some creamy mash potatoes. Woop Bam Surprise! Serves 4.

Try a milder version of this recipe by substituting fresh lime juice for fresh lemon juice, and Tropical Storm™ for Gale Warning Gombey Pepper Jam™.

Pat's 'Storm Surge' Chili

Ingredients
1 lb ground beef
5 to 6 onions
3 to 4 large sweet red peppers
5 to 6 green chili peppers
3 to 4 cloves garlic
1 lb. 12 oz. can crushed tomatoes
1 package of chili power
1/2 tsp of habanero pepper sauce
3 to 4 tsp 'Storm Surge' Gombey Pepper Jam

Directions
In food processor chop onions, red peppers, chili peppers and garlic cloves. Place in large pot under medium heat and sauté approximately 5 to 8 minutes. Place crushed tomatoes in pot and sauté another 5 minutes. Add ground beef, running beef through fingers so it separates while putting it into the pot. Stir occasionally. Add chili power and pepper jam. Bring to a slow boil and then simmer approximately 2 to 3 hours. The last 1/2 hour add habanero pepper sauce. Cook until most of liquid is absorbed.

Pat's 'Easy Breeze' Pork Chops

Ingredients
4 pork chops 1 to 1 1/4 in. thick
2 sweet peppers
2 onions
2 cloves garlic
2 tbsp. butter
1/2 cup white wine
1/3 cup any type of barbecue or Teriyaki sauce
1/2 of jar 'Easy Breeze' Gombey Pepper Jam
Season to taste

Directions
In large skillet brown pork chops turning once. When chops are browned on both sides remove from skillet. Slice onions, peppers and garlic. Melt butter in same skillet, add onions, garlic and peppers. Cook until soft. Add white wine and marinate. Place pork chops in skillet, add teriyaki or barbecue sauce and pepper jam. Simmer until chops are tender.

Olly's Gombey Salad Dressing

Ingredients
1 tsp 'Hurricane Force' Gombey Pepper Jam 
Red wine
Fresh ground pepper and sea salt

Directions
Mix together olive oil and red wine and pepper jam, pepper, and salt. Mix and serve on a bed of greens.

"Warning, Warning" Hot Pepper Shrimp

Ingredients
2 lb. medium tiger shrimp, cleaned and peeled
1 tsp crushed red hot peppers
2 tbsp 'Gale Warning' Gombey Pepper Jam
4 cloves pressed garlic
¼ cup extra virgin olive oil
Salt and pepper to taste
Skewers

Directions
Combine all ingredients and allow to marinate for at least one hour more is better. Remove the shrimp from marinate and skewer, grill over medium high heat, about 3 minutes per side. Be careful not to overcook the shrimp as this will make them tough and rubbery.

Roasted Corn "Warning"

Ingredients
4 ears of fresh corn, removed from cob
1 tbsp 'Gale Warning' Gombey Pepper Jam
1 tbsp butter
2 tbsp cilantro, finely chopped
Salt and pepper to taste

Directions
Bring a nonstick skillet to medium heat and add the butter. Once butter has melted add the corn and sauté for 10/12 minutes. Next add the pepper jam and continue to sauté for another 3-5 minutes. Remove from heat and stir in the cilantro. Serve while hot! 

'Gale Warning' Grilled Brie Sandwich

Ingredients
1/2 whole wheat baguette cut in half
1 wedge of good brie cheese, sliced
Jar 'Gale Warning' Hot Pepper Jam ....or you could go hotter it you dare!
Butter 

Directions
After slicing the baguette in half slather the pepper jam on one side. Place the sliced brie on top cover with the other half of the baguette.

Butter the outside of the baguette and place in nonstick skillet in medium high heat. At this point to get a panini style sandwich cover a brick with foil and place on top of the sandwich.

Grill until golden, about 4 minutes, Flip and repeat the other side.
Allow to cool for a moment and enjoy!

Other Great Gombey Pepper Jam Recipe Ideas:

• Mini fish cake appetizers with banana and Storm Surge

• Asaparagus and beef tips with a wedge of blue cheese

• Brie baked in filo pastry topped with jam

• Coconut shrimp skewers with 'Gale Warning' and 'Tropical Storm'