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Lewes, Delaware
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December 26, 1997     Cape Gazette
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December 26, 1997
 

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. - Jah I," 1998 FOOD & DRINK Peppers hot sauces net awards in fiery competition Onion" hot sauce won another first Hearn scores a first in 'very hot' ,:ategory Peppers is on a winning streak. Hot sauces created by the Sussex County-based stores have won six major awards in recent fiery food competitions. The streak began Sunday, Nov. 23, at the Philadelphia Food and Wine Festival held in the Philadel- phia Convention Center. First place in the "Very Hot" category went to "You Can't Han- dle This" hot sauce, while second place in the "Seafood Hot Sauce" division was won by Peppers' "Spicy Chesapeake Seafood Hot Sauce." Peppers owner Chip Hearn was especially excited to hear that two of his sauces are slated for awards at the National Fiery Foods show to be held in Albuquerque, N.M. in early March. The winners, which were announced on Sunday, Nov. 30, include a first place fin- ish for "Georgia Peach and Vidalia Onion" hot sauce in the "Fruit Hot Sauce" contest, and third place in the "Medium Hot Sauce" division for "Another Bloody Day in Par- adise" hot sauce. According to Hearn, the Albuquerque show is the biggest hot sauce show in the United States, and a win there gets the attention of hot sauce fanciers worldwide. On Wednesday, Dec. 10, Pep- pers sauces packed a one-two punch at the Second Annual Washington, D.C. "Fire in the Bel- ly Hot Sauce Contest," held at the National Security Agency com- plex. "Georgia Peach and Vidalia prize in overall competition, and "You Can't Handle This" hot sauce finished second overall. "With six wins under our belt I think our hot sauce sales at the winter gourmet food shows will really take off," said Heam. "This kind of recognition, especially at the national level, gets both the individual buyers and the whole- salers interested in our products." He added that customer calls to Peppers' 1-800-998-3473 number are already double the number from the last year. Peppers has a bountiful selection of "hot" inven- tory to spice up your holiday gift- giving. Now, Hearn said, lfeppers has to finish work on new concoctions to wow the judges at next year's con- tests. In addition to Peppers' retail and mail order business, Hearn also operates the Starboard and Saint Somewhere restaurants in Dewey Beach, and the Ice Cream Store in Rehoboth Beach. Peppers owner Chip Hearn shows off some of his award- winning creations. Hot sauces created by the Sussex County- based business recently netted six major awards in fiery food Brunch recipes make new year's resolutions easier to keep Every year, we make the same resolu- speak? Try these brunch recipes made with Honey is a natural topping for breakfast with Honey Apple Syrup the next time you tions, to eat better and exercise more. But a pure, delicious honey. Honey is perfect with foods like cereal and toast, but honey can host a brunch. Honey is so versatile, you'll few days into January, that craving for everything from entrees to desserts and liven up all your brunch fare. Serve Straw- find it's perfect for savory dishes like Pista- something sweet becomes irresistible. Why doesn't add any fat, which goes a long way berry Brunch Crepes with Honey Suzette chio Pasta Salad Florentine. It's given a flu- not have your cake and eat it, too - so to toward keeping those resolutions. Sauce or Breakfast Waffle Club Sandwich Continued on page 49 Festive recipes for New Year's Eve party The current issue of "Bon Appetit" has a letter from the edi- tor which has some questions worth sharing. What do you like most about airline food? a. The water. b. It's better than no food at all, sort of. c. It isn't actually poison. d. It gives me an opportunity to fast. All of your in-laws are coming for the weekend. What will you feed them? a. Meat loaf. b. Meat loaf sandwiches. c. Meat loaf casserole. OK campers, we are in the last stretch of the holiday season. New Year's Eve is next and then back to reality. New Year's Eve is an excellent evening to have a progressive par- ty in the neighborhood or take a sleeping bag to the party or go to bed early. If you choose to party, here are some hors d'oeuvres (or horse overs, as my grandfather called them) that are easy to prepare and taste great too. The hors d'oeuvres recipes and other can be found in The Flavors of Cape Henlopen and The Best of FOCUS ON FOOD Anne Graham the Beach cook books. Hot Artichoke Dip 1-1/4 oz. can artichoke hearts, drained. 1 C mayonnaise 1 C grated Parmesan or ched- dar cheese Combine ingredients mashing artichoke hearts with fork. In using a food processor, do not puree too finely. Bake in 1-1/2 quart casse- role at 350 F about 20 minutes, until bubbly. Serve with crackers. Guests wonder if it is crab? Serves eight. Cheese Cookies 2 C flour 1/2 lb. unsalted butter 112 lb. extra-sharp cheddar, grated. 1 t salt dash of red pepper or Tabasco sauce pecan halves Mix together butter and cheese being careful not to let butter get too soft. Mix in flour, salt and red pepper. Flour hands lightly and roll into balls the size of a walnut. Press down on cookie sheet with a pecan half. Bake at 350 F until golden, about 12 minutes. Makes about five dozen. Mexican Nacho Dip I can Frito-Lay Bean Dip I bar cream cheese I pkg. taco seasoning I can frozen avocado dip 8 oz. sour cream 2 or 3 tomatoes some spring onion a few black olives 1 C shredded cheddar cheese. Spread bean dip on large dish. Mix cream cheese with taco sea- soning. Dab cream cheese mixture on bean dip and smooth. Spread on can of thawed avocado dip. Spread on the sour cream. Chop tomatoes into small pieces and sprinkle. Cut black olives and sprinkle. Sprinkle cheddar cheese on top. Serve with nacho or tortilla chips. Crab Dip 4 T fresh lemon juice I lb. fresh crabmeat 2 T onion, minced 2 8 oz. pkg. cream cheese 1/2 C mayonnaise I t chives 1/2 t salt 1 t Worcestershire sauce Pour lemon juice over crabmeat. Combine remaining ingredients in a saucepan. Let stand two hours at room temperature. Mix well, then toss in crabmeat and lemon juice, being careful not to break up crabmeat. Warm and serve. Make Your Own Boursin 8 oz. cream cheese softened 1/2 C unsalted butter 1/2 C sour cream 1 garlic clove mashed to a paste I t dried oregano, crumbled 3 T snipped fresh dill I t dried basil, crumbled 1/4 t salt 1/2 t freshly ground white pep- per 1 t dried marjoram Beat together the cream cheese and butter until light and fluffy. Stir in the sour cream, garlic, oregano, dill, basil, marjoram, salt and pepper. Combine well. Trans- fer to a crock (or bowl) and chill, covered, overnight. Makes about 1-314 cups. Bob Raughley's Bourbon Dip for Franks (This recipe appears in all the local cook books. I figure either Bob Raughley only has one recipe or someone has been eating too many of these hot dogs.) 3/4 C catsup 1/2 C brown sugar, packed 1/2 C bourbon 12 franks Simmer catsup, sugar and bour- bon for a half-hour. Cut franks up in bite sizes. Add to sauce and simmer another half-hour. Serve with toothpicks. (Don't simmer the toothpicks. You might eat them by mistake.) Finally, how Martha Stewart will spend the last two days of 1997: December 30: Replace air in mini-van tires with Glade 'holi- day-scents' in case tires are shot out at mall. December 31: New Year's Eve! Give staff their resolutions. Call a friend in each time zone of the world as the clock strikes midnight in that country. Happy New Year.