Pepperheads Canada - Home of Mr. Pepper and Ms. Wild Garlic

Wild Garlic Hot Sauce

"Cooking is an act of love." ~ Sophia Loren

La sauce piquante à l'ail sauvage suprême pour les connoisseurs!

"Wild Garlic" is flavorful, empowering & romantic. When she steps out with a Pepperhead…sparks fly! Private passions come to life; a saucy independence, rich fruit juices and just enough heat to make for an evening to remember. Take your trip on the "Wild" side. Experience the healthy vibrance & pleasure that comes when "Wild Garlic" brings out the best qualities of the Pepperhead. Our perfect blend of the "Wild" taste of garlic with the Pepperheads exotic heat, guarantees the arousal of your tastebuds.

	Miss Wild Garlic is number one in our hearts, but she's always miffed when she's not 'head of the class'. No matter that we tell her... "It's a steady stream of awards."...she's never satisfied. She has a bit of an attitude, but she's really worth having around.

"Pepperheads Canada is the home of Miss Wild Garlic and the critically acclaimed Original Wild Garlic Hot Sauce. Pepperheads have been enthralled with Miss Wild Garlic since the very first moment we were exposed to her charms. Everything about her radiates health and a healthy attitude!
Wild Garlic was introduced to North America by the European sailing ships. The old wooden ships would use soil for ballast in their hulls. Once they 'arrived' in the new world, they would dump the soil and replace it with goods to be brought back. Wild Garlic had hitched a ride and soon started to spread. Of course Miss Wild Garlic prefers a sporty car or an airplane ticket, but she will never turn down a Caribbean cruise on a sailing schooner. Our Wild Garlic is hand picked & only grows wild in just the right soil conditions, but the history of her family goes back 4-6,000 years: (see below)

Your senses will be inspired to adventure by simply opening a bottle. Wild Garlic, part of the ramp family, offers all the health benefits that garlic is known for, as well as that extra ‘personality & character’ that only a wild edible plant can deliver. The versatile full robust taste will bring your next meal alive. Garlic Lovers know that the uses are endless; soups, stews, stir-fries, salads, eggs, dips, poultry, beef, vegetables, wraps, spaghetti, pastas, rice dishes. If your next breakfast, lunch, or dinner is a little uninspired, simply add a dash of our critically acclaimed Wild Garlic Original Hot Sauce and enjoy.

"Try it in a bloody mary or a caesar, sprinkle it on avocado chunks, sprinkle into potted shrimp, cheeseballs, pates, dips or other party concoction." ~ Judy Schultz (The Edmonton Journal)

Why is our "Miss Wild Garlic" so healthy looking?
Garlic contains essential oils, vitamins B, C + A which stimulates the immune system to eliminate toxins and combat carcinogens, by stimulating the white blood cells & the T-helper cells which are the center of our immune systems. When cut or crushed, allicin results, which has been shown to kill 23 types of bacteria. It can also kill 60 types of fungi and yeast. Heated, Garlic forms a different compound that can prevent the arteries from clogging & reduce blood pressure and this is enhanced when combined with the health benefits of our exotic peppers. Garlic also reduces cholesterol levels.

Wild Garlic is described in the dictionary as a "pungent Old World wild onion", known as allium ursinum, Allium vineale, crow garlic, field garlic, Broad-leaved garlic, Wood Garlic, Ramsons, stag’s garlic and is part of the Ramp family, which includes wild onions. Wild Garlic is also known as 'Bear's Garlic'. In some places where Wild Garlic grows, the bears head for the closest patch immediately after hibernation and gorge themselves to naturally cleanse their systems after the long winter of inactivity. Mother bears actually give birth during the last month or two of hibernation & have been feeding while sleeping. It's not surprising that they can be a little grumpy until they get back into their summer rhythm!

“Sharing food with another human being is an intimate act that should not be
indulged in lightly."
~ M.F.K. Fisher

A few historical headlines from the health field:
1922 - Paris: "Blood pressure fall of 10 to 40 mm. after two days dosage with garlic."
1923 - China: "Garlic possesses valuable antiseptic properties."
1925 - Germany: "Garlic effective in treating intestinal diseases."
1926 - Germany: "In treating human high blood pressure garlic helps 19 of 20 cases tested in advance arterial disease."
1932 - England: "25 uniformly successful experiments in relieving hypertension with garlic."
1938 - Sweden: "Garlic used to prevent polio."
1948 - Brazil: "Garlic effects 100 per cent cures of 300 patients with intestinal infections ranging from enterocolitis to amebic dysentery."
2001 - Canada: "Very unscientific tests demonstrate that when Pepperheads are exposed to Miss Wild Garlic, moods are improved and smiles result.

And a few Headlines from around the World:
2003 - Fort Worth, Texas - Miss Wild Garlic takes home a 3^rd Place Ribbon at the Fiery Food Challenge.
2004 - Cape Canaveral, Florida - NASA starts recieving strange signals from Mars. more...
2005 - Fort Worth, Texas - Miss Wild Garlic takes home another 3rd place ribbon at the 10th Anniversary Fiery Food Challenge, but is still miffed.

Just a few tidbits about the History of Garlic:
Garlic is also known as The Stinking Rose, or Russian Penicillin. In the mid 1970's, Russia was still importing up to 500 tons of garlic in times of flu epidemics.
In WWI, Russian, French & British physicians were known to treat infected battle wounds with garlic juice.
In Siberia, garlic flourished and was so prized that in the middle of the 18th century, citizens still paid their taxes in garlic (15 bulbs for men, 10 for women & 5 for each child).
The Vikings never left home without a large supply of garlic. They knew full well that garlic would give them necessary nourishment and prevent ailments common to sailors.
Even further back, the Egyptians fed it to the slaves building the pyramids to enhance their stamina. One report has estimated that they consumed 1.5 million pounds over the 20 years it took to build them! And yet another report has it that the slaves held one of the earliest known strikes when deprived of their ration of garlic. When King Tut's tomb was opened, they found six cloves of garlic.
The Ancient Greek athletes used to eat garlic before games in the stadium in order to be at their best.
In the Middle Ages, French priests used garlic as a protection against bubonic plague. Science has now proven that this plague was a bacterial infection against which garlic's anti microbial properties may have been effective.
There is an Islamic legend that garlic sprang up in the Devil’s foot-prints as he stalked out of the Garden of Eden, while in Western Europe, garlic was used to dispel evil spirits that were believed to come from beneath the earth. The Crusaders used so much garlic, that the Moslems that they encountered were more frightened of their smell than the armor they wore.

Which brings us to our very favorite…King Henry IV used and claimed it w as an aphrodisiac.

The chefs of Pepperheads Canada are in love with our Wild Garlic, although we haven't had a séance with King Henry lately, we know that a dinner with Wild Garlic, is an evening to remember!

It satisfies your hunger.
It keeps the body warm.
It makes your face bright.
It increases a man’s potency.
And it kills parasites in the bowels.
Some people say that it also encourages love and removes jealousy.

~ from the Babylonian Talmud (A.D. 500)

Chicago got it''s name from the American Indian word for the wild garlic that grew around Lake Michigan - "chicagaoua".

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INGREDIENTS - Hand picked wild garlic, fresh red Fresno, red Jalapeno peppers, aged roasted red peppers, Habanero, Piquin & Scotch Bonnet peppers, natural honey, fresh onions, fresh lemon & lime juices, vinegar, cane sugar, salt & our unique blend of spices. No preservatives added. ALL NATURAL.

SUGGESTED USES - Shrimp cooked in butter & Wild Garlic Hot Sauce are to die for...keep plenty of fresh bread on hand to soak up the remaining juices. For breakfast, add it on your eggs. The sky's the limit here! Soups, stews, chilis, wraps, spaghetti, salads, vegetables, stir fries, Mexican dishes, roasts, tofu, easy to create dips, or use it as a marinade...steaks can be marinated in a zip lock bag with a little Wild Garlic & some virgin olive oil on each side, then left in the fridge overnight. ,Be sure to savour it on it's own, before freely using it wherever you wish to add the unique taste of Wild Garlic & the heat that comes from our exotic blend of hot peppers. Vegan approved.. Experiment freely & send in your discoveries. We'll keep adding them.

HEAT - A wonderful series of taste sensations…first, Wild Garlic captures your attention, the fresh fruit juices come on and then the blend of hot peppers come to life. A 6.5 out of 10 for heat. Pleasure in every bottle.

"If you can't stand the garlic...get out of the kitchen." ~ Miss Wild Garlic

R E C I P E S

On this page you can find a regularly updated list of recipes that show you ways to use Wild Garlic Original Hot Sauce. You will find a 'Printer Friendly' version of each of these recipes on the 'Recipes To Inspire' page (in the: Pepperheads section).

PRAIRIE CHIC BEEF BAGUETTE December 12, 05

3 cups (750 mL) crushed tomatoes, with juice (fresh or canned)
1 cup (250 mL) packed dark brown sugar
¾ cup (175 mL) Worcestershire sauce
¼ cup (50 mL) strong coffee
¼ cup ((50 mL) orange juice or frozen concentrate
2 Tbsp. (25 mL) minced garlic and/or ginger
juice of 2 lemons
1 tsp. (5 mL) each – dry mustard, pepper and/or pepper flakes (season to taste)
1 tsp. (5 mL) Wild Garlic Original Hot Sauce
5-7 lb. (2-3.5kg) Blade or rump roast, cooked and sliced

In a saucepan combine tomatoes, brown sugar, Worcestershire sauce, coffee, orange juice, garlic/ginger, lemon juice, Wild Garlic Hot Sauce, dry mustard and pepper. Simmer on low heat to reduce sauce by 1/3 (so 2/3 is left). Place roast on rack in pan and pour sauce over it. Roast uncovered, in 325 degrees F (160 C) oven for 20 minutes per pound (500g) for rare, or until internal temperature is 140 degrees F (60 C); 25 minutes per pound (500g) for medium or 160 degrees F (60 C); or 30 minutes per pound (500g) for well done or 170 degrees F (75 C).
~ Compliments of Growing Saskatchewan www.growingsaskatchewan.ca

THE ARTFUL LOAFER August 9 , 05
(Elk, Portabella, Blue Cheese & Berries)
(a.k.a. “Millarville Market Meatloaf”)

~ This began as a market conversation between D’Arcy (Pepperheads) and Eric and Louise (E&L), then Mark Klaudt (Route 40 Soup Company) took the basic concept and added his very unique touch. Anybody who has tasted Mark & Lannys’ soups at the market, know they are always unique and memorable. After tasting this recipe, Mark was referred to as ‘the artful loafer’. Taking the ‘regional cuisine approach, we used products from the Millarville Market wherever possible: bread, bacon, sage, eggs & elk. It’s worth the effort & has a wonderful fine blend of tastes.

INGREDIENTS:

2 lbs. ground elk	1 free-range egg
6 tbsp. Dark Secrets BBQ Sauce	1 ½ cup flax bread crumbs
2 tbsp. Wild Garlic Hot Sauce	1 medium onion, diced
1 cup fresh blueberries	½ cup Portabella mushrooms, cubed
½ cup soft blue cheese	2 ½ tbsp. fresh sage, chopped
1/3 cup maple bacon, cubed

Cube up 1/3 cup of a nice local smoked, or maple bacon (we used Kurt’s) and simmer on med-low heat in a skillet until it begins to brown nicely. When the bacon is ready put it into a large mixing bowl but keep remaining juices in the skillet. Chop Portabella mushrooms into ½” cubes, dice onion and sauté both in the skillet with 2 tbsp. Dark Secrets BBQ Sauce. While sautéing, add ground elk, egg, flax bread crumbs, sage, Wild Garlic Hot Sauce, blueberries & softened blue cheese to bacon in mixing bowl and mix well. Add & mix sautéed onion and portabella mushrooms when ready. Transfer into a bread (meat loaf) pan & spoon 4 tbsp. of Dark Secrets BBQ Sauce over the top of the loaf for a glaze. Cook in preheated oven at 375 degrees (until the internal temperature is 165 degrees) for approximately 55-60 minutes. Let it sit for 10 minutes before cutting. This also makes for some great burgers.

~ If you haven’t tried Route 40 yet, you’re missing a treat! They just moved to a larger location in Turner Valley (933-7676 for details). They have the #1 most rave reviewed restaurant in our area. Good folks as well and they use fresh regional ingredients from local producers (including Pepperheads), as a belief & approach.

PHIL JOY’S TRIPPLE GARLIC, GARLIC BUTTER August 31, 05

INGREDIENTS

2 Tbsp. (30 mL) roasted garlic, peeled	1 Tbsp. (15 mL) fresh garlic, minced
¼ cup (60 mL) fresh parsley, chopped	3 Tbsp. (45 mL) fresh basil, chopped
2 Tbsp. (30 mL) fresh sage, chopped	1 Tbsp. (15 mL) fresh rosemary, chopped
1 Tbsp. (15 mL) fresh thyme, chopped	1 Tbsp. (15 mL) fresh chives, chopped
1 cup (250 mL) soft butter, or margarine	1 tsp. (5 mL) Wild Garlic Hot Sauce
1 tsp. (5 mL) anchovy filets, minced	1 tsp. (5 mL) Worcestershire sauce
1 Tbsp. (15 mL) lemon juice	Salt and fresh-ground pepper to taste

METHOD
In a food processor fitted with a metal blade, add the garlic, parsley, basil, sage, rosemary, thyme, chives and half the butter. Place the top on the processor and process for 10 to 15 seconds. Add the remaining butter, Wild Garlic Hot Sauce, anchovy, Worcestershire sauce, lemon juice, salt and fresh-ground pepper to taste. Process again for 15 seconds or until the mixture is smooth and well combined. Place garlic butter into a sealable container and store refrigerated for up to 10 days.

Roasted Garlic
Preheat oven to 350 F (175 C). Place garlic in a small piece of foil. Add 1 tsp. (5 ml) olive oil and crimp foil to seal. Place in oven and bake for 15 minutes or until garlic is tender. Remove from oven and cool. Drain garlic on a paper towel then, holding each garlic clove between your fingers, squeeze out the flesh of the garlic.

~ Compliments of Phil Joy (www.enjoycooking.com)

PAD THAI August 19, 05

A classic Thai home-style noodle dish, with as many variations are there are cooks who make it. The process is very quick, so be sure you have all the ingredients assembled before beginning.
The ingredients are endlessly variable, though shrimp is usually included. Experiment with what you have on hand. Make a vegetarian version, or add add chicken, pork or beef by slicing the meat into strips and stir frying in the wok before adding the vegetables.

Soak in cold water for 30 minutes:

One package of rice vermicelli noodles

The noodles should be flexible and soft, but not so soft that they can be mashed easily with the fingers.
While the noodles are soaking, assemble the following ingredients, in any combination you see fit:

Shredded cabbage
Finely sliced or shredded carrots and celery
Chopped green onion or chives
Finely sliced red and green bell peppers
Sliced mushrooms
Any other vegetables you wish

You need about four cups of vegetables in total.

Beat together:

4 eggs

Pour the eggs into an oiled frying pan and cook thoroughly like an omelet. Remove from pan and slice into thin shreds. Set aside.

Drain the noodles and get a lightly oiled wok very hot. Add the prepared vegetables to the wok and quickly stir fry until just warmed through. Quickly add the following ingredients:

¼ cup sugar
¼ cup white wine vinegar
¼ cup fish sauce
¼ cup water
1 tbsp tomato paste or ketchup
2-3 tbsp Pepperheads Wild Garlic Hot Sauce
1 tbsp grated fresh ginger
1 cup or more small peeled shrimp

Continue to toss the ingredients in the wok. As soon as the liquid comes to a boil and the shrimp have turned pink, add:

The drained rice noodles

Toss everything to combine. The noodles will quickly absorb most of the liquid as they cook. Finally, add:

1 cup fresh bean sprouts
1 cup sliced cucumbers
The reserved sliced eggs
½ cup roasted unsalted peanuts

Toss everything quickly to combine. Pour onto a platter and serve immediately.

~ COMPLIMENTS OF LINCOLN FREY

LEFTOVER TURKEY ~ SOUTHWESTERN TURKEY CAKES April 13, 05

INGREDIENTS:

3 cups (750 mL) shredded, cooked turkey meat
1 cup (250 mL) onion, finely chopped
½ cup (125 mL) celery, finely chopped
½ cup (125 mL) green pepper, finely chopped
1 tbsp. (15 mL) canola oil
2/3 cup (150 mL) old cheddar, grated
½ cup (125 mL) mayonnaise
2 tbsp. Pepperheads Wild Garlic Hot Sauce
½ tsp. (2 mL) lemon zest
2 tbsp. (30 mL) lemon juice
1 ½ cups (325 mL) fresh bread crumbs
Salt and fresh-ground pepper to taste

METHOD:

Heat a large, non-stick skillet to medium-high. Add oil, onions, celery and green pepper. Sauté until tender, about 5 minutes. Remove from heat and cool completely.
In a large glass bowl, combine the Sautéed vegetables, turkey, cheese, mayonnaise, Wild Garlic Hot Sauce, lemon juice and zest. Mix thoroughly to incorporate.
Cover and refrigerate for 2 hours.
Using approximately a half cup of mixture per cake, shape mixture into ½ inch (1.25 cm) thick, oval-shaped cakes. Coat evenly in breadcrumbs. Cook over medium heat on a lightly greased griddle for about 3 minutes per side, or until golden and heated through.

Serve immediately. SERVES: 4-6.

~ Compliments of Jack & www.recipes-from-friends.com

KEY LIME GRILLING STEAK March 2, 05

4 - rib eye, strip loin or tenderloin grilling steaks
2 tbsp. (30 ml) soy sauce	2 tbsp. (30 ml) liquid honey
1 tsp. (5 ml) cumin
1 tsp. (5 ml) Wild Garlic Original Hot Sauce
salt & pepper, to taste	¼ cup (60 ml) fresh squeezed, lime juice
2 tbsp. (30 ml) oyster sauce (optional)

Combine all ingredients except steaks in a ziplock bag and massage to mix.
Remove ¼ cup (60 ml) of the marinade and set aside.
Add the steaks to the ziplock bag and marinade in remaining mixture in the refrigerator for 10-15 minutes.
Preheat the barbecue or broiler to 375 F (190 C).
Grill or broil steaks turning only once or twice according to desired doneness, while basting with reserved marinade while grilling.

~ Another easy recipe from Phil Joy’s “Taste of RV-ing” cookbook.

HOT CRAB SPREAD March 2, 05

1 cup (250 ml) cream cheese at room temperature	1 tbsp. (15 ml) 2% milk
½ tsp. (2 ml) paprika	1 cup (250 ml) flaked crabmeat
2 tbsp. (30 ml) minced green onions	½ tsp. (1 ½ ml) grated horseradish
1 tsp. (5 ml) Wild Garlic Original Hot Sauce	Salt & fresh ground pepper, to taste

In a clean glass bowl, blend together the cream cheese and milk.
Add all the other ingredients and mix well.
Transfer to an ovenproof dish, cover and refrigerate for up to two days.
Preheat the oven to 350 F (180 C).
Remove spread from refrigerator and bring up to room temperature.
Place in oven and bake until mixture bubbles.
Serve immediately with crackers, or sliced French bread.

Serves 8. Phil’s comments: “This dish is simple to prepare. Once the ingredients are mixed, it can be stored in the refrigerator for up to two days. It can easily be reheated by the side of the campfire, microwaved or baked in the oven.”
~ From Phil Joy’s “Taste of RV-ing” cookbook. Simple treats when you’re out & about.

BLACK BEAN FRITTERS WITH GINGER TOMATO DIPPING SAUCE: March 2, 05

BLACK BEAN FRITTERS:

1 can black beans, rinsed and drained		1 egg
2 tbsp. (30 ml) onions, chopped		1 clove garlic, minced
1 tbsp. (15 ml) fresh ginger, peeled and chopped		½ cup (125 ml) fresh breadcrumbs
2 tbsp. (30 ml) Wild Garlic Original Hot Sauce		Canola oil for frying
½ cup (125 ml) all-purpose flour for dredging		Salt & fresh ground pepper to taste

Add black beans, egg, onions, ginger, Wild Garlic Hot Sauce, salt and fresh ground pepper to a food processor or blender & blend until smooth.
Transfer mixture to a bowl and stir in the breadcrumbs until mixture is combined.
To shape fritters, roll 1 tbsp. (15 ml) bean mixture into a ball or oval shape. Coat lightly with cornmeal and set aside. Repeat with remaining mixture.
Add the oil to a large, non-stick skillet and heat to medium-high.
Fry fritters, 4 or 5 at a time, until browned – about 2 minutes.
Drain on paper towels and keep warm until ready to serve.
Serve with Tomato Sauce.

GINGER TOMATO DIPPING SAUCE:

1 – 14 oz. can diced tomatoes		2 tbsp. (30 ml) onion, chopped
2 tbsp. (30 ml) Wild Garlic Original Hot Sauce		1 tbsp. (15 ml) olive oil
1 tbsp. (15 ml) fresh ginger, peeled & diced		Salt & fresh-ground pepper, to taste

In a blender, process all ingredients until smooth.
Heat a large, non-stick skillet to medium-high.
Add dipping sauce and simmer for five minutes until slightly thickened.
Serve with bean fritters.

~ Serves 4.

WILD GARLIC & GINGER SKEWERS December 14, 04

12 chicken tenderloins	1 lime (zest & juice)
1 clove garlic, minced	1- inch piece of fresh ginger root, grated
2 tbsp. (30 mL) Wild Garlic Original Hot Sauce
2 tbsp. (30 mL) canola oil	1 tbsp. (15 mL) sesame oil
Salt & fresh-ground pepper to taste

In a bowl, whisk together lime juice, zest (gratings from the outer skin of the lime), minced garlic, Wild Garlic Hot Sauce, ginger, canola oil, sesame oil, salt and pepper to form a marinade.
Season chicken tenderloins and place in marinade for one hour.
Remove chicken from marinade and thread onto pre-soaked bamboo skewers.
Place on hot grill and cook, basting occasionally with marinade, until juices run clear.
Meanwhile, place the remaining marinade into a small saucepan and bring to a boil. Boil for 3 to 5 minutes.
Arrange chicken onto serving plates and serve the marinade on the side. Serves 4

~ Compliments of “Enjoy Cooking With Phil” (CFRN/CFCN TV) www.enjoycooking.com

ALBERTA BEEF THAI SATAY December 14, 04

1 lb. (450g) fast fry minute steak, or rouladen, cut into long strips 1-inch wide
½ cup (125 mL) beer	3 tbsp. (45 mL) peanut butter
2 tbsp. (30 mL) lemon juice	2 tbsp. (30 mL) soy sauce
1 tbsp. (15 mL) brown sugar	1 tbsp. (15 mL) fresh ginger, minced
2 cloves garlic, minced	1 tsp. (5 mL) Wild Garlic Original Hot Sauce
Salt & fresh-ground pepper to taste
8 wooden skewers soaked in water for at least 10 minutes

Loosely thread beef strips onto wet skewers & set aside for 10 minutes.
In a medium glass bowl, incorporate the beer, peanut butter, soy sauce, lemon juice, brown sugar, ginger, minced garlic and Wild Garlic Hot Sauce, then whisk until smooth.
Lay one sheet of kitchen wrap onto a baking sheet, in a strip wide enough to cover all the skewers.
Spread half of the marinade onto the kitchen wrap, lay the skewered meat on the marinade and pour the remaining marinade over top (if necessary spread with a barbeque brush to insure all of the meat is covered).
Cover with another sheet of plastic and marinate at room temperature for 15 minutes.
While the meat is marinating, preheat the barbeque to 375 F (190 C).
Grill skewers for 3 to 4 minutes per side.
Serve over oriental coleslaw or salad.

~ From the Kitchen of the Alberta Beef Producers www.albertabeef.org

PIRI-PIRI MARLIN BROCHETTES on LIME GINGER SALAD December 14, 04

MARLIN BROCHETTES
400 grams fresh marlin meat (cut into 1” cubes)
1 lime (freshly squeezed)	100 ml. Olive oil
50 ml. Wild Garlic Original Hot Sauce
fresh cracked black pepper – to taste
fresh chopped cilantro	1 can water chestnuts
salt – to taste	wooden skewers
Piri-Piri Wing & Seafood Sauce – as needed

Mix together lime juice, olive oil, Wild Garlic Original Hot Sauce, black pepper, cilantro, and marlin cubes in a bowl until the marlin is fully covered. Allow marinating in the fridge for 1-2 hours.
Soak the wooden skewers in water for half an hour and place the marlin and the water chestnuts in an alternating pattern on the skewers.
Cook the brochettes on a hot barbeque until the fish is well done. Brush with Piri-Piri Wing & Seafood Sauce and serve atop each salad.

LIME GINGER SALAD
250 ml. Bean sprouts (washed & strained)	1 lime (freshly squeezed)
250 ml. Glass Noodles (cooked, strained & cooled)
250 ml. Pea Shoots (washed & strained)	25 ml. Ginger (finely minced)
50 ml. Wild Garlic Original Hot Sauce	75 ml. Sesame oil
25 ml. Dark soy sauc	Thai Basil (thinly sliced)

In a large bowl, mix together bean sprouts, Glass Noodles, Thai basil, and pea shoots. In a separate bowl, whip together the remaining ingredients until fully incorporated.
Mix the contents of both bowls together and allow the mixture to sit for 10 minutes, then serve.

DARK SECRETS PLAYFUL PIZZA December 14, 04

1 store-bought pizza crust	4-6 tbsp Dark Secrets BBQ Sauce
3 oz. cooked chicken, cut into strips (or use duck, pork, turkey, or beef)
Green peppers cut into thin strips (volume of peppers to your tastes)
Green onions	Provolone cheese

The beauty of a pizza is that anyone can become a chef! It’s one of the best ways to involve budding younger chefs to play in their kitchen. Throw away the measuring cups & build it to your desires. For an Asian twist…use a little cilantro, shredded carrots, snow peas & bean sprouts, which bring a nice crisp texture to the end result. Most kids will love the way Dark Secrets blends with pineapple, or see the Dark Secrets Cooking Tips/Playing With Fruit for some more fruit ideas. Spark it up with some Wild Garlic Hot Sauce, or Wild Garlic Salsa & Pizza Sauce, or fire it up with a little Dark Secrets Hot Sauce (but mix it with the Dark Secrets BBQ Sauce before adding it to the pizza). Encourage your kids to try their own creations once they know how our sauces taste. They will learn how combinations work & understand tastes. Encourage them to make a few casual notes about what they added, then, as they are tasting, update their notes with ideas on how to change toppings next time. Use smaller pizzas and have everyone make their own, then share the results/tastes around the table. It often fires up their imagination and has the family, or friends planning on the next cook-off. Casual play and quality time is so important. The best theme parties are centered around food…the possibilities are endless. You can always share your favorite combinations on our “Share Your Thoughts” page. Have fun!

PEPPERHEADS GARLIC PRAWNS FLAMBE December 14, 04

5 large jumbo Tiger prawns (peeled & deveined) per person

1 large red onion – diced finely
4 tbs. Olive oil

2 tbsp. Wild Garlic Original Hot Sauce (or more to taste)

¼ lb. white button mushrooms (sliced thin)
2 oz. Grand Marnier liqueur
4 cloves of garlic (diced)

Wash shrimp in a strainer.
To a large sauté pan or wok, add oil & sauté onions and mushrooms over medium high heat.
When the onions are translucent, remove mixture and set aside.
Add the shrimp to the pan and sauté until the shrimp are pink.
When the shrimp turn pink, add the veggie mixture back into the pan, pour two ounces of Grand Marnier into the pan & flambé. (light the liqueur on fire!)
When the flames die down, add two tbsp. of Wild Garlic Original Hot Sauce (or more to taste) over the top and stir fry for two more minutes.

Serve as an appetizer, or over a bed of rice for an entrée. A flambé always adds a bit of ‘spark’ to your dining experience. This also works with Piri-Piri Sauce.

SANDY’S PIRI-PIRI SHRIMP RECIPE December 7, 04

½ to 2/3rds bottle Piri-Piri Sauce	6-20 large tiger shrimp
Wild Garlic Hot Sauce to taste ( Sandy agrees it gives that extra kick!)
¼ to 1/3 rd cup whipping cream (unwhipped)
2 tbsp. butter +	1-2 generous tbsp. fresh chopped parsley
1 tsp. fresh basil (not dried)	1-2 cloves fresh garlic (pressed or shredded)
1 tsp. MDH Chicken Curry Masala Powder ( Sandy’s note: made in New Delhi, India by Mahashian Di Haati Ltd. & available at Real Canadian Superstore)
Freshly squeezed lemon Pinch of garlic powder	Splash of sesame oil

Mix together Piri-Piri Sauce, whipping cream, Wild Garlic Original Hot Sauce (to taste).
Add MDH curry powder.
Peel, de-vein & remove tails from the shrimp, then sprinkle with a pinch of garlic powder, squeeze lemon all over & set aside.
Melt butter with a splash of sesame oil.
Add shrimp and fresh (pressed or shredded) garlic cloves to the butter/sesame oil and sauté on medium high heat.
Before the shrimp begins to turn pink, add the parsley & basil and continue cooking.
When shrimp is nearly done, add the blended sauce and stir briskly to create a roux (allowing it to thicken). Shrimp should be just done.
Put a lid on the sauce pan and cover it for a few minutes and then it’s ready to devour!

~ Compliments of Sandy Stoutenburg (who describes herself as “a loyal Pepperhead”) and she is working on a cookbook. Of course, when her book is ready, we’ll add one of Sandy’s recipes to our feature box on the home page & let you know it’s out.

NAPOLEON MANDARIN BRANDY SAUCE November 11 , 04

2 oz. Napoleon Mandarin Brandy	2 tbsp. brown sugar
2 mandarin sections	salt & pepper (to taste)
4 tbsp. Dark Secrets BBQ Sauce
1 tbsp. Wild Garlic Hot Sauce

In a saucepan mix brandy, sugar, Dark Secrets & Wild Garlic sauces, and squeeze juice & pulp from mandarin sections, then add salt & pepper to taste.
Simmer in the pan to let it get thicker.

Options To Play With This: You can use it as a glaze for poultry (chicken, turkey, duck), sauté mushrooms and finish them off with sauce, for tofu, white fish (marlin & salmon are good too), glaze a ham or pork roast, add it to create a sweet stir fry, or toss your dry garlic ribs or wings in the sauce & finish off in the oven. Add a little mayonnaise to the sauce to create a sweet dip for fondues, fresh veggies, or for slow roasted pork. For glazed carrots: * sweat (*cook medium/low in 1 tbsp. butter & 2 tbsp. water in saucepan until the natural sugars in the carrots come out) carrots, then add 4 tbsp. glaze for 5 minutes on low to finish off. You can also add 1 tsp. *zest (grate from the mandarin peel) and/or 1 tsp. fresh chopped rosemary to the sauce before cooking. The zest adds a little tang & the rosemary adds a little herbal flavour. For the ‘heat lovers’ add Dark Secrets Hot Sauce to taste (remember a little goes a long way.)

~ Thanks to Grant at Sunterra Market Lendrum for providing the inspiration for this!

MISS WILD GARLIC SALSA VERDE July 6 , 04

1 pinch parsley (wash & dry)	1 clove fresh garlic
3 tbsp. Wild Garlic Hot Sauce	2 pieces anchovy fillet
2 tbsp. capers	3 pieces pickled onion
125 ml. olive oil
6 pieces cornichons, sour gherkins, or baby dill pickles

Puree all ingredients except olive oil in a food processor. When the mixture is smooth, add the oil, mix & refrigerate. Serve as condiment for fish, seafood, or pasta. Don’t get hung on whether you use gherkins, cornichons, or baby dill pickles…it’s the taste contrast that makes this work.

HAWAIIAN ELK MEATBALLS May 18, 04
INGREDIENTS:

12 oz (335 g) ground Alberta Ranch raised elk meat
½ cup (125 ml) fresh breadcrumbs	¼ cup (60 ml) onions, finely diced
1/3 cup (75 ml) crushed pineapple, well-drained
1 tbsp. (15 ml) fresh parsley, chopped	1 tsp (5 ml) ground ginger
1 tbsp (15 ml) canola oil
1 tbsp (15 ml) Wild Garlic Original Hot Sauce
Salt and fresh-ground pepper to taste	Rice

INGREDIENTS SAUCE:
2 tbsp (30 ml) butter
1 tsp (5 ml) minced garlic
1/3 cup (75 ml) pineapple, crushed, with juice
¼ cup (60 ml) orange juice concentrate

In a medium bowl, combine elk, breadcrumbs, onion, crushed & drained pineapple, parsley, ginger, Wild Garlic Hot Sauce, salt and fresh-ground pepper to taste.
Mix well to incorporate. Shape into 16 equal-sized meatballs, about 1 ¼ inches round.
Heat a large, non-stick skillet to medium-high. Add oil, when hot add meatballs and sauté until nicely browned, turning frequently.
Remove from pan and keep warm.
Add the butter, onions and minced garlic to the pan. Sauté until the onions are soft.
Add the pineapple and orange juice concentrate to the pan and bring to a boil.
Return the meatballs to the pan. Simmer until the mixture coats the meatballs then serve over your favorite rice.

SERVES FOUR.

~ This recipe compliments of Phil Joy www.enjoycooking.com and the Alberta Elk Commission www.albertaelk.com .

SPICY OVEN BAKED TURKEY WINGS May 14, 04

8 Alberta turkey wings	4 cloves garlic, minced
2 tbsp. (30 ml) olive oil	>2 tbsp. (30 ml) paprika
1 tsp. (5 ml) chili powder	1 tsp. (5 ml) Wild Garlic Original Hot Sauce
2 tsp. (10 ml) fresh rosemary, chopped
2 tbsp. (30 ml) lemon juice	salt & freshly ground pepper to taste
lime wedges for garnish

Using a meat cleaver, chop the knuckle off the turkey wings.
Push the flesh back along the bone to compact the flesh and expose as much bone as possible.
To a large ziplock bag, add the turkey wings, garlic, olive oil, paprika, chili powder, Wild Garlic Hot Sauce, rosemary flakes, lemon juice, salt and freshly ground pepper to taste.
Seal the bag and turn several times to insure all the turkey is coated and the mix is even.
Place bag in the refrigerator and marinate for two hours, turning frequently.
Preheat the oven to 375 F (190 C).
Lightly coat a baking sheet with non-stick vegetable spray.
Open bag and arrange wings on tray.
Bake for 30 – 35 minutes, occasionally brushing with any remaining marinade until wings are cooked through.

Compliments of Enjoy Cooking With Phil www.enjoycooking.com and the Alberta Turkey Producers www.albertaturkey.com It was featured on CFRN & CFCN TV.

THE SWEET ‘' OF RED (Watch The Wings Disappear) April 23,04

5 oz. pure honey	1 bottle Wild Garlic Original Hot Sauce
1 tbsp. butter	flour (less than a cup)
2-3 lbs. Of wings
(optional for heat) ½ to 1 tsp. Dark Secrets ‘Simmering Heat' Hot Sauce

Dust the wings in flower.
Shake excess flour off the wings in a colander or basket.
Deep-fry the wings for 9 minutes.
First heat the honey, Wild Garlic Hot Sauce & butter in a pan, then lower the temperature.
Remove the grease off the wings.
Add the fried wings to the warm sauce for five minutes.
Finish off the wings on a medium pre-heated barbeque. Oil the barbeque grill first, these are sticky, flavourful & fun.
Cook 1 ½ minutes per side. This will leave grill marks...kind of like a few of the Flames faces after a hard fought round one. Baste with a bit of the remaining sauce as you turn them.

These are a solid hit! For FLAMING HOT WINGS, add ½ to 1 tsp. of Pepperheads Dark Secrets Hot Sauce, depending on your ‘desire for fire'. We tested these while watching Game One against the Wings ~ prepped watching the first period, deep-fried during the second & barbequed a round between periods. Grilled the rest before overtime. The third period was the best and overtime was SWEET (2-1 Flames). Our culinary voodoo for Round One was sharing a jar of Wild Garlic Salsa during the third period with Flames fans…we only did this for games 4, 5 & 7, to add some ‘spark' to the Flames.

PEPPERHEADS GARLIC PRAWNS FLAMBE

5 large jumbo Tiger prawns (peeled & deveined) per person
large red onion – diced finely	4 tbs. Olive oil
2 tbsp. Wild Garlic Original Hot Sauce (or more to taste)
¼ lb. white button mushrooms (sliced thin)
2 oz. Grand Marnier liqueur	4 cloves of garlic (diced)

Wash shrimp in a strainer.
To a large sauté pan or wok, add oil & sauté onions and mushrooms over medium high heat.
When the onions are translucent, remove mixture and set aside.
Add the shrimp to the pan and sauté until the shrimp are pink.
When the shrimp turn pink, add the veggie mixture back into the pan, pour two ounces of Grand Marnier into the pan & flambé. ( light the liqueur on fire!)
When the flames die down, add two tbsp. of Wild Garlic Original Hot Sauce (or more to taste) over the top and stir fry for two more minutes.

Serve as an appetizer, or over a bed of rice for an entrée. A flambé always adds a bit of ‘spark' to your dining experience.

DARK SECRETS & WILD GARLIC SHORT RIBS

3 ½ - 4 lbs. short ribs	2 small onions (medium dice)
4 carrots (medium dice)	2 celery stalks (medium dice)
3 cloves of garlic – slivered	1 tbsp. flour
1 tsp. black pepper	1 tsp. sea salt
2 tbsp. thyme leaves	8 tbsp. Dark Secrets Gourmet BBQ Sauce
2 tbsp. Wild Garlic Hot Sauce	1 cup red wine
1 cup chicken or beef stock 1	1 - 28 oz. can of tomatoes
2 tbsp. olive oil

Season short ribs with salt & pepper and brown in oil until all sides are brown.
Add vegetables and sauté for 5 minutes.
Add flour to absorb oil & make a roux. (A ‘roux' is a mixture of flour & butter, juice or fat that, after being slowly cooked over low heat, is used to thicken mixtures such as sauces or soups.)
Add red wine & stock slowly to ensure that there are no lumps.
Add remaining ingredients & bring to a boil, then place into oven (preheated to 325 degrees) for 2-3 hours.

WILD GARLIC & TERIYAKI WATER CHESTNUTS

2 cans white water chestnuts (drained)	1 lb. sliced bacon
1 tbsp. Wild Garlic Original Hot Sauce	2 pinches Chinese 5-spice
3 tbsp. teriyaki (thick) sauce	1 tbsp. fresh chopped ginger

Marinate water chestnuts overnight in Wild Garlic, teriyaki, Chinese 5-spice & ginger. Wrap each piece in ½ piece of bacon. Bake at 375 degrees for 15 minutes. Pat dry with paper towels and serve.

PEPPERHEADS SHOOTER:

Simply add a few dashes of Wild Garlic Original Hot Sauce into a shot glass and fill it up with some fine tequila.

~ Our 3 rd place winner in the Great Wild Garlic Cocktail Contest.

FRESH MUSSELS With WILD GARLIC & GINGER December 8, 03

1 lb. Fresh mussels	1 tsp. olive oil
1 tbsp. fresh grated ginger	1 celery stalk slivered
¼ tsp. Chinese 5 spice (available in most food stores)
1 tbsp. Wild Garlic Original Hot Sauce	1 tbsp. white wine
6 tbsp. coconut milk or cream	4-6 sprigs cilantro (chopped)

salt & pepper to taste