Blasted Burgers

• 1½ lbs ground chuck
• 1⅓ cups grated sharp cheddar cheese
• 8 Tbsp Sable & Rosenfeld 3 Pepper Blast Dip
• Salt & pepper to taste

Season ground chuck with salt & pepper. Divide into 8 equal portions & shape each portion into a 4-inch round patty.

Top each of 4 patties with 1/3 cup grated sharp cheddar cheese & then 2 tbsp 3 Pepper Blast. Place a second patty over each cheese-topped patty, pressing to seal.

Grill burgers 4- 6 minutes per side or until desired degree of doneness is reached. Serve on buns with choice of condiments.

Serves 4.

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Shrimp Ceviche

• 1 lb of cooked shrimp
• Juice of 2 limes
• 1 c cucumber, diced, seeded & peeled
• 1/2 c finely chopped red onion
• 1 c diced, seeded tomato
• 1 Tbsp roughly chopped cilantro
• 2 jalapeno peppers, seeded and diced
• 1/4 c Persian Lime Oil
• 1/2 c Coconut Balsamic OR 1/2 cup Peach Balsamic

Chop shrimp in to 1/2-inch pieces in a medium glass bowl. Add lime juice, cumbers, onion & peppers. Refrigerate for 1 hour. Stir in tomato, cilantro, oil & balsamic. Let stand at room temperature for 30 minutes.

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Easy Cheesy Corn Toast

• 1 c Stonewall Kitchen Spicy Corn Relish
• 1 c Monterey Jack cheese, finely shredded
• 1 loaf French bread (soft, not too crispy)
• 1/4 c mayonnaise
• 1/2 tsp garlic salt

Preheat oven to 400 degrees F. In a small bowl, mix Spicy Corn Relish, cheese, mayonnaise & garlic salt. Slice the bread into 1/4-inch slices. Place the slices on a cookie sheet. Top each slice with a spoonful of the cheese & relish mixture. Bake until bubbly & brown (approximately 8 min).

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