Recipes

Name: Cole Slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 4 ea Radish; 1 T Fresh Garlic; 0.5 ea Red Onion; 0.5 T Dijon Mustard; 0.5 c Mayonnaise; 4 oz Apple Cider Vinegar; 0.5 T Taco Seasoning; 0.5 T Celery Seed; 1 T Mississippi Red Pepper Sauce; 1 T Brown Sugar; 1 ea Lime Juice + Zest; 1 c Fresh Parsley; 0.5 T Black Pepper; 0.5 individual Shredded Cabbage; 0.5 bunch Shredded Celery; 1 oz Honey; 1 T Salt

[[ recipeID=recipe-9m05h325n, title=Cole Slaw ]]

[[ recipeID=recipe-8m05gwzy6, title=Spanish Rice ]]

[[ recipeID=recipe-8m05h8r45, title=Chimichurri ]]

[[ recipeID=recipe-8m0442blj, title=Watermelon Margarita ]]

[[ recipeID=recipe-8m04ghd86, title=Mexissippi Mule ]]

Ingredients

Instructions

Ingredients

4 ea Radish
1 T Fresh Garlic
½ ea Red Onion
½ T Dijon Mustard
½ c Mayonnaise
4 oz Apple Cider Vinegar
½ T Taco Seasoning
½ T Celery Seed
1 T Mississippi Red Pepper Sauce
1 T Brown Sugar
1 ea Lime Juice + Zest
1 c Fresh Parsley
½ T Black Pepper
½ individual Shredded Cabbage
½ bunch Shredded Celery
1 oz Honey
1 T Salt

Instructions

In blender, combine radish, garlic, onion, mustard, vinegar, taco seasoning, celery seed, pepper sauce, brown sugar, lime, seasonings, and blend. Pour blended mixture over cabbage and celery, mix thoroughly until mixture is incorporated, garnish with fresh parsley and/or cilantro.

Ingredients

Instructions

Ingredients

3 oz Vegetable Oil
3 small diced White Onion
2 small diced Bell Pepper
2 T minced Garlic
2 oz Tomato Paste
1 oz Mississippi Red Pepper Sauce
1 T Taco Seasoning
1 qt Jasmine Rice
1 ½ qt Chicken Broth (low sodium)
1 ½ T Salt

Instructions

In heavy bottom sauce pot heat oil, onion, and bell pepper, sweat ingredients. Once translucent add garlic, tomato paste, Mississippi Red Pepper Sauce, and taco seasoning, bring to a simmer. Once simmering add rice and stir for 5 minutes until rice is hot and coated with all ingredients. Deglaze with chicken broth. Bring to a boil and stir, cover and turn heat to lowest setting for 15 minutes. After 15 minutes cut OFF heat and let sit for 10 minutes covered, fluff and serve.

Ingredients

Instructions

Ingredients

1 bunch Parsely
½ bunch Cilantro
½ bunch Mint
¼ individual Red Onion
1 T Raw Garlic
2 oz Fresh Lime Juice
2 ea Lime Zest
2 oz Fresh Lemon Juice
1 ea Lemon Zest
1 ½ oz Dijon Mustard
1 oz Mississippi Red Pepper Sauce
1 T Salt
1 T White Pepper
1 ½ C Half Oil Blend of Extra Virgin Olive Oil & Vegetable Oil

Instructions

Combine all ingredients except oil in food processer and blend, slowly add oil to make paste. Serve and store in refrigerator.

Ingredients

Instructions

Ingredients

¼ oz Mezcal
¾ oz El Jimador Tequila
½ oz Triple Sec
½ oz Agave Nectar
½ t Mississippi Red Pepper Sauce
1 oz Fresh Lime Juice
½ oz Watermelon Juice
½ oz Grapefruit Juice
Splash of Orange Juice

Instructions

Mix ingredients and pour over ice in salted or sugared rim. Use a watermelon slice as the garnish.

Ingredients

Instructions

Ingredients

1 ½ oz Cathead Vodka
5 drops of Mississippi Red Pepper Sauce
1 oz Agave Nectar
¾ oz Fresh Lime Juice
Fill with Jarritos or Sprite

Instructions

Mix ingredients and pour over ice in a copper mug, garnish with fresh lime slice.

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Recipes

Cole Slaw

Ingredients

Instructions

Ingredients

Instructions

Spanish Rice

Ingredients

Instructions

Ingredients

Instructions

Chimichurri

Ingredients

Instructions

Ingredients

Instructions

Watermelon Margarita

Ingredients

Instructions

Ingredients

Instructions

Mexissippi Mule

Ingredients

Instructions

Ingredients

Instructions

Notes