Slice fresh peaches. Lightly sprinkle with Trip and Peggy’s and grill to warm. Amazing! (Try pineapple, apples, and other fruits!)
You Gotta Do This!
Trip and Peggy’s Sauteed Catfish Filets
Wash filets and place them on paper towels to dry. Remove to a platter, cover with lemon juice, sprinkle both sides with a generous amount of Trip and Peggy’s. Set aside. Melt a generous amount of butter in a cast-iron skillet on the stovetop. Put a couple of tablespoons of flour in a slotted spoon, hold over filets and gently tap the spoon to “dust” filets on one side, placing that side in the skillet when butter is hot. Repeat “dusting” on top of filets. Allow to cook until the bottom floured side is light brown (gently raise the filet with a spatula to check), then gently turn over to brown the other side. Remove from skillet when done, add a little lemon juice and enjoy perhaps the BEST CATFISH YOU HAVE EVER HAD! You Gotta Do This!
Grilled Hamburgers and Fresh Cut French Fries
Use 80/20 hamburger meat. Form into patties and season well on both sides with Trip and Peggy’s. Allow to rest and season while hand slicing good-sized Idaho potatoes lengthwise (not too thin), leaving the skin on. Cover with ice and water in a large bowl. Fire up the grill. Heat oil to 350 degrees in Fry Daddy, begin frying potatoes. Put hamburger patties on the grill (not too hot). When potatoes are done, remove from oil to paper towel covered platter and sprinkle Trip and Peggy’s while hot and “wet.” Remove burgers when done and enjoy the best burgers and fries you’ve ever had! You Gotta Do This!
Smoked Turkey, Smoked Chicken
You do this and you’ll NEVER cook turkey or chicken in the oven again!
Prepare the bird by washing and trimming away excess fat and skin from cleaned cavities.
Sprinkle/cover the entire bird, inside and out, under legs and wings, in the neck.
Allow to rest in the refrigerator for at least a couple of hours (overnight, covered with plastic wrap is best).
Prepare coals, hickory, or other hardwoods for smoking, remove the bird from the fridge, and don’t be afraid to sprinkle on more Trip and Peggy’s.
Follow directions for smoking. PS: those “after-Thanksgiving turkey sandwiches will be better than ever as smoked turkey sandwiches.
There go those salivary glands again! You gotta do this!
Steaks, Pork Tenderloin
Cover each side of the steak, pork tenderloin, or other meat, well with Trip and Peggy’s. You can also use Trip and Peggy’s as a rub.
Allow resting in the refrigerator for at least 30 minutes.
Remove and bring to room temperature before grilling.
Add Trip and Peggy’s to taste.
Party Snacks - For example Nuts and Bolts (Chex Mix)
Mix together equal portions of pretzel sticks, Corn Chex, Wheat Chex, Cheerios, and mixed nuts in a large bowl.
Melt one stick of butter in a saucepan.
Drizzle butter over the mixture and stir/shake until well mixed.
Sprinkle generously with Trip and Peggy’s.
Spread on a cookie sheet(s) and bake until warm through and through.
Set aside to cool.
Add more Trip and Peggy’s to taste.
Great holiday or special occasion gift in Dollar Store plastic jars.
Cut yellow and zucchini squash, sweet white onion, peeled, across about ¼” and layer in skillet.
Add EVOO and a little water, cover with Trip and Peggy’s.
Cover and sauté until done, not mushy.
Cut or dice broccoli, cauliflower, potatoes, brussel sprouts, yellow and zucchini squash and spread on cookie sheet.
Brush on EVOO and sprinkle with Trip and Peggy’s.
Bake until done, but not mushy.
Fried Fish or Chicken
Cover meat with Trip and Peggy’s
Add Louisiana Hot Sauce or Crystal
Refrigerate for one hour
You can also use a mixture of Trip and Peggy’s and Louisiana Hot Sauce or Crystal as a marinade!
Add Trip and Peggy’s generously to cornmeal, cornmeal/flour, bread crumbs, or flour.
Toss the meat in cornmeal, flour, etc mixture until well coated.
Refrigerate again for at least 30 minutes.
Fry in hot vegetable/canola cooking oil or peanut oil until golden brown.
Sprinkle with Trip and Peggy’s at the table (Never set your table without it!) if desired.
Make your Bloody Mary with your usual mixture of tomato juice, etc. Pour over ice and sprinkle top with Trip and Peggy’s. Drink through Trip and Peggy’s, do not stir.
My salivary glands are hyperactive just writing this recipe! You can also use Trip and Peggy’s to ‘rim the glass.’
Uncle Raoul's Camp Potatoes
Created at Trip’s Uncle Raoul’s fishing camp many years ago.
4 medium Idaho potatoes, peeled.
2 medium onions.
Slice potatoes and onions about ¼” thick and layer in skillet, potatoes, onions, potatoes, onions.
Add water to about ¼ of potato/onion mixture (if mixture is about 2” high, add ½” water).
Top with one stick butter, halved.
Sprinkle entire top with Trip and Peggy’s to taste.
Cover and simmer until potatoes and onions are done, not mushy.
Use anything you like - vegetables (lettuce, spinach, tomatoes, celery, olives, avocado, carrots, squash, cucumber….), cheese, nuts, etc. Add mayonnaise (not too much), sprinkle with Trip and Peggy’s, mix well. This is your new salad dressing, and it is amazing!
You Gotta Do This!
No need for salad dressing anymore!
Trip and Peggy's Broiled Salmon
4 4-6 oz salmon filets
4 T olive oil
4 T Trip and Peggy's Cajun Seasoning
2 t chopped fresh parsley for garnish
Lemon wedges for serving
Preheat broiler, coat sheet pan with cooking spray, place filets on sheet pan, brush filets with olive oil. Sprinkle with Trip and Peggy's Cajun Seasoning. Broil 10-15 minutes, or until salmon is browned or opaque. Garnish with fresh parsley and lemon wedges.
"I had never liked salmon before my wife prepared Trip and Peggy's Broiled Salmon! We had it 3 times that week!"
Chocolate Chip Cookies
Follow the recipe on the back of a 12 oz package of Nestles Semi-Sweet Morsels, substituting UNSALTED BUTTER for butter and omit ½ teaspoon salt, adding 1 tablespoon (or rounded tablespoon) Trip and Peggy’s Cajun Seasoning instead.
(Preheat oven to 425)
1 cup Yellow Corn Meal
1 cup All-purpose Flour
4 Tablespoons Sugar
4 Teaspoons Baking Powder
1 Rounded Teaspoon Trip and Peggy’s Cajun Seasoning.
Add 1 Cup Milk, 1 Egg, ¼ Cup Vegetable Oil.
Mix until batter smooth.
Bake in well-greased pan or iron skillet for 23-25 minutes or until golden brown.