Then Hot Mama’s is here for you, with one of her classy dish using her delicious pepper jelly. This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. You can enjoy this with crackers and soft cream cheese. Bellow is two easy and fast recipes, which will amaze your visitors to the last, drop. So come on over to Hot Mama’s and pick yourself up a pepper jelly that will make you standout this holiday.

 RECIPE 1:
Ingredients
•        1 (8 ounce) package cream cheese, softened
•        1/2 cup Hot Mama’s Pepper Jelly

Directions
1.       Spread jelly over the block of cream cheese.

RECIPE 2:
Ingredients
•        12 water crackers
•        4 tbsp. softened cream cheese
•        4 tbsp. finely chopped cooked ham (smoked or unsmoked)
•        2 tbsp. Hot Mama’s Pepper Jelly
•        Finely chopped fresh chives for garnish

Directions
1. Spread a water cracker with 1 tsp. softened cream cheese, sprinkle with 1 tsp. ham, and top with 1⁄2 tsp. red pepper jelly. Garnish with a pinch of finely chopped fresh chives. Repeat to make remaining canapés.

Enjoy!

2 duck breasts
1 sweet potato
2 tbsp Hot Mama’s Pepper Jelly
1 tbsp sherry vinegar
4 tbsp butter, melted
Coarse sea salt
Freshly ground black pepper

Slash the skin of the duck breasts diagonally at 1 inch intervals and rub plenty of salt and pepper over the skin and into the cuts.

Scrub the sweet potato and cut into ½ inch slices, discarding the ends.

Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes, according to how pink you like your duck.

Meanwhile, warm the Hot Mama’s Pepper Jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.

Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

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To make the sauce: combine the pepper jelly and butter in a small saucepan. Place over low heat until the butter melts, stir, and brush or spoon over hot corn.

Place the ears of corn, side by side, on a large piece of foil. Wrap tightly and repeat with one more layer. Place on grill over high heat for 8-10 minutes per side. Let the corn cool for 10 minutes before unwrapping and shucking. Serve hot with the sauce and salt to taste.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

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4 (6-ounce) beef fillets

Marinade:

4 tablespoons Hot Mama’s Habanero Hot Sauce
8 tablespoons olive oil
1 ounce garlic, minced
1 ounce chopped thyme, rosemary, and sage
Salt and pepper

Tamale filling:

Olive oil
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1 ounce garlic, chopped
1 onion, sliced
1 tablespoon Hot Mama’s Habanero Hot Sauce

Tamale:

8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1 ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed

Directions

To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.

To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.

To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.

To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.

Hot Mama’s Product: Hot Mama’s Habanero Hot Sauce

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In a saute pan, add canola oil and heat. Add the conch, onion, and garlic and saute until translucent, about 3 minutes. Remove from the heat and cool.

Make the batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Season with Hot Mama’s Habanero Hot Sauce and Worcestershire sauce. Stir in the parsley and the cooled conch mixture.

Heat the oil to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the oil. When the fritters pop to the surface, roll them around in the oil to brown them evenly. Remove and drain on paper towels. Serve with Hot Mama’s Habanero Hot Sauce.

Hot Mama’s Product:  Hot Mama’s Habanero Hot Sauce

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If you are a follower of Hot Mama’s Belize on Facebook, you’ve probably seen a recent post stating we are implementing 5s in the factory.  Unless you are familiar with organization methodologies, you are probably wondering ‘just what is 5s?’.  5s is something we are taking very seriously at Hot Mama’s Belize.

5S is the name of a workplace organization methodology created by Hiroyuki Hirano that uses a list of five Japanese words which are seiri, seiton, seiso, seiketsu and shitsuke to improve productivity, plant maintenance, quality, health, and safety.  Translated into English, these principles are Sort, Straighten, Shine, Standardize, and Sustain.

The 5S Principles In Practice

Sort: Clearing the work area

Any work area should only have the items needed to perform the work in the area. All other items should be cleared (sorted out) from the work area.

Straighten: Designate Locations

Everything in the work area should have a place and everything should be in its place.

Shine: Cleanliness & workplace appearance

Not only should the work area be clear, it should also be clean. Cleanliness involves housekeeping efforts, improving the appearance of the work area, and even more importantly, preventive housekeeping – keeping the work area from getting dirty, rather than just cleaning it up after it becomes dirty.

Standardize: Everyone doing things the same way

Everyone in the work area and in the organization must be involved in the 5S effort, creating best practices and then getting everyone to “copy” those best practices the same way, everywhere, and every time. Work area layouts and storage techniques should be standardized wherever possible.

Sustain: Maintaining the 5S’s

The 5S’s involve a culture change. And to achieve a culture change, it has to be ingrained into the organization – by everyone at all levels in the organization.

Benefits of 5s

Improved Productivity -  A key aspect of Hirano’s organisation approach is that the often-needed items are stored in the most accessible location and correct adoption of the standardization approach means that they are returned to the correct location after use.

Improved Plant Maintenance - Workers ‘own’ a piece of the factory and are responsible for keeping it clean and tidy, taking ownership for highlighting potential problems before they have an impact on performance.

Quality -  An inappropriate factory layout can result, for example, in product damaged through excessive movement or through using non-standard processes.

Health & Safety - Clear pathways between work tables and storage racks can minimise accidents, as can properly swept floors.

Next time you stop in Hot Mama’s Belize for a tour or to shop in the Hot Shoppe take a look to see if you see the 5s’s in practice!

Bowl #2
1/3 cup Hot Mama’s Orange Blossom Honey
¼ cup Canola Oil ( I prefer to use Olive Oil)
1 teaspoon Vanilla

Mix all of the ingredients in bowl #1 together

Mix all of the ingredients in bowl #2 together

Combine both bowls together and spread onto a baking sheet.

Bake on the center rack in the oven at 300 degrees. After 15 minutes
Remove the baking sheet and stir. I would suggest that you use a
spatula to turn the oats. Return to the oven and bake for a
further 20 to 30 minutes. Oats should be light brown. Be careful
not to overcook.

Remove from the oven and stir the oats around so that it does not
stick to the baking sheet and which will allow it to cool down.

Optional Ingredients to be added after it is cool:-
dried fruits – such as coconut, raisins, nuts, M&M’s

Store in an airtight container or in the refrigerator.

Hot Mama’s Products:  Hot Mama’s Orange Blossom Honey

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½ cup mayonnaise
2 tbsp ketchup
1 tsp Worcestershire sauce
1 ½ tsp Hot Mama’s Mango Sting sauce (or to taste)
2 tsp brandy (optional)
1 tsp sherry (optional)

Mix all ingredients together until well blended.
Spoon over seafood.

Recipe sufficient for 2 lbs seafood.

Submitted by Tershia Lambrechts

Hot Mama’s Products:  Hot Mama’s Mango Sting

One of our new Hot Mama’s fans is Skiz Fernando, a Sri Lankan foodie who blogs at http://riceandcurry.wordpress.com.  Check out what Skiz has to say about Hot Mama’s in his latest post about the Fancy Food Show.

Combine honey, grated lime peel, lime juice and cayenne pepper, mix well. Whisk in vegetable oil until blended.

Hot Mama’s Products:  Hot Mama’s Orange Blossom Honey, Hot Mama’s Pepper Flakes

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