PULP Bloody Maria

Because how else would you start youR Sunday mornings?


  • 1-2 oz Goza Anejo Tequila

  • 8 oz Holeman & Finch Bloody Mary Mix

  • 1-2 oz. Your favorite Pulp Hot Sauce, single or double?

  • Your favorite Doux South Pickles

  • A wooden skewer

  • A pint glass with Ice

  • Your favorite pulp chili powder and kosher salt for a rim if you would like
    Worcestershire/ soy sauce/ liquid aminos, whichever you prefer

  • Cracked black pepper


  1. Fill pint glass with your favorite ice

  2. Add Hollman and Finch Bloody Mary Mix

  3. Add Goza Anejo Tequila

  4. 1 1/2 TSP Pulp- Fresno Chili Sauce

  5. Couple shakes of Worcestershire/ soy sauce/ liquid aminos

  6. Cracked black pepper to taste

  7. Shake or stir until well mixed

  8. Garnish with Doux South Drunken Tomatoes, Mean Green Tomatoes,
    and Angry Cukes on a wooden skewer and serve

    Enjoy Responsibly!

Additional Options:

Add horseradish before mixing
A couple shakes of your favorite Pulp probiotic chili powder in the mix
A couple shakes of celery seeds

Optional Garnishes:

A celery stick
Bacon strips
Pickled okra
Pickled carrots



Pulp Hot Wing Recipe

Highly recommend making wings in a fryer, but an oven does the trick


2 packages of @FourBellyFarms Chicken wings

Your choice of oil

Salt and pepper to taste

Your favorite Pulp hot sauce

One pat of @BannerButter Red Pepper Mash Butter


1 Qt hot water

¼ C kosher salt

¼ C Fresno or Habanero Carrot Pulp Chili Powder


  1. Prepare Brine ahead of time and allow to cool. Brine chicken overnight

  2. Preheat oven to 400* with oven rack in middle position

  3. Remove wings from brine and allow to dry. Place wings in large mixing bowl

  4. Drizzle with oil and season with salt and pepper (Use a little less salt and pepper than normal, you can always add more at the end)

  5. Mix well with hands or tongs until evenly coated with oil and seasonings

  6. Place chicken on sheet tray in one even layer and place in oven on the middle rack. Feel free to line your sheet tray with foil or parchment to save you some time doing dishes

  7. Bake for 15 minutes and rotate sheet tray 180 degrees

  8. While chicken is baking, wash mixing bowl and tongs well with soap and hot water and set aside to dry

  9. Bake for another 15 minutes or until crispy and thoroughly cooked

  10. While chicken is finishing cooking. Melt butter and add Pulp to make sauce

  11. Turn your oven to broil and broil the wings until golden brown. When finished, place back in clean mixing bowl

  12. Drizzle sauce over chicken and mix well with tongs

  13. Place wings on platter and serve with your favorite blue cheese or ranch  dressing


Delicious Gametime Dips (or additions to previous and future recipes)

*Note, there are 3 recipes this week so look for other posts

#1- Queso “Fundido” Dip- Great for nachos, tacos or just dipping @SieteChips


1/2 # Pine Street Market chorizo

4 oz Shredded cheddar cheese

4 oz Shredded fontina cheese

4 oz Fresh mozzarella, cut into cubes

1 T Flour (optional) Omit if gluten free

1 C Whole milk

1T-¼ C Your favorite Pulp powder, depending on how spicy you like it Poblano Serrano Jalapeno (recommended)

Roughly ¼ C Pine Street Market Bacon Jam


  1. Turn oven to Broil-Hi, and place rack two levels down from top

  2. Brown chorizo in medium saucepan over medium heat

  3. Add flour to chorizo and cook until it doesn’t smell like flour. Be careful not to brown the flour

  4. When flour is cooked, pour in milk, chili powder, salt and pepper, bring to a boil, this is the thickest the mixture will ever be

  5. When sauce boils, lower heat a couple notches and add cheese slowly, stirring constantly to prevent scalding or breaking

  6. When sauce is nice and saucy, pour into small to medium sized oven safe bowl and top with dollops of bacon jam

  7. Place bowl under broiler until bacon jam is warm and fundido is nice and brown on top. Feel free to drizzle a little Pulp sauce on top too

  8. Enjoy!

#2- Pimento Cheese Dip- Great with crackers, on BLTs or fried green tomato sandwiches

*If you have an electric mixer great, if not you can mix this recipe by hand


1 C Sharp cheddar cheese, shredded or shaved

4 oz Cream Cheese, softened for dip, If you want a thicker spread use 8 oz

¼ C Duke’s Mayonnaise

½ C Fresh Roasted red bell peppers, peeled and diced. Or a high quality jar style

2 T Pulp Fresno Sauce

And/ Or

2 T Fresno chili powder

Healthy cracks or black pepper


  1. Add softened cream cheese, Mayonnaise and Pulp to mixing bowl

  2. Mix until well combined, Feel free to leave cream cheese a little chunky

  3. Add cheese and mix well

  4. Add roasted red peppers and mix well

  5. Congratulations, you just made pimento cheese. Enjoy!

#3- Salsa Verde

Great on nachos or tacos or in chili

*You’ll need a blender or food processor for this one


10 ea Green tomatillos, husk removed and washed

1 ea Anaheim pepper

1 ea Poblano pepper

1 ea Jalapeno pepper

2 ea Green onions

1 ea Garlic clove

2 T Oil of choice

¼ C Poblano Serrano Jalapeño Pulp

¼ C Cilantro, stems are ok

1 ea Lime, juiced

Salt and pepper to taste


  1. Turn oven broiler to high and place oven rack two notches from the top position

  2. Place tomatillos, green onions, garlic and peppers in medium mixing bowl

  3. Add oil and salt and pepper. Mix well until coated

  4. Place tomatillos, green onions, garlic and peppers on lined sheet tray and place in oven

  5. Broil until heavily roasted, not burned

  6. Remove tray from oven and flip everything over so you can roast the other side

  7. Roast other side to same degree

  8. Remove from oven and allow ingredients to cool, feel free to remove the skin from the peppers if you prefer

  9. When ingredients have sufficiently cooled, place in blender or food processor

  10. Add remaining ingredients and blend until smooth

  11. Put contents into a plastic squeeze bottle or bowl and enjoy!



Pulp Nachos

*This recipe is super simple but you can’t go wrong. Even impress your friends!


1 bag of Siete no salt or sea salt chips

¼ # Pine Street Market Shredded Brisket, season with salt and pepper to taste

1 T Your favorite Pulp chili powder or 2 T Pulp hot sauce, I suggest Poblano Serrano Jalapeno

1 C Course shredded sharp cheddar cheese

Pice de gallo (see recipe below)

Guacamole (see recipe below)

Sour cream

*Also feel free to pour the queso dip from last week all over these nachos

*Or the salsa verde


  1. Have all of your toppings ready to go before starting this recipe

  2. To prepare beef, place in bowl, add Pulp powder, stir well and set aside

  3. Turn your oven’s broiler on high and warm up for at least 5 minutes

  4. Place oven rack in middle position

  5. Line sheet tray with parchment paper, so you have one less pan to wash

  6. Pour chips onto sheet tray in a nice pile

  7. Sprinkle cheese evenly over chips

  8. Place sheet tray under broiler until nice and golden brown. It is ok if you over cook a couple chips as long as the cheese is perfect

  9. Remove tray from oven

  10. Add a thin layer of shredded beeF

  11. Top with the delicious trinity of pico, guac and sour cream

  12. Drizzle your nachos with Pulp Hot Sauce if you like and enjoy!



PICO DE GALLO (prepare before guac)


1 ea pint of cherry tomatoes, the more colorful the better. Cut into quarters

1 ea lime, juiced

1 ea jalapeno, remove seeds and pith, small dice

1/4 C chopped cilantro, stems ok

3 ea stocks green onion, thinly sliced

2 ea Healthy pinches of sea salt

Cracked black pepper to taste


  1. Place ingredients in bowl and mix well!





2 ea avocados

1 C pico de gallo, measured with a slotted to spoon to remove liquid (reserve liquid)


  1. With large chef’s knife, not a paring knife, cut avocado along prime meridian. Follow the pit around the entire avocado, careful not to cut through the pit or your hand. Separate the halves laying them on the cutting board cut side up. Using your chef’s knife, whack the pit with the sharp edge of the knife, pick it up and twist the knife with pit to remove and discard.

  2. Now switch to a butter knife so you don’t accidentally cut through the avocado skin into your hand. Score the avocado into small ¼ inch squares

  3. With a large spoon, scoop out avocado flesh into medium sized mixing bowl. Sprinkle with a pinch of salt.

  4. Repeat with second avocado

  5. Mash avocado meat with a fork or a whisk until a little chunky. Add a little bit of the pico liquid if you need some lubrication mashing the avocados

  6. Add pico and mix until evenly distributed

  7. If storing overnight, lay a piece of plastic wrap directly onto to guacamole leaving no room for air or bubbles




* This recipe is for the grill. I recommend charcoal but if you have gas that’s ok.

* I highly recommend getting a charcoal chimney to start your coals, It will make your life way less stressful.


Oil of choice


Cracked black pepper

Your favorite Pulp chili powder, add either before or after grilled

4 ea Chicken thighs from @SpringerMountainFarms, deboned

And/ Or

1 ea(2 if you are really hungry) Flat Iron Steak from @pinestreetmarket

8 ea Siete tortillas, cassava, coconut and flax or almond


Your favorite Pulp Hot Sauce

½ ea White onions

½ C Cilantro

1 ea lime, cut into 8ths

*feel free to use our queso recipe to top your tacos

*or our pico de gallo recipe

*or our guacamole recipe

*or our salsa verde recipe


  1. You want to marinate or season your meats for at least an hour before grilling at room temperature. If you marinate overnight pull meats out about an hour before you grill.

  2. Use oil to cover meats well. Season with salt pepper and Pulp chili powder liberally. Follow the above guideline and allow your meat to marinate

  3. While meat is marinating, prepare your coals. I prefer the Alton Brown method of using a small amount of newspaper, or a brown paper sack from the grocery store, drizzle a little vegetable oil on it and wad it up loosely and place in the lower cavity of the chimney. The oil helps the paper burn slower using less paper but still lighting the lower coals

  4. Grilling tip, when you first place meat on grill, don’t touch it for at least 4-5 minutes. Longer if you have the nerve. Just leave it alone. As long as your coals are ready and not too blazing hot your meat is fine. You are developing a nice crust and actually helping the meat to release from the grate easier

  5. When meat is fully cooked, remove from grill and bring into the kitchen. Let it rest for at least 6-8-10 minutes before cutting. Give it time to relax and let all of the juices return to their places. If you cut it too early the juices will all run out

  6. While meat is resting, place tortillas on grill for a few seconds to warm through, dont burn, just add a little color

  7. Chop chicken into small bite sized pieces. Slice the beef against the grain into long thin strips for easy biting

  8. Place meat on tortillas and top tacos with your favorite toppings and enjoy!



Grilling tips

  1. Fill top cavity with charcoal and light the oil soaked paper. It should take about 45 minutes - an hour for the coals to be white and ready for grilling

  2. During this time, prepare your toppings. If you are using siete tortillas, remove them from the freezer to thaw

  3. When coals are done, you have a couple different schools of thought here, you can either spread the coals evenly on the lower grate for even cooking or you can pile them on one side so you can get direct and indirect heat from your grill. Choose what works best for you

  4. Use and old towel or even a paper towel to apply a layer of oil to grill grate to help prevent meat from sticking

  5. Place meat on grill and cook to desired doneness



Four Perfect Pulp Hotdogs

This week you get four different recipes!

Four topping recipes to pair with four sausages from Pine Street Market.

*All recipes are for four dogs

*All dogs/sausages should be cooked in the same manner

You will need:

A medium to large cast iron skillet(use medium heat)

1 T oil

Feel free to use a lid to cover the sausages to help stem them to ensure they are fully cooked

Use @ small hoagie loaves for buns, split open(don’t cut through) with small serrated knife and place over dog on last turn. Add a little water to steam




1.“Red Hot” - Pork and beef frank


⅛ th Head white cabbage, thinly shaved

1 ea Ear of corn. Remove, stalk, husk and silk  

¼ C Fresno Chili Pulp

Cracked black pepper to taste

½ C Queso fresco, crumbled

Salt and pepper to taste


  1. Stand ear of corn on stalk end in the middle of large mixing bowl. Using a knife that is sharp enough for the job but it won’t break your heart if it gets dull from hitting the bowl

  2. Slice corn off cob a few rows at a time being careful not to cut too deep. You just want to kernel

  3. Remove unwanted outer leaves from cabbage head

  4. Cut cabbage head into eighths along the prime meridian. Remove stem portion from one eighth

  5. Laying eighth on cut side, slice as thinly as possible, place in mixing bowl

  6. Add Pulp, salt and black pepper  to bowl and mix well

  7. Let mixture marinate for at least 30 minutes prior to service. Up to the day before

  8. Top frank with slaw and top with queso fresco and enjoy



2. “Kielbasa”- Just Kielbasa. Enough said


2 ea White onion, julienne

2 ea Cubanelle peppers, ½ “ slices, rings

4 oz. Banner Butter “Sea Salt”

2 T Fresh oregano, fine chop

Hungarian Wax Pulp, to taste

Salt and pepper to taste


  1. Heat cast iron skillet to medium-low heat

  2. Add 2 T butter to skillet. Melt, but don’t brown

  3. Add onions and and saute until golden brown(caramelized)

  4. *Note, you may have to add more butter during caramelization process. Don’t add salt, salt will release unwanted moisture from the onions causing them to steam not brown. Remove from pan

  5. Turn temp up to medium high

  6. Add 2 T butter to skillet, melt but don’t brown

  7. Add peppers to skillet. Saute until soft and brown. Remove from heat

  8. Place sausage in bun. Top with onions, then peppers

  9. Top with Hungarian Wax Pulp sauce

  10. Top with oregano and enjoy!



4.“Mexi-Dog”- Roasted Poblano Dog


{Pickled carrots- Stir vinegar, salt and sugar together until salt and sugar dissolve

1 ea Large carrots or 2ea medium, peeled, jullienne

Pinch of sugar

Pinch of salt

¼ C Rice wine vinegar}

2 T Habanero Carrot Pulp

1/4 ea Red onion, julienne, thinly sliced as possible

2 ea Radish, julienne on mandoline

1 x large or 2 ea medium tomatillo, husk removed and rinsed, small dice

2 T Cilantro, chopped, stems are good here as well. Great flavor and good crunch

1/2 ea Lime, juiced

Salt and pepper to taste

Avocado slices


Creme Fraiche (sour cream, or fage)


Both… reserve for the end


Pickled Carrots

  1. You want the carrots to be as small as possible so the pickle works quickly. If you have a mandoline, julienne them, if you trust your knife skills then cut then into julienne or small dice, even brunoise. Or if you want to make it quick then just peel them, cut them in half longways and cut them into thin half moons. Place the carrots in large bowl, non metal as not to react with the vinegar. Pickle for at least 30 min.

  2. While carrots are pickling, prepare the remaining ingredients and add to mixing bowl, including Pulp, lime juice and salt. Not avocado and or creme fraiche which are for the toppings topping

  3. When carrots are soft but still crunchy, strain them and add them to the mixing bowl. Mix well

  4. Top dog with salad

  5. Now it’s time for the avocado slices and or creme fraiche!

  6. Enjoy!



3. “Garden Dog”- Bratwurst


1 ea Cucumbers, thinly sliced(use mandolin if you have one). Peel and remove seeds if you like

¼ C Rice wine vinegar

½ t Sugar

2 ea Pinch Kosher salt

2 T Basil, chiffonade(stack basil leaves, roll into tight cigar and slice as thin as possible)

Poblano Serrano Jalapeño Pulp (PSJ) to taste


Quick pickle cucs:

  1. Place salt, sugar and vinegar in medium sized bowl. Stir until salt and sugar dissolve

  2. Place cucs in medium sized bowl, stir until evenly coated. Set aside for at least 20 minutes to marinate, stirring occasionally

  3. When sausage is finished, place in bun and top with pickles

  4. Pour on Poblano serrano Jalapeno sauce

  5. Top with basil and enjoy!



Pulp Mini Calzone Recipe

*Pulp Fresno Chili goes really well with pizza


1 package Whole Foods premade Pizza Dough

Pizza Sauce, refer to recipe

Pine Street Market ‘nduja, made with Pulp Fresno chili wet mash

Fresh Mozzarella, sliced or pulled into small pieces

Fresh course grated parmesan, use the medium sized holes on the grater

2 T Olive Oil for sauteing

1/4 C Olive oil for brushing calzones


  1. Cut dough into 8 equal pieces

  2. Place dough balls on lined sheet tray and allow to rise for at least an hour, cover with plastic wrap.

  3. Preheat oven to 425* with oven rack in middle position

  4. Get all of you fillings ready while oven is preheating

  5. When dough has risen, it is time to roll them out/stretch them into perfect little calzone size discs using your hands or a rolling pin

  6. Put a little flour on your hands or on the rolling pin and cutting board

  7. Start rolling dough into at least 4” rounds, 5-6” is better and thin but not too thin

  8. Place dough on floured surface, spoon pizza sauce one tablespoon at a time onto one half of the dough(remember, this is a calzone you will be folding it in half) Don’t get it too close to the edge or your calzone will be hard to seal and you will have leaks

  9. Now start adding the other toppings adding cheese last, get plenty of toppings but don’t fill it too full it will be hard to close

  10. Fold half of dough with no toppings over the toppings side and start to seal your edge, start at one end of the half moon folding a little dough, like a half inch over the next half inch of dough continuing that braided pattern all the way to the end. Fold that last section back over the previous half inch to seal

  11. Place calzone on lined sheet tray and start making the next one

  12. Brush calzones with olive oil before placing in oven

  13. Bake for roughly 12-14 minutes, or until golden brown, rotate pan halfway through

  14. Be sure to let the calzones cool for a good 5 minutes before attempting to eat. The inside will be like lava

  15. Serve with a bottle of Pulp Fresno Chili and the remaining pizza sauce to dip

  16. Enjoy!



Pizza Sauce Recipe

*Pro tip- If you grow tomatoes, take those tomatoes at the end of the season, when you have had your fill of tomatoes and can’t eat one more tomato, throw them into a gallon Ziploc bag and freeze them until the next season or over the winter so you can make delicious homemade tomato sauce.


1 ea small or ½ large white onion, small dice

2 T olive oil

1 ea fresh garlic clove, sliced, sprinkled with kosher salt and smashed into a paste

1 ea 6 oz can tomato paste

1 ea 26.5 oz container of Pomi chopped tomatoes

10-12 ea basil leaves, chiffonade

Salt and pepper to taste

Feel free to add some Pulp powder for some extra spice


  1. In medium saucepan heat olive oil over medium heat

  2. Add onions and a pinch of salt, you do not want to saute the onions, just sweat them, no color

  3. When onions are nice and translucent add garlic “paste” cook for just a minute still no color

  4. Add tomato paste to pan and cook until hot and mixed well with the onions and garlic

  5. Add tomatoes and stir well making sure all of the tomato paste is incorporated

  6. Remove from heat and stir in salt and pepper and basil (you want the basil to be nice, fresh and green)



Pulp Chili

*This recipe is better made the day before and reheated on game day

*Note, This is a stovetop recipe. If you have an Instant Pot or pressure cooker, please feel free to use it, they work just as well, minus the sauteing

*Serves at least 8 people


2 T olive oil (or bacon grease if you prefer)

2# Butcher Burger from Pine St Market- All-Natural Brisket, Riverview Farms Pork, and House Applewood Smoked Bacon

2 ea medium-large White onions, medium to large dice

4 ea large Anaheim chiles, Blistered on grill or under broiler. Peeled and deseeded, rough chop

1 ea 28 oz. Can of Whole Tomato , crush with hand and separate from liquid, reserve

1 ea 6 oz can Tomato Paste

.5 C dry black beans, cooked ahead of time, see associated recipe

.5 C dry adzuki beans, cooked ahead of time, see associated recipe

.5 C dry great northern white beans, cooked ahead of time, see associated recipe

About 5 ea good sized dried ancho chiles, stems and seeds removed

About 5 ea good sized dried pasilla peppers, stems and seeds removed

^Rehydrate dried chiles in 1qt, 4 C, 32 oz hot water for about 1 hr. Blend in blender when rehydrated.

¼ C your favorite Pulp Chili Powder, or sauce

1 T Cumin seed, toasted in a non stick pan

Salt and pepper to taste


  1. First step as always, Mise en Place. Get all of your ingredients and tools ready so you are ready to cook

  2. In large 1-2 Gallon stock pot, brown Butcher Burger in fat or lipid of your choice over medium/high heat. Remove from pot and set aside

  3. Add white onions to pot and saute until golden grown, slight char is ok. Reduce heat to medium

  4. Add tomato paste to onions and stir. Cook tomato paste until onions are coated and you have good caramelization of the tomato paste on the bottom of the pot. Do not burn

  5. Add blended rehydrated chiles and liquid from whole tomatoes to pot and and bring to a simmer, stirring well to remove all caramelized tomato paste from bottom

  6. Add browned meat, beans, Anaheims, hand crushed tomatoes, Pulp chili powder and cumin seeds to pot. Simmer for 1.5 hrs, or longer if you like. Remember, all ingredients are precooked, you just want to bring all of the flavors together

  7. Season with salt and pepper, probably 1 T salt and probably 10 cranks od black pepper

  8. Serve with your favorite toppings like crushed siete chips tortilla chips, sour cream, shredded cheddar cheese, thinly sliced green onions



Cooking beans

*Precooking your beans for the Pulp chili recipe will ensure perfect cooking of the beans and we are making a meat stew here not bean soup. Precooking your beans will allow you to get rid of the starchy bean liquid so your stew isn’t overly starchy and cloudy. This will allow the rest of your ingredients to shine.

*Soaking beans overnight is always a good idea although not necessary. It reduces cooking time considerably, saves energy and makes your life much easier.

* If soaking, make sure you add enough water. At least 4 times the amount of the beans. Waking up to dry, bloated beans in no good. Drain before cooking

*Don’t add salt to beans until they are finished cooking. Salt greatly inhibits the cooking of beans

Unsoaked cooking method

  1. Measure out beans and add to appropriate sized pot

  2. Add cold water, if you are using the liquid then add two knuckles worth above the beans. If you are discarding the liquid then add three knuckles worth of water above the beans

  3. Add pot to burner and turn heat to low. You don’t want to boil the beans, but one bubble here and there. Leave uncovered

  4. Beans should take roughly 1.5- 2 hrs to cook

  5. After 1.5 hrs, use a slotted spoon or fork to bring a couple beans to the surface. Blow on them to cool them down. Taste them to see if they are done. If not, check them again after another half hour. Then another and another and so on…

  6. When beans are finished take them to the sink and pour them into a mesh strainer. Unless you are reserving the liquid then save it.

  7. Congratulations, you just made some delicious and nutritious beans. Apply this method to all beans for all occasions



Meatball Subs

*This is the last recipe in the Game Day series for this football season

Meatball ingredients

2# Pine Street Market Butcher Burger

¼ C Pulp Fresno Chili Powder, or your favorite powder

Salt and pepper to taste

4 ea @tgmbread hoagie loaves

Pizza sauce (refer to mini calzone recipe, sub Pomi Chopped tomatoes for strained tomatoes. Substitute rosemary for basil)

Fresh Mozzarella, sliced thin

Fresh grated parmesan

Pulp Fresno Chili sauce to taste


  1. Preheat oven to 400*

  2. In large mixing bowl, place butcher burger, salt, pepper and Pulp powder. Mix well by hand

  3. You should get 16, 2 oz meatballs. Feel free to make 1 oz half moons to save yourself from cutting the meatballs in half later

  4. Place meatballs in medium cast iron pan and bake until done. Roughly 10-15 minutes. When finished, switch oven over to broil

  5. Prepare pizza sauce while meatballs are cooking and cooling

  6. Cut hoagie rolls with serrated knife. Make a pocket down the middle careful not to cut through

  7. When meatballs are thoroughly cooked, take out of cast iron and set aside to cool to the touch. Feel free to cut them in half for easier reheating and biting… OR...

  8. Add pizza sauce to non stick pan. Place on burner at medium to low heat. Remember “nothing splashes like tomato sauce.” When sauce starts to steam or bubble, add meatballs to pan and simmer for 10-20 minutes, rolling them around in the sauce every so often to keep them moist, to warm them through and to let them cook into the sauce and vice versa

  9. If you chose not to simmer the meatballs, then add a little sauce to the bun first, then add the meatball and add more sauce to make sure your sandwich is moist enough. Other wise, When finished simmering, add 4 meatballs to hoagie bun, top with a couple scoops of sauce

  10. Top with mozzarella and parmesan. Place under broiler to melt cheese and enjoy! Best served with potato chips