Labor Day Summer Clearance Sale

50% Off Sale LABORDAY2015

Celebrate Labor Day
With 50% Off One Day Only

In honor of all of our hardworking customers we decided to celebrate this Labor Day with a summer clearance sale! For one day only save put your hard earned money to work with 50% savings on all our summer inventory!

At Pistol Annie's we like to work hard and play hard! In honor of the holiday and time spent with loved ones we have compiled a list of some of our favorite BBQ and end of summer recipes. We hope you spoil yourself this Labor Day!


Jennifer Ann

Easy Flag Fruit Dessert

Juicy red strawberries, ripe raspberries, blushing cherries, and plump blueberries. All that red and blue bounty just naturally suggests the idea of an American flag.

5-6 cups of red fresh fruit. (I used cherries, strawberries and raspberries)
2 cups of blueberries
3 cups of yogurt or white chocolate covered pretzels
Wash fresh fruit and dry. Lay out fruit and pretzels to represent the flag stripes, and place a small bowl of blueberries on the top left.

Mexican Shrimp Cobb Salad

For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 tbsp lime juice
salt to taste

For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup reduced fat Sargento Mexican Blend shredded cheese

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

Red Velvet Ice Cream Cake

1 egg
1/2 + 1/8 cup oil
1/2 + 1/8 cup buttermilk
1/2 tbsp vinegar
1/2 tsp vanilla
1 oz red food coloring
1 1/4 cups flour
1 cup sugar
1 tbsp cocoa
1/2 tsp baking soda

Ice Cream
8 oz cream cheese, room temperature
1/2 cup sugar
1/8 cup milk
1 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream) cake crumbs (from cutting offtops of cakes)
12 ounce can cream cheese frosting (I used a whipped icing)

3/4 cup heavy whipping cream remainder of cream cheese icing
3/4 cup blueberries

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake
out of the pan once it's assembled and frozen.

To make the cake:
1. Whisk together all wet ingredients in a large bowl until combined. Set aside.
2. In a large mixing bowl, whisk together all dry ingredients until combined.
3. Add wet ingredients to dry ingredients and mix on medium high until completely combined.
4. Pour into two prepared 8 inch cake pans.
5. Bake at 350 degrees for 19-21 minutes or until a toothpick inserted comes out with just a few crumbs.
6. Allow to cool for a few minutes in the pans and then remove to a wire rack to finish cooling.

Once cake has cooled, make the ice cream:
1. Mix cream cheese, sugar, milk and vanilla extract together until well combined.
2. Fold in the cool whip.
3. Cut the domes (the rounded tops) off of the cakes with a long serrated knife. Crumble the tops of the cakes into the ice cream mixture and stir until well incorporated.

Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Pour a third of the ice cream mixture on top of the cake and spread evenly.
4. Add 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
5. Add another third of the ice cream mixture on top of the icing and spread evenly.
6. Add another 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
5. Top with remaining ice cream and spread evenly, smoothing out the top.
6. Top with second layer of cake.
7. Allow ice cream cake to freeze completely, 5-6 hours or overnight.
8. Once frozen, remove cake from springform pan and remove parchment paper from sides.

Adding the topping:
1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip until stiff peaks form, about 5-7 minutes.
4. Stir in the remaining cream cheese icing.
5. Spread whipped topping on top of cake and top with blueberries. You can add blueberries right before serving, if you prefer them to be un-frozen.
6. Store cake in freezer for 4-5 days. Allow to sit for about15 minutes to soften before serving.

Hanger Steak Sliders with Blue Cheese and Caramelized Onions

Sure, you could celebrate Labor Day weekend by throwing some plain Jane burgers on the grill, but why not mark the end of the summer with something truly special? Hanger steak, blue cheese and caramelized onions are a sensational combination. Once known as the butcher’s tenderloin, hanger steak has a deep, rich flavor that holds its own alongside tart blue cheese and sweet onions. Just remember that this cut tastes best served medium-rare and definitely not past medium.

For the marinade:
1⁄4 cup (2 fl. oz./60 ml) tamari or reduced-sodium soy sauce
1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1⁄4 cup (2 fl. oz./60 ml) balsamic vinegar
6 garlic cloves, finely minced
2 Tbs. whole-grain mustard
1 Tbs. Dijon mustard
1 Tbs. yellow or brown mustard seeds
2 tsp. peeled and grated fresh ginger
Kosher salt and freshly ground pepper, to taste

For the sliders:
4 hanger steaks, each about 6 oz. (180 g)
Canola oil for brushing
1 Tbs. unsalted butter
2 sweet onions, thinly sliced
12 slider rolls, split
1/4 lb. (125 g) blue cheese, crumbled

To make the marinade, in a small bowl, stir together the tamari, oil, vinegar, garlic, mustards, mustard seeds, ginger, 1 tsp. pepper and a pinch of salt.

Place the hanger steaks in a large sealable plastic bag and pour in the marinade. Seal the bag, turn to coat the meat with the marinade and refrigerate for at least 2 hours, or preferably overnight.

At least 30 minutes before you are ready to begin grilling, remove the steaks from the refrigerator. Discard the marinade and pat the steaks dry with paper towels. Brush the steaks with the oil

Prepare a hot fire in a grill. Brush and oil the grill grate.

In a sauté pan over low heat, melt the butter. Add the onions and cook slowly, stirring often, until they are tender and caramelized, about 20 minutes. Remove from the heat and keep warm. (If necessary, reheat just before serving.)

Place the steaks on the grill directly over the fire and cook, turning once, until nicely charred on both sides and barely firm to the touch, about 4 minutes per side for medium-rare or 6 minutes per side for medium.

Transfer the steaks to a cutting board and let rest for about 5 minutes. Meanwhile, put the rolls, cut side down, on the edge of the grill to toast for about 1 minute

Thinly slice the steaks against the grain, capturing any released juices. Toss the sliced meat and juices together in a bowl. Divide the meat and juices evenly among the roll bottoms. Top with the cheese and then with the onions, dividing them both evenly. Top with the roll tops and serve immediately. Serves 6.


Spicy Grilled Corn
6 ears corn, shucked and cleaned
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt

Place corn in a large pot, add sugar and fill with water. Allow to soak for at least 1 hour, up to 4 hours.
Preheat grill to high 15 minutes before you are ready to use it. In a small bowl, melt butter (microwave for 15-30 seconds). Add salt and cayenne pepper. Set aside. Remove corn from water and place on a tray. Using a basting brush paint butter mixture on corn. Place corn on grill, arrange so they are not touching. Allow to grill for 3-5 minutes and then check for grill marks. Once corn is golden brown turn and place uncooked rows of kernels on grill. Using a grill basting brush, carefully apply a light coating of butter to the top of the corn. (BE CAREFUL: Applying too much butter can cause flair ups!!!) Repeat this until the corn is completely grilled. Remove from grill and serve. Corn reheats well in microwave. To reheat: cover with a paper towel or plate and microwave in 30 second increments until corn is warm to the touch.

Broccoli Grape and Pasta Salad

1 cup chopped pecans (or your favorite)
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup Tzatziki Sauce (see below)
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
4 cooked bacon slices, crumbled (optional)

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Tzatziki Sauce:
8 ounces plain Greek yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine Greek yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.

Preparation time: 20 minute(s)
Cooking time: 15 minute(s)

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