Recipes

Ingredients: 3 racks baby back ribs The Rub: 1.5 cups light brown sugar 1 tablespoons Saint Lucifer Habanero Table Spice 1 tablespoon fresh ground black pepper 1.5 tablespoon garlic powder 2 tablespoon kosher salt The Basting Solution: 2 cups apple cider vinegar ½ cup water ¼ cup your favorite Louisiana hot sauce 2 tablespoons yellow mustard Directions: In a mixing bowl, combine rub ingredients until completely blended. Remove the back membrane from the ribs, using a dry cloth or paper town to grip and rip off. Coat the ribs in yellow mustard and add the rub generously to all sides. Wrap...

Ingredients: 1/2 - 3/4 pounds salmon fillets cut into 2 inch x 5 inch pieces, (2 - 3 pieces) 1 tablespoon sesame oil 1 tablespoon Szechuan peppercorns, crushed 1 teaspoon black peppercorns, crushed ½ teaspoon kosher salt 2 teaspoons Saint Lucifer Habanero Table Spice 1 tablespoon low sodium soy sauce 2-3 limes slices 2-3 cups watercress or another leafy green, coarsely chopped Directions: Coat the salmon pieces with sesame oil on all sides along with dusting of kosher salt, cover and refrigerate for 2-4 hours Grind or mortar and pestle Szechuan and black peppercorns, along with Saint Lucifer Habanero Table...

Ingredients: 1/2 cup brown sugar 4 tablespoons unsalted butter 1 teaspoon Saint Lucifer Habanero Table Spice 1/2 cup almonds 1/2 cup walnuts  1/2 cup peanuts 1/2 cup pecans 1/2 cup granulated sugar​ Directions: Preheat oven to 350F Cook brown sugar, unsalted butter, and Saint Lucifer Habanero Table Spice in a small pot over medium heat, stirring often, until melted, 2-3 minutes Add almonds, walnuts, peanuts and pecans; stir to coat evenly Spread the nut mixture in a single layer on a parchment-lined baking sheet Bake in a 350F oven, tossing once, until golden and glazed, 17-22 minutes Stir and let...

Ingredients: Marinade: ½ cup Saint Lucifer Divine Nectar Habanero Infused Balsamic Vinegar or any Balsamic Vinegar 1 teaspoon of Saint Lucifer Habanero Table Spice ¼ cup extra-virgin olive oil 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 4 garlic cloves, minced 1 teaspoon kosher salt ¾ teaspoon freshly ground black pepper Steak: 1 flank steak, about 1½ pounds and ¾ inch thick 2 tablespoons extra-virgin olive oil 2 bell peppers, any color, cut into thin strips 1 large yellow onion, cut in half and thinly sliced ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 Ciabatta, Kaiser or...