Recipes — Appetizers & Soups & Sides

Ingredients: 2-3 tablespoons of St. Lucifer Divine Virgin – Habanero Infused EVOO Kosher salt 1 bottle Caesar Dressing 2 tablespoons grated Parmigiano-Reggiano 1/8 tablespoon St. Lucifer Habanero Table Spice Freshly ground black pepper 3 heads of romaine, cut in half lengthwise, with the cores intact 1 bag of croutons Directions: Prepare a charcoal or gas grill fire for direct grilling over medium heat (350F). Put the romaine on a baking sheet and drizzle with St. Lucifer Divine Virgin – EVOO so all parts of the romaine is covered Season with salt and pepper to taste Place the romaine on the grill cut...

Ingredients: 6 ripe avocados 2 plum tomatoes, diced 2 jalapenos, seeds removed, finely chopped 2 cloves of fresh garlic, minced 1 medium red onion, diced 1 lime, freshly squeezed and zested 1/2 lemon, freshly squeezed 1/2 tablespoon St. Lucifer Jalapeno Table Spice 1/2 tablespoon of red wine vinegar 1/2 tablespoon kosher salt to taste 1/2 tablespoon ground black pepper to taste Directions: In a separate bowl combine tomatoes, jalapenos, garlic, red onion, squeezed lime juice/zest, lemon juice, St. Lucifer Jalapeno Table Spice, and red wine vinegar.  In a large bowl, add avocados and smash them with wooden spoon until coarsely mixed....

Ingredients: 1/3 cups + 1 tablespoon extra-virgin olive oil 4 garlic cloves, thinly sliced 2 teaspoons ground cumin (2) 15 ounce cans chickpeas, drained and rinsed 3 tablespoons tahini 1/8 tablespoon St. Lucifer Habanero Table Spice 3 tablespoons fresh lemon juice (1) 4 ounce jar of roasted red peppers 1 fresh jalapeno pepper, minced 1/2 tablespoon of Kosher salt to taste Directions: Combine the 1/3 cup olive oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes. Don't let the garlic brown. Take the pan off the...

Ingredients: 2 tablespoons olive oil 1/2 medium yellow or white onion, diced 2 garlic cloves, minced 1/4 teaspoon ground cumin 1/8 teaspoon ground coriander (1) 15 oz. can black beans, drained and rinsed 1/2 cup shredded cheddar cheese (save some for garnish) 1 1/2 tablespoons freshly squeezed lime juice 2 teaspoons chipotle chilies, seeded, minced 1/2 teaspoon St. Lucifer Jalapeno Table Spice Kosher salt and ground black pepper Directions: Heat 1 teaspoon of the oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30...