Recipes

Ingredients: 2 pounds of russet potatoes, washed, skin on 1 1/2 tablespoons of olive oil 2 sprigs of rosemary, minced 1 tablespoon of garlic powder 1 teaspoon of Saint Lucifer Seafood Bay Spice or our Bloody Perfect - Dry Bloody Mary Mix 1/2 teaspoon of kosher salt Directions: Cut potatoes into 3/4" to 1" cubes, place in bowl with cold water for a minimum of 30 minutes, up to 2 hours. Removes the starch. Preheat oven to 400 degrees Fahrenheit. Remove the potatoes from the water and place in a collider of drain water. Pat dry with paper towel. Place potatoes...

Ingredients: 1 pound fresh green beans, sliced 8 ounces fresh mushrooms, sliced 1 tablespoon olive oil 1 tablespoon Saint Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar 1/2 tablespoon garlic powder 1/2 teaspoon Saint Lucifer Habanero Table Spice 1/4 teaspoon pepper Directions: Preheat oven to 425F. Toss together all ingredients and spread out on a baking sheet, trying not to stack the beans. Bake for 15-25 minutes, until tender with a little texture.

Ingredients: 5 pound zucchini, about 4-5 small, diced into 1/2 inch pieces 2 tablespoons toasted sesame oil, or regular sesame oil 1 teaspoon kosher salt 1 tablespoon Asian garlic chili paste 2 tablespoons fresh ginger, peeled, grated 1 teaspoon Saint Lucifer Habanero Table Spice 1 tablespoon sesame seeds Directions: Heat sesame oil in a large skillet over high heat. When it shimmers, add the zucchini, salt, chili paste, Saint Lucifer Habanero Table Spice and ginger. Stir fry until crisp-tender, about 2 minutes. Transfer to a bowl and stir in sesame seeds. Let cool to room temperature. More to Explore Saint Lucifer...

Ingredients: 6 jalapenos 2 bag (10-12 oz.) fresh spinach, thoroughly washed, leave damp 2 tablespoons unsalted butter 2 tablespoons white onion, finely minced 2 tablespoons flour 1 teaspoon of Saint Lucifer Jalapeno Table Spice 1 cup milk, at room temperature Salt and freshly ground pepper Directions: Over an open flame on the stovetop, use tongs to roast the jalapenos, turning so that the skin becomes evenly charred. You can also broil them, turning once. When the chilis are blackened, place in a bowl and cover tightly with plastic wrap. Allow to steam for about 10 minutes to loosen the skin....