Month: February 2024

Black & Bleu Scallops with Mushroom and Pea Gnocchi Ingredients 3 oz Prosciutto, diced1 Shallot, minced8 oz package Gnocchi1 Tbsp Apple Cider Vinegar1 can Hard Cider1 pint Heavy Cream4 oz Parmesan, Grated1 lb Scallops4 oz Mushrooms, SlicedZest from 1/2 lemonChili Flake for garnishPea shoots for garnish2–3 Tbsp Black & Bleu Compound Butter (1 stick unsalted butter at room temperature + 1 Tbsp Spiceology Black & Bleu blend – Mix well, place on … Read more

Spiceology Smoky Honey Habanero Lobster Tails with Limone Linguini Ingredients   2 Lobster Tails (out of shell) 8 oz Smoky Honey Habanero Compound Butter (1 stick unsalted butter at room temperature + 1 Tbsp Spiceology Smoky Honey Habanero blend – mix well, place on parchment paper and seal well, and freeze to firm.) 1 oz Water 2 Garlic cloves, minced 8 oz Linguine … Read more

Ingredients   4 Corn on the cob, cut in 3-inch pieces by length 2 lb Fingerling potatoes, halved 12 oz Andouille sausage, diced 2 lb Shrimp, raw, peeled and deveined 2 Garlic, Ear 1 Lemons, Wedged 1 Lemon, Halved 2 lb Crab Legs Chile Flake for garnish Parsley for garnish 3/4 cup Spiceology Pink Peppercorn Lemon Thyme 4 oz Butter 1 oz Spiceology Pink Peppercorn Lemon Thyme … Read more

  Ingredients For the Veggies 1 Fennel Bulb, Quartered and sliced 12 oz Kale 8 oz Oyster Mushrooms, Shredded 2 Tbsp Spiceology Greek Freak 2 Fresh Thyme Sprigs 3 Tbsp Butter, Unsalted Lemon Zest from Half Lemon Lemon Juice to taste Korean Chile Flake for garnish 2 Tbsp clarified butter Parmesan to taste For the Steak & Fries 1 lb Tri Tip steak 2–3 Tbsp … Read more