Spice Theory Recipe

Ingredients:

• 1 lb. ground wagyu beef (or any high-fat ground beef)
• 1 tbsp. "Natural Mystic" Adobo Blend
• A pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 1 white onion, very thinly sliced
• 2-3 burger buns
• Mayo (for toasting buns)
• 2-3 pats of butter (1 per burger)
• Sharp cheddar cheese

Instructions:

1. In a bowl, season your ground wagyu with 1 tbsp. "Natural Mystic" Adobo Blend and a pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt. Mix gently and form into meatballs.
2. Thinly slice your onion and set aside.
3. Spread mayo on the cut side of each bun and toast directly on a hot griddle until golden.
4. Add a small pat of butter to the griddle, then place a meatball directly on top.
5. Add a handful of sliced onion on top of each meatball and smash everything flat into the griddle using a spatula.
6. Cook for about 2 minutes, flip, then top with cheddar cheese. Cover with a lid for melty goodness.
7. Assemble on your toasted buns and serve immediately—extra napkins highly recommended.

Ingredients:

• 1 boneless turkey breast (approx. 2 - 3 lbs, Butterball recommended)
• 1 ½ tbsp. Scotch Bonnet Pepper Infused Extra Virgin Olive Oil
• The Spice Theory seasoning blend of your choice
• Salt & black pepper to taste

Instructions:

1. Preheat your air fryer to 350°F (175°C).
2. Pat the turkey dry with paper towels, but keep it in the netting if it has one—it helps hold shape.
3. Rub down the turkey with the pepper-infused olive oil, making sure it’s coated evenly.
4. Generously season with your chosen The Spice Theory blend.
5. Place in air fryer basket and cook at 350°F for 40–50 minutes, depending on size.
   
6. Check internal temp with a meat thermometer—it must hit 165°F in the thickest part.
7. Let it cool, then slice thinly for sandwiches, wraps, bowls, or snacking.

Ingredients:

• 1 tbsp. "Rebel Roast" Ancho Coffee Rub
• "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt
• 1 pkg. extra firm tofu
• 2 tbsp. honey
• 2 tbsp. olive oil
• mixed salad greens
• oil & vinegar

Directions:

1. Mix the olive oil, honey (heated a bit) and the "Rebel Roast" Ancho Coffee Rub. 
2. Carefully slice the tofu into ¼ to 1⁄3 in slices and dip into the marinade. Allow it to soak for 1 hour to overnight in the refrigerator. 
3. Cook on the grill or in a frying pan until the edges are browned and slightly crispy. 

Ingredients:

• "Bayou Baybee" Cajun Blackening Rub
• Scotch Bonnet Pepper Infused EVOO
• 3 lb. chicken wings
• 2 tbsp. corn starch
• 2 carrots
• green onion to garnish (optional)

Directions:

1. Rinse and pat dry the chicken wings.
2. In a large bowl, drizzle the Scotch Bonnet Pepper Infused EVOO onto the wings. 
3. In a small dish, mix the corn starch with the "Bayou Baybee" Cajun Blackening Rub (We recommend 1 part corn starch to 3 parts seasoning).
4. Place the wings and the seasoning in a bag and shake until they  are fully covered. 
5. Lay wings on a baking rack and cook at 450° until the internal temp is a minimum 165°. Make sure to flip the wings half way through. 

Peel and cut down the edges of the carrots making shallow grooves lengthwise then cut into disks for small dippable flowers. 
Ranch dressing is 1 part mayo to 3 parts sour cream and our "Fern Gully" Garlic Herb Pepper Blend

Ingredients:

• 1 chicken breast, chopped
• 1 small onion, diced
• 1 bouillon cube (low sodium preffered)
• 1 tbsp. "Bayou Baybee" Cajun Blackening Rub
• 1 carrot, grated
• 2 cups water (plus more as needed)
• ⅔ cup orzo
• Black pepper (to taste)

Directions:

1. Cook the base:

Add the chopped chicken, diced onion, bouillon cube, "Bayou Baybee" Cajun Blackening Rub, and 2 cups of water to the Instant Pot. Seal the lid and cook on high pressure for 15 minutes.

2. Add Orzo and Carrot:

Release the steam carefully, then stir in the grated carrot and orzo. Seal the lid again and cook on high pressure for another 15 minutes.

3. Finish the Soup:

Release the steam, season with black pepper to taste, and add more water if the soup is too thick. Stir well.

4. Serve

Ingredients:

• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 3 ripe avocados
• 1 vine ripe tomato
• 1 jalapeño
• 1 lime
• 2 garlic cloves
• ½ small red onion
• 2 tbsp. chopped cilantro

Directions: 

1. Peel and deseed the avocado, and add to a bowl.
2. Dice the red onion and set aside.
3. Remove the seeds from the tomato and finely dice. 
4. Chop the cilantro.
5. Press the garlic
6. Juice 1 lime into the bowl being careful to remove the seeds.
7. Finely dice the jalapeño
8. Season with "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt.
9. Combine all the ingredients and serve. 

Tips: 

• Leave the avocado slightly chunky.
• The heat from the jalapeño is mostly in the seeds so remove the seeds for a milder guacamole. 

Ingredients:

• 1/2 tsp "Fern Gully" Garlic Herb Pepper Blend
• 3/4 cup plain greek yogurt
• 1/4 cup mayo
• 1 tbsp lemon juice

Grilled Veggies: Red and yellow peppers and mushrooms with olive oil and our "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt. Air fried for 15 min at 425°

Directions:

1. In a small bowl or mason jar combine the yogurt, mayo, lemon juice and seasoning. 
2. Stir or shake well.
3. Dip can be made in advance and stored in the refrigerator for up to the time listed as the expiration date of the yogurt. 
4. Follow the rations to double the recipe as needed. 1 part mayo for every 3 parts yogurt. 1 tbsp lemon juice and 1/2 tsp spice for every cup of dip prepared.   

Ingredients:

• "Welcome to Jamrock" Jerk Spice Rub
• 1 head cauliflower
• 1 small white onion
• 3 bacon slices
• 1 lb. sausage
• 3 - 6 garlic cloves
• 2 cups chopped kale
• 2 chili pepper ***
• 1 cup heavy cream
• Beef bullion or 32 oz. beef stock

Directions:

1. Start this recipe by prepping all of the ingredients. Chop the bacon, slice the sausage, dice the onion and peppers and chop the cauliflower into small florets.
2. Sauté the bacon until it's slightly browned then add the onion and peppers. 
3. Once the onion and peppers are translucent, add the cauliflower, sausage, "Welcome to Jamrock" Jerk Spice Rub, and the stock. Simmer for 15 minutes (until the cauliflower is tender).
4. Using an immersion blender, puree the soup about half way then add the heavy cream.
5. Bring back to a simmer, add the kale and stir until it's wilted. Remove from heat and salt and pepper to taste. 

*** Use your favorite peppers, hot or mild. Even bell pepper works. ***

Ingredients:

• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 8 oz. cream cheese
• 1⁄3 cup mayo
• 4 - 8 oz. shredded mozzarella
• 2 - 4 garlic cloves, pressed
• 2 tbsp. Dijon Mustard
• 3 cups green (spinach or rainbow chard)
• 3 green onion bulbs
• 1 unsliced bread loaf
• ½ cup marinated artichoke hearts

Directions:

1. Slice the top of the bread loaf and scoop out the bread to create the coffin bowl.
2. In a large skillet on low heat melt the cream cheese and mayo.
3. Add in the garlic, mustard and veggies. Continue to stir until the greens are completely wilted. Add a couple tablespoons of the artichoke marinade to thin as needed.
4. Stir in the shredded cheese. 
5. Season sparingly with "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt.
6. Pour into the bread bowl and add your skeleton. 

The dip can be assembled in a bowl and heated in a cast iron skillet for a witches brew theme if you prefer not to use the bread bowl. Bake at 400° until browned on top and melted through. 

Ingredients:

• "Fern Gully" Garlic Herb Pepper Blend
• Scotch Bonnet Pepper Infused EVOO
• 1 lb pasta
• 1/3 cup chopped walnuts
• 1/3 cup pumpkin puree
• 1/3 cup heavy cream
• 12 fresh sage leaves
• 1/2 shallot

Directions:

1. Cook the pasta per package instructions. 
2. On medium heat, toast the walnuts and sage leaves using a drizzle of Scotch Bonnet Pepper Infused EVOO, then remove from the pan. 
3. Add a bit more olive oil to the pan and sauté the sliced shallot until tender. 
4. Add the pumpkin puree and a bit of pasta water to thin it out, then add the cream. 
5. Season liberally with "Fern Gully" Garlic Herb Pepper Blend. Add salt and pepper to taste.
6. Plate with the walnuts and sage. Enjoy!

If you prefer a vegan dish, you can swap out the cream for the cream of coconut. 

Ingredients:

• 3 ripe mangoes, chopped
• 1 red bell pepper, diced
• 1⁄3 cup red onion, diced
• ¾ cup English cucumber, chopped (optional)
• 1 jalapeño seeded, deveined, minced
• 1⁄3 cup loosely packed cilantro, chopped
• 2 tsp. "Fern Gully" Garlic Herb Pepper Blend
• ½ tsp. "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 2 tbsp. lime juice
• 1 tbsp. apple cider vinegar

Directions:

1. Add all the ingredients to a large bowl, and toss to combine evenly.
2. Taste and add more "Fern Gully" Garlic Herb Pepper Blend and "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt to your liking. 
3. Chill in the refrigerator for 30-60 minutes, then serve. Enjoy!

Mix up your salsa with a few tropical add-ins: Avocado, Corn, Coconut or Pineapple pack a sweet punch!

Puree Leftover mango salsa for a satisfying sauce for fish and chicken!