Spice Theory Recipe

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!

• 1 small seedless watermelon, cubed
• 2 tbsp. Olive oil
• 1 tbsp. Honey
• 2 tbsp. Lime juice
• 4 to 6 fresh basil leaves
• ⅛ cup feta cheese crumbles
• 1 Persian cucumber
• ¼ red onion, slivered
• "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt to taste

Directions:

1. Mix the watermelon, onion, and cucumber in a bowl. 
2. Combine the honey, oil, and lime juice. Stir into the watermelon. 
3. Plate and add the cheese and basil. 
4. Finish with a sprinkle of "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt.

Ingredients:

• 1⁄2 cup mayo
• 3 anchovies
• 1⁄2 lemon, juiced
• 1 garlic clove
• 1 tsp. Dijon mustard
• 1 tsp. fish sauce
• 1 tbsp. brown sugar
• 1 tsp. "Welcome to Jamrock" Jerk Spice Rub (or more to taste)
• 1 Romain lettuce
• ⅓ cup grated parmesan

Directions:

1. Blend the mayo, anchovies, lemon juice, garlic, Dijon, fish sauce, and brown sugar. 
2. Chop a full head of Romain lettuce.
3. Add the dressing to the chopped lettuce and garnish with the parmesan cheese and croutons. 

You can thin it out a bit with a bit of olive oil from the anchovies tin or add a tsp. of water at a time while you blend to the desired consistency. 

Ingredients:

• 1 Cucumber, sliced into small rounds
• 6 to 8 sweet peppers sliced into small pieces
• 3 tbsp. rice vinegar
• 1 tbsp. toasted sesame oil
• 1 tbsp. soy sauce
• 1 tbsp. "Welcome to Jamrock" Jerk Spice Rub
• 1 tbsp. Jamaican honey

Directions:

1. Quarter the cucumbers and remove the seeds, then cut into bite-size pieces. 
2. Slice the sweet peppers into disks. 
3. Place the veggies in a bowl and mix with soy sauce, vinegar, oil and honey. 
4. Add "Welcome to Jamrock" Jerk Spice Rub to taste (we used approx. 1 tbsp.). 

Serve with tinned fish or tofu and your favorite crusty bread for a balanced lunch. 

• Arugula
• Red Onion
• Scotch Bonnet Pepper Infused Extra Virgin Olive Oil
• Red Wine Vinegar
• Navel and Blood Orange slices
• Burrata Cheese
• Fresh Basil
• Walnuts
• Cracked Pepper
• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt

1. On a shallow plate or small platter, layer the Arugula, fresh Basil and red onions and gently mix. 
2. Drizzle the salad base with red wine vinegar, Scotch Bonnet Pepper Infused Extra Virgin Olive Oil and a pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt and pepper. 
3. Place the sliced blood and navel oranges around the salad then top with the burrata cheese. 
4. Garnish with a drizzle of Scotch Bonnet Pepper Infused Extra Virgin Olive Oil and a sprinkle of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt, pepper and chopped walnuts all around.

Best served with sourdough bread roll.

Ingredients:

• 6 Gold Potatoes
• 1 cup shredded cheese
• 1⁄4 cup chopped cilantro
• 3 to 4 garlic cloves
• 1 tbsp. "Bayou Baybee" Cajun Blackening Rub
• ½ stick butter

Directions:

1. Slice the potatoes with a mandolin on the ⅛ thick setting.
2. Melt the butter and mix with the cheese, chopped cilantro, pressed garlic and the "Bayou Baybee" Cajun Blackening Rub.

Try different cheese, onions or bacon bits for a loaded potato stack. 

Ingredients:

• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 2 Sourdough bread slices
• 1 large avocado
• 1 package shroomacon
• 2 boiled eggs
• Olive Oil

Directions:

1. Cook the mushroom bacon per package instructions. Pan fired with a small amount of olive oil until crispy. 
2. Toast the sourdough with a bit of olive oil. You can do it in the pan with the shroomacon or in the air fryer. 
3. In a small bowl, mash the avocado with a pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt to taste. 
4. Spread the avocado onto the toast then with a cheese grater, grate the boiled eggs on top. 
5. Sprinkle a bit more of the "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt to taste. 
6. Dice the shroomacon and add it to the top of the eggs. 

For an easy peel egg, boil the water first then add the eggs for 15 minutes. Remove to an ice bath and cool before peeling. 

Ingredients:

• 1 tbsp. "Natural Mystic" Adobo Blend
• 1 tbsp. "Fern Gully" Garlic Herb Pepper Blend
• 2 eggs
• 3 tbsp. flour
• 1 cup panko 
• 1.5 lbs. chicken tenders

Directions:

1. Remove the tendon from the chicken tenders. Place the end between a fork tine and pull until the entire piece is removed. 
2. Whisk 2 eggs in a bowl and drop the chicken tenders into the egg. 
3. In a gallon zip bag, add 1 tbsp. "Natural Mystic" Adobo Blend and "Fern Gully" Garlic Herb Pepper Blend, panko, and flour and shake to mix. 
4. Allow the egg to drip off the tenders then drop them into the bag and share to coat the chicken. 
5. Lay the chicken onto an air fryer basket. Spray lightly with cooking spray and bake at 400°. Cook for 8 minutes then flip and spray the other side. Return to the oven until the chicken has an internal temp of 165°.

Hot honey mustard dipping sauce is about ⅓ cup mayo, 2 tbsp. dijon mustard, 3 tbsp. hot honey and 1 "Fern Gully" Garlic Herb Pepper Blend

• 1 tbsp. "Welcome to Jamrock" Jerk Spice Rub
• 2 tbsp. butter
• 1 cup milk (add more as needed)
• 1 cup heavy cream
• 3 tbsp. flour
• ⅓ cup Panko Olive oil
• 1 lb. pasta
• 8 oz. shredded gouda
• 8 oz. shredded sharp cheddar

Directions:

1. Start the pasta and cook al dente per package instructions. 
2. Prepare the panko by drizzling a bit of olive oil, stir and set aside. 
3. Heat an oven-safe skillet to medium, melt the butter, stir in the flour, and "Welcome to Jamrock" Jerk Spice Rub.
4. Let the flour and seasoning cook for 1 minute before slowly whisking in the milk and heavy cream. ***
5. Stir in the pasta and ½ of the cheese blend.
6. Spread the rest of the cheese on top and sprinkle on the panko.
7. Bake at 375° for 15 to 20 minutes to melt the cheese and brown the crust.

If your gravy seems to thick, you can add a bit of the pasta water or more milk.

Don't forget to share your creations with us on Instagram using #TSTCreations.

Red beans and rice is a New Orleans staple with West African roots. This dish stands out because it was traditionally served on Mondays using leftover Sunday ham, symbolizing resourcefulness and community. Over time, it has evolved with cultural influences as it traveled through the Caribbean, becoming a beloved comfort food celebrated for its simplicity and deep flavors. It is truly a testament to the enduring legacy of African culinary heritage.

Ingredients:

• 2 tbsp. "Fern Gully" Garlic Herb Pepper Blend
• 1 each red and green peppers
• 1 small white onion
• 1 celery stalk
• 1 cup dry red beans
• 4 cups chicken stock
• 2 tbsp. butter
• 3-4 sausage links
• Cayenne puree to taste
• Green onion and parsley - garnish
• Salt and pepper to taste

Directions:

1. Dice the red and green pepper, onion and celery.
2. Add the cut vegetables to an instant pot with the dry beans, chicken stock and 2 tbsp. of "Fern Gully" Garlic Herb Pepper Blend.
3. For a spicy recipe add cayenne puree to taste.
4. Cook on high pressure for 40 minutes then manually release the steam.
5. When there is 8-10 minutes left on the beans, slice the sausage and sauté in the butter until the edges brown a bit.
6. Transfer the sausage to the beans, salt and pepper to taste, and adjust the seasoning.
7. Simmer for an additional 10 minutes then serve with rice, onion, and cilantro or parsley.

Ingredients:

• "Natural Mystic" Adobo Blend
• Scotch Bonnet Pepper Infused EVOO
• 1 lb ground turkey
• 1 cup chopped greens
• ½ cup shredded cheese
• 1 small onion
• 2 to 3 sweet peppers
• 1 jalapeno
• 2 garlic cloves
• 2 tbsp butter
• ½ cup heavy cream 
• 2 tbsp chopped cilantro
• 1 tbsp beef concentrate (or beef stock)
• salt & pepper to taste optional

Directions:

1. Combine turkey, cheese, jalapeno, cilantro, pressed garlic, salt and pepper and the "Natural Mystic" Adobo Blend in a bowl then form into small 1-in sized meatballs.
2. Heat a skillet and drizzle with Scotch Bonnet Pepper Infused EVOO (enough to cover the bottom of the pan) then carefully try the meatballs until they are browned on all sides and fully cooked through. 
3. Remove the meatballs and add the butter, onion, and the rest of the peppers. Cook until they are tender then add the **beef concentrate with water. 
4. Simmer until the liquid is mostly reduced then add the heavy cream and chopped greens. 
5. Put the meatballs back into the pan and spoon the sauce over them. Simmer until the meatballs are reheated and serve. 

**Beef concentrate can be swapped out with your stock choice.**

Ingredients:

• "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt
• 1 almond bark
• 1/3 cup pecans
• 1 tbsp chilli flakes
• Candied orange peel

Directions:

1. Peel the outer layer of 4 oranges and cut into small strips.
2. Boil the peel in 6 cups of water for 15 minutes. 
3. Reduce to low and add 2 1/2 cups of sugar. Simmer on low for 45 minutes. 
4. Remove from heat. Add 1 tsp vanilla and a pinch of
5. "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt
6. Allow the peels to steep while the liquid cools then remove and place on a drying rack.
7. Let them air dry for a few hours then dredge them in sugar before storing in an air-tight container in the refrigerator. 
8. Dice the pecans and orange peels into small bits. 
9. Slowly melt the chocolate in a microwave-safe bowl, 15 seconds at a time, stirring in between. 
10. Using a candy mold or parchment paper on a cookie sheet, sprinkle the desired amount of toppings (nuts, orange peel, chili, and the ("Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt)
11. Drizzle the melted chocolate over the toppings and allow it to harden completely before removing the package and serve.