Spice Theory Recipe

Ingredients:

• "Bayou Baybee" Cajun Blackening Rub
• Scotch Bonnet Pepper Infused EVOO
• 1 lb skinless pork belly
• 1 cup pickled red cabbage
• Tostada shells
• Feta Cheese

Directions:

1. Cut the pork belly into smaller bite-size pieces, about one inch thick.
2. Drizzle the pork belly with Scotch Bonnet Pepper Infused EVOO
3.  and liberally season with "Bayou Baybee" Cajun Blackening Rub.
4. Spread out onto an air fryer basket and cook for 15 mins. at 250°.
5. Remove from oven, stir, and return to the oven 450° at 15 more minutes. 
6. Char the corn in a frying pan with the Scotch Bonnet Pepper Infused EVOO
7. Drain the pork belly onto a paper towel before assembling the tostadas.
8. Assemble with pickled red cabbage and feta cheese crumbles. 

*Pickled cabbage: Slice 1/2 small red cabbage then marinate with 2 parts vinegar/ 1 part water, 2 tbsp sugar and 1 tbsp salt, 2 sliced garlic cloves, and a few peppercorns. Let it sit for a few hours to overnight in an airtight container in the refrigerator. It keeps several months refrigerated. 

This refreshing cocktail is the perfect drink to wind down at the end of a stressful day or even as a celebratory sip! Enjoy on a warm summer day, poolside, or even take it to go for a day at the beach.

Ingredients:

• 2 oz gold tequila, Patron or Casamigos works best
• 1 oz Pineapple juice
• 1 oz Mango nectar
• 0.5 oz simple syrup or agave plus 1 teaspoon for glass
• 0.5 oz fresh lime juice
• ½ teaspoon orange zest (optional)
• ½ teaspoon cayenne pepper
• 2 teaspoons The Spice Theory Citrus Smoked Bourbon Barrel Sea Salt

Directions:

1. Mix together TST “Old Fashioned” Citrus Smoked Bourbon Barrel Sea Salt and orange zest on a small plate.
2. Moisten the rim of rocks glass with simple syrup then rim with smoked sea salt and citrus zest mixture.
3. Combine the remaining ingredients in a shaker with ice then shake vigorously for 30 seconds.
4. Strain over prepared rimmed glass with ice.
5. Garnish with lime slice and light dusting of cayenne pepper.

Ingredients:

• "Fern Gully" Garlic Herb Pepper Blend
• 3 whole beets
• 1/4 cup olive oil + 1 tbsp for roasting
• 1 to 2 garlic cloves 
• 1 oz. walnuts
• 1 tbsp lemon juice
• 1 prepare pizza crust

Directions:

1. Roast the beets: Dice the beets into small pieces, drizzle with olive oil then season with "Fern Gully" Garlic Herb Pepper Blend. Air fry or bake 450° for 15 minutes. 
2. Once the beets are cooled, blend with olive oil, lemon juice, walnuts and garlic. Add more olive oil as needed until you have a smooth puree. 
3. Using a prepared pizza crust, spread the pesto onto the crust. 
4. Add crumbled goat cheese or feta and slivered read onions. Bake per pizza crust intructions. 
5. Top with fresh arugula and serve. 

*** Try the pesto on pasta! Simply blend in the cheese and add to your favorite noodles.***

Ingredients:

• "Rebel Roast" Ancho Coffee Rub
• Scotch Bonnet Pepper Infused EVOO
• "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt
• 1 Pork Loin
• Mixed Lettuce
• Vine Ripened Tomato
• Red Onion
• Avocado
• Olive Oil
• Salad Dressing

Directions:

1. Pat the pork loin dry and drizzle with Scotch Bonnet Pepper Infused EVOO.
2. Heavily season the pork loin with "Rebel Roast" Ancho Coffee Rub.
3. Place the pork in an air fryer basket with a meat thermometer and cook to an internal temperature of 165° with the air fryer temperature at 425°.
4. While the pork loin is roasting, prepare your salad veggies. 

*SALAD DRESSING: "Rebel Roast" Ancho Coffee Rub, "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt, Lemon juice, vegetable oil (plus a small amount of Scotch Bonnet Pepper Infused EVOO for some heat) and a bit of brown mustard for an emulsifier. 

Ingredients

• "Bayou Baybee" Cajun Blackening Rub
• Chicken thighs
• Olive oil
• Grits
• Milk (Almond milk works)
• Smoked Gouda
• Yellow Onion
• Parsley for garnish

Directions:

1. Cook the grits per package instructions using milk instead of water. 
2. When the grits are ready, add smoked gouda and let it melt on low heat while stirring. 

1. Pat the chicken dry and drizzle with olive oil.
2. Thoroughly coat the chicken with the "Bayou Baybee" Cajun Blackening Rub.
3. Fry the chicken in a shallow pan on both sides or cook on a grill. 
4. Slice an onion into 1/3 inch disks and add to the pan with the chicken. 

Add a bit of olive oil as needed.

*Plate the grits with the chicken and onion then garnish with parsley and finish with Smoked Scotch Bonnet Pepper Sea Salt*

Ingredients

• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 1 can of biscuits
• 1/4 cup baking soda
• 2 quarts water

Directions

1. Separate each biscuit and roll into a 4 to 5 inch long.
2. Cut each log into 4 bites. 
3. Bring a large pot with water so it doesn't boil over when you add the baking soda. 
4. Working in small batches, boil each bite for 10 to 15 seconds. 
5. Remove with a slotted spoon to a parchment-lined baking sheet. 
6. Brush with an egg wash and sprinkle a generous amount of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt onto each bite. 
7. Bake at 425° for about 15 minutes.

*Cooking times may vary. Please keep an eye on the bites to ensure proper cooking times.*

Ingredients

• "Welcome to Jamrock" Authentic Jerk Spice Rub
• "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt
• 1 thick-cut pork chop
• 4 to 6 baby potatoes
• 1 sm broccoli crown
• Olive oil

Directions:

1. Parboil potatoes either on the stove-top or in a pressure cooker.
2. Cut and dress broccoli florets with olive oil and sprinkle with "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt.
3. Drizzle olive oil on the pork then liberally season with our "Welcome to Jamrock" Authentic Jerk Spice Rub.
4. Sear the pork in a cast iron pan. 
5. Add the potatoes and broccoli to the pan with the pork chop and give everything an extra drizzle of olive oil. 
6. Transfer the pan to an oven/air fryer at 400° for about 15 minutes.

*Cooking times may vary. Please use a meat thermometer to ensure proper cooking temp.*

Ingredients

• "Fern Gully" Garlic Herb Pepper Blend
• Spaghetti noodles (reserve water)
• 1 red pepper
• 1 package Shroomacon or 4 slices regular bacon
• 1/3 cup heavy cream
• 2 tbsp butter
• 1/3 cup grated parmesan
• 1 handful of arugula or spinach

Directions:

1. Cook the "bacon" then remove from the pan and set aside. 
2. Add chopped red pepper to the pan and cook until tender. Add a bit of olive oil if using a vegan bacon option. 
3. Add 1 tbsp salted butter and 1 tbsp "Fern Gully" Garlic Herb Pepper Blend and stir. 
4. Toss in the heavy cream, Parmesan and bacon. 
5. Add the pasta and slowly stir in the reserved pasta water until you reach the desired sauce consistency. *tip* If you added too much water, you can add more cheese.
6. Remove from heat and stir in the arugula/spinach. 

Ingredients:

For the Shrimp

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 1 small green bell pepper finely chopped
• 1 stalk celery finely chopped
• 4 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 tablespoon "Bayou Baybee" Cajun Blackening Rub or to taste
• 1/2 teaspoon cayenne pepper or to taste
• 1 lemon, zested and juiced
• 1 cup chicken broth
• 1 can (15-ounce) diced fire-roasted tomatoes undrained
• 1 pound wild-caught shrimp (16-20 count) peeled, deveined and tail removed (optional)
• ⅓ cup heavy cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley or chives plus more for garnish

Directions:

1. Heat butter and oil in a large, heavy skillet over medium-high heat. 
2. Add the onion, reduce heat to medium-low and cook for 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook for 7 to 8 minutes or until very soft. 
3. Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly. 
4. Add lemon juice and zest, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened. 
5. Stir in shrimp ad cook 2 to 3 minutes or until just firm. 
6. Stir in heavy cream and heat through. Serve with grits. 

The streets of Kingston, Jamaica meets the scenic ocean views of Cabo San Lucas, Mexico with our take on La Paloma, a refreshing cocktail. Use our Citrus Smoked Bourbon Barrel Sea Salt to shake up your cocktail routine this summer! Enjoy!

Ingredients:

2 teaspoons TST "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt
2 oz blanco or reposados tequila
2 ¼ oz fresh grapefruit juice
2 oz D&G Ginger Beer
½ oz fresh lime juice
¼ oz simple syrup or agave, or to taste
Ice

Instruction:

1. Salt the rim of the glass by rubbinga grapefruit wedge around the edge and
dipping it onto a small plate of TST “Old Fashioned” Citrus Smoked Bourbon Barrel Sea Salt

2. Mix the remaining ingredients into the glass. Fill the remainder of the glass with ice.Adjust sweetness to taste.

3. Garnish with a dehydrated grapefruit slice.

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Traditional flavors with a new-age Caribbean flare! Crispy prawns, wok fried then tossed with the perfect salt and pepper mix, using The Spice Theory’s gourmet Smoked Scotch Bonnet Sea Salt. Hosting a party? Done in less than 30 minutes, these are perfect for your next gathering or even a quick snack!

Ingredients:

For the Salt & Pepper Mixture:
1/8 cup peppercorns (black, pink, or mixture);
1/8 cup TST “Scotch on the Rocks” Smoked Scotch Bonnet pepper Sea Salt
1 teaspoon coriander seeds, crushed.

For Shrimp:
1.5 lbs. shrimp, shell on, deveined, head on preferred
3 tablespoon cornstarch
Oil for shallow frying

For the Remaining Recipe:
1 scotch bonnet pepper sliced, seeds removed (optional)
2 cloves garlic, minced
2-inch piece of ginger, sliced
1 bunch Thai basil
2 stalks scallion, cut on bias, reserving green parts for garnish

Instruction:

For the Salt & Pepper Mixture:

1. Combine all ingredients in a pan over medium low heat and toast to release the flavor, about 2 minutes. Spices will become darker in color.

2. Once fragrant, remove from heat and grind using a spice grinder or mortar and pestle, then set aside.

For the Remaining Dish:

1. Rinse shrimp and pat dry with paper towels. Evenly coat shrimp in cornstarch.

2. Heat oil to 375℉ in a hot medium sized pan or wok then fry shrimp in batches until crispy. This should take about 90 seconds if your oil maintains its heat.

3. Remove from oil then drain on a wire rack to maintain crispiness, then set aside.

4. Discard majority of oil from pan leaving about 1-3 teaspoons.

5. Toss and wok fry sliced scotch bonnet pepper, garlic, ginger, Thai basil, and scallion for about 1 minute.

6. Add in crispy shrimp then toss well with salt and pepper mixture to season evenly and completely.

7. Garnish with a pinch salt & pepper mixture, scallions. Enjoy!

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This quick and easy Adobo Chicken is sure to be a meal prep favorite! Using our own Adobo and Garlic Herb Pepper spice blends, you’ll be quick to add this to your weekly favorites.

Ingredients:

For the chicken:
4 boneless skinless chicken thighs
1.5 tablespoons TST “Natural Mystic” Adobo Blend
1 tablespoon TST “Fern Gully” Garlic Herb Pepper Blend
3 tablespoons avocado oil, reserving 1 tablespoon
1 teaspoon light soy sauce.

For the vegetables:
2 lb. red potatoes, halved
4 carrots, cubed
2 parsnips, cubed
1 onion, roughly chopped
1.5 tablespoons TST “Fern Gully” Garlic Herb Pepper Blend
2 teaspoons TST “Scotch on the Rocks” Smoked Scotch Bonnet Pepper Sea Salt
1 teaspoon smoked Paprika
1/4 cup or less avocado or other neutral oil such as olive. 

Instruction:

For Chicken:

1. Whisk together all marinade ingredients in a bowl and pour over chicken. Set aside and marinate for 10-15 minutes.
2. Heat a large nonstick pan over high heat. Once the pan is hot, add remaining oil. Add chicken presentation side down.
3. Sear chicken on one side until a golden brown crust is formed, about 2-5 minutes per side. Once color is achieved flip chicken thighs and repeat on opposite sides until internal temperature of 165ºF is reached.
4. Remove cooked chicken from pan and reserve in a covered dish until ready to serve.

For the vegetables:

1. While the chicken is marinating, prep vegetables and preheat oven to 350ºF.
2. Combine all ingredients in a large mixing bowl until evenly coated.
3. Arrange cut vegetables on a foil or parchment lined sheet pan and bake for 20 to 25 minutes or until all vegetables are tender.

 CLICK IMAGE BELOW TO ORDER YOUR SPICE!