OUR FAVORITES - under construction, details coming soon

Hot grill. Fresh shrimp. Skewers. Summer. 

Serve with potato salad, fresh garden veggies, and watermelon.

Super simple. Peel and devein shrimp, skewer & you're ready to go.

Here's the biggest tip: let those shrimp rest on the couter until slightly warm. Toss in a dash of oil and Inferno. Flash cook on a hot skillet or grill and serve immediately. 

Fabulous over a salad!

NOTE: This recipe is wonderful when using the BEACH blend, as well. 

All those veggies in your fridge need a home! This is your chance to create a fiery, delicious side dish. Throw in some grilled chicken, scrambled eggs (think breakfast burrito!) or top with some high-protein nuts for some extra crunch and it's a healthy meal.

Be sure to layer your saute. Harder veggies first (broccoli, onion, cauliflower, carrots, etc) followed by the faster cookers (asparagus, peppers, corn, spinach). Simply saute up over med-high heat on the stovetop, finish with Inferno to your taste. Enjoy!  

First tip - look up Flying M Farms and get some of the freshest duck avaliable. 

Cross score the duck wings (or breast) and toss with EVOO and Inferno seasoning.  Let rest on counter for 10 minutes to bring temp up. On a hot cast iron skillet (or oven safe pan) heat oil on med-high heat. Sear wings meat side down for 4-6 minutes until a delicious crispiness forms on the outer layer. Flip to bone side down and transfer to oven @ 375 for 15 minutes (or until internal temp reaches 165F.) Serve with fresh coleslaw, crunchy salad (we love fouttoush or tabbouleh) and crusty foccachia (we recommend The Mad Baker of Derry, NH) to soak up all the delicious juices.

All our favorite suppliers can be found in our "ABOUT US" section!

Our company favorite cut of steak? Always the flank. Juicy, meaty, versatile. Fabulous on the grill - buy extra because left overs are even better!

Medium-high heat for your grilltop. Coat meat in a grill-friendly oil (light EVOO, veggie or canola) and season generously with Inferno. Sear steak 3-4 minutes, rotate 90degrees for that lovely criss-cross marking. Cook another 2-3 minutes. 

Flip. Close grill and set to medium heat until steak is done to your desired temp. Remove, and LET REST COVERED for 10 minutes. This allows all those magnifeinct juices and favors to reabsorb. Thin slice against the grain and serve!

Makes great fajitas, served over a fresh salad, or with slaw and homemade Sal Terrae Italian fries!