- 1 stick butter
- 0.5 cup flour
- 1 cup cream
- 3 cups milk
- 6 oz cheddar
- 4 oz gouda
- 6 oz white American
- 3 Tbsp jalapeno puree
- .50 cup garlic cloves
- 4 cups uncooked elbow macaroni
- Heat oven to 350.
- Coat garlic cloves with olive oil and roast for ~25-30 minutes
- Melt butter in saucepan over medium heat, add flour, whisk to incorporate.
- After 1 minute, add milk. Whisk to combine. Add heavy cream.
- When the roux is fully incorporated into the milk/cream, turn heat to low.
- Add cheese, whisking slowly to combine.
- Add jalapeno puree.
- After cheese is fully incorporated, add garlic cloves. Blend with immersion blender. Turn heat off.
- Boil ~ 4 cups un-cooked elbow macaroni for 4-5 minutes. Drain.
- Set aside 0.5-1.0 cup of cheese sauce and fold the remainder into 8 cups of cooked macaroni Bake in 9x13 pan at 350, covered, for 25 minutes.
- Remove from oven, uncover, and spread remaining cheese sauce on top. Turn oven to 400. Bake uncovered for 10-12 minutes. Broil for extra color if desired.
- 1 medium onion, chopped
- 4 large cloves garlic, chopped
- 1.5 cups ketchup
- 1 tsp yellow mustard
- .25 cup Worcestershire sauce
- 1 Tbsp apple cider vinegar
- 1 tsp black pepper
- 1.25 tsp kosher salt
- .25 cup dark brown sugar
- 2 Tbsp cane syrup
- 12 ounces Guinnness draught stout
- 50 tsp Red Habanero Puree
- Coat pan with olive oil
- Sautee onion for 5 minutes, add garlic and then 5 more minutes
- Add all remaining ingredients
- Let simmer 5 minutes
- Puree with stick blender
- 2 Lb Ground Beef
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tsp Orange Habanero Pepper Puree
- Thoroughly mix all ingredients, cook with preferred method
- Recommendation: serve on toasted bun with mayo, lettuce, tomato , onion and Gruyere cheese.
- 2 stick salted butter
- 1 tbsp ghost pepper puree
- .25 cup vinegar
- .25 tsp garlic powder
- 1 tsp worcestchire sauce
- 1 tbsp cane syrup
- Combine all ingredients and heat slowly on medium low heat
- When butter has completely melted, remove from heat and serve warm.
- 1 cup mayo
- .25 cup lime juice
- 2 tbsp honey
- 2 tbsp jalapeno puree
- .50 tsp salt
- 2 cup shredded Purple cabbage
- 4 cup shredded Green cabbage
- 1 cup chopped parsley
- .50 cups Cilantro
- .50 cup Scallions
- .75 cup sauce
- Combine liquids and salt together thoroughly In a separate bowl, combine remaining dry ingredients
- Toss in .75 cup of sauce.
- 1 gallon water
- 2 large onions, halved
- 1 head celery, quartered
- 1 lb sausage of choice, cut into 2 inch pieces
- 2 head garlic, end cut, root left intact
- 2 lemons, juiced, plus 1 zested
- 6 tbsp salt
- 4 ears corn
- 6 red potatoes, halved
- 2 cups Cayenne Pepper Puree
- Fresh shrimp
- Combine water, onion, celery, garlic, lemon juice and zest, salt, and cayenne puree
- Bring to a simmer and cook, covered for 15 minutes
- Add sausage, turn, and potato
- Cook covered another 15 minutes
- Pull out sausage, corn, potato, and garlic
- Add shrimp and simmer for 2-3 minutes