Smoked Extra Virgin Olive Oil pairs up with Smoked Tomato Blend to turn corn on the cob in to a sweet, sweet situation. Bake, steam or grill the corn, then slather on the buttery – smoky – spicy spread. Serve these alongside Steakhouse Burgers. Big flavors. How sweet!
Sweet summertime corn on the cob meets salty-buttery ancho goodness. We combine Ancho Chile Powder with salt, butter and Sweet Smoked Paprika. When the corn is golden charred and juicy hot, slather on this butter. It’s corn! And it’s so yummy! Ancho Chiles are dried poblano peppers and fall on the low end of the...
Remember that time we retired our Vanilla Dark Balsamic? Big mistake! And that’s why we brought this customer favorite back to the shelves. We often lean on this rich, sweet balsamic for drizzling over berries or finishing off a trifle. But we love this balsamic for savory dishes, too. Perfect for flank steak or big,...
Chargrilled oysters are a having a moment, and we couldn’t be happier about it! From white linen restaurants to local joints off the beaten path, these delicacies are essentially a blank canvas. Topped with everything from Rockefeller sauce to this version with a sublime crabmeat and shrimp cream sauce. Our Bayou Lafourche Blend comes into...
Our Memphis Dry Rub is a low salt, savory-spicy blend that’s meant for ribs. While Memphis style is typically a St. Louis cut sparerib, we grabbed the more available baby backs. We dry rubbed the ribs then used a vinegar mop while grilling. You can certainly carve out a day and put your smoker to...
Bright, fresh, garlicky, zingy – this dish hits all the right notes. Quick-cooking shrimp shine with our Aloha Chicken & Fish Blend and Lemon Garlic Extra Virgin Olive Oil. We up the ante on the flavors with a drizzle of citrusy chimichurri. This recipe has summertime grilling written all over it!
While we realize the thought of Ghost Chile may frighten some, but if you’re here for the heat, Louisiana Pepper Exchange is ready to party. Bring the heat to your next batch of wings with Ghost Pepper Puree. What’s a pepper puree? It’s not a salsa or a hot sauce. These pepper mash concentrates are...
As the habanero ripens from green to orange to red, the heat level rises. The folks at Louisiana Pepper Exchange grab those peppers and take advantage of their sweet (and spicy) spot with this Orange Habanero Pepper Puree. What’s a pepper puree? It’s not a salsa or a hot sauce. These pepper mash concentrates are...
Special sauce for a special burger. We combined three grain-fed cuts in our Steakhouse Burger and realized we needed more than mayo to dress for burger success. Jay D’s Molasses Mustard to the rescue! We put this sweet, tangy mustard to work with mayo, spices and Worcestershire. Meet your new sandwich spread!
We leaned on our favorite local butcher for the combo of meat we needed to replicate the classic steakhouse burger. Iverstine Farms Butcher to the rescue. The chuck – sirloin – short rib combo is part of the magic of these juicy burgers. Add in our Baton Rouge Burger Blend and call us burger magicians....