Cardinal Red Sauce

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Cy Salt makes the perfect red sauce for pasta, meatballs, pizza, whatever. 
Saute 1 onion and two cloves of garlic.
Add 1 24 oz can crushed tomatoes + 1 tbsp Cy Salt + a splash of red wine.
Simmer 30 minutes. 

Chicken in Green Molé


1 whole (both sides) chicken breast
1 cup raw unsalted pumpkin seeds
2 onions chopped
3 cloves of garlic
2 jalapeños
6 lettuce leaves
10 sprigs of cilantro
1.5 tbsp Iowa Nice Spice
1.5 tbsp Coco Corazón
1 tbsp Roxy Taco
Salt to taste
Lime wedges

Cover the chicken breast in water in a pot. Add 1/2 the onion. Bring to a boil and simmer 12 minutes. Let cool. Roast the pumpkin seeds in a pan on the stove until they start to pop. Let cool and move into a food processor bowl, along with the rest of the onion, garlic, cilantro, lettuce, jalapeños, and spices. Pulse. Add 1 cup of the cooled chicken stock, blend, taste for salt, then pour into a pot. Shred the chicken and add it to the pot. Simmer for 20 minutes. Sprinkle with fresh lime before serving over rice or roasted sweet potatoes, or in tacos or enchiladas.

Das Schöne Fleischloaf


Translation: The beautiful meatloaf

Add 2 tsp to 1 lb ground beef and 1 lb ground pork. Stir in 1 cup toasted pumpernickel bread crumbs, 2 leeks caramelized in butter, 1/2 cup chopped parsley, 2 tsp Whassamatterhorn, and 1/2 tsp fresh black pepper. Slather it in ketchup if you like it old school. Bake 375 til unraw—about an hour.

Cy Sauce, Three Ways


CY SAUCE 1: 1/2 cup mayo + 1/2 cup yogurt + 1 tsp Cy Salt. 
CY SAUCE 2: 1/2 cup mayo + 1/2 cup yogurt + 1 tsp Cy Salt + 1 tsp curry powder + 1/2 tsp mustard.
CY SAUCE 3: 1/2 cup mayo + 1/2 cup yogurt + 1 tsp Cy Salt + 1 tbsp chopped pickles, capers or 1/2 can marinated artichoke hearts.

Cha-cha Kabobs

  • 2 lbs meat or shrimp
  • 4 tbsp oil
  • 4 tbsp soy sauce or tamari
  • 3 tbsp Cha-cha Lima Sugar
  • 1/2 tbsp sesame oil if you want
  • Sriracha if you like it on fire

Put the oil, soy sauce, Cha-cha Lima, and sesame oil/Sriracha in a glass measuring cup and nuke on high 1 minute. Stir, Marinate the meat for 1 hr. Skewer w/ veggies + grill = partay.

Thai Rice Salad


Combine rice + all the greens you want (ideas: green beans + grilled mushrooms + sliced collard greens + slivered carrots + chopped cherry tomatoes + chopped celery + sliced red peppers + edamame) + smoked chicken or sausage.

Mix soy sauce, sesame oil and Big Bangkok—about 1 tbsp per cup of dressing or more to taste. Toss and sprinkle with crushed dry roasted peanuts.

Glazed Turnips or Carrots with Sherry


You can also do this with carrots, or turnips, or both!
1 lb turnips, cleaned and chopped into 1/2" pieces
1 TBSP Olive oil
2 tsp Das Bigfoot
2 tsp Iowa Nice Spice
1/4 stick butter

Heat a covered pan on medium high, add the oil, then the turnips. Stir frequently until the turnips have a nice crips outside. Toss in 2 tsp Das Bigfoot and 2 TBSP of water. Cover, and lower heat to medium. Cook for about 5 minutes. Uncover, str in the butter, Iowa Nice Spice and a splash of sherry. Turn up the heat to evaporate the sherry. Taste for spice. Add more if you wish.

Red Cabbage in Tart Cherry Juice & Whassamatterhorn


1 small head of red cabbage
1/2 chopped red onion
2 chopped garlic cloves
2 TBSP Olive oil
1/2 cup tart cherry juice
Whassamatterhorn to taste
Fresh black pepper

Heat a covered pan on high, add the oil, then onion, garlic and cabbage. Stir for three minutes. Add the cherry juice and 2 tsps Whassamatterhorn. Lower heat to medium and cover for about 5 minutes. Remove the cover, stir again, taste for spice. Add black pepper and more Whassamatterhorn if you need it. A sprinkle of Iowa Nice Spice would go great in this, too.

Grilled Figs, Two Ways


Holy cow, these were phenomenal and really easy. You could use hummus or cashew cheese for a vegan style.

2 pints fresh figs, purple or green
1/3 lb cooked sausage (see our recipe for the Das Bigfoot sausage above)
4 oz soft cheese
2 tbsp Olive oil
Fruity vinegar for the drizzle
Smoke Licker

Start the grill. Cut all the figs almost in half, leaving the nub at the bottom still holding it together. If it comes apart, it's OK. Stuff half of the figs with the cheese, about a sugar-cubed sized plug. Cold cheese is easier to handle. Close the figs. You can put a toothpick through them if they get too floppy. Stuff the other half of the figs with sausage and close 'em up. If you have sausage and cheese left over, you know what to do: make a hybrid cheese-meat beast stuffed fig that you will hide amongst the others as they grill, then you will devour it, all at once. Spray or brush with olive oil. Grill on both sides for about 2-3 minutes, till everything gets melty. Plate and drizzle with fruity vinegar (Allspice's Blackberry Ginger) and dust with Smoke Licker.

Bacon, Brussels Sprouts & Grilla Gorilla


"I ate some Brussels sprouts, Collin said proudly. "And lots of bacon," I added.

1 lb Brussels sprouts trimmed and halved
4 slices of bacon
1/2 red onion
Grilla Gorilla or GGX to taste

Fry the bacon in a covered pan on medium high till done and remove. Sauté onion on low until translucent and sticky. Throw in the Brussels and 1/3 cup of water, stir, and put the lid on it for about 5 minutes. Take the lid off, stir again, and check the sprouts: they should be caramelized but crunchy outside. Add crumbled bacon and stir, then 1 tsp of Gorilla Gorilla. Taste and add more if you need it. We like it very spiced, so we use about 2 tsps.

Stuffed Grilled Peppers with Das Bigfoot Sausage


1 lb ground pork
1 egg white
2 cloves garlic chopped fine
3/4 tbsp Das Bigfoot
2 tsp mustard (any kind)
1/2 lb small colorful peppers, tops trimmed and seeded
Olive oil
Vinegar for the drizzle

Mix the pork, egg, garlic, spice and mustard. Cook on medium high till done and crumbly, about 10 minutes. Taste for spice. Turn the grill on high. Stuff the peppers with your finger and lighty drizzle with oil. We like the harissa oil from Allspice. Grill about 3 minutes per side, till charred. Plate and drizzle with a sweetish vinegar like champagne. You could also throw some cream/goat cheese or fresh chopped parsley in the stuffing mix, too.

Hot Potato & Celery Salad with Feather Duster

1 lb little potatoes, cleaned and quartered
8 ribs of celery (use them leaves!)
1/2 onion
2 chopped garlic cloves
1" of grated fresh ginger
2 tbsp olive oil
Fresh black pepper
Feather Duster to taste

Steam the potatoes with 3 TBSP water in a covered microwave-proof bowl for about 6 minutes, then let them cool. Heat a covered pan on medium high, add the oil, then garlic, onion and ginger. Stir and cook for a minute. Add the potatoes and stir until they get a little crust on them. Add the celery and 1/4 cup water. Lower heat to medium. Cover for about 5 minutes, stir, add spices (we used 3/4 TBSP of Feather Duster and loads of pepper) and stir again.

Grilled Porkchops Brined in Iowa Nice Spice, Apple Rhubarb Shrub & Vinegar


A HUGE no-brainer! Why hadn't I thought of it before? You can use all cider or all shrub, too. 

2 pork chops
3/4 cup apple rhubarb shrub
3/4 cup apple Cider vinegar
1.5 tbsp Iowa Nice Spice

Mix the shrub and cider in a plastic bag, add in the Iowa Nice Spice and dissolve it, then add the pork chops. Let them sit in the fridge for at least three hours then come to room temp before grilling. Make a glaze for the chops using the same ingredients as the brine, but increase the Iowa Nice to 2 tbsp. Simmer it down in a little pot until it's awl theek and stickaaaay.

Grilled Pork Tenderloin Sandwiches with Two Sauces


1 lb pork tenderloin
Grated zest of 1/2 lime
Grated zest of 1/2 orange
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup honey
1 chipotle chile pepper in adobo sauce chopped (optional)
1 tbsp Big Bangkok or Herky Perky or Grilla Gorilla/GGX

Combine everything from the lime zest to the Big Bangkok in a ziplock baggie, drop in the pork, and marinate for 6-24 hrs. Let come to room temp 1 hr before grilling. Oil the grill grates and grill turning frequently until the meat thermometer reads 140. Let the tenderloin sit for 10 minutes, slice and serve on rolls with the sauces below.
Adapted from Alton Brown.

Hellfire Rhubarb Salsa
12 ounces blanched rhubarb (frozen and thawed is OK)
1/3 cup toasted pecans
1/3 cup firmly packed brown sugar, or more to taste
3 scallions, both white and green parts, trimmed and coarsely chopped
1 clove garlic chopped
2 jalapeño peppers seeded and chopped
1/3 cup coarsely chopped fresh cilantro
1/3 cup fresh lime juice, or more to taste
1 tablespoon olive oil
Roxy Taco

Place the pecans and brown sugar in a food processor and coarsely chop. Add the rhubarb, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the rhubarb. Pour in a bowl. Add the lime juice and olive oil. Mix well. Taste and add Roxy Taco (about 1 tsp). Refrigerated, covered, for up to 3 days, but tastes best served within 3 hours of being made. Bring to room temperature before using. Adapted from Steve Raichlen.

White Lightning
1/4 cup mayo
1/4 cup dijon mustard
1 tbsp chopped sushi ginger
1/2 tsp Big Bangkok

Creamy Red Bean Salad (Lobio)

1 16 oz can red beans
Fresh parsley or cilantro
Pomegranate seeds (optional)

1 clove garlic
1/2 cup walnuts
   + 1 tbsp for garnish (optional)
1 tbsp red wine vinegar
1 tbsp olive oil
2 tsp GGX or Cy Salt or to taste
Drain the beans, and save the juice. Move the beans to a bowl. In a food processor, whip the juice from the beans and everything but the fresh herbs until white and creamy. Toss the beans with the dressing and fresh herbs. Taste for seasoning. Garnish with crushed walnuts and pomegranate seeds if you wish.


Asian Style Grilled Green Bean Salad


1 lb of fresh green beans trimmed and cut into appx 2" pieces
1 lb bag of colored peppers, trimmed, seeded, and roughly chopped
1 red onion roughly chopped
2 tbsp soy sauce or liquid aminos
1 tbsp neutral oil or 1/2 tbsp neutral oil and 1/2 tbsp sesame oil (optional)
Chili paste with garlic, Sriracha, or chili flakes (optional)
Grilla Gorilla or GGX to taste
A grill pan with holes to let the heat through

Heat your grill to high, spray your grill pan with cooking spray, set it on the grill, and cover the grill. Mix the first three ingredients. Toss in soy sauce/aminos and oil (if using—you really don't need it). Season with Grilla Gorilla to taste. Start with 1 tsp; we use about 1/2 tbsp. You can always add more when the beans are done. If you like it hot, add chili paste with garlic, Sriracha or chili flakes here. 

When the grill's hot, pour your green bean mix into the grill pan, spread it out with tongs, and cover the grill. Let it cook for about 5 minutes. Uncover, flip with tongs, recover the grill, and let it cook for about 5 minutes again. Uncover and flip. The veggies should have a nice char on their edges. Move the veggies to a bowl, taste for seasoning and add more Grilla Gorilla if desired. You can add a splash of rice wine vinegar or fresh chopped basil. You can also make this with chicken, pork, sausage or shrimp. 

Spicy GGX Pimento Deviled Eggs


4 tbsp of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. 


  • 6 eggs yolks
  • 3 oz cream cheese
  • 5 tsp mustard
  • 2 tbsp pimentos
  • 1/2 tsp pickle juice if you've got it for maximum wow
  • 1 tsp GGX
  • Chopped fresh herbs (optional)

Pulse all the ingredients in the food processor, scraping down the sides once or twice, until blended. Fill the egg white shells. Sprinkle with GGX and chopped herbs if you wish.