Grilla Gorilla or GGX Vegan Cashew Cheeze

If you’re one of those people who hates nut cheese, Imma sorry for you! This velvety, creamy, tangy stuff is heaven. I smeared it on mediocre slab of pizza last night, and it made the pizza light up like a Christmas tree! Ta-da! I eat it on steamed veggies, eggs, pasta, whatever. Try the nutritional yeast on popcorn with GG or GGX.

In the Ninja

In the Ninja

On steamed broccoli

On steamed broccoli

Adapted from Bob’s Red Mill

1 1/2 cups cashews
1/4 cup nutritional yeast
2-3 tsp Grilla Gorilla or GGX to taste
1-1.5 tsp Dijon mustard to taste
3/4 cup water
3 tbsp lemon juice


Throw all the ingredients into a food processor or Ninja with the yeast and spices on top. Fire the machine up and process until smooth.

Serve warm or at room temperature. Gently reheat over very low heat. Yields 2 cups (eight 1/4-cup servings).

Roxy Taco Chili-ful Chili: Pork or Veg

Last weekend, we chili-ed our faces off, starting at the Stanhope Locker's first chili cook-off with pulled pork chili (left), then at Wheatsfield's Member Appreciation Day with roasted butternut sguash black bean chili (right, it's vegan!), served with Cy Salt Oyster crackers. Both batches had the same base, starting with 4 oz of dried chilis—leave the seeds in if you like heat—covered in 4 cups of boiling water and soaked for 1/2 hour. You can find dried chilis in the Mexican aisle of your grocery store. We used New Mexico chiles, but poblano, ancho or hatch would also work great and be fairly mild for heat. Both styles were delicious. Serves 12, adapted from Cook’s Illustrated.

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4 oz dried chilies: New Mexico, poblano, ancho or hatch
stemmed, seeded and torn to pieces
4 cups boiling water
2 tbsp honey
2 tbsp white vinegar
5 peeled garlic cloves
1 tbsp Roxy Taco*
1/2 tbsp Cy Salt or to taste*
1 tbsp olive oil
28 oz whole peeled tomatoes
2 15 oz cans of your fave chili beans:
    For the squash we used black beans,
    pintos for the pork

For pork chili: 5 lbs boneless pork shoulder

For squash chili: 5 lbs butternut squash
(about 3 medium or 2 large) peeled, seeded and cubed

For both: Crop Duster spice, Grilla Gorilla, or GGX

For pork chili:
 Sprinkle your pork shoulder with Crop Duster spice, Grilla Gorilla, or GGX, wrap in plastic wrap and let it sit in the refrigerator for at least 3 hours, up to 24. Preheat the oven to 300. Brown the shoulder in olive oil in a big Dutch oven or oven-safe pot. Cook in the oven for about 4 hours--till it’s falling apart. Remove, let it cool, and chop it short. This was my mistake for the Stanhope chili: I left the strands of pork too long and ropey, like a pulled pork sandwich.

For squash chili: Preheat the oven to 425. Toss your squash with a splash of olive oil and sprinkle with Crop Duster spice, Grilla Gorilla, or GGX. Roast for about 45 minutes, tossing after about 30 minutes.

For the chili: Pour the boiling water over the chilies and soak for 30 minutes. Drain off half the soaking liquid and save. Place the chilies, honey, vinegar, garlic, Roxy and Cy in a food processor and blend till you have a smooth paste. 

Heat the oil on medium high in a big Dutch oven or heavy pot. Pour in the chile paste and stir for 5 minutes. Add the tomatoes and their juice. Drain and rinse the beans and add them to the pot. If your chili’s looking dry, add some of the bean liquid, chile soaking liquid, or some dark Mexican beer.

Stir the meat or squash into the chili and cook on low for 1 hour, or in a crockpot on low for 4 hours. Taste for seasoning.

*My squash chili took twice as much spice as the meat version.

Serve with Cy Salt oyster crackers: 1 tbsp Cy Salt + 1/4 cup olive oil. Bake at 250 for 5 minutes.

Susan's Second Place State Fair Bacon Candy


Thick sliced meaty* double smoked bacon, cut in half**
Chopped pecans
Saltlickers Grilla Gorilla
Saltlickers Roxy Taco
Baker’s dipping chocolate - dark
*meatier bacon makes it less flimsy
**If bacon is long, cut in thirds for easier handling 


Method: Preheat oven to 375 degrees

Line a lipped baking pan with foil or parchment paper, and either place bacon on a rack or direction paper/foil to bake. 

Bake for approximately 20 minutes until a beautiful amber brown color. Remove from oven and place on paper towels to remove any excess bacon grease.  Allow to cool.

In a shallow sauté pan, use approximately 2 tablespoons of the bacon grease to toast the chopped pecans until golden brown. Remove pecans to a bowl and add equal parts of Roxy Taco and Grilla Gorilla (heck - be bold and use GGX!) to taste and set aside.

Now it’s almost time to assemble the bacon candy! Line a cookie sheet with parchment or wax paper.

Heat the Baker’s dipping chocolate according to the directions. Do it SLOWLY so you don’t break the chocolate. 


Dip each piece of bacon in the melted chocolate, leaving about a half inch uncovered where you can grab it. Use a spoon to make sure both sides are covered. Some people don’t like a lot of chocolate on theirs (weirdos) and others do - a matter of opinion. 

Place the coated bacon slice on the lined cookie sheet and while the chocolate is still wet, sprinkle it with the pecan mixture. Repeat until you run out.

Place cookie sheet in fridge or freezer to allow chocolate to set. Remove from cookie sheet and store in covered container in refrigerator.

Orange caramel bacon popcorn

I invented this for a tasting at Wheatsfield. I used Roxy Taco, but you could try Das Bigfoot, Alliyum, Smoke Licker, Grilla Gorilla or GGX, Cha-cha Lima, or Coco Corazon. The orange juice brings out the zing in the spice, but you can do without it. You can also cook it in a smoker for an hour instead of the oven if you're cray-cray like me.

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20 cups unsalted corn
1 lb bacon, fried to just about crispy, drained and chopped
      (I cooked mine between paper towels in the microwave for 6 minutes)
1 cup butter
2 cups brown sugar
1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
1/4 cup orange juice
1 tbsp Saltlickers seasoning: Roxy Taco, Das Bigfoot, Alliyum, Grilla Gorilla or GGX, Cha-cha Lima, or Coco Corazon
1⁄2 tsp baking soda

Preheat your oven or smoker to 250º. Melt butter over medium heat. Mix in brown sugar, corn syrup, orange juice and salt. Stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda. Stir in the bacon.

Put the popcorn into a giant bowl and pour the caramel over it. Mix well. It's hard. You may feel like your arm is going to fall off. Divide the popcorn between two slightly oiled cookie sheets and cook for 45 minutes to an hour, mixing every 15 minutes. Remove from the oven and let it cool. Break the slabs into an air-tight container and refrigerate.

Smoked Pretzels

12 oz unsalted pretzels (I used Snyder's)
Olive oil
Any Saltlickers salt
(I used Grilla Gorilla and Das Bigfoot)
Foil trays that will fit in your smoker
Wood chips of your choice

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Heat your smoker to 250. Poke lots of small holes in the bottom of the trays. I used a corn cob holder. The ratios of olive oil to salt were different for each flavor. For Grilla Gorilla, I used 1/2 c olive oil + 5 tbsp spice. For Das Bigfoot, I used 1/3 cup olive oil and 4 tbsp spice. If you like light salt, start with 1/2 the salt I used, taste the pretzel before you smoke, and add more salt to taste. Stir the pretzels into the oil mix until they're covered. Scoop the pretzels into the foil trays (don't pack the trays tight—you want space for the smoke to do its thing) and load the wood. I used apple for both. Smoke for 15 minutes. You can also bake these in a 250 degree oven.

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.


    EZ GG Red Beans & Rice


    Add 1-2 lbs andouille sausage or kielbasa if you wanna get all meaty about it.

    PREP TIME: 15 minutes
    COOKING TIME: 45-55 minutes
    TOTAL TIME: 1 hour 15 minutes

    2 big onions
    6 cloves of garlic
    4 stalks celery (go for the leaves)
    3 carrots
    2 green peppers, seeded
    3 tbsp olive oil
    2 cans red beans
    1 cup brown rice
    1 bay leaf
    Grilla Gorilla or GGX to taste (about 4 tbsp)

    Chop all the veggies and saute in oil on medium high until they're soft. Add the beans + their liquid. Add two cups of water. Bring to a boil. Add the rice, the bay leaf and Grilla Gorilla or GGX. Turn to low and simmer about 45-55 minutes. 

    Grilla Gorilla Kale Butternut Blowout

    Grilla Gorilla and GGX are phenomenal on any kind of squash and sweet potatoes. 


    PREP TIME: 15 minutes
    COOKING TIME: 45 minutes
    TOTAL TIME: 1 hour

    1 butternut squash, peeled + cubed
    Olive oil
    Grilla Gorilla or GGX
    2 garlic cloves
    1 lb kale, ribs removed, sliced into ribbons

    Preheat oven to 450. Place peeled, cubed butternut squash in a bowl. Splash liberally with olive oil, sprinkle with Grilla Gorilla or GGX, and toss. Spread squash on a baking tray and bake for 35-45 minutes, until the squash is tender and roasty. Meanwhile, saute the garlic and kale in 1 tbsp olive oil. Cover and steam the kale until it's wilted. When the squash is done, combine everything in a bowl. Sprinkle with chopped cilantro and more Grilla Gorilla or GGX. Toss and serve.

    If you'd rather die than peel and cube a butternut squash, you can cut the squash in half, scoop out the pulp and seeds, then splash the inside with olive oil and sprinkle with Grilla Gorilla or GGX. Pour 1" of water in the bottom of a baking dish. Place the squash halves in the dish, open side up, then roast for about 45 minutes, until soft and yummy. Scoop out the squash from the shells into a serving dish, then whip in some more Grilla Gorilla or GGX. 

    Grilled Greens soaked in Coconut Milk and Grilla Gorilla or GGX

    PREP TME: 2-6 hours, mostly unattended
    COOKING TIME: 10 minutes
    TOTAL TIME: 2+ hours

    3 lbs greens—use any kind (kale, mustard, etc.) but I like collards—ribs removed
    2 cans coconut milk
    2 tbsp Grilla Gorilla or GGX
    2 limes

    Combine coconut milk, juice from one lime, and GGX in a big bowl. Shove the green in and toss. Refrigerate for 2-6 hours covered in plastic wrap. Preheat the grill to high.  Layer the greens on the grill. Flip when one side is lightly charred. Char the other side. Remove to a cutting board and chop. Taste for spice. Add more GGX if necessary. Serve with lime wedges.

    Deviled Eggs 2.0

    The Deviled Eggs 2.0 class at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

    Basic Hard-boiled Eggs
    The Best Hard Boiled Eggs are Steamed!

    Get a pot of water boiling in a double boiler. 
    Steam eggs for 13 minutes. 
    Plunge in an ice bath for at least 15 minutes but no more than 45. 
    Peel and use.

    Deviled Egg Basics
    Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
    The basic rules are:

    2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
    1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
    Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
    Whip the fillings in food processor for maximum creaminess

    Alliyum Roasted Mushroom Eggs
    Sprinkle with Alliyum and fresh chopped parsley.
    Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

    Filling: 6 eggs yolks
    1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
    3 oz cream cheese
    2 tsp red vinegar
    2 tsp dijon mustard
    2 tsp horseradish if you want heat

    Roxy Eggs (healthy fats)
    Yogurt is a fat with built-in tang. 
    Together with the avocado, this egg is deceptively rich, but actually light on bad fat
    Sprinkle with Roxy Taco and chopped cilantro

    Filling: 6 eggs yolks
    2 tbsp plain yogurt
    1 avocado
    1 tsp Roxy Taco
    1 scallion, the white part chopped fine
    Squeeze of 1/2 lime

    Cy Eggs (Hearty and hummusy)
    These hearty Mediterranean style eggs could double as a main picnic dish. 
    The leftover filling makes a great side salad. 
    Sprinkle with Cy Salt and chopped red onion

    Filling: 6 eggs yolks
    4 tbsp hummus
    1/2 cup tabouli
    1 tsp mustard
    1/2 tsp curry powder
    Squeeze of 1 lemon

    Spicy GGX Pimento Eggs
    4 TBS 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. Sprinkle with GGX and chopped chives.

    Filling: 6 eggs yolks
    3 oz cream cheese
    1.5 tsp mustard
    2 tbsp pimentos
    1 tsp pickle juice if you've got it for maximum wow
    1 tsp GGX

    Grilla Gorilla Sweet Potato Black Bean Salad

    A customer fave. It's easy, healthy and a knock-out. Use Grilla Gorilla or GGX.

    2 big sweet potatoes peeled and cut in chunks
    1 can black beans drained and rinsed
    1/2 red onion chopped fine
    Chopped cilantro
    Juice of 1/2 lime
    GGX or Grilla Gorilla

    Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!