Category: Recipes

• 3 pounds beef chuck roast, cubed into large chunks
• 1 cup beef broth
• 3 chipotle peppers in adobo
• 4 cloves garlic, minced
• 2 small onions, chopped + divided
• 1/4 cup fresh lime juice
• 4 Tbsp Stock Market Chipotle Extra Virgin Olive Oil
• 2 Tbsp Stock Market Neapolitan Herb Dark Balsamic
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp ground cloves
• 1 1/2 tsp Jacobsen’s Himalayan Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper
• 2 bay leaves
• 1 lime, cut into wedges
• 3 radishes, sliced thin
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• Flavor & Fire Cantina Salsa, for finishing

Directions

In the bowl of your slow cooker, place the cubed beef chuck roast and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper.

In a blender, add the beef broth, chipotle peppers in adobo, minced garlic, chopped onion (from 1 onion), lime juice, Stock Market Neapolitan Herb Dark Balsamic, Stock Market Chipotle Extra Virgin Olive Oil, cumin, oregano, and ground cloves and blend until smooth. Pour the sauce over the top of the prepared beef roast in the slow cooker. Add the bay leaves, cover, and cook on low for 8-9 hours (or on high for 4-5 hours) until the beef is very tender.

Once cooked, remove the beef and using two forks, shred it; return the beef to the sauce in the slow cooker.

Serve in a warm corn tortilla topped with chopped onion, chopped cilantro, sliced radishes, sliced avocado, a lime wedge, and a little Flavor & Fire Cantina Salsa!

Enjoy!

• Stock Market Chiquitita Extra Virgin Olive Oil, in your Prepara Olive Oil Sprayer
• 6 croissants
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup strawberries, chopped
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1 Tbsp vanilla extract
• 1 tsp lemon zest
• 1 cup Finch & Fennel Lemon Curd
• Powdered sugar, for finishing

Directions

Preheat your oven to 350F. Using your Prepara Olive Oil Sprayer filled with Stock Market Chiquitita Extra Virgin Olive Oil, spray a 9×13 baking dish.

Slice the croissants into halves and layer them evenly in the prepared baking dish. Sprinkle the blueberries, raspberries, blackberries, and strawberries evenly over the croissant layers; set aside.

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and lemon zest until the mixture is combined and smooth. Pour the prepared custard mixture evenly over the layered croissants and berries; gently press down to ensure the croissants absorb the custard; let it sit for at least 15 minutes at room temperature, allowing the croissants to fully soak in the custard (you can also prepare this ahead of time and put it in the refrigerator overnight).

Place the baking dish in the preheated oven and bake for about 30 minutes or until the top is golden brown and the custard is set around the edges; allow the bake to cool for 10 minutes or so. Dust with powdered sugar and dollop with Finch & Fennel Lemon Curd right before serving!

Enjoy!

Directions

Fill a rocks glass with ice; add Bird Dog Blackberry Whiskey, Liquid Alchemist Strawberry Puree, and lime juice; mix with a bar spoon. Top with Twig’s Sour Soda and garnish with a fresh strawberry.

Enjoy!

Directions

To make the Chamomile Honey Simple Syrup, bring 1 1/2 cups water, 1 cup sugar, and 1/2 cup Savannah Bee Orange Blossom Honey to a boil. Whisk to combine and allow sugar and honey to dissolve. Remove from heat and add the Stock Market Chamomile Herbal Tea (in a disposable tea bag filter) ; allow to steep for five minutes. Strain into a mason jar. 

In a cocktail shaker, add Drumshanbo Sardinian Citrus Gin, Chamomile Honey Simple Syrup, and lemon juice, Fee Brothers Grapefruit Bitters, and the egg white; DRY SHAKE for 30 seconds. Add ice to the cocktail shaker and shake again until cold. Strain over a martini glass; garnish with a lemon wheel.

Enjoy!

Directions

To make the Rosemary Simple Syrup, bring 1 cup water and 1 cup sugar to a boil. Whisk to combine and allow sugar to dissolve. Remove from heat and add the fresh rosemary; allow to steep for five minutes. Strain into a mason jar. 

Fill a wine glass with ice; add Ten Head Meadow Cut Gin, Rosemary Simple Syrup, and orange juice, mix a little with a bar spoon; top with sparkling wine. Garnish with an orange wheel and a rosemary sprig.

Enjoy!

• 1 pkg Dalla Terra Pasta Sea Salt Canneroni
• 1/2 lemon, juiced
• 1/2 cup Stonewall Kitchen Basil Pesto
• 1/4 cup mayo
• 2 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 5 cups baby spinach
• 1 English cucumber, chopped 
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, halved
• 1/2 cup red onion, sliced THIN
• 1 cup shaved parmesan 
• 8oz mozzarella pearls
• 1/2 cup fresh basil leaves, chopped
• Denissimo Dark Balsamic Vinegar, for finishing

Directions

Cook Dalla Terra Pasta to package directions; allow to cool completely before assembling the pasta salad.

In a medium bowl, start by combining the lemon juice, Stonewall Kitchen Basil Pesto, mayo, Stock Market Milanese Gremolata Extra Virgin Olive Oil, Jacobsen’s Italian Sea Salt, and freshly ground black pepper; mix until smooth. Add the rest of the ingredients to the prepared sauce and and stir gently to incorporate.

When ready to serve, drizzle with Stock Market Denissimo Dark Balsamic Vinegar.

Enjoy!

• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 small red onion, diced
• 1 bunch of cilantro, diced
• 1 can black eyed peas, drained + rinsed 
• 1 can black beans, drained + rinsed 
• 1 can of yellow corn, drained
• 1 can of white corn, drained 
• 2 avocados, chopped
• 1 can of sliced black olives, drained
• 1 mango or peach, diced
• 1 cup feta cheese

Ingredients for Dressing

• 3 limes, juiced
• 1/2 cup Stock Market Jalapeno Extra Virgin Olive Oil
• 1/4 cup Stock Market Pineapple White Balsamic Vinegar
• 1/3 tsp Spice House Taco Seasoning 
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 3 Tbsp Mike’s Hot Honey 
• 3 Tbsp granulated sugar

Directions

In a medium bowl, whisk together all dressing ingredients; add all cowboy caviar ingredients to the same bowl; fold together so the dressing is evenly dispersed. 

Serve with taco chips!

Enjoy!

• 1/3 cup blood orange oil 
• 1/4 cup cinnamon pear balsamic vinegar
• 1 Tbsp Stonewall Kitchen Maple Maine Champagne Mustard
• 1 clove garlic, finely minced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Ingredients for Salad

• 1 bag of spinach & arugula mix
• 2 pears, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup dried cranberries
• 1/3 cup toasted walnuts
• 1 cup feta or goat cheese 

Directions

In a medium-sized bowl, assemble your salad by adding spinach & arugula mix, sliced pears, thinly sliced red onions, dried cranberries, toasted walnuts, and feta or goat cheese. 

In a medium mixing bowl or a mason jar, add blood orange olive oil, cinnamon pear balsamic vinegar,  Stonewall Kitchen Maple Maine Champagne Mustard, garlic, and Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste. Put the lid on the mason jar, shake together, and pour over your salad.

Enjoy!

• 2 Tbsp Stock Market Cayenne Extra Virgin Olive Oil
• 1 large egg, lightly beaten
• 1/4 tsp Jacobsen’s freshly ground black pepper
• 1/2 cup mayonnaise
• 1/4 tsp Jacobsen’s Italian Sea Salt
• 2 Tbsp flat-leaf parsley, finely chopped
• 2 green onions, minced
• 1 Tbsp Stonewall Kitchen Maine Maple Champagne Mustard
• 1 Tbsp Worcestershire sauce
• 1 tsp Finch & Fennel Here Fishy Fishy seasoning blend
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 3 cans (15oz) Polar Fancy Lump Crab Meat – I SWEAR BY THIS BRAND
• 1 cup Panko breadcrumbs, divided into two equal portions
• 2 Tbsp red bell pepper, minced
• Lemon wedges, for serving

Directions

Rinse the canned lump crab meat and place on a paper towel, removing as much liquid as possible; set aside.

In a medium mixing bowl, combine the mayonnaise, egg, Stonewall Kitchen Maine Maple Champagne Mustard, Worcestershire sauce, Finch & Fennel Here Fishy Fishy seasoning blend, garlic powder, paprika, Jacobsen’s Italian Sea Salt and freshly ground black pepper; whisk until smooth and fully combined.

Add the lump crab meat, half of the Panko breadcrumbs, chopped green onions, diced bell pepper, and finely chopped parsley; gently fold everything together, be careful to keep the large crab pieces intact as much as possible. Divide the mixture into six uniform mounds, then shape each into a round patty (like a burger); press each one lightly into the remaining breadcrumbs to coat. Transfer the shaped crab cakes onto a plate and refrigerate for about 20 minutes (to help them firm up a bit).

Heat the Stock Market Cayenne Extra Virgin Olive Oil in a large skillet set over medium heat. Once hot, cook the crab cakes for 3-4 minutes per side, or until each is deeply golden and crispy. Transfer the cooked crab cakes to a serving platter; finish with a squeeze of fresh lemon and serve with remoulade sauce.

Enjoy!