LG Cooks

Ingredients

2–3 Tbsp olive oil
1 medium white onion, minced
3 tsp garlic, minced (about 3 cloves)
3 tsp ENAK’s Moroccan Seasoning
Zest of 1 lemon + 3 thin slices of lemon
¾ cup pitted green olives, sliced
¼ cup seedless raisins
3 Tbsp tomato paste
2 cups chicken stock
Salt and black pepper to taste (optional — taste first as the seasoning may provide enough)

Instructions:

Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add garlic and seasoning: Stir in the minced garlic and the 3 tsp ENAK’s Moroccan Seasoning. Cook for 1 minute until fragrant.
Brown the tomato paste: Add the tomato paste to the pan. Stir and cook for 2–3 minutes, allowing it to caramelize and darken slightly. This builds rich flavor.
Build the sauce: Pour in the 2 cups of chicken stock. Add the lemon zest and the 3 lemon slices. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Add olives and raisins: Stir in the sliced green olives and raisins. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12–18 minutes until the sauce has reduced and thickened to a glossy glaze consistency that coats the back of a spoon. (It will continue to thicken a bit as it cools.)
Finish and season: Remove the lemon slices if desired (or leave them in for extra flavor). Taste and adjust with salt and black pepper if needed. If the glaze is too thick, add a splash more stock; if too thin, simmer a few minutes longer.

Peach Reaper Sauce Ingredients:

1lb Frozen Peaches
~1/4c The Heatland Everyday Carry sauce
1/2 small white Onion (minced)
~1 clove of Garlic (minced)
2 Tbl Apple Cider Vinegar
1 Tbl Dijon
1 tsp Worcestershire Sauce
1 tsp ground Coriander
~1Tbl+ Brown Sugar
1 tsp Cornstarch + water slurry to thicken
Salt & Pepper to taste

Reaper Peach Sauce Directions:

Sauté the aromatics
Heat a splash of oil (or a small pat of butter) in a medium saucepan over medium heat. Add the minced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.

Add the frozen peaches, Everyday Carry hot sauce, apple cider vinegar, Dijon mustard, Worcestershire sauce, ground coriander, and brown sugar. Stir well to combine.

Bring to a gentle simmer. Cook uncovered for 12–18 minutes, stirring occasionally, until the peaches are completely broken down and the mixture has thickened slightly. If it gets too thick, add a splash of water.

Blend (optional)
For a smoother sauce, transfer to a blender or use an immersion blender and purée until you reach your desired consistency. For a chunkier peach salsa-style sauce, leave it as-is.

Thicken
Mix the cornstarch with 1 Tbsp cold water to make a slurry. Stir it into the sauce and simmer for 1–2 more minutes until it thickens nicely.

Taste and adjust with more salt, pepper, sugar, or a splash of vinegar if needed.

To order Heatlands Everyday Carry https://theheatland.com/?ref=LGCooks

Ingredients:
3 Egg Yolks (best at room temp)
~1tsp – 1Tbl of OG Rebel Scum Hot Sauce
~3/4 – 1 stick of Butter (clarified)
2tsp Lemon Juice & Salt to taste

Directions:
Quick Method
(Blender / Immersion Blender – easiest & foolproof)

Melt the butter — In a small saucepan or microwave, melt the butter until it’s hot and bubbling around 140 degrees (but not browned).
Blend the base — In a blender or tall container (for immersion blender), add the 3 egg yolks, lemon juice, Rebel Scum, and a good pinch of coarse salt.
Emulsify — Start blending on low. With the blender running, slowly drizzle in the hot melted butter. Go slow at first, then faster once it starts thickening. It should turn pale, creamy, and silky in about 30–60 seconds.
Taste & adjust — Give it a taste. Add more lemon, salt, or Rebel Scum if you want it brighter or spicier. If it’s too thick, blend in a teaspoon of warm water at a time.

Traditional Double-Boiler Method (if you prefer the old-school way)

Whisk egg yolks, lemon juice, Rebel Scum, and salt in a heatproof bowl.
Set the bowl over a pot of barely simmering water (bowl shouldn’t touch the water).
Whisk constantly while slowly adding the butter in small pieces until thick and emulsified (this takes 5–8 minutes).
Remove from heat immediately.

https://kentuckyrebelscum.com

by @DadsSeasonings and @LGCooks on X

Serve a Hawaiian-style Plate with Dad’s Seasonings and Bachan’s

Flavor: A balance of sweet, savory and a little spice with umami and aromatics like soy, garlic, and onion. 

Marinade: Dad’s Seasonings Tres Padres Island Umami and Asian Fusion, along with Bachan’s (sauce flavor of your choice).

Beef Short Ribs: Traditionally, the ribs are cut along the bone (chuck flanken-cut). The more marbling, the better.

Cooking: These were grilled hot and fast over charcoal.

Hawaiian Macaroni Salad: Creamy pasta with a rich, tangy flavor, a tang from vinegar, a crunch from carrots, delicate onion flavor from green onions, and complex, bold seasoning flavor from Dad’s Seasonings SPG.

Beef Ribs Ingredients:

• Chuck Beef Ribs (flanken-cut)
• Dad’s Seasonings Tres Padres Island Umami and/or Asian Fusion
• Bachan’s Sweet & Spicy Japanese Barbecue Sauce
• Marinate for a few hours

Hawaiian Macaroni Salad Ingredients:

• Macaroni
• Apple Cider Vinegar
• Carrots (finely chopped for crunch)
• Green Onions
• Mayonnaise (1/2 plain Greek yogurt)
• Garlic Aioli
• Milk
• Dad’s Seasonings SPG

Hawaiian Macaroni Salad Directions:

Macaroni salad is traditionally served without meat. Chicken or other meat can be added.

Boil macaroni (1 package, your choice)

Chop 1-2 carrots and 4-6 stalks of green onion (finely)

One 5.3 oz of yogurt (or more depending on creaminess)

1 ½ cups of Mayonnaise (or more depending on creaminess)

1 Tbsp of Garlic Aioli

2 Tbsp of Apple Cider Vinegar

¼ cup of milk

2 Tbsp of Dad’s Seasonings SPG

Mix all ingredients with warm macaroni and chill in the refrigerator

Adjust the amount of ingredients to your taste and serving party