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Try this spicy variation on pimento cheese dip, perfect for sandwich fillings or charcuterie boards. Photo by M itch Wiisanen Makes 1-1/2 cups Ingredients For quick pickled jalapeño peppers 1 small jalapeño pepper 1/2 cup apple cider vinegar 1/4 cup water 1 tablespoon sugar Pinch of salt For cheese spread 8 ounces shredded white Cheddar 1/4 cup mayonnaise 1/4 cup pickled jalapeño, diced (add seeds if more heat is preferred) 1/4 cup rough chopped fresh parsley 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1/4 cup cream cheese, room temperature 2 Cubanelle peppers, diced small Instructions To make quick-pickled jalapeño peppers: Slice jalapeño pepper into rings and put in small glass bowl. Leave seeds if desirable for more heat. Add vinegar, water, sugar and salt to small saucepan and bring to a boil. Remove pan from heat and pour pickling liquid over pepper rings. Cover and let sit for at least 30 minutes before using. To make cheese spread: In a mixing bowl, combine the Cheddar cheese, mayonnaise, parsley, pickled jalapeño and spices. Whip cream cheese until fluffy. Fold in diced Cubanelle peppers until well combined, then add to Cheddar cheese bowl. Mix together all ingredients until cream cheese is incorporated. Serve immediately as a spread alongside crackers, or chill for at least 1 hour and serve as sandwich spread.

Enchilado De Camarones is one of our family favorites. Like most Cuban dishes, it starts out with sofrito (peppers, onions and garlic) which makes this dish extremely flavorful. Serve this over white rice (we use jasmine rice in our home) and a side of tostones (fried unripe green plantains). Photo by Cole LoCurto. Serves 6-8 Ingredients 1/4 cup olive oil 1/4 cup fresh minced garlic 1/2 cup diced onions 1 tablespoon adobo seasoning 1 medium green pepper, diced 1 medium red pepper, diced 2 packets Goya Sazón Con Culantro y Achiote 1 (16-ounce) can tomato sauce 1 tablespoon hot sauce 1/2 cup water 1/2 cup white cooking wine 4 leaves fresh culantro 1-1/2 pounds large shrimp 4 tablespoons whipped butter 1 teaspoon granulated sugar 1/2 cup chopped fresh parsley for garnish Instructions Heat a large Dutch oven or stock pot over medium heat. Add the olive oil, garlic, onions and adobo seasoning and stir to combine. Sauté for 2 minutes, add green and red peppers and sauté for another 6 minutes or until vegetables are slightly soft. Add Goya Sazón packets, tomato sauce, hot sauce, water and cooking wine. Bring to a simmer, then add culantro. After 5 minutes, add shrimp and let simmer for 12 minutes. Add butter and sugar, then stir with a wooden spoon. Simmer for an additional 8 minutes. Remove culantro leaves before serving. Add salt to taste and garnish with parsley.

Sorghum is an ancient grain that can be used in place of rice or barley. In the South, it is processed and made into a syrup. Serve this with Tomato Datil Agrodolce and Puffed Sorghum. Photo by Cole LoCurto. Serves 4 Ingredients For the creamed corn 1-1⁄2 cups shaved corn (reserve cobs) 1 cup heavy cream 1/8 teaspoon turmeric Salt, to taste For the risotto 1 cup sorghum grain, soaked overnight in water and drained 3 ounces diced shallots 1 ounce vegetable oil 6 cups vegetable stock (more or less as needed) 1 teaspoon fresh thyme leaves 1/2 cup white wine 3 corn cobs reserved from creamed corn 4 tablespoons unsalted butter 1/2 cup grated Parmesan cheese 2 tablespoons masa harina (substitute corn meal) Cilantro leaves, for garnish For the tomato datil agrodolce 1/4 cup sorghum syrup 1 ounce apple cider vinegar 1 ounce fresh squeezed lime juice 1 teaspoon minced datil pepper (yellow or orange) 2 ounces diced baby bell peppers 2 ounces diced red onion 1/2 cup sliced baby heirloom tomatoes, 1/4-inch thick Salt, to taste For puffed sorghum 1/2 cup sorghum grain For caramelized bacon Beef bacon, pancetta or pork bacon, cooked, for garnish Cilantro, for garnish Instructions To make creamed corn: Using a sharp knife or mandolin thinly shave corn off the cob, ensuring each kernel has been sliced at least three times. With the back side of a knife scrape the corn milk from the cob. Place corn, turmeric, and heavy cream into a small sauce pot. Bring to a heavy boil, then remove from heat and reserve for risotto. To make risotto: In an 8-inch sauce pot lightly sweat shallots in vegetable oil. Add sorghum grains and toast on medium to high heat for 2 to 3 minutes. Add thyme and white wine and reduce until almost dry. Add 2 cups vegetable stock and reserved corn cobs. Reduce until the sorghum has absorbed all of the added vegetable stock. Repeat this process with one cup of vegetable stock at a time until risotto is tender, approximately 45 minutes. Once risotto is tender add masa harina and simmer for one minute to activate the starch. Fold in the creamed corn, Parmesan and butter. Let cool to room temperature to help thicken the risotto slightly. To make tomato datil agrodolce: Heat sorghum syrup, apple cider vinegar, lime juice and datil pepper in a small sauce pot and bring to a full boil. 10. Turn heat off and add baby bell peppers, red onion and heirloom tomatoes. To make the puffed sorghum: Using a mesh strainer pop sorghum directly on top of high heat coals. Shake strainer as sorghum puffs to prevent burning. To make caramelized bacon: Line sliced bacon on wire roasting rack. Place rack directly over hot coals and cook until crispy and almost burnt. To serve, spoon risotto on a plate and top with tomato datil agrodolce, puffed sorghum, caramelized bacon and cilantro.

Don’t let the name fool you – these flavor bombs are easy to make and the variations are endless. Serve with fish, shrimp, corn on the cob, sandwiches and more. Visit Summa Salts for more information about Flaming Vampire salt and Saturiwa Trading Company for more information about the ancho lime spice blend. Photo by Stefanie Keeler. Ingredients For herb compound butter 1 stick unsalted butter, softened 1/2 tablespoon finely chopped thyme 1/2 tablespoon finely chopped basil 1/2 tablespoon finely chopped rosemary 1/2 tablespoon finely chopped chive 1/4 teaspoon salt 1/4 teaspoon pepper For ancho lime butter 1 stick unsalted butter, softened 2 teaspoons Saturiwa Sedona blend Salt, to taste For garlic salt butter 1 stick unsalted butter, softened 1/4 teaspoon Summa Salts Flaming Vampire salt (adjust according to taste) Instructions For each type of compound butter, mix together butter and seasonings until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.

Filled with black-eyed pea hummus and pan seared carrots, this is for all the veggie loving football fans. Photo by Amanda Rosenblatt. Serves 20 Ingredients For dipping sauce 3 cups Bragg Liquid Aminos 1 teaspoon red wine vinegar 1 teaspoon olive oil 2 tablespoons brown sugar 1 tablespoon green onions or chives, chopped For black-eyed pea hummus 2 (15-ounce) cans black-eyed peas 2 cloves garlic, chopped 1 tablespoon olive oil 1 tablespoon salt Juice of 1 lemon For spring rolls 20 large collard leaves 1 head Napa cabbage 1 large onion 2 large carrots 1 tablespoon olive oil 1 tablespoon minced garlic 2 teaspoons salt 1 teaspoon crushed red pepper Sesame seeds, red pepper, crushed red peppers, for garnish Instructions To make dipping sauce: Whisk together all ingredients and store in refrigerator until ready to serve. To make black-eyed pea hummus: Add all ingredients to food processor and process until smooth. To make spring rolls: Remove stems from center of collard leaves. Bring a large pot of water to boil and blanch collards until slightly softened. Immediately place leaves in ice water for a few minutes to stop cooking, then dry off. Cut Napa cabbage, onion and carrots into thin strips. Heat olive oil in a large sauté pan over medium heat. Add vegetables and cook until slightly brown. Add garlic, salt and crushed red pepper. Cook until vegetables are slightly softened, about 5 minutes, then remove from heat. Lay 1 collard leaf on flat surface. Scoop 1 tablespoon of blackeye hummus and 1 tablespoon of cooked vegetables and place it on the untrimmed end of the leaf. Roll up the collard leaf, folding the sides over the mixture while continuing to roll, like a burrito. Place on a plate, then continue to roll the remaining leaves. Heat a sauté pan or griddle over medium heat. Cook the leaves in batches, turning occasionally, until lightly browned. Serve with dipping sauce and garnishes.

This traditional Mexican pork dish from the Yucatán Peninsula is marinated with tangerine juice and spices, then slow roasted in banana leaves. It’s a great addition to taco night, served with beans and rice on the side. Photo by Sara Schober. Serves 8-10 Ingredients 2 teaspoons black peppercorns 1/2 teaspoon whole cloves 1-1/2 teaspoons cumin seeds 1 (2-inch long) cinnamon stick 7 medium garlic cloves 2 teaspoons dry oregano 1-1/2 teaspoons kosher salt 4 teaspoons achiote paste Juice of 1 lime Juice of 1 tangerine 1 (4-pound) boneless pork shoulder 2 or 3 banana leaves, about 1 ft x 2 ft Instructions Toast black peppercorns, cloves and cumin seeds in a dry sauté pan over medium heat for about 3 minutes, or until fragrant. Break cinnamon stick into small pieces and with toasted spices, grind to a powder in a spice grinder (alternatively you can use already-ground spices, but the flavor will be less vibrant). Put garlic in blender and chop. Add ground spices, oregano, salt and achiote paste. Wear gloves when handling achiote, as it easily stains fingers. Add citrus juices and purée until smooth, scraping down the blender sides as you go. Lay one banana leaf over a 9 x 5 inch loaf pan horizontally, and another vertically. Pour the marinade over the pork shoulder and using gloves, massage the marinade into every crevice. Gently place the meat, fat side up, into the banana leaf lined pan. Fold the leaves over the top of the pork to create a tight package. Wrap the pan tightly with foil and marinate in the refrigerator overnight. When ready to cook, preheat oven to 250°. Slow roast pork until very tender, about 5 hours. Allow to rest at room temperature for about an hour. Unwrap banana leaves, shred pork with fork or fingers and toss with pan juices.

This savory homestyle pie is the winning entry of the 2022 Peace Out Pie Contest, an annual fundraiser for Pie in the Sky held at St. Augustine Amp Farmers’ Market. Photography by Melissa marcarelli Serves 6-8 Ingredients For pie dough 12-1/2 ounces all-purpose flour or pastry flour 1 teaspoon salt 2 sticks cold unsalted butter, cut into 1-inch pieces 1/3 cup ice water 4-1/2 tablespoons sour cream For filling 2 cups medium-diced carrots (4-5 carrots) 1-2 tablespoons olive oil Kosher salt and freshly ground black pepper 1-1/2 pounds bone-in chicken thighs 3 thyme sprigs 1 bay leaf 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 2 cups chopped yellow onions (2-3 onions) 1-1/2 sticks unsalted butter 3/4 cup all-purpose flour 2 teaspoons white miso (optional) 1/2 cup white wine 1/4 cup heavy cream 1 (10-ounce) package frozen peas (2 cups, not defrosted) 1 egg, lightly beaten, for wash Instructions To make pie dough: In a food processor, pulse together flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Mix together ice water and sour cream. Slowly add to food processor 1 tablespoon at a time and pulse until dough just comes together. It should be moist but not wet. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. When ready to make the pot pie, remove dough from refrigerator and cut into two pieces. Roll out one piece of dough to 12-inch-wide circle. Put into a 9-inch pie pan, then refrigerate. Roll out the second disc and keep covered until ready to use. To make filling: Preheat the oven to 425°. Place 1-1⁄2 cups carrots on a sheet pan, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until carrots begin to brown. Set aside. Place the chicken, thyme, bay leaf, bouillon, chicken stock, 1⁄2 cup carrots, 1⁄2 cup onions, salt and pepper into a pressure cooker or instant pot. Pressure cook on high for 25 minutes. (Alternately, place ingredients in large baking dish and bake at 375° for 30 minutes, or until chicken thighs reach internal temperature of 170°.) Remove chicken and set aside until cool enough to handle. Separate meat and discard bones. Shred chicken to make about 4 cups. Strain broth and reserve about 5 cups. In a large pot or Dutch oven, melt butter and sauté 1⁄2 cup onions over medium-low heat for 10 to 15 minutes, until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add miso if using, then add white wine. Pour in hot chicken stock and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, 1⁄2 teaspoon pepper and heavy cream. Stir in chicken, roasted carrots and peas. Pour filling into prepared pie shell. Top with second pie dough and press edges together to seal the pie. Brush top of pie with egg wash. Bake for 40-50 minutes until pie crust is golden and chicken filling is bubbly.

Use this vegan “cheese” as a dip for raw seasonal vegetables like carrots, radishes, cauliflower and cucumbers. It’s also great as a spread on bagels and pairs well with salmon, roasted vegetables and potatoes. Photography by Sara Schober. Makes 2 cups Ingredients 2 cups raw cashews soaked in water about 4-6 hours, drained and rinsed* 1/2 cup whole garlic cloves (between 15-25 cloves depending on size), peeled Canola or vegetable oil 2 tablespoons lemon juice Salt to taste 1/2 cup chopped fresh chives 1/4 cup chopped fresh parsley *Roasted cashews can be used. Soak overnight, then drain and rinse. Instructions Place garlic cloves in a small saucepan with just enough oil to cover. Let simmer over low heat until garlic cloves are soft or lightly browned, 15-20 minutes. Strain oil and let garlic cool (reserve oil for other uses). Place cashews, 1 tablespoon lemon juice and salt in the bowl of a food processor. Blend until smooth, scraping down sides of the bowl as needed. Add the second tablespoon lemon juice and a tablespoon or two of water to thin the mixture if needed. Taste before adding garlic and herbs. At this point the cream should have a plain flavor and smooth consistency. Add garlic and herbs and blend until smooth and fully incorporated. Refrigerate for one hour before serving. Keep cashew cream for up to 5 days in the refrigerator or freeze in an airtight container for up to 3 months.

This reimagination of strawberry shortcake features fresh corn biscuits heaped with your favorite seasonal berries. Biscuits can be frozen for two months or refrigerated for one week. To serve, reheat the biscuits in the oven. Photography by Cole LoCurto. Makes 12 biscuits Ingredients 1 cup granulated sugar 4 ears fresh corn, husks removed and cut off cob 9-1⁄2 cups all-purpose flour 1/4 cup baking powder 1 cup brown sugar 1/2 tablespoon salt 2 cups buttermilk 1 cup sour cream or crème fraîche 3/4 cup butter, frozen and grated 3 cups whipped cream 3 cups fresh berries (blackberries, blueberries, raspberries or strawberries) Instructions Add 1 cup granulated sugar to large saucepan and cook over medium heat, stirring, until light amber in color. Add corn and stir. Cook until well combined and corn begins to release some juices, about 1 or 2 minutes. Pour onto a piece of parchment sprayed with non-stick oil and allow to cool. Combine flour, baking powder, brown sugar and salt in a large bowl. Combine buttermilk and sour cream in another bowl and set aside. Shred frozen butter into bowl with flour and toss to coat butter, breaking up any pieces larger than a pea. Add corn, separating kernels to coat with flour and butter. Mix until evenly combined. When butter and corn are evenly dispersed in flour, create a well in the center of the bowl and pour in buttermilk mixture. Stir from center out to create a dough. Dough will be slightly shaggy and clumps of butter will be visible. Turn dough onto lightly floured surface and roll to 1” thick; dust with flour. Cut into 12 squares. Place biscuits on a lightly oiled sheet pan 2” apart and freeze for 20 minutes. Preheat oven to 350°. When oven is hot, bake biscuits for 12 to 15 minutes or until edges are deep golden brown. Allow to cool to room temperature, then cut in half. Fill with whipped cream and fresh berries.

This zesty appetizer is topped with a truffle, guava and hot honey dressing and garnished with toasted local pecans. Serve with your favorite toasted rustic bread. Photography by Cole LoCurto. Serves 10 Ingredients For Dressing 1 tablespoon datil pepper honey 3 tablespoons guava paste 1 tablespoon white truffle oil 1 tablespoon grapefruit juice 1/4 teaspoon kosher salt For Salad 2 cups baby arugula 1 medium grapefruit, peeled and cut in segments 2 tablespoons chopped toasted pecans 1 tablespoon toasted pumpkin seeds 2 (4-ounce) burrata cheese balls Flaky sea salt, for garnish Extra virgin olive oil, for garnish Instructions To make dressing: Place all ingredients into a large mixing bowl. Mix until ingredients are fully incorporated. To make salad: Add arugula and grapefruit segments to a mixing bowl and drizzle in dressing. Gently toss to ensure each leaf of arugula is coated with the dressing. Spoon dressed arugula and grapefruit into a large serving bowl or onto a large platter. Sprinkle pecans and pumpkin seeds on top of salad. Cut each burrata cheese ball in half and place on top of salad. Garnish cheese with flaky sea salt and drizzle with extra virgin olive oil.

The key to successfully making brownies on the grill is controlling the temperature and the kind of pan used. This recipe calls for a cast-iron pan. You can also bake these in the oven at 350° for 20-25 minutes. Photography by Stefanie Keeler. Serves 12 Ingredients 6 tablespoons butter, melted 2 ounces unsweetened chocolate, melted 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour Ice cream, to serve Fresh mint, to garnish Instructions If using a gas grill, preheat to medium heat (350° to 400°) on one side. For charcoal grills, prepare as you normally would with briquettes and adjust the vents as needed to maintain an internal temperature of 350° to 400°. Grease a 10-inch cast-iron pan and set aside. Combine melted butter and chocolate in a medium mixing bowl. Whisk in sugar until fully combined. Whisk in eggs and vanilla. Stir in flour until combined. Pour batter into prepared pan and smooth the top. Grill, covered, until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Check every 5 minutes after 20 minutes. Remove from heat and let cool in the skillet. Serve a la mode with your favorite flavor ice cream and garnish with mint.

Endorphin Farms, located in St. Johns County, bottles about 650 hot sauce, marinade and bbq sauce recipes. You’ve been tinkering in the kitchen, tweaked Aunt Clara’s secret recipe for the condiment that was on the table at every family gathering and all your friends say it’s time to shareyour hot sauce with the world. Now what? If you’re ready to go into full-blown production mode, a commercial bottler may be your next step. Enter Endorphin Farms. You may not have heard of them, but you’ve probablytasted some of the products they’ve bottled. Located in St. Augustine, this co-pack company works with 164 different customers around the country (including 35 in NortheastFlorida) and bottles about 650 hot sauce, marinade and bbq sauce recipes. Scott Martin, president of Endorphin Farms, did not set out to launch a bottling company. He was growing strawberries, beans and habanero peppers in Plant City and met a guywith a small bottling plant who wanted to buy his peppers. “He got behind in paying me for the peppers, so he said just take my equipment,” says Martin. He brought theequipment to St. Augustine in 1998 to bottle products for another one of his pepper customers and set it up. “I kept bottling for the St. Augustine customer and just charged himfor the bottling instead of the peppers. That worked out well. And I started picking up other customers by word of mouth.” To get started with a new product, the bottler first analyzes a recipe and prices it out to see if it makes business sense. Then they head into their sample kitchen to make the recipeto ensure it meets the customer’s standards, even when scaled to production quantities. Endorphin Farms has seen a shift in formulation of hot sauces, according to Adam N. Fehr, the company’s business development officer. “When I started 17 years ago, datil saucewas our big thing along with a couple of habanero sauces. The change from then to now is unbelievable. Back then, ingredients were typically vinegars, onions, bell peppers, hotpepper mash, some raw vegetables and common spices. Now we’re sourcing three varieties of black garlic, fenugreek, any kind of fruit you can possibly imagine,” says Fehr. Another trend the company has seen: people’s palates are becoming more accustomed to heat. What used to be hot 15 years ago is not even medium anymore. “Seventeen yearsago, we did a product that used two different types of habaneros and was considered pretty hot – four out of 10. Nowadays tolerance has been built up, and we’re making productsthat are so unbelievably hot,” says Fehr. The company uses 25 different types of peppers, from mild to ultra-hot: Aleppo, cayenne, peri-peri, datil, serrano all the way to super-hotvarieties like seven pot douglah and primo, reaper and the recently developed pepper X. Fehr loves the variety of customers the company works with, the entrepreneurs and those pursuing second careers. “They are a passionate group of super creative people who arereally into it,” he says. “It used to be that hot sauce was just an additive. Now people look at it as food, with so much more nuance and flavor. The hot, spicy condiment industryhas blown up.”