ON ANYTHING
🍗 Crispy, Sweet & Spicy Baked Wings
Coat wings in oil and season generously with On Anything.
Bake at 400°F until deeply golden and crisp.
Melt butter, then add hot sauce and maple syrup (or honey), and simmer on low until flavors meld.
Adjust to taste, toss wings in sauce, and serve.
🍖 Savory Meatloaf (or Meatballs)
Sauté shallots or onion with On Anything, tomato paste, Worcestershire, and broth until softened and the liquid is reduced.
Let cool, then mix into ground meat with eggs, breadcrumbs, and more On Anything.
Form and bake until cooked through and lightly browned.
This same method works for meatballs and is great for meal prep.
🦀 Creole Trinity Seafood Boil
Sauté On Anything, smoked sausage, and the holy trinity (celery, onion, green bell pepper) until softened and lightly caramelized.
Add potatoes, more On Anything, and sliced garlic, then deglaze with light beer and reduce.
Add stock to cover potatoes halfway and butter, then simmer until the sauce begins to thicken.
Stir to combine into a rich sauce.
Add shellfish, cover, remove from heat, and let steep until cooked.
LUCKY BBQ
🍗 Pickle-Brined BBQ Chicken (or Turkey Breast)
Brine chicken or turkey in pickle brine, then pat dry.
Apply a light coating of yellow mustard, just enough to bind, and season with Lucky BBQ.
Grill until deeply caramelized and cooked through.
🥩 Beef Chuck Burnt Ends
Cube chuck, coat lightly with oil, and season with Lucky BBQ.
Wrap in parchment and cook low and slow until tender.
Finish under high heat until caramelized and sticky.
🐟 Crab Cake–Stuffed Salmon
Stuff salmon with your favorite crab cake mix.
Season with Lucky BBQ and roast until the top caramelizes into a glossy crust.
SMOKE SPICE
🦐 New Orleans–Style BBQ Shrimp
Cook butter, garlic, Worcestershire, and Smoke Spice and reduce until slightly thickened and sweet.
Add lemon zest.
Add shrimp and sauté until they begin to curl and are just cooked through.
🐖 Oven “Smoked” Pork Shoulder
Coat pork shoulder with oil and season generously with Smoke Spice.
Place in a deep pan to catch the juices and wrap in parchment.
Roast at 275–300°F until tender.
Unwrap and finish at high heat until the exterior darkens and caramelizes.
Rest before slicing or shredding.
🔥 Bonus: Smoky BBQ Sauce
Simmer ketchup, vinegar, and a touch of honey or maple with Smoke Spice.
Adjust to taste and use with pork or anything grilled.
BESO DEL DIABLO
🍗 Extra Crispy Fried Chicken Tenders
Brine chicken in buttermilk and Beso del Diablo.
Dredge in a mix of flour, potato starch, corn starch, and rice flour.
Fry until deeply golden and extra crispy.
Finish with a light dusting of Beso del Diablo.
🥩 Ribeye – Mojo Marinade & Compound Butter
Marinate steak with citrus, garlic, oil, and Beso del Diablo.
Grill or sear until charred and cooked to your liking.
Serve with grilled vegetables.
Finish in a hot cast iron pan with Beso del Diablo compound butter.
🍅 Spicy Gazpacho
Blend tomatoes, vegetables, and olive oil until smooth.
Add Beso del Diablo and chill until cold.
Finish with a drizzle of olive oil.
🔥 Bonus: Beso Compound Butter
Mix softened butter with Beso del Diablo and a pinch of salt.
Use to finish steak, vegetables, or seafood.
HABIBI
🍗 Chicken Shawarma
Marinate chicken with olive oil, Habibi, and lemon zest.
Roast or grill until charred and cooked through.
Slice and serve with tahini over rice or on pita.
Garnish with beets, pickles, and lemon.
🥩 Braised Lamb Shank
Season lamb shank with Habibi and sear.
Add chicken stock and white wine and braise low in a covered pan until tender.
Finish with the cooking juices.
🥣 Monastery Lentils with Sherry
Sauté diced onion and carrots until softened.
Add lentils and Habibi, then a splash of sherry.
Simmer until lentils are tender.
Garnish with freshly chopped parsley.
MONSOON JUNGLE
🥩 Parchment-Wrapped Flanken Ribs
Lightly coat ribs with yellow mustard or olive oil and season generously with Monsoon Jungle.
Wrap in parchment and cook low (275–300°F) until tender.
Sauté diced or grated ginger lightly, then add honey and beer and reduce to form a glaze.
Finish ribs with the glaze.
🫘 Coconut Black-Eyed Peas
Brine black-eyed peas overnight.
Add aromatics, Monsoon Jungle, and a small amount of baking soda, then place in a covered container with stock at least ¼ inch above the peas.
Cook in the oven at 350°F until tender, adding small amounts of water as needed.
Stir in coconut milk and return to the oven for at least 30 minutes to meld.
Garnish with green onion.
🍚 Chinese Sausage Fried Rice with Crab or Lobster
Slice Chinese sausage and cook with green onion over medium-high heat.
Deglaze with a splash of Shaoxing wine or white wine.
Add shellfish and toss until just par-cooked.
Add day-old white rice (broken up) with a little sesame oil and snow peas.
Stir-fry until heated through.
Add scrambled eggs (optional) or serve with a medium fried egg on top (optional).
Finish with a dusting of Monsoon Jungle.
PUSH IT
🟥 Mapo Tofu
(Optional) Cook ground pork with Push It, then set aside.
Sauté chopped green onions in oil with doubanjiang, dark soy sauce, Shaoxing wine, fermented black beans, and Push It.
Add tofu and simmer until heated through.
Add a cornstarch slurry and simmer until the sauce thickens.
Return pork if using.
Garnish with green onions.
🍤 Salt & Pepper Shrimp
Season shrimp with Push It and coat with cornstarch.
Lightly fry until the shrimp turn pink and just begin to curl, then set aside.
Gently cook sliced garlic and chiles (optional) with Push It over medium heat.
Return shrimp to the pan, toss, and serve.
🥔 Yunnan Grandma’s Potatoes
Boil potatoes until tender. Mash two-thirds and leave the rest in larger chunks, then set aside.
Stir-fry chopped green onion with light soy sauce, dark soy sauce, Shaoxing wine, Chinese pickled vegetables, and Push It until fragrant.
Add potatoes and toss to combine
UENO SHICHIMI
🥔 Gaijin Potato Salad
Dice half a white onion and half a red onion and mix with mayonnaise and a spoonful of relish.
Boil red skin potatoes until tender, peel and cube, then toss with vinegar, salt, and pepper.
Chop egg whites and mix into the mayonnaise mixture.
Fold into the potatoes with Ueno Shichimi.
Press egg yolks through a colander and top the salad.
Garnish with green onion.
🥬 Grilled Shichimi & Shrimp Caesar
Quarter romaine hearts and grill.
Grill shrimp separately, then set aside.
Make a dressing with egg yolk, oil, anchovy paste, garlic, and Ueno Shichimi.
Toss the romaine in dressing and top with grilled shrimp.
Finish with shaved parmesan.
🍄 Miso Mushroom Risotto
Make a stock with kombu and miso and keep it warm.
Sauté diced onion, carrot, and celery until just soft.
Add rice and stir with the vegetables until lightly toasted, then add a splash of white wine.
Add warm stock one ladle at a time, stirring and allowing it to absorb before adding more.
Continue until rice is al dente.
Add butter, mushrooms, and Ueno Shichimi, stir, then remove from heat.
DC SHICHIMI
DC SHICHIMI
🦆 Crispy Duck with Chili Oil
Score duck skin and render slowly until crisp.
Remove duck and bloom DC Shichimi in the rendered fat.
Spoon the hot oil over the duck and serve.
🍗 Chicken & Rice
Season chicken with oil and DC Shichimi and cook until done.
Serve over rice.
🥦 Crispy Cauliflower
Coat cauliflower with oil and DC Shichimi.