Scratch Cooking and Small Business Advocate
Featuring @DadsSeasonings Signature Pepper Blend
Ingredients:
~2lbs Chicken Drumsticks (Seasoned with Signature Pepper Blend)
1/2c + ~2Tbl Datu Puti Soy Sauce
1/2c Rice Vinegar
~1/4c fresh squeezed Orange Juice
~1/4c Chicken Stock
8 cloves of Garlic (minced)
2Tbl Peppercorns
2-3 Bay Leaves (medium to large leaf)
In a Dutch oven or Pan. Sear the Chicken evenly on all sides, toast the peppercorns then add the garlic and brown. Add remaining ingredients and braise until meats tender.
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
1 teaspoon of Rebel Scum
1 stick of Butter (salted or unsalted)
Juice of 1/2 Lemon & a pinch of Coarse Salt
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 (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.
by @DadsSeasonings and @LGCooks on X
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:
Hawaiian Macaroni Salad Ingredients:
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
