1. PREHEAT OVEN TO 450, LINE YOUR BAKING PAN WITH FOIL. COAT THE BOTTOM OF THE PAN WITH OLIVE OIL.
2. PLACE YOUR SLICED ONIONS ALONG THE BOTTOM OF THE PAN. PLACE YOUR RACK OF RIBS IN THE PAN, ON TOP OF THE ONIONS, RUB YOUR RIBS WITH THE MUSTARD EVENLY, SET ASIDE.
3. MIX YOUR GARLIC SALT, POWDER, OLD BAY, CRUSHED RED PEPPER, AND SMOKED PAPRIKA INTO THE MELTED BUTTER AND MIX WELL.
4. COAT YOUR RIBS EVENLY WITH THE BUTTER MIXTURE, FRONT AND BACK. SPRINKLE THE 2TBSP OF SWEET REACHER PORK RUB EVENLY ON TOP OF THE RIBS, RUB IT IN WITH PROTECTED HANDS OR A BASTING BRUSH.
5. COVER WITH FOIL, PLACE IN THE OVEN. START TIMER FOR 50 MINUTES, OR UNTIL DONE. MINE NORMALLY TAKES 45 MINS IN A GAS OVEN.
6. BBQ SAUCE IS OPTIONAL, HOWEVER IF YOUR FEELING UP FOR IT, JACK DANIELS SWEET HEAT BBQ SAUCE IS THE BEST. SERVE WITH MAC N CHEESE AND GREEN BEANS OR A SIDE OF YOUR CHOICE.

Begin by preparing the pineapple salsa – bowl, cutting bored, knife.
– First cut the skin off the pineapple then cut three 1/2in thick slabs, next small dice the slabs, you can use rest of pineapple for an appetizer.
– Clean your bored off, mince the cilantro place in bowl with pineapple , small dice red pepper, place in bowl , small dice or mince onion and jalapeño depending on your style . Allow flavors to marry in fridge while preparing Mahi Mahi .

Blackening Seasoning – bowl, measuring spoon
– Place garlic powder, onion powder, smoked paprika, dried thyme, adobo, black pepper and cayenne pepper in bowl stir place to side.

Mahi Mahi – knife, clean cutting bored, hot skillet.
– You can buy your Mahi skinned but I didn’t so I skin the Mahi Mahi then gently rub on the blackening, next cut the filet to make “finger looking shapes.” Go back with the rest of the rub and fill in the sides that are not seasoned. Allow to rest while pan is heating.

In a hot skillet with a little bit of olive oil (1tbs) place the Mahi Mahi, wait until they are golden brown then flip to the next side. When its done the end you can see will be white. Serve hot !

Assembly: 1 small taco shell ( I like to warm mine up), place Mahi Mahi on top then a little bit of pineapple salsa and enjoy!

Cut the bell peppers in half and remove the seeds, then place peppers in a dish and bake for 15 minutes at 350°F.

Heat a skillet over medium heat and add olive oil. Then add onion and saute over medium heat until softened, add corn and spinach and cook until the spinach is wilted. Remove from heat.

Melt butter in a skillet over medium heat and add garlic and red pepper flakes, until fragrant. Then add the shrimp and season with salt and Italian seasoning. Cook until shrimp is done, approximately 3 minutes then remove from heat.

Then, spoon spinach mixture into the pepper until 3/4 full and add a generous sprinkling of Monterey jack cheese. Finally, top the peppers with the shrimp and drizzle the shrimp cooking sauce over peppers. Cook for 15 minutes at 350°F until warmed through.

Season legs with 1/4 C BBQ Sauce, pineapple juice from crushed pineapple, Grace Jerk Seasoning, 1/8 C BADIA Jerk Seasoning, garlic powder, 1/2 T oregano and onion powder; add whites of green onion. Cover and marinate for 1 hour.

While chicken is marinating prepare sauce.

Saute onions, peppers and garlic. Add to remaining BBQ sauce in a sauce pan along with 1/2 cup water, the remaining seasonings and crushed pineapple. Bring to a boil then cook on low for 30 minutes stirring frequently. Add black eyed peas in last 5 minutes of cooking sauce. While sauce is cooking, prepare rice.

Remove sauce from heat and let cool. Place about a cup of your sauce in a separate bowl.

Preheat oven to 375

Line a square baking dish with foil and spray. Remove chicken legs from marinade and dip into the cup of BBQ sauce you set aside, place in baking dish. Repeat with all legs. Cover with foil and bake for 40 minutes. Remove foil and top with more sauce (if needed; sauce should be sticky so you may need to drain not add more) and bake an additional 20 minutes or until juices run clear.

Serve over rice with additional sauce. You can also add a can of black eyed peas to the sauce or served as a side dish mixed with some of the sauce.

Grab a large bowl that you could serve directly from. (Something nice)
To the bowl add arugula, avocados, cherry tomatoes, parsley, dill, cilantro, oregano, onion, poblano peppers, red quinoa.
To a small bowl add vegan mayonnaise, lime juice, salt to taste, pepper to taste, cumin, chipotle chili flakes. (Mix well to create dressing)
Add dressing to the walls of the bowl, mix the salad with your hand making sure all the ingredients become incorporated with the others.
Enjoy

In a bowl add 1 tsp hot sauce
Add 1 tsp Coarse sea salt
In a bowl add 1 tsp. hot sauce
Add 1 tsp. Coarse sea salt
Add 1 tsp. Cracked peppercorns
3 tsps. blackened spice
1 tsp. paprika
Mix together & generously rub both sides of your fish, cover with plastic wrap set in the refrigerator to marinade.
In a bowl add your flour
In another bowl crack & Wisk your 4 eggs & 1 tsp. hot sauce
In another bowl add your bread crumbs
Slice your green tomatoes into 1/2″ thick slices
Place your tomatoes in your flour, then your eggs & then your bread crumbs.
Pre heat you fry pan on medium high heat, add you Extra virgin olive
Fry your tomatoes on both side until golden brown once done place in the oven to keep warm.
In a bowl add your yogurt & chives cover and keep refrigerated.
Fire up your grill & cook your salmon about 3 minutes on each side.
Remove from grill
On a plate add some romaine lettuce with a little drizzle of your reduced balsamic vinegar
Add your fish top with your yogurt & chive sauce & serve with 2 slices of your fried green tomatoes.
Serves 4

Rinse off salt fish, place in a pot of cold water until it starts to boil. Strain off the water and repeat. (Depending on the level of salt that you want in your fish, repeat steps), drain, tear in medium size pieces and set aside. Boil Calabaza till tender (not soft), drain, let cool, peel skin, cube and set aside. Sautee: garlic, onions, peppers, scallions, ginger/turmeric mix. Remove the garlic & scotch bonnet, add curry powder and stir. Add salt fish and okra, tomatoes and black pepper, continue to stir. Finally add Calabaza and let it simmer on low heat for 5-7 minutes.

Chop peppers, onions and garlic with the cooking oil until sweating.
add the coconut milk, simmer, add oregano and thyme, salt. Simmer for 2 minutes. Add Red Snapper, (Cod or Shrimp can be substituted), in the skillet on top of the peppers. Put a Cover on the skillet for 3-4 minutes until fish is cooked. Taste to add salt or more sliced habanero

Score the skin of the fish, season the fish inside and out with sea salt and black pepper. Then, carefully layer on the fennel, lemon slices, capers, dill, and butter inside the cavity of the fish. Prepare the butter by first softening it down, then adding garlic and saffron to it. Reshape the butter in wax paper then placed it in the freezer so that it could get firm again. Next, I cut slices of the saffron-butter and placed it into the fish with the remaining ingredients. Carefully, close the top side of the fish. Writing about this makes me want to make this meal again!

After the assembly is complete, add more dill and saffron to the top of fish, then some olive oil to make sure the fish stays moist while it cooks in the oven. Some people enclose the fish in foil completely, but I left the foil slightly opened so that the top could get a little crispy at the end (turn on the broiler, but be careful not to overcook the fish, 15-20 minuets should do). I decided to serve this over asparagus, which I brushed with olive oil and added to oven for final 5 minutes of cooking.