Recipes to share with you...

Easy vinaigrette dressing : 

¼ cup white wine or rice wine vinegar

1 tablespoon Dijon mustard

1 tablespoon Maple syrup or Honey

¼ teaspoon salt 

½ teaspoon ground pepper

¾ cup extra virgin olive oil

Whisk few drops of hot sauce into the dressing and ready to serve!

  INGREDIENTS

• Flour, for coating
• 1.5 kg beef cubes 
• 60 ml olive oil
• 2 small onions, finely chopped
• 4 carrots, chopped
• 3 Russet potatoes chopped
• 2 stalks of celery, chopped
• 500 ml red wine
• 750 ml beef broth
• 156 ml Tomato paste
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 2 tsp Dried thyme
• 2 tsp Habanero hot sauce
• One fresh bunch of parsley chopped for garnish 

PREPERATION

1. Preheat the oven to 180 ° C (350 ° F)
2. In a bowl, coat the meat cubes with flour.
3. In a large saucepan over medium-high heat, brown half the meat cubes at a time in the oil on all sides. Add the chopped onion, carrots, potatoes, and celery. Cook for 3 to 4 minutes. Add the wine, broth, tomato paste, garlic, bay leaves, thyme, habanero hot sauce, salt and pepper.  Bring to a boil, cover, and bake for 1 hour 50 minutes.
4. Garnish with fresh parsley and serve with rice or baguette. Ready to serve!

INGREDIENTS

DRESSING

• 2 tbsp. olive oil
• Zest of 1/2 lemon
• 1 tbsp. lemon juice
• 1 tsp maple syrup
• 1 tsp Dijon mustard

COUSCOUS SALAD

• 10 Cherry tomatoes
• ½ Cucumber
• 1 Avocado
• ½ Red onion 
• 2 Cloves garlic
• 1 tbsp. extra virgin olive oil
• ¾ cup couscous
• 1 ½ cups water
• 2 cups of baby kale or spinach chopped

FISH

• 500 g white fish fillets 
• ¼ cup plain flour 
• 2 cloves garlic
• 2 tbsp. Habanero hot sauce
• 1 tbsp. lemon juice
• 2 tbsp. butter
• 1 tbsp. olive oil
• ½ tsp dry parsley

Preparation 

1. Place all dressing ingredients in a small jar and shake to combine. Season with salt and pepper to taste.

2. Heat oil in a non-stick saucepan on medium. Add garlic and couscous and cook until lightly browned (1-2 minutes). Pour in water, bring to a boil, then reduce heat to medium-low and cover with a lid. Simmer for 15-20 minutes, until liquid is absorbed, and couscous is tender. Remove from heat. Cool down for 5 mins and add all the chopped vegetables.

3. Seasoning fish all over with habanero hot sauce, olive oil, salt and pepper. Place flour on a plate and press both sides of fish into flour to coat. Crush garlic add in melted butter in pan, fry fish for 2-3 minutes each side, until cooked through.

4. Put couscous salad on a bowl or a plate with dressing, and place the fish fillet on top, drizzle some lemon juice, sprinkles dry parsley and ready to serve!

Enhances all food flavors! Your Everyday hot sauce!

Try it with everything... salad, poke bowl, raw oyster, eggs, nachos, tacos, ceviche, pasta, pizza, stir-fry, noodle soup, chili, salsa and chips, even a cocktail! BBQ'ing? Add a few drops to marinate any meat or seafood, it brings a fresh peppery flavor to your grill.