Some like it hot, others love it! We’ve got two Habanero blends in KB’s Gunslinger and Nashville Hot to complement the slightly milder blend of Turkish Aleppo chilies and African Piri Piri chilies found in the Piri Piri Blend.
KB’s Gunslinger is a sugar-free, habanero-based blend with smoked paprika and sun-dried tomato added.
Nashville Hot has brown sugar, habanero and garlic to bring a well-rounded flavor .
Piri Piri Blend is a Mike favorite, it’s basically a Cajun/Jerk blend with lemon peel added for a nice bright pop of citrus. Put it on wings, pork, potatoes, fish and more!
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....