FOR THE QUESO:

• 10 oz Chihuahua cheese, cubed/shredded
• 20 oz Oaxaca cheese, cubed/shredded

PULLING IT ALL TOGETHER:

• Ace Kickstart® 
• 4 Anaheim/Hatch green chiles, roasted, peeled, seeded, chopped
• 12 flour tortillas, warmed
• salsas

LET'S GET COOKING:

1. Preheat the oven or air fryer to 350F with a cast iron skillet inside to heat up as well.
2. When the skillet is hot, remove it from the oven, and put your Chihuahua in first, then the Oaxaca second.  Give them a good stir, and return to the oven.
3. Cook for 10-15 minutes until the cheeses are melted together and bubbling, but prior browning (it makes the cheese tough not gooey and stretchy).
4. Serve in a warm tortilla topped with chopped chiles, cilantro leaves, and salsa. 

FOR THE SOAK:

• 1/2 pound dried chickpeas
• 1 teaspoon baking soda
• Kosher salt
  

FOR THE BEANS:

• 1 medium onion, cut in half, peeled
• 1 stick celery, whole
• 8 baby carrots (1 small carrot)
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 2 oz garlic cloves, peeled
• 2 bay leaves
• 1 teaspoon baking soda

PULLING IT ALL TOGETHER:

• 1 1/2 cups prepared tahini sauce, like the one on our website

SERVE IT WITH:

• extra-virgin olive oil, for drizzling
• za'atar
• Ace Kickstart®
• pita bread

LET’S GET COOKING:

1. Add the beans, baking soda, and two tablespoons of kosher salt to a large bowl and cover with at least 3” of cold water.  Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.
2. Place drained beans in a large, thick-bottomed pot. Add one teaspoon of baking soda, 1 Tablespoon salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups of water and bring to a boil over high heat. Reduce to a simmer, cover with a lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, maybe two hours. Check on the beans periodically and add more water as needed; they should never be exposed.
3. Carefully discard the onion, celery, and bay leaves—reserve about 2 cups of cooking liquid.
4. Drain chickpeas, carrot, and garlic, then add to a food processor with 1 cup of the reserved cooking liquid, and process until fully smooth.
5. Empty into a large mixing bowl and fold in the prepared tahini sauce by hand, like the one on our website, adjusting seasonings to taste.  Adjust consistency with the remaining cooking liquid.  When cooled, the hummus should hold its shape on a plate, but not be so thick that it’s hard to scoop up with a warm pita. 

• 450 grams tahini paste
• 2 oz garlic cloves
• 1 1/2 cups lemon juice, freshly squeezed
• 1 teaspoon cumin seeds, lightly toasted in a pan, ground
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• water
• salt to taste

LET’S GET COOKING:

1. Add garlic, lemon juice, cumin, and Chain Reaction to the blender and purée well.
   Add the tahini paste and pulse to combine. The mixture will seize up and turn pasty.
2. Add water a few tablespoons at a time, pulsing between each addition, until a smooth, light sauce forms. The finished tahini sauce should be thick, and when allowed to fall from a spoon, it should lose its shape slowly. 
3. Season to taste with salt.

FOR THE LABNEH

• 2 quarts whole milk Greek yogurt
• 2 Tablespoons kosher salt

LET’S GET COOKING

1. Add 1 Tablespoon of salt to each quart of Greek yogurt and mix well.
2. Put the lid on the containers and place them back into the refrigerator for 24 hours.
3. Pour the yogurt into a cheesecloth-lined colander. Place the colander in a bowl to drain, and return it to the refrigerator for 24-48 hours, depending on your desired consistency.
4. The labneh is ready to serve immediately.  It can be stored in the original yogurt container.
5. Adjust salt and drain time according to taste.

FOR THE CUCUMBERS

• 1 pound of cucumbers, ends trimmed, quartered lengthwise, seeded

FOR THE YOGURT

• 1 quart of Greek yogurt, strained in cheesecloth for 24 hours
  

PULLING IT ALL TOGETHER

• 1 bunch of fresh dill
• 2 oz garlic cloves, mashed
• 1/4 cup EVOO
• 1/4 cup red wine vinegar

LET’S GET COOKING:

1. Strain your Greek yogurt for 24 hours in the refrigerator.
2. Wash, end, and quarter your cucumbers lengthwise, then seed with a small spoon.
3. Determine your texture.  We’re big fans of decent-sized chunks of cucumber.  Cut them how you want them.  
4. Salt your cucumber pieces and mix well. Then, put them into a colander and drain for at least 30 minutes up to 4 hours in the refrigerator.  The longer the better.
5. In a large bowl, combine the strained yogurt, salted and drained cucumbers, dill, EVOO, and red wine vinegar and mix well.
6. Serve immediately or refrigerate for depth and flavor development.

INGREDIENTS

For the Chile Colorado Sauce

• 2.5 oz Red Hatch chile pods, rinsed, stemmed, seeded, torn into pieces
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 1 Tablespoon cumin seed, toasted lightly and crushed
• 1 Tablespoon Mexican oregano
• 1 7-oz can chipotles in adobo
  
• 1-1/2 teaspoons ancho chile, ground
  
• 1 large onion, diced
  
• 2 oz garlic cloves, 
  
• 2 teaspoons Better Than Bouillon chicken
  
• 2 bay leaves
  
• 1 teaspoon salt
• 1 14-oz can roasted, diced tomatoes
  

For the Filling

• 3 cups chicken, cooked, shredded
• 8 oz Oxaxaca cheese, grated
• 8 oz pepper jack cheese, grated
• 1 small onion, medium dice
• 4 Hatch/Anaheim green chiles, roasted, sweated, stemmed/seeded, peeled, and diced (optional)

Pulling It All Together

• 12 flour tortillas, taco sized
• 8 oz Muenster cheese, grated

LET’S GET COOKING

1. Add the red chiles to a thick-bottomed pot and add water to just cover the chiles.  Bring to a boil, then turn off, cover, and let sit for 30 minutes.  
2. Reserve all of the liquid.  Initially add 2 cups of the liquid to the container of a blender along with all the red chile.
   
3. Add all of the remaining sauce ingredients to the container with the red chile and purée thoroughly.  It should be thick at this point.  
   
4. Add the reserved cooking liquid and continue to purée until the consistency is smooth and closer to enchilada sauce.
   
5. Return to the pot and heat over medium heat until it just starts to boil.  Add additional water as needed.  Adjust salt to taste.
   
6. Grease a large baker and preheat the oven to 325F.
   
7. Warm the tortillas and store them in a warmer while assembling.
   
8. Add 2-cups of sauce to a wide bowl.
9. Dip a tortilla fully into the sauce, then add chicken, cheese, onion, and green chile (if using).
10. Fold like a taco to distribute evenly, then gently roll, and place into the baking dish.
11. Repeat that for each of the tortillas.
    
12. There will be plenty of sauce leftover.  Use what’s left in the bowl to pour over the top, add more to that, then top with the Muenster cheese.
    
13. Bake for 30 minutes, then turn the heat off and let sit for another 30 minutes in the oven while it cools.  
    
14. Pull them and serve alongside beans and rice.
    

FOR THE CHIMICHANGAS:

• 3 cups refried beans
• 1-1/2 cups leftover smoked beef brisket, chopped
• 6 12” flour tortillas
• 6 toothpicks

LET’S GET COOKING:

1. Preheat your fryer to 375°F
2. In a large mixing bowl, combine the refried beans and brisket
3. Warm your tortillas so they are pliable
4. While the tortilla is still warm and pliable, add 3/4 cup of filling to the middle spreading out the contents into a rectangular “package” that you will wrap.
5. Folding the two sides in, use the bottom edge of the tortilla to go over “the package,” touch the top edge, then rake back across the tortilla to tuck the bottom edge into the “the package” filling. Quickly move to the two sides on the top to fold them in slightly, then roll the whole thing back over to the top edge, securing it with a toothpick.
6. Repeat this process for all 6 tortillas.
7. Deep fry the chimichangas for 4-5 minutes, depending on your desired crispness and tortilla color.
8. Let them cool on a rack, then serve warm!

FOR THE STEAKS:

• 1” thick ribeye, trimmed of excess fat
• Ace Kickstart®
• Casa M Spice Co® Chain Reaction®

FOR THE FLOUR-DREDGE:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 Tablespoon Casa M Spice Co® Good Shepherd®
• 1 Tablespoon Casa M Spice Co® Chain Reaction®

FOR THE EGG-WASH:

• 1 large egg
• 1-1/2 cups buttermilk
• 1 Tablespoon Tabasco sauce
• 2 cloves garlic, minced

FOR THE GRAVY:

• 1/4 cup tallow
  
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon Black Pepper, freshly ground (adjust to taste)
• Salt to taste
  

LET’S GET COOKING:

1. Season the steak(s) 4+ hours before cooking them, returning them to the refrigerator to rest.  Dust lightly with Chain Reaction® first, then with Kickstart®.  Wrap them tightly in plastic or butcher paper
2. Mix up the flour-dredge and put it into a shallow baking dish
3. Mix up the egg-wash and put it into a second shallow baking dish
4. Heat the frying oil to 375.  We used tallow in an electric deep fryer out back
5. We tried two options when frying them.  One we double-battered and double-breaded;  the other we just double-breaded.  The double-double had a thicker, more pronounced crust
6. If you go the “double-double” route, put your steak in the egg-wash and coat well, though not agitating to disturb the seasoning.  Lift gently and let drain, then gently place into the flour-dredge and coat well, pressing the flour into the surface of the steak gently, but firmly.  Lift gently, then repeat the egg-wash and breading steps one more time.  Skip to Step 8.
7. If you go the “double-single” route, start with the flour dredge, pressing the flour into the surface of the steak gently, but firmly.  Lift gently,  put your steak in the egg-wash and coat well, then repeat the breading step.
8. Once the steaks are breaded, they’re ready to fry; fry them for 5 minutes each.  Handling them very gently, drain, and remove to a cooling rack with paper towels underneath to rest for 10 minutes.
9. In a large cast-iron skillet or pot over medium-high heat, get the tallow hot, then add the flour to the tallow and stir continuously until fragrant and it forms a light blonde roux.  Turn the heat down to medium, then slowly add the milk while continuously stirring.  The sauce will thicken into a bechamel.  Season with black pepper first, then salt to taste.  Cook until the desired consistency, being careful not to scorch the bottom of the pan.
10. Serve the ribeye with the gravy all over the top or on the side as you prefer.

FOR THE ROUX:

• 2 Tablespoons coconut oil
• 1/4 cup all-purpose flour

FOR THE BECHAMEL:

• 3 cups half-and-half

PULLING IT ALL TOGETHER:

• 2 teaspoons Ace Kickstart®
• 4 oz Parmesan cheese, freshly grated
• 4 oz Gruyère cheese, freshly grated
• 4 jalapeño chiles, stemmed, seeded, diced
• chives for garnish

LET’S GET COOKING

1. Add the oil to a Dutch oven and heat over medium-high heat.  Once it’s melted, add the flour and stir constantly, browning it until it forms a blonde roux.
2. Once the roux is formed, slowly add the half-and-half while mixing well to avoid clumps.
3. Lower the heat immediately and simmer for 30 mins or until it coats the back of a spoon well.
4. Add the cheese and stir until it’s all creamy and well-melted.
5. Remove from the heat, garnish as desired, and serve immediately.
6. Can be gently reheated in the microwave.

FOR THE FRY MIX:

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 Tablespoons corn starch
• 2 Tablespoons Ace Kickstart®
• 2 Tablespoons Casa M Spice Co® “Flavor” (i.e. Cattle Drive®, Free Range®, Hooked®, Good Shepherd®, Jerked Chain®, Pecking Order®, Texas Twister®, Whole Hog®)

FOR THE EGG WASH:

• 4 eggs
• 1/2 cup buttermilk
• 1 teaspoon Casa M Spice Co® Chain Reaction®

LET’S GET COOKING:

1. Combine all the fry mix ingredients well in a mixing bowl, then dump them into a shallow dredge pan.
2. Scramble the eggs into the milk and spices in a medium bowl.
3. Preheat your fryer.
4. Start with a dry substrate.
5. Dunk what you’re frying into the egg wash and let excess drip off.
6. Dredge the target in the fry mix, then tap off excess, and place onto a drying rack over a cookie sheet.  Let them sit for 30-60 minutes.
7. Fry until it reaches the target temperature.
8. Drain and enjoy immediately.

FOR THE SMOKED CHICKEN:

• 4 chicken breasts (bone-in or boneless)
• 1 teaspoon avocado oil
• Ace Kickstart®

LET’S GET COOKING

1. In a mixing bowl, add about a teaspoon of avocado oil over the chicken breasts and mix.  You should get a light coating of oil across all surfaces.  Lay the chicken out on a cookie sheet and sprinkle generously with Ace Kickstart®, then use tongs to flip them and do the other side.
2. Add the chicken to your smoker, at 160F for an hour, then ramp the temperature up to 300F until the internal temperature hits 155F.
3. Remove the chicken from the smoker and let it sit for 5 minutes, then slice and enjoy!

FOR THE ROUX:

• 3 Tablespoons Butter
• 3 Tablespoons all-purpose flour

PULLING IT ALL TOGETHER:

• 1/2 cup of lager beer
• 1 cup of half-and-half
• 1 Tablespoon Ace Kickstart®
• 1/2 pound Cheddar, cut into small cubes
• 1/2 pound Colby/CoJack/PepperJack, cut into small cubes

LET’S GET COOKING:

1. Add the butter to the cast-iron pot and heat until it melts fully over medium-high heat.  Add the flour and mix well until the roux starts to smell fragrant.  We stop it as a blonde roux.
2. Once the roux is ready, slowly add the milk to dissolve the roux, followed by the beer.  Give the beer a chance to de-gas, then add the seasonings and mix well to incorporate fully into your “bechamel” sauce.  Turn the heat down to medium.
3. Once this mixture is warm enough to melt the cheese, add the cheese a little at a time into the pot until they are all melted.  Remove from the heat and serve hot.  It’s great on brats, burgers, chips, you name it.

FOR THE PASTA:

• 1 pound rigatoni pasta
• water
• salt

FOR THE ROUX:

• 1/4 cup coconut oil
• 1/2 cup all-purpose coconut flour

FOR THE BECHAMEL:

• 4 cups half-and-half

FOR THE MORNAY:

• 8 oz Parmesan cheese, freshly grated
• 8 oz Gruyère cheese, 1/4” cubes
• 1-1/2 Tablespoons Ace Kickstart®
• 6 jalapeño chiles, stemmed, seeded, diced

LET’S GET COOKING

1. In a pasta pot, salt enough water to cover the pasta to taste like the ocean and bring to a boil.
2. Cook the pasta half the time called for to serve fresh. Immediately drain, rinse well with cool water to stop cooking, and drain, then set aside.
3. In a thick-bottomed sauce pot, add the oil and flour and mix well. Heat to medium-high heat and stir constantly until the roux turns blonde and smells aromatic. Be careful not to scorch here.
4. Slowly add the half-and-half with a whisk and stir well to incorporate. Reduce heat to simmer, stirring constantly, for 20 minutes to develop the béchamel. It will coat the back of a spoon when developed.
5. Slowly add the cheese and the Ace Kickstart® mixing well until a smooth and creamy mornay sauce is developed.  Add the diced jalapeño and mix until incorporated, then remove from the heat.
6. Grease a 9”x9” cast iron baker well.
7. Add the par-cooked, drained pasta and spread evenly.
8. Pour the cheese sauce over the top.; Tapping to make sure the sauce gets into the rigatoni.
9. Place into a smoker.  We did 30 minutes at 160°F, then 90 minutes at 300°F with no cover. It finished at 200°F internal temp.
10. Pull from the smoke. Cool at room temp for 15 mins to set. Then cut and serve!

FOR THE ELOTE:

• 6 cups corn (fresh or frozen)
• 1 Tablespoon avocado oil
• 1 bunch cilantro, leaves only, chopped (save some to garnish)
• 1/3 cup red onion, diced finely
• 1 Anaheim chile, stemmed, seeded, diced
• 1 jalapeño chile, stemmed, seeded, diced
• 1 serrano chile, stemmed, roasted, seeded, diced (optional for heat)
• 3/4 cup mayonnaise
• 3/4cup sour cream
• 1/3 cup fresh lime juice
• 1-1/2 cups Cotija cheese, grated (save some to garnish)
• 10 oz grape tomatoes, sliced or diced (save some to garnish)
• 1-1/2 Tablespoon Casa M Spice Co® Ace Kickstart®

LET’S GET COOKING:

FOR THE CHARRED CORN:

1. Heat the oil in a deep cast-iron skillet.
2. Add the corn to the hot skillet and pat down evenly across the bottom to get an even char.
3. Cook on med-high heat, stirring occasionally, until you reach your desired amount of char.
4. Remove the skillet from the heat, add a lid, and set aside.

FOR THE DRESSING:

1. Combine the mayonnaise, sour cream, onion, chiles, lime juice, and Casa M Spice Co® Ace Kickstart® in a large mixing bowl.
2. Mix everything well.

PULLING IT ALL TOGETHER:

1. Add the corn to the bowl with the dressing and mix well.
2. Fold in cilantro, Cotija cheese, and tomatoes (save some for garnish)
3. Garnish the top with the reserved cilantro, Cotija cheese, and tomatoes.
4. This can be served as a warm side dish or dip immediately, but chilling it and letting it sit overnight lets the flavors develop even more.

FOR THE BEANS:

• 1 pound black-eyed peas, soaked overnight
• 2 Tablespoons Better Than Bouillon Chicken (or vegetable)
• 8 cups of water

FOR THE VEGETABLES:

• 1 cup red onion, diced
• 3 scallions, diced
• 1 cup plum tomatoes, diced
• 2 cups corn, fresh or frozen
• 2 poblano chiles, stemmed, seeded, diced
• 2 Anaheim chiles, stemmed, seeded, diced
• 1 jalapeño chile, stemmed, seeded, diced
• 1/2 cup cilantro, roughly chopped

FOR THE DRESSING:

• 1/3 cup avocado oil
• 1/3 cup apple cider vinegar
• 1 teaspoon lime zest
• 1 medium lime, juiced
• 3 cloves garlic, minced
• 1 Tablespoon Casa M Spice Co® Ace Kickstart®

LET’S GET COOKING:

FOR THE BEANS:

1. If you want to skip cooking the beans and make this super quick, use two cans of black-eyed peas, drained and rinsed well.  Set aside and skip down to the “For The Dressing” section below.
2. Add the water and bouillon to a thick-bottomed soup pot and bring to a boil.  Add the soaked black-eyed peas, bring the pot back to a boil, reduce the heat to a simmer, and cover with just a little gap for steam.
3. Stir every hour and start testing for texture at the second hour. You want them to be almost al dente.
4. When they are your preferred texture, turn the heat off, drain them, and let them cool while you make the dressing.

FOR THE DRESSING:

1. Add all the ingredients to a mixing bowl and whisk until smooth.

BRINGING IT ALL TOGETHER:

1. Into a large mixing bowl, add the cooled black-eyed peas first, then the vegetables over the top.
2. Pour the whisked dressing over the contents and fold gently to combine.
3. This is ready to serve as a side, or can be chilled and served later as a dip.

FOR THE RIBEYE:

• 1 ribeye steak, thick-cut
• Casa M Spice Co® Ace Kickstart®

LET’S GET COOKING:

1. Up to 24 hours before cooking, season the ribeye well with Ace Kickstart®, wrap or cover, and refrigerate until you’re ready to grill.
2. Preheat your grill to high, direct heat.
3. Cook the steak(s) to your preferred temperature.
4. Pull from the heat and dust lightly with a little more Casa M Spice Co® Ace Kickstart® and enjoy!

INGREDIENTS:

FOR THE BRUNCH BURGER:

• 1 pound 80/20 ground beef
• 1 pound breakfast sausage
• 1-1/2 Tablespoon  Casa M Spice Co® Ace Kickstart®
• 5 hamburger buns
• 5 eggs
• 10 slices Swiss cheese

LET’S GET COOKING:

1. Add the ground beef, sausage, and Ace Kickstart® to a mixing bowl and combine well.
2. Weigh out 3.2 oz portions and form them into balls.  You should get 10 balls.
3. Turn on your griddle and let it get HOT.
4. Gather your tools, eggs, cheese, buns, and if you’re using rings for the eggs, those too.
5. Smash your burger balls onto the griddle and use the offset spatula to release the smasher.
6. Cook until the patties are lacy and the edges begin to crisp.
7. Flip the burger patties and add cheese.
8. Toast your buns on the griddle while the second side cooks.
9. When the second side is ready, pull the buns first, then stack two patties on top of each other and assemble your burger.
10. Next, gently fry your eggs.  You’re looking for crisp on the outer edges before flipping, then flip briefly, keeping the yolk runny.
11. Add the egg to the top of the burger and enjoy!

Find this and other recipes on our website here!

INGREDIENTS

FOR THE BEANS

• 1 pound dried navy beans, soaked overnight
• 6 strips thick-cut bacon, cut into thin lardons
• 1 Tablespoon Morrell lard
• 2 medium red onions, diced
• 6 cloves garlic, finely minced
• 1 red bell pepper, diced
• 2 Anaheim/Hatch green chiles, stemmed, seeded, diced
• 1 cup roasted tomato puree
• 3 tablespoons yellow mustard
• 3 tablespoons tomato paste
• 3 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup dark brown sugar, packed
• 1-1/2 Tablespoons Better Than Bouillon Beef
• 1 Tablespoon Ace Kickstart®
• 3 cups water

LET’S GET COOKING

1. Soak your beans under at least 4” of water overnight.
2. Drain the beans and set aside.
3. Dice everything up.
4. Preheat your oven to 300°F
5. In a large, thick-bottomed pot with a lid, cook the bacon with in the lard until it's very crispy, then add the vegetables and sautee until soft and the onions are taking on color and giving off liquid to clean up the bottom of the pot.  Turn off the heat.
6. Add the beans and remaining ingredients to the pot, mix well, and cover, leaving just a tiny gap to let steam out.
7. Place the pot into the oven and set a timer for 60 minutes.
8. Stir the pot every 60 minutes and check for water level and bean tenderness.  Add water as needed.
9. Ours took about 3-1/2 hours to cook thoroughly.
10. When the beans are tender, but still holding shape, remove them from the oven, and they’re ready to serve.

INGREDIENTS

FOR THE SWEET RELISH

• 3 cups pickling cucumber, diced
• 1/2 cups green Hatch/Anaheim Chiles, stemmed, seeded, diced
• 3 red jalapeño chiles, stemmed, seeded, diced (optional)
• 1 serrano chile, stemmed, seeded, diced (optional)
• 1 cup onion, diced
• 2 cups apple cider vinegar, divided 1:1
• 1/2 cup granulated sugar
• 1 Tablespoon kosher salt
• 2 Tablespoons mustard seeds
• 1-1/2 teaspoon celery seeds
• 1 Tablespoon Ace Kickstart®
• 1 Tablespoon Casa M Spice Co® Jerked Chain®

LET’S GET COOKING

1. Dice everything up.
2. Add the diced vegetables to a large, thick-bottomed, non-reactive pot and add 1/2 of the vinegar.  Bring to a boil, then turn down to simmer.
3. Stir every five (5) minutes or so for about 30 minutes.
4. During this time, add the second 1/2 of the vinegar to the sugar and spices.  Mix well.
5. This is going to seem counterintuitive, but pour into a colander and discard the liquid.  Skipping this step will yield a weakly acidic relish, lacking the high notes.
6. Add the veggies back to the pot and the second half of the vinegar, sugar, and spices.  Bring it back to a boil and let it simmer for ~5 minutes.
7. Remove from the heat and pack into canning jars.  Fill jars, wipe rims, apply lids and rings. Process in a boiling water bath for 10 minutes (starting timing when pot reaches a boil.)
8. Remove jars from pot and let cool on a towel-lined countertop.
9. The relish is ready to eat and can be kept in its sealed jar unrefrigerated for up to a year.  Refrigerate immediately after opening.  It’s good in the refrigerator for 2-4 weeks.
10. Pro Tip!   Make ahead and refrigerate 24 hours for flavor to develop.

INGREDIENTS

FOR THE CHICKEN SALAD

• 2 large chicken breasts, cooked, diced (we blackened ours with Ace Kickstart®)
• 2 stalks celery, diced
• 1/2 cup onion, diced
• 1 green Hatch/Anaheim chile, stemmed (optionally seeded), diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 cup mayonnaise
• Casa M Spice Co® Ace Kickstart® to taste

LET’S GET COOKING

1. Dice everything up.
2. In a large mixing bowl, combine everything and mix well.
3. Once the salad is mixed well, season to taste with Ace Kickstart® and mix well.  For our batch we used about two teaspoons.
4. Pro Tip!   Make ahead and refrigerate 24 hours for flavor to develop.

INGREDIENTS

FOR THE RELISH

• 1 medium onion, coarsely diced
• 2 dill pickles, coarsely diced
• 2 Hatch/Anaheim chiles, stemmed, optionally seeded, coarsely diced
• 1 Tablespoon Casa M Spice Co® Ace Kickstart®
• 1/4 cup yellow mustard
• 1/4 cup Dijon mustard
• 1/4 cup mustard seeds soaked in apple cider vinegar overnight (optional)

LET’S GET COOKING

1. Dice everything up.
2. In a large mixing bowl, combine everything and mix well.
3. Serve and watch it disappear.
4. Pro Tip!   Make ahead and refrigerate 24 hours for flavor to develop.

Ingredients:

For the Beans:

• 4 oz bacon, cut into lardons
• 10 cloves garlic, diced
• 4 Hatch/Anaheim chiles, roasted, sweated, stemmed, seeded, cut into strips, and diced
• 1 medium onion, diced
• 1 Tablespoon apple cider vinegar
• 12 cups of water
• 2 pounds dried pinto beans
• 1 Tablespoon Better Than Bouillon chicken
• 1 Tablespoon Better Than Bouillon roasted vegetable
• 2 Tablespoons Ace Kickstart®

Bringing it All Together :

• 2 cups brisket burnt ends, chopped
• 4 small onions, peeled with root-end intact, quartered down to just above the root-end
• 2 14-oz cans fire-roasted, diced tomatoes, drained

LET’S GET COOKING:

1. In a large, thick-bottomed soup pot over high heat, fry the lardons of bacon until they are very crisp.  Add the garlic and onion and sauté until they start to get tender.
2. Add the apple cider vinegar when it’s time to deglaze the pan with the water to follow, once the bottom of the pan is clear with the apple cider vinegar.
3. Add the beans, roasted green chiles, Better than Bouillons, and the Ace Kickstart® and mix well.
4. Bring to a boil, then reduce to a simmer and cover.
5. Cook for 2-3 hours until the beans are al dente.  Taste the broth and adjust with Ace Kickstart®.
6. Roast the onions under a broiler or over the live flame on the grill/parilla/plancha/griddle/gas stove until they are CHARRED well on all sides and falling apart.
7. Add the onions, burnt ends, and fire-roasted diced tomatoes.
8. Simmer for another 30-60 mins for flavors to blend well and serve.

Ingredients:

For the Corn Pudding:

• 2 Tablespoons butter, unsalted
• 1 Tablespoon dried green chile flakes
• 4 large eggs
• 1-1/3 cup sour cream
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup agave syrup
• 1 teaspoon baking powder
• 2 Tablespoons Casa M Spice Co®  Ace Kickstart®
• 3-1/2 cups sweet corn kernels, divided: 2 cups for creaming and 1-1/2 cups for whole kernel
• 3 cups grated cheese, divided:  2 cups for mixing and 1 cup for topping
• 2 cups grated Parmesan cheese, divided:  1 cup each for creaming and topping

LET’S GET COOKING:

1. Place a 10-inch cast-iron skillet on the center rack of the oven, and preheat it to 375°F.
2. Place eggs, sour cream, cornmeal, flour, agave syrup, baking powder, Ace Kickstart®, 1 cup of cheese, and 2 cups of corn kernels in a blender. Process until smooth, about 30 seconds. Transfer to a large bowl; stir in 1 cup cheese and remaining 1-1/2 cups corn kernels until well combined.
3. Carefully remove the skillet from the oven; add butter, swirling the skillet until the butter is melted and browned. Working quickly, add green chile flakes and then pour the batter into the hot skillet.
4. Top with diced jalapeño and remaining cheese.
5. Bake until edges are lightly browned and pudding is fully set (an instant-read thermometer inserted into the center of the pudding should read 165°F), about 45 minutes. Let stand for 10 minutes before serving.

Ingredients:

For the Brisket:

• 1 whole packer-style brisket (point and flat muscle both intact), trimmed to 1/4” fat
• Casa M Spice Co® Ace Kickstart®

LET’S GET COOKING:

1. Roughly 24 hours before you want to start your smoke, sprinkle Ace Kickstart® generously all over your brisket to evenly coat it.  Wrap it (or cover if you use a plastic bin like we do) and refrigerate.
2. Place the brisket into your smoker.  If you can control your smoke down low, we do 6 hours at 160°F, then go up to 275°F to cook.  If not, hit 225°F and stay steady.
3. Monitor your cook by internal temperature.  The connective tissues start to break down at 195°F, so we aim for 200°F, then drop the temp down to 160°F if we need to hold it any longer until we pull it off the smoker.
4. Let stand until cool enough to slice.
5. If you’re making our Charro Beans, make sure you save some ends for the beans!

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez

For the Squash:

• 3 yellow summer squash, quartered, cut into bite-size pieces
• 3 zucchini, quartered, cut into bite-size pieces
• 1 large sweet onion, diced
• 3 Anaheim/Hatch chiles, diced
• 8 cloves garlic, minced
• 2 cans sweet corn, liquid drained, but reserved
• 2 cups shredded Mexican 4-cheese blend
• 1 stick butter
• 1 package cream cheese
• 2 teaspoons Better Than Bouillon chicken stock
• 2 Tablespoons Casa M Spice Co® Ace Kickstart®

Let’s Get Cooking:

1. In a large sauté pan, melt the butter over medium-high heat before adding the onion, garlic, and chiles. Sauté until the onions are soft and start to get translucent.
2. Add the Ace Kickstart®, cream cheese, and Better Than Bouillon chicken stock and stir into the sautéing vegetables until the cream cheese melts.
3. Add the corn, squash, and zucchini, and stir to coat the vegetables.  Reduce the heat to medium, let the squash and zucchini release liquid for about 20 minutes, stirring every few minutes to keep the sauce from burning on the bottom, and the squash and zucchini are coated while cooking.
4. Once the squash and zucchini are tender, turn off the heat, add the cheese, and cover to let it start to melt. Stir in the cheese and taste to adjust seasonings. Add Ace Kickstart® to taste, then serve while hot and watch it disappear!

Casa M Hooked® Coleslaw

Ingredients:

For the Coleslaw:

• 1 medium head of green cabbage, shredded
• 1 medium carrot,  peeled and grated
• 1/2 green bell pepper, diced
• 2 Tablespoons onion, diced
• 2 cups mayonnaise
• 3/4 cup sugar
• 1/4 cup Dijon mustard
• 1/4 cup cider vinegar
• 1 Tablespoon celery seeds
• 2 Tablespoons Casa M Spice Co® Hooked®
• Ace Kickstart® to taste

Let’s Get Cooking:

1. Mix all the veggies in a bowl.
2. Add all other ingredients into another mixing bowl and mix until well combined.
3. Pour the dressing over the mixed veggies and mix well.
4. Refrigerate and allow flavors to develop.

INGREDIENTS:

For the Potatoes:

• 5 medium potatoes, peeled and diced
• 6 eggs, hard-boiled, roughly diced
• 3/4 cup mayonnaise
• 2 Tablespoons mustard
• 2 Tablespoons Casa M Spice Co® Hooked®
• 1 Tablespoon sugar
• 3 green onions, green and white parts, sliced
• 2 celery stalks, diced
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons dill pickles, diced
• 2 Anaheim chiles, stemmed, seeded, diced

LET’S GET COOKING:

1. Boil potatoes until just tender.
2. Cool down in cold water to stop cooking, then drain.
3. Mix everything other than the potatoes and eggs in a large mixing bowl to make the dressing.
4. Add the potatoes and eggs with all remaining ingredients and mix.
5. Starch from the potatoes and any chunks that break down during mixing will help thicken the sauce.
6. Eat while warm, or chill thoroughly in the refrigerator, and serve cold.

Find this and other recipes on our website here!

INGREDIENTS:

For the Chicken:

• 4 chicken breasts, boneless, skinless
• 1 teaspoon avocado oil
• Ace Kickstart®

For the Alfredo:

• 1 pound fettuccini
• 1 stick (8 Tablespoons) butter, unsalted, room temperature
• 4 oz shaved Parmesan cheese
• Ace Kickstart®
• 2 cups hot pasta water

LET’S GET COOKING:

1. We did this one on the blackstone for the chicken, so preheat your cooking surface.  Depending on how big/thick your chicken is, prepare zones where you can get high and medium/high heat to ensure it cooks all the way through to 165F.
2. Fill your pasta pot with water and salt such that it tastes like the ocean, then get it on the heat to boil.
3. Put the chicken into a mixing bowl and add the oil.  Coat evenly and lightly on all sides, then lay the chicken out flat on a cutting board.  Dust the chicken with the Ace Kickstart® on all sides.
4. Put the chicken on high heat for 5 minutes, then flip and check temperature and color.
5. Our fettuccini called for 10 minutes to cook, so we started the pasta cooking about here.
6. Check your chicken again about 5 minutes later and flip and potentially relocate to get a little more medium heat as needed to finish the chicken at about 155F before you pull it to sit briefly.
7. Once your pasta is cooked, drain, saving 2 cups of the hot pasta water.
8. Return the pasta to the HOT empty cooking pot adding the butter and cheese.
9. Stir, adding some Ace Kickstart® to taste, and pasta water as needed to get the sauce creamy and fully developed.
10. Place the pasta onto a plate or pasta bowl, add the chicken to the top, and dust with extra Parmesan as desired.