Blueberry Infused Pineapple Margarita



Kitchen Fast Food Truck Fish Tacos


Kitchen Fast Food Truck Fish Tacos

Commentary: This is a super quick and easy way of making awesome fish tacos at home that taste like they’re right out of your favorite taco-slinging food truck.


Frozen beer-battered fish fillets
White corn tortillas
Tartar sauce
Crystal hot sauce (extra hot pref)
Cotija cheese
Black beans
Jalapeno (sliced)


Bake the frozen fillets according to directions. Mix tartar sauce and hot sauce according to your liking. When the fish is done, put one fillet on a warmed tortilla. Top with hot tartar sauce, black beans, crumbled cotija, jalapeno slices, slice of avocado, and fresh cilantro.

Chicken and Cauliflower Tikka Masala


Chicken Tikka Masala

Marinade Ingredients:

1 cup Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon hot curry powder
1 teaspoon ground tabasco pepper (Cajun Kicker)
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
1 pound boneless skinless chicken breasts or thighs (cut up into skewer size pieces)
4 long skewers

Sauce Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 cup chopped cauliflower
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons hot curry powder
1 teaspoon salt
1 teaspoon ground tabasco pepper (Cajun Kicker)
1 (8 ounce) can tomato sauce
1 cup half and half or cream
1/4 cup chopped fresh cilantro


For marinade combine yogurt, lemon juice, cumin, curry powder, tabasco pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Get your grill going. When grill is ready put chicken onto skewers, and discard marinade. Grill until juices run clear, about 5-10 minutes on each side, depending on the heat of your grill/coals.

Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, hot curry powder, ground tabasco, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and cauliflower, and simmer for 15 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Commentary: The use of Coussou’s Cajun Kicker Pure Ground Tabasco really gives this traditional Indiana dish some nice Louisiana heat (some other hot ground pepper will do fine as a replacement though), and the cauliflower acts as a curry sponge which is awesome. Also, doing this with skewers really results in a wonderful flavor and tenderness for the chicken if done right.

Inspired by:

Grilled Pork Pad Thai


Grilled Pork Pad Thai


Box of A Taste of Thai Pad Thai
2 cups grilled pork
2 Limes
Handful of Thai basil
2 large diced scallions
1 cup of shitake mushrooms
4 small eggplants
1 egg
1 tablespoon of peanut butter
Handful of chopped cilantro

1. Pour noodles into a bowl. 2. cover with very hot tap water, Stir to separate. soak noodles for 25-30 minutes. Do not over soak. 3. Drain noodles. 4. Heat tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly, about 20 seconds. Add remaining vegetable oil. Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, pork, mushrooms, eggplant, peanut butter and pad Thai sauce. Stir-fry for about 1 minute. Serve hot, garnished with lime wedges and cilantro.