Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
2 tablespoons of vegetable oil
4 tablespoons of unsalted butter
1/2 cup of your favorite hot sauce, we use Franks Red Hot
1/4 cup of your favorite BBQ sauce, we use Sweet Baby Rays
1 tablespoon of Worcestershire Sauce
1 teaspoon of black pepper
1 teaspoon of Saint Lucifer Habanero Table Spice #11
1 lb. ground chicken
1 large egg
1 stalk of celery, minced
3/4 cup on panko bread crumbs
1/2 teaspoon of celery seeds
1/2 teaspoon of kosher salt
Chives, parsley, or scallions for garnish
Combine butter, hot sauce, BBQ sauce, Worcestershire sauce, Saint Lucifer Habanero Table Spice #11, and cook on low heat whisking until the butter is melted in with the hot sauce. Remove from heat and let cool for 10 minutes.
In a large mixing bowl combine chicken, egg, celery, panko, 1/2 the hot sauce mixture, celery seeds, salt, and pepper. Mix by hand to fully incorporate all the ingredients.
Let mixture sit in fridge for 2 hours or up to 24 hours.
Preheat oven to 425 degrees.
Coat heavy duty baking sheet with oil, evenly coating the surface with your hands. Set aside.
Roll mixture into round, 1" balls, making sure to pack firmly.
Place the balls on the baking sheet, snugged together in rows. Touching is recommended.
Bake for 15-20 minutes, or until the balls are firm, browned, and cooked through. It is recommended for the temperature to read 165 degrees.
Mix balls with some of the leftover hot sauce mixture, leaving some for additional dipping.
Stick with toothpicks and serve with blue cheese or ranch dressing.
Garnish with chopped chives, parsley, or scallions.
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