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
1/2 cup of extra virgin olive oil or Saint Lucifer Divine Virgin EVOO
2 tablespoons of soy sauce
2 tablespoons of balsamic vinegar or Saint Lucifer Divine Nectar Balsamic Vinegar
5 sprigs of fresh or 1 teaspoon of dry thyme
3 cloves of garlic, minced
1 teaspoon of chopped fresh rosemary
1 tsp. Saint Lucifer Habanero Table Spice #11
1 shallot, minced
Salt and pepper to taste
(2) 1 lb. double cut, bone in pork chops
Mix together all of the ingredients and place pork chops in a one gallon plastic ziplock bag.
Leave marinade and pork in refrigerator for 1 hour or up to 24 hours.
Remove from refrigerator 45 minutes before cooking, to bring up to room temperature.
Heat cast iron skillet on grill or oven for 20 minutes, or until very hot.
Sear one side for 6-8 minutes, along with some of the marinade in the skillet.
Remove cast iron skillet and place other side on the grill for 5-6 minutes or until cooked to medium.
Remove from heat and tent with tinfoil for up to 10 minutes.
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