Macaroni and Cheese

Fill one pot with enough water to cover the noodles. Season generously with salt and raise to a boil.

Place macaroni in boiling water and cook roughly 1 minute less than the package suggestion. Drain noodles, empty cooking water and return noodles to pot. Lower heat to medium-low.

Place butter, evaporated milk, and Dijon to the noodles. Season with salt and pepper. Stir for one minute.

Add cheddar cheese, Gruyere cheese, Sodium Citrate and Rickey’s Hot Sauce to the pot. Stir every minute, remove from pot after 5 minutes and serve.

Substitute any non-soft cheeses and Louisiana style hot sauce if desired

  • 8 oz macaroni noodles

  • 1 cup evaporated milk

  • 6 oz freshly grated sharp cheddar cheese

  • 6 oz freshly grated Gruyere cheese

  • 2 tsp Dijon Mustard

  • 2 tbsp Unsalted Butter

  • 2 tsp Kosher Salt

  • 1 tsp fresh black pepper

  • 1 tbsp Rickey’s Hot Sauce

  • 1 tbsp Sodium Citrate

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  • 1 lb Rainbow Carrots, peeled and tops removed

  • 1/2 cup Minorcan Mike’s Datil Pepper Sauce

  • 2 tsp Kosher salt (carrots), 1/2 tsp Kosher salt (gremolata)

  • 2 tsp fresh black pepper, 1/2 tsp fresh black pepper (gremolata)

  • 1 garlic clove, minced

  • 1/4 cup olive oil (gremolata), 2 tbsp olive oil (carrots)

  • 1/4 tsp dried Datil pepper

  • 1/4 tsp cardamom, fresh ground

Datil Glazed Rainbow Carrots with Carrot Top Gremolata

Preheat oven to 425 F.

Place rainbow carrots on a silicone lined baking sheet. Brush both sides of the carrot with olive oil and season with salt and pepper. Place in oven for 15 minutes.

Place rainbow carrot tops in a mortar and pestle along with the cardamom pods, dried Datil peppers, salt, pepper, and garlic. Grind the ingredients together until a cohesive paste. You may grind the cardamom pod in the mortar and pestle ahead of time or use a spice grinder. Mix the carrot top paste and olive oil in a bowl and reserve.

After 15 minutes, remove the carrots from the oven. Brush the Minorcan Mike’s Datil Pepper Sauce generously over the carrots. Flip each carrot with tongs and repeat glazing process. Bake at 425 F for another 10 minutes.

Plate carrots, spoon over the gremolata and serve.