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Smooth & Mellow Deviled Eggs 

Prep Time: 45 minutes

Cook Time: 20 minutes

Passive Time: 2 hours 30 minutes

Servings: 8​

  • 12 large eggs

  • 4 T mayonnaise

  • 2 T sweet pickle relish

  • 1 T fresh chives finely chopped

  • 1 ¼ t RFS Smooth & Mellow

  • ½ t curry powder

  • ¼ t salt

  • dusting paprika



  1. Hard boil and peel eggs, then cut lengthwise.

  2. Remove yolk with spoon and place in a mixing bowl. Use a fork to press down and crumble egg yolks.

  3. Add the remaining ingredients (excluding paprika) and mix together.

  4. Spoon or use pastry bag to pipe egg mixture into the egg white halves. Sprinkle paprika over the filled eggs and refrigerate for two hours

Bacon Infused Molasses Bourbon Glazed Ham

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Big Chef Hat Recipe

Prep Time: 1 hour

Cook Time: 10 minutes per pound

Servings: 8-12, based on 7 to 10 pound ham

Kitchenware List:

  • Frying pan

  • Saucepan

  • Heavy duty skillet

  • Shallow roasting pan

  • Small bowls

  • Food injector

  • Meat thermometer

  • Aluminum foil​​


Ingredients List:

  • 1 cured ham with bone ~ 7 to 10 pounds

  • 7 cooked bacon strips with saved drippings

  • Whole cloves

  • 3/4 T. ground cloves

  • 4 pineapple rings

  • 1 3/4 c. pineapple juice

  • 1/4 c. molasses

  • 1/2 c. light brown sugar

  • 1/4 c. bourbon

  • 2 t. wet mustard

​Mild Version


Wild Version

Ham Infusing Instructions:

Fry the bacon strips until crisp then remove them and leave the drippings. Over low heat, add your dried mild to wild spice blend preference into the drippings and gently mix for ~ one minute until fragrant.

Transfer the spiced drippings into a bowl and whisk in the wet mustard. Fill the food injector with the emulsified flavorful drippings and liberally inject the ham slowly. * Add oil if the mixture gets dry during injection.

Ham Cooking Instructions:

Preheat the oven to 350 degrees.

Garnish the ham with whole cloves, pineapple rings, and cherries and drizzle 1/8 c. pineapple juice on top. Set the dressed ham in a shallow roasting pan.

Pour 1 1/2 c. pineapple juice into the roasting pan and cover with aluminum foil and cook until the internal temperature is 120 degrees (~ 90 minutes for a 7 to 10 pound ham).

At 120 degrees, it is time for the first glazing.

Molasses Bourbon Ham Glaze Instructions:

In a saucepan add:

  • 1/8 c. pineapple juice

  • ¼ c. molasses

  • ½ c. light brown sugar

  • 1 T. wet mustard

  • ¼ c. bourbon 


Ham Gravy Instructions:

Cool the ham drippings and skim off excess oil. Pour the ham drippings into a saucepan with 1 can of chicken broth (14.5 oz.) and bring this a low boil.

In a heavy-duty skillet, add 2 T. of cooking oil over medium heat until the oil starts to smoke. Add 2 T. of flour into the oil and stir until it is smooth (~ 4 minutes). Add one additional tablespoon of flour into the roux and smooth it in for ~ 1 minute. Slowly add the boiling ham drippings and chicken broth into the roux. Increase the heat in the skillet and bring the gravy to a full boil while stirring.