Ingredients: ¼ stick of butter 1 tsp. of garlic powder ⅓ cup of Tickle Your Palate Exquisite Habanero Sauce ¼ cup of heavy cream Melt butter. Add garlic powder and habanero sauce, then sauté for a few minutes. Add cream and stir.

Burger Components: Ground chuck (80/20) – 3–4 oz balls Brioche or potato buns, buttered and toasted Sharp white cheddar or smoked gouda Pickled red onions (for tang and contrast) Crisp butter lettuce or arugula  Thin tomato slices (optional) Habanero Burger Juice (Signature Blend): This infuses the beef with umami and heat. ½ stick unsalted butter, melted 1 tbsp Worcestershire sauce ½ tbsp fish sauce 1 tsp soy sauce 1 tbsp Exquisite Habanero Pepper Sauce Dash of liquid smoke (optional) To use: Gently mix into the ground beef before forming balls. Don’t overwork the meat. Smoky Habanero Smash Sauce: A creamy, tangy, spicy sauce that complements the burger’s richness. ½ cup mayo 1 tbsp ketchup 1 tbsp Dijon mustard 1 tbsp sweet pickle relish 1 tbsp Exquisite Habanero Pepper Sauce ½ tsp smoked paprika ¼ tsp garlic powder ¼ tsp onion powder Squeeze of lime juice Salt to taste Tip: Let it chill for 30 minutes before serving to deepen the flavor. Assembly Tips: Smash & sear: Get that crispy Maillard crust! Cheese melt: Add cheese right after flipping. Layer: Bottom bun → sauce → lettuce → burger → pickled onions → tomato → more sauce → top bun. Serve: With

Spice Rub: This sets the foundation with smoky, sweet, and savory notes. ¼ cup brown sugar 1 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp ground cumin 1 tsp kosher salt ½ tsp black pepper ½ tsp cayenne (optional for extra heat) Rub generously over a 4–5 lb pork shoulder (bone-in or boneless). Let it sit overnight if possible. Braising Liquid: Infused with your habanero sauce for flavor-packed tenderness. ½ cup apple cider vinegar ½ cup chicken broth 2 tbsp Worcestershire sauce 2 tbsp Exquisite Habanero Pepper Sauce 1 tbsp soy sauce 1 tbsp honey or maple syrup 1 tsp liquid smoke (optional) To cook: Place pork in a Dutch oven or roasting pan. Pour liquid around (not over) the meat. Cover tightly and roast at 300°F for 3–4 hours, until fork-tender. Uncover for the last 30 minutes to caramelize the crust. Habanero Finishing Glaze: Brush this on after shredding for a glossy, spicy finish. ¼ cup Exquisite Habanero Pepper Sauce 2 tbsp honey 1 tbsp lime juice Pinch of salt Warm gently and toss with shredded pork. Serving Ideas: Brioche buns with pickled red onions and cilantro slaw Tacos with charred pineapple and avocado

Ingredients: 1 (15 oz) can white beans (butter beans or cannellini), drained and rinsed 2 tbsp sunflower seed butter (unsweetened) 1 tbsp Exquisite Habanero Pepper Sauce 1 clove garlic, minced 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil ¼ tsp ground cumin ¼ tsp smoked paprika Salt to taste 2–3 tbsp cold water (adjust for texture) Instructions: In a food processor, blend white beans and garlic until smooth. Add sun butter, habanero sauce, lemon juice, olive oil, cumin, paprika, and salt. Blend until creamy, adding cold water gradually to reach desired consistency. Taste and adjust seasoning—add more lemon for brightness or habanero sauce for kick. Chill for 30 minutes to let flavors meld. Serving Ideas: Dip: Serve with cucumber spears, jicama sticks, or grilled flatbread. Spread: Slather on sourdough toast with pickled onions and microgreens. Base: Use as a layer in grain bowls with roasted veggies and crispy chickpeas.

Ingredients: 10–12 dry-packed Stonington sea scallops, patted dry 1 tbsp olive oil 1 tbsp unsalted butter Salt & pepper to taste Habanero Citrus Glaze: 1 tbsp Exquisite Habanero Pepper Sauce 2 tbsp rice vinegar 1 tbsp mirin or honey 1 tbsp fresh lime juice 1 tsp soy sauce Zest of ½ lime Pinch of grated ginger (optional) Instructions: Make the glaze: In a small saucepan, combine all glaze ingredients. Simmer over low heat for 2–3 minutes until slightly thickened. Set aside. Prep scallops: Season scallops lightly with salt and pepper. Heat olive oil in a skillet over high heat until shimmering. Sear scallops: Add scallops to the pan, flat-side down. Sear for 2–3 minutes without moving until golden brown. Flip and add butter. Baste scallops with melted butter for 1–2 minutes until opaque and just firm. Finish with glaze: Remove scallops from heat and drizzle with warm habanero citrus glaze. Garnish with microgreens or cilantro. Serving Ideas: Over a bed of coconut rice or lime cauliflower purée With a side of grilled mango salsa or charred corn salad Paired with a crisp Albariño or dry rosé