Spice Blends

Grouper

• 1 TSP Diced Garlic
• 1/2 TSP Black Pepper
• 2 TBSP Olive Oil
• 2 TBSP Teriyaki Sauce (or mix it up once and use Balsamic)
• 2 TSP Green Onion or Shallots or Onion
• 1 TSP Lemon
• 4 TBSP Butter

Combine all ingredients except butter and shallots into a separate bowl. Cut the fish until it's about 1" thick. Coat the fish with the Shallots. Into a hot pan coated with Olive Oil place the fish shallots down and try to sear it as much as possible. After a few minutes, flip and add the 4 TBSP butter. After the butter melts, add the ingredient mixture. Cover and simmer until tender. You can turn the fish but it will tend to break up.

Pizza Dough

• 2-2 1/3 cups all-purpose flour OR bread flour (250-295g)
• 1 packet instant yeast (2 ¼ teaspoon)
• 1.5 TSP Sugar
• 1/2 TSP Salt
• 1/4 TSP Garlic Powder
• 1/4 TSP Onion Powder
• 1/4 TSP Basil Leaves
• 2 TBSP Olive oil
• 3/4 CUP Warm Water

Mix up, let sit for 30 minutes to rise. Put into bowl with olive oil coating to round into balls.

Sausage - Andouille

• 3 1/2 LBS meat
• 1 CUP Diced Onion (Caramelized and cooled)
• 2 TBSP Kosher Salt
• 1 TSP (Heaping) Instacure
• 1/2 CUP Dry Milk
• 3 TBSP Minced (or Dried) Garlic
• 2 TSP Cayenne
• 2 TBSP Sweet Paprika
• 1/2 TSP Clove
• 1/4 TSP Allspace
• 2 TSP Thyme
• 1 TSP Mustard Powder
• 1/2 CUP Red Wine

Sausage - Classic Sage

• 3 LBS meat
• 1/2 CUP Dried Sage
• 2 TBSP Minced and TOASTED Garlic
• 1 TBSP Black Pepper
• 1.5 TBSP Salt (I use less. maybe only a TSP)
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• For next-level tastiness, add 1/4 CUP Maple Syrup

Sausage - Italian Sausage

• 2 LBS (1 KILO) meat
• 2 TSP Dried Parsley
• 2 TSP Italian Seasoning
• 1.5 TSP Black Pepper
• 1/2 TSP Fennel Seed (Ground)
• 1 TSP Paprika
• 1 TSP Red Pepper Flakes
• 1 TSP Salt
• 1 TBSP Minced Garlic
• 1 TBSP Onion (I have used dried and fresh. If Fresh, sautee first)