aka Taco Seasoning

2 tablespoons chile powder
1½ teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon crushed red-pepper flakes

Mix well.

A seasoning for beef, chicken or turkey tacos, using as much or as little as you like.

Pomegranate Vinaigrette

3 tbsp white wine vinegar

2 tbsp pomegranate molasses

1 tbsp Dijon mustard

2 tbsp olive oil oil

salt and pepper

Whisk together vinegar, molasses, mustard, salt and pepper. Once these are combined, slowly add olive oil while continuing to whisk. 

Belroy

2 tsp Bilberry Sweet Tomato Vinegar (BSTV)

1 Queen pimento stuffed olive 

12 oz sparkling water, non-flavored

Olive juice
Maldon salt
Lemon twist

Add olive and 1/2 the olive juice to a large stemless wine glass. 
Add BSTV and small pinch of Maldon salt. 
Pour half the sparking water and lightly stir.
Add lemon twist and pour remaining sparkling water.
Serve and enjoy.

Honey Mustard Dressing

2 tbsp apple cider vinegar
2 tbsp mustard
2 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

Serve immediately or refrigerate in an airtight container for up to seven days.

Gochujang Wings

3 lb chicken wings
1/4 cup premium dark soy sauce
1/4 cup Gochujang paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 tbsp minced garlic
1 tbsp minced ginger

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ¼ cup soy sauce, ¼ cup Gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger.

Heat gas grill medium-high on one side and off on the other for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Buffalo Wings

3 lb chicken wings

1/3 cup relatively mild hot sauce like Frank's Wings Sauce

4 tbsp melted butter

1 tbsp sherry vinegar or white vinegar

1 tbsp minced garlic

salt 

pepper

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ⅓ cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar, 1 tablespoon minced garlic, 1/4 tsp each of salt and pepper.

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.