Breaded Hot Wings with Ranch Dip

Cook Time: 40 minutes
Serves 4
  • 5 lbs of split chicken wings
Spice Blend: 
  • 1.5 Tablespoons Salt
  • 1 Tablespoon Paprika
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Black Pepper
  • 1 Teaspoon Dried Crushed Oregano
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Cayenne Pepper
Egg Wash: 
  • 2 Eggs
  • 1/4 Cup of Hot Sauce
  • Flour Dredge:
  • 3.5 Cups AP Flour
  • 1 Tablespoon Baking Powder
  • Remaining Spice Blend
  • 2 Tablespoons Hot Sauce
  • 2 Tablespoons butter, melted
  • 1 Tablespoon Honey
  • 1 Tablespoon Cayenne
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Spice Blend
  • .5 Teaspoon of Smoked Paprika
  • 3/4 cup Vegetable Oil


1. Gather and measure out all ingredients.
2. Make Spice Blend: Mix Spice Blend ingredients together, set aside a Teaspoon for the sauce.
3. Make Flour Dredge: Mix together flour with baking powder and remaining spice blend in a separate container.
4. Make egg wash: Whisk eggs with 1/4 cup of hot sauce in a separate container.
5. Prepare sauce: combine all sauce ingredients except melted butter in a bowl.
5. Lightly season wings with salt and black pepper.
6. Dredge each chicken wing in seasoned flour, shake off excess, then coat in egg wash, shake off excess, then dredge once again in the flour. Shake off any excess and place on a baking rack.
7. Fry until golden brown and internal temperature reaches 165 degrees Fahrenheit. Frying can be done at 350 degrees in a deep fryer, an air fryer, or a Dutch Oven with vegetable oil at least 3 inches deep.
8. Remove Fried Wings and place on a paper towel lined baking sheet.
9. Add melted butter to sauce mixture and whisk vigorously until smooth. Brush fried chicken wings with desired amount of sauce.
Ranch Dip Ingredients
  • 1/3rd Cup Mayo
  • 1/3rd cup Sour Cream
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Dried Herbs (parsley, dill, chive works great)
  • 1 Teaspoon Crushed or finely minced Garlic
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper


1. Combine all ingredients in a bowl and mix well.

2. Refrigerate for 2 hours and enjoy!

Esquites (“Eh-SKEE-tays”)

Cook Time: 30 minutes
Serves 4


  • 2 Tbsp Vegetable Oil
  • Kosher Salt
    (to taste)
  • 4 fresh ears Corn (or 3 C. kernels)
  • 2 oz. Cotija cheese
  • 1/2 C. Scallions, finely sliced (green parts only)
  • 1/2 oz Cilantro, chopped
  • 1 Jalapeño, seeded and stemmed, chopped
  • 2 cloves Garlic, minced
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Fresh Lime Juice


  1. Heat oil in a large nonstick skillet over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on the second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

  • Jerk Ribs with Jerk BBQ Sauce

    Cook Time: 3 hours
    Serves 4

    Jerk Marinade Ingredients

    • 1/2 Medium Onion
    • 1 bunch Green Onions
    • 4-5 Sprigs Fresh Thyme
    • 2″ Fresh Ginger
    • 8 Cloves Garlic
    • 1 Tbsp. Cinnamon, ground
    • 1 Tbsp. Allspice, ground
    • 1 Tbsp. White Pepper, ground
    • 1 tsp. freshly ground Nutmeg
    • 1/4 C. Brown Sugar
    • 2-3 Habañero Peppers, to taste
    • 2 Tbsp. Olive (or other neutral cooking oil)
    • 1/4 C. Soy Sauce

    Marinade Sauce Instructions

    1. Blend all ingredients in a food processor. Adjust for personal flavor preference.
    2. Add Jerk Marinade to your favorite BBQ sauce, one tablespoon at a time.

    Jerk Ribs Ingredients

    • 1 Rack Baby Back Ribs
    • Jerk Seasoning
    • Salt
    • Black Pepper

    Jerk Ribs Instructions

    1. Heat oven to 225º F.
    2. Prepare Ribs. Remove silverskin & pat dry. Coat liberally with salt, black pepper, and jerk marinade.
    3. Allow ribs to soak in flavor with seasoning, creating a “crust”
    4. Wrap ribs tightly in aluminum foil. Cook ribs at 225º F for 3 hours.
    5. Remove ribs, baste with Jerk BBQ. Cover again tightly with foil. Place back into the oven for 2-3 hours, or until the internal temperature reaches 200º F. Finish on grill to caramelize for 10-15 minutes, or at 450º F in the oven.
    6. Let cool and carve!

    Cajun Chicken Linguine Alfredo

    Cook Time: 30 minutes
    Prep Time: 10 minutes
    Serves 4

    Cajun Chicken Ingredients

    • 2 boneless, skinless chicken breasts, about 2 lbs.
    • 4 tsp. Western Market Cajun seasoning
    • Salt
    • Black pepper
    • Olive Oil

    Cajun Chicken Instructions

      1. Preheat oven to 350℉.
      1. Season chicken with Cajun seasoning, olive oil, salt, and black pepper to taste. If time permits, marinate for 6 hours. 
      1. Bake chicken on a lined baking tray for 22 – 25 minutes, or internal temperature reaches 165.
    1. When done, set chicken aside under tented aluminum foil. Slice into ½” pieces when able to be handled.

    Cajun Alfredo Sauce & Linguine Ingredients

      • 1 stick butter
      • 2 cloves garlic, minced
      • 1c heavy cream
      • 2c Pecorino Romano, reserving some for garnish
      • 4 tsp Western Market Cajun seasoning
      • 1 box linguine
      • Curly parsley, minced for garnish
    • Roasted red peppers, sliced for garnish

    Cajun Alfredo Sauce & Linguine Instructions

      1. Boil salted water for pasta. Cook according to package directions. When thoroughly cooked, drain pasta, reserving a bit of pasta water.
      1. While pasta is cooking, gently melt butter over medium low heat in a medium saucepan. Sauté garlic until fragrant, about 2 minutes. 
      1. Slowly add heavy cream while vigorously whisking.
      1. Add Cajun seasoning and pecorino romano. Continue to whisk until fully incorporated. 
    1. Toss pasta with sauce, adding pasta water if mixture is too thick. Plate with Cajun chicken breast, garnishing with pecorino romano, roasted red pepper slices, and Curly parsley.

    Corned Beef

    Cook Time: 3 hours
    Prep Time: 30 minutes
    Serves 4 people with a 3 lb brisket


    • 3 lbs Corned Beef
    • 1 lb Redskin Potatoes
    • 1 lb Cabbage, quartered
    • 1 lb Carrots, peeled
    • 1 lb Yellow Onions, quartered
    • 5-6 Cloves Garlic
    • 1 packet Western Market Corned Beef Seasoning
    • 1/4 C Apple Cider Vinegar
    • 1/4 C Dark Brown Sugar
    • 1/4 C Dark Brown Sugar
    • 1 Stick Butter
    • 1 1/2 Qts Water


        1. Gather and prep all of the vegetables.
        1. Gently melt butter in a large stock pot. Layer in onions and garlic. Saute until onions release their liquid, about 5 – 10 minutes.
        1. Add Corned Beef on top of the onions and add water until submerged. Bring to a low boil. Cover and cook for 2 – 2.5 hours.
        1. Add Cabbage, Carrots, and Potatoes and cook for an additional 30 minutes, or until vegetables are fork tender.
        1. Remove Corned Beef and Vegetables from liquid. Keep warm. Let Corned Beef rest for 5 – 10 minutes under tented foil.
      1. Slice Corned Beef against the grain. Serve hot atop vegetables.