Mojo Criollo New York Strip Poppers

Mojo Criollo Spanish Sauce 4 cups
1 lb New York Strip Steak
1lb Bacon
5 oz Queso Fresco
10 oz Chive & Onion Cream Cheese
18 small peppers (jalapeno and sweet peppers)

Cut New York Strip Steak into 1/4 inch strips to better soak in the mojo.
Use 2 cups Mojo to marinate Bacon and 2 cups to marinate Steak for 24 hours.
Brown steak in cast iron skillet and chop into smaller pieces to mix with the cheese.

In a large mixing bowl combine Queso Fresco, Cream Cheese, and Steak.

Cut peppers down one side to remov
seeds and the pith.

Stuff peppers with cheese and steak mixture.
Wrap the marinated bacon around the stuffed peppers.
Grill using indirect heat for 45 minutes at 450 F
If you use skewers to hold the peppers, the bacon won't unravel during the cooking process.

Dino Ribs

6 1/2 pounds dino ribs
Fiesta Rib Rub
1/4 cup beef broth

Shave off most of the excess fat from the top and sides leaving a thin layer to protect the meat.
Don't cut off the membrane on the bottom because that is the only thing holding the meat to the bone during the cook
Season all sides with Rib Rub

Smoked at 250F for 5 Hours
once the ribs reach 140-145F wrap tightly in foil bone side down, adding 1/4 cup beef broth to the bottom, not pouring it over the top of the ribs

Once the ribs reach 200-205F pull from the smoker and let rest 1 hour

Vanilla Pound Cake

1 cup Kalona butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Kalona sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Preheat the oven to 325F and prepare a bundt pan by coating with butter or oil, and dusting flour to prevent sticking. In a bowl cream the butter and sugar together. In a separate bowl mix the flour, salt, and baking powder; set aside. 

Once the butter and sugar is combined, add the eggs one at a time until fully integrated. 
Add the sour cream and vanilla extract to the mixture. Add the flour mixture in thirds, allowing each addition to incorporate before adding the next addition. 

Pour the batter into the bundt pan and bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes until a skewer comes out clean. Let the cake sit for 5 minutes before de-panning to cool completely. Once cooled dust powdered sugar over the cake and serve. 

Spring Clean Potato Soup

FOND Spring Clean Bone Broth is made with Organic Free Range Chicken Bones. It has Lemon, Garlic, Radish, and Onion added. It pairs great with Broccoli, Potatoes, and Spinach!


2 jars of Spring Clean Bone Broth
8 medium-sized potatoes peeled and cut into chunks

Garnish with Salt, Pepper, and Chives

Bring bone broth to a boil.
Peel and Wash 8 medium-sized potatoes.
Cut potatoes into chunks.
Keep in mind the smaller pieces you cut the potatoes the faster it will cook.
Cook on medium for approximately 13 minutes, depending on size, doneness is based on preference.


1 pound ground beef (lean)
1 cup coarse panko
1/2 cup poblano and scallion tip mixture finely chopped
1/2 cup milk
1 large egg beaten
2 tablespoons ketchup
1 tablespoon worcestershire
1 tablespoon River Road meatloaf seasoning
1 teaspoon salt

Topping and Sauce:
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Da Kine Hawaiian Hot Mustard Sauce

In a large mixing bowl combine coarse panko, poblano, shallot tips, milk, egg, ketchup, worcestershire, meatloaf seasoning, and salt

Add ground beef to the mixture and knead until well combined

Place mixture into a loaf pan and flatten with a spatula

Apply half of the topping/sauce

Bake in the oven at 350 F for 1 hour or until center is 165 F

Use the remaining topping/sauce as a condiment to the meatloaf

Smoked Lamb Leg (Pulled)

Smoked Lamb Leg (Pulled)
Cook Time: 250-275°F for 5 hours
Charcoal Used: Royal Oak Hardwood Lump Charcoal

4 pounds boneless lamb leg
Cover lamb with salt, thyme, and rosemary.

Place probe in the thickest part of the meat.

Once the meat hits 145F range, inject the meat with the boiled mixture, ingredients listed at the bottom. And then once again right before wrapping it with foil or butcher paper.

Here we are at about 3 1/2 hours.
After the first hour, spritz with a mixture of 3 parts water to 1 part white vinegar every half hour.

When the stall hits, wrap tightly in foil or butcher paper.
Pull the lamb leg at 200-205F.

After letting it rest for 30 minutes to 1 hour, 
the lamb should pull apart with ease.

Tacos and burritos!
As well as many more ways to use the pulled lamb leg!

Ingredients for initial injection:
6 cups of water
Half onion, skin on
1 tablespoon minced garlic
3 garlic cloves, smashed with skin in
1 cup carrots 
1 teaspoon horseradish 
Equal parts dried rosemary and thyme, about 1 tablespoon each
1-2 tablespoons salt, to taste

Smoked Beef Ribs

Smoked Beef Ribs
Cook Time: 250-275F for 3 hours
Charcoal Used: Royal Oak Hardwood Lump Charcoal

I coated the ribs evenly in this order:
Onion Powder
Black Pepper
Himalayan Pink Sea Salt
Garlic Powder

Then I let it soak in while getting the smoker ready.

Once the temperature is sitting steadily in the smoke range place the ribs on the rack and probe into the thickest part of the meat.

After the first hour, I spritzed the ribs every half hour with a mixture of 3 parts water to 1 part white vinegar.

Pull the beef ribs at 200-205F.

Look at that smoke ring!

Garlic Macadamia Pork Shoulder

The first thing we did was coat the pork shoulder with a thin layer of Da Kine Garlic Macadamia Oil. Then followed with an even coat of salt, pepper, and onion powder.

I took one grate out of the grill so that the one I was cooking with could slide back and forth over the hot coals. I started the cook with indirect heat.

This is what it's going to be looking like about 1 hour into the cook.

For the injection, we used 5 tablespoons of garlic macadamia oil, and 1/2 teaspoon each of the salt, pepper and onion powder.

About 3 hours in...

When it comes to pork shoulder you really have two options.
If you cook it low and slow you will get pulled pork and will take upwards of 6-8 hours at 225-250 F.
We took a different approach and cooked it much faster indirectly and finished in 3 hours. At this point, it doesn't pull apart but still very juicy and can be shaved thin for delicious sandwiches or whatever you want to use it for.



  • 1 can of Garbanzo Beans (Chickpeas) 15oz
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 2 tablespoons olive oil (can substitute with grapeseed oil)
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Garnish: Paprika

  • First, blend the lemon juice and tahini together.
  • Then add the garlic, olive oil, water, cumin, and salt. Blend together for 30 seconds.
  • Next, add the Garbanzo beans half a can at a time. Blend until desired smoothness. 
  • Spoon into a bowl or serving dish and garnish with paprika.

Carne Asada

  • 2 1/2 pounds skirt steak
  • 2 limes, juiced
  • 1 orange, juiced
  • 4 cloves garlic, chopped
  • 1 cup cilantro, chopped
  • 1 jalapeno, chopped
  • 1/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Mix together the juice of 2 limes and 1 large orange, 4 garlic cloves chopped, 1 cup fresh cilantro chopped, 1/4 cup oil, salt, pepper, 2 tablespoons white vinegar, 1 jalapeno chopped.

Marinate skirt steak in a large ziplock bag or a closed container for at least 2 hours.

Cook on the grill on high heat or 450-500F charcoal for 7 - 10 minutes per side. Time will vary depending on the size of the meat and grill.

Let rest 10 minutes and slice against the grain.