Love Jalapeno Poppers?  Looking for a new twist on a classic appetizer?  Brand New Datil Cowboy Coffee Rub is going to take your jalapenos and all your grilling to another level.  Made with 100% Colombian coffee, onion, garlic, Worcestershire powder, raw sugar, smoked paprika and of course, Datil Peppers, it gives

Brand New Delectable Datil Salsa Seasoning just won 1st Place at the prestigious Scovie Awards in Albuquerque, New Mexico.  It's a perfect blend of dehydrated vegetables, datil pepper and spices that will rock the world of salsa making.  Just mix  2 tablespoons of Delectable Datil Salsa Seasoning and one 14.5

I adore stuffed vegetables, and these stuffed poblanos are a nice change from what you might be used to doing.  Poblano peppers (pronounced “po-BLAH-no”) are fairly mild once you scrape out the seeds and membranes, and they can be stuffed with a wide variety of fillings.   Here, I’ve used quinoa

Cinco De Mayo, May 5th, is fast approaching, and I’m serving up some fun and easy appetizers to help you create a festive mood.  The Piñata is optional. Who doesn’t love a Fiesta?  All you need is a few friends, some amazing food, and lots of cold beverages  Don’t know

Moqueca is a Spicy Brazilian Shrimp and Fish Stew.  (Pronounced “MO’-ke-kuh”)  Moquequa is made with unsweetened coconut milk, tomatoes, onions, garlic, lime juice and fish or seafood.  You’ll be surprised how easy it is to make, and how many compliments you will receive from your friends and family.  They’ll think

HAPPY NEW YEAR, Y’all! 2018 was absolutely amazing.  OSA Gourmet won 9 prestigious awards this past year!  Not one, not two, but three Scovie Awards!  2 World Hot Sauce Awards, and 4 International Flavor Awards!   In addition, we’re excited to announce that we’ve been certified by Fresh From Florida, and are including their logo on

You probably all know the 7 layer dip recipe. What’s not to love about a huge scoop full of all those delicious ingredients on a crispy chip?  Most people I know make it as a cold appetizer, but I much prefer to eat it hot and steamy  from the oven, served

Part 2 of the Taco party.  In honor of Cinco de Mayo, I’m hungrily working my way through the taco food groups.  Today we are going to cook chicken.  Yesterday I shared my recipe for shrimp tacos.  See my earlier post to get the recipe for Old St Augustine Datil Jerk