RECIPES

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Ingredients:

  • 1 lb large shrimp, peeled and deveined

  • 1 lb firm white fish, cut into large pieces (halibut works well here, but cod or any other firm, thick white fish will work)

  • Juice from 1 large lime (about 2 Tablespoons)

  • 1 teaspoon Datil Zest or Datil Jerk

  • 1 Tablespoon Extra Virgin Olive Oil

  • 1 medium sweet onion, chopped (about 1 cup)

  • 1 large sweet red bell pepper, chopped (about 1 cup)

  • 8-10 cloves of garlic, minced

  • 1 14.5 oz can of fire roasted tomatoes, diced or 2 large fresh tomatoes, diced (about 1 ½ cup)

  • 1 cup fish stock (may substitute vegetable stock)

  • 1-2 Tablespoons Snake Bite or Venom Datil Pepper Hot Sauce(use less or more depending on the heat level you desire)

  • 1 Tablespoon smoked paprika

  • 1 14-oz can unsweetened coconut milk

  • 2 Tablespoons coconut oil (may substitute olive oil, or leave out altogether if you wish)

  • 4 Tablespoons fresh cilantro, chopped

  • Salt and pepper to taste if desired

  • Lime wedges for serving

 

Instructions:

  1. Place shrimp and fish pieces in a large bowl with 2 Tablespoons of lime juice, the Datil Zest or Datil Jerk, and half of the minced garlic. Stir gently to distribute the oil and spices.

  2. In a large stock pot or Dutch oven, heat the Tablespoon of olive oil over medium heat.

  3. Add the onion and bell pepper, and cook, stirring frequently until vegetables are soft, about 5 minutes.

  4. Add the rest of the garlic, and cook, stirring frequently for another minute.

  5. Add the tomatoes and their juice, fish or vegetable stock, Snake Bite or Venom Datil Pepper Hot Sauce, smoked paprika, coconut milk and the coconut oil. Reduce heat to low and simmer for about 5 minutes.

  6. Add salt and pepper to taste if needed.

  7. Gently stir in the shrimp and fish, and simmer over low heat for 3-5 minutes, or just until shrimp turn pink. Remove from heat and stir in 2 Tablespoons of chopped cilantro.

  8. Serve in bowls with rice, if desired.

  9. Garnish with more cilantro and lime wedges.

Other fish and seafood can be substituted to change up the recipe.  You might try sea bass, or even salmon.  Swap out the shrimp with lobster or crawfish or even mussels.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 2 large boneless, skinless chicken breast halves

  • 3/4 cup sour cream (can use low-fat sour cream if you like)

  • 2 Tablespoons lemon juice

  • 2 Tablespoons Old St Augustine Gourmet Fountain of Youth Datil Marinade

  • 2 teaspoon Old St Augustine Seasoning Blend of choice, divided:

  • 1/2 teaspoon black pepper

  • 3/4 cup crushed butter-flavored crackers (I used Ritz)

  • 1 5 oz bag of fresh spinach, washed, dried and chopped if desired

  • 1/4 to 1/2 cup butter, melted, divided

Directions:

  1. In a large shallow bowl or large zip top bag, combine sour cream, lemon juice, Fountain of Youth Datil Marinade, 1 teaspoon of the Old St Augustine Seasoning blend of your choice (Datil Zest or Datil Jerk) and black pepper.

  2. Add chicken and turn to coat well.

  3. Cover and refrigerate at least 4 hours.

  4. Preheat oven to 350 degrees Fahrenheit.

  5. While oven is heating, combine crackers and remaining Old St Augustine Gourmet Seasoning Blend (Datil Zest or Datil Jerk) in a large zip top bag or another bowl.

  6. Drain chicken, discarding marinade.

  7. Shake or dredge chicken in cracker crumb mixture.

  8. Place spinach on bottom of baking dish.

  9. Place cracker crumb topped chicken breasts on top of spinach.

  10. Drizzle top of chicken with half of the melted butter.

  11. Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining butter; bake 30 minutes longer or until juices run clear and internal temperature of chicken reached 165 degrees.

 

 

 

Ingredients:

  • 1 dozen hard boiled eggs, sliced in half

  • 1/2 cup mayonnaise (or more to make desired consistency)

  • 1 teaspoon Datil Zest Seasoning Blend

  • 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce for filling

  • 1-2 Tablespoons Snake Bite or Venom Datil Pepper Hot Sauce for the chicken

  • 1/2 cup cooked chicken breast, diced finely (Deli chicken works perfectly here)

  • 1/2 cup celery, finely diced

  • 1/4 cup blue cheese, finely crumbled (If you don’t like blue cheese, substitute  your favorite)

  • celery leaves or parsley for garnish

Directions:

  1. Remove yolks and place in bowl of food processor.

  2. Add in the mayonnaise, 1 teaspoon Datil Zest, and 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce, and pulse until smooth.

    1. You can mix this together in a mixing bowl using a fork to mash the egg yolks with the mayonnaise and hot sauce and spoon the mixture into the egg whites versus using a pastry bag.

  3. Place yolk mixture into a pastry bag fitted with a star tip and pipe into the egg white shells to make a pretty, ruffled presentation. (Alternatively, you can place the mixture into a zip top bag, snip off one corner, and pipe the filling into the egg white.)

  4. In a small bowl, mix the chopped chicken with the 1-2 Tablespoons of Snake Bite or Venom Datil Pepper Hot Sauce.  Stir to coat all the chicken completely.

  5. Using a small spoon, place a few pieces of chicken on top of each egg yolk.

  6. Place a few pieces of diced celery and crumbled cheese on top of the egg yolk beside the chicken.

  7. Garnish with celery leaves or parsley.

  8. Refrigerate until ready to serve.

 

 

 

 

 

 

 

 

 

Ingredients:

Directions:

  1. Mix softened cream cheese together with the shredded cheddar, Fountain of Youth Datil Marinade and either Datil Zest or Datil Jerk Seasoning Blend.

  2. Cover bowl and place in the refrigerator for an hour, or more to allow the cream cheese to firm up again.

  3. Remove the cheese from the refrigerator, and using your hands, shape into little balls using about 1 Tablespoon of the mixture.

  4. Roll cheese balls in the chopped pecans and parsley and place in covered container.

  5. Refrigerate until ready to serve.

Ingredients:

  • 16 oz chopped chocolate – (use good quality chocolate)

  • 1 (13 oz) can condensed milk (not evaporated milk)

  • 1 (7 oz) jar marshmallow cream

  • 1 teaspoon vanilla extract

  • 1 Tablespoon butter, at room temperature

  • 1/8 teaspoon Nuthin’ But Datil

  • 2/3 cup chopped nuts ( I used pecans, my grandmother’s favorite)

  • 1 Tablespoon coarse sea salt

 

Insructions:

  1. Line an 8” x 8 “square pan with foil.

  2. In a large microwave safe bowl, add chocolate and condensed milk.

  3. Microwave on high for 3 minutes, stopping after each minute to stir completely.

  4. Stir in marshmallow cream, butter, vanilla, and Nuthin’ But Datil.

  5. Once fully incorporated, stir in the nuts.

  6. Fold the fudge into the foil lined pan and sprinkle with the sea salt.

  7. Chill for 3-4 hours,

  8. Once fudge is set, remove from pan and place on cutting board.

  9. Cut into squares and serve with love.

Ingredients:

  • 1 package of smoked salmon

  • 1 cup sour cream

  • 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce,

  • 1/2 teaspoon Datil Zest Seasoning Blend

  • 1/4 cup onion, finely diced

  • 1/4 cup small capers, well drained

  • 1/4 cup chives, diced plus a few small pieces saved to use for garnish

  • 1 package of crackers, melba toast bread or mini bagels

Instructions:

  1. In a small mixing bowl, combine the sour cream, Snake Bite or Venom Datil Pepper Hot SauceDatil Zest Seasoning Blend, onion, capers, and chives.

  2. Cover and refrigerate at least 30 minutes to allow flavors to meld.

  3. Spread about 1 teaspoon of sour cream sauce on cracker or bagel.  Top with a small slice of smoked salmon, and garnish with a piece of chive.

  4. Serve immediately.

Ingredients:

Instructions:

  1. Pour a small amount of the Sweet Heat Bar-B-Que Sauce into the bottom of a crock pot.

  2. Add the meatballs and pour on the rest of the Sweet Heat Bar-B-Que Sauce.

  3. Cover and cook on low for about 6-8 hours, or on high for about 3-4 hours.

  4. Stir gently, occasionally to incorporate the sauce and cover all the meatballs.

  5. Serve with toothpicks

Ingredients:

  • Sweet Heat Meatballs using above recipe

  • Slider buns or Hawaiian rolls

  • Mozzarella cheese

  • 2 Tablespoons butter, melted

  • 1/2 teaspoon Datil Zest Seasoning Blend

  • Alfalfa Sprouts

Instructions:

  1. Pre-heat the oven to 350 degrees Fahrenheit.

  2. Place bottoms of buns on a cookie sheet or rimmed pan.

  3. Place a meatball or 2 on each bun depending on the size of the buns and meatballs.

  4. Top with a spoonful of the sauce from the crock pot.

  5. Sprinkle with mozzarella cheese.

  6. Place pan in oven and bake for about 10-15 minutes, or until cheese is melted and bubbly.

  7. While the meatballs and bottom buns are cooking, mix the melted butter with the Datil Zest.

  8. Remove tray from oven and place top of buns on meatballs.

  9. Brush the top of the buns with the melted butter and return to the oven for about 5 minutes.

  10. Remove from the oven and place the desired amount of alfalfa sprouts on top of the meatballs.  Replace top bun and serve.

Ingredients:

Instructions:

  1. In mixing bowl, combine the mayonnaise, cheddar, Snake Biteor Venom Datil Pepper Hot Sauce and Datil Zest or Datil Jerk Seasoning Blend.

  2. May use immediately, or refrigerate until ready to use.

  3. Using a small spoon or spatula, stuff each piece of celery or okra with a small amount of pimiento cheese.

  4. Serve immediately or place in refrigerator, covered, until ready to serve.

  • Mini bell peppers, sliced in half and seeds removed, also make great containers for pimento cheese.

  • Serve a small bowl  of pimento cheese along with crackers, chips or veggies for dipping.

  • Pimento cheese is also wonderful heated and served as a hot dip.

Ingredients:

Instructions:

  1. Mix all ingredients together.   Refrigerate if not using immediately.

  2. Pre-heat Oven to 375 degrees Fahrenheit.

  3. Place cheese dip mixture in an oven proof bowl.

  4. Bake for 20-30 minutes, or until cheese is bubbly and starting to brown on top.

  5. Serve hot with crackers, chips, or veggies of choice.

This is the perfect base for any number of dip combinations:  Add in a can of crabmeat, a jar of well-drained and chopped artichoke hearts, crumbled bacon, chopped mushrooms, chopped water chestnuts, diced pepperoni, or just about anything you can think of that you love in a dip.

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Ingredients: 

  • 1 Tablespoon extra virgin olive oil

  • 1 1/2 pounds organic, lean ground turkey

  • 1 cup onion, diced

  • 1/2 cup yellow bell pepper, diced

  • 2 Tablespoons Datil Jerk Jamaican Seasoning

  • 4 cups organic, low sodium, free range chicken broth

  • 1 Tablespoon Snake Bite Datil Pepper Hot Sauce

  • 1 (4oz) can diced green chilis – do not drain

  • 2 cans cannellini beans, drained and rinsed in cold water

  • Salt and pepper to taste

Instructions:

  1. Using an instant pot, press the sauté button and allow the pot to heat up.  Once it is up to temp, add 1 Tablespoon of extra virgin olive oil and let that heat for a minute.

  2. Add the onion and bell pepper, and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften.  About 3-4 minutes.

  3. Next, add the garlic, and cook until fragrant.  About 30 seconds to 1 minute.

  4. Add in the ground turkey.  Brown the meat, breaking it up with a large wooden spoon as it cooks.  Cook the meat until no longer pink.  About 5-7  minutes.

  5. Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs.

  6. Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.

  7. Lock the lid on the pot, and change the setting to “Pressure Cook.”  Set the time for 15 minutes under high pressure.

  8. Follow the directions with your pot carefully to release the pressure.

  9. Adjust seasonings to taste.  You may wish to add more Datil Jerk,  or a pinch of salt and pepper.

  10. Serve with a dollop of sour cream and shredded cheddar cheese if desired.

  11. Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.

This is actually better the next day, if you can wait that long to eat it.  It will last, well covered, in the refrigerator for 3-4 days or approximately 3 months in the freezer.  I love this served with cornbread, hot and buttery, baked in my grandmother’s old cast iron skillet.

Stove-Top Cooking Method:

  1. Using a heavy Dutch oven or large cooking pot, heat the tablespoon of oil on med-high heat until shimmering.  About 1 minute.

  2. Add the onion and bell pepper and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften.  About 3-4 minutes.

  3. Next, add the garlic and cook until fragrant, about 30 seconds to 1 minute.

  4. Add in the ground turkey.  Brown the meat, breaking it up with a large spoon as it cooks.  Cook meat until no longer pink.  About 5-7  minutes.

  5. Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs.

  6. Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.

  7. Reduce heat to simmer, and cook for approximately one hour, stirring occasionally to ensure that ingredients are incorporated and meat and beans do not stick to the bottom of the pot.

  8. Adjust seasonings to taste.  You may wish to add more Datil Jerk,  or a pinch of salt and pepper.

  9. Serve with a dollop of sour cream and shredded cheddar cheese if desired.

  10. Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.

Any way you cook this, your kitchen will be full of fragrant spiciness from the Datil Jerk which is loaded with Jamaican allspice, cinnamon, nutmeg, smoked paprika, onion, garlic, and of course datil pepper.

Ingredients:

4 Tablespoons butter (1/2 stick),

1 large Vidalia or other sweet onion, chopped

3 cloves garlic, peeled and finely diced

1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce

1 teaspoon Datil Zest Seasoning Blend

2 cans (28 oz each) diced organic fire roasted tomatoes

2 cups of organic vegetable broth

2 cups tomato juice, no salt added or low-sodium

1 cup sherry, optional  (get the good stuff – don’t use cooking sherry – it’s full of salt!)

3-4 Tablespoons sugar, optional (to cut the acidity from the tomatoes)

1 1/2 cups heavy cream

1/4 cup fresh basil leaves, chopped

 

Instructions:

  1. In a large heavy pot or Dutch oven, melt the butter over medium heat.  Cook the onion, stirring frequently, until soft and translucent, about 5 minutes.

  2. Add the diced garlic, Snake Bite Datil Pepper Hot Sauce, and the Datil Zest Seasoning.  Cook for 1-2 minutes, stirring constantly to prevent the garlic from browning.

  3. Add the 2 cans of tomatoes, the vegetable broth, the tomato juice and the sherry.  Simmer, uncovered for 15 to 20 minutes.

  4. Reduce heat to low and gently stir in the heavy cream and fresh basil leaves.

  5. Serve with Garlicky Datil Zest Croutons (recipe follows)

CONTACT US

Datil Pepper Sauces in Old St. Augustine, FL 

P.O. Box 840305
Saint Augustine, FL 32080

1-844-672-4438

ab@osagourmet.com

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