Our little twist on Chicken and Waffles….. Wings and Waffle Tears!

1 dozen whole chicken wings and marinated over night with
2/3 cup orange juice
2/3 cup white wine
1/3 cup soy sauce
2tbls Gar-Mania Hot sauce

Cooked in air fryer for approx 18 minutes at 375° and then tossed in more Gar-Mania.

For the waffles, we heated in saucepan 4 tablespoons of Datil Strawberry Preserves with a cup of red wine.

Total cooking time was less than 20 minutes.

Simple, Tasty and Datilicious!😅

Who doesn't love creamy crunchy crab ragoons but bonus these are made with our signature Zinger Hot Sauce!

*If you’ve never worked with wontons before, resist the urge to over fill them and make sure to not tear them. Makes 14. Enjoy!!!😅

Zinger Crab Ragoons

8oz cream cheese softened
6oz crab can
1/4 cup green onions finely chopped
1 tsp soy sauce
1 tsp Asian chili sauce
1/2 tsp lemon juice
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp dried mustard
2 tablespoons Zinger Hot Sauce

Mix ingredients.
Dampen two sides of wonton
2 tsp of mixture then seal edges of wonton in a triangle. Make sure to seal well and get all air out.
Deep fry at 350 degrees for 3-4 minutes. Allow to cool on napkin for few mins before serving.
Dipping sauce: 2 parts Asian chili sauce to 1 part Zinger!!

Good for any fried seafood, boiled shrimp, oysters steamed.

 3/4 cup mayo
 1 1/4 cup Indian SummerorTears 1/4 cup Autumn Gold 1 tsp worcestershire sauce
 1/2 tsp Lemon juice
 Serves 8

2 Doz fresh Datil Peppers (in season)
Slice peppers (slit) From stem to small tip, so to remove the seeds.
  *If you are looking "For a Fire" do not remove the seeds.
 Prepare a batter using Eggs ad crushed saltines or cracker meal.
 Dip once.
 Let them set until all are dipped.
 Repeat the process.
 Drop into a deep fry, boiling oil.
 Cook until golden brown (light).
 Remove. Let cool on paper towels.
 Have a refreshment near by to 'Quench the Fire!!!'

6 Large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tbsp sweet pickle relish
1 tsp prepared mustard
salt and pepper, to taste
3 tsp Tears hot sauce!
pimentos and paprika for garnishing

Half eggs lengthwise and remove yolks. Place yolks in a small bowl and mash with fork. Stir in mayo, pickle relish and mustard. Add salt and pepper (to taste) along with 3 tsp Tears hot sauce. Fill egg whites with yolk mixture. Garnish with pimentos and paprika. Cover and refrigerate.

100 year old recipe
It takes a lot of time to prepare, "But you'll taste the reason!"
Sauté 1 cup sweet onions in olive oil.
Add 4 can tomato purée.
Pinch of oregano, salt and pepper to taste.
Add two whole datil peppers with stems removed.
Simmer 6 hours.
Next day add cleaned crabs. Crack claws (pinchers) and break bodies in half for flavor.
Cook all together 1 hour on simmers.
Serve over spaghetti noodles, cuban bread to accent the meal.

Using two 16oz jars of Datilicious Salsa (Mild or Hot) Empty into a saucepan.
Add 6oz of tomato paste to add thickness.
Bring contents to a light boil, stirring so not to burn.
Add 1.5lbs of raw peeled shrimp. Cook to your liking.
Stir, so not to burn.
Let simmer on low for one-half hour.
Serve as is, or on white rice.
You now have "Datilicious Shrimp Creole"
Also try it with chicken or smoked sausage.
Feeds four hearty appetites!

'Heritage Recipe'

2 fryers
4 stalks celery
1 onion whole
2 chopped onions
3 cups rice
2 cans tomatoes
1 tsp dried thyme
1 tblp sugar
salt & pepper to taste
2 datil peppers
6 cups chicken broth
Datil pepper vinegar

~ Stew chicken with cut up celery and 1 onion, salt and pepper. Simmer until tender. Strip chicken from bones.
~ In a heavy cast iron Dutch oven, add about 2 tbsps of oil, brown the chopped onions, when light brown add tomatoes, sugar, salt, and thyme. Mash tomatoes with spoon, cook until bubbly, then reduce heat, cook until liquid is reduced, and mixture looks brown and thick like paste (be patient).
~ Then add 2 tbsps of water and cook until liquid is reduced again.
~ Go ahead and turn on your oven, preheat to 500 F.
~ Add rice to tomato paste mixture, add chicken, datil peppers, and chicken broth.
~ Cover the Dutch oven and place in oven for 5 minutes at 500 degrees. After 5 minutes turn off the oven and let it sit for 1.5 hours.
~ When you eat pilau, it's traditional, but not required, to sprinkle datil pepper vinegar over it on your plate.

1/2 pound bacon
3 large onions, diced
3 large green bell peppers, diced
4 stalks celery, diced
1 quart chopped clams with juice
1 to 2 bottles clam juice (optional - may not need)
2 large (16-ounce) cans crushed tomatoes
Salt and pepper to taste
1/2 teaspoon thyme or to taste
2 bay leaves
2 to 3 datil peppers or to taste, diced*
5 large potatoes, peeled and cut into 1/2-inch cubes* Habanero or jalapeno Chile peppers may be substituted, but your chowder will not be considered authentic. If you don't live in the St. Augustine, Florida area, it is pretty much impossible to find these Chile peppers.

Preparation: In a frying pan, fry bacon, stirring occasionally to prevent sticking, until crispy; drain off the fat and reserve. Remove bacon from the pan with a slotted spoon onto paper towels to drain. Break or cut fried bacon into pieces: set aside for garnish.
~ In large soup pot or cast-iron Dutch Oven, add 2 to 3 tablespoons of the bacon fat. In the bacon fat, add onions, green peppers and celery and sauté till soft.
~ Add clams and clam juice, tomatoes, salt, pepper, thyme, bay leaves, and datil peppers. Bring just to a boil. Reduce heat and simmer 1 hour.

~ Add potatoes and cook 30 to 45 minutes more.
NOTE: Add additional stock, or clam juice if broth is too thick. You may have to add a little water (or more tomatoes) to adjust consistency. You can also adjust the amounts of vegetables to suit your taste as this chowder is thick and chunky.
Some people prefer to refrigerate the prepared soup over night before serving. If you decide to refrigerate, reheat soup before serving. Per serving, stir in Tears or Scorch hot sauce to liking. The adventurous folks may want to try adding the Viper sauce!