in our Lab

Pandemonium

Smoked Mozzarella, Heirloom Tomato, Basil panini

Ingredients

  • Smoked mozzarella – 5 slices
  • Heirloom Tomatoes – 5 slices
  • Fresh Basil Leaves – 5 big leaves
  • MSL Pandemonium – 2 tsp As much as you desire
  • Mayonnaise – 1 Tbs
  • Multi grain bread – 2 slices

Steps

  1. Spread mayonnaise on the slices of bread, evenly layer the cheese and tomatoes and drizzle the pandemonium sauce over the tomatoes. Place the fresh basil and close the sandwich.
  2. Apply butter and using a panini press grill the sandwich till golden brown and delicious.
  3. Dunk the sandwich in more MSL Pandemonium and Enjoy!

El Fuego

Shrimp Tacos with Pickled Apples

Ingredients

  • Jumbo shrimp 6 pcs
  • MSL El Fuego 1 TBS as much as you desire
  • Granny Smith apples, thinly sliced ½ apple
  • Napa Cabbage, Sliced 2 cups
  • Habanero pepper, minced ½ tsp
  • Lime juice ½ cup
  • White vinegar ½ cup
  • Sugar 2 tbs
  • Salt 1 tsp
  • Corn tortillas 2 ea

Steps

  1. Marinade the shrimp in El Fuego sauce
  2. Heat the vinegar and lime juice with salt and sugar. Pour over the sliced apples, cabbage and habanero and pickle for half hour.
  3. Sauté the marinated shrimp. Make tacos with shrimp and the pickled apples. Enjoy!

Schezwan

Egg Fried Rice

Ingredients

  • Cooked rice (leftover) 2 cups
  • Large egg. beaten 1 ea
  • Ginger, Garlic, Scallions (minced) 1 TBS each 
  • Mix Veggies (Small Dice) 1 cup
  • MSL Schezwan 2 Tbs as much as you desire

Steps

  1. In a wok heat oil and scramble the egg. Remove and reserve
  2. Heat oil and saute the ginger, garlic and scallions. Add the mix veggies and saute till the veggies are cooked.
  3. Add the MSL schezwan chutney, cooked rice and the scrambled egg. Stir fry till all the ingredients till hot. Enjoy!

Imlee

Tamarind Beef

Ingredients

  • 3 Lb – Trimmed Beef tenderloin, cut 1-inch cubes
  • ½ cup – water
  • 2/3 cup – My sauce Lab Imlee 
  • 3 tbs – Vegetable oil
  • 3 – cloves Garlic minced
  • 3 – Large shallots thinly sliced
  • 1 tbsp – sesame oil 
  • Kosher salt to taste

Directions

In a large skillet, heat the vegetable oil, add shallots and garlic simmered till browned.

Add beef, salt and water until meat is soft, add my sauce lab Imlee and sesame oil.

Green Goodness

Cilantro Lime Shrimp

Ingredients

  • 1 Lb – Shrimps peeled and devined
  • 2 Tbsp – Canola oil 
  • 2 cloves – Garlic sliced
  • 4 tbsp – My sauce lab Green Goodness
  • Kosher salt 
  • 1 tbsp – Lime juice

Steps

Heat oil in saute pan, add sliced garlic let light brown,

Add shrimps sear it for 2 minutes, add my sauce lab Green goodness,

Kosher salt, lime juice and cook it for 2 minutes.

Lucifer

Mango Chicken salad

Ingredients

  • 1 Lb – Cooked chicken breasts chopped
  • 2 cup – Baby spinach
  • 4 cup – chopped Romaine
  • 1 cup – Cherry tomatoes
  • ½ – Cucumber
  • 1 cup – Diced mango
  • ½ cup – Red onions
  • 1 cup – My sauce lab Lucifer
  • Kosher salt to sate
  • ½ cup – Cilantro chopped

Directions

Add Romaine and baby spinach in a bowl. Top your lettuce mixture with slices of chicken, diced mango,

Cherry tomato, cucumber red onions, kosher salt

Drizzle My sauce lab Lucifer over the salad and chopped cilantro.

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