Instructions

Using your lime wedge, moisten the rim of your glass. Scatter kosher salt on a plate, and place the glass in the salt, turning gently to collect as much as possible.

Then, add remaining ingredients to glass and add ice!

Instructions

Assemble your marinade ingredients in a bowl and mix thouroughly until brown sugar dissolved.

Pour into a ziploc bag and add your chicken wings-- seal tightly and refrigerate for an hour.

Preheat your oven to 425. Line a baking sheet with aluminum foil and spritz with canola oil-- be careful to lift the edges of foil to create a "rim", otherwise, your sauce will spread and bake into the baking sheet and it'll be a whole 'nother level of mess.

Remove wings from the marinade, reserving the rest of the sauce for basting. Bake for roughly 35-40 minutes, turning twice ten minutes in and then twenty minutes in. Your wing exterior should be crisp and bubbly by this time, but if you like a bit of extra char, you can broil them for another minute (just keep an eye or they will burn!).

Finish with a sprinkling of sliced scallions and devour.

Instructions

Let's start with your Calypso sauce! Preheat your oven to 425 degrees.

Cut your bell pepper into 1-inch chunks-- you should end up with about a cup and a half of bell pepper. Then, cut your habanero pepper in half. PRO TIP: wear gloves and/or use a sharp knife to remove the white pith and seeds. Otherwise your fingers will be on fire for a number of hours and you'll go through an inordinate amount of baking soda and milk to repair the damage.

Toss your bell pepper and habanero with a bit of canola oil and salt and pepper on a foil lined tray. Roast until slightly charred and softened, about 20 minutes.

Next, assemble the remaining sauce ingredients: cumin, ginger, scallion, garlic, lime, cilantro, oil, soy sauce, and honey.

In a small immersion blender, mix all ingredients together into a rough puree-- add a splash of water to help loosen the ingredients. You should end up with a spicy (depending on your habanero selection) red pepper salsa that'll make you sing DAAAAAAAAY-O. Divide your Calypso sauce into two small-ish bowls and store, covered, at room temperature until ready to serve (but no longer than a couple of hours).

Now it's time to assemble your marinade. Mix all remaining ingredients excluding the shrimp-- set aside until 10 minutes prior to cooking shrimp.

In the meantime, pat your shrimp dry. If you are super investing in preventing shrimp curl whilst these little dudes cook, utilize this technique. Marinate for about 10 minutes, but no longer or the acids in the sauce will begin to cook the shrimp.

Heat a griddle pan to medium high. Remove shrimp from the marinade and place them immediately on the pan, cooking for about 1 minute per side.

Remove from heat, and set gently into bowls containing your Calypso sauce, tails outward. Consume rapidly before they ATTACK.

Instructions

Preheat your oven to 400, and assemble your ingredients!

In a sautee pan, lightly caramelize onions and garlic in a spritz of olive oil over medium heat for about 5 minutes. Season with salt and pepper.

In a small mixing bowl, combine onions, garlic, spinach, artichoke hearts, and dairy until fully incorporated.

Unfurl your phyllo dough and separate five sheets from the pack, keeping them together. Cut these sheet batches in half, creating roughly 6x6 inch squares. Llightly brush in between each layer to help the sheet squares stick together.

Using a spoon, dish out 1/4 cup of the spinach/artichoke mixture onto the phyllo (see below for placement).

Wrap the spinach artichoke mixture inside the phyllo like a burrito-- fold the tops and bottoms in toward the center, and then roll horizontally into a tight cigar/finger shape. Spray with additional oil to prevent each "finger" from drying out while you repeat with the remaining ingredients.

Bake on a parchment lined baking sheet for roughly 25-30 minutes until phyllo crust is golden brown. Allow to cool for five minutes before handling.

Carefully tie your scallion slivers close to the bottom of each "finger", being careful not to tie tightly or the phyllo will crumble more than the Maitlands-- the scallions aren't imperative, but they do help the fingers hold their shape and add a little "bling", so to speak.

Instructions

Preheat the oven to 350 degrees F (recognize a pattern here? You can make allll this food at the same temp YAY CONVENIENCE!). Line a cookie sheet with parchment paper or a silicone baking mat (sil pad).

Next, add peanut butter, coconut oil, egg, vanilla, and sugar to a medium mixing bowl. Using a hand beater (or a stand mixer if you're feeling ambitious), combine until smooth.

Add your flour, baking soda and salt, stirring with a fork to combine until a dough forms.

Using a spoon, drop 1 1/2 inch balls onto a cookie sheet and press into 1/2 inch thick cookie shapes (these cookies don't spread when they bake). You should end up with half a dozen cookies, about 3 inches in diameter.

Bake for 10 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for a few minutes, and then transfer the cookies to a wire rack to finish cooling.

Meanwhile, make your icing-- combine confectioners sugar, 2 tbsp milk, corn syrup, vanilla, and salt and whisk until smooth. Your icing should still be opaque, but should not be as thick as toothpaste. If need be, add or subtract powdered sugar and/or milk to get the right consistency (be aware humidity can have a big impact). Pour half of your icing into another bowl, and add your cocoa powder and another splash of milk. Stir full to create your dark chocolate icing.

Using the back of a spoon. spread half of each cookie with white icing. Place on a parchment paper line plate and refrigerate for about an hour until set.

Repeat on the other half of your cookie with dark icing, allowing for another hour to set.

Served chilled, and beware of sandworms!