Continuing to be inspired be inspired by the pan-Caribbean cuisine here in Barbados — enough to create our newest Sands seasoning Island Sand™ — I used some of the tropically flavored spice blend as a dry rub and in the barbecue sauce for some marlin steaks I cooked quickly underneath a broiler to get great sweet caramelization of the fish while keeping the just cooked through flakes nice and juicy
Read MoreMy tongue is still slightly numb from the Sichuan pepper in the 6-Spice, but not so much as to not taste the lovely, deep flavors of the full dish.
Read MorePULLED PORK POT PIE | Pig Sand™ Dry-Rubbed Pulled Pork Pot Pie with Blackeyed Peas, Sweet Potato, Scallion, Puff Pastry
Read MorePIG SAND™ DRY-RUBBED PORK CHOP | Scrambled Eggs, Smashed Roasted Crispy-Skinned Fingerling Potatoes
Read MoreLAYERED POTATO CAKE WITH FRESH SAGE | Soft-Fried Egg, Scallions
Read More"Carolina Calamari" | Calamari-Style Cornmeal-Fried "Chitlins'"
Read MoreSage-Citrus Baked Chicken | Fresh Sage-Stuffed Citrus Crispy Skin Baked Chicken Legs, served with Asparagus Risotto with Fresh Thyme, Carrot Chip
Read MoreCity Spring Rolls | Bosc Pear, Enoki Mushroom, Red Pepper, Carrot, Chives
Read MoreKAC NAKED FRIED CHICKEN | Grilled Corn, Jalapeño, Watermelon Salad
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