5 ears fresh corn, husked
Extra-virgin olive oil, for brushing
1½ tablespoons mayo
1 garlic clove, minced
Zest and juice of 1 lime
¼ cup crumbled feta cheese
¼ cup finely chopped cilantro
1 jalapeño, diced (optional to add some heat)
¼ teaspoon sea salt
2 tablespoons Latitude 24 Coffee Spice Mix
Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2-4 minutes per side, or until char marks form. Remove from grill and let cool
Slice the kernels off the corn and add to a large bowl along with the mayo, garlic, and lime zest, lime juice, salt and latitude 24 spice mix. Stir to coat, then add the cheese, and cilantro. Chill until ready to serve.
1 pound Peeled and deveined.
1 Tablespoon light olive oil
1/2 Tablespoon fresh lemon juice and lemon wedges for serving.
1-2 Tablespoons Capt Greg’s Coffee Spice Mix
Place shrimp in medium mixing bowl, toss with olive oil, lemon juice and Capt. Greg’s Coffee Spice Mix to coat evenly. Cover and refrigerate for 30 minutes. Run skewers through 6-8 shrimp at a time. Pro tip: use one skewer for tail end and one for head end of shrimp will prevent the shrimp from curling up.
On a lightly oiled grill grate over medium heat, cook shrimp about 2-3 minutes on each side. You’ll know the shrimp is done when it’s opaque.
Serve with lemon wedges. We offer a range of coffee and tea brewing equipment to help you make the perfect cup at home. From French presses to tea kettles, we have you covered.
1/2 cup cider vinegar or beer
1/2 cup water
2 tablespoons Capt. Greg’s Coffee Spice Mix
1 pound large shrimp peeled and deveined leaving tails on
1/2 cup Cocktail Sauce
In a medium saucepan mix vinegar water and Capt. Greg’s Spice Mix. Bring to boil on medium heat.
Gently stir in shrimp then cover.
Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
Serve immediately or refrigerate until ready to serve. Serve with your favorite cocktail sauce
4 4-ounce Filets of your favorite fish
1 tablespoon olive oil
2 tablespoons Capt Greg’s Coffee Spice Mix
Preheat a grill to medium-high heat (375 to 450 degrees).
Pat the fish dry with a paper towel. Rub it generously with oil and sprinkle it with Capt. Greg’s Spice Mix
Grill the fish for 3 to 5 minutes. Flip and cook another 2 to 5 minutes, depending on the thickness of the fish until flaky
*This recipe works great with just about all fish, we love Yellowtail Snapper and Grouper.
4 - 6 Skin on Chicken Thighs
1 - 2 Tablespoons of Capt. Greg's Coffee Spice Mix
Pat dry chicken thighs with paper towel to remove excess moisture, season liberally on all sides with Capt. Greg's Coffee Spice Mix. Place in air fryer skin side up for 15-18 min at 400 degrees or until chicken reaches 165 degrees and skin is crispy. Serve with mash potatoes, French fries, tater tots, or your favorite vegetable.
* you can also grill the thighs instead of using an air fryer.
4 Tablespoons Mayonnaise
1 Teaspoon Capt. Greg's Coffee Spice Mix
Blend spice mix into mayonnaise and use as a spread for sandwiches and hamburgers.We offer special pricing and discounts for corporate and bulk orders.
4 Cups of popped Popcorn
2 tablespoons melted butter
1 - 2 Tablespoons of Capt. Greg's Coffee Spice Mix
Place 4 cups of popped popcorn in large mixing bowl. Melt butter and mix in 1 Tablespoon of Capt. Greg’s Coffee Spice Mix. Pour over popcorn, toss to coat well. Pour seasoned popcorn on a large parchment lined cookie sheet and spread evenly, sprinkle the remaining Capt. Greg’s Coffee spice mix on popcorn. Place in a 200 degree preheated oven for 15-20 minutes stirring once or twice. Serve warm or seal in container for up to 2 days.
1 Cup of Sour Cream
1 Tablespoon Capt. Greg Coffee Spice Mix
Blend spice mix into sour cream and let sit for 1 hour or preferably overnight. Serve as chip or vegetable dip.
1 Slab of pork ribs
2-4 Tablespoons Capt Greg’s Spice Mix
Pat dry ribs with paper towel and spread spice mix over slab rubbing mix into meat. Let sit for 10 minutes and re-apply more spice mix. Place in smoker, on grill or in oven at 225 degrees for 4-5 hours. We offer special pricing and discounts for corporate and bulk orders.
1/4 cup kosher salt
1/8 cup Cudjoe Bee Honey *
4 cups water
2 cups ice water
4 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons light olive oil
3-4 Tablespoons Capt. Greg’s Coffee Spice mix
Dissolve 1/4 cup kosher salt and 1/8 cup sugar in 4 cups of cool water. Place pork chops in a large resealable plastic bag; add brine mixture. Seal bag, pressing out as much air as possible; turn to coat chops. Refrigerate 8-12 hours
Remove chops from brine; rinse and pat dry. Discard brine. Pat dry. Brush both sides of chops with oil. Rub Capt Greg’s Coffee Spice Mix over pork chops. Let stand at room temperature 30 minutes.
Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
*if you do not have Cudjoe Bee Honey you can substitute 1/4 cup white sugarWe offer special pricing and discounts for corporate and bulk orders. Contact us to learn more about our options and to place an order.