4th of July Recipes

Recipe by LifeSpice Chefs

Mix salt, seasoning and ground beef until fully and evenly combined. Divide meat mixture into 8 portions of 3 oz each, and form each into a ball.
Press each ball into a 1/4 inch thick and 5 inch wide patty.
Top 1 patty with 1 slice of cheese and place a second patty over it.
Pinch the edges to form a tight seal. Cup the stuffed patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
In a pan on medium heat, add 1 tb of oil and cook each side of the burger for about 3-4 minute undisturbed until brown. DO NOT PRESS the burger to avoid squeezing the cheese out.
Toast the burger buns and build your burgers with your favorite toppings. Enjoy!

Heat up the chicken to 165°F and season in a large bowl with Fiery Hot Seasoning.
Slice the Kings Hawaiian Roll. Top with the chicken, mayo, kimchi, and cheese
Bake in the oven at 400°F until the cheese is melted.
To make the Spicy Ranch, add 1-2 Tbs. of Fiery Hot seasoning to the ranch dressing in a small bowl. Whisk to combine.
Once the cheese is melted, remove the sliders from the oven. Remove the top and add the Spicy Ranch, Scallions, and a sprinkling of both the Fiery Hot seasoning and Togarashi.
Add the top layer of rolls back on and serve!

Place all ingredients besides pickle and lime juice in a saucepan and bring to a gentle simmer.
Simmer for 20 minutes, ensuring the sugar is dissolved and the apricots are soft.
Allow the mixture to cool slightly, about 5 minutes.
Place mixture in blender, add lime juice and pickle juice and blend until smooth.
Check for seasoning, add additional lime juice, if necessary, then strain through a fine mesh sieve.

Using a butter knife, remove the membrane from the back of the rack of ribs.
Season ribs with salt and LifeSpice Chamoy Pickle Seasoning, place on a wire rack over a sheet tray and allow it to sit uncovered in the fridge for 1 hour.
Preheat the oven or smoker to 250F and cook the ribs for 2 hours.
Remove the ribs and wrap them in tin foil and place them back in the oven or smoker for about 1 hour.
Once the ribs register 195F, turn off oven and allow the ribs to sit in the oven for an additional hour. If smoking, place them in an insulated container like a cooler.
Remove ribs, and turn the oven or grill to 350F.
Unwrap the ribs and place back on the wire rack or directly on grill grate, then brush with a layer of Chamoy Pickle BBQ Sauce, and place back in the oven or grill.
Continue brushing the ribs with the sauce every 5 minutes for 20 minutes.
Remove and serve immediately with additional sauce.

Add all ingedients to a large mixing bowl. Combine with an electric mixer, or by hand with a spatula.
Once combined, add dip to a serving dish and top with cilantro for garnish. Serve cold with chips!