Roasted chicken is a staple weekday meal in my family and super easy to prepare. Marinating in Chilau for 24 hours gives it an unbelievable depth of flavor. Great recipe to served pulled on tacos, over rice or an amazing salad. You have to try it!

My take on a classic conch fritter recipe from the Bahamas with a new twist using the batter to fry up some delicious shrimp! Feel free to use the same batter recipe to make traditional fritters with conch, crab meat, lobster, shrimp or whatever deliciousness you want to throw in there! 

Crab cakes, crab cakes, crack cakes! Lets talk about crab cakes! When I decided do a traditional Maryland style crab cake using Chilau my first focus is always to simplify the recipe and let Chilau do all the heavy lifting flavor-wise. They turned out excellent and this recipe will make 8 to 9 nice sized cakes with a wonderful crust. Make sure you try the Remoulade topping, its a game changer! 

 

This is nothing like a loaded baked potato with the works! For this version I decided to go with a familiar Chilau base of heavy cream and our original sauce. While many proteins would shine in this recipe, scallops and crawfish tails was were the perfect complement to the bell pepper and onion in the base. The juice soaks in nicely for bold flavor in every bite! This recipe is meant for inspiration. Use your creativity to make it your own. Beef, Lamb, Chicken, Pork or all veggies are all options.

Cast iron seared and smothered salmon steaks will make you question if you need any other source of protein. The flavor is simply incredible with onion, peppers and sauce over rice. It's super quick to prepare and only takes a couple ingredients. The perfect week night meal or even for special occasions. 

Shrimp Scampi is a favorite for most seafood lovers. This dish on next level consists of plenty garlic, butter and our Chilau Garlic Pepper Seasoning. If that wasn't enough the subtle touch of smoke from the cast pot pan in a weber kettle took these shrimp over the top! You have to try it!