Receitas de Flavor God e Lexi's Clean Kitchen

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Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
ASIAN PEAR
CRANBERRY SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Asian Pear
CRANBERRY SAUCE
YIELD: 8 SERVINGS
PREP: 10 MINUTES
COOK TIME: 20 MINUTES
This lovely Thanksgiving left over turkey sandwich wouldn’t be complete without my famous cranberry sauce. Who says you have to 
eat cranberry sauce only once a year! This is delicious year round. Refreshing and not to sweet my cranberry sauce is much lighter in 
sugar than most recipes as the sweetness comes from the Asian Pear. 
My left over turkey sandwich, if your wondering, consist of: leftover turkey, shoe string potatoes, arugula , maple sweet potato puree , 
Asian pear cranberry sauce on a brioche bun.
1. Wash cranberries and discard any wrinkled ones.
2. In a food processor, blend one Asian pear into a puree. Combine the orange juice, cranberry juice, pear puree and honey in a 
 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add 
 the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries pop and the mixture thickens. Do not cook for 
 more than 15 minutes as the pectin will break down and the sauce will not thicken. 
3. Remove sauce from the heat and allow to cool to room temperature. Place in the refrigerator to chill for at least 6 hours before 
 serving to allow flavors to meld. 
- 1/4 CUP FRESHLY SQUEEZED ORANGE JUICE
- 1/4 CRANBERRY JUICE
- 1/4 CUP HONEY
- 1 ASIAN PEAR, PUREED
- 1 LB FRESH CRANBERRIES
RECIPE FOR ASIAN PEAR CRANBERRY SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
BLOODY MARYLicensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Bloody Mary
SERVES: 2
PREP: 5 MINUTES
1. Divide the ingredients between two glasses. Wet the rims of both glasses with 1 lemon wedge and press the mouth of 
 the glasses into a dish with the Flavor God seasoning. Divide remaining seasoning between both glasses. Add the rest of the 
 ingredients into the glasses and stir with a straw. Garnish rims with lemon wedges and add ice cubes as needed. Serve 
 immediately. *You may add 3 ounces of alcohol to each Bloody Mary if you wish.
 Optional shrimp garnish
1. Heating a pan with 2 tablespoons of olive oil on medium high heat.
2. I tossed the shrimp for 3-5 minutes and then turned off the heat. 
3. Add 1 teaspoon of fresh, chopped parsley and 1 teaspoon of Everything Spicy seasoning. 
4. Continue to toss the shrimp for only 30 seconds more and then run skewers through them prior to assembling the Bloody Mary 
 drinks.
Flavor God Notes: The list is endless when it comes to garnishments for a Bloody Mary. I’ve even used pan-fried bacon sprinkled 
with my Everything Spicy seasoning!
- 16 OUNCES TOMATO JUICE
- 2 TABLESPOONS FLAVOR GOD EVERYTHING SPICY SEASONING
- 2 TABLESPOONS WORCESTERSHIRE SAUCE
- 1 TEASPOON BLACK PEPPER
- 1 TEASPOON FRESH LEMON JUICE
- 3 LEMON WEDGES
- ICE CUBES, AS NEEDED
***OPTIONAL
- 6 OUNCES OF YOUR ALCOHOL CHOICE
- 4 SHRIMP
- 2 TABLESPOONS OF OLIVE OIL
- 1 TEASPOON OF CHOPPED PARSLEY
- 1 TEASPOON OF FLAVOR GOD EVERYTHING SEASONING
RECIPE FOR BLOODY MARY
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
BLUEBERRY BACON
PANCAKES
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Blueberry Bacon
PANCAKES
SERVES: 2
PREP: 20 MINUTES
COOK TIME: 20 MINUTES
DIRECTIONS FOR THE BACON
1. Preheat the oven to 350 degrees. Season each side of bacon with ½ teaspoon of Everything Spicy seasoning. Place parchment 
 paper on baking sheet and seasoned bacon on top of paper.
2. Bake the bacon in the oven for 8-10 minutes while turning them only once, or until the bacon is brown and crispy.
3. Remove bacon from baking sheet and allow cooling on paper towels.
DIRECTIONS FOR THE PANCAKES
1. Add and mix dry ingredients in mixing bowl. Then add wet ingredients in same bowl with dry ingredients and mix by hand until 
 evenly incorporated. By hand, remove a desired portion of dough from the mixing bowl and shape a pancake. Repeat previous step 
 until dough is finished.
2. Add 1 tablespoon of vegetable oil to pan on medium heat. Place pancake in pan and cook until outside is golden brown. Only flip 
 pancake once. Repeat until all pancakes are cooked.
3. Stack pancakes on a serving plate with bacon in between them and bacon on top of the stack as well. Top the pancakes with more 
 blueberries, butter and a drizzle of honey.
INGREDIENTS FOR THE PANCAKES
- 1 CUP BLUEBERRIES
- 1 CUP GLUTEN FREE FLOUR ( I USED A GLUTEN 
FREE MIX THAT I MADE FROM RICE FLOUR, 
SORGHUM FLOUR, TAPIOCA FLOUR)
- 4 TABLESPOONS ROLLED OATS
- 1 TEASPOON BAKING POWDER
- 1 TABLESPOON GHEE BUTER, MELTED
- 1 TEASPOON VANILLA EXTRACT
- 1 EGG
- 2 TABLESPOONS HONEY
- 1/2 CUP MILK OF YOUR CHOICE (ALMOND MILK, 
COCONUT MILK, COW MILK)
- VEGETABLE OIL, AS NEEDED
- PINCH OF SALT
INGREDIENTS FOR THE BACON
- 1 CUP BLUEBERRIES
- 1 CUP GLUTEN FREE FLOUR ( I USED A GLUTEN 
FREE MIX THAT I MADE FROM RICE FLOUR, 
SORGHUM FLOUR, TAPIOCA FLOUR)
- 4 TABLESPOONS ROLLED OATS
- 1 TEASPOON BAKING POWDER
- 1 TABLESPOON GHEE BUTER, MELTED
- 1 TEASPOON VANILLA EXTRACT
- 1 EGG
- 2 TABLESPOONS HONEY
- 1/2 CUP MILK OF YOUR CHOICE (ALMOND MILK, 
COCONUT MILK, COW MILK)
- VEGETABLE OIL, AS NEEDED
- PINCH OF SALT
RECIPE FOR BLUEBERRY BACON PANCAKES
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
BLUEBERRY PANCAKESLicensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Blueberry 
PANCAKES
SERVES: 2
PREP: 15 MINUTES
COOK TIME: 15 MINUTES
1. Combine dry ingredients in a mixing bowl. Then mix wet ingredients in same bowl with dry ingredients by hand. Shape pancakes as 
 desired by hand.
2. In a non-stick pan, add 1 tablespoon of oil on medium heat. Cook pancakes until golden brown on each side while flipping only 
 once. Repeat previous step until pancakes are done. 
3. Stack pancakes on a serving plate and drizzle with honey.
Flavor God Notes: If local, 100% organic honey is not available then substitute regular honey for pureed mixed berries. Take 1 cup 
of blueberries, ½ cup of raspberries, and ½ cup of blackberries and blend them in a food processor until pureed. Use the back of a 
tablespoon and push the pureed berries through a strainer. The resulting sauce is now your pancake syrup.
- 1 CUP BLUEBERRIES
- 1 CUP COCONUT
- 4 TABLESPOONS ROLLED OATS
- 1 TEASPOON BAKING POWDER
- 1 TABLESPOON GHEE BUTTER (MELTED)
- 1 TEASPOON VANILLA EXTRACT
- 1 EGG
- 1/2 CUP COCONUT MILK
- 2 TABLESPOONS HONEY (PREFERABLE SOURCED 
LOCALLY)
- PINCH OF SALT
- VEGETABLE OIL AS NEEDED
RECIPE FOR Blueberry pancakes
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial MarcusVinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
BROILED SALMON
W/ CAESAR SALAD DRESSING
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Broiled Salmon
WITH CAESAR SALAD DRESSING
SERVES: 2
PREP: 20 MINUTES PLUS REFRIGERATION FOR THE DRESSING
COOK TIME: 20 MINUTES
INGREDIENTS FOR THE DRESSING
- 2 TABLESPOONS LEMON JUICE (FRESH)
- 2 TABLESPOONS PALEO MAYO (OR REGULAR MAYONNAISE)
- 1 TABLESPOON DIJON MUSTARD
- 1 TABLESPOON FLAVOR GOD GARLIC LOVER’S
- 6 GARGLIC CLOVERS (MINCED)
- 1/2 CUP EXTRA VIRGIN OLIVE OIL
- 1/2 ANCHOVY FILET (CANNED)
- SEA SALT TO TASTE
***OPTIONAL- 3 TABLESPOONS PARMESAN CHEESE
INGREDIENTS FOR THE SALAD
- 2 CUPS, MIXED GREENS
- 2 RADISHES SLICED INTO 1/8 INCH ROUNDS
- 1/2 RIPE AVOCADO SLICED INTO 1/4 INCH SLICES LENGTHWISE
- 1 HARDBOILED EGG SLICED IN HALF
- 1 LEMON WEDGE FOR GARNISH OR TO SQUEEZE ONTO SALAD IF DESIRED
INGREDIENTS FOR THE SALMON
- 2 8-OUNCE FILETS WILD SALMON
- 2 TEASPOONS FLAVOR GOD EVERYTHING SPICY SEASONING
- OLIVE OIL, AS NEEDED
RECIPE FOR BROILED SALMON W/ CAESAR SALAD DRESSING
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Broiled Salmon
WITH CAESAR SALAD DRESSING
SERVES: 2
PREP: 20 MINUTES PLUS REFRIGERATION FOR THE DRESSING
COOK TIME: 20 MINUTES
RECIPE FOR BROILED SALMON W/ CAESAR SALAD DRESSING
1. For the dressing add all ingredients in a blender, except olive oil. Start to blend and slowly pour in olive oil. After you achieve a 
 smooth consistency, refrigerate dressing and serve cold.
2. Preheat the broiler in your oven to 525 degrees. Place parchment paper onto baking sheet. Rub 1 teaspoon of olive oil over 
 both sides of salmon filets. Sprinkle ½ teaspoon of salt and pepper over both sides of salmon. Sprinkle ½ teaspoon of Flavor God 
 Everything Spicy seasoning over both sides. Place salmon filets on baking sheet covered with parchment paper and broil in the 
 oven on 525 degrees for 8-10 minutes.
3. Add salad ingredients to bowl and toss with desired amount of Caesar dressing. On a serving plate, arrange a bed of salad and 
 place the salmon filet on top. Garnish the salmon with pumpkin seeds and serve. 
Flavor God Notes: If fresh salmon is unavailable, simply pan-fry a chicken breast in olive oil and Flavor God Lemon and Garlic 
seasoning on medium heat until cooked through. Plate the chicken breast sliced over the Caesar salad for a simple and flavorful 
alternative while using the same recipe.
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
LEMON, GARLIC & THYME
BUTTERFLY CHICKEN
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Lemon, Garlic & Thyme
BUTTERFLY CHICKEN
SERVES: 4
PREP: 20 MINUTES
MARINADE TIME: 1-6 HOURS
COOK TIME: 35 MINUTES
1. Whisk together oil, garlic, thyme, lemon juice, onion, and Flavor God seasoning in a bowl. Split the marinade evenly in two bowls: 
 one to season chicken before cooking and one as a finishing sauce after cooking. 2. Add the chicken and half the marinade into a 
 large pan and turn chicken to completely coat in the mixture. Cover and let marinate in the refrigerator for at least 1 hour and up to 
 6 hours.
3. Preheat the grill to medium heat. Remove the chicken from the marinade and lightly sprinkle both sides with sea salt. Discard the 
 marinade used on chicken. Place the chicken on the grill, skin side down, for about 15 minutes, or until skin becomes golden brown 
 and crisp. Turn the chicken over, close the cover and continue grilling for another 20 minutes, or until cooked through. An instant 
 read thermometer should indicate that the internal temperature in the thickest part of the chicken is 165 degrees Fahrenheit prior to 
 serving.
4. Remove from the grill, loosely cover with foil and let rest 10 minutes on a plate before cutting. Using a basting brush, add the other 
 half of marinade as chicken is resting or use as a dipping sauce.
Flavor God Notes: If you feel like enjoying a little fresh game to switch things up on the grill, feel free to substitute the chicken for 
lamb chops. Increase the heat on the grill to medium high. Get the perfect sear marks by grilling for just a few minutes on each side or 
until 130 degrees of internal temperature is achieved with an instant read thermometer since it is common to serve lamb medium rare. 
The freshly chopped garlic, thyme, and the herbs found in my Flavor God seasonings compliment the distinguishable flavor of grilled 
lamb.
FOR THE MARINADE:
- 4 TABLESPOONS OLIVE OIL
- 3 TABLESPOONS FINELY CHOPPED FRESH GARLIC
- 2 TABLESPOONS FINELY CHOPPED FRESH THYME 
LEAVES
- 4 TABLESPOONS LEMON JUICE
- 3 TABLESPOONS FINELY CHOPPED ONLION
- 11/2 TABLESPOONS FLAVOR GOD SEASONINGS 
(YOUR FAVORITE FLAVOR)
- 1 2LB OR 3LB WHOLE CHICKEN, BUTTERFLIED
- SEA SALT TO TASTE
RECIPE FOR FLAVOR GOD LEMON, GARLIC & THYME BUTTERFLY CHICKEN
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
ROOT BEER
BRAISED PORK
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Root Beer
BRAISED PORK
SERVES: 4
PREP: 15 MINUTES
COOK TIME: 21/2 HOURS
1. Preheat oven to 300 degrees. Season roast with a light sprinkle of sea salt and black pepper. In a shallow roasting pot, sear roast on 
 all sides until golden brown in olive oil on high heat. Remove seared roast and reserve in a plate. 
2. Saute vegetables and garlic for 3-5 minutes on medium high heat. Remove from heat and hold in a bowl. Pour entire bottle of 
 root beer in same pot and scrape the bottom of the pot of all of the browned pork bits for 3 minutes. This is called deglazing. Add 
 vegetables and garlic to pot. Place roast on top of vegetables. Add Flavor God Everything seasoning, coconut aminos, chicken 
 stock, bay leaves, and mustard powder.
3. Place pot in oven and cover with lid or aluminum foil. Braise for 2 1/2 hours. Remove from heat and serve as desired with 
 vegetables. You may also skim the excess fat off the top of the braising liquid if needed, simmer the liquid on low heat until it 
 reduces into a sauce-like consistency and serve the sauce with the braised pork if desired. 
Flavor God Notes: Substitute the root beer for an actual 12 ounce bottle of beer and the flavor profile will become sweet with Earth 
tones in contrast to the “ candy-like “ finish from using root beer.
- 1 2LB PORK SHOULDER ROAST
- 1 12 OUNCE BOTTLE OF ROOT BEER
- 4 TABLESPOONS COCONUT AMINOS
- 20 OUNCES CHICKEN STOCK
- 3 BAY LEAVES
- 3 TABLESPOONS MUSTARD POWDER
- 12 GARLIC CLOVES, SMASHED
- 1 CUP YELLOW ONION, CHOPPED LARGE
- 1/2 CUP CARROTS, CHOPPED LARGE
- 1/2 CUP CELERY, CHOPPED LARGE
- SEA SALT AND BLACK PEPPER, AS NEEDED
- 3 TABLESPOONS OLIVE OIL
RECIPE FOR ROOT BEER BRAISED PORK
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
NEW YORK STEAK
& SPICY AIOLI
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-ciusFeliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
New York Steak
& SPICY AIOLI
YIELD: 1 CUP
PREP: 10 MINUTES
COOK TIME: 5 MINUTES
1. Season minced garlic with a ½ teaspoon of sea salt.
2. Whisk together yolk, lemon juice, parsley, and mustard in a bowl. With olive oil in another bowl and using a whisk, add yolk mixture, 
 a few drops at a time, until both main elements form a mayonnaise consistency.
3. Whisk in the garlic and season with Flavor God Spicy seasoning and sriracha. Adjust seasoning with sea salt and black pepper. 
 Chill aioli in a refrigerator for 1 hour.
- 5 GARLIC CLOVES, FINELY MINCED
- 1 LARGE EGG YOLK
- 2 TEASPOONS FRESH LEMON JUICE
- 1/2 TEASPOON DIJON MUSTARD
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1/2 TEASPOON SEA SALT
- 2 TABLESPOON SIRACHA
- 1 TEASPOON FRESH FLAT LEAF PARSLEY (FINELY CHOPPED)
- 1 TABLESPOON FLAVOR GOD SPICY SEASONING
- SEA SALT AND BLACK PEPPER TO TASTE
RECIPE FOR NEW YORK STEAK & SPICY AIOLI
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
5 MINUTE FLASH SEAR
NEW YORK STEAK CUBES
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
5 Minute Flash
SEAR NEW YORK STEAK CUBES
SERVES: 2
PREP: 10 MINUTES
COOK TIME: 5 MINUTES
1. Heat sauté pan on high heat for 1 minute. Add enough oil to cover bottom of pan (about 2 tablespoons) and allow it to become 
 very hot. Add steak cubes and season with sea salt and black pepper. Sauté for 1-2 minutes to achieve sear on all sides of meat. 
2. Turn off heat. Add freshly minced garlic, sprinkle Flavor God seasonings on steak, flat leaf parsley and toss ingredients for 1 more 
 minute. Serve immediately.
**When cooking chicken or pork, if you are uncertain of proper doneness, insert digital thermometer and ensure internal temperature is 
165 degrees prior to serving.
Flavor God Notes: If you’d really like to impress your guest, visit your butcher and order a Prime Cut New York boneless filet. A prime 
cut of beef is more evenly marbled. This means that the steak has a higher ratio of fat to lean meat than a standard Select or Choice 
cut of meat. The extra fat caramelizes in the presence of direct heat and yields an amazingly sweet, tender, and flavorful steak.
*WHEN SEARING ON HIGH HEAT, NEVER OVER CROWD THE PAN WITH THE PROTEIN. STEAMING 
OCCURS INSTEAD OF A PROPER SEAR. COOK PROTEIN IN BATCHES IF NECESSARY.
- 1 LB NEW YORK STEAK, BONELESS AND DICED IN 1 INCH CUBES
- 1 TEASPOON FRESHLY MINCED GARLIC
- 1 TEASPOON FLAVOR GOD SEASONINGS (ANY FLAVOR)
- 2 TABLESPOONS OLIVE OIL
- 1/4 TEASPOON SEA SALT
- 1/4 TEASPOON BLACK PEPPER
- 1 TEASPOON FLAT LEAF PARSLEY (FINELY CHOPPED)
RECIPE FOR NEW YORK STEAK & SPICY AIOLI
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
CRISPEY HONEY
WALNUT SHRIMP
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Crispy Honey
WALNUT SHRIMP
SERVES: 2
PREP: 15 MINUTES
COOK TIME: 8 MINUTES
1. Prepare the sauce by adding Dijon mustard, olive oil, honey, Flavor God Lemon Garlic seasoning and ginger in a bowl. Mix 
 with a fork or whisk until blended together in a thick sauce-like consistency. Set aside.
2. Heat sauté pan on medium heat for one minute. Add walnuts and toast them for 2 minutes. Add ghee butter and shrimp to 
 pan. Cook for 5 minutes, stirring consistently. Add minced garlic and honey sauce. Cook for one minute. At this time, 
 shrimp should be cooked through and white when cut with a fork. Remove shrimp, walnuts, and sauce from heat and serve 
 over rice. Garnish with chives.
Flavor God Notes: In the event that your local supermarket does not consistently carry fresh seafood in stock, you may also 
substitute the shrimp with diced chicken breast. Follow the recipe as prescribed and the sauce will pair well with the chicken. Most 
notably, I designed the Flavor God Lemon Garlic seasoning to emphasize the flavor profiles of chicken and seafood.
FOR THE SHRIMP
- 1/2 LB SHRIMP (SIZE 16-20) RAW, SHELLED, AND DEVEINED
- 1/4 CUP, WALNUTS, WHOLE
-1/2 TABLESPOON GARLIC MINCED
-1/2 TEASPOON CHIVES MINCED FOR GARNISH
-1 CUP COOKED WHITE OR BROWN RICE FOR PLATING
-1 TABLESPOON GHEE BUTTER
FOR THE HONEY SAUCE:
- 2 TABLESPOONS DIJON MUSTARD
- 1 TABLESPOON HONEY
- 1 TEASPOON FLAVOR GOD LEMON GARLIC SEASONING
- 1 TEASPOON MINCED GINGER
- 2 TABLESPOON EXTRA VIRGIN OLIVE OIL
RECIPE FOR CRISPEY HONEY WALNUT SHRMP
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
FISH SANDWICH
& TARTAR SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Fish Sandwich
& TARTAR SAUCE
SERVES: 2
YIELD: 8 SERVINGS
PREP: 10 MINUTES
1. Blend all of the above ingredients except for the olive oil and blend. Once all ingredients are blended add the olive oil slowly, one 
 drop at a time until you observe a sauce thickening. Proceed to pour olive oil faster until none remains. Adjust seasoning with sea 
 salt and black pepper to taste. 
2. Let sauce sit in refrigerator for an hour prior to use so flavors can meld together.
FOR THE TARTAR SAUCE:
- 1 EGG YOLK
- 1/4 CUP OLIVE OIL
- 1/2 TABLESPOON FLAVOR GOD SPICY
- 1/2 TABLESPOON FLAVOR GOD GARLIC LOVER’S
- 3 TABLESPOONS ONION
- 3 TABLESPOONS PICKLE
- 3 TABLESPOONS GARLIC CLOVES
- 2 LEMONS JUICE
- 1 TEASPOON FRESH DILL
- SEA SALT AND BLACK PEPPER, TO TASTE
RECIPE FOR FISH SANDWICH & TARTAR SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Fish Sandwich
& TARTAR SAUCE
SERVES: 2
YIELD: 8 SERVINGS
PREP: 10 MINUTES
1. Preheat broiler in your oven to 525 degrees. Position oven rack about 4 inches from top of broiler.
2. Season both sides of cod filets with Flavor God seasoning, sea salt, and black pepper. Place filets on parchment paper in a baking 
 sheet and broil for 10 minutes or until fish flakes easily with a fork.
3. Assemble sandwiches by placing micro greens on buns, topped with broiled cod filets, tartar sauce, shredded carrots, and 
 shredded red cabbage.
Flavor God Notes: For an even healthier sandwich, serve this meal without the bun and enjoy the deconstructed elements. You may 
also substitute the cod for tuna and follow the recipe as prescribed for a higher yield of protein.
FOR THE FISH SANDWICH:
- 2 SIX-OUNCE COD FILETS
- 4 TABLESPOONS, SHREDDED CARROTS
- 4 TABLESPOONS, SHREDDED RED CABBAGE
- 4 OUNCES, MICRO GREENS
- 2 BRIOCHE BUNS
- 2 TEASPOONS, FLAVOR GOD LEMON GARLIC SEASONING
- 1/2 TEASPOON, SEA SALT
- 1/2 TEASPOON, BLACK PEPPER
RECIPE FOR FISH SANDWICH & TARTAR SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
ROASTED TURKEYLicensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Roasted Turkey
SERVES: 6
PREP: 20MINUTES PLUS OVERNIGHT BRINING
COOK TIME: 25 MINUTES PER POUND ON 325 DEGREES IN THE OVEN
1. The morning of the day prior to serving the turkey, add all of the brine ingredients into a large stockpot over medium-high heat. Stir 
 occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate 
 until chilled. 
2. That night, combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) into bucket. If 
 needed, weigh down bird to ensure it is fully submerged, cover, and refrigerate for 8-10 hours.
 This brine is for a 15 pound turkey. Longer brine times might be needed for bigger birds.
FOR THE BRINE
- 1 CUP, SEA SALT
- 3 TABLESPOONS FLAVOR GOD SEASONING (ANY FLAVOR)
- 1 1/2 GALLONS WATER
- 2 LBS ICE
- 1 ORANGE CUT IN 1/2 SKIN LEFT ON (ORGANIC)
- 1/2 CUP HONEY (I PREFER LOCALLY FARMED)
- 1 ONION QUARTERED
- 1 CELERY RIB
- 8 GARLIC CLOVES
- 2 SPRIGS SAGE
- 2 SPRIGS ROSEMARY
- 2 SPRIGS THYME
- 2 SPRIGS BAY LEAF
RECIPE FOR ROASTED TURKEY
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Roasted Turkey
SERVES: 6
PREP: 20 MINUTES PLUS OVERNIGHT BRINING
COOK TIME: 25 MINUTES PER POUND ON 325 DEGREES IN THE OVEN
1. Defrost turkey in refrigerator for two days in advance to brining.
2. Brine turkey as indicated in earlier portion of this recipe.
3. Once your turkey comes out of the brine, give it a quick rinse with water and place it onto your roasting rack. Grab a wad of paper 
 towels and thoroughly pat dry (DRY!!!). Lightly salt the outside of the skin. Place quartered onion and quartered orange into cavity 
 of turkey.
4. Mix softened butter with Flavor God seasoning in a small mixing bowl. This is called a compound butter. Spread compound butter 
 under all parts of the skin as best as possible. Any leftover compound butter should be rubbed onto the outside of turkey.
5. Truss the turkey with butcher’s twine by tying the legs together and tucking, the wings in between the breast and thigh to promote 
 even cooking. 
6. Place turkey on rack over a roasting pan. Loosely cover turkey with aluminum foil. Roast turkey at 325 degrees Fahrenheit for 25 
 minutes per pound. Use a digital instant read thermometer and ensure that the internal temperature in the thickest part of turkey is 
 165 degrees Fahrenheit. Let the turkey rest for a minimum of 30 minutes prior to carving to allow juices to redistribute. You may 
 baste the clear drippings onto the turkey if desired. 
Flavor God Notes: If you’re a fan of garlic like I am, try switching out the onion and orange in the cavity of the turkey with two heads 
of garlic. Poke holes throughout the surface of the garlic heads and as they roast inside the turkey they’ll flavor the drippings that 
settle in the roasting pan. During the final stages of the cooking time, you can baste the turkey in your garlicky butter drippings.
FOR THE ROASTED TURKEY
- 1 TURKEY, 15LBS (THAWED)
- 1 ONION, QUARTERED
- 1 ORANGE, QUARTERED AND PEEL ON (ORGANIC)
- 1 STICK OF UNSALTED BUTTER, SOFTENED
- 2 TABLESPOONS, AND FLAVOR GOD SEASONING
- SEA SALT, AS NEEDED
RECIPE FOR ROASTED TURKEY
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
FRESH HALIBUT
CEVICHE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Fresh Halibut
CEVICHE
SERVINGS: 2
PREP: 20 MINUTES
COOK TIME: 20 MINUTES
 1. In a mixing bowl, add raw halibut, orange and lime juice, a pinch of sea salt and Flavor God Garlic Lover’s seasoning. Mix 
 thoroughly with a spoon and place in a glass container and refrigerate for 20 minutes. *The acid from the lime juice will cook the 
 fish thoroughly. 
 2. After 20 minutes, combine all other ingredients into bowl with marinated halibut. Mix well with a spoon and serve immediately.
 3. Garnish with fresh cilantro and a few pinches of Flavor God Everything Spicy seasoning. And if needed, add sea salt to taste.
Flavor God Notes: A ceviche recipe can have several variations. You can substitute the halibut for shrimp if you prefer. Simply cut the 
shrimp with a fork to ensure that the acid from the lime juice properly cooked through the meat.
FOR THE MARINADE:
- 6 OUNCES FRESH HALIBUT FILET, MEDIUM DICED
- 6 OUNCES FRESH LIME JUICE
- 2 OUNCES FRESH ORANGE JUICE
- 1 TEASPOON FLAVOR GOD GARLIC LOVER’S SEASONING
- 1 PINCH OF SEA SALT
FOR SERVING THE CEVICHE:
- 4 OUNCES ORANGE AND RED TOMATOES, SLICED IN HALF
- 1 TEASPOON FLAVOR GOD GARLIC LOVER’S SEASONING
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1 TABLESPOON FRESHLY DICED GREEN JALAPENOS
- 4 TABLESPOONS MEDIUM DICED CUCUMBER
- 2 TABLESPOONS MINCED GARLIC
- 1 TABLESPOON FRESHLY DICED RED ONION
- SEA SALT AS NEEDED
- FLAVOR GOD EVERYTHING SPICY SEASONING AS GARNISH
- 2 TEASPOONS FRESH CILANTRO LEAVES AS GARNISH
RECIPE FOR FRESH HALIBUT CEVICHE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
KOREAN KALBI
BEEF SHORT RIBS
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Korean Kalbi
BEEF SHORT RIBS
SERVES: 2
PREP: 20 MINUTES PLUS OVERNIGHT MARINADE
COOK TIME: ABOUT 8 MINUTES
1. Add everything but the beef to a one-gallon zip-lock bag and ensure it all mixes well. Add ribs to the bag and seal it. Place bag in 
 refrigerator marinate overnight.
2. The next day, remove bag from fridge and allow it to return to room temperature. If you are cooking the ribs on a stovetop, remove 
 ribs from the bag and shake off excess marinade. Sear ribs in a sauté pan on medium high heat for 2-4 minutes each side until 
 desired doneness is achieved. If you are grilling the ribs, remove ribs from the bag and shake off excess marinade. Grill on high heat 
 for up to 4 minutes on each side until desired doneness is achieved.
 *(Discard any marinade exposed to raw meat because it is not reusable. Don’t ever reuse marinade.)
Flavor God Notes: This marinade can be used on any common protein such as beef, chicken, and pork. A grill is recommended. Use 
a digital instant-read thermometer to ensure that the internal temperature of chicken and pork is 165 degrees prior to service.
- 2 LBS BEEF SHORT RIBS
- 2 RIPE PEARS, PUREED
- 2 TABLESPOONS FLAVOR GOD SEASONING
- 1/2 CUP COCONUT AMINOS
- 3 GARLIC CLOVES, MINCED
- 1 TABLESPOON GINGER, MINCED
- 1 WHOLE ONION 1/8 INCH THIN SLICES
- 2 THINLY SLICED SCALLIONS
- 2 TABLESPOONS APPLE CIDER VINEGAR
- *2 TABLESPOONS COOKING OIL IF SCARING RIBS IN A SAUTE PAN (COOKING OIL = GHEE 
 BUTTER, COCONUT OIL, VEGETABLE OIL)
RECIPE FOR Korean kalbi beef short ribs
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
NEW YORK STEAK SAUTE
W/ HEIRLOOM TOMATOES & RICE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
New York Steak Saute
WITH HEIRLOOM TOMATOES & RICE
SERVES: 2
PREP: 10 MINUTES
COOK TIME: 20 MINUTES
1. Wash cranberries and discard any wrinkled ones.
2. In a food processor, blend one Asian pear intoa puree. Combine the orange juice, cranberry juice, pear puree and honey in a 
 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add 
 the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries pop and the mixture thickens. Do not cook for 
 more than 15 minutes as the pectin will break down and the sauce will not thicken. 
3. Remove sauce from the heat and allow to cool to room temperature. Place in the refrigerator to chill for at least 6 hours before 
 serving to allow flavors to meld. 
- 1 LB NEW YORK STEAK, BONELESS
- 4 OUNCES HEIRLOOM TOMATOES, HALVED
- 1 CUP STEAMED RICE
- 1/2 TABLESPOON FLAVOR GOD GARLIC SEASONING
- 1/2 TABLESPOON FLAVOR GOD EVERYTHING SEASONING
- 4 CLOVES FRESH GARLIC, SMASHED
- 2 TABLESPOONS, COCONUT AMINOS (HEALTHY ALTERNATIVE TO SOY SAUCE)
- 1 PINCH SESAME SEEDS
- FRESH BASIL
- SEA SALT AS NEEDED
- GHEE BUTTER AS NEEDED
RECIPE FOR new york steak saute with heirloom tomatoes & Rice
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
POMEGRANATE &
LIME VINAIGRETTE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Pomegranate
& LIME VINAIGRETTE
YIELD: ABOUT 1 CUP
PREP: 30 MINUTES
This vinaigrette is great on many types of salad! My salad pictured above was had mixed greens, strawberries, avocado, blueberries, 
carrots, tomatoes, red onions and pomegranate seeds.
1. Peel the pomegranate and remove the seeds. Juice the pomegranate by placing the seeds into a food processor and blend into a 
 pulp. Transfer the pulp to a sieve (mesh or strainer) set over a bowl. Using the back of a spoon, press the pulp to release the juice 
 into the bowl. 
2. Combine all of the ingredients in a glass or stainless steel container or jar. Shake well and store in the refrigerator until chilled. 
 Shake well once more prior to service.
Flavor God Notes: If pomegranates are not in season, or you find them to be a little too tart for your liking, use the juice of two 
oranges. If the dressing is still a bit tart, then use one additional tablespoon of honey.
- 1 WHOLE JUICED POMEGRANATE
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1 LIME JICED
- 1 OR 2 TABLESPOON HONEY
- 1 TEASPOON FLAVOR GOD LEMON GARLIC SEASONING
- 1 PINCH OF SEA SALT
- 1 TABLESPOON APPLE CIDER VINEGAR
- 2 CLOVES MINCED GARLIC
RECIPE FOR pomegranate & Lime Vinaigrette
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
RIB EYE ROLLLicensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Rib Eye
SUSHI ROLL
SERVES: 2
PREP: 45 MINUTES
COOK TIME: 30 MINUTES
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, strain and repeat 2 to 3 times or until the 
 water is clear. Place the rice and 2 cups of water into a medium saucepot over high heat. Bring to a boil, uncovered. Once it begins 
 to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 
 minutes.
2. Combine all ingredients for cilantro rice into a large wooden or glass mixing bowl. Fold thoroughly to combine and coat each grain 
 of rice with the mixture. Allow to cool to room temperature before using to make roll.
3. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the 
 water is clear. Place the rice and 2 cups of water into a medium saucepot and place over high heat. Bring to a boil, uncovered. 
 Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, 
 covered, for 10 minutes.
4. Combine all ingredients for cilantro rice into a large wooden or glass mixing bowl. Fold thoroughly to combine and coat each grain 
 of rice with the mixture. Allow to cool to room temperature before using to make roll.
FOR THE CILANTRO RICE:
- 1 CUP SUSHI OR SHORT GRAIN RICE
- 2 CUPS WATER
- 1 TABLESPOON RICE VINEGAR
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 2 GARLIC CLOVES, MINCED
- 1 TEASPOON SEA SALT
- 1/2 TABLESPOON FLAVOR GOD GARLIC LOVER’S SEASONING
- 2 TABLESPOONS CILANTRO CHOPPED SMALL
RECIPE FOR RIB EYE SUSHI ROLL
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Rib Eye
SUSHI ROLL
SERVES: 2
PREP: 45 MINUTES
COOK TIME: 30 MINUTES
1. Slice Rib-eye steak in 1/8 inch slices, pan seared for 1 minute on high heat in 2 tablespoons of olive oil and pan toss for 30 seconds 
 in Flavor God Garlic Lover’s seasoning after being removed from heat 
2. Squeeze the lemon juice over the avocado to prevent browning. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets 
 in half horizontally. Lay 1 sheet of nori down on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of 
 the cilantro rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. 
 Place 1/8 of the cucumber, asparagus, avocado, steak and carrot in the center of the sheet. Grab the edge of the mat closest to 
 you, keeping the fillings in place with fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat 
 and set aside. Repeat until all of the rice has been used. Cut each roll into 6 pieces. 
Flavor God Notes: Traditionally, the dipping sauce for this sushi roll would be soy sauce and wasabi paste in a shallow dish. But, I 
prefer the recipe for Spicy Aioli in this ebook. It pairs perfectly with seared, sautéed, and grilled proteins.
FOR THE STEAK ROLL:
- 6 OUNCES, RIB EYE STEAK
- 1/2 LEMON
- 1 MEDIUM AVOCADO, PEELED, PITTED, AND SLICED INTO 1/4 INCH THICK SLICES
- 4 SHEETS, NORI/SEAWEED PAPER
- GARLIC CILANTRO RICE, AS NEEDED
- 1/3 CUP, SEASAME SEEDS, TOASTED
- 1 SMALL CUCUMBER, PEELED, SEEDED, AND CUT INTO MATCHSTICK-SIZE PIECES
- 1 SMALL CARROT, CUT INTO MATCHSICK-SIZE PIECES
- 1 ASPARAGUS BUNCH, PAN SEARED IN 4 TABLESPOONS OF OLIVE OIL FOR 3 MINUTES ON 
 MEDIUM HIGH HEAT
- 1 SPINACH BUNCH, SAUTEED UNTIL WILTED IN 2 TABLESPOONS OF OLIVE OIL ON MEDIUM 
 HIGH HEAT
- 1 TEASPOON, FLAVOR GOD GARLIC LOVER’S SEASONING
RECIPE FOR RIB EYE SUSHI ROLL
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
ROASTED GARLIC
ALBACORE SUSHI ROLL
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Roasted Garlic
ALBACORE SUSHI ROLL
SERVES: 2
PREP: 20 MINUTES
1. Cut off one inch from the top of a head of garlic. Wrap the head of garlic in aluminum foil. Drizzle the top of the exposed cloves with 
 olive oil and roast in the oven on a sheet pan on 350 degrees for one hour or until the garlic is golden brown).
2. Take the sushi roll sheet and lay it flat. Place bed of steamed rice on top of sushi roller approximately ¼-inch thick. Lay seaweed 
 paper on top of rice. Spread crab meat over seaweed paper and spread mayo over crab. Lay sliced avocado stripsover crab. 
 Sprinkle Flavor God Garlic Lover’s seasoning over crabmeat.
3. Roll sushi with roller on counter top. Remove sushi roller. Place Albacore tuna strips over roll. 
4. Garnish with sliced roasted garlic and sesame seeds. Cut roll and serve. 
Flavor God Notes: If you omit the tuna and crab meat, you’ll have a variation of the classic California roll. This roll is popular with 
people who are agreeable to a vegetarian style meal.
- 1 6 OUNCE FILET ALBACORE TUNA
- 1 AVOCADO MEDIUM SLICES
- 1/4 CUP RICE (ROOM TEMPERATURE)
- 1 SHEET SEAWEED PAPER
- 3 OUNCES FRESH CRAB LUMP MEAT
- 2 TABLESPOONS JAPANESE MAYO
- 5 CLOVES GARLIC
- FLAVOR GOD GARLIC LOVER’S SEASONING AS NEEDED
- SESAME SEEDS, FOR GARNISH
RECIPE FOR ROASTED gARLIC ALBACORE SUSHI ROLL
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
SEA BASS OVER
FRESH SALSA VERDE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Sea Bass
OVER FRESH SALSA VERDE
SERVES: 2
PREP: 20 MINUTES
COOK TIME: 1 HOUR
FOR THE SALSA VERDE:
- 1 LB FRESH TOMATILLOS
- 5 FRESH SERRANO CHILES
- 5 GARLIC CLOVES
- 1/2 TABLESPOON , FRESH CILANTRO LEAVES
- 1/2 LARGE ONION, ROUGH CHOPPED
- 2 TABLESPOONS, FLAVOR GOD SPICY SEASONING
- FRESHLY SQUEEZED JUICE FROM 1 LIME
- SEA SALT, TO TASTE
FOR THE SEA BASS AND CHERRY TOMATOES:
- 2 8-OUNCE FILETS OF SEA BASS
- 4 TEASPOONS, FLAVOR GOD EVERYTHING SEASONING
- 2 TEASPOON, BLACK PEPPER
- 1/2 CUP, YELLOW CHERRY TOMATOES SLICED IN HALF
- 1/2 CUP, RED CHERRY TOMATOES SLICED IN HALF
- 2 TEASPOONS, FRESHLY CHOPPED PARSLEY FOR GARNISH
- OLIVE OIL, AS NEEDED
RECIPE FOR SEA BASS OVER FRESH SALSA VERDE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Sea Bass
OVER FRESH SALSA VERDE
SERVES: 2
PREP: 20 MINUTES
COOK TIME: 1 HOUR
RECIPE FOR SEA BASS OVER FRESH SALSA VERDE
1. Preheat oven to broil on 525 degrees. Remove skin of tomatillos and wash tomatillos in cool, running water to remove sticky 
 residue. Lay parchment paper on a baking sheet and add tomatillos and garlic. Broil tomatillos and garlic cloves for 20 minutes or 
 until tomatillos are lightly charred. Remove tomatillos and garlic from oven and place into a food processor. Leave broiler on for sea 
 bass.
2. Add all remaining ingredients for salsa verde in food processor and blend until you achieve a smooth consistency. Add Flavor God 
 seasonings and salt as desired to taste as desired. Serve at room temperature as a sauce for the dish.
3. Lay parchment paper over a baking sheet. Rub sea bass filets on both sides with 1 teaspoon of olive oil. Season sea bass on 
 both sides with a ¼ teaspoon of salt and pepper. Season both sides with a ½ teaspoon of Everything seasoning. Place sea bass on 
 parchment paper and broil in the oven for 7 minutes on 525 degrees.
4. Serve sea bass over salsa verde garnished with red and yellow cherry tomatoes and topped with more salsa verde, chopped 
 parsley and Flavor God seasoning.
Flavor God Notes: Salsa verde has many applications. If you enjoy fish tacos now and then, try flame toasting some corn tortillas. 
Take your freshly broiled sea bass and cut it into large dice. Place the diced sea bass on the corn tortillas, top each taco with 
shredded cabbage, the tomatoes, and the salsa verde. Garnish freely with Flavor God Everything Spicy seasoning.
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
SHRIMP WITH
CHIMICHURRI SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Shrimp
W/ CHIMICHURRI SAUCE
SERVES: 2
PREP: 10 MINUTES
COOK TIME: 10 MINUTES
1. Add all ingredients into a food processor and blend until a smooth, sauce-like consistency is achieved. Brush onto shrimp 
 prior to grilling and use leftover sauce for dipping.
1. Run skewers through shrimp and ensure there is at least a ¼ inch of space between shrimp on each skewer to promote even 
 cooking. 
2. Brush sauce onto shrimp and grill on medium heat for 5-10 minutes until shrimp is cooked through and meat is white inside when 
 cut through with a fork.
3. Serve shrimp with any remaining sauce for dipping.
Flavor God Notes: The Chimichurri Sauce goes great with any white fish filet you desire. Just season white fish filet with sea salt and 
black pepper and grill each side on medium heat for 7-10 minutes or until the fish flakes easily with a fork.
FOR THE SAUCE
- 1 JALAPENO, SEEDED
- 4 CLOVES OF GARLIC
- 3 LIMES
- 2 OUNCES COCONUT AMINO
- 4 OUNCES EXTRA VIRGIN OLIVE OIL
- 1/2 CUP PARSLEY
- 2 TABLESPOONS FLAVOR GOD LEMON & GARLIC SEASONING
FOR THE SHRIMP
- 2 LBS SHRIMP (16-20 COUNT)
- BAMBOO SKEWERS, AS NEEDED
RECIPE FOR SHRIMP WITH CHIMICHURRI SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
SKIRT STEAK FAJITA ROLLS WITH A 
CUCUMBER & AVOCADO SALSA VERDE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Skirt Steak Fajita Rolls
WITH A CUCUMBER & AVOCADO SALSA VERDE
SERVES: 2
PREP: 30 MINUTES
COOK TIME: 10 MINUTES
1. Trim and slice the skirt steak until you have 6 flat and uniformly shaped filets that are approximately 1/4 inch thick. Arrange equal 
 portions of vegetable sticks and onion rings on top of each filet. Season each exposed roll lightly with Flavor God seasoning (this 
 will be inside of roll). Fold one end of skirt steak on top of the other and run a skewer through both ends of the steak to form a roll. 
 Lightly season outside of the roll with sea salt and black pepper. 
2. Repeat step 1 until you yield about 6 rolls. 
3. Heat sauté pan on medium high heat with 2 tablespoons of ghee butter. Place 3 rolls inside pan and sear on all sides for about 3-5 
 minutes. In the last minute of searing, sprinkle Flavor God Everything seasoning as desired on the rolls. Remove rolls from pan and 
 reserve in a plate. 
4. Repeat step 3 for remaining rolls and reserve in a plate. Allow rolls to rest 5 minutes before serving with the sauce. 
FOR THE SKIRT STEAK:
- 11/2 LBS SKIRT STEAK
- 1 CUP CARROTS JULIENNE CUT (A JULIENNE CUT MAKES THE VEGETABLES LOOK LIKE 
 MATCHSTICKS.)
- 1 CUP RED ONIONS 1/8 INCH RINGS
- 1 CUP RED BELL PEPPER JULIENNE CUT
- 4 CLOVES GARLIC SMASHED
- GHEE BUTTER AS NEEDED (OR OLIVE OIL)
- SEA SALT AND BLACK PEPPER AS NEEDED
- WOOD SKEWERS AS NEEDED
RECIPE FOR SKIRT STEAK FAJITA ROLLS WITH A CUCUMBER & AVOCADO SALSA VERDE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Skirt Steak Fajita Rolls
WITH A CUCUMBER & AVOCADO SALSA VERDE
SERVES: 2
PREP: 30 MINUTES
COOK TIME: 10 MINUTES
1. Blend all ingredients in a food processor and serve immediately. Refrigerate portion not used.
Flavor God Notes: For a more traditional Latin dish, simply dismiss the wrap concept and pan sear all protein and vegetables 
separately in a sauté pan on high heat for 1 minute per ingredient in 2 tablespoonsof olive oil, and sea salt and black pepper to taste. 
Remove each element from the heat and pan-toss them with a ½ teaspoon of Flavor God Everything Spicy seasoning for 30 seconds. 
Serve skirt steak and vegetables with salsa verde and flame roasted flour or corn tortillas as a classic plate of fajitas.
FOR THE CUCUMBER & AVOCADO SALSA VERDE:
- 1 CUCUMBER, PEELED
- 1 AVOCADO, PEELED AND PITTED
- 1 LEMON JUICED
- 1/4 CUP, EXTRA VIRGIN OLIVE OIL
- 4 GARLIC CLOVES
- 2 TABLESPOONS, FRESH CILANTRO LEAVES
- 1 TABLESPOON, FLAVOR GOD SEASONING (ANY FLAVOR YOU WISH)
- 1 JALAPENO, SEEDED
- SEA SALT, TO TASTE
RECIPE FOR SKIRT STEAK FAJITA ROLLS WITH A CUCUMBER & AVOCADO SALSA VERDE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
STEAK SKEWERS
& RASPBERRY BBQ SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Steak Skewers
& RASPBERRY BBQ SAUCE
SERVES: 4
PREP: 30 MINUTES
COOK TIME: 15 MINUTES
SAUCE INSTRUCTIONS:
1. Crush raspberries through a fine mesh strainer until they yield 1/4 cup of liquid. Hold liquid in small bowl. Melt ghee butter on 
 medium heat in a small saucepot. Add shallots and a pinch of salt and sauté for 3 minutes or until shallots are translucent. Stir in 
 the garlic, ginger, and tomato paste. Sauté for 30 seconds. Add coconut aminos, apple cider vinegar, honey, Flavor God Garlic 
 Lover’s seasoning, and raspberry liquid. 
2. Bring mixture to a boil, then lower heat to simmer for 10 minutes.
3. Season sauce with sea salt and black pepper to taste. After 10 minutes, remove from heat and reserve in a small bowl. Use as 
 needed.
FOR THE SAUCE:
- 2 TABLESPOONS GHEE
- 1/2 CUP MINCED SHALLOTS
- 2 LARGE GARLIC CLOVES MINCED
- 1 TABLESPOON FRESH GINGER, MINCED
- 1 TABLESPOON TOMATO PASTE (ORGANIC)
- 1/4 CUP COCONUT AMINOS
- 1 3/4 TABLESPOON HONEY (LOCAL)
- 1/4 CUP APPLE CIDER VINEGAR
- 8 OUNCES FRESH RASPBERRIES
- 1/2 TABLESPOON FLAVOR GOD GARLIC LOVER’S SEASONING
- SEA SALT AND BLACK PEPPER, TO TASTE
RECIPE FOR STEAK SKEWERS & RASPBERRY BBQ SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Steak Skewers
& RASPBERRY BBQ SAUCE
SERVES: 4
PREP: 30 MINUTES
COOK TIME: 15 MINUTES
BEEF SKEWER INStRUCtiONS:
1. Run skewers through beef strips. Season beef skewers by sprinkling each with a pinch of sea salt and pepper. Brush raspberry 
 sauce on skewers and grill on medium high heat for 3-5 minutes on each side to desired doneness. Brush sauce on beef liberally 
 throughout the grilling process. 
2. Serve skewers with remaining sauce for dipping. Garnish with scallions. 
Flavor God Notes: If you are serving 4-6 people, substitute the skirt steak for 2 racks of pork baby back ribs and double the 
measurements of the sauce recipe. Season both racks of ribs prior to grilling with liberal amounts of Flavor God seasonings. Use any 
flavor you wish. Grill the ribs on medium high heat for 20-30 minutes while brushing them liberally with the bbq sauce. Use an instant 
read thermometer and ensure the internal temperature is 165 degrees prior to serving. Lower the grill heat to medium if necessary to 
prevent scorching from flare ups due to rendered pork fat falling through the grill from the ribs.
FOR THE BEEF SKEWER:
- 2 LBS, SKIRT STEAK TRIMMED OF EXCESS FAT AND SLICED INTO ROUGHLY 6 INCH STRIPS
- 2 TABLESPOONS, SLICED SCALLIONS FOR GARNISH
- BAMBOO SKEWERS, AS NEEDED
RECIPE FOR STEAK SKEWERS & RASPBERRY BBQ SAUCE
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com
Licensed to Rafael Manzano of Rua Maurita Vaz Malmonge 235 Qdra. 02
Distrito Industrial Marcus VinÃ-cius Feliz Machado, Bauru, SP - 17039-770, Brazil. Email address: ramanzano@gmail.com