My Family and I have been perfecting 8th Wonder Spice Blend for over a decade.     

Inspired by the thought of having one unique spice blend that would work well in   many  dishes, my wife, my kids and I endeavored to create the best all-purpose spice  blend possible. We measured and mixed, and tasted and tweaked until we thought our  spice blend was perfect. Now we love 8th Wonder in all of our favorite recipes whether its grilled,  blackened, sautéed, seasoned or sauced.

8th Wonder Spice Blend enhances everything it touches with a well-rounded spectrum of flavors that adds depth and character to any meal. It's full of flavor and a bit spicy but it is not over-the-top hot.

Start off using a small amount of 8th Wonder and over time adjust the amount you use. Always use more when Grilling or Blackening as some will char and fall off.

8th Wonder has less salt than most seasonings and rubs so you can use as much or as little as you want. If used lightly you may want to add a little salt.

Try some of our recipes or come up with your own. Share your recipes and if we add them to this web site we’ll send you a tin of 8th Wonder Spice Blend as a gift.


8th Wonder Duck Andouille Gumbo with Fried Oysters and Okra

(aka: Gumbo for people who don’t like gumbo)

  Okra is the one ingredient that is found in almost every recipe for traditional Southern Gumbo. In fact, the word “gumbo” is derived from an African word that means “okra”. Technically, some would say, if it doesn’t contain okra, it’s not gumbo.

   This creates a bit of a dilemma for people who don’t like okra. For them, the presence of okra in their gumbo just ruins the whole gumbo experience. They claim that okra makes it “slimy” and then use derogatory comparisons to bodily fluids in order to malign the viscous vegetable.     

   Yet, many of these self-proclaimed okra haters will eat half their weight in okra if it’s breaded and fried! Coated in a jacket of corn meal and fried to a golden brown, the salty-sweet flavor and crispy texture makes fried okra seem more like a tasty snack than a vegetable to even the most ardent okra opponents.

    It is to these people that I offer this recipe. It promises a delicious Gumbo experience totally free of the worst quality of your vegetable nemesis while staying loyal to the traditional ingredients of Gumbo.

The Ingredients

One, 5 to 6 lb. Duck

3 to 4 T. 8th Wonder Spice Blend

3 qt’s water

1 lb Andouille or Smoked Sausage

1 large onion, diced

3 ribs celery, diced

1 green pepper, diced

4 cloves garlic

2 T Worcestershire Sauce

One Bay Leaf

1 tsp. hot sauce

1 – 1 ½ cups dark roux (recipe below)

One pint of shelled oysters

About 20 Okra pods (about ¼ lb)

2 cups cornmeal

2 cups self-rising flour

Salt and pepper

Oil for frying

2 cups white rice (cooked)

Gumbo File to taste

The Duck – Although this is a recipe for oven-roasted duck, I usually cook it on the grill over a hickory fire. I think it tastes better and keeps the kitchen cleaner. Either way, cook it until the skin is very brown and crispy.

 -  Preheat the oven to 375 degrees

 - Trim the excess skin and fat from the duck.

- Rinse the duck with cold water. Drain it and dry it off with paper towels.

- Season the duck, inside and out, with 3 to 4 tablespoons of 8th Wonder Spice Blend. -  Place the duck on a rack in a small roasting pan. Add ½ cup of water.

- Cook the duck for about one hour before carefully flipping it over in the pan and cooking for about another hour.

-- Remove the duck from the oven and let it cool enough to handle.

Make The Stock – A rich stock is the foundation of a good Gumbo. The browned crispy skin of the cooked duck will give the stock a brown color and a rich full flavor.

- Separate all of the meat from the skin and bones of the cooked duck. Refrigerate the meat and put all of the skin and bones into a small stockpot. Add 3 qts. of water.

- Place the stockpot over a high heat and bring it to a boil. As soon as it begins to boil, reduce the heat to a low simmer and cover the pot with a lid. Allow it to simmer for about an hour.

- Strain the stock and discard the bones. Pour the stock back into the pot and simmer it until it is reduced by 1/3 or, to about 2 quarts.

- Pour the Duck Stock into a heatproof container and allow the fat to rise to the top. Put the container into the refrigerator for later use or skim the fat off the top with a ladle. (Duck fat tastes great and can be saved to cook with or it can be discarded.

Cook The Roux – A dark reddish brown roux is one of the most important ingredients in a gumbo. It thickens the Gumbo ands ads a distinct nutty flavor. Roux can be cooked on top of the stove but that requires constant stirring for up to an hour. I prefer to cook Roux in the oven. It takes a while longer but there is less chance of burning it.

- Measure three cups of cooking oil into an eight-inch cast iron skillet. Place the skillet over a medium high heat.

 - As the oil warms up, slowly stir in three cups of flour, until it is thoroughly incorporated.

- Put the pan into a 350-degree oven for up to two hours, stirring it every twenty minutes so it cooks evenly. When it is a deep reddish brown color, remove it from the oven and let it cool.

- When the roux has completely cooled it can be transferred to a jar or a plastic container and will keep for many months under refrigeration.

The Gravy – The flavors of all of the ingredients in a gumbo come together in the gravy. Cooked together in the stock, the meats, vegetables, herbs and spices all combine to give gumbo its unique flavor. At this stage you can put just about anything you want into it but I always only put in one Bay Leaf. At our house, whoever finds the Bay Leaf in their bowl, does the dishes.

- Heat a four-quart stew pot over a medium flame. Slice the Andouille sausage lengthwise and then slice each half into quarter-inch-thick half-rounds. Dump the sausage pieces into the hot pot and sauté them until they start to brown and the pan begins to glaze.

- Add the diced celery, onion, peppers and garlic to the sausage and stir well. Continue to cook the sausage and vegetables until the vegetables sweat and deglaze the pan.

- Add the two quarts of duck stock to the pot and stir well to be sure the pan is thoroughly deglazed.

- Add 2 T of Worcestershire Sauce, 1 tsp. of hot sauce and one bay leaf. Bring the mixture to a low boil and then reduce it to a low simmer and cover. Allow the pot to simmer on low for about 45 minutes.

- After 45 minutes, add the duck meat and bring it back up to a simmer.

- As it simmers, slowly stir spoonfuls of dark roux into the mixture, being sure to fully incorporate it into the liquid. Maintain a simmer as you add the roux so it thickens. Stop adding roux when your gumbo is the desired thickness.

- Taste and adjust for salt, pepper, Worcestershire and Hot Sauce.

- Cover the pot and turn the heat to very low.

- Cook the white rice while you prepare the next step.

 The Oysters and Okra – Be sure the rice is cooked and the Gumbo is hot and the spices are just right before dropping the Oysters and Okra into the hot oil. They cook quickly and should be served as soon as they are done. Taste-testing a few of each before serving everyone else is recommended.

- In a large mixing bowl, combine 2 cups of self-rising flour and 2 cups of plain cornmeal with 1 tsp. salt and 1 tsp. pepper.

- Heat a deep fryer, or 1 inch of oil in a cast iron skillet, to 350 degrees

- Drain a pint of oysters and set them to the side.

- Wash and then slice about 20 Okra pods (1/4 lb.) into half inch pieces. Toss them in a bowl with about 1/4 cup of buttermilk and 1/4 tsp. salt. Let it sit 5 minutes.

- Drain the sliced Okra and toss it in the flour cornmeal mixture until it is all coated.

- Carefully drop the pieces of Okra into the hot oil and fry them for about 3 minutes or until they are golden brown. Remove the okra to a pan lined with paper towels.

-  Raise the temperature of the oil to 375 degrees.

- Transfer the drained oysters to the remaining cornmeal mixture and toss them until they are well coated.

- Drop them, a few at a time, into the hot oil and cook them for no more than two minutes. Drain them on the same pan as the okra.

Serving the Gumbo – I usually dish up all of the bowls on the kitchen counter and tell everyone to come and get it. That way I know where the Bay Leaf is.

- Spoon ½ to ¾ cup of cooked rice into a large shallow bowl.

- Ladle a generous portion of Gumbo over the rice.

- Sprinkle a handful of fried Okra over the Gumbo.

- Add 3 or 4 fried oysters next to the Okra.

- Sprinkle with a pinch of Gumbo File.

- Garnish with diced green onions.

- Serve with a bottle of hot sauce and enjoy!





February 13th, 2014
This Crab Pie recipe was sent in by Sally Pope from Wilmington, NC. Thank you Sally. Your tin is on the way...

8th Wonder Spice Blend Crab Pie


2- 9" deep pie crusts (baked 3 minutes & cooled)
1 lb. lump crab meat (backfin fine too)
4 eggs
2 tbsp flour
1 cup mayo (I actually cut that with plain yogurt)
1 cup whole or 2% milk
8 oz. shredded Swiss cheese
8 oz. shredded cheddar cheese
2-4 tsp *8th Wonder Spice Blend* found at many local grocery chains and fine food stores)
1tbsp finely chopped onion
1 tbsp finely chopped green pepper (optional)


Preheat oven to 350 degrees (remember to par bake pie crust 3 mins. & lightly grease pie pans to prevent sticking.)
Combine eggs, flour, mayo(or plain yogurt) & milk. Mix well. Add remaining ingredients except crab meat. Mix well.
Fold in crab meat trying not to separate lumps of crab too
much. Pour into 2 pie crusts and sprinkle with a little 8th Wonder Spice Blend.
Bake at 350 degrees for 50 minutes or until knife inserted in the middle comes out clean. (check after 40 mins. as ovens may vary)
Pair with a lovely salad & enjoy!!!



8th Wonder Bloody Mary

Makes about 4 large drinks.
In a small pitcher, combine the following:
   - 3 cups V-8 juice (Spicy V-8 if you like it hot)
   - 2 T Worcestershire Sauce
   - 2 heaping T (or more!) prepared horseradish
   - 2 tsp. 8th Wonder Spice Blend
   - 1/2 tsp salt (optional)
   - 6 to 8 oz. good vodka
Rub the rim of a large glass with a wedge of lemon.
Invert the glass in a small plate of 8th Wonder to coat the rim with spice.
Fill the glass with a few ice cubes and Bloody Mary mixture.
Garnish with celery, dilly beans, olives, tipsy olives and anything else you like in your Bloody Mary.




8th Wonder and Parmesan Cheese on Corn on the Cob


In a small bowl, mix:
    1/4 cup grated Parmesan Cheese
    2 tsp. 8th Wonder Spice Blend
Sprinkle generously on hot buttered Corn on the Cob and enjoy!


8th Wonder Meatloaf with Roasted Roots and Home Made Ketchup

Served with a side of fluffy mashed potatoes, this is real comfort food.
Par boiling the root veggies helps make them tender and speeds up the cooking time.

1, 15 oz can of tomato sauce
2 T 8th Wonder Spice Blend
2 T Worcestershire Sauce
1/3 cup brown sugar
1 1/4 lbs of ground beef
1/2 onion, finely diced
1/2 cup breadcrumbs (plain or seasoned)
1 egg
1 tsp. salt (optional)
1 medium to large rutabaga
2 firm turnips
4 large carrots
4 large parsnips

In a small bowl, make the ketchup by thoroughly blending the tomato sauce, the 8th Wonder, the Worcestershire sauce and the brown sugar. Set it aside.
In a larger bowl, combine the ground beef, the finely diced onion, breadcrumbs, egg, salt and 1/2 cup of the ketchup. Mix well by hand.
Form a small loaf (about 6" X 4") with the meat mixture and place it in a small deep roasting pan. Place it in the oven and bake it for 45 minutes.
In a six quart pot, bring about two inches of water to a boil.
Peel the rutabaga, turnips, carrots and parsnips and then cut them into pieces measuring about one inch by two inches.
Drop the rutabaga into the boiling water, cover and simmer on low for about 10 minutes.
Then, add the other root vegetables and simmer for another 10 minutes.  Drain and set aside.
After the meatloaf has been in the oven for 45 minutes, remove it and carefully arrange the par-cooked root vegetables around the meatloaf. 
Pour the rest of the home made ketchup over the meatloaf and the vegetables being sure to coat everything.
Return the pan to the oven for another 45 minutes to an hour or until the internal temperature of the meatloaf registers 160 degrees.
Halfway through cooking, flip or baste the root vegetables with the ketchup in the pan to keep them moist.
Allow the meatloaf to stand at room temperature for about 10 minutes before slicing and serving with the root vegetable and a dollop of home made ketchup.


8th Wonder Simple Corn Chowder

4 to 6 servings

6 to 8 slices of bacon, diced
1 medium onion, diced
4 to 6 potatoes, peeled and diced into 1/2 inch cubes
1 T 8th Wonder Spice Blend
2 cans cream corn
3 cups milk
salt to taste

In a small soup pot, slowly saute the bacon until it is crispy.
Add the diced onion and cook, stirring often, until it is transparent, or about 10 minutes.
Add the diced potatoes and just enough water to almost cover them. Add the 8th Wonder and give it all a gentle stir.
Bring the mixture to a slow simmer, cover, and cook until the potatoes are tender.
Add the two cans of  creamed corn and the three cups of milk. Stir it well and continue cooking until the mixture is heated through.
Adjust the salt to taste and serve with saltine or oyster crackers

Pan Fried Chicken Breasts with Smoked Bacon Cream Sauce

4 Boneless, skinless chicken breast halves
3/4 cup flour
1/4 cup water
1/4 tsp. salt
1/4 tsp pepper
1/4 to 1/3 cup oil for frying
½ lb. good smoked bacon, diced
1 bunch green onions, diced
3 cups Heavy cream
2 Tablespoons 8th Wonder Spice Blend

Slowly saute the diced bacon in a two-quart saucepan until it is well done and crisp.
Add the diced green onions to the cooked bacon and saute for 2 to 4 minutes.
Add 2 tablespoons 8th Wonder and saute an additional one minute
Add the heavy cream and stir well to deglaze the pan.
Adjust the heat to a very low simmer.
Simmer until the cream reduces and thickens, stirring often.
Cut each chicken breast half in half again. Lay out the pieces of chicken on a cutting board spaced at least one inch apart. Cover the chicken pieces with a double layer of plastic wrap. Pound the chicken with a meat mallet or small flat bottomed sauce pan to tenderize and flatten the chicken to 1/2 of an inch.
Blend the flour, water and salt and pepper in a bowl to make a batter. Add the chicken breasts and gently stir them to coat them well with the batter.
In a large saute pan, heat about 1/4 inch oil to 180C/350F or until a cube of bread browns in 30 seconds.
Carefully lay the battered chicken in the hot oil and fry them, on both sides, until they are golden brown and crisp.
Arrange the chicken on plates with mashed potatoes and green beans on the side.
Ladle the Cream Sauce over the chicken and mashed potatoes. Enjoy!

8th Wonder Dry Rubbed Ribs

It's impossible to know exactly how many different recipes there are for cooking baby-back ribs. With an almost infinite variety of ingredients and cooking methods it's a wonder that any two racks are ever cooked exactly alike. Nevertheless, everybody seems to adopt their own favorite recipe for cooking ribs that sometimes reach ritualistic proportions.

I am no exception. I cook my baby-backs using a method I discovered through trial and error and I hesitate to change anything about it. It's not the only way to cook ribs but, I think it's the best. My 8th Wonder Dry Rubbed Ribs, cooked over charcoal and hickory have been described "as good as bacon on a stick". The marriage of meat, smoke, patience and 8th Wonder creates a delicious treat that will make you wonder why anyone does it any other way.

This is my recipe for cooking ribs.

2 racks of baby-back ribs, cut in half, rinsed with cold water and patted dry with a paper towel.
1/3 to 1/2 cup 8th Wonder Spice Blend

In a non-reactive pan, heavily season the ribs with enough 8th Wonder to cover them. Cover the ribs with plastic wrap and place them in the refrigerator for 2 to 6 hours.

3 hours before you want to serve the ribs, light a charcoal fire and begin to soak hickory or other hardwood chips in water. When all of the charcoal has turned gray spread it evenly on one side of the grill. Place the seasoned ribs over the charcoal and grill them for 20 to 25 minutes, turning and spinning them frequently so they do not burn but do get nice grill marks on them.

When the ribs are nicely browned and carmelized, move them to the cooler side of the grill. Place a handful of wet wood chips on the hot coals and close the lid. Allow the ribs to cook over indirect heat while they get a good dose of smoke.
Check on the ribs every 15 minutes, for an hour, spinning them and flipping them so they cook evenly. Add a few pieces of soaked hickory each time to keep the fire going but don't let it get too hot.

After an hour, place the ribs in a metal baking pan and cover them with foil. Place the pan back on the grill over the indirect heat and allow the ribs to cook for an additional one hour, spinning the pan after 30 minutes and adding a few more pieces of hickory to keep the fire going.

By now the ribs have been cooking for about 2 1/2 hours. Remove the foil from the pan and close the lid of the grill without adding any more hickory. Allow the ribs to crisp up a bit while the fire slowly dies out and you prepare the side dishes. Serve them before they get cold. The ribs should be moist, juicy and pink on the inside with the perfect hint of smoke and spice.


8th Wonder Dry Rubbed Ribs in Apples, Onions and Sauerkraut


One half of a rack of 8th Wonder Dry Rubbed Ribs
1 small onion, peeled, cut in half and sliced thin
2 crisp, sweet apples, peeled, cored and cut into 1 inch cubes
2 T butter
16 oz fresh Sauerkraut
6 to 8 medium red potatoes washed and half peeled
2 T olive oil
Salt and pepper


Pre heat the oven to 350 degrees F.
In a sauté pan, melt the butter on medium heat.
Add the sliced onions and sauté them until they are transparent.
Add the apple cubes and continue to sauté for about 5 minutes.
Add ¼ tsp of salt and ¼ tsp of ground pepper.
Add the Sauerkraut and stir well. Bring the mixture to a steady simmer, stirring occasionally.
Cut the rack of ribs into separate pieces and arrange them in the bottom of a 3 qt. glass casserole.
Pour the Onions, Apples and Sauerkraut over the ribs, covering them completely.
Cover the casserole and place it in the oven for about one hour.
Meanwhile, partially peel 6 to 8 medium red potatoes.
Put them in 2 inches of water in a covered saucepan.
Bring the water to a boil and simmer on low for 25 to 30 minutes.
When they are just fork tender, drain the water off and toss them with 2 T olive oil.
Cover and set them aside until the casserole has been in the oven for one hour.
At that point remove the casserole from the oven and arrange the potatoes around the edge of the casserole.
Season the potatoes with coarse sea salt and ground black pepper.
Return the uncovered casserole to the oven for another 30 minutes.


8th Wonder Saucy Oven-Baked Ribs with Lemon Slices

2 Racks of baby back pork ribs
6 to 8 T of 8th Wonder Spice Blend
1 onion, diced
4 cloves garlic, minced
1 T olive oil
32 oz. ketchup
1 cup brown sugar
3/4 cup Worcestershire Sauce
1 tsp salt
1 lemon, thinly sliced

Cut each rack of ribs in half and rub them down with a generous amount of 8th Wonder Spice Blend.
Cover and refrigerate for an hour or two.
In a 2 qt. saucepan, saute the onions and garlic with the olive oil until they are transparent.
Add the ketchup, the Worcestershire, the brown sugar and the salt and stir well.
Bring the sauce to a low simmer and cook for about an hour, stirring occasionally until it has thickened.
Four hours before you want to serve the ribs...
Preheat the oven to 375 degrees.
Arrange the ribs in a deep roasting pan and put them in the oven, uncovered, for about one hour or until they are browned.
Remove the pan from the oven and reduce the temperature of the oven to 300 degrees.
Arrange the lemon slices on top of the ribs and then pour the sauce over the ribs and lemons, covering them completely with the sauce.
Cover the pan with aluminum foil and return it to the oven for about one and a half hours.
After one and a half hours, remove the pan from the oven and remove the foil from the pan.
Stir the sauce around in the pan and spoon it over the top of the ribs, basting them well.
Return the pan of ribs to the oven and cook for another 30 to 45 minutes allowing the sauce to thicken.
Cut the ribs in smaller sections and baste them with the sauce one more time before serving.

8th Wonder Blackened Fillet of Beef with Bearnaise Sauce


  8th Wonder is an excellent seasoning to use when blackening steaks and seafood.
  To safely achieve the sublime flavors that blackening produces, one must follow a few basic rules.

  1. Always blacken anything outdoors unless you have an industrial strength exhaust hood in your kitchen.
  2. Do not use any type of pan except a cast iron pan for blackening.
  3. The pan must be dry. Butter and oil should never be added to the pan.
  4. Seasonings should be applied only to the surfaces of the food which will come into contact with the pan.
  5. The pan should be wiped clean, and re-heated, between batches of blackened meat and fish.
  6. After blackening, the meat or fish should go right to the plate and not stacked so the crust will remain crispy.



        Bearnaise Sauce

          3/4 cup butter, softened
          3 large egg yolks, beaten
          2 T tarragon vinegar
          1 T chopped fresh (or dried) herbs such as tarragon, parsley or chervil
          dash of salt

 - Melt one third of the softened butter in the top of a double boiler over hot but not boiling water.                                                
 - Add the egg yolks and stir briskly with a wire whisk.
 - Continue stirring as you slowly add the remaining butter allowing it to melt and incorporate into the mixture.
 - Continue stirring the mixture as it slowly cooks and begins to thicken.
 - When it has thickened, remove it from the heat and whisk in the vinegar, herbs and salt to taste.
 - Place the finished sauce in a glass or stainless bowl, covered and warm, ready for steak.

   Blackened Filet of Beef

     2 beef tenderloin filets, no more than 1 1/4 inch thick
     2 T butter, melted
     1 to 1 1/2 T 8th Wonder Spice Blend

- Place a heavy cast iron skillet on the stove or grill on high.
- Trim all of the silverskin and most of the fat from the fillets.
- Pour the melted butter into a small plate.
- Measure out 1 T of 8th Wonder Spice Blend onto another small plate.
- Check the temperature of the pan by dropping a small pinch of 8th Wonder into it. It should not ignite into flames but it should start smoking immediately.
- Dip the surface of the fillets in the butter and then carefully press the buttered surface into the 8th Wonder Spice Blend. Do not season the surfaces    which will not touch the pan. (the sides)
- Drop the seasoned fillets into the hot pan, no more than 2 at a time. Large amounts of smoke will immediately start billowing up from the pan.                
- Use Caution: In the event of a flare-up, be prepared cover the pan with a large pot lid to extinguish the flame.
- Let the fillets cook in the pan for approximately 4 minutes before flipping them over.
- Cook an additional 4 minutes and then remove them to the plates.
- Serve with a generous spoon full of Bearnaise sauce ladled over the top.


8th Wonder Blackened Sweet Potatoes with Balsamic Drizzle

Blackening Sweet Potatoes is not like blackening meat. The sweet mild flavors of the potato can be overpowered by the intensity of flavors that true "blackening" imparts. I discovered that I needed to adjust the method a bit. The result is delicious.

Two large sweet potatoes
1 to 2 tsp 8th Wonder Spice Blend
2 to 3 T Olive oil
2 to 3 T Balsamic Vinegar

- Steam the unpeeled, whole sweet potatoes until tender but not overcooked.
- Once the potatoes are cool enough to handle, cut off the ends and peel the skin from the potato.
- Slice them into 3/4 inch thick rounds.
- Dust the large surfaces of the sliced sweet potato rounds with 8th Wonder Spice Blend.
- Bring a saute pan up to medium high heat.
- Pour at least 2 T olive oil in pan.
- Place the rounds in the hot oil and saute for 1 to 2 minutes on each side to heat through and make a crust of the 8th Wonder.
- Serve on a bed of fresh succotash with a drizzle of aged Balsamic Vinegar.

8th Wonder Green Beans Pakora

As an appetizer, a snack or as an alternative to "fries on the side", these crispy treats are addictive!

1 1/2 cups flour
1 tsp. salt
1/4 tsp. baking powder
3 tbs. 8th Wonder Spice Blend
1 1/4 cup water
1 lb. whole fresh green beans (stems removed and washed)

Mix the flour, salt, baking powder and 8th Wonder Spice Blend in a bowl. Make a well in the center of the mixture and gradually stir in the water, mixing thoroughly to form a batter.
Fill a deep fat fryer or a heavy pan 1/3 full with vegetable oil and heat to 180C/350F or until a cube of bread browns in 30 seconds.
Meanwhile, stir the green beans into the batter, coating them well.
Drop about 10 beans, one by one, into the hot oil and cook them for about 2 minutes or until they are brown and crispy.
Serve piping hot with your favorite dipping sauce.

8th Wonder Wings


Grilling a bunch of chicken wings without flareups can be a tedious process. You must constantly move and spin them around the grill until                each one of them is crispy and browned to perfection and not too charred to eat. If you have the skill and the patience, however, you will be rewarded with wings that are unmatched anywhere by anyone. I guarantee it.

10 chicken wings, cut in sections, tip discarded
2 to 4 tbs. 8th Wonder Spice Blend
4 oz. Melted butter
3 oz. hot sauce (We use Texas Pete)

Wash and dry the wing sections
Season them well with 8th Wonder Spice Blend.
Let the wings stand at room temp while you light the grill.
When the grill is hot, slowly grill the wings until they are well done and the skin is very crispy.
Transfer the cooked wings to a bowl with a lid.
Pour the melted butter and hot sauce over the wings and toss well.
Serve them with your favorite blue cheese dressing and carrot and celery sticks.

8th Wonder Taco Meat Upgrade


          Boost the flavor of Tacos, Burritos and Quesadillas with 8th Wonder Spice Blend.

          This recipe uses ground beef but it also works great with turkey and tofu.

1 to 1 1/4 lb lean ground beef
1 Packet (about 3 T) 8th Wonder Spice Blend
1 cup water

 - Saute the ground beef in a hot skillet until it is well browned and all of the liquid has evaporated. (if using turkey or tofu it may be necessary to add 2 T olive oil)
  - Add the 8th Wonder Spice Blend and stir well for one minute, allowing the spices to heat up and become aromatic.
  - Carefully add one cup of water and stir well to deglaze the pan.
  - Bring the water to a boil and reduce to a gentle simmer.
  - Simmer, stirring occasionally, until the water has almost completely evaporated, leaving it slightly moist.
  - Use with your favorite fillings in Tacos, Burritos, Quesadillas, and Ten Layer Dip.

8th Wonder Ten Layer Dip

This is a great snack that always gets finished off at any gathering. The secret to it's success is not only in it's taste but also in it's execution. Consisting of hot and cold layers, it's important to time its preparation. Fortunately, all of the layers can be prepared ahead of time and then assembled just before serving.

The ten layers are: re-fried black beans, 8th Wonder seasoned ground beef, grated sharp cheddar cheese, salsa, sour cream, guacamole, chopped lettuce, diced tomatoes,sliced black olives and chopped green onions.

Step One: Prepare one pound of 8th Wonder Taco Meat Upgrade. Cover and refrigerate.
Step Two: Prepare Re-fried Black Beans

2 cans black beans, rinsed and drained
1 Jalepeno pepper, seeded and diced fine
2 T. olive oil
2 tsp. cumin
1 can chicken or vegetable stock
1/2 tsp salt

 - Heat the olive oil in a small saucepan. Add the finely diced Jalepeno and saute for two to three minutes.
 - Add the cumin and salt and saute for about 30 seconds to allow the cumin to become aromatic.
 - Add the rinsed and drained black bean and the can of stock. Bring the mixture to a medium simmer.
 - After simmering for 5 minutes, coarsely mash the beans with a potato masher or a large fork.
 - Stir the mashed beans and reduce the heat to low. Stir occasionally until mixture is thick.
 - Remove from the heat. Cover and refrigerate.

Step Three: Grate12 to 16 ounces quality sharp cheddar cheese. Cover and refrigerate.

Step Four: Dice 2 handfuls of lettuce, one large tomato, 1/2 cup black olives and one bunch green onions. Set aside in separate covered dishes and refrigerate.

Step Five: Prepare the Guacamole.

1 ripe avocado
1 large clove of garlic
1/4 tsp coarse sea salt (table salt will work also)

Spit the avocado, peel it and remove the pit. Place the two halves in a small bowl.
Peel the clove of garlic and dice it fairly small. Leave it in a small pile on the cutting board.
Sprinkle the salt onto the diced garlic and with the flat side of the knife begin to mash the garlic, a little at a time, using the salt as grist.  Mash the garlic into a salty paste and then add it to the avocados.
With a fork, mash the avocados, mixing well with the garlic.
Cover and refrigerate.

Final Assembly

Preheat oven to 325 degrees

  - Slightly oil a shallow 3 or 4 qt baking dish.
 - Spread the re-fried Black Beans in the bottom of the dish. 
 - Sprinkle the 8th Wonder Taco Meat over the beans. Sprinkle the grated cheddar over the meat.
 - Cover the dish with foil and  cook at 325 degrees for 20 or 30 minutes.
 - Remove the dish from the oven and pour salsa over the first three layers.
 - Then arrange one cup of sour cream over the salsa in small dollops.
 - Sprinkle chopped lettuce over sour cream and then dollops of guacamole over the lettuce.
- Sprinkle chopped tomatoes, olives and green onions over the top.
 - Serve with tortilla chips. And lots of napkins.

8th Wonder Beans and Rice

1 lb. Kielbasa or Andouille sausage, sliced
1/2 red pepper, diced in 1/2" pieces
1/2 green pepper, diced in 1/2" pieces
1 large onion, diced in 1/4" pieces
2 ribs celery, diced in 1/4" pieces
¼ cup red wine
1 can (14 oz.) beef stock
1 can (14 oz.) diced tomatoes
2 to 3 tbs. 8th Wonder Spice Blend
2 cans pinto beans, rinsed and drained
½ lb sharp white cheddar cheese, grated
1 bunch green onions, chopped

In a heavy saucepan, brown all sides of sausage and then remove from pan, set aside.
In the drippings from the sausage, saute the onions until they are transparent.
Add the celery and the red and green peppers and saute for about 10 minutes.
Add the red wine, the stock the diced tomatoes and the 8th Wonder Spice Blend. Stir well and then add the browned sausage.
Bring to a slow simmer for 20 to 30 minutes then add the pinto beans and simmer an additional 15 to 20 minutes.
Serve over a bed of steaming white rice generously garnished with grated cheddar cheese and chopped green onions.

8th Wonder Grilled Chicken with Miss Alyce Sauce

4 pieces split chicken breast
2 to 4 tbs. 8th Wonder Spice Blend
¼ cup mayonnaise
2 tbs Honey
1 tbs. white vinegar
Scant ¼ tsp cayenne pepper
¼ tsp salt

Season the chicken breast halves with 8th Wonder Spice Blend.
Let them sit at room temperature while you light the grill.
Blend the remaining ingredients in a small bowl. Refrigerate.
Slowly grill the chicken until it is well done and the skin is crispy. A mesquite or hickory fire is best but charcoal or gas will work also.
Serve the grilled chicken with a small dipping bowl of Miss Alyce Sauce. The cool, creamy sauce compliments the spicy chicken in a way that will have your guests thanking Miss Alyce.

 8th Wonder Orange Soaked Salmon 

A delicious and easy way to prepare fresh salmon or any other fish with a distinct flavor.

     1/2 lb fresh Salmon Filet
     1/2 cup plus 2 T orange juice
     1 T 8th Wonder Spice Blend
     2 T olive oil
     1 T butter

 - Remove the skin and any of the gray flesh from the salmon and cut it in half
 - Place the filets in a shallow bowl with 1/2 cup orange juice and place it in the refrigerator for 30 to 60 minutes
 - Remove the salmon from the orange juice and pat it dry with a paper towel then, lay them on a plate.
 - Discard the orange juice that the salmon was soaking in.
 - Season both sides of the salmon filets with 8th Wonder and set aside.
 - Pour the olive oil into a saute pan and slowly heat the pan until it is very hot but not smoking.
 - Carefully place the salmon filets into the hot pan and cook on medium high for approximately 3 minutes.
 - After three minutes, flip the filets and continue cooking them for about one minute.
- Add 2T orange juice and 1T butter to pan, swirl pan around as butter melts and orange juice reduces for another 2 to 3 minutes.
 - Remove the salmon filets from the pan and serve immediately, garnished with a slice of fresh orange.


8th Wonder Pork and Clams on Crispy Fried Potatoes

3 to 3 ½ lbs boneless pork loin in one-inch cubes
2 cloves garlic mashed with ½ teaspoon coarse salt
2 tbs. 8thWonder Spice Blend
4 tbs. Olive oil
3 large bay leaves, crumbled
1 ½ cups white wine
40 to 50 fresh little neck clams scrubbed well
6 medium Russet potatoes and oil to fry them in

Combine mashed garlic, 8th Wonder Spice Blend and olive oil in glass bowl. Add the cubed pork and mix well. Add the bay leaves and white wine, Cover and set aside for up to 24 hours.
Heat 2 tbs. oil in a lidded pot or Dutch oven.
Remove the pork from the marinade, reserving the liquid. Brown the pork in the oil until it is well browned on all sides. Add the marinade to the browned pork and bring it to a gentle simmer. Lower the heat, cover and cook for 1 to 1 ½ hours or until the pork is fork tender..
Peel the potatoes and cut them lengthwise into skinny wedges. Fry them in small batches in hot oil or lard until they are crispy. Set aside in a warm oven.
Bring Pork to a gentle but persistent boil. Place the well-washed clams on top of the pork and cover with lid. Simmer about 10 minutes or just until the clams open.
Arrange crispy fried potatoes in large bowls. Ladle pork and clams over potatoes with plenty of sauce. Serve with hot crusty bread.

8th Wonder Seafood Boil with Andouille, New Potatoes and Corn on the Cob

Almost any type of seafood works well in this recipe if you adjust the cooking times accordingly. I use whatever is available at the market that day.

1 lb peeled and cleaned shrimp
6 to 8 small peeled lobster tails
18 to 20 well scrubbed clams
18 to 20 well scrubbed mussels
1 Leek, cleaned and diced
1 clove garlic, minced
2 tbs. Olive oil
2 cups water
1 cup white wine
2 tbs. 8th Wonder Spice Blend
1 lb Andouille or similar smoked sausage in 2” pieces
15 to 20 small red potatoes, scrubbed well
6 ears of corn, shucked and snapped in half

 - In a large pot or Dutch oven, slowly brown the sausage on all sides. When browned, remove them to a large platter and set to the side.
 - Add the olive oil to the pot and then the diced Garlic and Leeks. Cook them until they are transparent.
 - Add the Sausage back to the pot along with the water, the wine, the 8th Wonder Spice Blend and the well-scrubbed potatoes.
 - Bring to a gentle boil, cover and cook for about 10 minutes or until the potatoes are almost done.
 - Add the corn on the cob and continue cooking for another 10 minutes.
 - With a slotted spoon, remove the Sausages, Potatoes and Corn and set them aside on the large platter.
 - With the pot still boiling, add the mussels, the clams, the lobster tails and the shrimp and cover with a lid.
 - Steam or gently boil the seafood for about 10 minutes or until the clams and mussels open.
 - Remove the seafood with a slotted spoon and pile it on top of the Sausage, Potatoes and Corn.
 - Enjoy!

8th Wonder Sugar and Spice Bacon

 1/2 pound sliced bacon
 2 Tbs. brown sugar mixed with
  1 tbs. 8th Wonder Spice Blend                                                                                                                                                                                                                                      

Preheat oven to 350 degrees
Line a baking sheet with aluminum foil.                                                                                                                                                                                      Lay out the sliced bacon on the foiled pan
Sprinkle ½ of the 8th Wonder and sugar mixture over the bacon
Cook at 350 degrees for 10 minutes
Remove the pan from the oven and flip all of the bacon
Sprinkle the remaining sugar/8th Wonder mixture over the bacon
Cook for an additional 8 to10 minutes at 350 degrees
Remove from oven and remove the bacon from the pan immediately or else it will stick to the foil. Put it on a warmed plate.

8th Wonder Chicken with Apple Cream Sauce

4 to 6 boneless, skinless chicken breast halves
4 T olive oil
4 T 8th Wonder Spice Blend
2 shallots, finely diced
2 ripe apples peeled and sliced thinly
2 oz dry white wine or apple brandy (such as Calvados)
1 pint heavy cream

- Slightly pound the chicken breasts to an even thickness throughout.

- Season each breast piece with 1 to 2 tsp 8th Wonder

- Meanwhile, heat a saute pan with 2 to 3 T olive oil.

- When the pan is quite hot, place the chicken breasts in the pan and saute for approximately 3 minutes on each side or until they are just done but not overcooked.

- Remove the chicken from the pan as the pieces are done and place them on a plate.

- Reduce the heat to medium and add another T olive oil to the pan.

- Add the diced shallots and saute for about three minutes or until they are transparent.

- Add the sliced apples and saute until they begin to get tender but are not falling apart.

- Deglaze the pan with the white wine or apple brandy.

- Add the heavy cream and bring to an active simmer, stirring often as it thickens.

- Once the cream sauce has thickened add the already cooked chicken and continue to simmer for at least three more minutes.

- Serve the Chicken and Apple Cream sauce on wide egg noodles with chopped parsley or chopped green onions.

Coming Attractions!


Pan Seared Snapper with Spinach and Chick Peas


Chicken with Shallots in Apple Cream Sauce

Blackened Tuna


These are only a few of the many dishes that we have made with 8th Wonder Spice Blend.

Here are a few more things that we've seasoned with 8th Wonder.

Olive balls
Sausage balls
Fried Mushrooms
Pot Roast
Corn Chowder
Campers Stew
Crab cakes
Fried Chicken
Fried Flounder
Dirty Rice