TOSA Braised Chicken

1 whole chicken, quartered

1 light beer


2 TBS butter

In a 12” pan or Dutch oven, combine beer, chicken, and 1 TBS TOSA leaving the chicken skin up.  Place in the oven and cook at 425 uncovered for 1 hour.  Flip the chicken and add the rest of the TOSA and butter.  Cook for another ½ hour.

Serve with rice, tomatoes confit, jalapeño cucumber yogurt sauce, and goat cheese …

or just eat it by itself because it’s THAT good!

TOSA Coconut Curry Shrimp Soup

1 lb. large raw unpeeled shrimp (as big as you can find!)

2 carrots peeled and chopped ( ½ inch cubes)

1 leek sliced ( ¼ inch rounds)

1 scallion roughly chopped

2 celery stalks chopped ( ½ inch cubes)

1 bulb of fennel roughly chopped

1 quart unsweetened coconut water

1 small can coconut milk ( ½ cup)

Peel and devein shrimp. Toss shrimp shells into medium sauce pan with fennel and coconut water and ½ of the leeks.  Bring to a boil over a medium heat until reduced by 2/3 (roughly 30 minutes). Meanwhile, remove tails and chop each shrimp into 4 pieces.   Marinate shrimp with TOSA and olive oil for 15 minutes.  Heat a 10” sauté pan and add 2 TBS olive oil.  When hot, add carrots and celery.  Once those are soft, add the rest of the leeks, TBS TOSA, and shrimp.  Cook for about 5 minutes until the shrimp is cooked through and vegetables are starting to caramelize.  Place the veggie/shrimp mixture in the bottom of your serving bowls.  Strain the coconut water into another pot and discard the shells and vegetables.  Combine the strained coconut water with the coconut milk and stir.  Pour the liquid over the shrimp and veggies and top with chopped scallion.  Get ready to slurp away.


TOSA Shrimp Butternut Squash Bisque

TOSA Shrimp Butternut Squash Bisque

4 servings Prep time 20 min. cook time 1 hour or so

·         8 U12 Large Prawns shells on (peeled with shells saved for stock) place peeled shrimp in a plastic bag with a pinch of TOSA and some olive oil to marinate

·         3 pounds butternut squash peeled, deseeded and chopped

·         1 large onion chopped

·         5 stocks of celery chopped

·         2 large carrots chopped

·         3 cloves garlic diced

·         2 tablespoons ginger peeled and chopped

·         1 cup heavy cream

·         TOSA 3 tablespoons

·         Extra virgin olive oil

Pre heat oven to 350. 


Over high heat combine 2 tablespoons of olive oil, onion, celery, and carrots in a 3 quart pot.  After about 3 minutes or when vegetables start to soften add garlic, ginger, shrimp shells and 2 tablespoons of TOSA.  Stir and sauté until vegetables are starting to brown and the spices begin to sweat (become fragrant).  At this point fill the pot with water and bring stock to boil then lower the heat to medium and allow to heavily simmer until reduced by half 30 min or so. Fill the pot with water again and put it back on medium heat to reduce again by a quarter.  After the stock has reduced to about ¾ of the pot turn off heat and add salt to taste.  When stock is seasoned, strain liquid into a large blender.

Butternut squash base

After the stock is set to simmer,  combine butternut squash, 1 tablespoon of TOSA, and 1 tablespoon of olive oil in oven safe pan or baking dish. Stir and put it in the oven. After 30 min stir (it’s okay if it gets browned) and place back into the oven for another 20 min. then remove and cover until stock is ready.

Finish it

Combine roasted squash and shrimp stock in a large blender and blend. Meanwhile sauté peeled shrimp in some olive oil over medium high heat 3 to 5 minutes on each side until fully cooked. Add heavy crème to blender and pulse until well incorporated then salt to taste if necessary.  Pour bisque into a shallow bowl and finish with 2 shrimp each.

TOSA Butternut Squash Soup

Place 1 lb of butternut squash and 1 TBS of olive oil in a large sauce pan and brown. Add 2 TBS TOSA and continue to cook/stir until the seasoning seems well integrated. Add 1 quart of chicken (or veggie) stock, bring to a boil and allow to reduce by 1/3 then remove from heat. Add 1 TBS butter and blend the mixture with a stand or hand mixer to emulsify. Ladle to a bowl and garnish (pictured: homemade Backyard Blend croutons and thick cut smoked bacon).