Recipes

Hammerlock Salmon

Ingredients:

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F.
  2. Prepare Sheet Pan: Line a sheet pan with foil and spray it. Bend the foil to create three equal compartments.
  3. Prepare Salmon: Rinse and pat dry the salmon fillets. Place them in compartment #1 and drizzle with Hammerlock.
  4. Prepare Potatoes: Rinse and dice baby potatoes into small pieces. Place them in compartment #2, drizzle with olive oil, mix in salt, and ensure an even coating..
  5. Prepare Asparagus: Cut asparagus and place it in compartment #3.
  6. Roast: Roast in the oven for 20 minutes or until the salmon gives a little when pressed gently.

Headlock Signature Grilled Fruit and Ice Cream

Ingredients:

Instructions:

  1. Prepare Fruit: Slice pears and apples and soak them in a bowl of water with a little lemon juice to prevent browning.
  2. Sauté Fruit: Melt butter in a pan over medium heat. Drain the fruit and sauté in the butter until golden. Place them on a plate lined with paper towels to keep warm.
  3. Assemble Dessert: Scoop coffee and chocolate ice cream into a bowl. Add sautéed fruit on top. Top with non-sweetened whipped cream, roasted salted pistachios, and torn mint leaves.
  4. Top with Headlock Signature Blend

Grandma Audrey's Headlock PB&J

Ingredients:

Instructions:

  1. Prepare Bread: Spread a generous amount of butter on slices of gourmet bread.
  2. Assemble Sandwich: Flip the bread over and spread jelly on one side and peanut butter on the other.
  3. Toast: Heat a non-stick pan over medium/low heat. Toast the sandwich on either side until golden brown.
  4. Serve: Cut the sandwich in half and serve it warm.
  5. Optional Toppings: Top with Habanero Headlock, drizzle with honey, and garnish with a few mint leaves if desired.