Mild Bill's Gunpowder Foods

Here is the recipe from The NY Times cooking app that I made last Thursday. I deviated a bit based on the recipe notes. This was an easy and delicious recipe.

If you want to receive our monthly newsletter, you can sign up on the website. Go to the website, scroll down and look for this (I’ve attached a picture of what to look for on the site). Keep it Spicy! 🌶️

FREE SHIPPING is back this month! Use code JUNEFREE at checkout.
June Newsletter has been sent out.

Sneak peak at Sunday’s trophies for the day after Tolbert Texas State cook off. Top 10 and 1st place show get one of these handmade bad boys. See ya’ll at Lakeside Tavern in Waco tomorrow and Sunday!

I doubt last week’s sh*tshow can be topped, but we are going to give it a try tonight around 7pm CST. I’m making a shrimp linguine dish using some of the VERY large zucchini from my garden. See ya soon and Keep it Spicy 🌶️

Greetings Spicy People! Here is the margarita recipe from Friday night’s Sh*tshow live from Jamaica Beach. So sorry I’m just now posting. We had such a great time!

This recipe is adapted from Jamie Oliver’s Fruit Margarita recipe.

2 shots clear Tequila
1 shot Cointreau or Triple Sec
1 shot fresh lime juice
2 Tbsp fruit jam - your choice of flavor - I used a fruit combo

Combine all ingredients in a shaker glass with a lid. Shake until the fruit is broken up and then pour into a glass with ice (you can salt the rim if desired. Or even use Tajin.) and serve. Enjoy!

We are going to do a quick sh*tshow tonight at 8pm while they finish up judging chili at Jamaica Beach. Hop on and say hi or come over to spot 911 while we make a fun margarita. I’ve also got some cool giveaways for trivia! Hope to see some of you later. Keep it Spicy 🌶️

We’ve had a rough start today and are just now on the road to Galveston. No sh*tshow tonight - we will go live sometime tomorrow. Stay tuned to our FB page for updates. Keep it Spicy 🌶️

We won’t be live tonight. Tune in next Thursday - we will be live from Jamaica Beach in Galveston. Keep it Spicy 🌶️

Creole Shrimp Salad Rolls. These are easy and delicious! I served it in Brioche hot dog buns. If you want to be a little extra, brush melted butter on the inside of the buns and toast in your oven. Yum! Here’s the recipe:

2lbs frozen fully cooked and deveined (tail off) small shrimp thawed out. If you use medium or large shrimp cut them in half.
3/4 Cup Mayo (I like Hellmans or Duke’s)
2 Celery Ribs diced fine
1 small shallot diced fine
1 Tbsp Mild Bill’s Creole Seasoning

Combine all ingredients in a large bowl. Stir well and chill 2-4 hours before serving. Enjoy 💜

Thursday Night Live tonight at 7pm. Join us for a lively spice debate and a mystery dinner (meaning I have no idea what I’m making 😂)!! See ya’ll tonight on The Facebook!

We are excited to announce that we now have a HOT version of our Hell Yeah Seasoning! This is just what you need to add amazing flavor and a little kick to all of your favorite foods. Grab some at mildbillsspices.com! Keep it Spicy 🌶️

Thanks for watching tonight. Here are the recipes for the Fried Dill Pickle Dip and the Dill Pickle Bacon Grilled Cheese Sandwiches. Enjoy!

We will be live tonight at 7pmish making an appetizer and an elevated grilled cheese. Tune in!

Rescheduling tonight’s FB Live appetizer show for next Thursday. Need to knock out my last final exam. Keep it Spicy 🌶️

Last night for 15% off using the Spicy15 discount code!

It’s Friday Eve and we will be live on The Facebook tonight at 7pmish. Grab a drink and join us! Keep it Spicy 🌶️

Congratulations to friend and customer Sharon Goldstein - 2024 Texas Ladies State Champion. Hell Yeah!!!

I made tuna melts last night and of course I seasoned the tuna salad with our amazing seasoning! It was a quick and tasty meal. Keep it Spicy 🌶️

Happy Wednesday! Hatch 27oz cans are back in stock on the website. Remember, be kind and think about others. Limit yourself to TWO cans per order. If you go BSC and order several I’ll refund the difference and only send two. Thanks again to our rockstar chili friend who grabbed these for us. You know who you are 💚

No Sh*tshow this week. I’ve got schoolwork and Gary and I both have some Honey Do’s we need to get done. Safe travels and GOOD LUCK to all the ladies cooking at Texas Ladies State this weekend in Seguin. Kick some chili ass!

Keep it Spicy 🌶️

I’ve had quite a few inquiries about online Comp Chili 101 classes. I’ve always been resistant to the idea, but I’m kicking around some ways to make it happen. I have a date in mind and if I can figure out how to do it, I’ll make it happen. To my tech savvy chili cook customers and friends - how can I do this? I think I want to film me cooking a pot of chili along with the usual stuff I talk about and a Q&A. Or, film Gary cooking with me giving instructions plus the other stuff. Please reach out if you can help. I will gladly compensate you for your time. Thanks!

Competition Chili 101 is BACK! Below is the list of dates that classes will be held at the Mild Bill's WWHQ:

June 22nd, 23rd, 29th, and 30th

July 27th and 28th

Classes are limited to 6 people each and are from 12pm-4pm.

These are all RED classes and the cost for each person is $125. This gets you a recipe (each class gets their own recipe), spices for the class, meat, broth, and other essentials to cook a pot of chili. You bring the stove, pot, and cooking implements to cook that winning pot of red. Prior to class I send out a detailed email letting everyone know what they need including the address to the shop.

Questions? Feel free to email me at [email protected] or call the shop at 469.732.1284. This is a beginner friendly class that seasoned cooks can also benefit from if they've hit a bump on the chili trail. In addition to learning how to cook a pot of chili, I talk about spices, storage, recipe building, troubleshooting, and answer all of your spice questions. It's a four hour class full of information and FUN!

~Kelly

Not a bad showing for our chili clan today! The Spice Queen got 10th, Bowden 9th and Lord B tied for 1st and got 2nd. Hell yeah Mild Bills 🌶️

We will be live at 7pm with a sheet pan dinner & talking about this month’s newsletter. See ya then 🌶️

I’ve completed 2/3 of my work tasks this week. Competition Chili 101 class schedule will go out by the end of the week. I updated my blog and it can be accessed at thespicemistress.blogspot.com. Keep it Spicy!

The Spice Queen The Official Blog of Mild Bill's Spice Queen & VERY Unofficial Blog of Kelly Brignon. Keep it Spicy!