Ingredients

• 4 beef cutlets
• ½ cup all-purpose flour
• 2 tbsp LXV Eternal Hearth Spice, divided
• 1 egg + ½ cup buttermilk
• ½ cup vegetable oil, for frying
• 2 tbsp unsalted butter
• 2 tbsp flour (for gravy)
• 1½ cups whole milk
• Flaky salt, to finish

Method

1. 1. Mix flour with 1 tbsp Eternal Hearth Spice in one shallow bowl. Whisk egg and buttermilk in a second bowl.
2. 2. Pound cutlets to ¼-inch thickness. Dredge in seasoned flour, dip in egg mixture, then coat once more in flour.
3. 3. Heat oil over medium-high. Fry steaks 3–4 minutes per side until deeply golden. Rest on a wire rack.
4. 4. Pour off excess oil, leaving 2 tbsp. Add butter and flour, whisking 1–2 minutes to build a roux.
5. 5. Gradually whisk in milk until smooth and thickened, about 3–4 minutes. Stir in remaining Eternal Hearth Spice.
6. 6. Smother steaks in gravy and finish with a pinch of extra spice blend at the table.
7. Ingredients
8. 4 bone-in chicken thighs or breasts
9. 2 tbsp LXV Songs of Marrakech Spice
10. 3 tbsp extra virgin olive oil
11. 1 orange, sliced into rounds
12. 1 red onion,...
13. A beloved Southern classic, elevated with LXV's Eternal Hearth Spice — deeply savory, impossibly satisfying.
14. Comfort - Eternal Hearth Spice

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