Signature Vibe Sauce

Ingredients

• 6 large eggs, for hard-boiling
• 3–4 tbsp Signature Vibe sauce, replacing mayonnaise
• 1 tbsp spicy relish, drained well
• 3 strips cooked crispy bacon, finely crumbled and divided
• ½ cup all-purpose flour
• 2 additional eggs, beaten, for coating
• 1 cup panko breadcrumbs
• ¼ tsp salt, plus more to taste
• Black pepper, to taste
• Neutral frying oil, such as canola or vegetable oil
• Chopped chives and a little paprika, optional garnish

Method

1. Place the 6 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, cover, remove from the heat, and let stand for 12 minutes, until the whites and yolks are firm. Transfer to ice water for 10 minutes, then peel.
2. Halve the eggs lengthwise. Gently remove the yolks into a bowl and pat the whites dry.
3. Mash the yolks with 3 tbsp Signature Vibe sauce until smooth. Fold in the drained spicy relish and about two-thirds of the bacon. Add the remaining 1 tbsp sauce a little at a time if needed for a creamy, scoopable filling. Taste before adding salt and pepper. Keep the filling refrigerated while frying.
4. Set up three shallow bowls: flour mixed with ¼ tsp salt, the 2 beaten eggs, and panko. Coat each egg-white half in flour, then beaten egg, then panko, covering the outside and cavity. Set on a tray.
5. Add about 1½ inches of oil to a deep, heavy pot, keeping the pot no more than half full. Heat to 350°F. Fry the coated whites in small batches for 2–3 minutes, turning as needed, until the coating is fully cooked, crisp, and golden and the egg white reaches 160°F. Use a slotted spoon to transfer to a wire rack. Return the oil to 350°F between batches.
6. Let the fried whites cool for 2–3 minutes. Spoon or pipe the chilled Signature Vibe filling into each half. Top with the remaining bacon, plus chives and paprika if desired. Serve promptly for the best crunch.

Ingredients

• 1 pound fully cooked Patagonian scallops, chilled and drained
• 1 large English cucumber, diced
• 6 mini sweet bell peppers, stems and seeds removed, diced
• ¼ cup SZND VIBES Signature Sauce, plus more to taste
• 1 tablespoon garlic chili crunch oil, plus more to taste

Method

1. Prep the vegetables. Dice the cucumber and mini bell peppers into small, evenly sized pieces. Pat the cucumber dry to keep the sauce from becoming watery.
2. Add the scallops. Place the fully cooked, chilled scallops in a large bowl with the cucumber and peppers.
3. Bring the flavor. Add the SZND VIBES Signature Sauce and garlic chili crunch oil. Gently toss until everything is evenly coated.
4. Make it your vibe. Taste and add more Signature Sauce for extra flavor or chili crunch oil for more heat.
5. Serve. Spoon into small bowls or serve with sturdy tortilla chips. Keep chilled until ready to enjoy.

Make It Your Vibe

Start with a smaller amount of chili crunch oil for a milder bite, then build the heat to your liking.

Fresh crunch. Tender scallops. Signature flavor.

Ingredients

• 1 pound ground beef
• 1 teaspoon neutral oil, if needed
• ½ medium onion, finely diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt, plus more to taste
• ¼ cup water
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• ½ cup shredded cheddar or crumbled cotija
• ¼ cup SZND VIBES Signature Sauce, plus more to taste
• Fresh cilantro and lime wedges, optional

Method

1. Warm a large skillet over medium-high heat. Add oil if needed, then the onion. Cook for 3–4 minutes until softened.
2. Add the ground beef and break it into small pieces. Cook until the beef reaches 160°F, then drain excess fat.
3. Stir in the garlic, chili powder, cumin, paprika, and salt. Cook for 1 minute, add the water, and simmer for 3–5 minutes until the filling is juicy and the liquid mostly reduces. Taste and adjust seasoning.
4. Warm the tortillas in a dry skillet until soft and lightly toasted. Keep covered with a clean towel.
5. Fill each tortilla with seasoned beef, lettuce, tomatoes, and cheese. Drizzle SZND VIBES Signature Sauce over the toppings.
6. Finish with cilantro and a squeeze of lime if desired. Serve immediately with extra Signature Sauce at the table.

Ingredients

• 1½ lb small potatoes
• 2 tbsp olive oil
• ½ tsp kosher salt, plus more for the water
• ¼ tsp black pepper
• ¼ cup Signature Vibe sauce, plus more to taste
• 2 tbsp chopped chives or green onions

Method

1. Heat the oven to 425°F. Line a large baking sheet with parchment.
2. Cover the potatoes with salted water in a pot. Bring to a boil, then simmer 15–20 minutes until fork-tender. Drain and let steam-dry for 5 minutes.
3. Arrange the potatoes on the baking sheet. Gently press each with the bottom of a glass until flattened, keeping each potato in one piece.
4. Brush with olive oil and season with salt and pepper. Roast 20–25 minutes until golden and crisp.
5. Drizzle with Signature Vibe sauce and scatter the chives over the top. Serve warm.

Ingredients

• 4 cups shredded cabbage or plain coleslaw mix
• 1 medium carrot, grated (omit if using a mix with carrots)
• ⅓ cup Signature Vibe sauce
• 1 tbsp apple cider vinegar
• 2 tbsp sliced green onions
• Salt and black pepper, to taste

Method

1. Whisk the Signature Vibe sauce and apple cider vinegar in a large bowl.
2. Add the cabbage, carrot, and green onions. Toss until evenly coated.
3. Let stand for 5 minutes, then taste and season with salt and pepper. Add a little more sauce if you prefer a creamier slaw.
4. Serve as a side or add to sandwiches. Refrigerate until ready to serve.