Legend Spice Recipes


  • One whole Chicken… Approx.2 to 3 lbs. (cut into serving pieces).
    (Or 4 chicken breasts w/ or w/o skin… )
  • 2 tbsp. Ohana Legend Spice blend
  • 1 tsp. Cumin (optional)
  • 1 ea. Fresh Lime – Juiced*
  • 1 tbsp. Lime zest, ½ cup White wine, water or chicken broth
  • ¼ cup Olive oil

Preheat oven to 400*

Zest lime before juicing… Combine all the ingredients in a sealable plastic bag, reserving ¼ cup of marinade for basting chicken just after removing from the oven. Place chicken in a plastic bag with the marinade, turning occasionally to recoat. Marinate for at least one hour. Pat chicken dry with paper towel, place in pan roasting pan. Roast for 30 minutes at 400 degrees. Reduce the heat to 350 degrees and roast for an additional 45 minutes or until juices run clear. Chicken breasts should take 30 to 40 minutes. Garnish with fresh cilantro and lime slices…

Serve with Legend spiced potato wedges cooked along with the chicken.

Substitute fresh lemon for lime…



To prepare the sauce: Combine the Legend spice with the lime or lemon juice and cold water… Then stir and blend in the mayonnaise until sauce is smooth


  • 4 Tortillas ( Flour or corn)
  • 2 cups Green cabbage finely shredded
  • 12 oz. Cooked fish, chicken, pork or beef in shreaded into bitesize pieces. Heated or room temperature for serving.
  • Legend sauce for soft tacos
  • Fresh cilantro

Optional: Grated Cheddar and/or Jack Cheese… Diced Tomatoes… Sour Cream… Green Onions… Chopped Black Olives…

Arrange the ingredients of your choice a serving platter. Heat the tortillas and keep warm in a tortilla server or warp in a towel…
To build tacos: Add meat, sauce, cabbage, cilantro and options to the tortilla and fold into a taco…
To complete the meal … Serve with black beans, ( hot or cold ) a corn relish or corn on the cob w/ Ohana Spiced Butter.
This is a perfect way to use left-over meats, fish and poultry…


Three Meals… One Beef Roast

  • 2 to 3 lb. Butt or chuck roast, bone in, cut about 2 inches thick…
  • 2 tbsp. Ohana Legend Spice blend (more if necessary)
  • 1 cup of red wine over the top of the roast.
  • 1 medium onion sliced
  • 1 carrot diced
  • 3 stalks of celery chopped
  • flour for dusting the roast before browning.

Heat oven to 350 degrees. Dredge the roast in flour, place in a heavy pot and brown on each side Add the red wine to release all the browned bits in the pot. Transfer the roast and pan juice to a baking pan. Spread the Ohana Legend blend to cover the top. Add the vegetables. Cover loosely with a piece of foil and bake for 3 hours. Enjoy with a fresh batch vegetables cooked along with the roast during the last hour.

It’s all about the leftovers…

 Great for bodacious beef dip sandwiches, with coleslaw and BBQ sauce.
 Use as a filling for tacos or enchiladas
 Shred to make an exceptionally flavored pasta bolonaise.
 Serve over a green salad



  • 2 lb. Ground Beef (approximately) … more rather than less is better.
  • 4 cups Bread torn in small pieces (lightly packed)
  • 1 cups grated Zucchini
  • ½ cups finely grated Carrot
  • 2 tbs. grated Onion
  • 2 Eggs
  • Salt and Pepper
  • Ohana Legend BBQ sauce (see recipe on this page!)


Heat the oven to 350 degrees. In a large bowl combine all the ingredients. Mix well to achieve a uniform blended consistency. Shape into a loaf and place in a lightly oiled pan. Set the baking pan in the center of a 350 degree oven and bake for 60 minutes. Cover the top of the meat loaf with a layer of Legend BBQ sauce and cook an additional 10 minutes…

Remove the meat loaf from the oven, place on a serving plate and serve.



  • 4 Chicken breasts (with or w/o skin)
  • 2 cups Panko bread crumbs
  • 1/4 cup flour (on a plate or bowl)
  • 1/4 cup milk (water or stock)(in a bowl)
  • 2 tbsp. Ohana Legend Spice blend
  • Olive oil for frying

Preheat a large skillet to medium hot and add 1/4 inch of olive oil for frying. On a plate or in a wide bowl mix the panko bread crumbs and Legend spice blend. Rinse and pat dry the chicken breasts. Dredge each breast lightly in flour, then the milk and finally the seasoned panko crumbs. Discard the used ingredients when finished. Place chicken breasts in the hot skillet without crowding and brown evenly on both sides.

 A great addition to a meal served with coleslaw and potatoes.


Simply mix the Legend spice blend into the cream cheese. Blend the ingredienents well. Place a 1/2teaspoon or more of the filling and fold the salami in half pressing them together. The ultimate finger-food…

Use Volcanic Legend or Tradition.
Add green onion, chives or sundried tomatoes.


Heat the oven to 375 degrees. Place the potatoes in a large bowl and toss with the remaining ingredients. Spread the well coated potatoes out evenly on a baking sheet. Bake for approximately 40 minutes depending on the size of the wedges. Serve hot. Serves four…


  • 5 tbsp. Catsup
  • 3 tbsp. Brown sugar
  • 1 tbsp. Ohana Legend Spice blend
  • 1tbsp. Cider vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. Corn starch
  • 1/2 cup Orange juice

Combine all the ingredients in a sauce pan. Bring the mixture to a slow boil, stir-ring frequently… until thickened. Remove from the heat and let stand for 5 minutes. Best when used to baste during the last few minutes of cooking to pre-vent burning or later as a side dish.

 Works well with beef, pork and Chicken.


Flatten out the flank on a cutting board. Note the direction of the grain. Score the meat in a cross hatch pattern against the grain to 1/4 inch deep with each cut a 1/2 inch apart on both sides. ‘this will prevent the flank steak from tightening up as it grills. Rub the Legend spice blend on one side. Cook right away or cover and refrigerate up to an hour 15 minutes to come back to room temperature. Place the flank steak over a moderately hot grill Legend spiced side up to allow the meat and herbs to warm before turning. Cook to your grilling preference and let stand for a few minutes before slicing into strips across the grain.

 Serve with Legend oven fried potatoes.


Brown the ground beef in a heavy skillet breaking up the larger clumps as it cooks. Add the onion, Legend and cumin. Continue cooking until the onions are soft…

Drain off any excess fats and it is ready to serve hot.