Recipe of the Month
Standing Walrus

Click here to go directly to the Orders Page.

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Click here to go to my recipe for Jamaican Jerked, Pork Butt Steaks.

Cap'n Crunch Chicken


Special thanks goes out to James in Montreal, Canada for coming up with this GREAT recipe and picture. If you've got a special recipe using one of the Butt Kickin' products, and be sure to take a picture of it.



And, be sure to check out next month's flyer, 'cause there's another new spice blend on the way. A Crab Boil, and that'll make a perfect 10.


Click here to go to my recipe for How to Make a Butter Lamb
Easter was a great success, and thanks to all those who sent in a picture of their Butter Lamb.
If you haven't noticed the picture on the left, I've got a new bottle size. Now, you can order a large bottle of most of my spices, and not just a 1 pound bag.

I've also purchased a New and Dedicated Label Printer. My old labels were printed on a standard home printer, and the printing ran, or faded if your hands were even just a little damp. This new printer prints real labels, with brighter colors, that won't run.


Welcome to Cap'n Ron's. I'm a firm believer in controlling the amount of salt and sugar in my cooking, and have developed my own line herbs and spice blends that contain No Salt, No Sugar, No MSG, and are All Natural. Each has been specifically designed to enhance and compliment your cooking with you controlling the amount of salt and sugar you're using.

My Seasoning Blends add a lot of flavor to your cooking, and can be hot or not depending upon how much you use. There are currently about 240 recipes showcasing how to use and cook with my herbs and spices. I know you'll enjoy them all along with my line of fine seasoning blends.

Click to see my 3 most popular Recipes


If you like my recipes, and would like to be notified when I've posted more you can subcsribe to my Monthly Flyer by sending an email to thecapn@capnrons.com.










2 New
SPICE BLENDS


Seafood Blend Label, Picture

SouthWest Label, Picture

Use these as a rub or as the flavoring for a sauce as in the 2 recipes shown below.


Here are the new recipes I've showcased this month.

My Thanks to James in Montreal who sent in the Cap'n Crunch Chicken, along with a great picture.


Click here to view my Cap'n Crunch Chicken Recipe.
Cap'n Crunch Chicken

Go to my, Jerked, Honey / Mustard Aioli  recipe
Jerked, Honey / Mustard Aioli

Go to my, Curried Chicken Thighs Recipe
Curried Chicken Thighs

Go to my, Steakhouse Brined, Pork Loin Roast  recipe
Steakhouse Brined,
Pork Loin Roast


Go to my, Jamaican Curried Shrimp Recipe
Jamaican Curried Shrimp

Go to my, Pork Loin Sandwiches Recipe
Pork Loin Sandwiches

Go to my, Boiled, then Baked, Chicken Wings  Recipe
Boiled, then Baked,
Chicken Wings