Ingredients 

• 2 cups, plus 2 tablespoons all-purpose flour (plus some for dusting)
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons melted butter or oil or vegetable shortening
• 1 cup warm water
• Oil for frying
• The Native Guy Orange Blossom honey for drizzling

Instructions

Sift together the dry ingredients. Add the shortening and water mixing with your hand or with a food processor (add more flour if needed to mix into a ball). Allow dough to rest for 10-15 minutes covered with a damp paper towel. Using a rolling pin, roll dough ¼-inch thick circle or rectangle. Cut into desired shapes. Fry in preheated, 360˚F oil, until golden brown.

Serve warm with a drizzle of honey.

Recipe from our appearance on So Flo Taste

• 2 pork tenderloins
• 2 tablespoons of your favorite The Native Guy honey (we recommend Saw Palmetto)
• 2 tablespoons soy sauce
• ½-inch piece of fresh ginger, peeled fresh
• 3 tablespoon olive oil
• ½ teaspoon black peppercorns
• 2 toasted star anise
• vegetable oil for searing

For the sauce:

• 4 tablespoons butter
• 2 tablespoons honey
• 2 tablespoons soy sauce (low sodium)
• ½ Granny Smith apple, shaved thin 

Instructions

Make a marinade by combining everything except for the vegetable oil. Marinate the tenderloins overnight. Remove from the marinade, discarding any peppercorns that stick to the meat. Sear the pork either in a sauté pan or a grill pan with a little oil until brown on all sides. Place in a 375˚F oven for about 8 minutes for a nice medium temperature.

Brown the butter in a small saucepan, over medium heat shaking the pan constantly. Remove from the heat and carefully add the honey and soy sauce, whisk together to combine. Pour the sauce over the roasted pork tenderloin and top with fresh shaved apples.

Recipe from our appearance on So Flo Taste 

• 1/4 pound mackerel filet, sliced into ½-inch pieces (keep the skin on as it’s delicious)
• 2 ¾-inch thick slices of sourdough or similar rustic bread
• Olive oil for drizzling
• 1-2 avocadoes
• Juice of 1 lime
• 1 Serrano pepper (seeded and 1/8-inch diced)
• 2-3 red radishes, any variety that’s available, shaved thin
• Sea salt
• The Native Guy wildflower honey

Instructions

Drizzle the bread with olive oil and toast in a pan until golden on both sides, or in a toaster oven. Set aside.

Brush the fish with oil, grill on a pan or in a bbq about 3 minutes per side.

Smash together the avocado with the chilies, lime juice and a drizzle of olive oil and a pinch of salt. Top the toast with a generous smear of avocado. Top each toast with 2-3 slices of the mackerel filet. Top with shaved radish, a pinch of sea salt and a drizzle of honey.

Recipe from our appearance on So Flo Taste