Chef Richard Blais, renowned for his appearances on "Next Level Chef" and his culinary expertise, has unveiled his unique black lime spice blend. This versatile seasoning, a staple at his Four Flamingos restaurants in Florida, adds a distinctive flavor to a variety of dishes.

Blais, a "Top Chef" alum and co-star of "Next Level Chef" alongside Gordon Ramsay and Nyesha Arrington, developed this spice mixture as part of his exploration into the culinary landscape of Key West. Inspired by the region's rich history and cultural influences, Blais sought to create a flavor profile that captured the essence of the area.

The black lime spice, primarily used for the swordfish "ribeye" at his restaurants, is equally delicious with other seafood, chicken, or steak. Blais encourages home cooks to experiment by incorporating this spice into their own BBQ rubs.

Blais's passion for cooking extends beyond the competitive culinary scene. He describes his experience on "Next Level Chef" as a dream come true, relishing the opportunity to work with and learn from culinary giants like Ramsay and Arrington. He believes the show's competitive format and high-stakes challenges will appeal to anyone who enjoys the thrill of culinary sport.

Four Flamingos Key West holds a special significance for Blais as his first dockside restaurant. The opening of this location prompted him to share his signature black lime spice recipe with a wider audience.

Richard Blais' Black Lime Spice

Ingredients:

• 3 cups black lime spice (pulverized dried Persian lime)
• 1½ cups dried garlic
• 1 cup black pepper

Directions:

To create black limes, boil fresh limes in salted water briefly, then immediately plunge them into an ice bath. Dry the limes completely until they become hard and dark brown/black. This can be achieved using a dehydrator or a hot, dry environment. The resulting black limes can be pulverized to create the spice blend or used whole in stews and soups for a unique flavor dimension.