Grilled Ayam with Peanut Sauce

Ayam Grilled Chicken

Ayam Grilled Chicken

Okay, I’ve “tested” this recipe many more times than was truly necessary because it is so easy, healthy and delicious. Our new Indonesian Ayam is the star- gracing the chicken and the peanut sauce with a notable but not overpowering melange of Indonesian spicing. Serve with grilled pineapple and fresh mixed greens and you’ve got a fabulous tropical salad for your next barbecue. If you want a little more with your meal, cook up some saffron rice to serve alongside.

Grilled Ayam with Peanut Sauce

Ingredients

6 tablespoons ground Indonesian Ayam Spice, divided
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
1/4 cup chopped fresh cilantro
1/4 cup lemon juice
2 tablespoons honey
1 tablespoon sesame oil
3 pounds boneless, skinless chicken thighs

Instructions

  1. To make the sauce, combine 3 tablespoons of the Indonesian Ayam Spice with the soy sauce, rice wine vinegar, peanut butter, cilantro, lemon juice, honey and sesame oil in a 1 quart jar with a tight fitting lid. Shake well.
  2. Rinse the chicken thighs and pat dry. Sprinkle with 3 tablespoons of the Indonesian Ayam Spice and rub the seasoning into the meat. Transfer the seasoned meat to a large ziplock bag and pour half of the sauce over the meat. Reserve the remainder of the sauce for dipping or dressing at the table.
  3. Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.
  4. Grill the meat over medium-high heat for about 20 minutes, until it is cooked through.
  5. Serve over mixed leafy greens- baby chard, kale, bok choy, tat soi- with grilled pineapple. Top with additional peanut sauce.
http://www.silkroaddiary.com/ayam-grilled-chicken-salad/

 

Categories: Recipes | Leave a comment

Coriander Cures Spring Fever

Coriander cures spring fever!

Coriander cures spring fever!

At a time of year when the thought of cooking another winter squash is too much to bear, and the shoots of green aren’t quite tall enough for harvest yet, (where IS that asparagus, anyway???), coriander is the cure. The light, mellow citrus flavors elevate the palate in anticipation of the season to come. Most commonly found as an essential layer of flavor in spice blends- from the exotic curries and masalas of India to the familiar pickling spices and crab boils found here in the States- it can shine even more brightly used alone or in simple combinations to bring light fresh flavor in any season.

Coriander has been cultivated since ancient times and infused into the cuisines of every continent. It comes in two varieties- commonly called Indian and European- because of where they are typically grown and used. Both have the same light flavor profile and singular ability to add both a savory base and citrus top notes with just one spice. The European variety is more brown in color and round in shape, whereas the Indian is greenish-yellow and oblong. Indian coriander is not as common on the American market. It can be more bold,  presenting stronger citrus top notes, and a creamy element not found in the European variety. They can be used interchangeably, and in combination.

European and Indian Coriander

European and Indian Coriander

The flavors of coriander are best preserved in the whole seeds, which can easily be ground right before use. It can be a little “husky” so you may want to sift the ground coriander before use if you grind it at home. Me? I like it rustic and don’t mind the crunch. Here are some recipes to bring coriander onto the table for breakfast, lunch or dinner and dessert- because that’s how we roll. There just isn’t enough room in the spice pantry for the ones you cant’s use in multiple recipes.

Crunchy Coriander Granola

Coriander Roasted Beets

Millet Coriander Carrot Cake

Last spice note on coriander? The seeds come from the same plant that gives us cilantro, and before you know it, summer will be here and we’ll all be be eating fish tacos on the beach.

Fresh Coriander Leaves = Cilantro!

Fresh Coriander Leaves = Cilantro!

 

Categories: Recipes | Leave a comment

Coriander Roasted Beets

Ready to Roast!

Ready to Roast!

Roasting beets concentrates their flavor and the complement of coriander is delicious. We like to roast a whole pan-full and serve them as a side dish or atop a dark leafy green salad of chard, kale and spinach. Choose beets of a similar size so they cook at about the same rate, and both the gold and red varieties can be used alone or in combination. The spice mix of coriander, sesame, marjoram and urfa is bright and pleasing with just a hint of mild heat. Inspired by our love of dukkah and Israeli za’atar, this blend is a variation on those themes with coriander taking center stage.

Toasted Coriander and Sesame

Toasted Coriander and Sesame

This spice mixture goes well with other roasted vegetables too- like carrots or parsnips and can be used as a crust on meat and seafood. You can vary the consistency to go with your dish- we like it medium-fine to sprinkle on vegetables and a more coarse to use as a crust. For another variation, grind the coriander seeds, but leave the sesame seeds whole for additional crunch.

Medium-fine texture for vegetables.

Medium-fine texture for vegetables.

Out of the oven, these beets have heavenly, and healthy flavor. Enjoy.

Coriander Roasted Beets

Coriander Roasted Beets

Coriander Roasted Beets

Ingredients

For the beets
8-10 medium beets, golden or red
2 teaspoons avocado oil
1/2 teaspoon kosher salt
For the spice blend
1 teaspoon white sesame seeds
2 teaspoons Indian coriander
2 teaspoons European coriander
1 teaspoon marjoram
1/2 teaspoon urfa biber
2 teaspoons avocado oil

Instructions

  1. Preheat the oven to 375 degrees
  2. Scrub the beets clean and arrange them in a cast iron skillet or Dutch oven. Coat with avocado oil and sprinkle with salt. Cover the pan tightly and roast the beets for 45-60 minutes, until they can easily be pierced with a fork.
  3. While the beets are roasting, prepare the spices. In a heavy dry pan over medium heat, toast the sesame and coriander seeds until they are lightly browned. Remove to a plate to cool.
  4. Crush the toasted sesame and coriander seeds in a mortar and pestle, or pulse in an electric mill, to a medium-fine consistency. Then add the marjoram and urfa and crush or pulse gently to combine. Add the Murray River flake salt.
  5. Remove the beets from the oven and increase the oven temperature to 400 degrees.
  6. Allow the beets to cool to the touch. Slice off the tops and the peel the beets. The skins should slip off easily.
  7. Chop the beets into quarters or eighths and place them in a large bowl. Drizzle with the avocado oil and toss to coat. Sprinkle the spice mixture over the beets and spread them on a grill pan.
  8. Roast 10 minutes more to fuse the spice flavors with the beets.
http://www.silkroaddiary.com/roasted-beets-coriander-crust/

Categories: Recipes, Sides | Tags: , , , , , | Leave a comment

Millet-Coriander Carrot Cake

It’s a toss up whether the texture or flavor of this cake make it such a winner- but combined there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth with coconut oil, and the bright flavor of coriander is delightful . Healthy enough to have for breakfast and tasty enough for tea time or dessert, this versatile cake is a snap to make so enjoy it any time.

Millet Coriander Carrot Cake

Millet Coriander Carrot Cake

Millet-Coriander Carrot Cake

Ingredients

1 cup all purpose or gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground coriander
2 eggs
1/2 cup coconut oil, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 cup grated carrot
1/3 cup millet

Instructions

  1. Preheat the oven to 350 degrees. Line the bottom of an 8x8' cake pan with parchment paper, grease and flour the parchment and sides of the pan..
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
  3. In a large bowl, whisk together the eggs, sugar, maple syrup and coconut oil. Gently fold in the flour mixture. Then add the grated carrot and millet. Stir until just combined.
  4. Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
http://www.silkroaddiary.com/millet-coriander-carrot-cake/

 

Categories: Recipes, Snacky Bits, Sweet Somethings | Tags: , , | 2 Comments

Crunchy Coriander Granola

This crunchy coriander granola IS a breakfast champion. The mellow flavor of coriander seeds is complemented by orange zest and coconut oil in every bite, and it is perfectly toasted to give a satisfying crunch to your breakfast bowl. This sublime cereal can also serve as a base for crusts, crumbles and bars or as a nutty topping for an ice cream sundae.

Crunchy Coriander Granola

Crunchy Coriander Granola

Crunchy Coriander Granola

Ingredients

4 cups rolled oats
1 cup sliced or slivered almonds
3/4 cup pumpkin or sunflower seeds
1/2 cup Indian coriander seeds
1/4 cup chia seeds
1 teaspoon kosher salt
1/2 cup maple syrup
1/4 cup honey
3/4 cup melted coconut oil
1 navel orange

Instructions

  1. Preheat oven to 325 degrees
  2. In a large bowl, combine all dry ingredients and stir to combine.
  3. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and add the maple syrup and honey. Stir well.
  4. Pour the coconut oil mixture over the dry ingredients and stir to coat.
  5. Line a large sheet pan with parchment and spread the granola out in an even layer on the pan. Bake for 20 minutes. Remove the pan from the oven and stir the granola, returning it to an even layer. Put the pan back in the oven and cook 20 minutes more. Stir again and continue cooking until the granola is toasted and golden, about 10-15 minutes more.
  6. Remove the pan from the oven and zest the orange over the warm granola. Allow the granola to cool on the sheet pan and it will crisp up even more.
  7. Store in an airtight container.
http://www.silkroaddiary.com/crunchy-coriander-granola/

Categories: Breakfast, Recipes, Snacky Bits | Tags: , , , , | Leave a comment

Voodoo Shrimp and Grits

Have you ever eaten something so good that it induces a trance?  Well, check out our Voodoo Shrimp and Grits.  This classic dish features our best-selling spice blend, Voodoo, a robust seasoning which includes onion, garlic, whole mustard seeds, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras.  French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.  Definitely rich, this recipe could be the inspiration for your own Mardi Gras ritual.

Shrimp and Grits

Voodoo Shrimp and Grits

 

Voodoo Shrimp and Grits

Ingredients

For the Grits
6 cups water
1 teaspoon Kosher salt
1 1/2 cups stone ground grits or polenta
3 cups half and half
1 stick butter, cut into pieces
1/4 teaspoon Tellicherry black pepper, freshly ground
1/2 teaspoon Voodoo
For the Sauce
2 tablespoons vegetable oil
2 andouille sausages
1 medium sweet onion
1 clove garlic
1 teaspoon dulce pimenton
1/4 teaspoon thyme
1/2 teaspoon Mexican oregano
1 1/2 cups fish stock or shrimp stock made from reserved shells
1/3 cup heavy cream
1 1/2 pounds fresh medium shrimp, peeled and deveined

Instructions

    For the Grits:
  1. Put water in a large pot and bring to a rolling boil.
  2. Add salt and slowly sprinkle in grits while stirring with a wooden spoon.
  3. Add the half-and-half and return to a simmer.
  4. Cook the grits slowly, over low heat for 30-40 minutes until most of the liquid has been absorbed.
  5. Stir in butter, Tellicherry black pepper and Voodoo
  6. Continue to cook grits until they are smooth and creamy.
  7. Hold covered, in a warm spot, while you finish preparing the shrimp and sauce.
  8. For the Sauce:
  9. In a heavy saucepan, heat 1 tablespoon of the oil over medium heat and brown the andouille sausage. Once the sausage begins to brown, about 3-4 minutes, remove from pan and set aside.
  10. Season both sides of the shrimp with a sprinkle of Voodoo and sear over medium high heat for about a minute on each side, working in batches to not crowd the pan. Remove from pan and set aside.
  11. Add remaining 1 tablespoon of oil to pan
  12. Add cooked sausage onion, pepper, garlic and spices. Sauté for 3 minutes, until the onion is tender and translucent
  13. Add stock and bring to boil, gently scrape the bottom of the pan to remove any flavorful bits on the bottom of the pan
  14. Reduce heat and slowly add the cream
  15. Bring up to a simmer and allow to reduce until sauce begins to thicken slightly, about 10 minutes.
  16. Once thickened, add seared shrimp and simmer until the shrimp are just cooked, about 2-3 minutes.
  17. When the sauce is finished, rewarm the grits and serve in a shallow bowl with the sauce spooned over the grits.
  18. Finish with Voodoo to taste.
http://www.silkroaddiary.com/mardi-gras-shrimp-and-grits/

Categories: Cajun & Creole, Fruits of the Sea, Holiday, Hot Topics, Main Meals, Recipes | Tags: , , , , | 6 Comments