Grilling Aside: Planning the Perfect Summer Cookout

Posted on June 19, 2013 by World Spice Merchants
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In the last few weeks we’ve shown you a host of delicious recipes and grilling tips for your summer cookout. We’ll continue to roll those out as summer grilling season progresses, but with the hottest grilling day of the year coming up(solstice, 4th of July, take your pick), we want to take a moment to address all those pesky little details that go into planning an awesome cookout.

#1 Location, location, location

Whether you choose to host a cookout in your own backyard, park, or camp site, you’ll need to consider the logistics. Choosing your backyard will make things easier for you, but the mess left behind is yours to deal with and yours alone. Make sure if you’re having your grilling party elsewhere that you have plenty of supplies for food and drink, and that you get the tough prep work out of the way early.

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#2 Appetizers

Waiting for the first batch of goods from the grill can seem like an eternity. Help your guests get through the wait by grilling up some appetizers, like these shrimp:

Looks good, doesn’t it?

They’ll cook fast and give your guest something to talk about before the main event.

#3 Make your sides easy

Our Chaat Masala Fruit Salad will blow guests away, and can be prepared in advance. You can use it as an appetizer as well.

If you want to include corn as a side dish, you might already know about the technique for cooking corn without the benefit of a big pot. It’s called “Cooler Corn” and yes, it’s exactly what you think. Load your ears of corn into a clean cooler, and pour boiling water over it 30 minutes before you plan to serve. Close the lid and forget all about it. This corn will be cooked in roughly 30 minutes, but you can leave it in the cooler for up to 2 hours without it getting over cooked.

 

More like "Coolest Corn" Am I right?

More like “Coolest Corn” Am I right?

 

Don’t forget to ask guests to chip in on the sides. You never know what they might bring, but that’s why it’s called a potluck. If they love good food as much as you do, you might be the potluckiest!

#4 Keep it simple, stupid

My Mantra. Overplanning, or planning complex events will rob you of the pleasure of grilling and spending time with friends and family. Your guests are there for good food and good company, and in the end if you can provide those two things, you’ll all have a great time. Stop worrying so much, it’s a cookout for crying out loud!

photo credit: wsilver via photopin cc

Categories: Grilling Season | Tags: , , , , , | Leave a comment

Chaat Masala Fruit Salad

Posted on June 16, 2013 by Amanda

Want to raise a few eyebrows at your next picnic or barbeque? Try our Chaat Masala Fruit Salad for a wholly unexpected treat. This traditional Indian street food combines pungent, piquant and savory spices with black salt, citrus and fresh fruit for a refreshing summer treat. The flavor combinations are simply outstanding.  Try the party sized recipe below and mix it up with just about any seasonal fruits. We were wishing we had some watermelon….

Chaat Fruit

Chaat Fruit

 

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Chaat Fruit

Ingredients

2 bananas
2 cucumbers
2 oranges
2 apples
1 pound strawberries
2 cups red grapes
1 teaspoon Chaat Masala
1/2 teaspoon asafoetida
1/2 teaspoon black salt
1/2 cup lemon juice
3 tablespoons chopped mint or cilantro

Instructions

  1. Chop fruit into bite sized pieces and combine in a large bowl. Reserve half of one of the oranges.
  2. In a small bowl, combine the chaat masala, asafoetida, black salt and lemon juice. Zest the rind from the reserved half orange into the mixture and squeeze in the juice. Mix well and pour over the fruit mixture.
  3. Garnish with mint or cilantro.
http://www.silkroaddiary.com/chaat-fruit/

Categories: Recipes, Sides, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Summer Grilling: Different Rubs for Different Meats

Posted on June 13, 2013 by World Spice Merchants
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Halfway through June-uary, the summer grilling season is finally beginning to heat up. Are you ready to take your summer cookouts to the next level?

Dry rubs are a combination of herbs, spices, salt, and sugar that will infuse fabulous flavor into your meat and form a delicious crust for anything you care to throw on the fire. Whether you’re grilling with steak, fish, pork, or chicken, there are different dry rubs that are best suited for each, sometimes so many it can be hard to choose. Here are the World Spice staff picks for each:

Ribs and Brisket:
We recommend our Memphis Beale St. for ribs and brisket. or anything you want to cook low and slow. In this rub, coriander, celery seeds, and mustard seeds are left whole, and pop open on the grill for some extra kick and crunchy texture!

Steak and Salmon:
Sherrie created our Sassy Steak Spice for, well, Steak, primarily, but we’ve found it delightful on salmon too. The exotic flavors fit the bill when you’re looking to season outside the box. With Alderwood smoked salt, chipotle flakes, Mexican oregano, long pepper, and Vietnamese cinnamon, this smoky/spicy/sweet dry rub is refreshingly different and perfectly balanced. Is Sassy the next culinary sensation? You decide.

Fish and Seafood:
For fish, we’ve got to hand the prize to our Yucatan Rojo blend. This traditional mix combines annatto seeds, true cinnamon, hints of citrus and chile with cumin and Mexican oregano for great taste and a rich red color. We like it best on white fish, shrimp or scallops. It can be used as a dry rub, or a combined with vinegar and lime(or orange) juice to create a tasty paste. The piquant flavors settle perfectly into fish tacos!

Pork:
Simple and straightforward, our Smoky BBQ Rub, which can turn any cut of pork into a smoky southern treat. A perfect way to add a touch of heat to the classic overcast Seattle summer day (regardless of what city you live in).

Chicken:
Our Fin & Feather blend was created with a more delicate hand than some of our more robust rubs. It still boasts plenty of flavor and a paprika base, but we’ve added a hint of citrus, extra onion and more herby notes from sage and marjoram. It remains our first choice for grilled chicken and has also become a favorite for Thanksgiving turkey on the grill. Try it any time as an addition to your flour mixture when frying chicken. Seriously, try it out.

Did we miss something? Maybe you’re feeling adventurous and are grilling with more exotic meats. Ask questions or tell us about your awesome summer grill stories in the comments.

photo credit: Bruce W Martin II via photopin cc

Categories: Grilling Season, Spice Notes | Tags: , , , , , | Leave a comment

Grilling Season: Charcoal vs. Gas

Posted on June 11, 2013 by Amanda
Steaks_beef_grilling_grilled_smoke_smokey_meat

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Grilling Season always begins with this heated debate: Is grilling with charcoal better, or grilling with gas?

Frankly, it depends on what you want. There are plenty of grills available, with bell and whistles ranging from none to outrageously extravagant. Because you’re here reading the Silk Road Diary, however, we’d like to believe that what you’re after is flavor and lots of it.

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When it comes to flavor, charcoal wins. Fire equals flavor. Just take a look at the photo on the right, from Adam Perry Lang’s awesome grilling-centric book, Charred and Scruffed.

Does that steak look delicious or dirty to you? If you answered delicious, then you’re not alone, and neither is anyone else who grills with charcoal and charcoal only.

If you answered dirty, then you may be the person that prefers lady propane. Your neighborhood propane dealer will surely point out the hign level of convenience- no lighter fluid, no matches, no chimney, just clean burning gas. Gas grill lovers also enjoy the ability to adjust grill temps with the twist of a knob. While it is possible to adjust and focus heat where you want it with charcoal, it requires a little more skill than knowing clockwise from counter-clockwise.

The debate rages on. We stand in defense of flavor, but we also realize that not everyone who grills this season is grilling for the first time ever. You may already own a gas grill, charcoal grill, or even an authentic George Foreman electric grill. Regardless of what you’re grilling with, you can always punch up the flavor factor with one of our Dry Rubs for grilling. Believe it!

Categories: Grilling Season, Hot Topics | Tags: , , , , , , , | Leave a comment

Smoky BBQ Pork

Posted on June 10, 2013 by Angelina

Pork shoulder is one of the most inexpensive cuts of meat, and you can find it almost anywhere. The lean meat is punctuated with ribbons of fat, which self-bastes the pork as it cooks slow and oh-so-low. While the meat is fabulously tender, it doesn’t boast much inherent flavor, which is where our Smoky BBQ Rub comes in. This spice blend, combined with beer, forms a marinade that infuses a wonderful smoked flavor deep in to the roast- you won’t believe it came from the oven. Banana leaves are a nod to traditional Mexican carnitas, effectively steaming the meat as it cooks slowly, holding in the moisture, while imparting some of their own nutty, grassy flavor. They can be purchased in many Latin and Asian markets- sometimes fresh, but often frozen, which works just as well.

Smoky BBQ

 

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Smoky BBQ Pork

Ingredients

3 pounds pork shoulder
1 tablespoon Smoky BBQ Rub
1 tablespoon garlic, chopped
1/2 cup light beer
2 teaspoons Mexican oregano
1 white onion, chopped
4 large banana leaves

Instructions

  1. Preheat oven to 300 degrees.
  2. In a bowl large enough to hold the pork, whisk together Smoky BBQ, garlic, beer and Mexican oregano.
  3. Place the pork in the bowl with the spice marinade and massage into the pork.
  4. Add diced onion and mix well.
  5. Marinate for three to six hours.
  6. Holding both ends of a banana leaf, slowly drag leaf over a burner on moderately high heat until the leaf slightly changes color and become shiny.
  7. Turn leaf over and toast other side in the same fashion.
  8. Repeat process with remaining leaves.
  9. Line roasting pan with 3 of the toasted banana leaves, shiny side down. Let excess hang over sides allowing enough excess to cover pork.
  10. Transfer pork mixture to banana-lined pan and fold overhang f leaves over pork to enclose completely. Use 4th leaf if needed.
  11. Roast for 4-5 hours, or until pork is tender and can be easily shredded with a fork.
  12. Allow pork to cool slightly, and shred into just larger than bite-sized pieces with two forks, and spread out on a cookie sheet.
  13. Turn your broiler on high, and adjust the oven rack to the upper 1/3 of the oven.
  14. Broil the shreds of pork for just a few minutes, until the fat sizzles and the edges of the shreds become golden and crisp.
  15. Serve as filling for tacos, alongside beans and rice or with classic American BBQ fare
http://www.silkroaddiary.com/smoky-bbq-pork/

Categories: BBQ, Caribbean, Latin America, Main Meals, North America, Recipes | Tags: , , , , , , | Leave a comment

A Feast of Ice and Fire

Posted on June 7, 2013 by Angelina
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Many fans of  the HBO Series “Game of Thrones” are still reeling from last week’s blood drenched “Red Wedding” episode. Readers of the book series  ”A Song of Ice and Fire” on which the show is based have a few advantages over the tv viewers:

  • They totally knew what was coming.
  • They had the pleasure of reading the author’s glorious descriptions of feasts and food.

By now, most fantasy foodies are familiar with the depictions of heavily laden tables known to induce jealous belly growls. Now you can put those burbles to bed, because World Spice now carries the official companion cookbook, “A Feast of Ice and Fire!”

George "Get over it." Martin

George “Get over it.” Martin

Author George R.R. Martin introduces “A Feast of Ice and Fire” by saying, “Food is one of life’s great pleasures.”  We couldn’t agree more!  The book is divided in to sections based on cuisines from Westeros, Braavos, and other regions of the “Game of Thrones” empire.

This book is also ripe with real history, as well as quotes and excerpts of narrative recipes from actual medieval books of cookery and baking. Many of the recipes, such as Pork Pie, (which, incidentally, looks fantastic) offer a historically accurate recipe, and follow it with a “modern” recipe, boosted with the likes of hot sauce, and other spices and seasonings that wouldn’t have been available in the early European kitchen. Each recipe is introduced by a decadent quote from one of the many scenes of feasting found in Martin’s books.

Long Pepper

Long Pepper

World Spice has long been the spice source for Medievalists seeking Poudre Douce, or “sweet powder,” and Poudre Forte, or “strong powder”  and both are used often throughout the book. Both blends rely heavily on cassia and ginger, with a dose of grains of paradise or long pepper, both of which were used in true medieval cooking, as this pre-dates the domestication and cultivation of the black peppercorns we know today. Also used again and again are two forms of pastry dough, which use a generous pinch of saffron for color and heavenly flavor.

For the lord or lady looking to to surprise guests with a spread of goat, elk, or venison, our English Beef Rub will tame the gamey edge of these meats, using the unmistakable flavor of  juniper in combination with these warm, sweeter spices to excite even a mundane beef roast and delight your honored guests.  Whatever you choose to serve, please observe the hospitality laws.  Failing to do so is a sure fire way to ruin dinner and spoil your appetite.  Bread and salt, people.  Bread and salt.

You can bet my next “Game of Thrones” screening will include a feast fit for the Iron Throne room- perhaps Mutton in Onion-Ale Broth, Trout Wrapped in Bacon, Roman Buttered Carrots, Cheese and Onion Pie, a Salad from Castle Black, and finish the whole lot with Poached Pears, Elizabethan Lemon Cakes, and a challis of Mulled Wine- but I’m open to your suggestions (from anyone but House Frey)!

Categories: British Isles, Hot Topics, Main Meals, Notes from the Field, Recipes, Sides, Sweet Somethings, Wet Your Whistle | Tags: , , , , , , | Leave a comment

Sassy Bourbon-Honey Salmon Fillets

Posted on June 2, 2013 by Amanda

We love salmon here in the northwest, and never tire of finding new ways to enjoy it. Lemon & dill? BORING. Our newest creation, Sassy Steak Spice, is bold and exotic, and hits all the flavor highlights- a little bit smoky, a little bit sweet with just a bit of herbs and heat- which perfectly compliments our favorite fish. We used grilling planks for an alder wood accent to finish it off.

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Sassy Bourbon-Honey Salmon Fillets

Ingredients

2 salmon fillets, about 1 pound each
¾ cup bourbon whiskey
¼ cup packed brown sugar
¼ cup honey
¼ cup orange juice
1-2 tablespoons Sassy Steak Spice

Instructions

  1. Prepare two grilling planks by soaking in water, or create a foil tray to hold the fish on the grill.
  2. Rinse the salmon and pat dry. Place in a zip loc bag.
  3. In a small bowl, whisk together the bourbon, brown sugar, honey, orange juice and Sassy Steak Spice. Use 1 tablespoon for regular sassy, and 2 for EXTRA sassy. Pour the mixture over the salmon in the bag and seal it. Put the bag in a shallow dish and marinate in the refrigerator for 1 hour, turning once after half an hour to make sure that the marinade has reached every little bit.
  4. Prepare your grill for indirect high heat.
  5. Remove the salmon from the marinade and place on planks or foil tray on the grill and close the lid. After 5 minutes, baste with additional marinade from the bag. Cook until done, another 5-7 minutes.
http://www.silkroaddiary.com/sassy-bourbon-honey-salmon-fillets/

Enjoy!

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Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Posted on May 29, 2013 by World Spice Merchants

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs a wallop of heat, but boasts a delicious complexity that will keep you coming back.  It’s the perfect accompaniment to these artichokes, or really anything your market basket can throw at it.

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Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Ingredients

2 lemons
4 large artichokes
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
2 tablespoons Rooster Spice
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Rooster Spice, to taste

Instructions

  1. Fill a Dutch oven with water, add the juice of 1 lemon and the bay leaf.
  2. Trim leaves from the top of artichoke, remove outer layers of leaves from the stem end and snip all remaining spiky tips from the outer leaves.
  3. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.
  4. As each artichoke is prepared in this way, drop it into the lemon water to prevent from turning brown.
  5. When artichokes are prepared, cover the pan and bring to a boil.
  6. Boil until the base of the stem can be pierced with a fork, about 12-15 minutes.
  7. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
  8. Meanwhile, combine garlic, lemon juice, and Rooster Spice with the mayonnaise. Mix well.
  9. Transfer to a serving dish and chill until needed.
  10. Preheat grill to medium.
  11. Slice the artichoke in half lengthwise.
  12. Scoop out the choke and first few inner layers in the center until the bottom is revealed
  13. Brush each half with olive oil and sprinkle with Murray River Flake Salt and Rooster Spice.
  14. Grill the artichokes until tender and lightly charred, about 5 minutes per side.
  15. Transfer to a serving platter, squeeze half a lemon over them and garnish with remaining lemon wedges.
  16. Serve warm, at room temperature or chilled alongside Spicy Garlic Mayonnaise.
http://www.silkroaddiary.com/rooster-grilled-artichokes-with-spicy-garlic-mayonaise/

Categories: Asia, BBQ, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , | 2 Comments

Cinnamon Toast Spice Blondies

Posted on May 24, 2013 by Sherrie

Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, featuring Indonesian and Vietnamese cassia-cinnamons with True cinnamon, dark brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a “re-test” in my personal kitchen tonight. They’ve got sweet potatoes in them; so they’re totally healthy, right?

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Cinnamon Toast Sweet Potato Blondies

Ingredients

3/4 cup mashed, cooked sweet potato
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup dark brown sugar, packed
1/4 cup milk
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1-1/4 cup all-purpose flour
2 tablespoons Cinnamon Toast Spice, for top

Instructions

  1. Preheat over to 350 degrees.
  2. Line an 8X8 baking pan with parchment paper. Lightly spray the bottom on the parchment-covered pan with a bit of nonstick spray.
  3. In a large bowl, cream together melted butter, mashed sweet potato, sugar, brown sugar, milk and vanilla extract until smooth. Then add the baking powder, salt, 2 teaspoons of Cinnamon Toast Spice and flour to the mixture. Stir until combined, being careful not to overmix.
  4. Pour batter into prepared pan. Gently spread batter to all corners with a rubber spatula.
  5. Sprinkle remaining 2 tablespoons of Cinnamon Toast Spice evenly over the batter
  6. Bake at 350 degrees for about 25 - 30 minutes, or until they are just set in the middle. (You can also test with a toothpick in the center - if it comes out clean, then it's done.)
  7. Cool completely before cutting into bars. These will keep in a covered container for a week.
http://www.silkroaddiary.com/cinnamon-sweet-potato-blondies/

Categories: Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Ancho Chili Beef Empanadas

Posted on May 18, 2013 by Sherrie

Who doesn’t love food that you can hold in your hand?  The beauty of empanadas is that the rich, buttery dough can be filled with almost anything - sweet or savory. Our Ancho Chili Powder is mild-medium in heat and adds magnificent depth to the beef and vegetable filling we chose. Ancho chiles have a wonderful, darkly sweet flavor, so we added a little Alderwood Smoked Salt for just a touch of smoky contrast. They can be served either hot or at room temperature; we like ours with salsa,  sour cream and a Hibiscus Margarita.  They freeze well, so make a bunch and plan to enjoy them another day, or surprise yourself at how quickly your guests devour the extras.

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Ancho Chili Beef Empanadas

Yield: 24 empanadas

Ingredients

For the Dough
4 1/2 cups flour
1 cup unsalted butter, cut into cubes and chilled
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar
For the Filling
1/4 cup olive oil
5 large garlic cloves, finely chopped
1 large sweet onion, finely chopped
1 medium red bell pepper, finely chopped
1 pound lean ground beef
1 1/2 teaspoons Alderwood Smoked Salt
3 tablespoons Ancho Chili Powder, ground
1 teaspoon Mexican Oregano
1/2 cup sliced black olives
For the Egg Wash
1 egg, lightly beaten
1 tablespoon water

Instructions

    To Make The Dough
  1. Sift flour into a large bowl. Add salt and chilled, cubed butter. Using your fingertips or a pastry cutter, mix together until the mixture resembles coarse meal.
  2. In a separate bowl, beat together eggs, chilled water and vinegar and add to flour mixture.Combine until well incorporated.
  3. Empty onto a lightly floured surface and knead just enough to bring the dough together. Cut dough in half and form each half into a rectangle. Chill for at least 1 hour.
    4. To Make the Filling
  4. In a heavy skillet heat olive oil over medium heat.
  5. Add onions, red bell peppers and garlic and saute until softened. Add Alderwood Smoked Salt, Ancho Chili Powder and Mexican Oregano, and saute for about 1 minute.
  6. Add ground beef, breaking up any lumps and cook until no longer pink, about 5 minutes. Add olives and mix well. Taste for seasoning, adjust as needed. Pour into a bowl and refrigerate until chilled.
    7. To Assemble the Empanadas
  7. Preheat oven to 400 degrees.
  8. Remove chilled dough from the refrigerator. Cut each rectangle into 12 pieces. Form into discs and cover with a towel.
  9. On a lightly floured surface, take one of the pieces and roll it out into a circle (about 1/8 inch thick). Holding the circle in the palm of your hand, place 2 heaping teaspoons of the chilled filling in the center.
  10. Fold the two edges of the circle together over the filling. Press the edges to seal. Using a fork dipped in flour, crimp the edges so the filling won't escape.
  11. Transfer to a parchment lined baking sheet. Repeat the process with the remaining dough and filling. Lightly brush the empanadas with egg wash.
  12. Bake until golden, about 25 minutes. They are done if they sound hollow when tapped on the bottom.
  13. Transfer to a wire rack and cool for at least 5 minutes.
  14. Serve with salsa and sour cream.
http://www.silkroaddiary.com/ancho-chili-powder-beef-empanadas/

Categories: Caribbean, Latin America, Main Meals, Recipes, Snacky Bits | Tags: , , , , , , , , , , , , | 2 Comments