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Global Cuisines

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

Advieh-Spiced Persian Meatballs

Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them on a bed of greens, over grains or as a sandwich or as a wrap. Garnish with feta, mint, parsley, and pomegranate seeds and complement with a tangy sumac salad dressing or a mellow creamy tzatziki.  Fabulous! Our version uses Panko bread crumbs as the binder, but for a gluten free option, you could use lentils, quinoa, or gluten free bread crumbs.

These weren't shared with very many people...

These weren’t shared with very many people…

Advieh-Spiced Persian Meatballs

Ingredients

1 pound lean ground lamb
2 tablespoons olive oil, divided
½ red onion, finely chopped
4 garlic cloves, minced
1 tablespoon chopped parsley
½ tablespoon chopped mint
1 egg
½ teaspoon Lampong Black Peppercorns, ground
1 teaspooon Sumac
1 tablespoon Advieh, ground
¼ cup Panko bread crumb

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small skillet, add one tablespoon olive oil and saute the onion and garlic over medium heat until softened, set aside.
  3. In a large bowl, whisk the egg, and then add the remaining ingredients along with the sautéed onion and garlic and mix well.
  4. Form the meat mixture into golf-ball sized meatballs.
  5. Pour 1 tablespoon of oil into a shallow Dutch oven or cast iron skillet and heat to medium. Add the meatballs and sear them, turning once, 1-2 minutes per side. Work in small batches until all the meatballs are seared. Then put all the meatballs back in the pan.
  6. Place the pan in the oven and cook 10-15 minutes until meatballs are cooked through.
http://www.silkroaddiary.com/advieh-spiced-persian-meatballs/

Categories: Global Cuisines, Main Meals, Middle East, Recipes | Tags: , , , , , | Leave a comment

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Curry Bread Pudding

Who says you have to make curry with curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant and since trying theirs we have come up with some delightful variations of our own- and nothing says holiday like bread pudding. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy.

Curry Bread Pudding with Cardamom Cream

Ingredients

For the Pudding
5 cups cubed stale or lightly toasted bread
1 cup diced apple
2 cups half & half
2 teaspoons Kashmiri or Madras Curry, finely ground
4 eggs
1/2 cup maple syrup or agave nectar
1 teaspoon vanilla extract
For the Cardamom Cream
1 cup heavy cream
1/2 teaspoon cardamom seeds, cracked
1/2 teaspoon sugar

Instructions

    For the pudding:
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
  3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
  4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
  5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
  6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
  7. For the cardamom infused cream:
  8. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
  9. Pour warm cream over the pudding and serve.
http://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Curries & Masalas, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | 1 Comment

The Day After:Turkey in Mole Ole! Sauce

The scene is set—the date is November 30th, and after the food coma fades, we find ourselves in a fridge-gazing daze at the thought of any more mashed potatoes. Just as the traditional flavors of the season begin to seem dull, we ask ourselves — How can we jazz up the leftovers? Enter Mole Olé! This hearty sauce using our Mole Olé! blend satisfies the craving for an exotic departure from standard fall flavors, and transforms your leftovers into a  delicious, new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins, so it’s all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.

Chiles for Mole Olé!

Chiles for Mole Olé!

Turkey in Mole Ole! Sauce

Ingredients

2 pounds cooked turkey meat, shredded
1 can fire roasted tomatoes, drained
1 can tomatillos, drained
1 plantain- on the green side- diced small
2, one-inch slices challah or other egg bread
½ cup Mole Ole!, ground
4 cups chicken stock
1 tablespoon Chipotle Chile Flakes
1/2 cup whole almonds
1/2 cup raisins
1 small onion, roughly chopped
2 cloves garlic, sliced

Instructions

  1. Heat two tablespoons oil until hot but not smoking. Add almonds and toast until golden, about four minutes. Using a slotted spoon, transfer them to paper towel–lined plate, reserving the oil.
  2. Add raisins to oil in skillet and sauté until plump, about two minutes. Transfer to paper towel–lined plate, again reserving oil.
  3. Add onion and garlic and plantain to skillet and sauté until softened, about five minutes.
  4. Add tomatoes and tomatillos to onion and garlic mixture, and simmer over medium-high heat until reduced by half, about ten minutes.
  5. Transfer almonds and raisins to the tomato mixture along with the Mole Ole! spice blend and the challah.
  6. Working in batches, add mixture to blender and purée until smooth, adding the stock to thin to the desired consistency.
  7. Return the blended sauce to medium heat, and season to taste with salt, sugar and Chipotle Flakes.
  8. Simmer over low heat for ten minutes to develop flavors. Add the cooked, shredded turkey meat, and toss to coat in the sauce. Use to fill enchiladas, tacos, burritos, or to top nachos.
http://www.silkroaddiary.com/mole-ole-sauce-with-turkey/

Categories: Course, Global Cuisines, Latin America, Main Meals, Recipes | Tags: , , , , , , , , | 2 Comments

Besar Cranberry Chutney

The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the fruity flavors, and the result is an intensely flavored chutney that you can serve well past Thanksgiving. You can try variations too- add an apple to mellow the flavors or some chopped walnuts for a little crunch. Any way you make it, the bright flavor of cranberries add a bit of sunshine to a winter feast. Go cranberries!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney

Ingredients

2 tablespoons olive oil
1 bag (12 oz) fresh cranberries
1 onion, diced (use a sweet or red onion for extra flavor)
1/4 cup Candied Ginger, chopped
1/2 cup dried apricots, chopped
1 large orange (or 2 medium), zested and juiced
1 lime, juiced
3/4 cup brown sugar
3/4 cup cider vinegar
3 tablespoons Besar, ground
2 teaspoons Aleppo pepper

Instructions

  1. Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
  2. Add the rest of the ingredients and, stirring frequently, cooking for about 15 minutes. Taste for seasoning. You might want to add more salt, vinegar or brown sugar.
  3. If you want a 'smoother' sauce, cook for another 10 minutes. Remove from heat. Let cool, then put into a covered container in the refrigerator. This will keep for about a week.
http://www.silkroaddiary.com/besar-cranberry-chutney/

 

Categories: Global Cuisines, Hot Topics, Middle East, North America, Recipes, Sides | Tags: , , , , , , , , , , , | 6 Comments

Sri Lankan Sweet Potato Pie

Our holiday motto?  Don’t skimp on the sweets! And add ambrosial spices whenever possible. As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this recipe to feature our Sri Lankan Curry, which has none of the savory turmeric that we often expect in our curries, but is instead made up of a melange of warm, sweet spices. Each component is individually toasted before being mixed in perfect proportion, yielding an intensely dark and aromatic blend, so intoxicating that most customers who give it a whiff, can’t leave without it. The sweet potatoes are a perfect canvas for the deep, toasted flavors of the spice, with just a pop of orange zest added for contrast. The crust is a dense, almost shortbread-like shell, made with chopped pecans for a special crunch. This pie will please all who grace your autumn table!

Sri Lankan Sweet Potato Pie

 

Sri Lankan Sweet Potato Pie

Ingredients

For the Dough:
1 cup shelled, raw, unsalted pecans, half coarsely ground and half finely ground
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons coarse salt
1 tablespoon finely grated orange zest
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk plus 1 large egg
 
For The Filling:
2 tablespoons all-purpose flour
2 teaspoons ground Sri Lankan Curry
2 cups roasted and mashed sweet potatoes (see recipe for roasting instructions)
2 eggs
¾ cup brown sugar
1 cup sweetened condensed milk
2 tablespoons melted butter
½ teaspoon vanilla extract

Instructions

  1. To make the dough: Whisk together nuts, flour, sugar, salt, and zest in a large bowl. Using your fingertips, work butter in to the dry ingredients until the largest pieces are the size of peas.
  2. Make a well in the center of the dough. Whisk yolk and egg in a small bowl, and pour into the well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
  3. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 9 inch spring form pan, pressing and patching so that dough reaches up sides of the plate. Chill in freezer while you make the filling.
  4. To make the filling: Preheat your oven to 400 degrees. Wash and peel the sweet potatoes, and pierce them in several places with a fork. Place on a baking sheet lined with tin foil or parchment paper, and roast for 45-55 minutes or until very tender. Puree in a food processor, mash with a potato masher or in a stand mixer, using the whisk attachment.
  5. Combine dry ingredients in small bowl.
  6. Beat sweet potatoes in medium bowl, add eggs one at a time, beating well after each addition
  7. Add sugar, beat to incorporate
  8. Add Sri Lankan Curry, milk, butter, and vanilla, and beat at low speed to incorporate everything evenly and well.
  9. Pour filling in to prepared crust, and bake at 350 degrees until puffed and firm, 40-50 minutes.
http://www.silkroaddiary.com/sri-lankan-curry-sweet-potato-pie/

Categories: Curries & Masalas, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , | Leave a comment