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Asia

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

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

Continental Curry Biryani

It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries. This year it falls on Friday, May 17th in the Western calendar. Because it is customary to eat rice on Buddha’s birthday, we developed this heavily spiced vegetarian biryani to honor the Buddha and many of the exotic lands from which our spices come. Our Continental Curry is the perfect blend for this occasion, as it combines the best elements of several varieties of yellow curry. While we can’t promise a permanent Nirvana as a result of this dish, we guarantee at least a transient one!

Continental Curry Biryani

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Continental Curry Biryani

Ingredients

For the Rice
1 cup basmati rice, well rinsed
1 tablespoon olive oil
1 red onion, thinly sliced
1 big pinch of saffron
2 tablespoons golden raisins
2 tablespoons cashews, chopped
1/4 teaspoon cloves, whole
1/2 teaspoon cumin seed, whole
2 cups water
For the Curry Paste
6 large cloves garlic, chopped
3 inch piece of ginger, chopped
2 tablespoons Continental Curry, ground
2 medium onions, chopped
7 mint leaves
1 jalapeno, chopped
2 roma tomatoes, seeded and chopped
1 tablesoon olive oil
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup green beans, cut into 1 inch pieces
1/2 cup peas
1 medium sweet potato, cut into 1 inch pieces
1/2 cup water
For Baking the Biryani
1/2 cup cilantro, chopped
1/2 cup warm milk
1 pinch saffron
2 tablespoons olive oil
1 large red onion, thinly sliced
2 tablespoons cashews, chopped
Pan spray
Greek yougurt

Instructions

    For the Rice
  1. In a medium-sized pan over medium heat, add the oil. When hot, add the onion and cook until softened.
  2. Add raisins, cashews, cloves, cumin, Indian coriander, green cardamom and cassia sticks.
  3. Saute spices until fragrant and the seeds start to "pop", about 3 minutes.
  4. Add salt, water and saffron and bring to a boil.
  5. Add rice and turn heat down to simmer.
  6. Cover and cook for about 10 minutes. Rice will be 3/4 of the way cooked. Spread in a shallow pan to cool.
  7. While rice is cooking, par-cook the vegetables. In a shallow pan over medium-high heat, add the vegetables and water. Cover and steam for about 5 minutes.
  8. For the Paste
  9. In a food processor, puree the garlic, ginger, onions, mint leaves, Continental Curry, jalapeno, salt and tomato.
  10. In a medium saute pan, heat 1 tablespoon oil.
  11. Add paste and saute for 5 minutes.
  12. Add par cooked vegetables, stirring well to combine. Taste for seasoning and salt.
  13. To Bake the Biryani
  14. Preheat oven to 350 degrees.
  15. In a small saucepan, warm a pinch of saffron and the milk. Remove from heat.
  16. Spray a large ovenproof casserole dish with pan spray.
  17. Layer in half of the rice and sprinkle with half of the cilantro.
  18. Evenly spread the vegetable curry paste mixture over the rice.
  19. Top with remaining rice and sprinkle with remainder of cilantro.
  20. Drizzle with the saffron-infused milk.
  21. Cover the casserole dish and bake for 15 minutes, until the rice is cooked through.
  22. Turn the oven off and let the biryani stay in the hot oven for another 10 minutes.
  23. While the biryani is baking, heat 2 tablespoons of oil in a large saute pan over medium-high heat.
  24. Add the sliced onions and fry until golden. Drain on paper towels.
  25. Add chopped cashews and fry until golden. Drain on paper towels.
  26. Remove the biryani for the oven.
  27. Top with fried onions and cashews.
  28. Serve with Greek yogurt on the side.
http://www.silkroaddiary.com/continental-spice-biriyani/

Categories: Asia, Curries & Masalas, Global Cuisines, Holiday, Indian Subcontinent, Main Meals, Recipes | Tags: , , , , , , , , , | Leave a comment

Rooster Spice Asparagus

Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for the crops.  Well, we are swimming in good luck with a bountiful asparagus harvest this year and a brand new spice blend, Rooster Spice!  We designed this spicy chili powder drawing inspiration from Indonesian sambal, Thai nam phrik, and Vietnamese tuong ot toi. Rooster Spice has limitless possibilities but here we combine the seasonality of asparagus with the celebration of Thai New Year.  Enjoy!

Rooster Spice Asparagus

Rooster Spice Asparagus

 

Rooster Spice Asparagus

Ingredients

Oil for frying, vegetable, peanut or canola
1 bunch asparagus, touch ends removed
3 tablespoons all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 cup very cold, full bodied beer
2 eggs, separated

Instructions

  1. In a deep saute pan, gently heat oil to 375 degrees
  2. Bring 4 quarts of heavily salted water to a rolling boil
  3. Add asparagus, cook for 50 seconds
  4. Transfer to a bowl of ice water to shock, then dry thoroughly
  5. In a medium bowl, mix egg yolks with flour, cornstarch, Rooster Spice and beer, taking care not to over mix
  6. In a separate bowl, beat eggs whites to soft peaks
  7. Fold egg whites, very gently, into egg yolk mixture
  8. Do not over mix or allowed batter to sit too long
  9. Toss asparagus with a few tablespoons of flour, shaking to remove excess
  10. Dredge in batter and fry in oil, until golden and crisp
  11. Season with Sel de Mer, a squeeze of lemon, or a generous dousing of malt vinegar
  12. Serve in newspaper cones
http://www.silkroaddiary.com/rooster-tempura-battered-aspragus/

Categories: Asia, Global Cuisines, Holiday, Recipes, Sides, Snacky Bits | Tags: , , , , , , | Leave a comment

Chinese Five Spiced Apple Carrot Pie

Tender carrots are surprisingly sweet when baked in a brown sugar-y syrup, especially when united with perfect Washington apples and plump little raisin gems. The fresh ginger is such a classic pairing with the carrot, and is highlighted perfectly by the Star Anise in our Chinese Five Spice. The all-butter crust recipe I’ve included is a long-time standby of mine, and produces some of the flakiest and best pastry I’ve ever tasted. It will definitely be making an appearance at my Thanksgiving table this year!

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Chinese Five Spiced Apple Carrot Pie

Ingredients

For the Crust:
2 ¼ cups unbleached all-purpose flour- preferably Gold Medal or King Arthur brands
1 cup chilled, unsalted butter, the best quality you can afford
½ cup very cold water
1 teaspoon table salt
1 teaspoon granulated sugar
For the Filling:
3 medium Granny Smith apples, peeled
3 medium McIntosh or Pink Lady apples, peeled
6 large carrots, peeled
1 cup raisins
1/2 cup granulated sugar
1/3 cup brown sugar
½ teaspoon Lemon Crystal
1 tablespoon minced fresh ginger
1/4 teaspoon Utah Basin salt
1 tablespoon ground Chinese Five Spice
1 teaspoon Vietnamese Cassia Cinnamon
½ cup boiling water
3 tablespoons dry sherry (or port/liquor of your choosing)
3 tablespoons flour
2 tablespoons softened butter

Instructions

  1. Pre-heat oven to 425 degrees
  2. Pour boiling water and 1 tablespoon of the sherry over raisins, and allow to soak
  3. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture mostly resembles coarse meal, with few pea-size pieces remaining. This can be done without a food processer, using a pastry cutter, two knives, or your hands, but be wary of over working it.
  4. Sprinkle in cold water, beginning with 3 tablespoons. Pulse until dough is crumbly, but holds together when squeezed. Add water, 1 tablespoon at a time until this happens, but again, do not overprocess.
  5. Turn dough out onto a cutting board. Divide in to two equal portions, and form each portion in to 3/4-inch-thick disks. Wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
  6. While dough chills, assemble filling.Peel and core apples, and cut in to slices 1/8 of an inch thick. Cut carrots on the bias so they’re approximately the same size as the apple slices, but 1/16 of an inch thick.
  7. In a large bowl, toss apples, carrots, ginger, sugars, Lemon Crystal, Chinese Five Spice, salt, and flour until well incorporated.
  8. Drain raisins, and incorporate with other filling ingredients. Add remaining 2 tablespoons of sherry to filling mixture.
  9. Unwrap dough; place on a large floured cutting board. Roll dough to a 14-inch round. Wrap dough around rolling pin and carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate. Using a fork, prick holes all around the dough to allow crust to vent and prevent shrinkage.
  10. Fill crust with filling, pressing gently to tamp down. Dot top of filling with softened butter.
  11. Roll out second dough disk to a ten inch round. Wrap around rolling pin, and drape over filled pie dish.
  12. Trim overhang, and crimp top and bottom crusts together.
  13. Bake pie at 425 for 25 minutes, then reduce heat to 375 for another 35 minutes, or until crust is golden, juices are bubbling, and apples and carrots are tender. Cool for four hours, and serve alone or with lightly sweetened whipped cream.
http://www.silkroaddiary.com/chinese-five-spiced-apple-carrot-pie/

Categories: Asia, North America, Recipes, Sweet Somethings | Tags: , , , , , , , , | 1 Comment

Pacific Seafood Seared Scallops

We’re excited to announce we have a new blend! We’ve reformulated our Pacific Seafood blend, using bright notes of citrus and lemongrass;  this Pacific Seafood blend incorporates flavors from the Pacific Northwest all the way to Thailand.  Using a delicious process of trial-and-error, while taking into account staff and customer feedback, our fearless leader and accomplished blend artist Amanda created this blend for a wide variety of seafood. We all agree that using it as a rub for seared scallops is where it really shines. The versatility of the Pacific Seafood blend lets these scallops be the shinning star of a huge number of varying meals. Start with the recipe below and see where your culinary creativity takes you!

Pacific Seafood Seared Scallops with Thai Basil Smashed Potatoes, Lemongrass Beurre Blanc, and Avocado Salsa.

Pacific Seafood Seared Scallops

Ingredients

Large sea scallops
1 tsp Pacific Seafood Spice Blend per scallop
1 Tbsp clarified butter
1 Tbsp oil - canola, grapeseed, or rice bran
Salt (kosher or Murray River)

Instructions

  1. Generously season the flat side of each scallop with salt and freshly ground black pepper. Don't worry about over-salting with this blend, it's salt free!
  2. Press each scallop in to the Pacific Seafood Blend.
  3. Heat the oil and butter in a heavy bottom skillet until it is almost smoking.
  4. Carefully place each scallop in the pan, spice side down.
  5. Let the scallops get a nice dark crust on them. This will take 2-3 minutes. It is important not to move the scallops around while the crust is forming. Resist the urge to flip, nudge, or even touch them.
  6. Once you have a nice golden brown crust, flip the scallops and continue to cook for another minute or so.
  7. A perfectly done scallop will still have lots of "give" in it when gently pressed with a finger. If the scallop is hard or springy, it's overcooked.
http://www.silkroaddiary.com/pacific-seafood-seared-scallops/

 

Categories: Asia, Course, Fruits of the Sea, Global Cuisines, Main Meals, North America, Recipes | Tags: , , , , , , | Leave a comment

Real Fun With Real Wasabi®

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The best part of being a spice merchant is the taste-testing process… We’re pretty serious about only putting our name on things we love, so every now and again we’ll make a really over-the-top staff meal, mostly test out new blends and spices, but also not-so-secretly because we’re all gluttons. Our one spice merchant with a seafood allergy is off today, so of course, it was the day for homemade SUSHI with Real Wasabi®!

Real Wasabi® is a new offering for us. Wasabi is notoriously difficult to cultivate. This special product is grown in the traditional Japanese “Sawa” method, using constantly circulating spring water. This manner makes the rhizomes take longer until they’re mature enough to harvest- up to two or three years- but produces the cleanest, purest taste. When fresh, wasabi can be grated with ceramic or shark-skin graters to produce a paste, or sold dried as we carry it, and rehydrated in equal parts with water.

The flavor is grassy and vegetal;  milder in heat than “faux” wasabi (the mix of horseradish, mustard, and food coloring that you know so well), and without the tear-inducing burn, either.  The dried form is closer to army green than the neon-hued stuff you’re used to, and creamier in texture as well. Letting the paste stand covered for at least ten minutes allows the flavors to develop, so be sure to give it some time.

We enjoyed it as a condiment on these spicy tuna and scallop rolls, veggie rolls, black cod hand rolls, seared ahi and ahi sushi, Japanese barbequed black cod, flash-salt-cured and seared diver scallops, and yes, even some on this mango we salt cured on a Himalayan Salt Plate! We mixed a little in with some Japanese mayonnaise, too, and used it as a dipping sauce for those sugar peas. We might have to roll home from the shop today…

Categories: Asia, Fruits of the Sea, Hot Topics, Notes from the Field, Spice Notes, Tools of the Trade | Tags: , , , , , , | Leave a comment