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Latin America

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

Get Your Sausage-Making on with Chorizo Bomb!

Chorizo is great on the grill!

Chorizo is great on the grill!

World Spice Merchant‘s new Chorizo Bomb spice blend  has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started offering it to our retail family. This versatile blend can be used to make a Mexican-style chorizo, or even a North African –style merguez sausage — as links or patties. It pulls double, triple, and quadruple duty as a great grill seasoning, taco and fajita spice, or in simple beans and rice. A little smoky from the Pasilla Oaxacas, sweet smoked paprika, and Chipotle flakes, a little herbaceous from the generous dose of oregano, thyme, and marjoram, and a bit sweet from the Hungarian paprika — you’ll see, there’s a reason we call it the “bomb!”

So, how do you use it? We’re testing additional recipes right now, but in the meantime, here are easy patty-making recipes for both Mexican chorizo and North African mergeuz sausage. For additional inspiration, check out HuffpostTaste’s published list of the “The Best Recipes that Use Chorizo.”

P.S. If you decide to go all D.I.Y. homemade, here’s a great article explaining how to grind your own meat for patties as well as case up your sausage links: how to make your own sausage.

Mexican-style Chorizo Sausage

Ingredients

2 pounds ground pork or turkey
4 tablespoons Chorizo Bomb
1-1/2 teaspoons Alderwood Smoked Salt
6 cloves garlic, smashed
1/2 cup cilantro, chopped
1/4 cup apple cider vinegar
3/4 cup water or beer

Instructions

  1. In a large bowl, break apart your ground meat into manageable chunks.
  2. In a blender, combine the rest of the ingredients.
  3. Add the blended ingredients to the ground meat and mix by hand.
  4. When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the chorizo, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.
  5. If you like the seasoning, then you can go ahead and cook the remaining chorizo mixture or store it. The raw mixture will keep in the refrigerator for a couple of days, but also freezes well. You can portion it into patties for breakfast and/or for burgers, or just use it in recipes.
http://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/
North African Merguez Sausage

Ingredients

2 pounds ground lamb or beef
1/3 cup chopped roasted red pepper
1/2 cup parsley, chopped
4 tablespoons Chorizo Bomb
1-1/2 teaspoons Alderwood Smoked Salt
6 cloves garlic, smashed
1/2 cup red wine

Instructions

  1. In a large bowl, break apart the ground meat into manageable pieces.
  2. In a blender, combine the rest of the ingredients.
  3. Add the blended ingredients to the ground meat and mix well. When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the mergeuz, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.
  4. If you like the seasoning, then you can go ahead and cook the remaining merguez mixture or store it. This will keep in the refrigerator for a couple of days, but also freezes well. You can portion it into patties for breakfast and/or for burgers, or just use it in recipes.
http://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/

Categories: Africa, Global Cuisines, Grilling Season, Hot Topics, Latin America, Main Meals, Recipes | Tags: , , , , , , , , , , , , | 2 Comments

Chimichurri Meets Grill

Rule #1 of the Spice Merchant’s Camping Handbook: Just because you are sleeping on the ground, doesn’t mean you have to eat franks and beans! We took Chimichurri sauce camping this weekend, and the results were fantastic! We had Chimichurri flank steak for dinner plated up with Voodoo grilled zucchini and followed by Dutch Oven peach and huckleberry cobbler, cause that’s how we roll. (For great information on using a Dutch Oven click here.)

Classic Argentinian Chimichurri sauce combines the almost apricot flavor of the Aji Mirasols, the peppery sweetness of guajillo and New Mexico chiles, the earthiness of oregano, cumin and bay (all from our Chimichurri Spice) with fresh herbs, citrus, plenty of garlic, vinegar and oil, to create a sauce that you’ll find excuse after excuse to use. It couldn’t be easier to make– just throw the sauce ingredients together in a blender, and voila!  You’re headed down, down to flavor town.

When used as a marinade, the grill fire tames the acidity of the vinegar, enhances the sweetness of the citrus, and intensifies the heat of the chiles. Another drizzle of sauce to finish leaves any cut of meat, beef especially, perfectly balanced in that sweet-tart-spicy-meaty union that screams “summer food” the world over. The flavors of Chimichurri sauce bloom over time, melding together and becoming even more cohesive, so make enough to keep in the fridge for about a month. Insider tip: A “month’s worth” is double what you think it is.

Chimichurri steak

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Chimichurri Flank Steak

Ingredients

1 cup fresh parsley, roughly chopped (or a mix of parsley and cilantro)
1/4 cup minced garlic
3/4 cup white vinegar
1/4 cup sherry vinegar
1/4 cup water
2 cups blend, canola or vegetable oil
1 or 2 limes, juiced plus extra for serving with the steak
2 - 3 lbs. flank steak

Instructions

  1. Combine first nine ingredients in a blender or food processor and blend. Pour into a glass jar with good seal. It will keep for a couple of months in the refrigerator...and just keep getting better. Give it a good shake before using.
  2. Put the flank steak in a large resealable bag, and add enough of the Chimichurri Sauce to thoroughly coat the steak. Squeeze all of the air out of the bag, and seal. Place bag on a plate and put in the refrigerator. Marinate for at least 2 hours, but overnight is even better.
  3. You can either grill or broil this flank steak. When your coals are hot and ready for cooking, take the flank steak out of the bag, but make sure that it still has some of the Chimichurri Sauce coating it when you put it on the grill.
  4. Grill or broil it to your desired doneness, being sure to get good grill marks on both sides. When you take it off the grill, allow it to rest for 5 - 10 minutes.
  5. Then slice it against the grain, put it on a platter (no sneaking a piece!), and drizzle with more Chimichurri Sauce. Serve it with a little bowl of sauce and some fresh cut up limes on the side.
http://www.silkroaddiary.com/chimichurri-flank-steak/

Categories: BBQ, Global Cuisines, Grilling Season, Latin America, Main Meals, North America, Recipes, Sides | Tags: , , , , , , , | 1 Comment

Aleppo Pepper Basil Lemonade

Now that the 4th of July has passed, Seattle summer has truly begun.  The sun is shining, the BBQ is fired-up, and a wild game of badminton is underway.  The players and onlookers are thirsty and I’ve got just the thing.  This refreshing lemonade is perfect for  hot summer afternoons like these. The soothing taste of fragrant basil and the zesty flavor of ruby-red Aleppo Pepper create a delicious, thirst quenching treat.  The simple syrup can be used to make wonderful  cocktails as well.  Many thanks to Carol Peterman of SpiceCare for sharing her recipe with us.

aleppo basil lemonade

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Aleppo Pepper Basil Lemonade

Ingredients

Aleppo Pepper Basil Simple Syrup
1 cup water
2 cups sugar
2 oz fresh basil (leaves and stems)
1-1/2 Tbl. Aleppo Pepper
Lemonade
3/4 cup Aleppo Pepper Basil Simple Syrup
2 cups fresh lemon juice
3 cups water
Garnish - sprigs of fresh basil and slices of lemon

Instructions

  1. For Simple Syrup - Combine all of the ingredients for the simple syrup together in a medium-sized sauce pan and bring to a boil. Let the syrup boil for 5 minutes and then remove from the heat. Be sure to let cool to room temperature before using it for the lemonade. Once it has cooled, strain and refrigerate it for use in beverages.
  2. For Lemonade - Combine the simple syrup, fresh lemon juice and water in a large pitcher. Stir to combine, and chill until ready to serve. Pour over ice, adding fresh basil sprigs and lemon slices for a garnish.

Notes

Thank you to our good friend and spice goddess, Carol Peterman of TableFare, for this fantastic recipe!

http://www.silkroaddiary.com/aleppo-pepper-basil-lemonade/

 

Categories: BBQ, Latin America, Recipes | Tags: , , , , , | 1 Comment

Smoky BBQ Pork

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

 

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

Ancho Chili Beef Empanadas

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.

Ancho Chili Beef Empanadas

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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
  5. In a heavy skillet heat olive oil over medium heat.
  6. 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.
  7. 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.
  8. To Assemble the Empanadas
  9. Preheat oven to 400 degrees.
  10. Remove chilled dough from the refrigerator. Cut each rectangle into 12 pieces. Form into discs and cover with a towel.
  11. 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.
  12. 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.
  13. Transfer to a parchment lined baking sheet. Repeat the process with the remaining dough and filling. Lightly brush the empanadas with egg wash.
  14. Bake until golden, about 25 minutes. They are done if they sound hollow when tapped on the bottom.
  15. Transfer to a wire rack and cool for at least 5 minutes.
  16. 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: , , , , , , , , , , , , | 4 Comments