Hawk WIngs

Attention Seahawks Fans! These sweet and spicy wings are just the ticket to victory on the table and we plan to enjoy them by the heaping helping as we continue to cheer our team. They are easy to make, so you don’t have to spend much time in the kitchen.

Seattle Salmon Rub is good on all kinds of things- not just salmon- and we’ve taken advantage of that to create this special Seahawks fan fare. Combine the pan-Asian flair of the spice rub with sweet orange and maple and a kick of heat from Aleppo and you’ve got a winner. If you like them really hot, increase the Aleppo or add a sprinkle of our Rooster Spice to the sauce. The sky’s the limit.

GO HAWKS!!!!

Hawk Wings - the sky's the limit!!

Hawk Wings – the sky’s the limit!!

 

Hawk WIngs

Ingredients

For the wings
4 lbs chicken wings
2 tablespoons ground Seattle Salmon Rub
2 teaspoons Aleppo pepper
For the sauce
1 cup orange juice
zest of 1 orange
1/2 cup maple syrup
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon finely minced garlic
1 tablespoon finely minced green onion
1 tablespoon toasted sesame oil
1 teaspoon Seattle Salmon Rub
2 teaspoons Aleppo pepper
sliced green onions for garnish

Instructions

  1. Preheat the oven to 450 degrees
  2. Line a large sheet pan with foil and apply non-stick cooking spray.
  3. Using heavy kitchen shears or a sharp knife, remove the wing tips from the chicken wings. You can also separate the wings at the joint, if desired. We typically leave them whole.
  4. Place the wings in a large bowl and sprinkle with the Seattle Salmon Rub and Aleppo. Toss to coat the wings and arrange them on the foil lined sheet pan with the meaty side facing up. Bake for 30 minutes.
  5. While the wings are in the oven, combine the sauce ingredients in a heavy bottomed pan and bring to a low boil. Continue cooking until the sauce is reduced to a syrupy consistency, about 15 minutes. Keep the sauce warm until the wings come out of the oven.
  6. Remove the wings from the oven and reduce the oven temperature to 350 degrees. Transfer the wings to a large, heat-proof bowl and pour the warm sauce over the wings. Stir gently with a wooden spoon to coat the wings with sauce. Return the wings to the sheet pan and set aside the remaining sauce left in the bottom of the bowl. Cook 20 minutes.
  7. When the wings are done, arrange on a platter and pour the reserved sauce over the top. Garnish with sliced green onions. Serve with lots of napkins and ice cold beer.
http://www.silkroaddiary.com/hawk-wings/

Categories: Hot Topics, Recipes, Snacky Bits | Tags: , , , , | 7 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

World Spice Holiday Gift Guide

Peace.

Peace.

Give the gift of spices and continue to share the simple joy of flavor with friends and family long after the decorations come down.

 

Make Your Own Curry giftset with a shiny Masala Dabba

Make Your Own Curry giftset &  Masala Dabba

FOR THE CULINARY ADVENTURER-

 

Primal Pork and Beef Towels and Corresponding giftsets

Primal Pork and Beef Towels and Corresponding giftsets

FOR THE MEATLOVER  -

Shake: A New Perspective on Cocktails

Shake: A New Perspective on Cocktails

FOR THE COOK THAT HAS EVERYTHING–
Brown Betty, Black Tea, and Tea Strainer

Brown Betty, Black Tea, and Tea Strainer

FOR THE TEA AFICIONADO - 

 

FOR THE COUNTRY HOME KITCHEN-

Saffron, Piment d'Espelette, Fennel Pollen & Truffle Salt

Saffron, Piment d’Espelette, Fennel Pollen & Truffle Salt

STOCKING STUFFERS AND HOSTESS GIFTS-

Still stuck? Check out our Gift Cards, Gift Cards, and more Gift Cards!

Categories: Hot Topics, Recipes | 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: , , , , , | Leave a comment

Easy DIY
Spiced Hot Fudge Sauce

DIY in under an hour!

DIY in under an hour!

Want an easy DIY  project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able to stop- my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts.

Easy DIY Spiced Hot Fudge Sauce

Ingredients

2/3 cup heavy cream
1/2 cup dark amber maple syrup
1/4 teaspoon salt
6 oz bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract or puree
1 1/2 teaspoons finely ground Kashmiri Garam Masala

Instructions

  1. Pour the cream into a heavy saucepan over low heat. Sift in the cocoa powder to remove any clumps and whisk together until smooth.
  2. Increase the heat to medium, and stir in the maple syrup, salt and chopped chocolate. When the mixture begins to bubble, reduce the heat to low and cook, stirring occasionally for about 5 minutes. Remove from heat.
  3. Sift in the finely ground spices, and stir in the butter and vanilla. Continue stirring until the butter is melted and spices are mixed in.
  4. Allow the sauce to cool slightly and transfer to airtight jars for storage. Reheat before serving.
http://www.silkroaddiary.com/easy-diy-spiced-hot-fudge-sauce/

Categories: Holiday, Hot Topics, Recipes, Sweet Somethings | 2 Comments

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