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Tagged With: BBQ

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


Chimichurri Flank Steak


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


  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.

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




Aleppo Pepper Basil Lemonade


Aleppo Pepper Basil Simple Syrup
1 cup water
2 cups sugar
2 oz fresh basil (leaves and stems)
1-1/2 Tbl. Aleppo Pepper
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


  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.


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


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

World Spice Digest

pickled veggies, adam perry lang, recipes


There’s a regular cornucopia of great food tips floating around the web.  Today, we have compiled a sampler platter of some of these appetizing articles and videos for your enjoyment, but first, a palate cleanser:

A chicken salad sandwich walks into a bar.  The bartender gives it a nasty look, points at a sign over his head, and says “Hey!  Can’t you read?”

The chicken salad sandwich looks up to read the sign.

“No food served after 10:00 PM.”

The chicken salad sandwich turns toward the door and grumbles as it walks outside, “Sassafrassin’ Urban Spoon.”

Zing!  Anyhow, on to the fun stuff:

How to Make Any Marinade in 5 Steps

Food52 has this article that you’ll surely find useful this week.  Step one is start with the best ingredients.  You know where to find those, right?  Food52 has approximately one million articles of interest, like the virtues of millet for you gluten-free folks, so don’t stay up all night browsing.  Or do.  I’m not your mom.

Spring and Summer Vegetables for Pureed Soup

summer veggies, spring veggies, pickled veggies

. has an great Q&A section with user questions and answers from the editors and community.  There’s a few cooking knowledge power houses lurking in the comments, so don’t dismiss those.  Pureed vegetable soup can be an awesome summer meal, since many of these soups have low prep time and can be served cold.  Don’t miss out on the rest of their awesome answers to questions like “I’ve got me some saffron, now what,” and “can I make homemade wine from bananas?”

Pickled Vegetable Sandwich Slaw

Man, if this stuff turns out tasting as good as it looks, your chicken salad sandwich won’t be getting kicked out of any bars.  Smitten Kitchen’s recipe uses whole mustard seeds, in case you need any.

Another Video of Adam Perry Lang

Seattle native(ish) Joel McHale poses some good questions to Adam Perry Lang, Adam Corolla is on hand, mostly to drink beer and get flipped off by Joel.  They are joined by comedian Jimmy Pardo, and they all seem pretty hungry.

That’s a wrap!  Thanks for reading.  If I missed something awesome, let me know in the comments!

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

Nigella Watermelon Salad

Nothing says summer quite like watermelon. Instead of just eating  plain ‘ole watermelon slices, why not make a salad for your next barbecue? Tossed with some fragrant Aleppo Pepper, Nigella Seeds and fresh arugula, it makes a refreshing (and delectable) salad. An easy way to add a little oomph to watermelon, kids and adults alike will be piling their plates to the brim!

nigella watermelon salald



Nigella Watermelon Salad


4 cups watermelon, cut into bite-sized pieces
1 cup fresh arugula
4 limes, juiced
1-1/2 tsp. Nigella Seed


  1. In a large bowl, combine all of the ingredients and mix gently.
  2. Enjoy...maybe make a double batch...

Categories: BBQ, Recipes | Tags: , , , , | Leave a comment

Chaat Masala Fruit Salad

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 salad

Chaat Fruit


Chaat Fruit


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


  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.

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


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


  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

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