Tagged With: BBQ
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.
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Ingredients
Instructions
- 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.
- In a separate bowl, beat together eggs, chilled water and vinegar and add to flour mixture.Combine until well incorporated.
- 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.
- In a heavy skillet heat olive oil over medium heat.
- 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.
- 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.
- Preheat oven to 400 degrees.
- Remove chilled dough from the refrigerator. Cut each rectangle into 12 pieces. Form into discs and cover with a towel.
- 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.
- 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.
- Transfer to a parchment lined baking sheet. Repeat the process with the remaining dough and filling. Lightly brush the empanadas with egg wash.
- Bake until golden, about 25 minutes. They are done if they sound hollow when tapped on the bottom.
- Transfer to a wire rack and cool for at least 5 minutes.
- Serve with salsa and sour cream.
Classic Crab Cakes
The first time I ever had a crab cake, I was thirteen and accompanying my dad on a business trip to San Francisco. We dined in the fanciest restaurant I’d ever been to, and I ordered the crab cake appetizer. It was tender, moist, perfectly seasoned, and it blew me away. I’ve attempted many times since to recreate it, with varying degrees of success. These beauties, however, elegantly spiced with our Classic Crab seasoning and a generous handful of tarragon, put that first memorable cake to shame! Do be sure to use Panko, the Japanese bread crumbs, for this recipe to get that lighter-than-air crust.
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Ingredients
Instructions
- Preheat oven to 250 degrees.
- Blend all ingredients together in a large bowl, taking care to leave some large pieces of crab claw meat intact.
- Form cakes in to handful-sized portions, about 5-6 oz., and dredge in remaining Panko. Sear in a hot, oiled skillet until golden brown on both sides, flipping only once, as the crab cakes are delicate and will fall apart with too much handling.
- Place seared crab cakes on a parchment paper lined cookie sheet, and place in the pre-heated oven for 15 minutes.
- Serve with a dollop of your favorite aioli. You can even just add some fresh lemon juice and zest to mayonnaise for a quick topping.
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit of heat from some guajillo chiles in the blend that is balanced perfectly by a healthy dose of toasted coconut for sweetness. Try it with a fish, lentil or vegetable soup for maximum enjoyment!
Cast Iron is essential for crusty cornbread!
Ingredients
Instructions
- Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet in the oven to get hot while you make the batter.
- In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda and Kala Masala. In a small bowl, whisk the buttermilk, egg and the ¼ cup melted butter together.
- Take the hot cast iron skillet out of the oven, and add in the butter. Swirl it around until the butter starts to melt, being sure to tilt the pan to coat the sides and bottom evenly.
- Pour the wet ingredients in the dry ingredients and mix quickly, just until moistened. Do not overmix. Scrape the batter into the prepared pan and bake the cornbread until it’s golden brown, about 20 minutes. Take the pan out of the oven, and try to let it cool for a few minutes before you dive into it. Cut into 8 wedges.
Memphis Beale St. BBQ Brisket with Whiskey Sauce
Beef brisket is one of my favorite cuts of meat. Brisket when cooked just right is incredibly tender and flavorful, and one of the most affordable cuts to boot! However there are an abundance of horror stories out there of under or overcooked brisket that end up tough, dry, chewy, shrunken or shriveled. Don’t fear! With a little practice and close attention you can easily avoid these common pitfalls. Briskets come in a wide variety of sizes, from a small one pound size common in the supermarket, to massive fourteen pounders meant to spend an entire day in a smoker; in this recipe we call for about a three pound brisket. Feel free to use whatever size you need to feed everyone at your table but be sure to adjust the cooking time accordingly. Having an in-oven probe thermometer will be a huge asset here, since being able to pull it out of the oven right at 185°F and letting it rest for a while will give your brisket the maximum amount of time at just the right temperature to melt the fat without overcooking. The key to a tender brisket is cooking it just long enough to allow the connective tissue to breakdown, without leaving it dry and tough. Also, when making the whiskey BBQ sauce, be sure to use a whiskey you would drink. The old adage about not cooking with something you wouldn’t drink yourself isn’t just for wine!
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Ingredients
Instructions
- Preheat the oven to 300°F.
- Rub the brisket evenly with Memphis Beale St. BBQ Rub.
- Place the brisket in a cast iron skillet or baking dish.
- Place a sauce pan over low heat and add the olive oil.
- Saute the garlic until soft.
- Add the remaining sauce ingredients and stir until blended.
- Pour the sauce over the brisket and cover tightly.
- Bake for about 3 hours, or roughly an hour per pound. A probe thermometer in the middle of the brisket should read 185°F, or you can check for doneness by inserting a fork into the middle of the brisket, the meat should easily pull apart.
- Remove from the oven and allow the brisket to rest for about 30 minutes or as long as you can wait.
Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns
This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats we finish it all off with colorful, crunchy and exquisite candied anise, fennel, Indian coriander and pink peppercorns. The salty savoriness of the salami is a perfect compliment to the super sweet melon.
You’ll want a completely ripe melon for this dish so look for melon skins that are firm and free of bruising or soft spots. The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma.
A great offering for the upcoming Labor Day BBQ’s and picnics. Enjoy!
Salumi Wrapped Melon with Candied Seeds
Ingredients
Instructions
- For Candied Seeds:
- Toast fennel, anise and Indian coriander seeds, lightly, in a dry skillet. Transfer to a plate.
- Put sugar, water and butter in a saucepan over low heat until sugar dissolves. Once the sugar dissolves, increase heat and boil for about 2 minutes (or until the liquid is thick and syrupy.
- Remove from heat and add the baking soda, toasted seeds and pink peppercorns. Mix rapidly to coat seeds and peppercorns with syrup.
- Pour mixture on a parchment lined cookie sheet, pressing them lightly to separate.
- Allow to cool completely and they are ready to use with the melon recipe
- Store remaining in a tightly covered container in a cool dry place.
- Slice melon in half and remove seeds
- Using a melon baller, scoop out the melon balls
- Place melon balls atop a lovely slice of salami and secure with a toothpick
- Sprinkle each melon ball with the candied seeds and pink peppercorns
- Arrange on a platter and serve
Aleppo Pepper Basil Lemonade
It’s not back-to-school-time in our backyard yet! 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.
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Ingredients
Instructions
- 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.
- 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!
Chaat Masala Butter and Grilled Corn
One of the best things about summer is the abundance of fresh corn on the cob. I was excited to see the first of the season’s crop available at my local Farmer’s Markets and was inspired to spice-up this classic BBQ side. Adding Chaat Masala to butter makes a perfect addition to grilled corn. This beautifully flavored butter is delicious on just about anything that comes off your grill… fish, steak, veggies, you name it!
Chaat Masala Butter and Grilled Corn
Ingredients
Instructions
- For perfectly grilled corn, heat your grill to medium. Pull the outer husks down the ear to the base, and strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the kosher sal for 10 minutes.
- Remove corn from the water and shake any excess water. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, slather the corn with the Chaat Masala Butter.
- For the butter, mix together the unsalted butter, the Chaat Masala and 1 tsp. Murray River Flake Salt in a small bowl . Roll butter into a log using parchment paper or transfer to a small covered container. Refrigerate until needed.
Aji Mirasol Salsa
Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; great in a wide variety of dishes, but especially salsa. You can use this salsa as a dip with tortilla or cassava chips, but it’s even better served with grilled meat or seafood. Aji Mirasol Salsa is the perfect accompaniment for anticuchos, the grilled meat kebabs that are classic Peruvian street food. The combination of fresh citrus, cilantro and the slightly spicy Aji Mirasol chiles just begs to be eaten with grilled halibut, shrimp, chicken, pork or goat. Try some at your next barbecue and wow your guests with one-of-a-kind South American flair!
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Ingredients
Instructions
- Snip stems from chiles, then cut lengthwise, and remove ribs and seeds. Cut chiles into 1" pieces, and place in heat-proof bowl. Pour boiling water over chiles until just covered, and allow to sit 30 minutes.
- Strain chiles, reserving liquid, and place in blender with 3/4 cup of the liquid. Add 1 tsp. salt, and blend until smooth. Strain the paste through a sieve, pushing through patiently. (The flavor and texture will be worth the effort!) Discard pulp remaining in sieve.
- Whisk in the onion and lime, and salt to taste. Add the chopped fresh cilantro, mint and parsely, and stir. Allow to sit at least 15 minutes for flavors to meld.
Creole Spiced Coleslaw
I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of flavor added from the Creole Spice and the bold, assertive heat of the chile flakes and Piri Piri makes the cooling quality of the mayonnaise and crisp cabbage in this slaw even more pronounced and refreshing. The classic juxtaposition of creamy, tangy, and crunchy that we love in coleslaw still sings, here, but is undeniably enhanced by the savory blend of bell pepper, celery, and onion in the Cajun ‘trinity’ tradition. This slaw is interesting and delicious enough to be served as a side dish alongside any grilled entree, or top off a juicy pulled pork or fried fish sandwich with a generous scoop. Be warned- you may never be satisfied by the original version again!
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Ingredients
Instructions
- Combine the cabbage, carrot, red onion and green onions in a large bowl.
- In another bowl, mix the mayonnaise, vinegar, lemon juice, spices and sugar, stirring well. Pour the dressing over the cabbage mixture and toss gently to mix. Season the slaw with celery seed, salt, and pepper.
- Chill for 2 hours in refrigerator.
Yucatan Rojo Fish Tacos
I don’t know about you, but this sunshine activates my wanderlust something fierce! Long days, hot sun… I crave a remote beach and what I like to call “barefoot cuisine.” Near the top of my travel list is a combination yoga and surfing retreat on Mexico’s Yucatan Peninsula… As a mum, a student, and a spice merchant, my travel budget is limited, so I have to rely on the transportive quality of food, for the time being. These tacos do just the trick! Far from the oily, breaded fish tacos you’ve had before, these are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of World Spices’ Yucatan Rojo BBQ Rub. The creamy and crunchy slaw and the crisp, spicy pickled vegetables are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you’ve got them, slices of buttery avocado. With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!
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Ingredients
Instructions
- Cut fish into 1 inch strips. Toss the fish and the rub into a Ziploc bag, making sure that the fish is covered with the spice. Refrigerate overnight.
- Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.
- Combine all of the ingredients for the slaw together in a large bowl. Taste for seasoning (you might want to add more salt). Transfer into a covered container and refrigerate.
- Season the fish with salt and a squeeze of lime, and grill quickly over high heat, lightly brushing with a little oil once the pieces have been flipped.
- Heat the tortillas on both sides on the grill. Put a spoonful of slaw on the tortilla, then some grilled fish, then top with the pickled veggies, sliced avocado and tomatoes.
- Enjoy!
