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Tagged With: meat

Besar Cranberry Chutney

The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the fruity flavors, and the result is an intensely flavored chutney that you can serve well past Thanksgiving. You can try variations too- add an apple to mellow the flavors or some chopped walnuts for a little crunch. Any way you make it, the bright flavor of cranberries add a bit of sunshine to a winter feast. Go cranberries!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney

Ingredients

2 tablespoons olive oil
1 bag (12 oz) fresh cranberries
1 onion, diced (use a sweet or red onion for extra flavor)
1/4 cup Candied Ginger, chopped
1/2 cup dried apricots, chopped
1 large orange (or 2 medium), zested and juiced
1 lime, juiced
3/4 cup brown sugar
3/4 cup cider vinegar
3 tablespoons Besar, ground
2 teaspoons Aleppo pepper

Instructions

  1. Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
  2. Add the rest of the ingredients and, stirring frequently, cooking for about 15 minutes. Taste for seasoning. You might want to add more salt, vinegar or brown sugar.
  3. If you want a 'smoother' sauce, cook for another 10 minutes. Remove from heat. Let cool, then put into a covered container in the refrigerator. This will keep for about a week.
http://www.silkroaddiary.com/besar-cranberry-chutney/

 

Categories: Global Cuisines, Hot Topics, Middle East, North America, Recipes, Sides | Tags: , , , , , , , , , , , | 6 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

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!

Memphis Beale St. BBQ Brisket

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Memphis Beale St. BBQ Brisket with Whiskey Sauce

Ingredients

3 lbs. beef brisket
Whiskey BBQ Sauce:
1 clove garlic, minced
1 Tbsp. olive oil
1/2 cup whiskey
1/2 cup orange juice
1/3 cup apple cider vinegar
1 Tbsp. ginger powder
1 Tbsp Worcestershire sauce (or Worcestershire powder)
1 Tbsp. molasses
1 Tbsp. tamari soy sauce
6 oz. tomato paste

Instructions

  1. Preheat the oven to 300°F.
  2. Rub the brisket evenly with Memphis Beale St. BBQ Rub.
  3. Place the brisket in a cast iron skillet or baking dish.
  4. Place a sauce pan over low heat and add the olive oil.
  5. Saute the garlic until soft.
  6. Add the remaining sauce ingredients and stir until blended.
  7. Pour the sauce over the brisket and cover tightly.
  8. 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.
  9. Remove from the oven and allow the brisket to rest for about 30 minutes or as long as you can wait.
http://www.silkroaddiary.com/memphis-beale-st-bbq-brisket-with-whiskey-sauce/

 

Categories: Course, Main Meals, North America, Recipes | Tags: , , , | 2 Comments

Bar-H Beef Rub Marinade

Chock full of lemon and chile, Bar-H Beef Rub was made for summer grilled steaks. The only thing that could make it better is, of course, beer! We marinated this glorious tomahawk-cut steak overnight, then grilled it over red hot coals for a crispy exterior and a juicy, medium-rare interior. The Newcastle brown ale we used brought a nutty component, perfectly offsetting the tangy spice of the rub itself. Topped with a thick slice of a compound butter also made with Bar-H Beef Rub, this steak is the definition of decadent, but still oh-so rugged. We can still smell it sizzling on the grill…

 

Bar H Beef Rub marinade and compound butter!

 

Bar-H Beef Rub Marinade

Ingredients

1 big, beautiful steak, your favorite cut
1 Tbl. Bar-H Beef Rub, ground
1/2 cup beer (any good beer will do)
2 Tbl. olive oil
1 clove garlic, crushed

Instructions

  1. Put the the steak into a large zip-lock bag (or a shallow air-tight container). Mix the rest of the ingredients together and pour over steak. Seal bag (or container tightly). Refrigerate for 2 hrs or overnight.
  2. Bring steak to room temperature before grilling or broiling. (A room temperature steak cooks better and more evenly than a cold one.) Top with a thick slice of an herb and spiced flavored butter, letting it melt slowly over the steak.
http://www.silkroaddiary.com/bar-h-beef-rub/

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