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Tagged With: party time

Voodoo Shrimp and Grits

Have you ever eaten something so good that it induces a trance?  Well, check out our Voodoo Shrimp and Grits.  This classic dish features our best-selling spice blend, Voodoo, a robust seasoning which includes onion, garlic, whole mustard seeds, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras.  French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.  Definitely rich, this recipe could be the inspiration for your own Mardi Gras ritual.

Shrimp and Grits

Voodoo Shrimp and Grits

 

Voodoo Shrimp and Grits

Ingredients

For the Grits
6 cups water
1 teaspoon Kosher salt
1 1/2 cups stone ground grits or polenta
3 cups half and half
1 stick butter, cut into pieces
1/4 teaspoon Tellicherry black pepper, freshly ground
1/2 teaspoon Voodoo
For the Sauce
2 tablespoons vegetable oil
2 andouille sausages
1 medium sweet onion
1 clove garlic
1 teaspoon dulce pimenton
1/4 teaspoon thyme
1/2 teaspoon Mexican oregano
1 1/2 cups fish stock or shrimp stock made from reserved shells
1/3 cup heavy cream
1 1/2 pounds fresh medium shrimp, peeled and deveined

Instructions

    For the Grits:
  1. Put water in a large pot and bring to a rolling boil.
  2. Add salt and slowly sprinkle in grits while stirring with a wooden spoon.
  3. Add the half-and-half and return to a simmer.
  4. Cook the grits slowly, over low heat for 30-40 minutes until most of the liquid has been absorbed.
  5. Stir in butter, Tellicherry black pepper and Voodoo
  6. Continue to cook grits until they are smooth and creamy.
  7. Hold covered, in a warm spot, while you finish preparing the shrimp and sauce.
  8. For the Sauce:
  9. In a heavy saucepan, heat 1 tablespoon of the oil over medium heat and brown the andouille sausage. Once the sausage begins to brown, about 3-4 minutes, remove from pan and set aside.
  10. Season both sides of the shrimp with a sprinkle of Voodoo and sear over medium high heat for about a minute on each side, working in batches to not crowd the pan. Remove from pan and set aside.
  11. Add remaining 1 tablespoon of oil to pan
  12. Add cooked sausage onion, pepper, garlic and spices. Sauté for 3 minutes, until the onion is tender and translucent
  13. Add stock and bring to boil, gently scrape the bottom of the pan to remove any flavorful bits on the bottom of the pan
  14. Reduce heat and slowly add the cream
  15. Bring up to a simmer and allow to reduce until sauce begins to thicken slightly, about 10 minutes.
  16. Once thickened, add seared shrimp and simmer until the shrimp are just cooked, about 2-3 minutes.
  17. When the sauce is finished, rewarm the grits and serve in a shallow bowl with the sauce spooned over the grits.
  18. Finish with Voodoo to taste.
http://www.silkroaddiary.com/mardi-gras-shrimp-and-grits/

Categories: Cajun & Creole, Fruits of the Sea, Holiday, Hot Topics, Main Meals, Recipes | Tags: , , , , | 6 Comments

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

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: , , , , , | 1 Comment

Lemon Thyme Rhubarb Cake

Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic Lemon Thyme Rhubarb cake.  The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful way to take advantage of an abundant rhubarb harvest.

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Lemon Thyme Rhubarb Cake

Ingredients

For the Compote
3 cups rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
1/2 cup water
For the Cake
1/2 cup butter, softened, plus extra for pan
3/4 cup white sugar
2 eggs
1 teaspoon baking powder
1 tablespoon lemon thyme
1 cup all-purpose flour, sifted, plus extra for dusting pan
For the Topping
2 teaspoons lemon thyme
2 tablespoons white sugar

Instructions

  1. Preheat oven to 350 degrees
  2. Butter and flour a 9-inch cake pan or cast-iron pan
  3. In a small saucepan, over medium heat, add rhubarb, sugar and water
  4. Cook, stirring occasionally, until rhubarb has softened
  5. Strain, reserve juice
  6. Set rhubarb aside to cool while you make the rest of the cake
  7. Cream butter and sugar together until smooth
  8. Add eggs, one at a time, mixing well after each addition (batter should look light and fluffy)
  9. Gently mix in the baking powder, salt, lemon thyme and flour - be careful not to over mix
  10. Pour into the prepared pan and smooth the top of the batter
  11. Spoon the rhubarb compote over the top of the batter
  12. Using a butter knife, swirl the compote through the cake batter, being careful not to scrape the bottom of the pan
  13. Drizzle 2 tablespoons of the reserved rhubarb compote juice over the top
  14. Sprinkle with the rest of the lemon thyme and sugar
  15. Bake 25 minutes or until knife inserted in center of cake comes out clean
  16. Serve warm or room temperature
  17. Enjoy with more of the rhubarb compote mixed with whipped cream or Greek yogurt, served on the side
http://www.silkroaddiary.com/lemon-thyme-rhubarb-cake/

Categories: Eastern Europe, North America, Recipes, 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

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

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs a wallop of heat, but boasts a delicious complexity that will keep you coming back.  It’s the perfect accompaniment to these artichokes, or really anything your market basket can throw at it.

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Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Ingredients

2 lemons
4 large artichokes
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
2 tablespoons Rooster Spice
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Rooster Spice, to taste

Instructions

  1. Fill a Dutch oven with water, add the juice of 1 lemon and the bay leaf.
  2. Trim leaves from the top of artichoke, remove outer layers of leaves from the stem end and snip all remaining spiky tips from the outer leaves.
  3. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.
  4. As each artichoke is prepared in this way, drop it into the lemon water to prevent from turning brown.
  5. When artichokes are prepared, cover the pan and bring to a boil.
  6. Boil until the base of the stem can be pierced with a fork, about 12-15 minutes.
  7. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
  8. Meanwhile, combine garlic, lemon juice, and Rooster Spice with the mayonnaise. Mix well.
  9. Transfer to a serving dish and chill until needed.
  10. Preheat grill to medium.
  11. Slice the artichoke in half lengthwise.
  12. Scoop out the choke and first few inner layers in the center until the bottom is revealed
  13. Brush each half with olive oil and sprinkle with Murray River Flake Salt and Rooster Spice.
  14. Grill the artichokes until tender and lightly charred, about 5 minutes per side.
  15. Transfer to a serving platter, squeeze half a lemon over them and garnish with remaining lemon wedges.
  16. Serve warm, at room temperature or chilled alongside Spicy Garlic Mayonnaise.
http://www.silkroaddiary.com/rooster-grilled-artichokes-with-spicy-garlic-mayonaise/

Categories: Asia, BBQ, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , | 2 Comments