Tagged With: Side-dish
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.
Harissa and Vegetable Couscous
This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. “How do you use the Harissa?” is one of the most common questions following the exclamations of delight, and though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it’s about time it took its place among our favorites here on the blog.
The tender-crisp vegetables and fluffy cous cous are a perfect vehicle for this sumptuous sauce; our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant — or even on halibut!
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Ingredients
Instructions
- To make the Harissa – In a small saute pan on medium heat, add 1 tablespoon olive oil. When hot, add the chopped red onion, and saute until it starts to get a little color. Meanwhile, in a blender, combine the tomato paste, roasted peppers, Harissa, garlic granules, 1/3 cup olive oil and red wine vinegar. Pulse until it’s still a little chunky. (You can also puree it until it’s smooth.)
- Transfer to a bowl and add salt to taste. Add the sauteed red onions and green onions and mix well. (You can prepare this ahead of time – let it get to room temperature before serving. If you have any leftovers, it will keep well in the refrigerator. This works well as a condiment to any meal.)
- To make the Couscous – In a large Dutch oven, heat the oil over low heat. Saute the onion and garlic until translucent. Add stock, dried apricots, squash, zucchini, cauliflower florets, chickpeas, turmeric, ginger powder and Aleppo pepper, stirring well. Turn up the heat and bring to a boil. Place the cover on the pot, reducing the heat to medium and simmer until the vegetables are tender, but still a bit crispy. This should take about 5 minutes.
- Then mix in the diced tomatoes, peas, cilantro and couscous. Remove the pot from the heat, cover and let stand 10 minutes. (This will cook the couscous.)
- Remove the lid and fluff the couscous with a fork. Transfer to a serving dish and drizzle some of the Harissa onto the couscous, serving the rest of the Harissa on the side.
Besar Cranberry Chutney
The rich and toasty taste of our Besar blend makes an ideal compliment for the pop of fresh cranberry flavor in this exotic twist on a holiday classic. The candied ginger and dried apricots round out the fruity flavors, and when you bring it all together, this chutney has a place well beyond the Thanksgiving table when the bounty of winter begins to fade. Go cranberries!
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Ingredients
Instructions
- Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
- 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.
- 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.
Five Seed Roasted Potatoes
This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of Poppy restaurant here in Seattle. The spice mix is a version of Panch Phoron a.k.a. Bengali Five Spice, using ajwain seed in place of fennel. I made this for a celebratory Sunday evening feast after enjoying the sunny afternoon harvesting potatoes. Lots of love went into growing our potatoes this year and it was a joy to toss them with this exquisite mixture. Thanks, Jerry!
Five Seed Potatoes
Ingredients
Instructions
- Parboil whole potatoes until just tender, drain and slice in halves.
- In a small heavy skillet, heat oil over medium heat and add brown mustard seeds. When they begn to pop, add fenugreek seeds and toast for a minute or two. Then add remaining seeds and toast for a few minutes more until all are browned.
- Toss toasted seeds and oil with potatoes, add 1/2 tsp. salt and roast on a sheet pan at 425 degrees for 20-30 minutes until golden. Remove from the oven, sprinkle with another 1/2 tsp. of salt and serve.
- These flavorful potatoes make a lovely side dish alongside roasted meats, breakfast eggs or just about anything!
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.
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Unfortunately, it can be difficult to find a ripe one and some folks can be overwhelmed by the tartness. My favorite way to tame pineapple is to cook it slowly until the pale yellow becomes a rich gold and the sugars take center stage, as in this grilled salsa. Make sure to place your pineapple slices away from the hottest parts of the grill; caramelized pineapple requires time (20-30 minutes) and indirect heat. Our Caribbean Spice, with the richness of allspice berries, is the perfect blend for this salsa. A bit of extra cumin adds an intense savory note that’s perfect for grilling. While I broke everything down in a food processor for the smoother texture and ease of preparation, fans of chunky salsa can chop everything together by hand. The smoky flavor from the grill counterpoints the sweetness of the pineapple and tomato perfectly, leaving you with a well balanced and delicious side for tortilla or plantain chips, chicken, and fish.
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Ingredients
Instructions
- Lightly oil the pineapple, tomato and onion, so that they won't stick to the hot grill (or grill pan). Place on the grill and cook on both sides, until almost done. (You mostly want to get good grill marks on them - that's flavor! You can also grill your citrus, too. It will make them easier to juice, and give you a little more flavor, but you might want to let them cool before you juice them.) After you take them off the grill, cut them into smaller pieces for the food processor.
- In a food processor, add the garlic and ginger and process. (This will just break them down a little bit.) Now put in the rest of the ingredients the food processor and puree. Taste for seasoning - you might want to add more salt, lime juice or Caribbean Spice, depending on your taste. Depending on how sweet your fruit is, you might want to add more honey, too.
- This is a great topping for grilled meats or fish, but is also just as good with chips.
Ranch Potato Salad
I’ve lived all over this great country, and while there are some pretty big differences between Boston and the Carolinas, one summer constant nationwide is barbeques, and for my family, that meant potato salad! Mom’s potato salad was full of mayo, hard-boiled eggs and bacon – delicious, yes, but it needed an update. I came up with this recipe to combine my love for mom’s cooking with my equally unhealthy love of tangy, delicious ranch dressing into a potato salad that even my doctor would eat. Instead of mayo, I use Greek yogurt, so it still has that traditional creaminess I crave without the fat, and it gives the World Spice salt-free Ranch Seasoning a little extra tang, too. (I still use bacon because, after all, potato salad wouldn’t be the same without bacon!) The festive and unusual colors of heirloom varieties of red, white and blue potatoes are perfect for enjoying the Fourth of July fireworks at Gasworks Park in downtown Seattle. And since I work at World Spice Merchants, I have to garnish it with something fun, right? I like to use a little bit of Piment d’Espelette, or maybe some Aleppo pepper, or some Urfa Biber . . . decisions, decisions!
Ranch Potato Salad made healthy – no mayonnaise!
Ingredients
Instructions
- Cut the potatoes in bite-sized pieces, and boil until just fork tender. (They will have some carry-over cooking - you just don't want them to be "mushy". Drain, and spread out on a cookie sheet to cool. (You can also roast the potatoes, too. Just toss them with a little olive oil, salt and pepper and roast them until done. Also allow them to cool before making the salad.)
- While the potatoes are cooling, you can make the dressing. In a large bowl, combine the Greek yogurt, salt and Ranch Seasoning. Mix well - it will be a little thick. (You can always use a little water or milk to thin it out, if you like, but the natural liquid from the chopped veggies will also thin it out a little.)
- Add the cooled potatoes and chopped veggies and bacon to the bowl, and toss well to make sure everything is coated with the dressing. Taste for seasoning - you might want to add a little more salt or Ranch Seasoning.
- Transfer the finished potato salad into a serving bowl and garnish with Piment d'Espelette for an extra-special treat.
Chimichurri Flank Steak
There are many recipes for Chimichurri Sauce out there. We have a fondness for this recipe, which uses our Chimichurri Spice. The combination of Aji Mirasol, Guajillo and New Mexico chiles with a few other spices make it a great blend to make Chimichurri Sauce with. The complexity of this blend mixed with fresh herbs, citrus, plenty of garlic, vinegar and oil will make a sauce that you will use over and over. Just throw the sauce ingredients into a blender and pour into a container. It will keep in the refrigerator for a couple of months. The longer it sits, the better it gets. We like it both as a table sauce to drizzle over grilled meat and fish, and as a marinade for meat and vegetables. We used it to marinate this flank steak, but served more on the side because it tastes so good. Trust us – you will find excuses to use this sauce…
Grilled Chimichurri Flank Steak, with more drizzled on top and some lime wedges on the side.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
