Grill Season Challenge !

Your food here:Around the world, sun-loving souls celebrate the summer months with the great tradition of outdoor cooking. Taking on many forms across many cultures and countries, these cuisines are all united by the love of great food cooked over fire in the open air.

Join us in celebrating that tradition with our inaugural Grill Season Recipe Contest. Simply send in your best recipe for the barbecue or grill using a World Spice blend. Category winners will receive a $50 World Spice gift card and their recipes will be featured right here on our blog.  The grand prize is a complete spice cabinet makeover valued up to $250.


 HERE’S HOW IT WORKS:

From now until July 15th, we will be accepting recipe submissions in three categories that represent the culinary scope and wealth that grilling season has to offer:

  • Classics: Just like Ma or Pa used to make, these are the tried and true standbys of classic American grill fare. Newly revised or left untouched, we just want it to be good.

Beale Street BBQ Rub

  • International & Global: Grilling is a lot more than backyard barbecue. These are the exemplars of what make grill food nothing less than a global culinary staple.

International Grilling Spice

  • Unexpected: Not to knock the classics, but forget convention. These are the recipes that you never see coming until they’re on your plate. Still gotta be tasty, though.

Unexpected Grilling Spice

Whether you already have a top-notch recipe that fits into any of these categories, or are inspired to create one, send it in! From the tried and true staples to exotic innovations, all dishes are welcome. We’ll be selecting two winners in each of the above categories, one meat dish and one vegetarian, along with a single best-in-show winner to receive the grand prize of a spice cabinet makeover!

It’s important to note that while opinions may vary as to what constitutes true barbecue or “grill food”, for the purposes of the contest we’re adopting a pretty loose policy. You should feel free to interpret the categories as you see fit, but it has to be cooked outdoors!

MORE PARTICULARS:

  • Each recipe must use one or more World Spice blends. After all, it wouldn’t be a World Spice contest if you didn’t, right?
  • One entry per person, per category. Feel free to submit a recipe in each category, though. In fact, please do!
  • Each recipe must include a photo of the dish. Bust out your cameras, people.
  • The winners will be announced on August 1st.

We’ve got just a couple more caveats before you go shooting your recipe off to us, so check out the complete contest rules for details. Submit your recipe along with a photo of the finished dish to [email protected]. It’s as simple as that. There’s only one more rule, but it’s the most important, so we saved it for last and we’re going to make it extra big. Ready?

Play with your food!

That’s all for now.

For the full rules of the contest, please refer to this page. If you’re not a fan of fine print, or you find anything to be unclear, please feel free to contact us with questions.

Categories: Recipes | 2 Comments

Roselle-Rooibos Drink

Roselle-Rooibos DrinkblogAfro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May, and we’ll be serving up his delicious Roselle-Rooibos drink at the Meet & Eat.

From Bryant Terry author of Afro-Vegan: “This drink is tart, sweet, and floral and has become one of my favorite summertime beverages. In this recipe, I call for fresh pineapple to give the drink texture and vibrant tropical flavor, but when my editor, Melissa Moore, brought me a bag of fresh peaches from the farm of Mas Masumoto, I peeled, sliced, and used them in place of the pineapple. It was off the chain! I think any other stone fruit, such as nectarines or cherries, would also work well and I encourage you to experiment with adding them.

For a late fall or winter spin, serve this drink warm, omitting the fresh fruit and boiling the tea and hibiscus with 1/4 teaspoon whole cloves, in a nod to how roselle is prepared in Trinidad and Tobago.”

Roselle-Rooibos Drink

Ingredients

  • 6 1/2 cups water
  • 2 (2 inch) cinnamon sticks
  • 6 tea bags or 3 tablespoons roobios tea
  • 2 cups dried hibiscus flowers
  • 1/4 cup fresh squeezed orange juice
  • 1 cup agave nectar
  • 2 cups cubed fresh pineapple, in 1-inch chunks, plus 6 spears
  • Ice for serving

Instructions

  1. Put the water and cinnamon in a medium saucepan. Bring to a boil over high heat, then boil for 2 minutes.
  2. Add the rooibos, hibiscus flowers, orange juice, and agave nectar and mix well.
  3. Immediately remove from the heat, cover, and let stand for 30 minutes.
  4. Uncover and let cool to room temperature.
  5. Strain through a fines-mesh sieve into a pitcher, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
  6. Add the pineapple chunks and refrigerate for at least 8 hours or overnight.
https://www.silkroaddiary.com/roselle-rooibos-drink/

 

Afro-Vegan--book coversmAfro-Vegan: Farm Fresh African, Caribbean & Southern Flavors Remixed is the May selection for the World Spice Cookbook Club. Afro-Vegan is currently available for purchase at our retail store and also online through the following sellers:  Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.

Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green

Categories: Africa, Cookbook Club, Recipes, Tea, Wet Your Whistle | Leave a comment

Chermoula

Chermoula and Pom-Peach BBQsm

Afro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.

Chermoula

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1 teaspoon coarse sea salt
  • 3 large cloves garlic, minced
  • 1 1/2 teaspoons cumin seeds, toasted and ground
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 2 tablespoons water
  • 1/4 teaspoon minced seeded habanero chile
  • pinch of saffron threads, crumbled
  • 1 1/2 cups packed minced cilantro
  • 1/2 cup packed minced flat-leaf parsley

Instructions

  1. Warm the oil in a medium saute pan over medium-low heat.
  2. Add the onion and salt and saute until the onion is soft, 5 to 7 minutes.
  3. Add the garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2-3 minutes.
  4. Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
  5. Stir in the cilantro and parsley.
  6. Taste and season with more salt if desired.
  7. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
https://www.silkroaddiary.com/chermoula/

Afro-Vegan--book coversmAfro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed is the May selection for the World Spice Cookbook Club. Afro-Vegan is currently available for purchase at our retail store and also online through the following sellers:  Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.

Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green

 

 

Categories: Africa, Cookbook Club, Grilling Season, Main Meals, Recipes, Sides | Leave a comment

Paprika Potatoes

Paprika Potatoes

Smoked paprika is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below!

“Smoked paprika, also known as pimentón, has finally reached mainstream status in the spice world, and not a minute too soon. Made from pimento peppers that have been dried or smoked over a fire, this spice imparts a robust smoky flavor. As a hearty side, this dish pairs well with your favorite sausages, pork loin, or any grilled meat. Leftovers are delicious with eggs in a breakfast burrito or scrambled into a breakfast hash.”

Paprika Potatoes

Serving Size: Makes 4 to 6 servings

Paprika Potatoes

Ingredients

  • 6 tablespoons extra-virgin olive oil, butter, or coconut oil
  • 1 large or 2 small yellow onions, diced (about 2 cups)
  • 6 medium unpeeled red potatoes, cut into medium dice (about 3 cups)
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika (pimentón)
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups stemmed, thinly sliced kale (about ½ pound)
  • 1 cup caraway Kraut

Instructions

  1. Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the potatoes and sauté, stirring every few minutes, until they’re tender, another 15 to 18 minutes. Add the paprika, smoked paprika, salt, and pepper. Sauté until the spices are fragrant, about 1 minute. Add the kale and sauté until it’s just wilted but still vibrantly green, 2 to 3 minutes. Remove the pan from the heat and transfer the potato mixture to a large serving bowl.
  2. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and add it to the potatoes, tossing thoroughly to incorporate.
  3. Serve immediately, while the potatoes are still warm.
  4. Note: Try soaking cubed potatoes in a bowl of water for an hour to help release the starches, which will help prevent sticking. Drain and lightly dry the potatoes with a towel before cooking.
https://www.silkroaddiary.com/paprika-potatoes/

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaf

Categories: Cookbook Club, Eastern Europe, Global Cuisines, Hot Topics, Mediterranean, Recipes, Sides | Leave a comment

Caraway Kraut

Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries of kraut! Here’s a sneak peek at one of their recipes…
Caraway Kraut 2

“We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.

Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)

Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic.”

Caraway Kraut

Yield: Makes about 1 quart

Caraway Kraut

Ingredients

Instructions

  1. Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into 1/8-1/4 inch-wide strips. You should have about 12 cups of shredded cabbage.
  2. Put the cabbage in a large bowl and sprinkle it with the salt. Use your hands to thoroughly work the salt into the cabbage. When the cabbage has shrunk to about half its original volume and has generated a briny, watery base, taste it and add more salt or water if necessary. Stir in the caraway seeds, making sure they’re evenly distributed throughout the ferment.
  3. Pack the cabbage tightly into a quart jar until it’s about 2 inches below the rim, weighing it down with the reserved leaves and core. Make sure the brine completely covers the compressed cabbage by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the cabbage with more brine if needed. The kraut could be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.

Notes

Make It Quick & Simple

Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)

Stir 1 to 1½ teaspoons of crushed caraway seeds into the kraut and mix well. Crush the caraway seeds using a mortar and pestle, rolling pin, or clean coffee grinder. Break them down, but don’t crush them to a powder. Crushing them helps the caraway flavor more fully permeate the kraut.

Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the kraut.

Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.

https://www.silkroaddiary.com/caraway-kraut/

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaf.

Categories: Cookbook Club, Eastern Europe, Healthy, Hot Topics, Recipes, Sides, Snacky Bits | Leave a comment

Piment d’Espelette

espelettehouseok2It’s here! This season’s crop of Piment d’Espelette arrived at our doorstep this week, ready to transform our dishes with its mild heat and fruity, almost tomatoey flavor. Piment d’Espelette’s mild flavor is the cornerstone of the traditional Basque stews, and in keeping with Basque tradition we consume our Piment d’Espelette seasonally, making way for each new crop when it comes in.

The seasonal rotation isn’t the only thing traditional about the pepper of Espelette. Piment d’Espelette bears the distinction of being the only spice with an official AOC designation. Being recognized by the AOC, or Appellation d’Origine Contrôlée, guarantees that the product which bears its seal will be produced in traditional manners, and originate only from their traditional region. In such illustrious company as true french Champagne, only the superior pepper grown in the ten, tiny approved Basque villages may be labeled as Piment d’Espelette.

Piment d’Espelette originates in the area that joins the southwestern-most corner of France with northeastern Spain, historically known as Basque country. In the region, late summer and early fall are marked by festoons of peppers drying against white stucco houses, just as they have for centuries. Each October, the end of the harvest is marked by a vibrant festival, complete with parade, where peppers are sold fresh, pickled, or dried and ground, as we carry it.

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The Basque have another tradition worth imitating- that of the txoko, or gastronomical society. Generations of Basques have gotten together to cook, sing, and experiment with food in thousands of private clubs. While it might not have centuries of tradition, we’ve got a kind-of txoko of our own, the World Spice Cookbook Club, that meets up to try out recipes from a new cookbook each month. Singing is purely optional.

So come pick up some of the freshest and most flavorful flakes of Piment d’Espelette available in the United States by the ounce or by the jar, and if you’re feeling adventurous drop us a line and come out to the next meeting of our Cookbook Club for a little gastronomical bonding. On egin!

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Categories: Cookbook Club, French, Hot Topics, Mediterranean, Notes from the Field, Spice Notes | Tags: , , , | Leave a comment