Grilling Season

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

Steve’s Sweet and Spicy Drumsticks

street food

We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil along with Piri Piri and Smokin’ Hot Garlic Pepper bringing the heat. The drumsticks get a quick brine to help them retain moisture and the spices flow into a sweet citrus sauce that hits all the hot-sour-salty-sweet flavors that shine in Asian cuisine. Steve was inspired by his travels- and love of street food- to create this fusion BBQ sauce, and we are so happy that he shared this recipe! We’re planning to try it on wings next.

steves drumsticks

Steve’s Sweet and Spicy Drumsticks

Steve’s Sweet and Spicy Drumsticks

Ingredients

  • 1 pkg chicken drumsticks (6 - 8)
  • 1 tablespoon Himalayan pink salt
  • 1 cup water
  • 1 tablespoon ground Piri Piri
  • 1 tablespoon ground Tabil
  • 1 teaspoon sugar
  • 2 teaspoons Nuoc Mau (Vietnamese caramelized coconut sauce) - if you can't find it, you can substitute blackstrap molasses instead
  • 2 tablespoons olive oil
  • 2 teaspoon fresh lemon juice
  • 1/4 teaspoon Smokin' Hot Garlic Pepper

Instructions

  1. Rinse chicken and place in a resealable plastic bag. In a small bowl, dissolve the salt in the water and pour over the chicken. Seal the bag, shake, and set aside in the refrigerator for 1 hour.
  2. While chicken is brining, mix together the remaining ingredients in a bowl and set aside for the flavors to blend.
  3. Remove chicken from brine, rinse and pat dry. Put the drumsticks and the spice mixture into another resealable plastic bag, mix and place in the refrigerator for 5 hours (or overnight).
  4. Preheat your grill or the oven to 400 degrees. Cook, turning once, for about 22-24 minutes (or until the meat runs clear when pricked with a knife).
https://www.silkroaddiary.com/steves-sweet-spicy-drumsticks/

Thanks so much, Steve! Safe travels, and stay in touch :-)

Steve R.

Categories: Africa, Course, Global Cuisines, Grilling Season, Recipes, Sides, Snacky Bits | Leave a comment

Besar Shrimp Skewers

To celebrate the last gasp of summer, and the upcoming release of World Spice at Home, enjoy another sneak peek from the book!

The combination of exotic spices on seafood served with pineapple will transport you straight to the tropics. The bright layers of citrus and spice blend perfectly into the coconut oil and onto the shrimp. If you don’t have time to skewer, just add the shrimp and pineapple to your indoor grill pan and serve on a platter with toothpicks. You can also turn this into a main dish by serving with steamed or grilled vegetables and rice.

Besar Shrimp

Besar Shrimp Skewers

Besar Shrimp Skewers

Ingredients

    For the marinade:
  • ¼ cup coconut or extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons ground Besar
  • 1 teaspoon lemon zest
  • 1 teaspoon Hungarian paprika
  • ½ teaspoon kosher salt
  • For the shrimp:
  • 24 extra-large or large shrimp, peeled and deveined, tails intact
  • 12 (6-inch) bamboo skewers
  • 1 ripe pineapple
  • 2 tablespoons extra-virgin olive oil, for brushing
  • 2 teaspoons thyme, for garnish
  • Flavor Notes:
  • Either Tikka Masala or Kashmiri Curry can be substituted for the besar to make this recipe with different flavors, or try orange juice and zest in place of the lemon. Add ½ teaspoon turmeric to the marinade if you want the prawns to have a brighter yellow color.

Instructions

  1. To make the marinade, melt the coconut oil in a small pan and allow it to cool to room temperature. In a large bowl, combine the lemon juice, garlic, Besar, lemon zest, paprika, and salt, and whisk well. Slowly add the oil whisking to combine. Add the shrimp and gently toss to coat. Cover and place in the refrigerator for 30 minutes to 1 hour.
  2. Meanwhile, soak the skewers in water, placing a small plate directly on top of them to keep them completely submerged. Soak for about 20 minutes.
  3. Cut the top and bottom off the pineapple and remove the rind. Halve the pineapple; cut one half into small wedges or 3- to 4-inch cubes. Cut the other half into larger wedges or half rings for serving.
  4. Remove the skewers from the water. Thread a shrimp onto a skewer through the tail, then through the top. Push the shrimp down toward the bottom, leaving enough room to grasp the skewer. Add a pineapple cube and then another shrimp. Place the skewer on a baking sheet. Repeat with the rest of the shrimp and pineapple. Add any extra pineapple to the skewers. Brush the pineapple cubes with a little olive oil.
  5. Heat an outdoor grill or indoor grill pan to medium-high heat. Cook the skewers for 3 to 4 minutes per side. Brush them with any extra marinade. Transfer to a platter, sprinkle with thyme, and serve with the pineapple wedges.
https://www.silkroaddiary.com/besar-shrimp-skewers/
*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Caribbean, Course, Global Cuisines, Grilling Season, Hot Topics, Middle East, Recipes, Snacky Bits | Leave a comment

Baharat Rib-Eye

Enjoy this sneak peek from the upcoming release of World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Available September 30th 2014!

Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.

Baharat Ribeye

Baharat Rib-Eye

Serving Size: Makes 6 servings

Baharat Rib-Eye

Ingredients

    For the mushrooms:
  • 2 pounds mixed cremini, chanterelle, and other mushrooms, cleaned and quartered
  • 2 tablespoons butter, divided
  • 2 tablespoons extra- virgin olive oil, divided
  • 2 tablespoons finely minced shallot
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 yellow onion, halved and cut into ½-inch slices
  • For the rub:
  • 3 tablespoons ground Baharat
  • 1½ tablespoons brown sugar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • For the steak:
  • 1 tablespoon extra-virgin olive oil
  • 3 (1-pound) rib-eye steaks (about 1-inch thick)

Instructions

  1. Preheat the ovento 375 degrees.
  2. In a 10- to 12-inch cast-iron skillet over medium heat, add the mushrooms and cook until any moisture from the mushrooms releases and evaporates. Add 1 tablespoon each of the butter and olive oil, and the shallot and cook until the mushrooms start to crisp up and turn golden. Sprinkle with the thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Transfer to a plate. In the same skillet, heat the remaining 1 tablespoon each butter and olive oil over medium-low heat. Add the onion and sauté for 30 minutes, stirring gently every 4 to 5 minutes. Turn the heat down to low if the onions are cooking too quickly. Once caramelized, sprinkle with the remaining salt and pepper. Return the mushrooms to the skillet, stir, and set aside.
  3. To make the rub, stir together the baharat, brown sugar, salt, and pepper in a small bowl. Generously rub the steaks on both sides.
  4. To prepare the steaks, in a 10- to 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 3 minutes on each side, or until a nice golden crust forms. Transfer the steaks in the pan to the oven. Continue cooking for 6 minutes for medium-rare. Remove from the oven, loosely cover with foil, and allow the steaks to rest for at least 5 minutes. Reheat the skillet with the mushrooms for several minutes, or until nice and hot. Slice the steaks into ½-inch-thick slices and serve half of a rib-eye to each guest with the mushroom mixture on the side.
https://www.silkroaddiary.com/baharat-rib-eye/

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Course, Global Cuisines, Grilling Season, Hot Topics, Main Meals, Middle East, Recipes | 2 Comments

Get Your Sausage-Making on with Chorizo Bomb!

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… well, 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

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 chopped cilantro
  • 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 and blend. Add the blended ingredients to the ground meat and mix by hand.
  3. 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.
  4. 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.
https://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/
North African Merguez Sausage

North African Merguez Sausage

Ingredients

Instructions

  1. In a large bowl, break apart the ground meat into manageable pieces.
  2. In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix well.
  3. 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.
https://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/

Categories: Africa, Course, Global Cuisines, Grilling Season, Hot Topics, Latin America, Main Meals, Recipes | Tags: , , , , , , , , , , , , | 2 Comments

Chimichurri Meets Grill

Rule #1 of the Spice Merchant’s Camping Handbook: Just because you are sleeping on the ground, doesn’t mean you have to eat franks and beans! We took Chimichurri sauce camping with us this weekend, and the results were fantastic! We had Chimichurri flank steak for dinner plated up with Voodoo grilled zucchini and followed by Dutch Oven peach and huckleberry cobbler, cause that’s how we roll. (For great information on using a Dutch Oven click here.)

Chimichurri steak

Classic Argentinian Chimichurri sauce combines the almost apricot flavor of the aji mirasols, the peppery sweetness of guajillo and New Mexico chiles, and the earthiness of oregano, cumin and bay with fresh herbs, citrus, plenty of garlic, vinegar and oil, to create a sauce that you’ll find excuse after excuse to use. It couldn’t be easier to make– just throw the sauce ingredients together in a blender and voila! You’re headed down, down to flavor town.

When used as a marinade, the grill fire tames the acidity of the vinegar, enhances the sweetness of the citrus, and intensifies the heat of the chiles. Another drizzle of sauce to finish leaves any cut of meat, beef especially, perfectly balanced in that sweet-tart-spicy-meaty union that screams “summer food” the world over. The flavors of Chimichurri sauce bloom over time, melding together and becoming even more cohesive, so make enough to keep in the fridge for about a month. Insider tip: A “month’s worth” is double what you think it is.

Chimichurri Flank Steak

Chimichurri Flank Steak

Ingredients

    For the Chimichurri Sauce
  • 1 cup fresh parsley, roughly chopped
  • 1/4 cup minced garlic
  • 2 tablespoons Chimichurri Spice
  • 3/4 cup white vinegar
  • 1/4 cup sherry vinegar
  • 1/4 cup water
  • 2 cups canola or vegetable oil
  • Murray River flake salt, to taste
  • 1 or 2 limes, juiced plus extra for serving with the steak
  • For the Steak
  • 2 - 3 lbs. flank steak

Instructions

    For the Chimichurri Sauce
  1. Combine all 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.
  2. For the Steak
  3. 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.
  4. 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.
  5. 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.
  6. Slice the steak 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.

Notes

You can mix some cilantro in with the parsley for extra flavor.

https://www.silkroaddiary.com/chimichurri-flank-steak/

Categories: BBQ, Course, Global Cuisines, Grilling Season, Latin America, Main Meals, North America, Recipes, Sides | Tags: , , , , , , , | 3 Comments