Snacky Bits

Turmeric Tropical Smoothie

I love a simple combination where all the ingredients are balanced and the flavors blend perfectly. This Turmeric Tropical Smoothie is a great example. Any number of ingredients would make a great add-in, from coconut and vanilla to ginger and cayenne- but if you really want to taste the turmeric, keep it simple! Everyone is raving about the super-spice these days and touting the health benefits of turmeric, so pop some into your morning smoothie and enjoy the flavors too!

turmeric_smoothie_2

Turmeric Tropical Smoothie

Serving Size: 2

Turmeric Tropical Smoothie

Ingredients

  • 1 banana, fresh or frozen
  • 1 cup mango chunks, fresh or frozen
  • 1 1/2 cups hemp milk, unsweetened
  • 1 teaspoon turmeric

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
https://www.silkroaddiary.com/turmeric-tropical-smoothie/

Categories: Breakfast, Healthy, Recipes, Snacky Bits | 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

Voodoo Cheese Ball

The Seattle Seahawks are at it again, and we are busily prepping food for the next playoff game. This time it is a spiced up version of the classic cheese ball, enhanced with a little voodoo, smoked paprika and Harissa Spiced Pecans. The presentation is fun and easy, and the football shape allows for more nutty crunch on the outside.

voodoo_cheese_ball

Voodoo Cheese Ball

Voodoo Cheese Ball

Ingredients

  • 8 oz. cream cheese
  • 8 oz. medium cheddar cheese, grated
  • 2 teaspoons minced shallot
  • 1 tablespoon minced pimentos
  • 1 teaspoon smoked paprika
  • 1 teaspoon Voodoo
  • 1/2 cup Harissa Spiced Pecans
  • Carrot and celery sticks for garnish and dipping

Instructions

  1. Take the cheeses out of the refrigerator about an hour before assembling to allow them to come to room temperature.
  2. In a large bowl, or the bowl of a stand mixer, combine cheeses, shallots, pimentos, smoked paprika and Voodoo. Mix well.
  3. On a plate, form the cheese mixture into a football shape and press firmly on all sides. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. While the cheese ball is chilling, make the Harissa Spiced Pecans.
  5. When the pecans have cooled, measure 1/2 cup from the batch and chop finely.
  6. Remove the cheese ball from the refrigerator and use celery or carrot strips to make the "laces" of the football. Then sprinkle the chopped nuts on the cheese ball and press firmly to make them stick. Allow the excess to fall off the cheese ball and repeat until all sides are covered.
  7. Serve with veggie sticks and chips on game day!
https://www.silkroaddiary.com/voodoo-cheese-ball/

If you want more fan fare, whip up a batch of Hawk Wings too!

Categories: North America, Recipes, Snacky Bits | Leave a comment

Harissa Spiced Pecans

We never tire of whipping up different spiced nut combinations. Salty or sweet, hot or mild, there are endless combinations to try. Harissa Spiced Pecans are especially addictive, though, because they have it all: mild chile and smoky, savory spice, balanced perfectly with just enough brown sugar. These give a crunchy flavor punch to everything from garden salads to a pre-game cheese ball. But really, the best way to enjoy them is straight out of the oven.

harissa_spiced_pecans

This recipe is easy to make and not too sweet. Spiced nuts are a welcome treat for last minute gatherings or entertaining.

Harissa Spiced Pecans

Harissa Spiced Pecans

Ingredients

  • 1 tablespoon ground Harissa
  • 1 teaspoon Voodoo
  • 1/4 cup brown sugar
  • 4 cups whole pecans
  • 1 egg white

Instructions

  1. Preheat the oven to 250 degrees.
  2. Line a sheet pan with foil, oil lightly and set aside.
  3. In a small bowl, combine the sugar and spices.
  4. In a large bowl, whip the egg white until soft peaks form. Add the nuts and stir to coat evenly.
  5. Sprinkle the spice mixture over the nuts, and stir again to coat evenly.
  6. Spread the nuts in a single layer on the sheet pan and bake 45-50 minutes, stirring occasionally to prevent sticking and ensure an even toast.
  7. Allow to cool slightly and start munching!
https://www.silkroaddiary.com/harissa-spiced-pecans/

Harissa

Categories: Africa, Recipes, Salads, Snacky Bits | 2 Comments

Advieh Fig Preserves

Figs are such a versatile fruit- conjuring exotic images of relief under shade trees in a desert oasis and the comfort of a fireside holiday treat. We’ve whipped up a spiced fig preserve that lives up to its reputation. Rich with wine, balsamic vinegar, orange, spices and honey, this spread is worthy of the finest table yet easy to make. Here’s the recipe, just in time for holiday entertaining.

figs

Advieh Fig Preserves

Ingredients

  • 4 pounds black mission figs
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1/2 cup red wine
  • zest from 1/2 of a small orange
  • 4 teaspoons ground Advieh, divided
  • 2 tablespoons honey

Instructions

  1. Rinse the figs, remove the stem and chop into halves.
  2. Combine the figs, water, balsamic vinegar, red wine, orange zest, and 2 teaspoons of Advieh in a large pot. Simmer for one hour, stirring occasionally, until the fruit is soft and the mixture thickens to a jam consistency. Remove from the heat and allow to cool slightly.
  3. Using an immersion blender, pulse the mixture to your desired consistency. We make ours quite chunky---just blending enough to beak down any large pieces of fig.
  4. Return the pan to the stove over low heat and add the honey and 2 remaining teaspoons of Advieh. Stir to combine.
  5. If the preserves thinned after blending, then simmer again to your desired consistency.
  6. Use a pressure or water bath canner to preserve.
  7. Makes 7 half pint jars.
https://www.silkroaddiary.com/advieh-fig-preserves/

advieh_fig_jam_2

You can make preserves in a water bath or pressure canner, but rest assured they won’t last. We’ve gobbled up three jars in the first week and are hoping we have enough left for our Thanksgiving guests. Paired with Dukkah encrusted goat cheese and crostini they make a delicious snack. We plan to serve them alongside roast meats too, for a sublime and unexpected combination.

advieh_fig_jam_canned

For this rainy day canning session we had help with the canning AND photography from our good friend Leah Manzari. Thanks, Leah!

Categories: Holiday, Mediterranean, Middle East, Recipes, Sides, Snacky Bits, Sweet Somethings | 2 Comments

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