Global Cuisines

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

Sassy Short Ribs

We love all things sassy, and these short ribs are no exception. The bold flavor of our Sassy Steak Spice is infused into every bite along with orange marmalade and fresh oregano for an impeccable flavor combination. The great charm in this dish is the layers of flavor developed by adding spices in stages along the way, and finishing with fresh herbs… who says you can’t have it all? The melt-in-your-mouth beef is pretty good too.

sassy short ribs

Sassy Short Ribs

Sassy Short Ribs

Ingredients

  • 1 tablespoon avocado oil
  • 3 pounds small bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 2 teaspoons Sassy Steak Spice, divided
  • 3/4 cup orange marmalade
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup red wine
  • 2 tablespoons soy sauce
  • 2 teaspoons finely chopped fresh oregano, divided

Instructions

  1. Add the oil to a heavy, medium skillet, over medium heat. Working in batches- brown the short ribs, about 2 minutes each side. Transfer the seared ribs to a platter or bowl.
  2. Add the chopped onion to the skillet and sauté until soft, about 3 minutes. Sprinkle the Sassy Steak Spice over the onion and cook one minute more. Lower the heat and add the marmalade, cooking just long enough to melt it with the onion. Transfer the mixture to the insert of a 5-6 quart slow cooker, scraping out every tasty bit!
  3. Add the chicken broth, red wine and soy sauce to the cooker and stir to combine. Now nestle the ribs into the sauce and cook on high for 5-6 hours or low for 9 hours, until the meat is fork tender. Don't peek while it is cooking! You want all those luscious flavors to circulate for the whole cooking time.
  4. At the end of the cooking time, transfer the ribs to a serving platter and then strain the sauce into a fat-separator. Remove the strained bits of meat and onion to top the ribs on the serving platter and, after the fat has separated, pour the de-fatted sauce into a medium saucepan.
  5. Add the remaining teaspoon of Sassy Steak Spice and simmer the sauce 4-6 minutes to reduce and concentrate the flavors. Add 1 teaspoon of the oregano and cook 1 minute more.
  6. Pour the sauce over the ribs and garnish with the remaining teaspoon of oregano.
  7. Serve with brown or white rice, and lightly sautéed chard and/or bok choy.
https://www.silkroaddiary.com/sassy-short-ribs/

Tip: For those of you with slow cooker inserts that are stovetop safe, go ahead and use it in place of the skillet to start the sauce and save a dish!

sassy steak spice

 

Categories: Asia, Course, Global Cuisines, Latin America, Main Meals, Recipes, Slow Cooker | Leave a comment

Take Out-Fake Out: Lemon Chicken

Many foods convey a sense of place. Unless you are lucky enough to be in China, there’s no doubt that Chinese food tastes best delivered on a stormy night in the 212 area code. But for those of us outside the delivery area, there has to be an alternative and this is it – Take-Out/Fake-Out: Lemon Chicken.

Lemon Chicken

While it may not be as easy as dialing up the Chelsea Big Wok, this juicy crockpot lemon chicken is the next best thing. Set it and forget it, and at the end of the day just stir fry your favorite vegetables to serve alongside and enjoy. We have tried many spice blends in this dish and they are ALL fantastic, so whether you are in the mood for a little Thai Seasoning or Indonesian Ayam, take your pick, it is hard to go wrong with lemon chicken.

lemon_chicken_2

Take Out-Fake Out: Lemon Chicken

Take Out-Fake Out: Lemon Chicken

Ingredients

  • 2-3 pounds boneless, skinless chicken thighs
  • 1/2 cup chicken broth
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1/4 cup, plus 2 tablespoons lemon juice
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons Thai Seasoning, divided
  • 1 teaspoon Rooster Spice (optional)
  • 2 tablespoons arrowroot powder
  • 2 tablespoons cold water
  • 2 tablespoons toasted sesame oil
  • Lemon wedges, Gomasio and sliced scallions for garnish (optional)

Instructions

  1. Rinse the chicken thighs well, and pat dry.
  2. In a medium bowl, mix together the chicken broth, sliced onion, soy sauce, honey, 1/4 cup lemon juice, rice wine vinegar, 1 teaspoon Thai Seasoning and 1 teaspoon Rooster Spice. Stir the sauce well to combine, and pour it into a 5-6 quart crock pot.
  3. Nestle the chicken pieces in the sauce and cook on low for 4-5 hours, until the chicken easily pulls apart with a fork.
  4. Using a slotted spoon, remove the chicken from the crock pot and set aside. Adjust the crockpot to high heat.
  5. In a small measuring cup, mix together the arrowroot and cold water to make a slurry. Add the slurry to the sauce in the crockpot, then add the sesame oil, 1 additional teaspoon Thai Seasoning and remaining 2 tablespoons of lemon juice. Allow the sauce to simmer for about 15 minutes, stirring occasionally, until thickened.
  6. Adjust the heat setting to warm or low, and return the chicken to the crockpot and gently shred the pieces before serving.
  7. Serve with rice and vegetables, and garnish with a lemon wedge, Gomasio and sliced scallions. Some folks like an extra sprinkle of Rooster Spice as well.
https://www.silkroaddiary.com/take-fake-lemon-chicken/

gomasio

Categories: Asia, Course, Global Cuisines, Main Meals, Recipes, Slow Cooker, Take-Out/Fake-Out | 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

Besar Kaleidoscope Salad

While the name may be a bit dramatic, this colorful salad is worth a little fanfare. First off, Besar and butternut squash is a match made in heaven, although I’ve also made this using Ras el Hanout and Sri Lankan Curry, and those are delicious too. Pair that with the dark leafy kale tenderized with vinegar and wilted by the warm squash, top it off with the pop of fresh pomegranate and a little nutty crunch and you have a kaleidoscope of texture, color and flavor.

ras_butternut_salad

This is a great dish to keep on hand through the season for a healthy lunch, and it will look beautiful on your holiday table.

Besar Kaleidoscope Salad

Besar Kaleidoscope Salad

Ingredients

  • 1 medium butternut squash
  • 3 tablespoons olive oil
  • 1 tablespoon Besar, ground
  • 1 teaspoon urfa biber
  • 1/2 teaspoon kosher salt
  • 1 pomegranate
  • 1 bunch lacinato kale
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon aged balsamic vinegar
  • 1 cup chopped walnuts or pistachios

Instructions

  1. Preheat the oven to 400 degrees.
  2. Halve the squash lengthwise and scoop out the seeds.
  3. Cut the squash into manageable pieces and peel with a sharp knife or vegetable peeler, then cut the pieces into 1" cubes.
  4. Transfer the squash cubes to a bowl, drizzle with olive oil and toss to coat.
  5. In a small bowl, mix the besar, urfa and salt. Sprinkle the spice mixture onto the oiled squash and toss again to coat.
  6. Line a large rimmed baking sheet with foil, and oil lightly. Transfer the squash to the baking sheet in a single layer. Bake 30-40 minutes until soft enough to pierce easily with a fork.
  7. While the squash is baking, remove the seeds from the pomegranate and set aside.
  8. Rinse the kale and remove the leaf from each side of the stem. Stack the leaves and cross-cut into bite sized pieces.
  9. Transfer the kale to a large mixing bowl or serving dish and add the vinegars. Gently massage the vinegars into the kale.
  10. When the squash is done, transfer to the mixing bowl on top of the kale. Add pomegranate seeds and chopped walnuts, and stir gently to mix.
https://www.silkroaddiary.com/besar-kaleidoscope-salad/

Chef Tip: Many different vinegars will work in this recipe and I’ve used everything from simple apple cider vinegar to this fanciful Cranberry Pear White Balsamic from Genesis Kitchen. Try your favorite and enjoy!

butternut_roasted

 

Categories: Curries & Masalas, Global Cuisines, Holiday, Middle East, Recipes, Salads, Sides | Leave a comment