BBQ

Chile & Cumin Marinated Hangar Steak

The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our warehouse location and will be grilling up a storm. Robert, our fearless warehouse leader, was the first to call his recipe and it looks delicious and easy (smart guy, because he’s a busy man.) Here it is for you to enjoy at home!

From Brazilian Barbecue & Beyond: “At traditional Brazilian churrascarias, rock salt is usually sprinkled on the side of meat that faces the grill, then knocked off just before serving. It’s tasty just like that, but we’ve adapted our steak to include a bit more spice. Our Chili & Cumin Marinade is a blend of vinegar, cumin seeds, oregano, and red pepper flakes; we use it to marinate all our steaks, but it’s equally good on lamb or fish.”

 

Chili and Cumin Marinated Steak

 

Chile & Cumin Marinated Hangar Steak

Ingredients

  • For the marinade:
  • 3 ounces red chiles seeded and chopped, preferably Malagueta
  • 5-6 garlic cloves, roughly chopped
  • 3 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • 1 heaping teaspoon toasted cumin seed
  • 1/2 teaspoon dried oregano
  • 1/4 cup light olive or safflower oil
  • For the steak:
  • 4 x 7-ounce hanger steaks (also known as butcher’s steak or onglet)
  • 4 tablespoons Chili & Cumin Marinade, plus extra for brushing
  • olive oil, for brushing
  • sea salt and freshly ground black pepper

Instructions

  1. Put all the marinade ingredients in a food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate up to one week in a clean, sealed jar.
  2. Put the steaks in a large bowl and toss with the marinade. Cover with plastic wrap and chill for at least 4 hours, or preferably overnight.
  3. Half an hour before you are ready to cook, take the steaks out of the refrigerator and let them come to room temperature.
  4. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until very hot.
  5. Scrape the marinade off the steaks and pat dry with paper towels.
  6. Brush them with a little oil, season lightly with salt and pepper, then barbecue or griddle for 3 to 4 minutes on each side, or until cooked to medium rare. They should feel a little springy when pressed.Remove from the heat and brush with a little marinade.
  7. Let rest for 5 to 10 minutes before serving.
https://www.silkroaddiary.com/chile-cumin-marinated-hangar-steak/

 

BrazilianBBQCover

 

Brazilian Barbecue & Beyond is the June selection for the World Spice Cookbook Club. Brazilian Barbecue & Beyond is currently available for purchase at our retail store.

Reprinted with permission from Brazilian Barbecue & Beyond, published in 2014 by Sterling Epicure. Text © 2014 Cabana; Photography © 2014 Martin Poole. All rights reserved.

Categories: BBQ, Cookbook Club, Global Cuisines, Grilling Season, Latin America, Main Meals, Notes from the Field, Recipes | Leave a comment

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

Aleppo Pepper Basil Lemonade

Now that the 4th of July has passed, summer has truly begun in Seattle. The sun is shining, the BBQ is fired-up, and a wild game of badminton is underway. The players and onlookers are thirsty, and I’ve got just the thing. This refreshing lemonade is perfect for hot summer afternoons like these. The soothing taste of fragrant basil and the zesty flavor of ruby-red Aleppo pepper create a delicious, thirst quenching treat. The simple syrup can be used to make wonderful cocktails as well. Many thanks to our good friend Carol Peterman for sharing her recipe with us.

aleppo basil lemonade

 

 

Aleppo Pepper Basil Lemonade

Aleppo Pepper Basil Lemonade

Ingredients

    Aleppo Pepper Basil Simple Syrup
  • 1 cup water
  • 2 cups sugar
  • 2 oz fresh basil (leaves and stems)
  • 1-1/2 tablespoons Aleppo pepper
  • Lemonade
  • 3/4 cup Aleppo Pepper Basil Simple Syrup
  • 2 cups fresh lemon juice
  • 3 cups water
  • Sprigs of fresh basil and slices of lemon (for garnish)

Instructions

    For Simple Syrup
  1. Combine all of the ingredients for the simple syrup together in a medium-sized sauce pan and bring to a boil. Let the syrup boil for 5 minutes and then remove from the heat.
  2. Be sure to let cool to room temperature before using it for the lemonade. Once it has cooled, strain and refrigerate it for use in beverages.
  3. For Lemonade
  4. Combine the simple syrup, fresh lemon juice and water in a large pitcher. Stir to combine, and chill until ready to serve. Pour over ice, adding fresh basil sprigs and lemon slices for a garnish.

Notes

Thank you to our good friend and spice goddess, Carol Peterman of TableFare, for this fantastic recipe!

https://www.silkroaddiary.com/aleppo-pepper-basil-lemonade/

 

Categories: BBQ, Course, Global Cuisines, Latin America, Recipes, Sweet Somethings | Tags: , , , , , | 1 Comment

Nigella Watermelon Salad

Nothing says summer quite like watermelon. Instead of just eating  plain ‘ole watermelon slices, why not make a salad for your next barbecue? Tossed with some fragrant Aleppo Pepper, Nigella Seeds and fresh arugula, it makes a refreshing (and delectable) salad. With an easy way to add a little oomph to watermelon, kids and adults alike will be piling their plates to the brim!

nigella watermelon salald

 

Nigella Watermelon Salad

Nigella Watermelon Salad

Ingredients

Instructions

  1. In a large bowl, combine all of the ingredients and mix gently.
  2. Enjoy...maybe make a double batch...
https://www.silkroaddiary.com/nigella-watermelon-salad/

Categories: BBQ, Course, Global Cuisines, Recipes, Salads, Sides, Sweet Somethings | Tags: , , , , | Leave a comment

Smoky BBQ Pork

Pork shoulder is one of the most inexpensive cuts of meat, and you can find it almost anywhere. The lean meat is punctuated with ribbons of fat, which self-bastes the pork as it cooks slow and oh-so-low. While the meat is fabulously tender, it doesn’t boast much inherent flavor… which is where our Smoky BBQ Rub comes in. This spice blend, combined with beer, forms a marinade that infuses a wonderful smoked flavor deep in to the roast- you won’t believe it came from the oven. Banana leaves are a nod to traditional Mexican carnitas, effectively steaming the meat as it cooks slowly, holding in the moisture, while imparting some of their own nutty, grassy flavor. They can be purchased in many Latin and Asian markets. You can sometimes find them fresh, but they’ll often be frozen, which works just as well.

Smoky BBQ

 

Smoky BBQ Pork

Smoky BBQ Pork

Ingredients

  • 3 pounds pork shoulder
  • 1 tablespoon Smoky BBQ Rub
  • 1 tablespoon choppd garlic
  • 1/2 cup light beer
  • 2 teaspoons Mexican oregano
  • 1 white onion, chopped
  • 4 large banana leaves

Instructions

  1. Preheat oven to 300 degrees.
  2. In a large bowl, whisk together Smoky BBQ, garlic, beer and Mexican oregano. Place the pork in the bowl with the spice marinade and massage into the pork. Add diced onion and mix well. Marinate for three to six hours.
  3. Holding both ends of a banana leaf, slowly drag leaf over a burner on moderately high heat until the leaf slightly changes color and become shiny. Turn leaf over and toast other side in the same fashion, then repeat process with remaining leaves.
  4. Line roasting pan with 3 of the toasted banana leaves, shiny side down. Let excess hang over sides allowing enough excess to cover pork. Transfer pork mixture to banana-lined pan and fold overhanging leaves over pork to enclose completely. Use 4th leaf if needed.
  5. Roast for 4-5 hours, or until pork is tender and can be easily shredded with a fork. Allow pork to cool slightly, and shred into just larger than bite-sized pieces with two forks, and spread out on a cookie sheet.
  6. Turn your broiler on high, and adjust the oven rack to the upper 1/3 of the oven. Broil the shreds of pork for just a few minutes, until the fat sizzles and the edges of the shreds become golden and crisp.
  7. Serve as filling for tacos, alongside beans and rice or with classic American BBQ fare.
https://www.silkroaddiary.com/smoky-bbq-pork/

Categories: BBQ, Caribbean, Course, Global Cuisines, Latin America, Main Meals, North America, Recipes | Tags: , , , , , , | Leave a comment

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs a wallop of heat, but boasts a delicious complexity that will keep you coming back.  It’s the perfect accompaniment to these artichokes, or really anything else your market basket can throw at it.

Grilled Artichokes with Rooster Spice

 

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Ingredients

Instructions

  1. Fill a Dutch oven with water, add the juice of 1 lemon and the bay leaf.
  2. Trim leaves from the top of artichoke, remove outer layers of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.
  3. As each artichoke is prepared in this way, drop it into the lemon water to prevent from turning brown.
  4. When artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, about 12-15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
  5. Meanwhile, combine garlic, lemon juice, and Rooster Spice with the mayonnaise. Mix well. Transfer to a serving dish and chill until needed.
  6. Preheat grill to medium.
  7. Slice the artichoke in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with olive oil and sprinkle with Murray River Flake Salt and Rooster Spice.
  8. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with remaining lemon wedges.
  9. Serve warm, at room temperature or chilled alongside Spicy Garlic Mayonnaise.
https://www.silkroaddiary.com/rooster-grilled-artichokes-with-spicy-garlic-mayonaise/

Categories: Asia, BBQ, Course, Global Cuisines, Grilling Season, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , | 2 Comments