Tagged With: finger food

Hawk Wings

Attention Seahawks Fans!

These sweet and spicy wings are just the ticket to victory on the table, and we plan to enjoy them by the heaping helping as we cheer on our team. They are easy to make, too, so you don’t have to spend much time in the kitchen. Seattle Salmon Rub is good on all kinds of things- not just salmon- and we’ve taken advantage of that to create this special hawks-fan fare. Combine the pan-Asian flair of the spice rub with sweet orange and maple and a kick of heat from Aleppo and you’ve got a winner. If you like them really hot, increase the Aleppo or add a sprinkle of our Rooster Spice to the sauce. The sky’s the limit.

GO HAWKS!!!!

Hawk Wings - the sky's the limit!!

Hawk Wings

Hawk Wings

Ingredients

    For the wings
  • 4 lbs chicken wings
  • 2 tablespoons ground Seattle Salmon Rub
  • 2 teaspoons Aleppo pepper
  • For the sauce
  • 1 cup orange juice
  • zest of 1 orange
  • 1/2 cup maple syrup
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced green onion
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Seattle Salmon Rub
  • 2 teaspoons Aleppo pepper
  • sliced green onions for garnish

Instructions

  1. Preheat the oven to 450 degrees and line a large sheet pan with foil and apply non-stick cooking spray.
  2. Using heavy kitchen shears or a sharp knife, remove the wing tips from the chicken wings. You can also separate the wings at the joint, if desired. We typically leave them whole.
  3. Place the wings in a large bowl and sprinkle with the Seattle Salmon Rub and Aleppo. Toss to coat the wings and arrange them on the foil lined sheet pan with the meaty side facing up. Bake for 30 minutes.
  4. While the wings are in the oven, combine the sauce ingredients in a heavy bottomed pan and bring to a low boil. Continue cooking until the sauce is reduced to a syrupy consistency, about 15 minutes. Keep the sauce warm until the wings come out of the oven.
  5. Remove the wings from the oven and reduce the oven temperature to 350 degrees. Transfer the wings to a large, heat-proof bowl and pour the warm sauce over the wings. Stir gently with a wooden spoon to coat the wings with sauce. Return the wings to the sheet pan and set aside the remaining sauce left in the bottom of the bowl. Cook 20 minutes.
  6. When the wings are done, arrange on a platter and pour the reserved sauce over the top. Garnish with sliced green onions. Serve with lots of napkins and ice cold beer.
https://www.silkroaddiary.com/hawk-wings/

Categories: Course, Hot Topics, Recipes, Snacky Bits | Tags: , , , , | 7 Comments

Voodoo Jalapeño Poppers

We’ve had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.

Vodoo Jalapeno Poppers

 

Vodoo Jalapeño Poppers

Yield: 24 Poppers

Vodoo Jalapeño Poppers

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Slice each jalapeño in half lengthwise and remove seeds and core. Wear gloves
  3. In a small bowl, mix together cream cheese and smoked paprika.
  4. Fill each chile shell with the cheese mixture and place on a lightly oiled sheet pan. Sprinkle the lot with Voodoo Spice.
  5. Bake at 375 for 15 minutes to soften and then broil to brown the tops.
  6. Serve with guacamole and stout or porter.
https://www.silkroaddiary.com/jalapeno-poppers/

Categories: Course, Global Cuisines, North America, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , , , | 6 Comments

Cinnamon Toast Spice Blondies

Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, featuring Indonesian and Vietnamese cassia-cinnamons with true cinnamon, dark brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a “re-test” in my personal kitchen tonight. They’ve got sweet potatoes in them… so they’re totally healthy, right?

cinnamon toast spice blondies

 

Cinnamon Toast Sweet Potato Blondies

Cinnamon Toast Sweet Potato Blondies

Ingredients

  • 3/4 cup mashed, cooked sweet potato
  • 1/2 cup butter, melted
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar (packed)
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons Cinnamon Toast Spice
  • 1-1/4 cup all-purpose flour
  • 2 tablespoons Cinnamon Toast Spice, for top

Instructions

  1. Preheat over to 350 degrees.
  2. Line an 8X8 baking pan with parchment paper. Lightly spray the bottom on the parchment-covered pan with a bit of nonstick spray.
  3. In a large bowl, cream together melted butter, mashed sweet potato, sugar, brown sugar, milk and vanilla extract until smooth. Then add the baking powder, salt, 2 teaspoons of Cinnamon Toast Spice and flour to the mixture. Stir until combined, being careful not to overmix.
  4. Pour batter into prepared pan. Gently spread batter to all corners with a rubber spatula. Sprinkle remaining 2 tablespoons of Cinnamon Toast Spice evenly over the batter.
  5. Bake at 350 degrees for about 25 - 30 minutes, or until they are just set in the middle. (You can also test with a toothpick in the center - if it comes out clean, then it's done.)
  6. Cool completely before cutting into bars. These will keep in a covered container for a week.
https://www.silkroaddiary.com/cinnamon-sweet-potato-blondies/

Categories: Course, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Ancho Chili Beef Empanadas

Who doesn’t love food that you can hold in your hand?  The beauty of empanadas is that the rich, buttery dough can be filled with almost anything – sweet or savory. Our Ancho Chili Powder is mild-medium in heat and adds magnificent depth to the beef and vegetable filling we chose. Ancho chiles have a wonderful, darkly sweet flavor, so we added a little Alderwood Smoked Salt for just a touch of smoky contrast. They can be served either hot or at room temperature; we like ours with salsa, sour cream and a Hibiscus Margarita.  They freeze well, so make a bunch and plan to enjoy them another day, or surprise yourself at how quickly your guests devour the extras.

Ancho Chili Beef Empanadas

 

Ancho Chili Beef Empanadas

Yield: 24 empanadas

Ancho Chili Beef Empanadas

Ingredients

    For the Dough
  • 4 1/2 cups flour
  • 2 teaspoons Murray River flake salt
  • 1 cup unsalted butter, cut into cubes and chilled
  • 2 large eggs
  • 2/3 cup ice water
  • 2 tablespoons distilled white vinegar
  • For the Filling
  • 1/4 cup olive oil
  • 5 large garlic cloves, finely chopped
  • 1 large sweet onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 pound lean ground beef
  • 1 1/2 teaspoons alderwood smoked salt
  • 3 tablespoons ground Ancho Chili Powder
  • 1 teaspoon mexican oregano
  • 1/2 cup sliced black olives
  • For the Egg Wash
  • 1 egg, lightly beaten
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees.
  2. To Make The Dough
  3. Sift flour into a large bowl. Add salt and chilled, cubed butter. Using your fingertips or a pastry cutter, mix together until the mixture resembles coarse meal.
  4. In a separate bowl, beat together eggs, chilled water and vinegar and add to flour mixture.Combine until well incorporated.
  5. Empty onto a lightly floured surface and knead just enough to bring the dough together. Cut dough in half and form each half into a rectangle. Chill for at least 1 hour.
  6. To Make the Filling
  7. In a heavy skillet heat olive oil over medium heat. Add onions, red bell peppers and garlic and saute until softened. Add Alderwood Smoked Salt, Ancho Chili Powder and Mexican Oregano, and saute for about 1 minute.
  8. Add ground beef, breaking up any lumps and cook until no longer pink, about 5 minutes. Add olives and mix well. Taste for seasoning, adjust as needed. Pour into a bowl and refrigerate until chilled.
  9. To Assemble the Empanadas
  10. Remove chilled dough from the refrigerator. Cut each rectangle into 12 pieces, form into discs and cover with a towel. On a lightly floured surface, take one of the pieces and roll it out into a circle about 1/8 inch thick. Holding the circle in the palm of your hand, place 2 heaping teaspoons of the chilled filling in the center.
  11. Fold the two edges of the circle together over the filling. Press the edges to seal. Using a fork dipped in flour, crimp the edges so the filling won't escape. Transfer to a parchment lined baking sheet. Repeat the process with the remaining dough and filling. Lightly brush the empanadas with egg wash.
  12. Bake until golden, about 25 minutes. They are done if they sound hollow when tapped on the bottom. Transfer to a wire rack and cool for at least 5 minutes. Serve with salsa and sour cream.
https://www.silkroaddiary.com/ancho-chili-powder-beef-empanadas/

Categories: Caribbean, Global Cuisines, Latin America, Main Meals, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , , , , , | 4 Comments

Rooster Spice Asparagus

Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for the crops.  Well, we are swimming in good luck with a bountiful asparagus harvest this year and a brand new spice blend, Rooster Spice!  We designed this spicy chili powder drawing inspiration from Indonesian sambal, Thai nam phrik, and Vietnamese tuong ot toi. Rooster Spice has limitless possibilities, but here we combine the seasonality of asparagus with the celebration of Thai New Year.  Enjoy!

Rooster Spice Asparagus

 

Rooster Spice Asparagus

Rooster Spice Asparagus

Ingredients

  • Oil for frying, vegetable, peanut or canola
  • 1 bunch asparagus, touch ends removed
  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1 tablespoon cornstarch
  • 1/4 cup very cold, full bodied beer
  • 2 eggs, separated
  • Sel de Mer
  • Rooster Spice

Instructions

  1. In a deep saute pan, gently heat oil to 375 degrees.
  2. In a separate pot, bring 4 quarts of heavily salted water to a rolling boil. Add asparagus, cook for 50 seconds, and transfer to a bowl of ice water to shock, then dry thoroughly.
  3. In a medium bowl, mix egg yolks with flour, cornstarch, Rooster Spice and beer, taking care not to over-mix. In a separate bowl, beat eggs whites to soft peaks, then fold egg whites, very gently, into egg yolk mixture. (Again, do not over mix or allowed batter to sit too long!)
  4. Toss asparagus with a few tablespoons of flour, shaking to remove excess. Dredge in batter and fry in oil, until golden and crisp.
  5. Season with Sel de Mer, a squeeze of lemon, or a generous dousing of malt vinegar and serve in newspaper cones
https://www.silkroaddiary.com/rooster-tempura-battered-aspragus/

Categories: Asia, Course, Global Cuisines, Holiday, Recipes, Sides, Snacky Bits | Tags: , , , , , , | Leave a comment

Le Quebecois Mini Pies

We were recently asked by another spice company to change the name of our Montreal Steak Spice because they owned the rights to the name. Well, okay….

While we were busy brainstorming a new name, taking the labels off of jars in gift sets, redoing the store displays, and adjusting our website, I recalled a quote by Johann Wolfgang von Goethe:

‘We must always change, renew, rejuvenate ourselves; otherwise we harden.’

 Change can be good, our store displays are fresh and new our website got a nice update, we have a fantastic new name for one of our earliest blends and an outstanding recipe to go with it.  Introducing…… Le Quebecois Steak Spice!

Paying homage to the Canadian Provence were the blend originated, Le Quebecois Steak Spice showcases both the French flair for deft seasoning, and the British love of beef. While usually associated with steak, we tried it in these vegetarian mini pies with great success – you know how how we love to play with our food!  Bon appétit.

Le Quebecois Mini Pies

 

Le Quebecois Mini Pies

Le Quebecois Mini Pies

Ingredients

  • 2 tablespoons olive oil, plus more for brushing pastry
  • 1 pound Swiss chard, stems and leaves thinly shredded and separated
  • 1 large onion, diced
  • 2 stalks celery, thinly sliced
  • 2 scallions, chopped
  • 2 ounces arugula
  • 1/2 bunch fresh parsley
  • 1 ounce chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 4 ounces ricotta, drained
  • 3.5 ounces aged white cheddar
  • 2 ounces feta, crumbled
  • Grated zest of one lemon
  • 2 eggs
  • 1/4 cup Le Quebecois Steak Spice
  • 1/3 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 9 ounces filo pastry, thawed but still cold

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat 2 tablespoons olive oil in a deep skillet over medium heat. Add onion to pan and saute until translucent, about 8 minutes, then add chard stems and celery, cook about 4 minutes, stirring occasionally.
  3. Add chard leaves to the skillet, raise heat to medium high and cook, stirring, until wilted, about 4 minutes. Add scallions, arugula and herbs. Cook for two minutes more and transfer to a colander.
  4. Once cool enough to handle, squeeze out as much liquid as you can. Transfer to a bowl and mix in cheese, zest, eggs, salt, sugar and Le Quebecois Steak Spice.
  5. Lay out a sheet of filo, cut into 12 squares and brush with olive oil. Lay the oiled squares into the cups of a muffin tin. Repeat, alternating the angles of the squares so that they cover the sides of each muffin cup, until you have 5 layers of filo.
  6. Fill each cup with herb mixture and fold excess filo over the edges of the filling. To top each cup, make another 5 layer filo piece, cut in a round, and place atop of each cup.
  7. Brush lightly with olive oil and bake for 40 minutes until the filo turns golden brown. Serve warm or at room temperature as an an appetizer or an accompaniment to roast lamb or beef

Notes

We used and highly recommend Beechers Flagship for this recipe.

https://www.silkroaddiary.com/mini-herb-and-chard-pies-with-le-quebecois/

Categories: British Isles, Course, French, Global Cuisines, Hot Topics, Recipes, Snacky Bits | Tags: , , , , , | 2 Comments