Tagged With: 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.
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.)
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.
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.
Grilling Season always begins with this heated debate: Is grilling with charcoal better, or grilling with gas?
Frankly, it depends on what you want. There are plenty of grills available, with bell and whistles ranging from none to outrageously extravagant. Because you’re here reading the Silk Road Diary, however, we’d like to believe that what you’re after is flavor and lots of it.
When it comes to flavor, charcoal wins. Fire equals flavor. Just take a look at the photo on the right, from Adam Perry Lang’s awesome grilling-centric book, Charred and Scruffed.
Does that steak look delicious or dirty to you? If you answered delicious, then you’re not alone, and neither is anyone else who grills with charcoal and charcoal only.
If you answered dirty, then you may be the person that prefers lady propane. Your neighborhood propane dealer will surely point out the high level of convenience- no lighter fluid, no matches, no chimney, just clean burning gas. Gas grill lovers also enjoy the ability to adjust grill temps with the twist of a knob. While it is possible to adjust and focus heat where you want it with charcoal, it requires a little more skill than knowing clockwise from counter-clockwise.
The debate rages on. We stand in defense of flavor, but we also realize that not everyone who grills this season is grilling for the first time ever. You may already own a gas grill, charcoal grill, or even an authentic George Foreman electric grill. Regardless of what you’re grilling with, you can always punch up the flavor factor with one of our Dry Rubs for grilling. Believe it!
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.
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.