Asian Tea Rubbed Brisket

This slow cooked brisket takes all day, but requires little more than patience to turn out a delicious meal with plenty left-over. Instead of traditional Texas-style seasonings, we prepped the brisket with a coating of mustard and our Asian Tea Rub, which is smoky and sweet with hints of orange and ginger. The smells coming from the oven will tempt you to peek and rush to the finish, but don't! The results will be worth the wait.

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Smoky Roast Chicken with Voodoo White BBQ Sauce

White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you've really got some spell-binding flavor! For this recipe we've used the sauce to finish a spatchcocked roast chicken, seasoned with Smoky BBQ Rub and Meyer Lemon Paste. This meal is easy enough to roll out for a weeknight dinner and impressive enough for guests. Served with collard greens and mashed potatoes for a delicious down-home dinner.

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Khmeli Suneli Chicken Stroganoff

To be clear, the origins of this recipe lie in the Eastern European country of Georgia, not the southern American state or the revolutionary era in Great Britain. This small country lies nestled between Azerbaijan, Russia, Armenia, Turkey and the Black Sea. Accordingly, its cuisine has been influenced by both eastern and western cultures, and nowhere is this more apparent than in the distinctive spice blend, Khmeli Suneli. Traditionally used in meat, grain or bean dishes, we're using it here to help liven up a traditional Georgian dish of chicken and sour cream, which you may recognize as a kind of Russian Stroganoff. We're deepening the flavor by adding mushrooms and some additional Hungarian Paprika, as well as a finishing touch of roasted walnut oil. Served over egg noodles, mashed potatoes or even cauliflower mash, you'll find this uniquely flavored dish a welcome addition to your recipe collection.

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El Greco Grill

If this El Greco Grill sets the tone for this year's summer grilling, it's gonna be a GOOD year! This Greek feast features chunky vegetable skewers and shrimp in a delightful marinade of ouzo, basil and tomato along with our El Greco seasoning. Make the marinade ahead of time for maximum flavor development and you won't be disappointed. Serve family style on a big platter of rice!

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Orange Tarragon Halibut with Honey en Papillote

The opening of halibut season is a rite of spring in the Pacific Northwest and always brings the excitement of fresh wild bounty. You can do just about anything with halibut, and I've done many, being a huge fan of the fish. It's willing to accept a wide range of flavor, it's meaty and tender while not overly fishy and you can pan-fry, grill, plank or poach it. But this year I've found the best preparation ever, and I love it when seemingly fancy or fussy things turn out to be easy and totally worth it. Such is the case with cooking "en papillote" or "in parchment". These magical little packets create an effective steam chamber that drives a world of flavor INTO this fabulous fish. The packets are easy to make, especially if you are experienced cutting hearts out of folded pieces of paper. Even if you're not, the easy instructions in this Serious Eats article will help you get the hang of it.For this recipe we paired Orange Tarragon Compound Butter with honey and a squeeze of Meyer Lemon. The flavors combine effortlessly both in the packet and on the tongue. Dinner was ready in under half an hour start to finish and the flavor pairings were sensational. Serve with fresh vegetables and a nice white wine for an easy breezy spring dinner.

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Bulgogi Orange Chicken

Bulgogi Orange Chicken is a sweet taste of Asian fusion combining classic Chinese orange chicken with our Korean inspired Bulgogi Spice. It's a sweet dish that heat lovers can always fire up at the table with a sprinkle of Rooster Spice, Korean Chile or the hot sauce of their choosing. The satisfying shell of sticky sauce that surrounds each moist nugget of chicken is so delicious you'll think the pros made it. Great for entertaining, the process is hands on at the start but then the chicken spends most of the time in the slow cooker with a quick finish on the sauce. That leaves plenty of time available for socializing before dinner. We added apple juice to the sauce for a traditional nod to the bulgogi.

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The Day After: Turkey in Mole Olé Sauce

November 23rd. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we ask ourselves a question mankind has pondered since the dawn of time: How can we jazz up the leftovers?Enter the mole! This hearty sauce using our Mole Olé blend satisfies the craving for an exotic departure from standard fall flavors and transforms your leftovers into a delicious new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins so that it's all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.

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Rabbit in a Clay Pot

We love cookbooks, and this cookbook is a staff favorite. Kachka: A Return to Russian Cooking by Portland chef Bonnie Frumkin Morales. Her acclaimed Portland restaurant Kachka celebrates the vivid world of Russian cuisine, with an emphasis on locally sourced ingredients, and is changing the way America thinks about Russian food. Her cookbook does the same, while updating and modernizing Russian cuisine without losing its spirit and traditions. In Kachka, you'll find everything from ingenious vodka infusions to vibrant pickles and pillowy dumplings and even more delicious sweets. First and foremost, she considers this more of a cookbook of Soviet-era cooking and foods from the former USSR, and not necessarily Russian. While always starting with a family recipe, these are her interpretations. Kachka challenges the assumption that Russian food is bland, boring and lacking in variety, and that "soul food" transcends cuisines and cultures, to become "soulful". Current food trends such as pickling, fermentation, bone broths and alcohol infusions are the norm in this cuisine. Most of the creative vodka infusions in the book and restaurant started out as babushka health remedies, and her anecdotes will have you laughing out loud, while the vibrant photographs will have your stomach growling. This "Rabbit in a Clay Pot" is just one example of a simple, yet elegant recipe included in Kachka. From the author: "There are dozens of classic dishes that get cooked in smetana. To the uninitiated, braising in cultured dairy just sounds wrong. But it's magic. And while the smetana can work its voodoo on the rabbit all on its own, I like cramming in a heady amount of garlic and porcinis, and then balancing all that earthy intensity with the sharp-sweet punch of sour cherries. Serve with draniki (potato pancakes). Or, if you're looking for a quick shortcut, add some potatoes right to the braise for a one-pot meal. Having trouble tracking down rabbit hindquarters? You can modify this recipe to work with chicken thighs. Simply cook the smetana braising sauce for about an hour on its own at 350°F before adding the chicken thighs, then reduce the heat to 250°F and braise for another hour."

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Chow Fun - lemongrass sausage, pea vines, mint

Created by James Beard Best Chef-nominee Rachel Yang, who with her husband, Seif Chirchi, owns three restaurants in Seattle (Joule, Trove, and Revel) and one in Portland (Revelry). My Rice Bowl - Korean cooking outside the lines is a cookbook with recipes taken from her Korean upbringing, but then influenced by various cultures and cuisines that she's been exposed to from around the world. She has taken the food memories from her childhood in Korea and added the global flavors she loves, as well as the culinary influence from her previous restaurant work (Per Se, Alain Ducasse). This has resulted in a unique and authentic fusion of food. In My Rice Bowl, she thoughtfully combines different flavors together and results in making Korean flavors more accessible to everyone: “It’s all about how I kind of take my traditional Korean palate and knowledge and then how I make it my own here in America…We like to think of it as unexpected and delicious first, and Korean second (or maybe even further down the line).” In the cookbook you’ll find favorites like the restaurants’ kimchi recipe but, also dishes such as seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). This book exemplifies cross-cultural cooking at its most gratifying, such as this take on Chow Fun. From the lemongrass sausage to the pea vines to the fresh mint. It's sure to satisfy your stomach and dazzle your taste buds.From the author: "With their light texture, rice-based chow fun noodles (sometimes spelled shao fen) are a natural match for the springy, green flavor of home made lemongrass sausage. Tossed with a loose mint and cilantro pesto, baby peas, and pea vines, this Trove favorite is the antithesis of a heavy noodle dish. We top it with our version of togarashi, the traditionally Japanese spice mixture that we blend with dried orange zest, to add just a hint of heat.Look for the wide, flat chow fun noodles in the produce section or the refrigerated section of a large Asian grocery store. Although they're sometimes sold already cut into half-inch strips, look for the kind that are packaged uncut, so you can cut them yourself into slightly wider strips, if possible. (They're impossible to tear apart when cold. If you purchase them refrigerated, reheat them in the microwave for about ten seconds at a time, until the noodles are soft and pliable.)If you'd like to break up the work for this recipe, make the sausage, pesto, and togarashi up to a day before serving, and refrigerate the first two, covered, until ready to use. We always assemble each serving individually at the restaurant, but at home, it's easier to do in two big batches in a large wok, using half the serving ingredients for each batch."

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