Recipes
Fresh Herb Falafel
Truly well executed falafel is a revelation to the palate, and this recipe from Rose Water & Orange Blossoms by Maureen Abood provides exactly that. You can also make the falafel mix a day ahead, as well. For more delicious Lebanese recipes, be sure to check out this cookbook - you will want to make every recipe! From the Author: "What a fantastic discovery homemade falafel is! Completely fresh and such a difference from falafel in restaurants, because of the copious fresh herbs and balance of spices. We’ve never cooked with cumin in my extended Lebanese family, but here you can add a pinch if you like."
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Harissa Spiced Fig, Merguez, and Almond Salad
We love a good salad, and are always looking for a good salad cookbook to give us inspiration. Salmagundi: A Celebration of Salads from around the World by Sally Butchec has wonderful salad recipes from a variety of cuisines! This recipe for a spiced fig salad, which comes from the book, artfully combining sweet and spicy flavors in a spice-infused honey for predictably delicious results.From the Author: "This is a rather special salad. Actually, figs have the capacity to render pretty much anything special: their appearance is lush for starters - they have but to lie down on a plate or pose in a fruit bowl and they steal the show. They are also feted for their aphrodisiac properties: yup - they are the all-around floozy of the fruit world."
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Bajan Chicken Salad
We are always looking for new and fun salad ideas, and Salmagundi: A Celebration of Salads from around the World has a wide variety to try. This Bajan chicken salad, a recipe from the book, combines allspice, cumin, paprika and oregano with a mix of fresh, bright-tasting ingredients for a unique and refreshing flavor.From the Author: "Bajan food is a beguiling mix of Africa and India and the Caribbean. This recipe is a similar jumble—of all the lovely flavors that we sampled on our trip."
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Emerald City Scallops
The next time you can get your hands on some fresh scallops, give Emerald City Scallops a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle herb flavor and delicate heat bring the perfect amount of character to the table, while allowing the natural flavor of the shellfish to remain in the spotlight.
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Seattle Salmon Rub
We eat lots of salmon here in the Northwest and never tire of finding fabulous new ways to enjoy it. Among them all, Seattle Salmon Rub remains at the top of the list. Our signature blend with pan-Asian sparkle combines bright notes of orange and star anise with a savory base of toasted cumin and coriander with just enough salt and sugar to make the perfect crust. For this recipe we've cooked the fish on alder and cedar planks for the ultimate Northwest flavor experience.
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Zesty Biscayne Chicken Skewers
2 hrs, 15 min
Get ready for a taste explosion with our Zesty Biscayne Chicken Skewers! The vibrant flavors of the Caribbean, bursting with zesty citrus, allspice, and a hint of chile pepper heat, will transport your taste buds to a tropical paradise.Our secret weapon? The Biscayne Citrus Rub marinade, infused with the essence of sunshine and good vibes. Picture this: light beer and Upper Left Madrona Smoked Honey joining forces to create a magical elixir that lets the flavors of the rub truly shine. So grab those skewers and let the Caribbean flavors take you on a culinary adventure.
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Sultry Spiced Short Ribs
Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black Cardamom Pod has a deep smoky, earthy flavor profile. It pairs perfectly with the sweetness of Star Anise, and the piquant flavors of cinnamon and peppercorns to give these short ribs a sultry and mysterious flavor.
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Yucatan Rojo Pulled Pork
The classic flavors of the Yucatan shine in this easy slow cooker sensation. In this Yucatan Rojo BBQ Rub pulled pork, bright citrus and earthy spices infuse every bite. The pull-apart tender meat is delicious in a variety of ways, too. Use it as a taco filling alongside a crunchy cabbage slaw or piled high on a bun for sandwiches or sliders.
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Chicken Vindaloo
Many of us grew up having grandmothers who were wonderful cooks, so we were happy to find this cookbook full of grandmotherly love. In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers around the world alongside their signature family recipes. This chicken vindaloo recipe comes to the book, and to us, courtesy of Grace Estibero, 82, who grew up in the South Indian state of Goa. If you love a good spicy dish, this one is absolutely delicious!From the Author: "Typical of Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served on special occasions, this dish is traditionally prepared with pork, but I am sure you will be fully satisfied with this chicken version."
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