Recipes
Achiote Paste
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
Learn more
Emerald Mojito
We've mixed some Mojito magic here using a simple syrup made with our Emerald Mist tea! Peppermint and spearmint are the main flavors in the syrup, along with with licorice, cloves, and ginger. Combined with fresh lime to make it a Mojito, this drink is delicious virgin or classically spiked with rum. Kick back and enjoy it on a hot summer day. Don't feel up for that much mixology? Emerald Mist makes a fantastic iced tea for summer all on it's own.
Learn more
Jerk Turkey with Pineapple Salsa
Today, we're going big! Every year at Thanksgiving, I ponder why we don't cook turkey at other times of year and vow to do so. And then I don't. Until now. With more time to cook at home, we're finally getting around to all those great recipe inspirations. This one takes turkey in a whole new direction with our Jerk Seasoning, and leaves you with plenty of leftovers. Dry-brining the turkey overnight infuses flavors of ginger, allspice and thyme deep into the meat with just enough heat from the habanero to make it interesting... Spatchcock the turkey for fast, even cooking and enjoy!Serve the turkey with black beans, coconut rice and a big dollop of Jerk Pineapple Salsa! You can make this bright and flavorful salsa with items fresh from the refrigerator or quickly char the pineapple and peppers on a very hot grill first to sear the edges. Be sure not to overcook! Get the pieces on and off the grill in just a couple of minutes to cook the outside but preserve the fresh texture and flavor.
Learn more
Mexican Street Corn
Full of flavor and a crowd pleasing party food, Mexican Street Corn has become a seasonal favorite. The rich roasted corn topped with creamy sauce is the perfect base for our Yucatan Rojo BBQ Rub. The spices are subtle and complement the corn with hints of cumin, allspice and true cinnamon. Annatto seeds add a pop of color and earthy base while fresh cilantro and lime finish the dish.
Learn more
Pumpkin Seed Dip with Yucatan Rojo Spiced Oil
This traditional Yucatan dip, known as Sikil Pak, is made from a base of ground pumpkin seeds, or pepitas. On it's own, it has a fresh, creamy, nutty taste, lighter in flavor but similar in texture to a traditional hummus dip. But when drizzled with our Yucatan Rojo spiced oil, something magical happens. Each bite offers a contrast in flavors, with the earthy Rojo-spiced oil adding a vivid contrast to the mellowness of the pepitas, elevating this Mexican party dish to a whole new level. This dip whips up in a jiffy, especially if you use pre-salted and roasted pepitas, though you can opt to toast your own. Serve it with crackers or tortilla chips, along with fresh crudites such as sliced jicama, carrots, snap peas and green pepper strips for an inventive alternative at your next barbeque or potluck. The spiced oil also makes a great topping when drizzled on fish tacos, scrambled eggs, burgers, pizza, or just about anything else you can think of.
Learn more
Grilled Polenta and Vegetables Provencal
Summer = grill = good times. Especially when it comes to fresh vegetables. Throwing your vegetables onto a hot grill gives them that "je ne sais quoi" you can't get any other way. And when you add a touch of our Provencal Seasoned Salt, well, it's enough to make the most reluctant veggie eater sit up and take notice. The bright, lively flavors of this seasoning salt can turn the most mundane zucchini and eggplant into a French-inspired masterpiece. Now, those nice crispy veggies need somewhere to bed down, so why not throw a firm piece of creamy, luscious polenta, also spiked with Provencal Seasoned Salt, onto the grill with them? The Provencal Seasoned Salt, featuring a blend of fennel, garlic, chervil, tarragon and other spices carries beautifully throughout the dish. There you have it, a perfectly matched set. This easy method for cooking polenta comes to us from the folks at America's Test Kitchen. Adding a pinch of baking soda to the boiling water serves to soften the outside of the polenta grains, allowing them to quickly break down and release their starch, eliminating the need to stand over a hot stove, stirring constantly for 25 minutes. What's not to like about that?
Learn more
Crunchy Harissa Lemon Pickled Vegetables
These overnight pickled vegetables are easy to make and delicious! They are crunchy and full of flavor with the warm spice of Harissa, bright Meyer lemon paste and a hint of honey. Serve as a crunchy salad topper or condiment on a lamb sandwich or in fish tacos. Go ahead and double or quadruple the batch for your next gathering and keep some on hand in the refrigerator, they keep well up to a month. Save the brine for sauces marinades and salad dressings.
Learn more
Mexican Street Corn Salad
My first taste of Elote corn was love at first bite, and now I look forward to it every summer. The smoky, tangy, salty combination of grilled corn with lime and cotija is....perfect. And it gets even better in the form of Mexican street corn salad because eliminating the cob made it easier to get more into ones mouth! This delicious and versatile dish has become a summer menu staple. With a hint of our Cuban Spice for depth of flavor, and plenty of cilantro to add a bright layer you can serve this alongside just about anything coming off the grill. This recipe is made without mayonnaise or crema - so it can sit out or travel to a picnic worry free. Enjoy!
Learn more
Grilled Chicken and Pineapple with Ayam Peanut Sauce
Ayam peanut chicken has been on my summer menu for years, and this updated version is the best one yet. Our Indonesian Ayam spice lends the peanut sauce a special flavor to peanut sauce that puts it over the top. The spicing is notable but not overpowering and paired with peanut and citrus makes a versatile sauce that complements grilled chicken and pineapple perfectly.Looking for more grill season recipes? Check out our recipes for Chimichurri Flank Steak or Tarheel Sliders.
Learn more
