Recipes
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?
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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 Moroccan Preserved 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.
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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!
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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 Tar Heel Sliders.
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Compound Butter with Seasoning Salt
I love the flavor trinity of corn + butter + salt, so this recipe for compound butter immediately popped to mind. It is an easy way to take a good thing and make it even better with the addition of spice. Grilled corn is amazing, butter makes it better and the seasoning salt is like the icing on the cake. And by creating a compound butter with the seasoning salt you ensure that the flavors stay in place for every bite.We debuted these compound butters with grilled corn at our seasonal grilling kick off party at Sutter Home & Hearth, and everyone loved them! Speaking for myself and a few others we enjoyed all three. The Provencal Salt butter was bright and herby, the Svaneti Salt butter featured caraway and coriander and the Voodoo was simply magical. Also delicious using Tuscan Rosemary Salt and America's Seasoned Salt, too! The flavor fun doesn't stop with corn, though, use these compound butters on steak, seafood, baked potatoes, scrambled eggs and more. They keep in the refrigerator for a nice long time so make a big batch!
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Tar Heel Sliders with Carolina Slaw
Carolina BBQ traditions inspired this delicious Tar Heel sliders combination, and the flavors work together perfectly. A healthy dose of our Tar Heel BBQ Rub flavors the meat, and the Carolina slaw is pert with vinegar and Voodoo, plus just a little sweet to round it out. Everything is easy to prep and the sliders pop on and off the grill in just a few minutes. Sit back and enjoy the flavors!
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Shawarma Spice Marinade
2 hrs, 5 min
Our Shawarma Spice is the not-so-secret ingredient in this simple marinade for chicken shawarma. Use it on on chicken, lamb, beef or even cauliflower to infuse the meat (or veggie) with incredible flavors. Serve for an easy weeknight supper with a simple salad or as the star of a Middle Eastern feast with all the trimmings from hummus to saffron rice.
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Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose has a whole chapter called "All About the Pickles: Jar it Up". One of her most popular is this quick-pickle version of Bread & Butter Pickles. This recipe that you'll want to make over and over again comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.From the Author: "Our front-of-house staff asks the kitchen for sides of these pickles with their meal. They're great for gifting to friends and family. You can find a crinkle cutter at kitchen supply stores or online; if you don't have one, regular slices are just fine."
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Creole Deviled Eggs
Deviled eggs are always a crowd pleaser, even more so when you make them with a twist. Enter our Creole Deviled Eggs. This version is anything but ordinary, packed with flavor from Creole Spice and a dusting of Smoked Sweet Paprika on top.
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