Recipes
Szechuan Compound Butter
This delicious Szechuan compound butter neatly captures the elusive flavor of Szechuan pepper. The mild peppery bite is in perfect balance, and the tingly aftertaste lingers in the most pleasant way. A hint of lemon and scallion complete the flavor profile.We enjoyed a generous dollop on a couple of New York steaks with a simple green salad on the side, and the Szechuan sensation was the highlight of the meal. This compound butter would also be delicious on seafood, chicken or grilled vegetables.
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Sassy Short Ribs
We love all things sassy, and these short ribs are no exception. The bold flavor of our Sassy Steak Spice is infused into every bite along with orange marmalade and fresh oregano for an impeccable flavor combination. The great charm in this dish is the layers of flavor developed by adding spices in stages along the way, and finishing with fresh herbs... who says you can't have it all? The melt-in-your-mouth beef is pretty good too.
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Advieh-Spiced Persian Meatballs
Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them on a bed of greens, over grains, as a sandwich or a wrap. Garnish with feta, mint, parsley, and pomegranate seeds and complement with a tangy sumac salad dressing or a mellow creamy tzatziki. Fabulous! Our version uses Panko bread crumbs as the binder, but for a gluten-free option you could use lentils, quinoa, or gluten-free bread crumbs.
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Sassy Bacon Draped Meatloaf
I've finally nailed a simple and satisfying meatloaf recipe! A generous loaf draped in bacon is always a universal hit, but with classic comfort food, the brilliance is in the details. What set this loaf apart from all the rest was quick sauté on the onions before mixing them in. Their natural sweetness develops, complementing the Vietnamese cassia cinnamon in our bewitching Sassy Steak Spice. It's completely worth the extra step. Tip number two is to leave the loaf pan for banana bread - sculpt this masterpiece free-form in a shallow Pyrex baking dish to allow the bacon to properly crisp, moistening your loaf as it cooks, smoky juices mingling with the beef and spice...Delicious! Any leftovers make great sandwiches the next day, too!
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Corned Beef and Caraway Cabbage
Spring is in the air! This is my favorite time of year: Spring training baseball is on the radio, Mother Nature is providing us with some gorgeous sunny days between all the rain, and one of the most fun celebrations on the calendar is right around the corner.That's right, St. Patrick's Day is almost here, and whether your entire family is from the Emerald Isle or you're just Irish at heart, St. Patrick's Day is a great excuse to have some friends over to enjoy a pint or two of Irish stout and some corned beef and cabbage. For our recipe, be sure to brine it for as long as recommended. The salt in the brine carries the flavor of our pickling spices used through the whole piece of meat, and the extra spices reserved for the cooking liquid lend it a great burst of flavor on the surface. This St. Patrick's Day be safe, enjoy some delicious corned beef and remember: "May the lilt of Irish laughter lighten every load. May the mist of Irish magic shorten every road... And may all your friends remember all the favors you are owed!"
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Memphis Beale St. BBQ Brisket with Whiskey Sauce
Beef brisket is one of my favorite cuts of meat. When cooked just right, it is incredibly tender and flavorful, and one of the most affordable cuts to boot! However there are an abundance of horror stories out there of under or overcooked brisket that end up tough, dry, chewy, shrunken or shriveled. Don't fear! With a little practice and close attention you can easily avoid these common pitfalls.Briskets come in a wide variety of sizes, from a small one pound size common in the supermarket, to massive fourteen pounders meant to spend an entire day in a smoker; in this recipe we call for about a three pound brisket. Feel free to use whatever size you need to feed everyone at your table. but be sure to adjust the cooking time accordingly. Having an in-oven probe thermometer will be a huge asset here, since being able to pull it out of the oven right at 185°F and letting it rest for a while will give your brisket the maximum amount of time at just the right temperature to melt the fat without overcooking. The key to a tender brisket is cooking it just long enough to allow the connective tissue to breakdown, without leaving it dry and tough.Also, when making the whiskey BBQ sauce, be sure to use a whiskey you would drink. The old adage about not cooking with something you wouldn't drink yourself isn't just for wine!
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Chaat Masala Butter and Grilled Corn
One of the best things about summer is the abundance of fresh corn on the cob. I was excited to see the first of the season's crop available at my local Farmer's Markets and was inspired to spice-up this classic BBQ side. Adding Chaat Masala to butter makes a perfect accompaniment to grilled corn. This beautifully flavored butter is delicious on just about anything that comes off your grill... fish, steak, veggies, you name it!
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Bar-H Beef Rub Marinade
Chock full of lemon and chile, Bar-H Beef Rub was made for summer grilled steaks. The only thing that could make it better, of course, is beer! We marinated this glorious tomahawk-cut steak overnight, then grilled it over red hot coals for a crispy exterior and a juicy, medium-rare interior. The Newcastle brown ale we used brought a nutty component, perfectly offsetting the tangy spice of the rub itself.Topped with a thick slice of a compound butter also made with Bar-H Beef Rub, this steak is the definition of decadent, but still oh-so rugged. We can still smell it sizzling on the grill...
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