Recipes
Ras El Hanout Plum Preserves
Her name was Edna Nosworthy. She was the type of lady who invited every family from the neighborhood to harvest from the abundance of fruit trees in her yard. Apples, pears, cherries, and Italian plums - oh my! She would then turn these fruits into vats of phenomenal pickles, preserves, jams, and pie fillings. These preserves are a homage to the generation that inspires us to use what we have, and share with our neighbors. The global update is lent by the Moroccan staple, Ras El Hanout, whose complex flavors accentuate the sweet-sour plums. Any variety of plum will do, a trip to your local Farmer's Market is sure to spark to inspiration. These preserves are delicious over ice cream, on a warm toasted baguette, or as a dipping sauce for juicy lamb kebabs.
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Kofte Spice Stuffed Zucchini
Zucchini season has officially begun in the Pacific Northwest, and boy is it a successful one this year. The markets are full of this fine summer squash and I was recently gifted a zucchini from the family garden which is about the size of my torso. I needed to find something delicious to do with my bounty, and stuffed zucchini was just the thing.This Turkish-influenced recipe looks and tastes impressive, but requires little effort to make aside from tossing a few things together and leaving it to cook. Of course since this is a Turkish recipe, my favorite spice blend to pair it with is Kofte Spice - the peppermint and savory are a refreshing addition on warm summer days. A filling dinner for three or a starter for 6, all you need is three medium sized zucchinis (or one monster one).
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Popcorn Toppings
The endless number of various toppings out there make popcorn one of the easiest and most versatile snacks I know. It's my go-to snack not only for movies and Dr. Who marathons, but also ball games, potlucks and picnics. Everyone loves popcorn, and if you can bring yourself to cut down on the butter (I know I sure can't) it can be a low calorie, high-fiber option for snacking.Nothing beats a trip to the old ball yard for summertime fun, and here in Seattle we're lucky to have T-Mobile Park, one of the nicest ball fields in the country. We're also fortunate that on most nights you can get in for as little as ten bucks, but as everyone knows the real cost comes inside the park on the expensive food and drink. So to stretch my budget I like to make a big batch of popcorn, toss it with a few different popcorn toppings, put each batch in a paper bag and head down to watch the M's. It was the perfect snack to watch the recent historical perfect game, and I even had enough money left over to celebrate with a cold adult beverage!In the recipe below I'll tell you about some of our favorite popcorn toppings, but these aren't the only options by any means. We're always discovering great new spice blends to use as popcorn toppings and would love to hear what your favorite is! Let us know in the comments below and it just may end up in my bag at the next big Mariners game, Go M's!
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Aji Mirasol Salsa
Aji Mirasol chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper - great in a wide variety of dishes, but especially salsa. The combination of fresh citrus, cilantro and the slightly spicy Aji Mirasol chiles just begs to be eaten with grilled halibut, shrimp, chicken, pork or goat. Try some at your next barbecue and wow your guests with one-of-a-kind South American flair!
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Svaneti Seasoned Salt Kale Chips
I adore kale. The moment I discovered this particular leafy green it immediately beat out broccoli and chard at the top of my favorite vegetable list. Luckily for me it is available practically year-round here in the Northwest, and right now there are some exceptionally beautiful bunches showing up in the Farmer's Markets and grocery stores.My favorite way to prepare kale is to bake it into chips with a little bit of salt to bring out its natural savory flavor. Whether you are new to kale chips or they are an old favorite, you'll love mixing it up with some seasoning salt. Along with our Svaneti Seasoned Salt, my favorites are Voodoo, Osaka Seasoned Salt, Tuscan Rosemary Salt and America's Seasoned Salt.
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Jerk Chicken
Summer means grilling, and there's nothing quite like the smell of Jerk Chicken cooking on the grill! Whether you use our Jerk Seasoning in a marinade or just sprinkled (liberally!) on the chicken, the aroma as it grills will have your stomach growling and your mouth watering....
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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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Tikka Masala Lamb Skewers
We've all had Chicken Tikka Masala but why not do grilled lamb skewers instead? We used our Tikka Masala blend in the marinade and in making the sauce. This dish is easy, and full of flavor...it will also disappear quickly.
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Madras Curry
Ever notice how curry tastes better the second day? It's because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be painfully fresh.Always cook within the season's availability. Winter is the domain of root vegetables and warming spices, whereas summer is filled with lighter fare and bright, fresh flavors. We used chicken, peas and our Madras South Indian Curry for this recipe, but you can try substituting any mix of vegetables, meats, or regional curry powders into the basic recipe below.
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