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Small Batch, Grand Flavor • Est. 1995

Recipes

Beef and Bean Taquitos with Avocado Sauce

Beef and Bean Taquitos with Avocado Sauce

'Tis the season for hosting parties. While sometimes that can be a bit stressful, the experts at Cook's Illustrated have come out with this book of 75 "only the best" appetizer recipes to reduce some of the stress. All-Time Best Appetizers Cookbook makes it easy to create a spread with everything from things that can be dipped, spread, or eaten by the handful to two-bite treats. These Beef and Bean Taquitos with Avocado Sauce are great for any get together...or for a "finger food" dinner. From the authors: "Why this recipe works - Making crunchy, golden taquitos is easy for restaurant cooks with access to a deep-fryer; our goal was to make them foolproof for home cooks, too. Adding mashed pinto beans to a seasoned ground beef filling and rolling the taquitos tightly helped the filling hold together. Sealing the edge with egg wash offered extra insurance, and frying in a mere cup of oil prevented the taquitos from unrolling as they cooked."

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Spicy Fish Salad

Spicy Fish Salad

The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they all have a deep love for food that has tart flavors and is fresh and colorful. You'll find fresh herbs at every meal and colorful ingredient used such as pomegranates and saffron. Naomi Duguid's Taste of Persia shows us through delicious recipes and fascinating stories how diverse and wonderful this region is. This gorgeous looking salad uses poached fish and makes for something a little bit different for any meal. From the author: "Kuchmachi is a Georgian dish that’s most often made of simmered chicken or beef or lamb, a kind of meat salad dressed with a savory rich walnut sauce and served at room temperature. This version is made with poached fish. I first tasted a version of fish kuchmachi at a Palm Sunday fasting feast in Akhalkalaki hosted by the Bishop of Javakheti. The guests, most of whom were keeping the Lenten fast (no animal products except for a few days when fish is permitted), were happy to be able to eat fish on this special day. Outside, the landscape was spare and beautiful, with snow capped peaks on the horizon. Not far away lay the borders with Turkey and Armenia. Serve this on a hot day as a main course with an assortment of salads, or serve it as one course in a winter feast, preceded by a clear soup and followed by roast meat or roast vegetables."

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Fried Eggplant Roll-Ups

Fried Eggplant Roll-Ups

One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean's, and a love of vegetables blended with walnuts and vibrant herbs. This recipe from Naomi Duguid's book Taste of Persia shows up how the combination of eggplant and a rich walnut paste can make for one delicious dish. From the author: "These succulent roll-ups are one of the treasures of the Georgian table. Strips of fried eggplant are coated with spiced walnut paste and rolled up. They're best if made an hour or more ahead of time and slightly chilled, so that the filling firms up and the flavors have time to blend. Badrigiani make a great appetizer, though in Georgia they are usually served as part of a wide selection of dishes at a meal."

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Mexican Street Corn Salad

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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Bebinca de Rabano (XO Daikon Cake)

Bebinca de Rabano (XO Daikon Cake)

Cuisine from Macau is a delicious combination of influences from Chinese, Indian, Portuguese and Malaysian food. This recipe from The Adventures of Fat Rice may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it. If you're a fan of turnip cake found on any dim sum cart, then you'll love this. From the Author: "Throughout the Portuguese-speaking world, bebinca basically describes something that has been steamed or baked to set. Also known as Bebinca de Nabo, turnip cake, white carrot cake, and chai tow kway, this dish isn’t really a cake per se, but more of a steamed loaf. Confusing as hell but absolutely delicious."

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Compound Butter with Seasoning Salt

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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Bread & Butter Pickles

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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Thackeray Ethiopian-Spiced Fried Chicken and Za'atar-Spiced Kale Slaw

Thackeray Ethiopian-Spiced Fried Chicken and Za'atar-Spiced Kale Slaw

A while back, we stopped for lunch at Thackeray restaurant and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried chicken, served with a side of some simply amazing slaw.After our food coma faded, we reached out to Jon and Micah, to see if they'd share some of their secrets. They happily obliged, and we are happy to present the recipes for their fried chicken and side slaw, featuring Berbere and Green Za'atar to great success. Check out the recipe to try it at home and see for yourself what we are raving about.

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Sweet Potato and Squash Parathas

Sweet Potato and Squash Parathas

If you love Indian food, you're sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. It showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author Sumayya Usmani uses this contemporary Pakistani cookbook to celebrate the flavors and traditions of Pakistan that she learned from spending time in the kitchen with her mother and grandmother when she was growing up.From the Author: "These aren't your typical stuffed parathas: instead they're more like Scottish tattie scones in which mashed potato is mixed with flour to make flat griddle scones, although these are much thinner. This recipe is quicker and easier than making stuffed parathas, but has the same comforting result."

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