Recipes

Voodoo Jalapeño Poppers

We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.

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Sassy Steak Pepper Jack Burgers

10 min

Get your taste buds ready for a wild ride with Sassy Steak Pepper Jack Burgers! Short ingredient list? Damn right. Sassy Steak Spice brings the heat with Chipotle Flakes, Alderwood Smoked Salt, and a sprinkle of rebellion—Urfa Biber and Vietnamese Cinnamon. This recipe is designed for indoor skillet cooking, but you can easily adapt it to an outdoor grill if you prefer that cooking method. I specifically like thin patties for making burgers at home. They brown easily and are quick to make! As the patties sizzle, the pepper jack cheese melts, enveloping each bite. With succulent beef, a juicy steak tomato slice, and a brioche bun, each mouthful becomes an extraordinary journey of taste and delight – all from the comfort of your own kitchen.

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Moroccan Chicken Salad

1 hr, 5 min

Discover the delectable flavors of our Middle Eastern Chicken Salad, featuring our beloved Cascade Mushroom Mix. Infusing the marinade with this mix was a game-changer, intensifying the umami goodness and making the chicken irresistibly "meatier". In this salad, we combine the mushroom mix with exotic Moroccan Ras El Hanout, creating a sweet, spicy, and complex medley. With the addition of grapes, pears, and walnuts, this dish becomes a delightful option for a satisfying lunch or a light supper.

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Seattle Honey Mustard Chicken

Back in the day, when we first created our Seattle Salmon Rub, it was a time when most folks were hard pressed to think beyond lemon & dill for Salmon. Yes, we're talking 20+ years ago. We wanted the King of Fish to have a blend worthy of its name and created this incredible pan-Asian power house of flavor to compliment it. Ironically, that pigeonholed this versatile blend! As soon as it was on the table we realized that it was equally good on pork and, of course, chicken - but "Seattle Salmon Rub that is Equally Good on Pork and Chicken" is really too long a name... but in all honesty, it's true. (It's also delicious on sweet potatoes, too!)We call this recipe Seattle Honey Mustard Chicken because we've combined the Salmon Rub and all its toasty goodness with our favorite mustard and sweet local honey. All three flavors come together beautifully. The toasted Tellicherry black pepper, cumin, coriander and fennel in the spice blend are accented with orange peel, star anise and a little brown sugar for a sweet counterpoint. Using stone-ground deli mustard has a fresh, true flavor and a great bite, and the cracked mustard seeds add texture to the chicken thighs as they roast. The chicken comes out sticky and delicious coated with sweet sauce. (To add a hint of smokiness, use our Upper Left Madrona Smoked Honey in the sauce.)Because this sauce is SO good, reserve half for future dipping, or chop the chicken and add it to your favorite greens on a bed of rice for a complete meal. As always, add extra heat if it suits your palate. We sprinkled on a little India Red Chile Flake for the finish.

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Maple Spiced Carrots

Here's a side dish that indulges your sweet tooth during dinner. With some inspiration from pecan pie and some from our pan-Asian super-spice Seattle Salmon Rub, the dish comes together beautifully. Can you put salmon rub on carrots, you ask???? Heck, yes! The toasted savory base of pepper, cumin and coriander is accented with sweet top-notes to make the perfect seasoning. Add a generous amount of maple syrup and butter and these carrots cook down candied and tender. They'll smell of star anise and orange from the Seattle Salmon Rub as the glaze thickens and coats the carrots to perfection. We did an oblique and festive cut on the carrots and, for a bit of crunch, we added toasted whole pecans. This is a delightful change from candied yams but the glaze will work equally well on both. As always, marshmallows optional.

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Ras El Hanout Cherry Pie

It pays to think outside the π because some unexpected combinations just work! Our house blended Ras El Hanout is a beautifully eccentric medley and it plays delightfully in fruit desserts. This rustic recipe doesn't require a pre-cook of the filling. Just toss the filling ingredients together ahead of time to allow the juice from the cherries to infuse with the Ras El Hanout, allowing the flavors to truly blossom. Vodka in the pie dough? Believe it or not, adding vodka helps the pie become more pliable and workable without becoming tougher. Unlike water, vodka doesn't encourage the formation of gluten so the crust stays flakey and light. As lovers of spice we've used a heavy hand on the flavor here, so enjoy!

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Slow Roasted Leg of Lamb with Orange-Rhubarb Glaze

Give boneless leg of lamb the royal treatment with Ras El Hanout and Moroccan Meyer Lemon Paste. Ras el Hanout is the spice merchants showcase of their finest flavors, and ours is a blend of 24 spices with sweet and savory, piquant and floral notes blended to perfection. Combined with Moroccan Meyer Lemon Paste, and marinated overnight, it is an easy prep for this slow roasted leg of lamb. For a stunning sauce to finish the dish, we made a jammy glaze with rhubarb and honey, orange and mint to elevate the flavors with fresh seasonal ingredients. (To add a little smokiness to the glaze, try our Upper Left Madrona Smoked Honey.) Serve this delicacy with rice or roasted potatoes alongside your favorite spring greens.

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World Spice 25

To celebrate our 25th birthday, we pulled out all the stops with our signature blend Ras El Hanout, which has over 20 aromatic spices. It imparts a lovely bright orange color to the syrup and the flavors lean right into the oaky American whiskey. Crisp lemon and honey mellow into the combination. Enjoy a sip of this spirited and sensational cocktail! Cheers to 25 more spicy years!

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Smoky Roast Chicken with Voodoo White BBQ Sauce

White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you've really got some spell-binding flavor! For this recipe we've used the sauce to finish a spatchcocked roast chicken, seasoned with Smoky BBQ Rub and Meyer Lemon Paste. This meal is easy enough to roll out for a weeknight dinner and impressive enough for guests. Served with collard greens and mashed potatoes for a delicious down-home dinner.

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