Voodoo Bloody Mary

Make your next pitcher of Bloody Mary's with a little Voodoo....or a lot! We gave this favorite beverage a Gulf Coast makeover complete with a pickled okra garnish for a recent Cajun & Creole flavor party. This Voodoo Bloody Mary is great right off the bat, but if you've got the time make the tomato juice mixture a day ahead, as the flavors will settle in even better.

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Seattle Salmon Rub

We eat lots of salmon here in the Northwest and never tire of finding fabulous new ways to enjoy it. Among them all, Seattle Salmon Rub remains at the top of the list. Our signature blend with pan-Asian sparkle combines bright notes of orange and star anise with a savory base of toasted cumin and coriander with just enough salt and sugar to make the perfect crust. For this recipe we've cooked the fish on alder and cedar planks for the ultimate Northwest flavor experience.

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Voodoo Pimento Cheese Ball

Looking to bring the appetizer A-game to the next house party? This recipe is the ultimate game-day snack and a real fan favorite of ours. Voodoo seasoning has robust ingredients like Aleppo Pepper, brown and yellow mustard, allspice, thyme, onion, and garlic. These flavors compliment the bright pimento and rich cheese perfectly. Whip this up, set it in the center of the table, and watch it disappear!

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Ras el Hanout Kaleidoscope Salad

This colorful salad is a delicious fall favorite. First off, Ras El Hanout and butternut squash or pumpkin is a match made in heaven. Often containing up to 20 ingredients, the complexity of Ras el Hanout is part of what makes it so versatile. Ours has a mild, savory base with peaks of exotic pepper and swirls of floral ether. Pair that with the dark leafy kale tenderized with vinegar and wilted by the warm squash, top it off with the pop of fresh pomegranate and a little nutty crunch and you have a kaleidoscope of texture, color and flavor.This is a great dish to keep on hand through the season for a healthy lunch, and it will look beautiful on your holiday table.

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Voodoo Shrimp and Grits

Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our all-star spice blend Voodoo, a robust seasoning which includes onion, garlic, whole mustard seeds, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras. French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. With no shortage of richness, this recipe could be the inspiration for your own Mardi Gras ritual.

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Hawk Wings

These sweet and spicy wings are just the ticket to victory on the table, and we plan to enjoy them by the heaping helping as we cheer on our team. They are easy to make, too, so you don’t have to spend much time in the kitchen. Seattle Salmon Rub is good on all kinds of things - not just salmon - and we’ve taken advantage of that to create this special Hawks-fan fare. Combine the pan-Asian flair of the spice rub with sweet orange and maple and a kick of heat from Aleppo and you’ve got a winner. This recipe is also good using boneless skinless chicken thighs, too! GO HAWKS!!!!

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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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