Recipes
Salami Wrapped Melon With Candied Fennel, Coriander and Pink Peppercorns
This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Coro (formerly Salumi) we finish it all off with colorful, crunchy and exquisite candied Fennel Seed, Indian Coriander Seed, and Pink Peppercorn. The salty savoriness of the salami is a perfect compliment to the super sweet melon.You'll want a completely ripe melon for this dish, so look for melon skins that are firm and free of bruising or soft spots. The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma. A great offering for brunches, appetizers and picnics. Enjoy!
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Green Za'atar Flatbread
After a long day of working, I just want something quick and easy for dinner, but it still has to be delicious... And if it's at least somewhat healthy-ish, all the better! I don't know about you, but I can always eat pizza, in pretty much any form. I can always find ready-made pizza dough at the store, which means my homemade pizzas or flatbreads can be made without any fuss.There's also something incredibly soothing about rolling out pizza dough. The smell of the yeast takes me back to childhood when I would help my mother make bread. After I roll out the dough, brush it with olive oil, then top it with spices.I'll rifle around in my fridge or the cupboards of my small kitchen for odds and ends of goodies that I can either put on the dough before I bake it, or after it comes out of the oven. It all depends on my mood at the moment. Green Za'atar is my favorite spice to use for this, but I also love Hazelnut Dukkah. The smell of the flatbread baking is heavenly, and always seems to perk me up a little bit. It's a perfect end to a hectic day.
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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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Tasmanian Pepperberry Infusions
Tasmanian pepperberries are an exotic delight with a bold but fleeting flavor profile that ranges from floral and camphor to a tingly pepper bite. One of the best ways to capture their elusive flavors is in alcohol or vinegar infusions - the flavors of the berry just jump right in, along with an appetizing rosy-purple glow.We like to use vodka for alcohol infusions, and a white balsamic or champagne vinegar respectively. The infusion technique is the same for both vinegar and alcohol- and once you have your infusion you can use it to make cocktails, shrubs, vinaigrettes or whatever else you can dream up! Simply crack the Tasmanian pepperberries in a mortar & pestle and add them to the liquid (alcohol or vinegar) in a jar with a tight fitting lid. Use 1-2 teaspoons of berries per pint of liquid, and allow them to infuse for at least 24 hours. The beautiful color will appear immediately, but allow them to infuse for a whole day to get the best flavor. Strain the berries out of the liquid using two nested strainers.These exotic infusions also make great hostess or holiday gifts. DIY doesn't get any easier, and then you get to enjoy this! A simple vodka tonic with lime is made all the more refreshing.
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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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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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Creole-Spiced Coleslaw
I'll admit it... I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I've long appreciated for its' simplicity, but boy, have I been missing out! The depth of flavor added from the Creole Spice and the bold, assertive heat of the chile flakes and Piri Piri makes the cooling quality of the mayonnaise and crisp cabbage in this slaw even more pronounced and refreshing. The classic juxtaposition of creamy, tangy, and crunchy that we love in coleslaw still sings here, but is undeniably enhanced by the savory blend of bell pepper, celery, and onion in the Cajun 'trinity' tradition.This slaw is interesting and delicious enough to be served as a side dish alongside any grilled entree, or top off a juicy pulled pork or fried fish sandwich with a generous scoop. Be warned- you may never be satisfied by the original version again!
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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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Yucatan Rojo Fish Tacos
15 min
These tacos are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of Yucatan Rojo BBQ Rub. The creamy and crunchy slaw and the crisp, spicy pickled vegetables using our Limón-Chile are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you've got them, slices of buttery avocado. With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!
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