Mike’s Super Thick Bloody Mary Mix - Xegy Login Pagesavoryspiceshop.xegy.com/Library/Savory_lib/Savory/Savory... · Web viewMike’s Super Thick Bloody Mary MixNotes: A ½ hour

Mike’s Super Thick Bloody Mary Mix

For Garnish: Olives with pimento 1” cubed pieces of sausage

Ingredients: 1½ tsp. horseradish powder 4-5 dashes Angostura Bitters¼ cup tomato powder 1 tsp. Tabasco sauce3 cups cold water ½ tsp. crushed dill weed1 tsp. black pepper 3-4 tbsp. A-1 Steak Sauce1 lime, cut into 8 equal slices salt and pepper to taste4 tsp. Cambridgeshire Celery Seasoning, divided

Directions: Mix horseradish powder with 1 tsp. water to a thick paste. Set aside to allow natural heat to develop. Working with two pitchers, mix tomato powder with cold water in one pitcher and whisk until thoroughly blended. In the same pitcher add pepper, 1½ tsp. Cambridgeshire Celery Seasoning and juice of 2 slices of lime (reserving the rest for garnish). Add the remaining ingredients including horseradish paste. Pour from pitcher-to-pitcher until thoroughly blended. Salt and pepper to taste.

Yields: 3¼ cups or 4-6 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

Serving Suggestion: Rim glasses with remaining Cambridgeshire Celery Seasoning. Fill 2/3 with ice, just less than half way with vodka or gin, top off with Bloody Mary mix and stir. Spear 2 olives and 1 piece sausage and set in glass. Finish with 1 slice lime each. Notes: A ½ hour before starting, chill serving glasses in fridge.

Rogan Josh (Red Lamb Stew)Ingredients: 4 tbsp. Rogan Josh 1 tsp. sea salt3 tbsp. ghee or olive oil, divided ½ cup water12 oz. bag frozen vegetables* 1 cup yogurt1 lb. cubed lamb 1-2 tsp. cayenne (optional)½ cup chopped onion fresh cilantro*Notes: Following an Alton Brown tip, we used a frozen carrot, cauliflower and broccoli product that can be microwaved in the unopened bag. In 2-2½ minutes on high, they cook a little less than halfway and stay crisp, cutting the final prep time down.

Directions: Convert Rogan Josh powder into paste by following the instructions on the label and set aside. In a large skillet, heat 2 tbsp. olive

oil or ghee over medium/high heat. Meanwhile, pop frozen vegetables in microwave for 2-2½ minutes. Brown lamb on both sides, strain in a colander and set aside. Lower heat to medium, add remaining ghee or oil and sauté onions 2-3 minutes. Add vegetables and stir in Rogan Josh paste. Cook for 2-3 minutes stirring occasionally. Reduce heat to low and stir in browned meat, sea salt, water and yogurt. Cover and simmer for 15-20 minutes, stirring occasionally. Adjust seasoning as desired (for more heat, sprinkle in cayenne, if too spicy, consider adding more yogurt). Simmer uncovered for 5 minutes.

Yields: 4 servings Thanks to: Mike Johnston, Savory Spice Shop FounderServing Suggestion: Over rice with chopped cilantro and pita, tortilla, chapati or naan bread.

Lodo Red Adobo SauceIngredients: 4 tbsp. Lodo Red Adobo ½ cup cider vinegar2 tbsp. water 4 cups vegetable stock2 tbsp. olive oil

Notes: This sauce will keep for days if covered and refrigerated.

Directions: In a bowl, thoroughly mix together Lodo Red Adobo seasoning, water and oil until it forms a thick paste. Next, whisk in the vinegar until smooth. In a pan over medium heat, pour in the adobo mixture and stir until reduced to a paste-like thickness, 6-8 minutes. Reduce heat to medium/low and stir in stock. Simmer for 30-45 minutes depending on desired thickness.

Serving Suggestion: Great poured over vegetables, chicken or pork. This pre-made sauce can be use to bake chicken, pork or vegetables (the sauce will thicken and reduce in the oven). For a great pizza paste, follow same recipe but omit stock.

Yields: 4¼ cups sauce Thanks to: Mike Johnston, Savory Spice Shop Founder

Thai Green Chicken CurryIngredients: 1 lb. boneless skinless chicken, cut into cubes2 cups eggplant, zucchini or yellow squash peeled and diced2 tbsp. Thai Green Curry paste (see recipe below)½ tsp. ground turmeric 1 tomato, quartered2 cups coconut milk ½ cup water6-8 fresh cilantro sprigsThai Green Curry paste: Mix 2 tbsp. Thai Green Curry powder with 2 tbsp. fish sauce. For a vegetarian friendly version, substitute 1 tbsp. water and 1 tbsp. oil for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1 tbsp. soy sauce to the dish you are preparing (not to the paste).

Directions: In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5-6 minutes. Thoroughly mix in Thai Green Curry paste, add the quartered tomatoes and continue cooking over low heat for 5-6 minutes. Add chicken and cook, covered, over medium heat for 10 minutes, stirring occasionally. Add the remaining ingredients excluding the cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 minutes. Add cilantro and continue cooking, uncovered, for 3-4 minutes.

Serving Suggestions: Serve over rice.

Yields: 4 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

Family Style Fajitas

Directions: Mix Fajita seasoning with broth and set aside. In a pan over medium/high heat, brown sliced steak in the oil and strain. Working in the same pan, reduce heat to medium/low, pour broth mixture over steak and stir thoroughly. Cook for 5-6 minutes, stirring. Reduce heat to low, squeeze in the lime juice and simmer for 10-15 minutes, stirring.

Ingredients: 4 tbsp. Family Style Fajita Seasoning 3 tbsp. olive oil1 cup beef broth or stock ½ lime, juiced1 lb. sliced flank steak

Serving Suggestion: With corn or flour tortillas or over rice

Yields: 4 servings Thanks to: Savory Spice Shop

Spiced Iced CiderIngredients: 3 tbsp. Mulling Spices 2 oranges, sliced1 gallon cider or apple juice ½ tsp. cherry extract (or 20 sliced cherries)

Notes: To brew the cider, you can also use a percolator or coffee machine, using mulling spices in place of coffee. Stop here and serve hot with a cinnamon stick for Hot Mulled Cider.

Directions: Place mulling spices in a tea ball, cheesecloth or muslin bag. In a pot on the stove, bring cider and spices to a boil for 15-20 minutes. Remove spices, chill, add sliced oranges, extract, and serve with ice.

Serving Suggestions: You can choose to serve this drink with an orange wedge on the side of the glass and a cherry.

Yields: 1 gallon Thanks to: Mike Johnston, Savory Spice Shop Founder

Norm’s Black Hills BarbacoaIngredients: 2 oz achiote paste juice of 1 large orange with pulp1½ cups Black Hills BBQ sauce* 2 tbsp. apple cider vinegar 2 lbs. lamb, pork or beef 1 cup water

*Notes: To make sauce, mix 2 tbsp. Black Hills into 1½ cup ketchup. To make in a crock pot, follow directions below but in a crock pot. Set on low and cook for 8-10 hours.

Directions: Preheat oven to 400 degrees. Mash achiote paste into BBQ sauce until thoroughly combined. Place in a Dutch oven or casserole and spread sauce over all sides of meat. Squeeze orange juice and pulp over meat and pour in remaining ingredients. Cover and place in oven, cook for 40 minutes, remove cover and cook for 10 more minutes.

Serving Suggestions: To make a nice serving sauce, pour 1 cup of the liquid from the cooked barbacoa into a sauce pan. Working over a medium/high heat, stir until reduced to a thick sauce, about 10-12 minutes. Try serving barbacoa on tortillas, sprinkled with your favorite shredded cheese, topped with a spoonful of this tasty sauce.

Yields: 4 servings Thanks to: Norm, Savory Spice Shop Customer

Green Chile Sauce

Directions: Thoroughly mix all ingredients together for a tasty green chile sauce. For a spicier version, add more cayenne.

Ingredients: 5 tbsp. Mild Green Chile Powder 1 tsp. wine vinegar 1 cup water tsp. granulated garlic ½ tsp. ground cumin tsp. cayenne pepper¼ tsp. crumbled Mexican oregano ½ -1 cup chicken stock or broth depending on desired thickness

Serving Suggestion: Pour over pork, chicken or vegetables and simmer, covered, for 30-45 minutes, stirring occasionally.

Yields: 2-3 cups Thanks to: Savory Spice Shop

Park Hill Maple & Spice Mustard Glaze

Directions: Mix all ingredients together thoroughly.

Ingredients: 2½ tbsp. Park Hill Maple & Spice Pepper 2 tsp. olive oil2 tbsp. coarse-grained Dijon mustard 3 tbsp. balsamic vinegar

Serving Suggestion: This glaze is great for pouring over cooked vegetables or as a dressing for salads. Try basting chicken, pork or salmon with Park Hill Maple & Spice Mustard Glaze before grilling.

Yields: Heavy ¼ cup

Thanks to: Mike Johnston, Savory Spice Shop Founder

Piri-Piri Pomegranate Molasses BBQ SauceDirections: Mix all ingredients together thoroughly and warm in a saucepan over medium/low heat for 5-10 minutes. If you like it really spicy, add more Piri-Piri Style Spice.

Ingredients: 1 tsp. Piri-Piri Style Spice 2 tbsp. pomegranate molasses2 tbsp. honey powder ½ cup ketchup

Serving Suggestion: Try on grilled chicken, eggplant, pork, Portobello mushrooms or ribs.

Yields: ½ cupThanks to: Mike Johnston, Savory Spice Shop Founder

Pyramid Peak Raspberry BBQ SauceDirections: In a bowl, mix all ingredients except brown sugar together until tomato powder is dissolved. Transfer to a pan and heat over medium heat for 7-10 minutes, stirring. Remove from heat and stir in brown sugar.

Ingredients: 1 tbsp. Pyramid Peak Lemon Pepper 2 tbsp. cider vinegar1 tsp. raspberry extract 1 tbsp. orange juice1½ tbsp. tomato powder 3 tbsp. brown sugar¾ cup cold water

Serving Suggestion: Try on chicken, pulled pork or ribs.

Yields: 1 cup Thanks to: Savory Spice Shop

Red Rocks Hickory Smoke & Beer BBQ Sauce

Directions: Stir ingredients together in a saucepan. Bring to a boil then simmer for 7-10 minutes.

Ingredients: 6-8 tbsp. Red Rocks Hickory Smoke Seasoning ⅔ cup beer½ cup white wine vinegar 6 tbsp. ketchup 4 tbsp. vegetable oil

Serving Suggestion: Try on beef, chicken or pork.

Yields: 1 cup


Moongphali Chatpata (Fiery Spicy Peanuts)

Directions: In a small bowl, mix together Chat Masala, powdered sugar, paprika, kosher salt, peppermint leaves, cayenne and set aside. In a large frying pan over medium/high heat, warm the peanut oil. Add peanuts and fry, stirring and tossing until the peanuts brown and begin to crack, about 6-7 minutes. Strain peanuts in a colander to drain the oil. Transfer to a large bowl, sprinkle in the spice mixture in small quantities and carefully toss. Repeat until all of the spice has been thoroughly mixed onto the peanuts.

Ingredients: 1 tbsp. Chat Masala ½ tsp. cayenne4 tsp. powdered sugar ½ tsp. powdered dried peppermint leaves½ tsp. Hungarian sweet paprika ¼ cup peanut oil½ tsp. kosher salt 2 cups raw peanuts with skin

Serving Suggestions: Serve warm or at room temperature

Yields: 2 cups


Vindaloo*Notes: Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. Traditionally yogurt is not in vindaloo, but for a creamier version or to bring the heat down, add during the last 5 minutes of simmering.

Ingredients: 4 tbsp. Vindaloo paste 1 cup chopped onion3 tbsp. ghee or olive oil, divided 1 tsp. sea salt2 cups of frozen potatoes or veggie combo* ¾ cup water1 lb. choice of meat cut into 1” cubes fresh cilantro3 tbsp. white wine vinegar ½ cup yogurt (optional)

Directions: Convert vindaloo powder into paste by following the instructions on the label and set aside. In a large skillet, heat 2 tbsp. ghee or oil over medium/high heat. Brown meat on all sides then remove from pan. Meanwhile, microwave frozen vegetables for 2-2½ minutes. Lower heat to medium, add remaining ghee or oil and sauté onions while stirring. Add veggies, vinegar and vindaloo paste and mix together thoroughly. Cook for 2-3 minutes stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15-20 minutes, stirring occasionally. Adjust seasoning as desired (for more spice, sprinkle in some vindaloo powder, if too spicy, you may want to add more yogurt). Simmer uncovered for 5 minutes.

Serving Suggestion: Over rice with chopped cilantro and pita, tortilla, chapati or naan breadYields: 4 servings Thanks to: Savory Spice Shop

Spiced Baked Ham

*Notes: In general, cooked or uncooked hams are heated at 325 degrees in the oven. Cooked and uncooked hams need 15-30 minutes of cooking time per pound of meat depending on whether it is a bone-in, boneless or canned. Cooked hams should have a 135 degree internal temperature before being removed from the oven and a 140 degree internal finished temperature after resting. Uncooked hams should have a 155-160 degree internal temperature before being removed from the oven and a 160-170 degree internal finished temperature after resting.

Ingredients: 1 bone-in, butt, shank or half ham1 tbsp. of Brown Sugar & Spice HoneyHam Rub per pound of ham

Directions: Cook the ham by following the directions on the ham package. Carefully remove ham from oven 30-45 minutes before the meat is done. Allow to cool slightly then pat and rub in spice rub, covering the top and sides as evenly as possible. Place ham back in oven for 15-20 minutes, remove again, allow to cool slightly, turn ham over and repeat above process. Place back in oven for 20-30 minutes more, basting every 10 minutes with the juices in the roasting pan. When temperature has reached desired level remove from oven and set aside on a cutting board to cool for 10-15 minutes. Carve ham and serve.

Serving Suggestion: For a festive addition, try pressing pecan halves onto ham after rubbing on the spice. Spread them out evenly and secure them with toothpicks. If you choose to add pecans, omit turning the ham over but still follow the basting instructions.Yields: Depends on ham size Thanks to: Savory Spice Shop

Mike’s Mole de Pollo

*Notes: Savory Spice Shop carries a Gourmet Chicken Soup Base that is MSG-free and can easily be made into a broth.

Directions: If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 minutes. Set aside to cool. In small bowl, mix Savory Spice Shop’s Mexican Mole seasoning, ¼ cup warm water and ¼ cup chicken broth into a smooth paste. In food processor or blender, pulse mole paste, raisins and tomatillos until thoroughly blended. Set aside. Next, heat

Ingredients: 2 medium sized tomatillos, roasted 2 tbsp. raisins4 oz. Savory’s Mexican Mole 2 tbsp. olive oil¼ cup warm water 1 lb. thickly sliced chicken breast1¼ cups chicken broth*, divided

olive oil in a pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside. In same pot, over a medium heat, sauté mole paste stirring for no more than 1-2 minutes. Add chicken and rest of chicken broth and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 minutes stirring occasionally. Remove cover and simmer for 15 minutes.Serving Suggestion: Serve over rice and warmed tortillas. Start the rice about 3-4 minutes before removing the cover on mole and it should be ready at the same time. It takes 45 minutes to prepare this meal from start to finish.

Yields: 4 servings


The Highlands Italian Alfredo Sauce

Directions: Over medium heat, melt the butter in a saucepan. Add the heavy cream and stir continually to incorporate butter. Add The Highlands Italian Cheese Sprinkle and stir continually until the cheese is completely melted. Blend in egg yolk (if desired), reduce heat to low and simmer for 4-6 minutes. Salt to taste. Traditionally served over fettuccini.

Ingredients: 2 tbsp. butter or margarine 1 egg yolk (optional)1½ cup heavy cream salt to taste⅔ cup The Highlands Italian Cheese Sprinkle

Yields: 2 cups


Turkey or Goose Brining Instructions

Directions: 1. Place the bird in a large non-reactive food service container or

other food-safe container that is deep enough to cover the bird with water and large enough to allow the brine to move freely.

2. Cover the bird with water, measuring by the gallon as you add.3. Next, for each gallon of water, put into a separate saucepan 1

cup of Kosher salt and ½ cup of white or brown sugar.

Ingredients: Citrus & Savory Brining SpicesKosher salt and brown or white sugar

4. Add 2-3 cups of water and a package of Citrus & Savory Brining Spices to the salt and sugar mixture. (One package for

up to a 12lb. bird, 2 packages for larger.) Bring to a boil until the salt and sugar dissolve and the spices release their aroma.

5. Let cool to room temperature and then pour into the water surrounding the bird.

6. Refrigerate 12-48 hours. If you are concerned about the bird being too salty, stop after 12 hours.

7. When the brining process is complete, remove bird from brine, thoroughly rinse inside and out and pat dry. Discard

brine. Air dry the bird over-night in the refrigerator to let the skin

completely dry out. This extra drying time will help Yields: One brined bird! Thanks to: Savory Spice Shop

Cherry Creek Lemon Dill Sauce

Directions: In a small saucepan over medium heat, melt butter and stir in arrowroot or flour until it forms into a paste. Slowly pour in milk and add remaining ingredients. Cook for 2-3 minutes, stirring constantly. Reduce heat to low and simmer for 3-4 minutes. Great on fish, chicken and vegetables.

Ingredients: 1 tbsp. butter 1 tsp. lemon juice1½ tsp. arrowroot or 1 tbsp. flour 1 tsp. Cherry Creek Seafood Seasoning ½ cup milk pinch of salt

Yields: Heavy ½ cup


Roasted Pear & Pineapple Summer Salsa

*Notes: The dehydrated bell peppers should not be re-hydrated on their own, but mixed into the lime juice and adobo sauce. This will allow them to soften without getting soggy.

Ingredients: 6 ripe pears; peeled and cut in half (or two 15oz cans)¼ pineapple; peeled, cored and sliced (or one 15oz can)6 tbsp. dehydrated diced mixed bell peppers*6 tbsp. lime juice1 tsp. La Plata Peak Latino Spice¼ -½ 7oz can chipotle in adobo sauce 1 tbsp. minced crystallized ginger1 cup diced red onion 2 tbsp. brown sugar1 tbsp. minced dried mango 1 cup chopped cilantro

Directions: Preheat broiler. Place the pears and pineapple on a cookie sheet lined with aluminum and place in broiler. Roast for 4-5 minutes per side then remove and set aside to cool. Meanwhile, in a large bowl, stir together lime juice, adobo sauce (setting chipotles aside for mincing) and the mixed bell peppers. For full spiciness, use a ½ can of Chipotle in Adobo, to ease up a bit, use ¼ can. Mince chipotles and add to the bowl along with the rest of the remaining ingredients. Stir lightly. Coarsely dice roasted fruit and add to the bowl, toss gently. Serve immediately or refrigerate.

Serving Suggestion: Serve with chips or as a topping for pork or chicken.

Yields: 5-6 cups


Erin’s Quick & Easy GuacamoléDirections: Mash avocados to desired consistency. For a chunkier version, use a potato masher. For a smoother version, use a food processor. Add Mt. Elbert All-Purpose Seasoning and lime juice and stir. Finally, lightly fold in the tomatoes and onion.

Ingredients: 2 large ripe avocados removed from skin ¼ cup diced tomato2 tsp. Mt. Elbert All-Purpose Seasoning 1 tbsp. diced red onion1 tbsp. lime juiceYields: 1½ cups

Thanks to: Erin Teuber, former Savory Spice Shop manager

Mexican Style Vinaigrette

*Notes: When making vinaigrette, use a bottle or jar with a tight lid, as you will need to shake vigorously to combine the ingredients before using.

Directions: In a bottle or jar, mix tomato powder into water until dissolved. Next, pour in cider vinegar, lemon juice and lime juice. Add remaining ingredients and shake vigorously to combine. Refrigerate until chilled.

Ingredients: 1½ tsp. tomato powder 1 tsp. Mexican oregano½ cup water ½ tsp. dehydrated minced garlic ½ cup cider vinegar ¼ tsp. black pepper½ cup lemon juice ½ tsp. ground cumin2 tbsp. lime juice ½ tsp. salt½ tsp. California basil

Serving Suggestions: For a spicier version try adding a little cayenne or minced jalapeño.

Yields: 1½ cup


Homemade Mexican Cocoa Ice Cream

Notes: This recipe requires an ice cream maker.

Directions: In a small bowl, whisk egg yolks and sugar together. In a saucepan over medium heat, slowly heat milk to boiling point, stirring occasionally. While whisking, slowly pour egg mixture into milk and thoroughly mix together. Turn heat to low and stir constantly until the mixture thickens and forms a thick film on the back of a wooden spoon. Do not let it boil or the mixture will separate. Remove pan from heat and

Ingredients: 3 egg yolks ¼ tsp. cinnamon extract½ cup sugar ¼ tsp. peppermint extract1½ cups milk 1½ cups heavy whipping cream3 tbsp. Mexican cocoa

let cool to room temperature. When cool, transfer mixture to a bowl. Add cocoa and mix in thoroughly. Finally, mix in extracts and cream. Refrigerate until cold, 1-2 hours.

To complete, follow the instructions for your ice cream maker.

Yields: 1 quart

Thanks to: Janet C. Johnston, Savory Spice Shop Founder

Chicken Fajita & White Bean ChiliIngredients: 6 tbsp. Family Style Fajita Seasoning, divided1 tsp. dehydrated minced garlic 1 cup chicken broth or stock2 tbsp. olive or vegetable oil1½ lbs. thickly sliced chicken breast 2 tbsp. apple cider vinegar2 tbsp. lime juice, divided 2-15 oz cans petite diced tomatoes; drained15 oz. can white beans; drainedServing Suggestions: Serve with a dollop of sour cream and a sprinkle of freshly chopped cilantro.

Yields: 6 servings


lightly brown the sliced chicken in oil. After the chicken has browned on one side, turn and add cider vinegar and 1 tbsp. lime juice. When browned on second side, strain and reduce heat to medium. Stir in seasoned chicken broth and cook for 2-3 minutes. Add tomatoes, stir in remaining Family Style Fajita Seasoning and lime juice. Cook for 5-6 minutes, reduce to a simmer, stir in the white beans and simmer for 5-6 more minutes, stirring occasionally.

Directions: In a small bowl, thoroughly mix 4 tbsp. Family Style Fajita Seasoning and 1 tsp. dehydrated minced garlic into chicken broth and set aside. In a large sauce pan or Dutch oven, over medium high heat,

Campbell’s “Candy Cane” Christmas CookiesIngredients: ½ cup butter 1 cup powdered sugar1 egg 2½ cups flour½ tsp. almond extract 1 tsp. salt½ tsp. peppermint extract red food coloring½ cup shortening Peppermint Vanilla Bean Sugar

Directions: In a large bowl, mix first 5 ingredients together until creamed. In a smaller bowl, mix together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with a few drops of coloring. On a lightly floured surface, roll out 1 tbsp. of dough of each color to 6” ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10

Yields: 1 dozen cookies

Thanks to: Nancy Frank, former Savory Spice Shop Employee. Special thanks to her mother, Bonnie Campbell!

minutes on an ungreased cookie sheet. Remove while warm and sprinkle with peppermint vanilla bean sugar.

Old Fashioned Hot ChocolateDirections: Mix 1 heaping tbsp. Dutch cocoa and 1 tbsp. sugar together in a drinking mug. Pour in about 2 tbsp. hot milk and mix together to form a paste. Doing this helps to dissolve the cocoa and results in a non-clumpy drink. Slowly pour in the rest of the milk and mix thoroughly. If needed, add more sugar to taste. Recipe can be multiplied and made in a saucepan to serve more.

Serving Suggestions: Any of Savory Spice Shop’s flavored vanilla bean sugars will make your hot chocolate even more satisfying. Try the Peppermint Vanilla Bean sugar for a great holiday treat.

Also try switching up the cocoa powder. Mexican cocoa has a great cinnamon taste while Mayan cocoa will give you a spicy drink.

Chicken Tikka Masala

Ingredients:4 tbsp. Tikka Masala powder ½ cup plain yogurt2-3 tbsp. olive oil ½ cup half & half 12 oz. bag frozen vegetables* cilantro for garnish1 lb. chicken breast, cubed into bite size pieces1 tbsp. lemon juice1½ tsp. sea saltEither 1½ tsp. honey powder and 3½ tbsp. tomato powder mixed into 8 oz. water OR 1½ tsp. honey and 8 oz. tomato sauce

*Notes: Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. Also, see our website for a vegan version of this dish.

Directions: Convert tikka powder into paste by following the instructions on the label and set aside. If using, thoroughly mix tomato powder, honey powder and water into a smooth sauce and set aside. In a large skillet, heat olive oil over medium/high heat. Meanwhile, cook veggies in microwave for 2-2 ½ minutes. Lightly brown chicken; lower heat to medium, add veggies and stir in tikka paste. Cook for 2-3 minutes stirring occasionally. Next, stir in lemon juice, sea salt and tomato mixture and cook for 3-4 more minutes. Mix together yogurt and half & half in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5-8 minutes stirring occasionally.

Serving Suggestions: Over rice with chopped cilantro and pita, tortilla or naan bread. Start cooking rice simultaneously and it should be ready to serve when the tikka masala is complete.Yields: 4 servings Thanks to: Savory Spice Shop

Ghee

Directions: Slowly melt 1 lb. unsalted butter (never use salted butter) in a heavy saucepan. Slightly increase the heat to just below the simmering point and cook for about 45 minutes or until it turns a light golden color. Watch for any foam that rises and stir it back into the butter.

Remove from heat and allow to cool until lukewarm. Strain the mixture through muslin cloth or a paper towel-lined colander into a clean, dry bowl.

Stored in a covered jar in the refrigerator, ghee will keep for about a year. For a vegetarian version, simply substitute butter with a high quality unsalted margarine. This recipe will yield about 1½ cups of ghee. Tandoori Marinated Grilled Chicken & Sauce

For Marinade: For Sauce:3 tbsp. Tandoori Seasoning ½ cup yogurt¼ cup melted ghee or butter 1 tsp. sea salt ¼ cup lemon juice 2 tsp. Tandoori Seasoning¼ cup orange juice¼ cup white wine vinegarAnd: 1 lb. chicken breast, ½” slices metal or bamboo skewers

Notes: Ghee will give the dish the most depth. If using bamboo skewers, soak for at least half an hour to prevent them from burning.

Marinade: In a gallon size zip-lock bag or other sealable container, combine all the marinade ingredients. Marinate chicken for 4-12 hours. DO NOT DISCARD MARINADE as you will need it to make the sauce.

Chicken: SAVING THE MARINADE, skewer the chicken pieces in an ‘S’ shape, 2-3 per skewer, and set aside. Next, fire up the grill or broiler before starting the sauce. Begin working on the sauce now, and start cooking the chicken about half way through the sauce process. This will ensure the chicken and sauce finish at about the same time. Cook the chicken at high heat and watch carefully, turning 2-3 times to prevent them from burning. Sauce: Pour reserved marinade into a pan and stir over medium/high heat. Stir until the marinade thickens to the point where it coats the back of a wooden spoon. Immediately turn heat to low and stir in yogurt, salt and tandoori seasoning. Cover and simmer for 7-10 minutes, stirring occasionally. Serving Suggestions: Over rice topped with cilantro. For a fresh, summery flavor, mix diced tomatoes and/or cucumbers into the sauce.Yields: 4 servings Thanks to: Savory Spice Shop

Grilled Pinchitos w/ Yogurt Lime Dipping Sauce

For Marinade: For Sauce:2 tbsp. Southern Spain Pinchito Spice 2 tsp. Southern Spain Pinchito Spice1 tbsp. red wine vinegar ½ cup plain yogurt1 tbsp. olive oil 3 tsp. lime juice

And:1 lb. cubed pork, lamb, chicken or beef cubed bell peppers (variety of colors)Bamboo or metal skewers

Notes: When using bamboo skewers, soak for at least half an hour to prevent them from burning.

Directions: In a gallon size zip-lock bag or other sealable container, thoroughly combine all the marinade ingredients and your meat of choice. Marinate for 1-4 hours. Skewer the meat pieces alternating meat and bell peppers. On a medium/high grill, 5-7 minutes on each side or to desired doneness. Whisk together all sauce ingredients and serve chilled with kabobs.

Serving Suggestions: As a meal, over a bed of rice drizzled with the sauce. As an appetizer, serve on smaller skewers with extra sauce in a dish for dipping.

Yields: 4 servings


Cambodian LemongrassMarinated Grilled Steak & Sauce with VeggiesFor Marinade: For sauce with veggies:2 tbsp. Cambodian Lemongrass Curry 1 cup coconut milk ½ cup lemon juice ½ cup water ½ cup white wine vinegar 1 tbsp. lime juice2 tbsp. soy sauce 12 oz. bag frozen vegetables

And: For paste:1-1½ lb. flank or skirt steak 3 tbsp. Cambodian Lemongrass Curry

2 tbsp. water2 tbsp. soy or fish sauce2 tbsp. olive oil

*Notes: Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down.

Directions: In a gallon size zip-lock bag, combine all the marinade ingredients and marinate steak for 30 minutes. Preheat grill. Mix all ingredients for paste in a small bowl and set aside. Microwave veggies for 2-2½ minutes. Meanwhile, in a large skillet, heat coconut milk and water over low heat for 5-6 minutes, stirring occasionally. Thoroughly mix in curry paste, veggies and lime juice. Simmer covered over medium/low heat for 10 minutes, stirring occasionally. Meanwhile, grill steaks to desired doneness. For a slightly thicker sauce, remove cover and simmer for 5-10 minutes more, depending on desired consistency. Serve over steak and rice. Yields: 4 servingsThanks to: Mike Johnston, Savory Spice Shop Founder

Spice Shop Cobbler

For Peaches:¼ cup Brown Sugar & Spice Honey Ham Rub 2 tbsp. honey1 tsp. lime juice2 tsp. Saigon cinnamon8 peaches, peeled and sliced

For Topping:1 cup all-purpose flour 1 tsp. baking powder¼ cup white sugar ½ tsp. salt1 tsp. Saigon cinnamon 6 tbsp. unsalted butter, chilled and cubed¼ cup brown sugar ¼ cup warmed lemon juice

and stir into a paste. Next, stir in the peaches until thoroughly coated with the paste (the paste will disperse from the natural liquids in the peaches). Once peaches are coated divide into 4 oven safe ramekins and bake for 10 minutes.

In a large bowl, combine flour, white sugar, cinnamon, brown sugar, baking powder, salt and butter. Blend with fingers to a coarse meal consistency. Add the warm lemon juice and stir to just combined.Remove peaches from oven and spoon equal dollops of dough over each dish. Bake for 30 minutes or until tops are golden brown.

Serving Suggestions: Serve warm or at room temperature topped with vanilla bean ice cream.

Yields: 4 servings Thanks to: Savory Spice ShopDirections: Preheat oven to 350 degrees F. In a large bowl, combine Brown Sugar & Spice Honey Ham Rub, honey, lime juice and cinnamon

JJ’s Mexican Brownies

Ingredients:1 cup unsalted butter, room temp 6 large eggs2 cups sugar 1⅛ cup Mexican Cocoa1 cup brown sugar, firmly packed 2 cups flour3 tbsp. vegetable oil ½ tsp. vanilla extract⅔ cup light Karo syrup

Optional (see Notes):2 cups hazelnuts, 2 tbsp. peanut oil, 2 tbsp. Mayan Cocoa

Notes: To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tbsp. peanut oil. Let cool then remove skins by rubbing nuts in between a clean dish towel. In a food processor, pulse nuts until they are slightly crumbled, then add 2 tbsp. Mayan Cocoa and pulse until

fully incorporated. Mix 1½ cup into brownie mix before pouring into pan and sprinkle remaining on top before baking.

Directions: Line and butter 2 8x8 inch square pans and preheat oven to 350 degrees. In a large mixing bowl, stir together butter, sugars, oil and syrup until blended. Stir in eggs one at a time until blended. Stir in cocoa, flour and extract until blended. If using Mayan hazelnuts, add them now and incorporate. Spread evenly into the two pans and bake at 350 degrees for 40 minutes.

Serving Suggestions: Serve warm or at room temperature topped with vanilla bean ice cream.

Yields: 18 large brownies


Bistecca Alla Griglia Pizzaiola(Grilled Steak in Tomato Sauce)

Ingredients:¾ cup olive oil 4 steaks, New York or Tri-Tip½ cup red wine 1 green bell pepper, sliced¼ cup lemon juice ¼ cup diced red onion1 lb. box pasta shells 2 cups diced fresh tomatoes3 tbsp. Roman Pepper Steak Seasoning, divided

Notes: The goal is to have the pasta, sauce and steaks done at the same time. We found that starting the water boiling for the pasta and tomato sauce accordingly before grilling helped time this meal right.

Directions: In a small bowl, mix together olive oil, red wine, lemon juice and 2 tbsp. Roman Pepper Seasoning. Place steaks in a gallon sized zip-lock bag or other sealable container and pour in marinade. Marinate in fridge for 20-30 minutes. Reserve the marinade! Using the remaining 1 tbsp. of Roman Pepper, season both sides of the steak and grill to desired doneness. In a skillet over a medium/high flame, heat remaining liquid marinade and sliced bell peppers. Reduce down by two thirds, about 5-7 minutes, stirring. Reduce heat to medium, stir in onions and tomatoes. Cover and cook for 5-6 minutes, stirring occasionally. Remove cover, reduce to a simmer for an additional 5-6 minutes, stirring occasionally.

Serving Suggestions: We also grilled zucchini and yellow squash and served on the side.Yields: 4 servingsThanks to: Mike Johnston, Savory Spice Shop Founder

Sweet & Savory Candied NutsIngredients:4 cups nuts (almonds, pecans or mixed) 2 tbsp. Tiny Town Turkey Rub¼ cup honey 3 tbsp. Vanilla Bean Sugar¼ cup corn syrup

Notes: Nuts can be stored for 1 week in a sealable container. You can use any nut mixture you would like, but we found 2 cups mixed and 2 cups pecan halves to be very nice.

Directions: Toast nuts in a single layer on a cookie sheet in a 350 degree oven for 8 minutes. Transfer to a large bowl and add honey and corn syrup. Toss to coat and put back on non-stick or Pam sprayed cookie sheet. Put nuts back in 350 degree oven for 10 minutes. Meanwhile, in a large bowl, toss Tiny Town Turkey Rub with the Vanilla

Bean Sugar. Dump the hot gooey nuts into the spice mixture and toss to coat evenly. Spread out on a cookie sheet to cool then break apart with fingers.

Serving Suggestions: For holiday flare, add candy corn to finished, cooled mixture. Great snack for ballgames and holiday get-togethers.

Yields: 4 cups

Thanks to: Nancy Frank, former Savory Spice Shop Employee

Sage & Savory Sweet Potato Bisque

Ingredients:1 tbsp. butter 2 cups chicken broth1 tbsp. olive oil 2 cups apple juice½ small yellow onion, diced ½ tsp. fine white pepper2 cloves garlic, minced ⅛ tsp. ground allspice1 cup frozen corn, thawed ⅛ tsp. cayenne1½ lbs. sweet potatoes, peeled & diced ½ cup heavy cream2 tsp. Sage & Savory Stuffing Seasoning, dividedSalt and pepper for seasoning, plus 1½ tsp. salt

Directions: Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and sauté until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute. Add the sweet potatoes, chicken broth,

apple juice, 2 teaspoons seasoning, white pepper, remaining 1½ teaspoons of salt, allspice, and cayenne. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 20 minutes. Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat.

Serving Suggestions: Serve with Sage & Savory croutons. Cube day old French bread and drizzle with olive oil. Dust with 1 tsp. Sage & Savory per cup of bread. Bake on cookie sheet in 300 degree oven for 10-15 minutes or until crispy and browned.

Yields: 4 servings

Thanks to: Jennifer Spengler, former Savory Spice Shop Manager

Chai Spice Infused Sweet Potato BisqueIngredients:1½ lbs. sweet potatoes, peeled, diced ¼ cup dark brown sugar1 pkg. Chai Spices Mix ½ tsp. salt4 cups chicken broth ⅛ tsp. ground cardamom½ tsp. Saigon cinnamon ¼ cup heavy cream⅛ tsp. ground cloves ¼ cup apple juice¼-½ tsp. ground white pepper muslin bag

Notes: May use an immersion blender or hand blender if needed, although the end product may be a little chunkier.

Directions: Put Chai Spices Mix in the muslin bag. Combine sweet potatoes and Chai Spice Mix with chicken broth in large pot. Boil over high heat until sweet potatoes are fork tender. Remove muslin bag and

drain sweet potatoes, reserving liquid in a bowl. In food processor, puree potatoes until smooth, adding back chicken broth as needed to desired thickness. Add cinnamon, cloves, brown sugar, salt, white pepper and cardamom; pulse to combine. Add heavy cream and apple juice and pulse to incorporate. Reheat if needed, do not boil.Serving Suggestions: This bisque is wonderful served with Sage & Savory croutons. Cube day old French bread and drizzle with olive oil. Dust with 1 tsp. Sage & Savory per cup of bread. Bake on cookie sheet in 300 degree oven for 10-15 minutes or until crispy and browned.

Yields: 4 cups+ depending on liquid added

Thanks to: Jennifer Spengler, Savory Spice Shop Manager

Pumpkin Butterscotch FudgeIngredients:2½ cups white sugar ¼ tsp. salt1 cup milk 1 tsp. Pumpkin Pie Spice3 tbsp. light corn syrup 1 tsp. butterscotch extract½ cup pumpkin puree ½ cup butter

Notes: This recipe is very simple, but can be time-consuming. It is well worth it to wait for the fudge to come up to temperature and cool down. Also, refrain from making this on a rainy day…it tends to fail with too much moisture in the air. To decorate for Halloween, dust the finished fudge with Black Onyx cocoa powder.

Directions: Grease an 8”x8” pan and set aside. In a saucepan over high heat, combine the sugar, milk, corn syrup, pumpkin puree and salt. Stir continually until the mixture comes to a boil. Reduce heat to medium

and continue boiling. At this point, do not stir. When the mixture comes to 232 degrees F (110 C) on candy thermometer, or forms a soft ball when dropped into cold water, remove from heat. Add pumpkin pie spice, butterscotch extract and butter but do not stir in. Let cool to 110 degrees F (43 C). Beat mixture until thick and it loses some of its gloss. Quickly pour into pan and let set. Cut when firm.

Yields: 64 1x1 inch squares


Vietnamese Sweet Potato & Pork StewIngredients:⅔ cup vegetable oil 2 large garlic clove minced4 cups ½” diced sweet potato 2 cup ½” diced carrot2 lb 1” cubed pork loin 1 cup julienne cut red bell pepper1½ cup ¼” diced red onion ¼ cup lemon juice6 tbsp. Vietnamese Sweet Lemon Curry Powder, divided¼ cup coconut milk or 2 tbsp. coconut milk powder1-8 oz. can of sliced bamboo shoots, drained1-15 oz. can whole baby corn cobs, drained & cut in 1” pieces2 cups vegetable stock

Directions: In a wok over high heat, heat vegetable oil 2-3 minutes. Add sweet potato, reduce heat to medium/high and fry 8-10 minutes until golden brown, all sides. Remove with slotted spoon and set aside. Working in the same oil, flash fry the pork 1-2 minutes, all sides. Remove with a slotted spoon and set aside. Pour out ⅔ of the oil. Add onions and sauté until translucent, 2-3 minutes, stirring. Add garlic, cook for 1 minute, stirring. Next, add the carrots, red bell peppers, lemon juice and 4 tbsp. of curry powder. Mix thoroughly and cook for 2-3 minutes, stirring occasionally. Meanwhile, whisk the coconut milk powder into the vegetable stock until dissolved, or stir in coconut milk until blended. Return sweet potatoes, pork, remaining curry powder and stock mixture to the wok. Mix together thoroughly, raise heat to high and bring to a boil. Reduce to a simmer, stir in corn cobs and bamboo shoots. Cover and cook for 20-25 minutes, stirring occasionally. Garnish with chopped cilantro.Yields: 4-6 servings Thanks to: Savory Spice Shop

Notes: For a vegetarian/vegan version remove pork and use coconut milk, not the powder, as it contains trace amounts of a milk derivative.

Apple Cranberry Yellow Curry ChutneyIngredients:2 Gala apples, peeled, cored and sliced ¼” thick¼ cup light brown sugar, not packed3 tbsp. water 2 pinches salt1 clove garlic, minced ¼ cup yellow onion, finely chopped3 tbsp. apple cider vinegar 2 plum tomatoes, finely chopped2 tsp. medium yellow curry ¼ cup dried cranberries1 tsp. regular mustard seed

Notes: Will keep for about a month in the fridge or process jar(s) to keep longer.

Directions: Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium/high heat and bring to a rolling

boil. Stir well, reduce heat to simmer and cook for about an hour and fifteen minutes. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature. Transfer to a jar.

Serving Suggestions: Wonderful on Maple Garam Masala Glazed Ham. See www.savoryspiceshop.com for recipe.

Yields: 1 pint

Thanks to: Shantelle Stephens, Savory Spice Shop Employee

Maple Garam Masala Ham GlazeIngredients:¼ cup maple sugar 2 tsp. orange juice2 tsp. Garam Masala, ground 1 (9 lb.) bone-in, butt, shank or half ham

Directions: Preheat the oven to 350 degrees F.

For the glaze, combine the dry ingredients and break up any lumps with your fingers. Add enough orange juice to make the mixture spreadable.

Score the ham with a long thin knife into a 1” wide diamond pattern. Put the ham in a roasting pan and bake for 1 hour.

After 1 hour, remove the ham from the oven and cover the top and sides, as evenly as possible, with the glaze. Press cloves into the points of the diamonds.

Put the ham back in the oven and continue baking for another 1 hour and 15 minutes, brushing with glaze and juices from the roasting pan every 15 minutes. Cover the ham with foil if it starts to get too dark. Remove from oven and set aside on a cutting board to cool for 10 to 15 minutes. Carve the ham, arrange on a platter and serve.

Yields: ¼ cup

Thanks to: Shantelle Stephens, Savory Spice Shop Employee

Vindaloo Spiced Candied Fruit and NutsIngredients:1 egg white 2 cups chopped pecans¼ cup packed brown sugar ½ cup candied orange peeldash vanilla extract ½ cup dried cranberries1 tbsp. Vindaloo

Directions: Preheat oven to 300 degrees. Line a cookie sheet with greased parchment paper. In a mixing bowl, beat egg white until stiff. Add brown sugar, vanilla, Vindaloo and mix. Stir in nuts, candied orange peel and cranberries until coated. Spread mixture on cookie sheet. Bake for 17-19 minutes. Cool to room temperature.

Serving Suggestions: Cut into squares, can be served as dessert or as a nutty, fruity snack.

Servings: 3 cups

Thanks to: Mary Johnston, Savory Spice Shop Employee

Brown Sugar & Spice Honey Ham GlazeIngredients:2 cups apple juice ⅔ cup light corn syrup⅔ cup Brown Sugar & Spice ¼ cup maple sugar1 oz honey powder

Directions: Bring apple juice to a boil and then add Brown Sugar & Spice and honey powder. Whisk until dissolved. Then add corn syrup and maple sugar. Whisk until blended and simmer until thickened, about 30 minutes, stirring occasionally.

Servings: 2 cups

Thanks to: Matt Shealy, Savory Spice Shop, employee

Mediterranean Style Ham & Apple PastaIngredients:8 oz. elbow macaroni pasta 1 lb. diced cooked ham2 cups Brown Sugar & Spice Honey Ham Glaze (see www.savoryspiceshop.com for recipe)1 lb. bacon, cooked and diced2 apples, peeled and diced2 tbsp. Mt. Eolus Greek Style Seasoning1 cup feta cheese, crumbledNotes: This is a great way to use up leftover baked ham. The salad can be served warm or cold. If serving warm, you can first bring the apples to a boil in water or apple juice to soften them up.

Directions: Cook pasta in large pot, drain and put pasta back in pot. In a large saucepan, warm the diced ham in the Brown Sugar & Spice Honey Ham Glaze for about 10 minutes. To pot of pasta, add ham, glaze, bacon and apples and blend. Stir in feta cheese and Mt. Eolus and mix thoroughly.

Servings: 30 ½ cup servings

Thanks to: Matt Shealy, Savory Spice Shop, employee

Cathy’s Gingerbread Cookies

Ingredients:1 cup butter 2 tsp. baking soda1½ cups sugar 2 tsp. ground cinnamon1 egg 1 tsp. ground ginger4 tsp. orange zest ½ tsp. ground cloves2 tbsp. dark corn syrup ½ tsp. salt3 cups flour

Directions: Cream butter and sugar together. Add egg and beat until fluffy. Add orange zest and syrup and mix well. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients. Form into a ball of dough and chill for at least 2 hours. Roll out and cut dough using cookie cutters. Place one inch apart on ungreased cookie sheets. Bake at 375

degrees for 8-10 minutes. Cool 1 minute before removing from pan.

Serving Suggestions: When cool, decorate with frosting and candies if desired.

Yields: One dozen, depending on cookie size.

Thanks to: Cathy Schwartz, Savory Spice Shop, customer

Chicken Gran ParadisoFor Marinade:6 tbsp. Gran Paradiso Parmesan Cheese Sprinkle3 tbsp. balsamic vinegar 2 tbsp. olive oil2 tbsp. lemon juice 4 chicken breast fillets

For Breading:½ cup bread crumbs ¼ tsp. salt½ cup grated parmesan ⅛ tsp. black pepper1 tsp. Hungarian paprika 1 egg, lightly beaten

For oven:1 lb. cooked rigatoni pasta3½ cups marinara sauce or Subtle Rustic Red Sauce (see website)6-8 tbsp. olive oil 8 oz. grated mozzarella cheese

Directions: In a food storage bag or other sealable container, combine marinade ingredients and marinate chicken in refrigerator for at least 30 minutes. Bring pasta water to a boil and begin cooking pasta. Remove chicken from refrigerator and preheat oven to 350°. In a shallow bowl, mix ingredients for breading, minus the egg. Remove chicken fillets from marinade and drain lightly, being sure to keep as much seasoning on as possible. Dredge each fillet in beaten egg and then breading mixture to coat thoroughly. Repeat for all pieces. Next, heat oil in a Dutch oven or deep oven safe skillet and over medium heat. Brown chicken for 2-3 minutes per side, turning carefully to avoid displacing breading. Remove chicken, add cooked pasta, ⅔ of the red sauce, ¼ of the mozzarella and stir. Place chicken on pasta, top with remaining cheese and sauce. Bake in oven uncovered for 20 minutes.Yields: 4 servingsThanks to: Mike Johnston, Savory Spice Shop Founder

Subtle Rustic Red SauceIngredients:2 tbsp. olive oil 1 tbsp. tomato powder⅓ cup finely chopped onion 1 tbsp. Cantanzaro Herbs28 oz. can diced petite tomatoes ½ tsp. dehydrated minced garlic2 tsp. South Fork Sausage Seasoning

Directions: Heat oil in sauce pan over medium/high heat. Add onion and cook until translucent, stirring, 4-5 minutes. Reduce heat to medium and stir in tomatoes. Add remaining ingredients and cook for 5 minutes, stirring occasionally. Reduce heat to low and simmer, covered, for 8-10 minutes, stirring occasionally. Serve over pasta or use in Savory’s Chicken Gran Paradiso (see www.savoryspiceshop.com for recipe).

Yields: 3½ cups Thanks to: Savory Spice Shop

Capitol Hill Salad DressingIngredients:1½ tbsp. Capitol Hill Seasoning ¼ cup olive oil¼ cup rice vinegar ¼ tsp. sugar

Notes: When making this dressing, use a bottle or jar with a tight lid, as you will need to shake vigorously to combine the ingredients before using.

Directions: In a bottle or jar, add ingredients and shake vigorously to combine. Refrigerate until chilled.

Yields: ½ cup

Thanks to: Rose Getty, Savory Spice Shop Customer

Long’s Peak White BBQ SauceIngredients:¾ cup mayonnaise ¾ tsp. horseradish powder¼ cup apple cider vinegar 1½ tsp. Long’s Peak Pork Chop Spice½ lemon, juiced ⅛ tsp. cayenne

Directions: Wisk the first five ingredients together until smooth. Add cayenne to taste.

Serving Suggestions: This sauce originated in Alabama and is great on pulled chicken or pork. It can also be used as a dip or dressing.

Yields: 1 pint

Thanks to: Shantelle Stephens, Savory Spice Shop employee

Ingredients:½ cup rice ¾ tsp. organic Ceylon cinnamon¾ cup almonds, sliced ½ cup sugar2½ cup water, divided 1½ tsp. Mexican vanilla extract

Horchata(Iced Cinnamon Rice Milk)

Notes: You will need a cheesecloth, fine sieve and a blender.

Directions: Soak rice, almonds and 1½ cups water in blender overnight. Blend until smooth. While blending, add cinnamon, sugar and vanilla. Line sieve with cheesecloth and put on top of a large pitcher, pour contents of blender slowly through, gather ends of cheesecloth and squeeze out excess. Thin out with the additional water, adding more or less to your taste.

Serving Suggestions: Serve immediately over ice.

Yields: 1 quart

Thanks to: Shantelle Stephens, Savory Spice Shop employeeJamaican Jerk Burgers

Directions: Mix all ingredients together in a large bowl. Form patties and grill.

Ingredients: 2 lb. ground beef 2-3 tbsp. Jamaican Jerk Seasoning1 tbsp. orange juice 1 tbsp. apple cider vinegar2 tsp. lime juice 1 tsp. soy sauce

Yields: 6 burgers


Serving Suggestions: Topped with Savory Spice Shop’s Grilled Pineapple & Avocado Dip (see www.savoryspiceshop.com for recipe).

Grilled Pineapple and Avocado Dip*Note: Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice.

Directions: Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from

Ingredients: 20 oz. can of sliced pineapple 1 tsp. Hungarian Paprika2½ tsp. Lodo Red Adobo 2-3 tbsp. coconut milk*2½ tsp. pineapple juice 3 tbsp. red onion, finely diced1 tsp. champagne citrus vinegar ½ avocado, finely diced

can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about ¾ cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.

Yields: 1½ cups


Serving Suggestions: As a chip dip or topping on Savory Spice Shop’s Jamaican Jerk Burgers (see www.savoryspiceshop.com for recipe).

Harissa Spiced Green Beans

Notes: Harissa traditionally is a very spicy blend and these beans pack a punch. Reduce the Harissa to 2 tsp. for a less intense heat.

Directions: In a sauce pan, blanch the green beans and carrots. In a separate pan blanch the garbanzo beans. The garbanzo beans have a husk that will remove easily after blanching. In a small bowl thoroughly mix together Harissa, lemon juice, olive oil and white wine vinegar. Place green beans, carrots, garbanzo beans and cucumbers in a bowl and toss

Ingredients: 3 cups green beans, 2-3” pieces 4 tsp. Harissa Spice1½ cups carrots, julienned 2-3” pieces ¼ cup lemon juice1-15oz. can garbanzo beans, drained ¼ cup olive oil1 cup cucumber, peeled and diced ¼ cup white wine vinegar

with Harissa dressing. Serve cold or warm the dish slightly by reheating in a pan.

Yields: 4-6 servings


Blanching directions: Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl ¾ full with ice and add enough cold water to just cover ice. Add vegetables to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3-4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm.

Marrakech Moroccan Spiced Chicken

Marrakech Moroccan paste: Mix together 2 tbsp. each of Marrakech Moroccan Spice, olive oil and warm water

Directions: Preheat oven to 400°. Melt butter in a Dutch oven over medium/high heat. Add Marrakech paste and chicken and stir to coat. Cook chicken strips 2-3 minute on each side. Stir in broth and onions, and then lay parsley leaves on top (reserving some parsley for garnish). Cover and

Ingredients: 1 tbsp. butter ¼ cup diced red onion2 tbsp. Marrakech Moroccan paste 15 sprigs fresh flat leaf parsley¼ cup chicken broth 1 preserved lemon, rind and pulp2 lbs. boneless, skinless chicken breast, cut into 1½” wide pieces1-14 oz. can artichoke hearts, drained, halved

Cover and bake until chicken is tender, 20-25 minutes. Remove from oven and reduce heat to 200°. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring the remaining sauce in the Dutch oven to a simmer on the stovetop. Stir in the pulp of the lemon and artichoke hearts. Simmer for 4-5 minutes until the artichoke hearts are heated through. Turn off heat and stir in lemon rind, cut into thin strips. Remove chicken from the oven, place on a serving platter and surround with artichoke hearts. Spoon sauce over dish and garnish with parsley leaves.


Thanks to: Recipe adapted from Kitty Morse recipe for the Djej M’Kalli B’L’Hamd Markad –Tagine of Chicken with Preserved Lemons and Artichoke Hearts

Notes: Shaping the meatballs into pyramids not only makes for a fun presentation, but makes them easier to brown without chasing them!

Directions: Preheat oven to 375°. In a medium bowl, thoroughly mix 6 tsp. Za’Atar seasoning (reserve 1 tsp.) into ground meat. Create 10 golf ball sized meatballs and place on a baking sheet lined with aluminum foil. Using both hands, press evenly with forefingers and thumbs on both sides of the meatballs to form into pyramid shapes. Heat olive oil in a

deep frying pan over medium/high heat. Brown each side of the meatballs, 1-2 minutes per side. Place meatballs back on baking sheets and sprinkle with remaining Za’Atar seasoning. Bake in oven for 5-6 minutes.

Serving Suggestions: Great served with Cinnamon-Lemon Couscous and Mt. Olympus Spiced Tzatziki Sauce (see www.savoryspiceshop.com for recipes).

Yields: 10 Meatballs


Ingredients:1 lb. ground lamb or turkey7 tsp. Za’Atar Seasoning, divided1 tbsp. olive oil

Za’Atar Spiced MeatballsPyramid Shaped

Cinnamon Lemon Couscous

Directions: In a medium saucepan, combine vegetable broth and lemon juice. Stir in salt, cinnamon, onion and garlic powders and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Sauté carrots in a pan for 5 minutes over a medium-low heat, stirring. Fluff the couscous with a fork and transfer to a large bowl. Add carrots,

Ingredients: ½ cup vegetable stock or broth ½ tsp. granulated garlic powder½ cup lemon juice 1 cup couscous¼ tsp. salt 1 cup julienne cut carrots1 tsp. Saigon cinnamon ¼ cup dried cranberries1 tsp. granulated onion powder¼ cup chopped nuts (pistachio, 6 dates cross cut into circular pieces)

nuts, dates and dried cranberries and stir together until evenly distributed.

Serving Suggestions: Great served with Za’Atar Spiced Meatballs (see www.savoryspiceshop.com for recipe). Use the oils from browning the meat to sauté carrots for even more flavor.



Mt. Olympus Spiced Tzatziki Sauce

*Notes: Use Greek yogurt for a thicker, more authentic option. Avoid low-fat or fat-free yogurts.

Directions: In a medium bowl, combine olive oil and lemon juice. Slowly fold in yogurt and mix thoroughly. Mix in remaining ingredients. Serve chilled.

Ingredients: 2 tsp. olive oil 6-10 cloves garlic, minced2 tsp. lemon juice ½ cup cucumbers, peeled and diced2 cups plain yogurt* 2 tsp. Mt. Olympus Greek Seasoning

Yields: 2½ cups


Pearl Street Cedar Plank SalmonNotes: If using a 2 lb. filet, just double all ingredients. Basically, use 1 tbsp. ingredients per pound of fish.

Directions: Soak the cedar plank for several hours before cooking. The longer you soak the plank the better! Wash and pat dry salmon filet. Rub with olive oil and apply 1 tbsp. per pound of Pearl Street Plank Rub. Allow about 30 minutes for the rub to permeate the salmon. Heat grill to 350 degrees and heat the platter for about 3 minutes on each side.

Ingredients: Tools:1 lb. salmon filet (skin on) cedar grilling plank1 tbsp. olive oil1 tbsp. Pearl Street Plank Rub

Place salmon filet skin side down on the plank and close the lid. The salmon should be cooked to medium in 12 to 15 minutes.

Serving Suggestions: Great served with grilled asparagus lightly drizzled with olive oil and gray sea salt and roasted potatoes. Put potatoes in a foil pack with herbs and butter and place on grill about 30 minutes before you put on your salmon. Squeeze fresh lemon over your salmon and asparagus.

Yields: Dependent on size of fillet

Thanks to: Dan Hayward, Owner, Savory Spice Shop, Boulder

Smoky Hills Mac’n Cheese*Notes: You can make your own evaporated milk by heating 16 ounces of 2% milk over low heat. Do not boil, but simmer slowly until it reduces down to about a 1/3 of its original amount.

Directions: Cook pasta according to directions on package. In a heat

Ingredients:8 oz. elbow pasta 1-12 oz. can evaporated milk*¼ tsp. mustard powder 3 tbsp. Smoky Hills Cheese Powder2 tbsp. butter 2 tsp. all-purpose flour ¼ tsp. nutmeg1 slice/piece creamy cheese (American or Babybel)½ tbsp. Smoked Spanish Sweet Paprika2 tbsp. Romano Cheese Powder

proof bowl, combine mustard powder, paprika, flour and nutmeg. Set aside. In a saucepan over medium/low heat, warm evaporated milk. Once warm, slowly whisk milk into dry mixture to prevent lumps. Transfer back into saucepan, continuing to heat. Slowly incorporate cheese powders into the saucepan, whisking to prevent lumps. Add butter and chopped cheese and stir until melted. Drain pasta and thoroughly mix into cheese mixture. Heat through and serve.

Yields: 4 small servings

Thanks to: Stephanie Bullen, Savory Spice Shop employee

Chicken Ras el Hanout

Directions: Preheat oven to 350 degrees. In an oven-proof, lidded sauté pan, cook onions in olive oil until softened. Add garlic, Ras el Hanout and chopped ginger. Cook another 2-3 minutes over medium heat. Salt and pepper chicken. Remove onion mixture and put chicken in pan (adding more oil if necessary) and cook about 2 minutes on each side. Return onion mix to pan with dried plums or apricots and chicken stock. Cover and put in oven for 30 minutes, turning chicken halfway through cooking time.

Ingredients:1 medium onion, chopped 2 tbsp. chopped crystallized ginger2 tbsp. olive oil 4 boneless, skinless chicken breasts3 cloves garlic, chopped 2 cup chicken stock2 tsp. Ras el Hanout 16 dried plums or apricots

Serving Suggestions: Serve with rice or couscous.

Yields: 4 servings

Thanks to: Vivian Peterson, Savory Spice Shop customer

Cambodian Lemongrass Chicken Curry*Notes: Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a

Ingredients:1 cup coconut milk1 lb. boneless chicken, cut into cubes12 oz. bag frozen vegetables*1 tbsp. lime juice

For paste:2 tbsp. water3½ tbsp. (1oz) Cambodian Lemongrass Curry Powder2 tbsp. olive oil2 tbsp. soy or fish sauce

Serving Suggestions: Over rice.

Yields: 4 servings


little less than halfway, they stay crisp and cut the final prep time down.

Directions: Mix ingredients together for the curry paste and set aside. In a large skillet, heat coconut milk over low heat 5-6 minutes. Thoroughly mix in Cambodian Lemongrass curry paste. Add chicken and cook, covered, over a medium heat for 10 minutes, stirring occasionally. Add the vegetables (including optional ingredients) and lime juice, stir thoroughly, cover and simmer over low heat 15-20 minutes, making sure the chicken is cooked through. For a slightly thicker sauce, remove cover and simmer 5-10 minutes more, depending on desired consistency.

Mulled Wine Black Onyx Chocolate SauceIngredients:1 cup dry red wine ¼ cup Dutch cocoa powder½ cup sugar ¼ cup Black Onyx cocoa powder2 tbsp. Mulling Spices ½ cup light corn syrup1 tsp. minced orange peel 1 oz. semi-sweet chocolate, chopped

Directions: Combine first 4 ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes. Turn off heat, cover and steep for 15 minutes. Strain solids and return the liquid to a clean saucepan. Whisk in cocoa powders and corn syrup until smooth. Simmer for 2 minutes. Turn off heat and stir in chopped chocolate until melted. Cool to room temperature then refrigerate. Serve drizzled over ice cream.

Yields: 2 cupsThanks to: Denise Herner, Savory Spice Shop Manager

Mulling Spiced Panna Cotta with Carmelized Apples

Panna Cotta Ingredients:⅓ cup fat free milk ½ cup sugar1 packet unflavored gelatin ½ cup (2 oz.) Mulling Spices2½ cups heavy cream 1 muslin bagDirections: Combine milk and gelatin in a small bowl. Set aside. Prepare the muslin bag with the spices and tie securely. In a saucepan, add the cream, sugar and the muslin bag of spices. Stir over medium heat until it comes to a boil. Remove from heat and add the softened gelatin mixture. Then return to heat and cook for one minute. Pour into six small bowls, let cool and then refrigerate until set, or overnight.

Yields: 6 servings

Thanks to: Mary Johnston, Savory Spice Shop employee

Apple Ingredients:3 Granny Smith apples ¼ cup Spiced Vanilla Bean Sugar4 tbsp. unsalted butter ¼ cup brown sugar¼ cup Vanilla Bean Sugar Splash of lemon juice

Directions: Peel and cut apples and put in a saucepan with butter and all sugars. Stir over low heat until apples are tender when poked with a fork. Remove from heat and add a splash of lemon juice. Cool to room temperature and serve over panna cotta.

Asian Peanut Butter BBQ SauceIngredients:2 tbsp. peanut butter ¼ cup ketchup2½ tbsp. honey 1 tbsp. Asian Delight BBQ Rub3 tbsp. Soy Sauce 1 tsp. crushed red pepper flakes

Directions: In a small bowl, mix peanut butter and honey until smooth. Next, add remaining ingredients and mix thoroughly until combined. For a spicier version add another teaspoon or two of the crushed red pepper flakes.

Serving Suggestions: Try as a sauce for chicken or pork skewers or as a dipping sauce.

Yields: 1 cupThanks to: Mike Johnston, Savory Spice Shop Founder

Smoked Serrano HummusDirections: In a small sauce pan, over medium heat, dry toast the chiles and garlic, turning and stirring until aromatic, 2-3 minutes. Add water, vinegar, sugar and salt and stir to dissolve. Simmer for 12-15 minutes until water is reduced by half, stirring occasionally. Strain chiles and garlic from the liquid and allow it to cool to room temperature.

Ingredients: 2 smoked Serrano chiles, stems removed 1-15oz can garbanzo beans, drained2 large garlic cloves 1½ tbsp. tahini1¼ cup water 2 tbsp. olive oil2 tbsp. white wine vinegar 1 tbsp. lemon juice1 tbsp. Kosher salt 1 tbsp. Hungarian paprika1 tbsp. sugar ½ tsp. dried spearmint

1 tsp. ground cumin

In a food processer, place the remaining ingredients, including the chiles and garlic, with a ½ cup cooled chile infused liquid and blend until smooth. Season with additional salt to taste. Place in a covered container and refrigerate for 30 minutes to allow flavors to meld.Yields: 2 cups

Thanks to: Mike Johnston, Savory Spice Shop FounderServing Suggestion: As a dip for pita bread or veggies or a spread for a falafel sandwich

Sugared Cardamom Pears

Directions: In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy.

Ingredients: 4 tbsp. butter ¼ tsp. ground cardamom3 Bosc pears, peeled, cored, cut into ⅛ 1 tsp. vanilla extract¼ cup brown sugar Vanilla ice cream for servingPinch of salt Crystallized ginger for garnishYields: 4 servings


Serving Suggestion: Transfer to a serving bowl and serve over vanilla ice cream garnished with chopped crystallized ginger.Ingredients for cake: Ingredients for frosting:1½ cups all-purpose flour 1-8 oz. package cream cheese, softened1½ teaspoons baking powder ½ cup butter, softened½ teaspoon baking soda 2 tsp. Madagascar vanilla extract¾ teaspoon salt 2 tsp. ground Chinese ginger2 teaspoons Chinese Five Spice 3 cups powdered sugar½ cup vegetable oil Crystalized ginger as garnish¼ cup crushed pineapple, drained3 large eggs1 cups sugar2 teaspoons Madagascar vanilla extract2 cups shredded carrots (about 3 to 4 medium-sized carrots)

Chinese Five Spice Carrot Cupcakeswith Ginger Frosting

Directions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese Five Spice. In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes. Fill the cups ¾ full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.Directions: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.Serving Suggestion: Transfer to a serving bowl and serve over vanilla ice cream garnished with chopped crystallized ginger.Yields: 4 servings Thanks to: Janet Johnston, Savory Spice Shop Founder

Sweet Green Pea Falafel

Directions: Remove green peas from freezer and allow to thaw slightly at room temperature, about 15 minutes. In a food processor, using the grater mechanism, grate the frozen peas to a coarse consistency and transfer to a medium sized bowl. In the food processor, using the chopping mechanism, finely chop the scallions, shallots, parsley and rosemary. Thoroughly mix them into the peas. Next, add the spices and flour and fold together until completely combined. Seal the bowl using plastic wrap and refrigerate for 30

Ingredients: 12 oz. bag frozen green peas 1½ tsp. ground caraway3 scallions cut into 1” pieces 1 tsp. ground coriander1 small shallot ½ tsp. salt⅛ bunch of parsley, de-stemmed ¼ tsp. fresh ground black pepper 1 sprig rosemary, de-stemmed ¼ cup all-purpose flourVegetable oil to fill a large cast iron pan to a ½” depth

Serving Suggestion: Spread the inside of a pita pocket with Smoked Serrano Hummus then line with spring greens. Add 2-3 falafels and top with diced tomatoes, Mt. Olympus Spiced Tzatziki Sauce and spicy Harrisa for a kick!Yields: 12-14 falafels Thanks to: Savory Spice Shop

minutes to allow flavors to meld. This mixture can be made up to up to 48 hours before cooking.Form falafels by rolling tightly into about 12-14 ping-pong-sized balls. Heat the vegetable oil in a large cast iron pan over medium high heat. When the oil is hot, carefully add half of the falafels, flattening each slightly with the back of a serving spoon. Cook for 2-3 minutes until the bottom of the bright green falafel has turned a dark brown. Using a spatula and a serving spoon, carefully turn over each falafel and cook for another 2-3 minutes or until same dark brown color is obtained. Transfer to a paper towel lined grate on a cookie sheet to drain. Repeat.

Directions: Preheat oven to 400 degrees. Make a Tan-Tan paste by mixing together 2 tbsp. each of Tan-Tan Moroccan spice, olive oil and warm water. Melt butter in a Dutch oven over medium-high heat. Add

Ingredients: 2 lbs. boneless skinless chicken breast, cut into 1½” wide strips2 tbsp. Tan-Tan Moroccan Seasoning2 tbsp. olive oil 15 sprigs of fresh flat leaf parsley2 tbsp. warm water 2 tsp. lemon juice1 tbsp. butter 2 tsp. preserved lemon pulp¼ cup chicken broth 20 dates cross cut into circular pieces¼ cup diced red onion Extra-fresh flat leaf parsley for garnish1 rind of preserved lemon, cut into thin strips

Serving Suggestions: With couscous and a sprig of parsley Yields: 4-6 servings


Tan-Tan paste and chicken and stir to coat. Cook chicken strips 1 minute on each side. Stir in broth and onions, and then lay parsley leaves on top. Cover and bake until chicken is tender, 20-25 minutes. Remove from oven and reduce heat to 200 degrees. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring the remaining sauce in the Dutch oven to a simmer on the stovetop. Add the lemon juice, pulp and dates. Simmer for 4-5 minutes until the dates are heated through. Turn off heat and stir in lemon rinds. Remove chicken from the oven and place on a serving platter. Spoon sauce over dish and garnish with parsley leaves.

Tan-Tan Moroccan Spiced Chicken with Preserved Lemon & Dates

Doro W’et (Ethiopian Chicken Stew)Notes: This dish is very spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone in chicken parts with the skin removed. Feel free to experiment with beef, tofu, or lamb. Any protein works!

Directions: In a large pot or Dutch oven, add clarified butter and sauté

Ingredients: ⅓ cup ghee black pepper to taste 2 medium yellow onions, chopped ½ cup chicken stock3 large cloves garlic, minced ¾ cup tomato sauce½ tsp. dried ground ginger 2 lb. chicken thighs, cubed⅓ cup natural peanut butter 1 hard boiled egg per person ¼ cup Berbere Ethiopian Style Seasoning (see notes below)

Serving Suggestions: With injera bread (or tortillas if injera cannot be found) and one egg per person.


Thanks to: Kate Wheeler, Savory Spice Shop - Denver, CO

onions and garlic until translucent (about 5 minutes). Add ginger, Berbere, pepper, chicken stock, and tomato sauce and simmer for 15 minutes. Add chicken to pot, stirring to ensure pieces are fully coated, and simmer for 20 minutes. Remove a small amount of sauce into a small bowl and combine with peanut butter to thin it out. Then, return everything into the pot. Lightly score the eggs, so that the delicious juice can penetrate, and continue simmering until chicken is done (10-20 minutes depending how big your pieces are).

Frozen Hot Chocolate

Directions: In a blender, combine milk and ice, blend just until ice is crushed. Add hot chocolate mix and ice cream. Blend until ice cream is combined into ice and milk mixture.

Ingredients: ½ cup whole or 2% milk1 heaping cup ice cubes1 bag Savory Spice Shop Hot Chocolate Mix (1.5oz)1 cup vanilla ice cream

Yields: Approx. 12 oz. - enough for a nice big shake or two small

Thanks to: Stephanie Bullen, Savory Spice Shop - Littleton, CO

Barrier Reef Caribbean All-Purpose Glaze

Directions: Place all ingredients in a saucepan over medium heat. Stir frequently with a whisk until reduced by a third, creating a thick sauce. Brush cooled glaze on chicken, fish or red meat while grilling, basting frequently.

Ingredients: 4 tbsp. honey 1 tbsp. Worcestershire Sauce6 tbsp. olive oil 1 tbsp. fresh lemon juice¼ cup white wine salt to taste (optional)1-2 tbsp. Barrier Reef Caribbean Style Seasoning

Yields: 2/3 cups

Thanks to: Mary Bergin, Savory Spice Shop customer

Rigatoni with Coffee Spiced Sausage

Directions: Thoroughly mix sausage ingredients, cover and place in refrigerator for 30 minutes. Cook rigatoni according to package directions until al dente; drain. Meanwhile, place sausage mixture into a deep skilet

Ingredients for sausage: Ingredients for garnish:½ lb. ground pork 4 scallions, 1” bias cut pieces½ lb. ground beef 10-12 grape tomatoes, halved3 tbsp. Black Dust Coffee & Spice Rub pinch of crushed red pepper

Ingredients for pasta:1 lb. rigatoni pasta ¾ cup heavy cream½ cup white wine ½ tsp. dehydrated minced garlic¼ cup Guinness beer ½ yellow bell pepper, 2” pieces

and brown over medium high heat, 4-6 minutes. Add the bell peppers, garlic, wine and Guinness and simmer until reduced by half, 4-5 minutes. Next, stir in the cream and simmer for to 2-3 minutes. Stir in the drained rigatoni, tomatoes, scallions and crushed red pepper and toss to coat.



Café de Olla Spice Crater CakeIngredients for topping:2 tbsp. brown sugar 1 tsp. Baker’s Brew Coffee Spice1 tbsp. all-purpose flour ½ tsp. orange juice1 tbsp. butter, softenedzest of quarter orange or ¼ tsp. dehydrated orange peel

Ingredients for cake:1⅔ cup all-purpose flour ⅔ cup orange juice⅓ cup sugar ⅓ cup molasses1½ tsp. baking soda ⅓ cup vegetable oil2 tbsp. Baker’s Brew Coffee Spice ¼ cup sour cream2 eggs

Directions: Mix all the topping ingredients together and place in refrigerator for 10-20 minutes to harden. Meanwhile, in a bowl, mix the flour, sugar, baking soda and spice. Next, in a separate bowl, combine the eggs, orange juice, molasses, oil and sour cream. Stir the wet ingredients into the dry until just combined. Pour into a greased 8 or 9 inch round baking pan. Next, pinch small amounts of the topping onto to the top of the batter. Distribute evenly, leaving gaps between topping so the craters can form during baking. Bake at 375° for 25-30 minutes or until a toothpick comes out clean (from the cake, not the topping). Let cool in the pan on a wire rack. Cut and serve warm.Yields: 6-8 servings


Caramelized Coffee Spiced ChickenIngredients:1½ lb. boneless, skinless chicken thighs3 tbsp. water2 tbsp. orange juice2 tbsp. Baker’s Brew Coffee Spice3 tbsp. balsamic vinegar2 tbsp. brown sugar

Garnish:4 scallions, 1” bias cut

Notes: For variety and a more robust, savory flavor, try replacing Baker’s Brew with our Black Dust Coffee & Spice Rub.

Directions: Place all ingredients, excluding scallions, in a bowl and mix thoroughly. Cover and marinate in refrigerator for 1-4 hours. Next, heat marinade and chicken in a sauté pan over medium high. Brown chicken on one side, 4-5 minutes. Turn and brown the other side. Turn heat to medium low and reduce the liquid to a thick sauce (10-12 minutes), stirring occasionally. Stir in scallions and heat for another minute or two. Salt to taste, if necessary.

Serving Suggestions: Over a bed of riceYields: 6-8 servings


Truffle Salt & Horseradish Deviled EggsIngredients:8 large hard-boiled eggs, shells removed 1 tbsp. white wine vinegar3 tbsp. butter, room temperature 1 tsp. horseradish powder⅓-½ tsp. truffle salt, depending on taste 2 tsp. mayonnaise

Directions: In a small bowl, thoroughly mix the horseradish powder and vinegar until blended. Next, stir in butter until it forms a smooth paste. Stir in the remaining ingredients excluding the eggs. Set aside. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to the butter mixture. Mash together with a fork until smooth. Pipe egg mixture into the whites. Chill and serve.Yields: 16 servingsThanks to: Mike Johnston, Savory Spice Shop Founder

Baby Potatoes with Roasted Red Pepper Aioli

Ingredients for potatoes:1 lb. baby potatoes salt and pepper to taste1-2 tbsp. olive oil 1 tbsp. finely chopped parsley

Ingredients for aioli:1 (12 ounce jar) of roasted red peppers, drained½ cup mayonnaise2 tbsp. Wash Park All-Purpose Seasoning1 tbsp. lemon juice

Directions: Wash and halve the potatoes and place in a saucepan. Cover with in cold water, add a dash of salt and bring to a boil. Lower heat and simmer for 7-8 minutes until potatoes are just tender. Drain and

set aside. Next, heat oil in a large sauté pan over medium-high heat, add potatoes. Season with salt and pepper and sauté for 3-4 minutes, stirring, until the potatoes are well coated. Sprinkle with chopped parsley. Place potatoes in a serving bowl.

Meanwhile, in a food processor, pulse all aioli ingredients together until smooth. Pour into a small bowl and serve alongside potatoes.

Yields: 1½ cups aioli


Roasted Red Pepper Wrapped Cheese RollsIngredients:4-6 tsp. Tarragon Shallot Citrus Seasoning3.5 oz. container of crumbled goat cheese¼ cup sour cream¼ cup grated Parmesan cheese1 (12 oz.) jar roasted red peppers, drained20-25 toothpicks

Directions: In a food processor, blend the first four ingredients together until completely combined. Set aside. Next, trim, devein and deseed the roasted red peppers as necessary. Slice top to bottom to create ¾ inch wide strips, pat dry. To make rolls, form cheese mixture into ¾ inch balls. Wrap balls with the bell pepper strip, joining the two ends. Slide a

toothpick through the two ends of the pepper on an angle to hold the roll in place. Repeat until all rolls are formed. Chill and serve.

Yields: 20-25 rolls


Baker’s Brew Cocktail CrackerIngredients:1½ cups all purpose flour 2 sticks unsalted butter, softened½ cup natural cocoa powder ½ cup +2 tbsp. granulated sugar½ tsp. sea salt 2 tbsp. brown sugar½ tsp. cayenne pepper 1 large egg yolk2 tbsp. Baker’s Brew Coffee Spice Murray River Salt, for top of cracker

Directions: Sift flour, cocoa powder, salt, cayenne and Baker’s Brew together in a bowl. In a separate large bowl, beat the butter and both sugars on low speed until smooth, add the egg yolk and beat until incorporated. Turn the dough out onto a work surface and knead gently until smooth (like pastry dough). Divide the dough in half and roll into logs 1 1/2” in diameter. Wrap in wax paper and place in the refrigerator

for 30 minutes to firm. Preheat oven to 350 degrees.

Cut chilled logs into small discs about ⅛”-¼” thick. Next, using the tines of a fork, gently make three sets of indentations into the top of the cracker. Sprinkle with Murray River Salt and bake for 12 minutes.

Serving Suggestions: Great with a glass of red wine.

Yields: 70-80 crackers

Thanks to: Cheryl Ytreeide and Pat Benfer, Savory Spice Shop-Santa Rosa, owners

French Seasoned Steak FriesIngredients:4 medium russet potatoes, cleaned and rinsed3 tbsp. olive oil½ tsp. dehydrated minced garlic or 4 fresh cloves, minced2 tsp. Fines Herbs, hand crushed1 tsp. Piment d'Espelette Grey Sea Salt, plus more for seasoning¼ tsp. black pepper

Directions: Preheat oven to 425 degrees. Cut each potato in half lengthwise, and then cut each half lengthwise and finally each quarter in half again to create 8 steak fries per potato. Put the steak fries into a large mixing bowl along with the remaining ingredients. Toss to coat the potatoes thoroughly. Line a baking sheet with foil and place the steak

fries onto the foil-lined sheet, skin side down. Bake for 35-40 minutes or until steak fries are fork tender and golden brown with a nice crust on the edges. Top with more Piment d'Espelette Grey Sea Salt and serve immediately.

Yields: 6-8 portions


Directions for Dukka: Toast 1½ tbsp. coriander seed and 1½ tsp. cumin seed in a small frying pan over medium heat, stirring occasionally, until aromatic (about 1 minute). Let cool. Whirl spices, ½ tsp. each Kosher

Ingredients: ¾ pound cauliflower, cored and cut into florets1 large sweet onion, cut into 1” pieces2 cloves fresh garlic, minced5 tbsp. olive oil (divided 3 tbsp. and 2 tbsp.)¾ tsp. kosher salt½ pound Swiss chard, stems and ribs sliced and leaves chopped1 can (15 oz) chickpeas or garbanzo beans, drained and rinsed½ cup Dukka

Roasted Cauliflower & Chard with Chickpeas & Dukka

salt and pepper, ¼ tsp. dried thyme and ¼ cup hazelnuts, sunflower seeds or toasted sesame seeds until coarsely chopped.

Directions for dish: Preheat oven to 425 degrees. In a roasting pan, toss first three ingredients with 3 tbsp. olive oil. Roast, stirring occasionally, until light golden brown (about 20 minutes). Add chard stems, toss to coat, and roast until tender (about 7 minutes). Stir in chard leaves, chickpeas, Dukka, and remaining 2 tbsp. olive oil. Roast until chard is wilted (about 8 minutes). Stir, season to taste with more Dukka and salt.

Yields: 4-6 portions

Thanks to: Betsy & Matt Perry, Savory Spice Shop-Bend, OR, Owners

Tamarind Skirt Steak Stir FryIngredients:1 lb. skirt steak, seasoned with salt and pepper and cut into ½” strips¼ cup liquid tamarind paste concentrate1 tsp. dehydrated minced garlic or 8 cloves garlic, minced3 tbsp. honey4 tsp. soy sauce3 tbsp. vegetable oil4 tsp. yellow mustard seeds4 tsp. cumin seeds2 green poblano peppers or similar, seeded and sliced 1 red onion, sliced1 cup shredded carrots4 tsp. ground corianderCrushed red pepper flakes to taste (optional)

Directions: In a large re-sealable container, mix tamarind, garlic, honey and soy sauce to create marinade. Add meat, coat thoroughly and marinate in fridge 30 minutes. Meanwhile, in an 8” skillet over medium heat, dry roast mustard and cumin seeds just until aromatic or until the seeds start to pop, 1-3 minutes. Immediately transfer seeds into a small bowl so they will not continue to cook and burn. Next, heat vegetable oil in a wok over medium-high flame. When oil is hot, stir in poblanos, onion and carrots. Cook for 4-5 minutes, stirring occasionally. Add steak and tamarind marinade, let the steak brown for 1-2 minutes. Stir in cumin, mustard and coriander. Brown other side for 1-2 minutes for medium rare. Sprinkle in crushed red pepper if desired.Serving Suggestions: Over rice, noodles or a green saladYields: 4-6 servingsThanks to: Mike Johnston, Savory Spice Shop Founder

Cumin Carrot SoupIngredients:1 qt. carrots, peeled & chopped 1 tbsp. soy sauce1 cup onion, chopped 1½ tbsp. ground cumin1 tsp. dehydrated minced garlic 4 tsp. Zanzibar Curry Powder2 bouillon cubes + 1 qt. water 2 tsp. ground white pepper¼ cup heavy cream 1 tsp. salt2 tbsp. honeyDirections: In a 4 quart sauce pan, boil carrots in water until for tender (about 30 min.) In a small sauté pan, sauté onions until translucent (about 4-6 min.). Drain carrots and all remaining ingredients except for cream. Simmer for 20 minutes. Puree until smooth. Turn off heat. Add cream and serve.Yields: 4-6 servings Thanks to: Dave Michalski, Savory Spice Shop customer

Jerusalem Tomato SaladIngredients:2 pita breads, cut in 8 pieces ½ tsp. fresh minced garlic½ cup extra virgin olive oil ¼ tsp. both salt and pepper4 tbsp. lemon juice 3 large tomatoes (about 1 pound)4 tsp. Za’atar Seasoning seeded and chopped 2 scallions, thinly sliced 1 tbsp. fresh parsley, chopped

Directions: Preheat oven to 350 degrees. Place pita slices on a cookie sheet and toast for 12 minutes. Remove from oven and reserve. To make vinaigrette, whisk together olive oil, lemon juice, Za’atar, garlic, salt and pepper. In a large bowl combine all ingredients and let sit 10 minutes. Serve and enjoy!Yields: 4-6 servingsThanks to: Elizabeth Ward, Savory Spice Shop customer

Cindy’s Curried Chicken SaladDirections: When cooking the chicken breasts, make sure to season with salt and pepper. In a large bowl, combine the first four ingredients and ¾ cup of the almonds. In a second bowl, combine the remaining ingredients. Add to the chicken mixture and toss well. Chill overnight and sprinkle remaining almonds on top before serving.Serving Suggestion: Great when served in pita bread pockets.Yields: 4-6 servingsThanks to: Cindy Jones, Savory Spice Shop-Raleigh, NC owner

Ingredients: 4 cups cooked chicken breast, diced 3 tsp. Medium Yellow Curry1 pound halved seedless grapes 1¼ cup sliced almonds1 16 oz. can pineapple chunks 1½ cup mayonnaise1 can sliced water chestnuts 1 tbsp. soy sauce1 cup sliced celery stalk 2 tsp. lemon juice

Norm’s Gluten-Free Mexican Meatloaf

Ingredients for meatloaf: Ingredients for ketchup: 2 lbs. ground chuck ½ cup tomato ketchup½ cup fresh cilantro, chopped 1 tbsp. Lodo Red Adobo4 oz. Taco Seasoning 1 tbsp. molasses1 cup sliced celery stalk 1 tbsp. apple cider vinegar2 large eggs2 oz. dehydrated white chopped onion, rehydrate1 cup finely crushed tortilla chips2 tsp. lemon juice5 tbsp. tomato powder mixed with ¼ cup water

Directions for ketchup: Mix together ½ cup tomato ketchup, 1 tbsp. Lodo Red Adobo, 1 tbsp. molasses, and 1 tbsp. apple cider vinegar. Set aside.

Almost Oh-ree-oh!

Directions: Preheat oven to 375 degrees. Set rack in middle. In mixing bowl, thoroughly mix the flour, cocoas, baking soda, baking powder, salt and sugars. After combined, on low speed, add the butter then the egg.

Chocolate Cookies:1¼ cup all-purpose flour ¼ tsp. salt¼ cup Dutch Cocoa Powder 1 cup granulated sugar¼ cup Black Onyx Cocoa Powder ½ cup brown sugar1 tsp. baking soda ½ cup plus 2 tbsp. butter (1¼ sticks)¼ tsp. baking powder 1 large egg

Creamy filling:¼ cup unsalted butter 2 cups confectioner’s sugar, sifted¼ cup vegetable shortening 2 tsp. Madagascar vanilla extract

Continue mixing until dough comes together in a mass (about 3 minutes). Place 2 tsp. of batter on a parchment lined baking sheet, about 2 inches apart. With the bottom of a glass slightly flatten the dough. Bake for 9 minutes, rotating once. Set on baking racks to cool. For filling, mix butter and shortening on low speed, gradually beating in the sugar and vanilla. When combined, turn mixer on high and beat for 2-3 minutes until light and fluffy. To assemble cookies, put filling in a gallon zip top bag. Squeeze all filling to one corner, and cut off the corner of bag. Pipe about 1 tsp. of filling into the center of one cookie. Sandwich with another cookie and enjoy!Yields: 20-25 sandwich cookies

Thanks to: Becky Schiffle, Savory Spice Shop-Austin 6th St., TX customer

Garam Masala Spiced Cashews

Directions: Preheat oven to 300 degrees. In a large bowl, coat cashews with egg white. Add rest of ingredients and stir until thoroughly coated. Line a large baking sheet with parchment paper. Spread nuts in a single layer on the sheet. Roast, stirring every 5-10 minutes until golden brown (about 25-35 minutes). Break up any clumps, cool, and serve.

Ingredients: 4 cups raw, unsalted cashews 4 tsp. Garam Masala1 large egg white, slightly beaten 1½ tsp. Kosher salt¼ cup granulated sugar ½ to 1 tsp. cayenne

Yields: 6-8 servingsThanks to: Joanne Harris, Savory Spice Shop-Denver customerServing Suggestion: Serve as a snack or appetizer.

Summer Nights Chocolate Lava Cookies

Directions: Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Thoroughly stir together confectioner’s sugar, cocoa, flour, and salt in a large bowl. Beat in one egg white at a time with electric mixer on low speed. Add vanilla extract and beat for 1½ minutes on high speed, scraping down sides of bowl several times. Fold in pecans, chocolate, and cacao nibs until evenly incorporated. Let cookie

Ingredients: 2¼ cup confectioners sugar 1½ oz. bittersweet chocolate, chopped 6 tbsp. Natural Cocoa Powder 1 tsp. Madagascar vanilla extract2 tbsp. all-purpose flour 1½ cups pecans, toasted & chopped generous pinch of Mayan sea salt 4 tsp. cacao nibs 3 large egg whitesYields: 2 dozen cookies

Thanks to: Cheryl Ytreeide and Pat Benfer, Savory Spice Shop-Santa Rosa, CA owners

dough rest for 5 minutes. Spoon the dough by heaping tablespoon on to a prepared baking sheet, about 2 inches apart. Bake cookies until dry and glossy on surface but soft in the center when pressed, 14-17 minutes. Let cookies cool on pan for 5-10 minutes. Carefully transfer to a wire rack to cool completely.

Directions for meatloaf: Preheat oven to 350 degrees. Oil a loaf pan with either cooking spray or oil. Rehydrate onions by soaking in ½ cup warm water for 15 minutes. Combine ground chuck, onions, cilantro, Taco Seasoning, tomato sauce, eggs, and ground tortilla chips in a bowl and mix thoroughly with hands. When completely combined, form into a loaf and place in loaf pan. Bake for 45 minutes on middle rack, rotating once. Remove from oven and coat with spicy ketchup recipe. Replace in oven and bake 15 more minutes. Remove from oven and let sit 10 minutes before serving. Enjoy!

Serving Suggestion: Serve with extra ketchup sauce on top of mashed potatoes or with our Seasoned Steak Fries.

Yields: 4-6 servingsThanks to: Norm, a long-time customer of Savory Spice Shop-Denver

Herbes de Provence Truffles

Directions: Place chocolate and butter in bowl. In a saucepan over high heat bring heavy cream to boil. Remove from heat and add herbs. Return to boil then strain over chocolate and butter, pressing down on herbs to extract cream. Let mixture sit for two to three minutes until the chocolate and butter have melted, then stir until ingredients are well combined and ganache is smooth. Place mixture in fridge for ½ hour until

Ingredients: 3 oz. (approx. ½ cup) bittersweet chocolate chips2 oz. (¼ cup) heavy whipping cream1 tbsp. butter1 tbsp. Herbes de Provence (Salt-Free)Dutch Cocoa Powder for dusting

firm. Create truffles by scooping 1 tbsp. of ganache and forming into 1” balls. Roll truffles in Dutch Cocoa Powder.

Servings: 10-12 truffles

Serving Suggestion: Serve at room temperature

Thanks to: Brock Muench, Savory Spice Shop customerClassic Creamy Coleslaw

Directions: In a large bowl whisk together mayonnaise, vinegar, sugar and mustard until smooth. Add remaining ingredients with salt and pepper to taste. Toss and combine well. Cover and chill for 1 hour.

Ingredients: ⅓ cup mayonnaise 1 tsp. Dijon mustard2 tbsp. apple cider vinegar 1 large carrot, grated1 tbsp. granulated sugar 1 small red onion, thinly sliced3 cups finely shredded cabbage 1½ tsp. celery seed OR 1 tsp. Cambridgeshire Celery Seasoning and ½ tsp. celery seedYields: 4 (¾ cup) servingsThanks to: Brian Ortmeier, Savory Spice Shop customerServing Suggestion: Great when served on Peruvian Turkey Burgers on a toasted chiabatta bun

Peruvian Turkey BurgersDirections: Preheat grill to medium high heat or 375 degrees. Make a sauce in a small bowl stir together Worchestershire sauce, ketchup, soy sauce, garlic, Peruvian Chili Lime Seasoning, cumin and jalapeno until smooth. In a large bowl combine turkey, onion, breadcrumb, and ¼ cup sauce. Form into patties. Grill burgers until internal temperature reaches 165 degrees (about 7-10 minutes each side). Coat with sauce and enjoy!

Ingredients: ¼ cup Worchestershire sauce ¼ tsp. ground cumin¼ cup ketchup ¼ tsp. ground jalapeno2 tbsp. soy sauce 1 lb. ground turkey1 tbsp. Peruvian Chili Lime 1 small onion minced1 tsp. granulated garlic ½ cup breadcrumbs

Yields: 4 (¼ lb.) burgers

Thanks to: Brian Ortmeier, Savory Spice Shop customer

Serving Suggestion: Great served with Classic Creamy Coleslaw on a toasted ciabatta bun

Red Wine, Apple and Park Hill Pork Tenderloins

Directions: Dust the pork loins with 1 tbsp. Park Hill, set aside. Preheat grill to 450 degrees or medium high heat. Grill the apples for 2 minutes per side. Remove and set aside. In a shallow sauce pan on the stove add red wine, soy sauce, rosemary, cinnamon, remaining Park Hill and maple syrup. Over high heat bring mixture to a boil. Reduce liquid to ⅓ the original volume. While the sauce is reducing, start grilling your pork tenderloins. Grill for 7-10 minutes per side, or less for more rare meat.

Ingredients: 2 (4-6 oz.) pork tenderloins ¼ tsp. Saigon cassia cinnamon2 Gala apples, cored and sliced 2 tbsp. Park Hill, divided2½ cups red wine 2 tbsp. maple syrup¼ tsp. ground rosemary

On a plate, lay a bed of apple slices, top with the pork loin, and cover with the red wine sauce. Enjoy!Yields: 2 servings

Thanks to: Matt Bargell, Savory Spice Shop customerServing Suggestion: Great with mashed potatoes and grilled asparagus

Sweet and Spicy Pecans

Directions: Preheat oven to 250 degrees. Grease or line a large baking sheet. In a medium bowl mix together the brown sugar, Spiced Vanilla Bean Sugar, Chinese ginger and salt. In a small bowl, whip together the egg white and Madagascar vanilla extract until fluffy. Pour the pecans into a separate bowl. Spoon the egg white mixture over the pecans and toss until well coated. Sprinkle half of the sugar mixture over the egg white coated pecans and toss to coat. Repeat with the remaining sugar mixture, coating evenly. Spread the nuts in a single layer onto the

Ingredients: ½ cup light brown sugar ¾ tsp. Kosher salt½ cup Spiced Vanilla Bean Sugar 1 egg white⅛ tsp. ground nutmeg 1 tbsp. Madagascar vanilla extract⅛ tsp. ground Chinese ginger 1 lb. pecan halves

the greased or lined baking sheet. Bake at 250 degrees for 1 hour, making sure to stir the pecans every 15 minutes.

Yields: 1 lb. of spiced nuts

Thanks to: Cindy Kile, Savory Spice Shop, Greensboro, NC owner

Serving Suggestion: Great for ball games and holiday get-togethers.

Olympic ChickenDirections: In a large zip-top bag combine chicken breasts, olive oil, lemon juice, water, and Mt. Olympus Greek Seasoning. Shake to combine. Let marinate for 3-6 hours.Preheat oven to 375 degrees. Remove chicken from marinade. In a sauté pan, brown chicken on each side (about 2 minutes). Place in oven safe baking dish. Stuff artichoke hearts and olives around and between chicken breasts. Bake uncovered for 30-40 minutes (or until

Ingredients: 4 medium sized chicken breasts 1 cup pitted Kalamata olives ¼ cup olive oil 1 cup chicken broth 2 tbsp. lemon juice ¼ cup white wine¼ cup water 2 tbsp. Greek yogurt2 tbsp. Mt. Olympus Greek Seasoning salt and pepper to taste1-12 oz. can artichoke hearts, drained

Directions cont.: internal temperature reaches 165 degrees). Meanwhile, deglaze pan with chicken broth, scraping pan to release browned bits. Add white wine and reduce by half. Remove from heat and whisk in Greek yogurt. Salt and pepper to taste. When chicken is finished cooking, spoon sauce over dish and serve immediately. Enjoy!

Yields: 4 servings Thanks to: David Trout, SavorySpice Shop Hinsdale, IL ownerServing Suggestion: Serve with couscous or rice

Spicy Emma’s Shortbread Cookies

Directions: Preheat oven to 350 degrees. In a standing mixer cream sugar and butter. Add the egg yolk, orange extract, vanilla extract, Barrier Reef, and coconut milk powder. Stir to thoroughly combine, scraping bowl if necessary. Sift flour, baking powder and salt together. Add to butter mixture and stir until thoroughly combined. Dough will be loose. Stir in chocolate chips. Roll into 1 inch balls and compress center slightly. Place on ungreased baking sheet.

Ingredients: 4 oz. unsalted butter (1 stick) 1 tbsp. Barrier Reef½ cup granulated sugar 1 tbsp. coconut milk powder1 egg yolk 1 ½ cups all-purpose flour1 tbsp. cream or milk ½ tsp. baking powder½ tsp. orange extract ½ tsp. salt½ tsp. vanilla extract 6 oz. bittersweet chocolate chips

Directions cont.: Bake for 8-10 minutes, or until slightly browned. Let cool on baking sheet for 10 minutes to let shortbread harden. Enjoy!

Yields: about 18 cookies Thanks to: Lesley Renner, SavorySpice Shop employee

Lindsay’s Luscious Quiche

Directions: For Pie Crust: Preheat oven to 400 degrees. Combine flour and salt. Cut butter into flour until all butter is in pea-sized balls. Add water and knead into a ball. Cover with plastic and refrigerate 1 hour. Roll out dough on a floured surface until 1/8 inch thick. Place in pie pan,

Ingredients: Quiche filling:Pie Crust 9 eggs6 oz all-purpose flour 2 cups cream4 oz unsalted butter 2 cups shredded Italian cheese 2 oz cold water 1# bacon, cooked and chopped½ tsp. kosher salt 3 tbsp French Bouquet Garni

½ cup freeze dried shallots2 tsp. Piment d’Espellette Salt1 cup fresh baby spinach

Directions cont.: removing excess dough on edges. Prick pie crust all over with a fork, to vent. Bake at 400 degrees for 12 minutes. Set aside.For Quiche Filling: Whisk eggs, cream, shallots, French Bouquet Garni, and Piment d’Espellette Salt until smooth. In prepared pie crust, place bacon, cheese and spinach in bottom of pan. Fill with egg mixture, making sure spinach is submerged. Bake for 60-70 minutes or until filling is set and slightly browned. Enjoy!

Yields: 8 servings Thanks to: Lindsay Rogers, Manager Savory Spice Shop Raleigh, NC

Pomegranate and Barrier Reef Glazed Salmon

Directions: Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar, and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1-2 hours. Remove salmon from bag and reserve marinade. In a sauté pan over medium-high heat cook salmon fillets for 2-4 minutes per side (less time for more rare meat). Let sit 10 minutes. Meanwhile, in a sauce pan, reduce residual marinade to ½ original volume, or until it coats the back of a spoon. Spoon marinade over salmon and serve.

Ingredients: 1 cup orange juice 1 tbsp. white wine vinegar¼ cup Barrier Reef Seasoning 1 tbsp. Dijon mustard2 tbsp. pomegranate molasses 4- 4oz. salmon fillets2 tbsp. honey salt and pepper to tasteYields: 4 Thanks to: Sally Powell Huegel,

Savory Spice Shop customer

Serving Suggestion: Wonderful on top of spinach salad with with toasted pecans or walnuts. Also great served with rice.

Asian Style Seared Tuna with Wasabi Cream

Directions: In a zip top bag, combine soy sauce, sesame oil, and 2 tbsp. Asian Style Sesame Sprinkle. Add tuna steaks and marinate for 1-2 hours. Remove tuna from marinade and dust with remaining 1 tbsp. Asian Style Sesame Sprinkle. Sear on high heat (either on grill or in sauté pan) for 30 seconds per side, longer for more well-done meat. Remove from heat and slice against the grain in thin slices. Arrange on plate and set aside.

Ingredients: For Wasabi CreamFor Tuna Marinade ½ cup sour cream½ cup soy sauce 4 tsp. wasabi powder¼ cup sesame oil 2 tsp. rice wine vinegar3 tbsp. Asian Style Sesame Sprinkle fresh ground pepper to taste2 tuna steaks (4 oz. each)

Directions cont.: For the wasabi cream, combine all ingredients. Mix thoroughly until a smooth and creamy green paste is achieved. Serve a dollop of wasabi cream on each slice of seared tuna.

Yields: 2 meal servings or 4 Thanks to: Kate Wheeler, Savoryappetizer servings Spice Shop Creative Team, and

Sally Powell Huegel Savory Spice Shop customer Raleigh, NC

Serving Suggestion: Serve as is or with sushi rice.

Salted Saffron Tinted Coconut Milk Ice Cream

Directions: In a large bowl, blend all ingredients thoroughly. The coconut milk will have a light yellow tint. Place in fridge for at least an hour to chill. Carefully pour mixture into an ice cream maker and freeze as directed (usually 20-30 minutes).Notes: Adjust the salt and saffron to taste. The salt level will remain the same when made into ice cream, but the saffron can become stronger.

Ingredients: 2, 13.5oz can coconut milk2 tbsp. olive oil1/8 tsp. saffron powder or 20 saffron threads, hand-crushed½ cup sugar1 ½ - 2 tsp. Maldon sea salt

Yields: 4-6 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

Fallon’s Gluten Free Fudge Brownies

Directions: Preheat oven to 350 degrees. Oil an 8 inch square pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper. In a large bowl combine the cocoa powder, potato starch, tapioca flour, sugar, and salt. Whisk in the eggs, oil, water and vanilla. Stir until well combined and uniform in texture. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, about 40 to 50

Ingredients: ¾ cup Dutch cocoa 1 ¾ cups granulated sugar¼ cup Black Onyx cocoa 2 eggs¼ cup potato starch 1/3 cup canola oil¼ cup tapioca flour 1 tbsp. Madagascar vanilla extract1 tsp salt ¼ cup water

Directions cont.: minutes. Keep the brownies in the pan and refrigerate for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

Yields: 9 brownies Thanks to: Fallon’s Bake ShopServing Suggestion: With your favorite ice cream!

Peach Chile Chicken with Black Garlic

Directions: Combine all ingredients, except for chicken breasts, in a blender. Puree until well combined. Reserve half of puree mixture for sauce. In a zip-topped bag, combine chicken breasts with half of puree, shake well to coat. Marinate in refrigerator for 3-4 hours. Remove chicken from marinade and heat grill to medium-high heat. Cook chicken 4-5 minutes per side (making sure to achieve a 165 degree internal temperature). Warm sauce in pan to desired temperature.

Ingredients: 15 oz can peaches in light syrup 1 ½ tbsp. Dijon mustard1 tsp. ground ancho chile 4 cloves black garlic½ tsp. ground aji amarillo ½ tsp. ground ginger½ tsp. Ceylon cinnamon 2 tbsp. white wine vinegar1 tsp. smoked sweet paprika ¼ cup honey1 tbsp. olive oil 4 chicken breasts

Directions cont.: Spoon sauce over chicken breast and serve.

Yields: 4 servings Thanks to: Marlene Stabin, Savory Spice Shop Customer

Serving Suggestion: Wonderful served with Cinnamon Lemon Couscous and green beens.

Spring Tarragon Shallot AsparagusDirections: In a large pan, heat olive oil over medium-high heat. Add garlic, onion, and coriander and sauté until onions start to turn translucent. Add water, seasoning, and asparagus and cook until heated through and slightly tender (cooking time depends on thickness of asparagus). Remove from heat, squeeze lemon over top. Add cheese if desired.

Ingredients: 2 tbsp. olive oil 3 tbsp. water2 cloves garlic, minced 2 tbsp. Tarragon Shallot Citrus1 small onion, sliced I bunch asparagus- cut in 4” pieces½ tsp. ground coriander ½ lemon, juicedOptional: shredded parmesan cheeseYields: 4 servings Thanks to: Stephanie BullenServing Suggestion: Serve warm

Vanilla & Curry Spiced Caramel PopcornTips: Spray bowl and utensils you will be using to mix popcorn in to prevent sticking. Also, when the recipe says “do not stir for 4 minutes” DON’T STIR!Directions: Line 2 large sheet trays with waxed paper, set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, medium yellow curry powder, El Diente and salt. Bring to a rolling boil, stirring constantly. Continue to boil, and do not stir for 4 minutes;

Ingredients: 8 tbsp. (1 stick) butter ½ tsp. Kosher salt1 cup light brown sugar 1 tsp. vanilla extract¼ cup corn syrup ¼ tsp. baking soda2 tsp. medium yellow curry 10 c. popped popcorn1 tsp. El Diente Peak

Directions cont.: remove pot from heat and carefully stir in vanilla and baking soda until well combined.Place popcorn in a large, oiled, bowl. Working quickly, pour hot caramel over popcorn and use a spoon to coat evenly. Transfer to reserved sheet trays and spread out in an even layer. Set aside to cool completely, then serve. Store leftover popcorn in air tight containers or zip-topped bags.

Yields: 10 cups of Caramel Corn Thanks to: Leah, Savory Spice Shop customer Greensboro, NCServing Suggestion: Great as a snack for road trips or as a part of a

trail mix. Also great as an addition to traditional popcorn on movie night.

Ghost Pepper Salted Guinness Pretzels

Directions: Pour a ½ cup of cold water into the bowl of a stand mixer and sprinkle in the yeast. Rest for 3-5 minutes until the yeast foams. Next, stir in the brown sugar, salt, olive oil, and vanilla. Lastly, pour in the beer and let the yeast react. After the bubbling stops, add 1 cup of flour and, using the hook attachment, slowly knead in the flour. Continue adding one cup of flour at a time until the dough forms a smooth ball that pulls away from the bowl sides. Transfer dough into a lightly oiled bowl;

Ingredients: 1 packet active dry yeast (2 ¼ tsp.) 1 cup Guinness or stout beer4 ½ cups water 4 cups all-purpose flour1 ½ tsp. brown sugar 2 tsp. baking soda1 tsp. kosher salt 1 egg, beaten1 tbsp. olive oil 2 tbsp. Ghost Pepper Salt1 tsp. vanilla extract 1 tbsp. melted butter

Directions cont.: cover with a towel and sit in a warm area of the room. Allow to rise and double in size (about an hour). Preheat oven to 425 degrees. Grease two baking sheets and set aside. Pour the remaining 4 cups of water and baking soda into a large saucepan and bring to boil. Meanwhile, divide dough into 12 equal sized balls. Roll each ball into a ½ inch thick long rope. Curve each into a “U” shape and cross over the ends into a classic pretzel shape. Next, working one by one, boil each pretzel for 30 seconds. Remove each with a slotted spoon and place 4 inches apart on a greased baking sheet. Lightly brush each pretzel with the beaten egg and sprinkle with Ghost Chile Salt. Bake 15-18 minutes until golden brown. Immediately brush with butter.Yields: 12 pretzels Thanks to: Mike Johnston, Savory

Spice Shop founderServing Suggestion: Best when served warm

Pork Tenderloin with Green Apple Mole

Directions: Season pork with salt and pepper on all sides and set aside for 10 minutes. Next, whisk together the remaining marinade ingredients in a small bowl. Reserve 3 tbsp. for basting. Pour the rest into a zip top bag, add pork, seal and shake lightly to coat. Refrigerate for at least 30 minutes.

Ingredients: Marinade1lb pork tenderloin salt & pepper½ cup apple juice 2 tbsp. lime juice2 tbsp. honeyMole Sauce & Toppings3 medium size tomatillos 1 shallot, peeled & quartered1 green apple, cored & quartered 2 oz Mole Verde Spice¾ cup apple juice, divided by 3 3 tbsp. olive oil, divided2 tbsp. lime juice ½ teaspoon kosher salt1/3 cup apple cider vinegar ½ cup vegetable stock1 cup baby carrots, sliced into rounds ½ cup chopped pecans

Directions cont.: Meanwhile, roast tomatillos, shallots and apple in broiler until blistered and slightly blackened (8-10 minutes) turning once. In small bowl, mix Mole Verde Spice, ¼ cup apple juice, 2 tbsp. olive oil, 2 tbsp. lime juice and ½ tsp. salt into a smooth paste. In food processor or blender, pulse mole paste, roasted ingredients and ¼ cup apple juice until thoroughly blended. Set aside.Preheat oven to 400°F. Heat one tbsp. of olive oil into a large sauté pan over medium high. Add pork and sear all sides until brown, 2-3 minutes per side. Transfer to an uncovered baking dish and place in the oven for 17 minutes to cook to medium. Baste twice during cooking with the reserved marinade. Remove and let rest for 10 minutes before slicing. Meanwhile, over medium high heat, add carrots to the same large sauté pan and cook for 2-3 minutes. Next, add apple cider vinegar and deglaze the pan, scraping up any browned bits with a wooden spoon and reducing liquid by half. Add mole sauce, coat carrots and cook for 2-3 minutes, stirring. Stir in vegetable stock and remaining apple juice, bring to a boil. Reduce to simmer, cover and cook for 5-6 minutes. In separate pan dry roast pecans until aromatic and lightly browned. Serve along with rice.Servings: 4 Thanks to: Mike Johnston, Savory Spice Shop

Founder

Black Onyx Zucchini CakeDirections: Preheat oven to 350 degrees. Grease and flour an 11X15 baking pan, and set aside. In a mixing bowl, thoroughly combine flour, sugar, salt, baking soda, and cocoas. In a separate mixing bowl, combine zucchini, water, vanilla, oil, and eggs. Combine wet ingredients with dry, and stir until all contents are moist. Pour into baking pan, making sure the mixture is even and level through pan.

Ingredients: 2 cups all-purpose flour ¼ cup Black Onyx cocoa2 cups grated zucchini ½ cup water1 cup sugar 2 tsp. vanilla extract¾ tsp. salt ½ cup canola oil1 ½ tsp. baking soda 2 eggs, beaten¼ cup Dutch cocoa

Directions cont.: Bake for 20-24 minutes, or until the center is firm and a toothpick inserted comes out clean. Cool and enjoy!

Yields: 15 Thanks to: Melody Landaiche, Savory Spice Shop customerServing Suggestion: Serve as is, or with a glaze or icing.

Capitol Hill Cashews and Asparagus

Directions: In a large sauté pan, heat olive oil over medium-high heat. Add asparagus and cook until tender (2-4 minutes depending on width). Remove from pan, set aside. Reduce heat to low and add cashews. Cook golden brown (about 2 minutes) and add Capitol Hill. Cook additional minute until shallots brown. Add asparagus and lemon juice.

Ingredients: 1 bunch asparagus, cut in 4” pieces ½ lemon, juiced1 tbsp. olive oil 2 cups cooked brown rice½ cup raw cashews2 tbsp. Capitol Hill Seasoning

Yields: 2 servings Thanks to: Dawn Simpson

Serving Suggestion: Serve over cooked brown rice.

Mary’s Gluten-Free Chocolate Torte

Directions: Preheat oven to 350 degrees. Grease an 8” cake pan, set aside. In a mixing bowl, combine almonds, tapioca starch, potato starch, baking powder, Spiced Vanilla Bean Sugar, and cocoa powder. In a separate bowl combine applesauce, butter, eggs, and milk. Add wet mixture to dry, stirring to thoroughly combine. Fold in coconut and chocolate chips. Pour into cake pan, and bake until middle is solid,

Ingredients: 1 cup finely ground almonds ½ cup applesauce½ cup tapioca starch ½ cup butter, melted½ cup potato starch ½ cup shredded coconut1 tsp. baking powder 2 eggs½ cup Spiced Vanilla Bean Sugar 1 cup milk½ cup natural cocoa powder ½ cup chocolate chips

Directions cont.: about 30 minutes. When a toothpick is inserted, it should come out clean. Cool for 1 hour, and enjoy!

Yields: 8 servings Thanks to: Mary Saracino, Savory Spice Shop customer

Serving Suggestion: Fantastic with a dollop of whipped cream or with your favorite ice cream!

Black Garlic Dip

Directions: In a small blender, combine half the cloves of black garlic, sour cream, and olive oil until smooth. With a knife, mince the remaining black garlic. In a bowl combine all ingredients, except for walnuts, until smooth. Fold in walnuts. Chill in refrigerator for 24 hours to let flavors meld.

Ingredients: 1 bulb black garlic, cloves removed 8 oz. cream cheese4 tbsp. sour cream ½ cup toasted walnuts, chopped2 tbsp. olive oil pinch of salt1 tbsp. shallots, minced

Yields: about 1 ½ cups Thanks to: Brenda Rumery, ManagerServing Suggestion: Serve with vegetables or crackers.

Kitchen Sink BlondiesDirections: Preheat oven to 350 degrees. Blend butter and brown sugar. Add in extracts, egg, and bourbon. In a small bowl sift together flour, salt, and curry powder then combine with wet ingredients. Stir in butterscotch chips, coconut, and nuts. Pour into an 8X8 baking dish. Bake for 25-30 minutes.

Ingredients: ½ cup butter, melted 1 cup + 2 tbps. flour¾ cup packed brown sugar ¼ tsp. salt½ tsp. vanilla extract 2 tbsp. Mild Yellow Curry½ tsp. maple extract 1/3 cup butterscotch chips1 egg ½ cup coconut flakes¼ cup bourbon (mini bottle size) Optional: 1/3 cup chopped walnutsYields: 9 Blondies Thanks to: Stephanie Bullen, Savory Franchising Team

Oatmeal CookiesDirections: Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. Combine flour, salt, oats, baking soda, baking powder, and Baking Spice and set aside. In a separate bowl, cream butter and sugars. Add vanilla, honey and eggs and mix well. Add flour mixture a little at a time until incorporated.Use a medium-sized ice cream scoop to make 18 cookies, 9 per sheet.

Ingredients: 1 ½ sticks unsalted butter ¼ tsp. salt½ cup dark brown sugar 1 1/3 cup all-purpose flour½ cup sugar ¾ tsp. baking soda1 egg + 1 egg yolk ½ tsp. baking powder1 tsp. vanilla extract 2 cups quick oats1 tbsp. honey 2 tsp. Baking Spice

Directions cont.: Bake for 13-15 minutes, rotating halfway through, until golden brown. Cool on a wire rack.

Yields: 18 cookies Thanks to: Camille DeCaro,Savory Spice Shop CustomerServing Suggestion: Perfect with a scoop of vanilla ice cream.

7 Spice (Shichimi Togarashi) Kung Pao Chicken

Directions: In a large zip-lock bag, place chicken, 2 tbsp. soy sauce, 2 tbsp. sherry, 2 tbsp. cornstarch, 1 tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly, seal and place in the fridge to marinate for 15 minutes or more. Next, in a medium bowl, mix together 10 tbsp. soy sauce, 3 tbsp. sherry, 2 tbsp. cornstarch, 5 tbsp. vinegar, 5 tsp. sugar, 2 tbsp. sesame oil, water and garlic. Set aside. Heat the vegetable oil in a wok over medium-high heat.

Ingredients: 1 lb. boneless, skinless chicken breast, cut into 1” pieces1 lb. boneless, skinless chicken thighs, cut into 1” pieces12 tbsp. soy sauce, divided 5 tbsp. sherry, divided4 tbsp. cornstarch, divided 4 tsp. Shichimi Togarashi, divided6 tbsp. rice vinegar, divided 5 tsp. sugar 2 tbsp. sesame oil ¾ cup water1 tsp. dehy. minced garlic or 8 fresh cloves 3 tbsp. vegetable oil 3” piece of ginger, peeled and thinly sliced 1 tsp. crushed red pepper1 cup whole cashews, unsalted 6 scallions, cut into 1 inch pieces

Directions cont.: Add the chicken with the marinade and lightly brown on all sides, 5-6 minutes. Next, stir in the ginger, remaining Shichimi, sauce mixture and the crushed red pepper and cook for 3-4 minutes. Add cashews and cook until lightly browned, 2-3 minutes. Stir in scallions and remove from heat.

Serving Suggestions: Serve along with rice or noodles. To add more flavor to the rice or noodles, remove the Kung Pao from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat serve with a side of sambal oleck or sriracha.

Servings: 6-8 Thanks to: Recipe adapted from Food & Wine Cooking time: 30 minutes

Mango Urfa Salsa

Directions: Combine all ingredients and refrigerate for at least 1 hour. 8-12 hours is best.

Ingredients: 5 ripe mangoes, peeled, pitted and diced½ red onion, diced 1 tbsp. Maldon English Sea Salt¼ cup Urfa Crushed Red Pepper 6 oz rice wine vinegar¾ cup fresh cilantro, chopped

Yields: 1 quartThanks to: Jon Hauge, Owner Savory Spice Shop Princeton, NJ

Smoked Black Pepper Ranch Dressing

Directions: In a small skillet over medium heat, dry roast peppercorns, dehydrated garlic, coriander and mustard seeds until just aromatic or the seeds start to pop. This will take 1-3 minutes, stirring constantly. Immediately transfer into a small bowl so they will not continue to cook and burn. Next, grind roasted spices into a coarse powder using a spice or coffee grinder. Place ground spices into a medium bowl. Add the mayo and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth. Serve cool.

Ingredients: 1 tsp. smoked black peppercorns ½ tsp. dehydrated minced garlic1 tsp. coriander seeds 1 tsp. yellow mustard seeds⅓ cup mayonnaise ⅓ cup plain Greek yogurt1 tbsp lemon juice 2 tsp Worcestershire sauce¾ cup buttermilk ¼ tsp. kosher salt

Yields: 1½ cups Thanks to: Mike Johnston, Savory Spice ShopPrep time: 10 minutes

Black Onyx Pudding

Directions: In a saucepan whisk together sugar, cocoa, cornstarch and salt. Whisk in half the milk to make a smooth paste and then stir in the rest. Place saucepan over medium heat and cook, stirring constantly, until a boil is reached. Continue to cook until thick and very smooth. Remove from heat. Add butter, stirring until melted in and thoroughly combined. Mix in vanilla and optional flavored extract. For smooth pudding, strain through fine wire mesh and place in bowl. Cover with plastic wrap directly on surface to prevent

Ingredients: ½ cup sugar 2 ¼ cups whole milk1/3 cup Black Onyx cocoa 2 tbsp. butter3 tbsp. cornstarch 1 ½ tsp. vanilla extractPinch of salt optional: flavor of choice

Directions cont.: plastic wrap directly on surface to prevent skin from forming, refrigerate until firm.

Yields: 4- ½ cup servings Thanks to: Amy McCabe, Savory Spice Shop Owner, NC

Serving Suggestion: Serve in shot or wine glasses with taster sized spoons. Top with colorful garnish like a raspberry or a dollop of whipped cream.

Guinness Chocolate Mousse

Directions: In a small bowl set over a pot of simmering water, or a double-boiler, combine the chocolate, butter, sugar, and Baker’s Brew Coffee Spice. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from heat. In a small bowl, whip the cream with an electric mixer until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters,

Ingredients: 8 oz semi sweet chocolate ¾ cup Guinness Stout½ cup butter 3 large eggs, seperated¼ cup confectioners sugar 1 cup heavy whipping cream1 tsp. Baker’s Brew Coffee Spice

Directions cont.: in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the chocolate mixture.

Yields: 8 servings

Thanks to: Karyn Cardenas, iCookuEat Personal Chef Services

Serving Suggestion: Fill wine or shot glasses, parfait bowls, or ramekins and refrigerate. Serve with a light dusting of Baker’s Brew Coffee Spice.

Mojito Wings

Directions: Mix all ingredients, except chicken wings, in a bowl. Reserve half of the marinade and set aside. In a zip top bag, add chicken wings to remaining marinade and seal tight, removing all air. Shake to coat. Refrigerate 2 hours to overnight. Remove wings from marinade and scrape off excess solids.

Ingredients: 1 tbsp. dehydrated lime peel 4 cloves garlic, minced½ cup lime juice 4 tsp. olive oil½ cup orange juice 1 tsp. ground cumin¼ cup chopped fresh mint 2 tbsp. Mole Verde 2 tbsp. honey or honey powder 1 tsp. Kosher salt3 ½- 4 pounds chicken wings, rinsed, dried and trimmed

Directions cont.: Barbeque on grill rack on medium high heat, turning occasionally, for 20-30 minutes (until cooked through). Pour refrigerated marinade into a saucepan and simmer until slightly thickened. Transfer wings to a platter and spoon the warm lime sauce on top.

Enjoy!

Yields: 3 ½ to 4 pounds of wings

Thanks to: Karyn Cardenas, iCookuEat Personal Chef Services

Serving Suggestion: Serve with Avocado Chipotle Cream

Avocado Chipotle Cream

Directions: Place all ingredients in a food processor and pulse until smooth. Refrigerate until served.

Ingredients: ½ cup mayonnaise 1 chipotle in adobo OR ½ cup sour cream 1 tsp. ground chipotle1 ripe avocado, cubed 1 tbsp. Mole Verde1 clove garlic Pinch of salt

Yields: approximately 1 cup Thanks to: iCookuEat Personal Chef Services, Karyn Cardenas

Serving Suggestion: Serve with chips or Mojito Wings

Pesto Spaghetti Carbonara

Directions: Place the bacon on a foil wrapped baking sheet. Place in cold oven. Turn to 400 degrees. Cook 15- 20 minutes. Meanwhile, cook pasta. Strain pasta, place back into pot. Cut bacon in ½ inch pieces and place in pan with pasta. In a small bowl, mix the Parmesan Pesto Sprinkle and Italian Herbs with the olive oil and set aside. Over very low heat, crack the two eggs over pasta and stir to coat pasta and cook. Next, add in the pesto mixture, stirring to thoroughly combine. Stir in

Ingredients: 1 pound pasta 1 tsp. Italian Herbs, crushed8 slices bacon or pancetta 2/3 cups green peas, warmed2 eggs 1 tsp. fresh ground black pepper1 cup Parmesan Pesto Sprinkle salt to taste½ cup olive oil

Directions cont.: green peas, pepper and salt, if desired. Serve immediately.

Notes: Can also be finished with deseeded, chopped tomatoes and shaved parmesan.

Yields: 4 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

Vanilla Bean Snow Cones

Directions:. Boil water and sugar over medium high heat in sauce pan, then reduce heat for 3-4 minutes allowing to thicken. Remove from heat, stir in vanilla and orange juice. Chill for 2-3 hours. Plave 3-4 cups crushed ice in a food processor and pulse until ice is finely shaved (snow like appearance. Place shaved ice in cone or bowl and top with syrup.

Ingredients: 1 ½ cups water ¼ cup orange juice2 tbsp. Madagascar Vanilla Bean Paste2-3 pounds crushed ice½ cup sugar

Yields: 4-6 cones Thanks to: Michael JohnstonServing Suggestion: Serve immediately!

Documents

Mike’s Super Thick Bloody Mary Mix - Xegy Login Pagesavoryspiceshop.xegy.com/Library/Savory_lib/Savory/Savory... · Web viewMike’s Super Thick Bloody Mary MixNotes: A ½ hour