Curried Leek and Mushroom
Amy’s Easy Pork Carnitas
This recipe for Easy Pork Carnitas comes to us from our dear Amy in the shop. In her recipe, the slow cooker or Instant Pot does most of the work for you and the result is foolproof Mexican pulled pork that is juicy and flavorful—perfect for tacos, tostadas, gorditas, quesadillas, enchiladas, burritos, nachos, or rice […]
Sue’s Harissa Chicken Thighs
This recipe for Harissa Chicken Thighs comes to us from Sue, a valuable member of the Spice Tin Team for the last six years. She adapted this recipe from one in Sunset magazine and made it for a book club meeting. It was a hit! Sue’s interests include cooking/entertaining, hiking, camping and reading—whether it’s a […]
Roasted Chicken Thighs With Winter Squash
Credit to Melissa Clark, New York Times Cooking for original recipe. Time: 45 minutes, plus 30 minutes’ marinating Yield: 4 servings INGREDIENTS 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds) 1 tablespoon plus 1 teaspoon extra-virgin olive oil […]
Noodles with Japanese 7 Spice
4 servings INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ¼ medium head) 2 7-ounce packages instant ramen or udon noodles, flavor packets discarded 2 teaspoons toasted sesame oil 8 ounces ground pork 5 green onions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced ½ cup […]
Kalpudding (Meatloaf with Carmelized Cabbage)
Adapted from New York Times recipe by Sam Sifton. “This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut […]
Bulgarian Kyufte (meatballs)
2 lbs minced meat (60% pork, 40% beef) 1 onion, chopped ½ cup bread crumbs – optional 1 -2 tbsp Kiril’s BBQ Rub Add all ingredients together and mix well Leave in the fridge for 30 minutes. Shape in 2 inch oval patties Grill for about 20 minutes using direct and indirect heat. […]
Easy Mole Chicken
If you do not have a whole day to create traditional mole sauce, this is for you! Ingredients: 6 Tablespoons Mole Blend 6 Tablespoons broth 1/4 cup pumpkin seeds 1/4 cup unsalted peanuts 1/4 cup raisins 4 chicken thighs Directions: Toast pumpkin seeds, peanuts and raisins in medium hot skillet for 1 minute. Watch carefully […]
Vadouvan Lamb Chops
1 tbsp French Vadouvan Curry 4 to 6 lamb chops, about 1 pound 2 tsp kosher salt 2 c. whole fat yogurt, divided 1/4 c. olive oil 4 cloves garlic, sliced 2 4-inch sprigs rosemary 1 c. whole fat yogurt 2 tsp cornstarch Juice of 1 lemon 1. In sealable bag, combine lamb, vadouvan, salt, and 1 […]
Sumac Chicken
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Ingredients 4 small bone-in chicken thighs 2 oranges 1 tbsp sumac 1 tsp salt 1 tsp allspice powder pinch of black pepper 1 red onion quartered 3-4 garlic cloves , pressed 1/4 cup olive oil 6 springs fresh […]
Sri Lanka Chicken Curry
INGREDIENTS 2 – 3 tbsp coconut oil ½ large onion yellow or red 4 garlic cloves minced or crushed in mortar and pestle 1 inch piece of ginger minced crushed in mortar and pestle 6 – 7 curry leaves or 2 bay leaves or 3 Makrut Lime Leaves 2 ½ tbsp roasted Mohara’s Sri Lankan Curry Blend 1 large ceylon cinnamon stick ½ tsp salt plus more to taste 2 tsp turmeric […]
West African Jollof Rice
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Servings: 4 to 6 Ingredients 2 cups long grain rice 1/4 cup olive oil 1/2 tablespoon butter 1 onion, sliced 1 celery, diced 1 green pepper, diced (remove the seeds & membrain) 2 -3 garlic cloves 1 cup chicken breast, diced not […]
Zahtar Grilled Chicken
1/4 cup olive oil 2 tablespoons zahtar 2 tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 4 chicken thighs (6 to 8 oz. each) 1 lemon, cut into 4 wedges 8 green onions Preparation 1Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in […]
Curried Beef with Vegetables
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] This is a mildsweet and savory beef curry from Pakistan with hints of heat. Recipe serves 8 Ingredients 1 pound beef round steak or stew meat cut into bite-size pieces 3 tablespoons olive oil 2 (3 inch) pieces fresh ginger root, peeled […]
Yemen Meat Loaf
2 1/2 lb Ground beef 3 tbl Flour 1 Tbl Oil 1 tsp Salt 1 tsp Pepper 1 Tbl Zhug 3 tbl Oil 1 cup Finely chopped onions 1 cup Sliced mushrooms 1 cup Chopped parsley 3 Eggs Cooking Instructions: Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhug. Form the meat […]
Prime Rib with Pink and Green Peppercorn Crust
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed) For the crust 2 teaspoons whole allspice berries, crushed 3 tablespoons pink peppercorns, crushed lightly 3 tablespoons green peppercorns, crushed lightly 3 tablespoons unsalted butter, softened 2 tablespoons all-purpose flour 1 […]
Bob’s Bourbon Smoked Paprika Chicken
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] This recipe was shared with us by one of our customers. Ingredients 4 chicken thighs or breasts 2 tbls Bourbon Smoked Paprika 1 tbls Aleppo Chili 1 tbls Calaveras Chicken Rub 1 – 2 tbls oil
Rack of Lamb with Ras el Hanout
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] For 4 servings: 7+ bone rack of lamb, trimmed and Frenched 2 Tbl olive oil 2+ Tbl Ras el Hanout
New Orleans Gumbo
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Original recipe comes from The New Orleans School of Cooking and serves 15 – 20. I reduced it to serve 4 -6 Ingredients ¼ c oil ¼ c flour 4 boneless chicken thighs, cut into 1” pieces 2 links Andouille Sausage (this […]
BLT Flatbread
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Adapted from Langlois Culinary Crossroads recipe. Flatbread Dough: 3 cups flour 1 ¾ tsp Kosher salt ½ tsp yeast 1 ½ cup water Non-stick spray Pesto 5 oz collard greens, frozen, thawed 1 tsp minced garlic ½ tsp dried Greek oregano ¼ […]