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 tablespoon firmly packed brown sugar 1 tablespoon Dijon mustard 1 1/2 teaspoons salt For the sauce 2/3 cup dry red wine 2 cups low-salt beef broth 1 1/2 tablespoons cornstarch 1 tablespoon Worcestershire sauce 1 tablespoon water Garnish: rosemary sprigs

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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

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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

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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 is a HOT sausage) ¼ c flour Trinity: next 3 ingredients 1 cup chopped onion ½ cup chopped celery ½ cup chopped green pepper 1 tsp chopped garlic 2 cups stock or 2 cups water plus 4 tsp Vegetable Broth Powder 3 tsp Cajun Spice

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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 cup pecans 2 Tbsp Parmesan Cheese, grated 1 tsp apple cider vinegar ¼ tsp Kosher salt ¼ tsp red pepper flakes 1 cup extra virgin olive oil Toppings: 4 tomatoes, sliced 2 Tbsp olive oil 1 Tbsp garlic minced 1 cup bacon, cooked and crumbled

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Misor Wat – Ethiopian Spicy Lentils

Ingredients 2 cups red lentils 1 tsp. salt 1 red onion, diced ¾ tsp. ground caraway ½ cup Ethiopian Berebere 4 cloves of garlic, minced ¾ cup oil 1 tsp. coriander powder Kettle of hot water

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Indian Jasmine Rice

Ingredients Serves 6 1 1/2 cups Jasmine rice 2 tablespoons vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves 1 tablespoon cumin seed 1 teaspoon salt, or to taste 2 to 2 1/2 cups water 1 small onion, thinly sliced

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Janissary Spice Blend

This blend originates in Istanbul’s spice market (Misir Carsis). It has a bright and rich almost meaty flavor. The name refers to the Sultan’s elite military group conscripted at children from the non Turkish population – the Janissaries.  1 Tblsp Aleppo Chili  ½ Tblsp Greek Oregano, cut & sifted  ½ Tblsp Sumac

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Kiwi Salsa with Cumin & Curry

Ingredients 6 kiwis, peeled and diced 1 small onion, diced 1 jalapeno pepper, diced 2 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon honey 1/2 teaspoon cumin 1/2 teaspoon curry powder (regular)

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Fish Chowder

Ingredients 2 tablespoons butter 2 cups chopped onion 1 -2 cups fresh mushrooms, sliced 1 stalk celery, chopped 4 cups chicken stock 4 cups diced potatoes 1 ear of fresh corn, cut kernels off ear; or use canned or frozen corn 2 pounds cod, diced into 1/2 inch cubes 1/2 teaspoon Bay Spice salt to taste ground black pepper to taste 1 cup clam juice 1/2 cup all-purpose flour 12 oz Half & Half or milk of choice

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Peruvian Shrimp & Potato Chowder

Chupe de Camarones – Shrimp and Potato Chowder This hearty chowder is a favorite in Peru, where it is often made with crayfish. The typical preparation is to boil the crayfish, process the cooked crayfish in a blender with some of the caldo(broth), and then to add the puréed crayfish back to the stew to thicken it. Other traditional ingredients include yellow potatoes, aji chile peppers, corn, milk and queso fresco cheese. Chupe de camarones is usually served with a poached egg and garnished with several whole crayfish. This “quick and easy” version of chupe de camarones is less complicated

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Missir Wat, Red Lentils with Berebere

Ingredients 1/3 c. oil 1/2 large onion, chopped 2-3 tbsp. berbere 1/2 14 oz. can diced tomatoes 3 c. water, plus extra on hand 2 c. split red lentils, rinsed well minced ginger and garlic (about 1 tbsp. each) salt to taste

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Candied Bacon

Bourbon Smoked SugarChili Powder of choice   (Chipotle for heat; Ancho for mild chili flavor)Bacon — thick sliced Combine 1 tsp chili to each 1 Tbsp of Bourbon Smoked SugarCoat both sides of bacon with chili sugar mixPlace bacon on rack on top of cookie sheet in 400 degree oven. (Watch to make sure it doesn’t burn).Bake 18 – 20 minutes.  Turn off oven leaving bacon in to keep warm and continue cooking until desired “doneness”.

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Mana’esh – Bread with Zahtar

Ingredients Makes 2 large loafs or 6 small 10 ounces unbleached all-purpose flour ( 2 cups) 1 1/8 teaspoons instant yeast 1 teaspoon fine sea salt or 1 teaspoon kosher salt 3/4 cup plus 2 tbs. room temperature water ( 70 F to 78 F) 1/4 cup extra-virgin olive oil, plus more for brushing the breads 1 1/2 tablespoons zahtar

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Yams, Leek & Kale Casserole

Ingredients Serves: 4 4 Tblsp olive oil 1 large leek 1 bunch kale, trimmed, center rib removed, slice 1 ½ # yams, cooked and diced ½ tsp nutmeg 1 tsp ginger powder Salt & pepper to taste 2 Tblsp unsalted butter ½ cup panko breadcrumbs ½ cup parmesan cheese, grated

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Roasted Potato with Aleppo Chili

Ingredients 1/4 cup canola oil 1 Tbs. harissa 1 tsp. crushed Aleppo chili 1 Tbs. sesame seeds 1 tsp. sea salt, plus more, to taste 3 lb. russet potatoes, peeled and cut into 2-inch chunks 1 cup plain Greek-style yogurt Leaves from 1/2 bunch fresh mint, cut into thin ribbons 1/2 lemon •Freshly ground pepper, to taste

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Snap Peas with Fleur de sel

This is a deliciously simple recipe. These roasted snap or sugar peas are addictive and can be used for an appetizer. Ingredients 1 pound sugar snap peas 1 tablespoon olive oil Fleur de sel

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