Short ribs are perfect for the slow cooker. The low and slow cooking renders the meat beautifully tender. Our Coffee BBQ Rub and Fig Balsamic do the heavy lifting here. Coffee BBQ Rub is perfectly spiced with just the right amount of umami while the Fig Balsamic delivers a tangy-sweet finish. Serve these beauties with...
Tomatoes, Mozzarella, Basil…doesn’t get much simpler or more delicious. Assemble this salad in a jar or food storage container with a tight-fitting lid. When it’s lunch time, tip to distribute the Basil Extra Virgin Olive Oil and 18 Year Aged Balsamic. Super simple. Superbly delicious!
This simple dish is a sturdy, portable snack that works as a salsa, salad or topper for grilled chicken or fish. It features our favorite summertime combo: Jalapeno Extra Virgin Olive Oil and Peach White Balsamic. Then we bring in a little heat with our Baja Fish Taco Blend. Serve this with tortilla chips or...
Light, lemony. Use this oil to brighten up an ordinary salad or add some zip to roast chicken. It pairs perfectly with our Fig and Pomegranate Balsamics. Read on for five ways to put your Meyer Lemon Olive Oil to use. 1. Maple Glazed Roast Salmon – We pair up Meyer Lemon Extra Virgin Olive Oil and Garlic Maple...
Sweet Pecan Rub the perfect sweet, savory, smoky combo. We love it on ribs on the grill. And it’s a great weeknight solution for pork tenderloin. Another great idea?This pulled chicken! It’s excellent on this slider with a cool, creamy coleslaw. Ready for a sweet surprise? We work our Pineapple White Balsamic Vinegar into the slaw for a cool...
Pots de Creme is a French dessert custard. The term also refers to the cups traditionally used to hold the dessert (we love a fun fact.) Fact is, you can use ramekins, espresso cups or even shot glasses for this chocolate goodness. We employ our signature one-two punch using two extracts in this recipe. The...
Churros – Spanish Donuts – are a fried pastry made from a buttery dough called Pate a Choux. After frying, roll these in our Cinna Nilla Sugar and dip in chocolate. Fun to make. Even better to eat!
When it comes to rib, the equation of seared and caramelized and falling off the bones. These ribs definitely add up. We combine low and slow cooking (that’s the fall off the bone factor) with a quick sear on the grill (that’s the crisp and caramelized factor.) Now add in our Quick Fig BBQ Sauce....
This sauce is a mainstay in the Teaching Kitchen at Red Stick Spice. We love it on Pulled Chicken Sandwiches. We serve it alongside Instant Pot Brisket. We’ve even been know to mix up our Sheet Pan Nachos with a bit of that aforementioned Brisket and added a drizzle of this sauce. Our Fig Balsamic...
This lovely coffee cake features a ribbon of melty brown sugar studded with warm Cardamom. We layer the cardamom into the batter and crumble topping. Our British Cake Spice features a nice pop of cardamom – we use this fun baking blend in the streusel ribbon. Streusel ribbon? Crumble Topping? Sweet Cardamom Glaze? What a...