Kewpie Mayonnaise has been a chef’s staple for years. It’s the #1 choice in Japan and is used in sauces – you know, that spicy mayo on sushi? That’s the one. This umami-rich mayo is made with rich egg yolks and a unique blend of vinegars. It’s super smooth and rich. We love experimenting with...
We love this cold crunchy salad with all its garlic & citrus zip. You can sub out the asparagus for green beans or do a combo of both! We use Garlic and Herb Seasoning in the vinaigrette along with Lemon Basil Extra Virgin Olive Oil. It’s all topped off with munchable Bergeron Pecans. Make this...
We talk often about brining at Red Stick Spice. Dry brining, aka early salting, is a big part of how we prep many proteins – like Sunday Roast Chicken and even Thanksgiving Turkey – in the Teaching Kitchen. Some cuts, like this pork loin, benefit from a wet brine. The lean nature of many cuts...
Friend of the store Cate shared this recipe with us. It’s what she most looks forward to when she’s home for Thanksgiving. Cate’s mom adapted this from a recipe in the Atlanta Journal Constitution. This stuffing comes together quickly is a filled to the brim with big flavors from marinated artichokes, Italian sausage and our...
Among the many hurricane stories in store owner Anne’s family, the shrimp stew tale takes the cake. Anne was caring for her mother Betty Jo during hurricane Isaac and preparing her mom’s favorite shrimp stew. The flood water rose very fast and before their eyes to their knees. Their exit was just as swift. Hours later, evacuated...
These thin, sweet corn griddle cakes are a breakfast staple and popular street food in Venezuela. Tender on the inside, crispy on the outside – they’re delicious with just a pat of butter, or use them as a vessel for other ingredients. Fold in melty cheese, Pulled Pork or Instant Pot Pulled Chicken.
Pasta from the pantry. Sausage from the freezer. A few veggies. 15 minutes and dinner is served! We love the original version of one-pot pasta, and we couldn’t wait to try our spice blends in variations. This Pastalaya received rave reviews, and it’s no wonder with salt-free Jambalaya Seasoning taking the wheel in this delicious dish. Add...
Simple and so very sweet, this cabbage is just the thing for serving with beer brats. The dish is finished off with a drizzle of Champagne Pear Balsamic Vinegar – just a touch for added sweetness.
We teach this recipe in our annual Oktoberfest Cooking Class. It comes around once a year, so be sure to keep an eye on the Cooking Class Calendar to snag a spot. Spaetzle is about as comforting as it gets. Delicious with a helping of Braised Sweet Cabbage!
Zucchini noodles sub in for pasta in this fresh, fun dish. We love how the zucchini soaks up the spicy-sweet sauce. Key Lime Avocado Oil bring in a zing of citrus while the Schichimi Togarashi delivers umami and heat. The result is a crunchy, full flavored dish that’s packed with vegetables. This recipe was featured...