Quinoa is an ancient grain grown primarily in Bolivia. This super food has gained in popularity over recent years because of its protein content and – more specifically – because it’s a complete protein. It’s a staple among vegetarians and vegans, but it’s making its way to lots of tables – no matter the eating...
We sell tons of Apple Chipotle Rub for chicken, ribs and pork shoulder. But this is the little blend that could! It’s such a multitasker. Baked beans, meatloaf, turkey burgers and these veggie skewers. Get ready for a sweet-smoky kick!
These sliders are little burgers that are big on flavor. Use slider buns, or grab those sweet Hawaiian dinner rolls – our favorite! Creole Cowboy Blend is a smoky-spicy, all-purpose BBQ blend that has nice heat from Chipotles. It’s fantastic in ground beef for burgers or meatloaf. We plattered up these sliders and served with...
Caffeine and meat. That’s a good combo. We love Coffee BBQ Rub for beef – especially big, flavorful cuts like flank and ribeyes. Coffee and chiles come together in this big, bold blend making it perfect for steak. Finish them off with our Roasted Garlic Sea Salt for a dynamite flavor combo.
A customer told us about this pizza technique, and to be honest, we were skeptical. Everything about this pizza recipe is wrongheaded: dough that is neither kneaded nor rested; sauce and cheese spread to the edge of the dough and allowed to slip beneath; no preheating of the cast iron. But in the end, this...
Southwest spice meets southern sweetness in this simple grilled pork chop recipe. Mojave Garlic Pepper is the perfect savory southwest blend. To glaze these pork chops, we do a simply pantry staple hack by adding our Peach White Balsamic Vinegar and jarred salsa. Sweet meets heat with a nice tangy balance.
This simple grilled weeknight meal is special and worth serving to guests. The marinade gets a one-two punch of peach from fresh peaches and our Peach White Balsamic Vinegar. Thyme, mustard and honey round out the marinating mixture which helps the lean boneless, skinless chicken breasts achieve full flavor. Serve these with a side of...
The delicious, the cream-laden curries and pre-mixed curry powders often found in the United States aren’t exactly authentic. But it’s also hard to define “authentic” Indian food because cuisine in India is highly regionalized–the cuisine of West Bengal is quite different from that of Punjab. And frankly, it can all be a little intimidating. A...
We were recently treated to a lively and entertaining talk by Sumita Roy. Sumita is a native of Kolkata, India, and she talked about the importance of spices in the Indian kitchen. We sampled Dal–a tasty and nutritious dish of pink lentils cooked in a fragrant, spicy broth. For this recipe, we use Pecan Oil...
I recently spent a Sunday afternoon judging the You’re Gonna Need a Bigger Bowl Chili Cookoff. I was on a panel of four judges, and after tasting 19 chilis (pass the antacid), there was one we kept dipping our spoons into. It was a deep, dark red chili that had big chunks of tender, flavorful brisket. There...