Recipe Category: <span>Grilling</span>

Recipe

ROASTED FINGERLING POTATOES WITH RAMP SALT

What’s a ramp? On our Podcast Smidgen, store owner Anne asked just that. Anne interviewed JQ Dickenson Salt Artisan Nancy Bruns to talk all things salt – including Ramp Salt. Nancy explained that a ramp is a wild onion found in the eastern United States – ramp season is brief, and folks can be found in the woods foraging...

Recipe

18 SPICE CHICKEN

Our 18 Spice Chicken Blend boasts a big lineup of spice (18 to be precise) and boasts even bigger flavor. It’s just the thing for lean boneless, skinless chicken breasts. We pounded the breasts to an even thickness then layered on the flavor. They sear up golden brown and delicious. Make a big batch Sunday...

Recipe

ZHUG SPICED CHICKEN CUTLETS

Oh, how we love Zhug. This Yemenite spice blend – also spelled Zhoug – is a combo of fiery chiles, warm spices and bright herbs. Sprinkle it in a dish with Arbequina Extra Virgin Olive Oil, and get to bread dipping. Add a dash to a cup of tomato soup. Zhug is also great for...

Recipe

WET BRINED CHICKEN BREASTS

Juicy and delicious boneless, skinless chicken breasts. Is that an oxymoron? NO! There are so many ways to take advantage of this lean and convenient protein source. Got 30 minutes? Then take that bird for a dip. A quick half hour wet brine will get you to moist chicken with endless possibilities. Top salads. Tuck...

Recipe

SWEET & SMOKY CORN ON THE COB

Smoked Extra Virgin Olive Oil pairs up with Smoked Tomato Blend to turn corn on the cob in to a sweet, sweet situation. Bake, steam or grill the corn, then slather on the buttery – smoky – spicy spread. Serve these alongside Steakhouse Burgers. Big flavors. How sweet!

Recipe

GRILLED CORN ON THE COB WITH ANCHO BUTTER

Sweet summertime corn on the cob meets salty-buttery ancho goodness. We combine Ancho Chile Powder with salt, butter and Sweet Smoked Paprika. When the corn is golden charred and juicy hot, slather on this butter. It’s corn! And it’s so yummy! Ancho Chiles are dried poblano peppers and fall on the low end of the...

Recipe

VANILLA BALSAMIC LAMB CHOPS

Remember that time we retired our Vanilla Dark Balsamic? Big mistake! And that’s why we brought this customer favorite back to the shelves. We often lean on this rich, sweet balsamic for drizzling over berries or finishing off a trifle. But we love this balsamic for savory dishes, too. Perfect for flank steak or big,...

Recipe

GRILLED GULF OYSTERS WITH CRAB AND SHRIMP

Chargrilled oysters are a having a moment, and we couldn’t be happier about it! From white linen restaurants to local joints off the beaten path, these delicacies are essentially a blank canvas. Topped with everything from Rockefeller sauce to this version with a sublime crabmeat and shrimp cream sauce. Our Bayou Lafourche Blend comes into...

Recipe

MEMPHIS STYLE BABY BACK RIBS

Our Memphis Dry Rub is a low salt, savory-spicy blend that’s meant for ribs. While Memphis style is typically a St. Louis cut sparerib, we grabbed the more available baby backs. We dry rubbed the ribs then used a vinegar mop while grilling. You can certainly carve out a day and put your smoker to...

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