Birria tacos are all about slow cooking meat in an aromatic broth – a technique perfect for the Instant Pot! For our version, we use chuck – shank, brisket or even short ribs work well! We season the meat with the August Spice of the Month: Birria Taco Blend. Load up the cooking liquid with...
A grilled bone-in ribeye is a carnivore’s delight. The thick, marbled cut boasts big-time tenderness and rich flavor. As it sizzles on the grill, the bone imparts extra depth of flavor while our Bengal Hickory Grilling Blend seals the deal. Whip up a Compound Butter for finishing off this mouthwatering steak. Unforgettable!
Simple and sublime. This seared tuna hits on all the flavor, texture and temperature notes. The quick, no-cook ponzu sauce is a make-at-home must. Japanese pantry essentials like mirin, rice wine vinegar and powdered dashi will get you to a big and bold ponzu sauce perfect for noodles, rice and this tuna! Mirin is a...
Our Autumn Spice Blend is such a flavor explosion, we’re thinking of renaming it “All Year Long Blend.” Delicious on root veggies (like these carrots.) Fantastic on pork tenderloin. A must for Thanksgiving turkey. It’s subtle, rich flavor pairs perfectly with so many things.
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...
Honey Chipotle Rub is a sweet-savory-spicy compliment for sweet potatoes. We thinly slice sweet potatoes and slather on a butter, Roasted Garlic Avocado Oil and Honey Chipotle Rub mixture. They bake up crispy on the outside and tender on the inside. Looking for a way to change up sweet potato casserole? This is the one! We...
Big, beautiful aubergines stuffed to the brim with spicy sausage and crunchy breadcrumbs. We surround these beauties with jarred pasta sauce, and our Italian Herbs Extra Virgin Olive Oil and Creole Italian Blend help bring everything together in this gorgeous dish that’s also a full meal!
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...
Rich and meaty short ribs are in perfect company with our Fig Balsamic Vinegar. While the cook time is an investment, hands-on time is short. You can easily convert this recipe to the Instant Pot for a quicker cook time. In either case, this dish is worth it. Serve with a bowl of creamy polenta...
Leave it to our friends at Louisiana Pepper Exchange to find a new way to deliver the ubiquitous cayenne pepper in a whole new way. Meet our new little friends: Pepper Purees. Little jars. Big BIG flavor. We love what these pantry staples do for our recipes. They’re not salsas. They’re not hot sauces. They’re...