TailgatingRecipes

Hamburger Day

Mon, 27 Aug 2012 15:08:00 GMT

Peruvian Chili Lime Turkey Burgers

Ingredients:
¼ cup Worchestershire sauce
¼ cup ketchup
2 tbsp. soy sauce
1 tbsp. Peruvian Chili Lime Seasoning
1 tsp. granulated garlic
¼ tsp. ground cumin
¼ tsp. ground jalapeño
1 lb. ground turkey
1 small onion minced
½ cup breadcrumbs

Directions:
Preheat grill to medium high heat or 375 degrees. Make a sauce in a small bowl stir together Worchestershire sauce, ketchup, soy sauce, garlic, Peruvian Chili Lime Seasoning, cumin and jalapeno until smooth. In a large bowl combine turkey, onion, breadcrumb, and ¼ cup sauce. Form into patties. Grill burgers until internal temperature reaches 165 degrees (about 7-10 minutes each side). Coat with sauce and enjoy!

Serving Suggestion:
Great served with Classic Creamy Coleslaw on a toasted ciabatta bun
Yields: 4 (¼ lb.) burgers

Seasoning Used:
http://www.savoryspiceshop.com/recipes/peruturkburg.html

Outside In Burgers with Sweet & Spicy Ketchup

Sweet & Spicy Ketchup:
2 1/2 tablespoon Hungarian paprika
2 teaspoon salt
2 teaspoon medium heat chili powder
1/4 teaspoon cayenne
For an easier recipe, substitute all of the ingredients to the left with 3 tablespoons Lodo Red Adobo seasoning. You will need to purchase 4 ounces to ensure enough for the recipe.
2 cups ketchup
Mix seasoning thoroughly into ketchup and set aside.

Burger Ingredients:
1 1/2 lb lean ground beef
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp granulated garlic
1/2 tsp Mexican oregano or Greek oregano
1/4 tsp ground cumin
1 egg lightly beaten, optional
1 cup diced cheddar cheese
1 cup diced red onion
4 buns

Directions:
Start grill. Mix together ground beef, pepper, salt, garlic, oregano, cumin and egg (if needed to bind) until thoroughly combined, but not overworked. Form into 4 equal sized balls. Flatten out each ball to 1/4 inch thick and place a tbsp each of the diced red onion and diced cheddar in the middle. Fold flatten burger meat over the onion and cheddar enclosing it securely in the middle of the meat and form back into a ball. Then flatten into a 3/4 inch thick burger patty. Grill to desired temperature, turning only once. Toast bun on the grill in indirect heat.

Yield: 4 Burgers
http://www.savoryspiceshop.com/recipes/lodoburger.html

Jamaican Jerk Burgers

Ingredients:
2 lb. ground beef
1 tbsp. orange juice
2 tsp. lime juice
2-3 tbsp. Jamaican Jerk Seasoning
1 tbsp. apple cider vinegar
1 tsp. soy sauce

Notes:
To spice this recipe up, use more Jerk seasoning, or step it up to our Extra Hot Jamaican Jerk Seasoning.

Directions:
Mix all ingredients together in a large bowl. Form patties and grill.

Yields: 6 burgers
http://www.savoryspiceshop.com/recipes/jamburgers.html

Grilled Pineapple & Avocado Dip

Ingredients:
20 oz. can of sliced pineapple
2 1/2 tsp. Lodo Red Adobo seasoning
2 1/2 tsp. pineapple juice
1 tsp. champagne citrus vinegar (I'm using Pear Vinegar)
1 tsp. Hungarian paprika
2-3 tbsp. coconut milk*
3 tbsp. red onion, finely diced
1/2 avocado, finely diced

*Notes:
Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice

Directions:
Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.

Yields: 1 1/2 cups

Seasoning Used:
http://www.savoryspiceshop.com/recipes/pinedip.html

Links to all the featured seasonings:

Peruvian Chili Lime Sesaoning
http://www.savoryspiceshop.com/blends/peruvian.html

Lodo Red Adobo
http://www.savoryspiceshop.com/blends/lodo.html

Jamacian Jerk Seasoning
http://www.savoryspiceshop.com/blends/jamjerk.html

SAVORY SPICE SHOP
Watch for our 2012 fall opening at 4400 N. Western Ave., OKC, OK 73118 - (405) 525-9119

400+ herbs and spices ground fresh weekly.
Over 140 unique hand-blended seasonings.
Gift sets, organics and extracts.
Available in amounts from 1/2 ounce to pounds.
Locally owned and operated.

Follow us on Facebook at SavorySpiceShopOKC and Twitter @SavorySpiceOKC

For further descriptions of all the rubs and seasonings mentioned visit http://www.savoryspiceshop.com/ and click on the “blends” section.

Chicken Day

Wed, 05 Sep 2012 05:00:00 GMT

Olympic Chicken

Ingredients:
4 medium sized chicken breasts ½ cup olive oil ¼ cup lemon juice ½ cup water 4 tbsp. Mt. Olympus Greek Seasoning 1-12 oz. can artichoke hearts, drained 1 cup pitted Kalamata olives 1 cup chicken broth ¼ cup white wine 2 tbsp. Greek yogurt salt and pepper to taste.

Directions:
In a large zip-top bag combine chicken breasts, olive oil, lemon juice, water, and Mt. Olympus Greek Seasoning. Shake to combine. Let marinate for 3-6 hours. Preheat oven to 375 degrees. Remove chicken from marinade. In a sauté pan, brown chicken on each side (about 2 minutes). Place in oven safe baking dish. Stuff artichoke hearts and olives around and between chicken breasts. Bake uncovered for 30-40 minutes (or until internal temperature reaches 165 degrees). Meanwhile, deglaze pan with chicken broth, scraping pan to release browned bits. Add white wine and reduce by half. Remove from heat and whisk in Greek yogurt. Salt and pepper to taste. When chicken is finished cooking, spoon sauce over dish and serve immediately. Enjoy!

Serving Suggestion:
Serve with couscous or rice

Yields: 4 servings

This dish is also great in the oven http://www.savoryspiceshop.com/recipes/olychix.html

Caramelized Coffee Spiced Chicken

Ingredients:
1 1/2 pounds boneless, skinless chicken thighs (5-6 thighs), cut into 1 1/2 inch pieces 3 tbsp. balsamic vinegar 3 tbsp. water 2 tbsp. Baker’s Brew Coffee Spice 2 tbsp. orange juice 2 tbsp. brown sugar 4 scallions, cut into 1 inch bias cut pieces

Notes: For variety and a more robust, savory flavor try replacing with our Black Dust Coffee & Spice Rub.

http://www.savoryspiceshop.com/recipes/coffchick.html

Directions:
Place all ingredients, excluding scallions, in a bowl and mix thoroughly. Cover and marinate in refrigerator for 1-4 hours. Next, heat marinade and chicken in a sauté pan over medium high. Brown chicken on one side, 4-5 minutes. Turn and brown the other side. Turn heat to medium low and reduce the liquid to a thick sauce (10-12 minutes), stirring occasionally. Stir in scallions and heat for another minute or two. Salt to taste, if necessary. Serving Suggestions: Over a bed of rice. Yields: 4 servings

Team Sweet Mamma BBQ Chicken

Ingredients:
1 pound Boneless skinless chicken breasts 1 1/2 tbsp. Team Sweet Mamma BBQ Chicken Rub

Directions:
This one is really easy thaw out your chicken breasts and sprinkle the Team Sweet Mamma BBQ Chicken rub over the meat to coat evenly and lightly both sides. Pre heat/oil grill and grill the chicken breasts until they reach an internal temperature of 165 - 170 degrees in the thickest part of the breast. Serve and enjoy!

Rib Week

Wed, 19 Sep 2012 05:00:00 GMT

Ribs using two different BBQ rubs one sweet and one a little on the spicy side.

Platte River Rib Rub has some brown sugar in it so it is sweeter.
Red Cloud Peak Seasoning which is a bolder chile based blend that contains no sugar.

The recipe's are simple:

Apply the rub liberally to both sides of the ribs and smoke till the internal temperature is at least 165 degrees F. Remove from heat let rest for at least 10 minutes and enjoy!

Platte River Rib Rub
http://www.savoryspiceshop.com/blends/platte.html

Red Cloud Peak
http://www.savoryspiceshop.com/blends/redcloud.html

South of the border

Wed, 03 Oct 2012 05:00:00 GMT

Family Style Fajitas

Ingredients:
4 tbsp. Family Style Fajita Seasoning
1 cup beef broth or stock
1 lb of sliced flank steak
3 tbsp. olive oil
1/2 lime, juiced

Directions:
Mix Fajita seasoning with broth and set aside. In a pan over medium/high heat, brown sliced steak in the oil and strain. Working in the same pan, reduce heat to medium/low, pour broth mixture over steak and stir thoroughly. Cook for 5-6 minutes, stirring. Reduce heat to low, squeeze in the lime juice and simmer for 10-15 minutes, stirring.

Serving Suggestions:
With corn or flour tortillas or over rice.

Yields: 4 servings
Thanks to: Mike Johnston, Savory Spice Shop Founder

Taco Seasoning
For quality taco meat, brown one pound of fresh ground beef, add 4 tbsp. Taco Seasoning and 1-cup of water, cover and simmer for 10-15 minutes to reduce to the desired thickness. For a healthier alternative, substitute ground turkey or chicken for the beef.

SEASONING USED: Family Style Fajita Seasoning

SAVORY SPICE SHOP

Watch for our 2012 fall opening at 4400 N. Western Ave., OKC, OK 73118 - (405) 525-9119

400+ herbs and spices ground fresh weekly.
Over 140 unique hand-blended seasonings.
Gift sets, organics and extracts.
Available in amounts from 1/2 ounce to pounds.
Locally owned and operated.

Follow us on Facebook at SavorySpiceShopOKC and Twitter @SavorySpiceOKC

For further descriptions of all the rubs and seasonings mentioned visit http://www.savoryspiceshop.com/ and click on the “blends” section.

Steak Day

Wed, 10 Oct 2012 05:00:00 GMT

Black Dust Coffee and Spice Rub,
Mt. Massive Steak Seasoning,
Roman Pepper Steak seasoning
(Bizteca Pizola recipe)

Chicken Wings

Wed, 17 Oct 2012 05:00:00 GMT

Vietnamese Lime Chicken Wings

Ingredients
• 1/2 cup chicken bouillon powder (weird I know, but it works)
• 1/2 cup Vietnamese garlic chili sauce (Sriracha works too)
• 1/2 cup Honey
• 1/2 cup cooking oil
• 1/2 cup pureed shallot
• 1/4 cup rice vinegar
• 20 Kaffir lime leaves, finely chopped
• 24 whole jumbo chicken wings
• 1 cup Cilantro leaves
• 1 cup roasted peanuts, chopped

Directions
Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.

Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.

To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.

Transfer to a platter and top with cilantro leaves and peanuts.

This recipe and others can be found at: http://www.foodnetwork.com/

Chili Cook off

Wed, 24 Oct 2012 05:00:00 GMT

Red River Chili

2 tablespoons olive oil
2 pounds sirloin cut in ¼-inch cubes
16 ounces chicken, beef or vegetable broth
1 (8-ounce) can Mexican tomato sauce

BATCH ONE
1 tablespoon onion powder
2 tablespoons granulated garlic powder
1 teaspoon pasilla chile powder
1 teaspoon white pepper
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon light chili blend powder

BATCH TWO
4 tablespoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon chimayo pepper
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon fresh ground tellicherry black pepper

BATCH THREE
1 teaspoon chimayo pepper (or chile de arbol for more heat)
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons chili blend powder
1 teaspoon dried Mexican oregano
1½ teaspoons ground cumin

In cast-iron pot, heat olive oil over medium-high heat. Add beef and cook until browned. Season with salt and drain excess grease. Add tomato sauce and broth, then simmer for 1 hour. Add all ingredients from Batch One, stir and simmer 35 minutes. Add Batch Two, then cook 20 minutes, stirring often. Add Batch Three and cook 10 minutes. Let cool before storing in an airtight container in the refrigerator.

For a vegetarian version, in place of the beef use two 12-ounce packages of Quorn brand crumbles. Serve with any or all of these: steamed white rice, pinto beans, corn chips, saltine crackers, cornbread, spaghetti, chopped onions, grated cheddar cheese, chopped fresh serrano or jalapeno peppers or with a fried egg on top. Source: Dave Cathey

Easy Dips

Wed, 31 Oct 2012 05:00:00 GMT

Dill Dip
3 - 4 tsp. Dill Dip blend per cup of either sour cream or cream cheese.
For a healthier version, try using yogurt or cottage these. You can also try making a Dijon dip with this blend by using 2 - 3 tsp. per 1/2 cup of may, 1/4 cup of Dijon and a couple of squirts of fresh lemon to taste. For parties, chill the dip over night, hollow out a loaf of pumpernickel or rye bread saving the cutting for dipping, and fill your "bread bowl" with the Dill Dip.

Nacho Cheese Dip
Try our Nacho Cheese Dip in a hot or cold preparation. For hot, add 2 tbsp. to a cup of melted cheddar cheese. For cold, substitute sour cream for the cheese.

BBQ Dip
For this interesting take on a dip that tastes just like BBQ potato chips use 1 tbsp. Red Rocks Hickory Smoke seasoning per 8 oz. container of sour cream.

Chile Lime Pork Tenderloin

Wed, 07 Nov 2012 06:00:00 GMT

Chile Lime Pork Tenderloin

Ingredients:

• 1 whole pork tenderloin, approximately 1 pound
• 1 teaspoon Lime Peel, Minced, Dehydrated
• 1/2 cup freshly squeezed lime juice
• 1/4 cup honey powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1 chipotle chile pepper in adobo sauce
• 1 teaspoon vegetable oil
• 1 tablespoon chopped fresh cilantro leaves

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

This recipe is my take on a recipe from Alton Brown's show titled "Tender is the pork" the original recipe can be found here.

Fish

Wed, 14 Nov 2012 06:00:00 GMT

This Fish is a Dilly

Ingredients:
• 4 x cod fillets
• 1 tbsp Dill Dip
• 1 x lemon, cut in wedges for serving
• 1 tbsp butter
• 1 tbsp olive oil

Directions:
Sprinkle the Dill Dip on the fish - both sides. If your fillets are large or you prefer to use more Dill Dip, feel free to be as generous as you like. Heat the butter and oil in a sauté pan on medium heat. (If you prefer all oil or all butter, that's fine; I prefer the combination). When the butter has melted, add the fillets to the pan. Cook until the fish is cooked about halfway through. Flip the fish over and cook on the other side until the fish is just cooked through.

Serving Suggestions:
Serve hot with lemon wedges on the side.

Pomegranate and Barrier Reef Glazed Salmon

Ingredients:
• 1 cup orange juice
• 1/4 cup Barrier Reef Carribean Style Seasoning
• 2 tbsp pomagranate molasses
• 2 tbsp honey
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 x 4oz salmon filets
• salt and pepper to taste

Directions:
Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar, and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1-2 hours. Remove salmon from bag and reserve marinade. In a sauté pan over medium-high heat cook salmon fillets for 2-4 minutes per side (less time for more rare meat). Let sit 10 minutes. Meanwhile, in a sauce pan, reduce residual marinade to ½ original volume, or until it coats the back of a spoon. Spoon marinade over salmon and serve.

Serving Suggestions:
Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.