Showing posts with label Condiments. Show all posts
Showing posts with label Condiments. Show all posts

Thursday, June 19, 2014

Cajun Kroketten with Garlic-Chive Mayo

My husband I were stationed in Ansbach, Germany for four years while we were in the Army.  We loved the friendly and welcoming people, the culture and the amazing food and drinks we experienced during our tour!  Big fans of the local German fare, we frequented a restaurant called the Wolfschlucht, a family owned eatery where you would come to expect nothing less than a great meal and an excellent, locally brewed Hefeweizen beer. Their menu included something I had never heard of before called kroketten.  These potato based gems are the elegant and more sophisticated cousins of the tater tot - more delicate and delicious, they became one of my favorites on their menu! This version includes some gumbo spiciness from Slap Ya Mama and gives them personality and sass. 

Monday, June 16, 2014

Baked Stuffed Sole with Slap Ya Mama Gumbo Sauce

Baked Stuffed Sole with Slap Ya Mama Gumbo Sauce
by Carlos

4 sole filets
7 cups water
Slap Ya Mama Cajun Gumbo Dinner Mix
1 cup Slap Ya Mama Cajun Fish Fry
1/3 cup olive oil
1/3 cup bottled clam juice
Slap Ya Mama Original Seasoning
4 Tablespoons butter
Chopped cilantro to garnish

Combine water with gumbo seasoning in a sauce pan. Bring to a boil, and then lower heat to a simmer for 30 minutes. Preheat oven to 400°F. Combine Slap Ya Mama Fish Fry, olive oil and clam juice in a bowl. Place a quarter cup of mixture in the middle of a fish filet and then fold over both ends into a roll. Season with Slap Ya Mama Original Seasoning. Do the same with the remaining fish filets. Place fish rolls in a buttered baking dish. Put dabs of butter on each fish roll. Bake for 20 to 30 minutes, or until fish is fully cooked. Place fish roll on plate and cover with Gumbo Sauce and chopped cilantro. Serve with white rice.

Wednesday, June 11, 2014

Cajun Egg Rolls

Cajun Egg Rolls
by Rebbekkah

1 box Slap Ya Mama Cajun Red Beans & Rice Dinner Mix
3 1/4 cups water
1 pound sausage links (I chose Andouille)
1 package egg roll wraps
Oil for pan frying the egg rolls and the sausage

Rémoulade Sauce:
1 1/4 cup mayonnaise
1/4 cup mustard
1 Tablespoon Slap Ya Mama Cajun Pepper Sauce
1/4 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
2 Tablespoons minced garlic
1/4 teaspoon pepper

Tuesday, June 10, 2014

Stuffed Mahi Mahi with Red Bean Sauce and Pineapples

I enjoyed the Slap Ya Mama products, although being from Canada I found them to be a bit spicy. Blending the Red Beans & Rice with the sour cream and pineapple gave it a nice balance.

Thursday, June 5, 2014

Stuffed and Slapped Beef Heart

The fine folks at Slap Ya Mama have issued all of us at 37 Cooks an unusual challenge! They provided up with some of their products, and asked us to devise recipes, but we had to improvise, as we weren't allowed to use the recipe that the product was intended for! For instance, they sent me a box of Red Beans and Rice, which obviously, were meant to be served as Red Beans and Rice, but I had to come up with something different. I love using unusual ingredients in my cooking so I decided to use some of the beef heart that I had in the freezer, and make some kind of stuffing with the Red Beans and Rice! I doubt that there's too many people with a nice beef heart in their freezer, so you could substitute a boneless boston butt, which would work great. The fattiness of the pork would put this dish over the top. IF you decide to use the pork, you don't need to make any other changes to this recipe. I served this with whiskey glazed carrots, broccoli, gravy, and a little onion garlic 'jam' on the side. Here we go!

Tuesday, June 3, 2014

Slap Ya Mama Cajun Meatball Sandwiches

Just as gumbo is a dish that can be made with many meats -- or combinations of meats -- these meatballs could be created with almost any ground meat you desire. Rather than beef and pork, perhaps throw in veal, bison, chicken or even shrimp! The resulting meatball is as warm, sloppy and delicious as a meatball sub from your favorite deli or concession stand, but the unconventional use of the Slap Ya Mama Cajun Gumbo Dinner Mix gives them a LOT of flavor with little effort. (Shh! Don't tell.)

I particularly enjoyed the tomato sauce/unpickled giardiniera, though. Sweet and hot, cooked into a thick and chunky paste, it could be an ideal condiment for almost any hot sandwich.

Note: Instead of in sandwiches, the meatballs and vegetables can also be served alone or over another starch, such as rice or orzo pasta.

Tuesday, May 27, 2014

Slap Ya Mama Cajun Red Beans & Rice Pork Sliders

A few years back my husband and I decided to “go vegetarian” for a few months to see what affect, if any, it would have on our health. As a result, we learned to incorporate substitutes for meat in quite a few of our favorite dishes. The experiment, although quite successful, ended by Christmas that year. The decision was made to end the vegetarian experiment (also referred to in my house as The Dark Ages) at the upcoming Christmas dinner following a Thanksgiving feast of tofu turkey. But the experiment taught me to incorporate more vegetables and grains into some of my dishes, which we still do today.

Friday, May 23, 2014

Slap Ya Mama Jambalaya Arancini

I have a thing for arancini. It hasn't quite reached obsession is a dish I want to perfect & dream about creating versions of it. Perhaps I am obsessed. When we were tasked with creating a recipe 'out of the box' for the folks at Slap Ya Mama, arancini were my first thought. Enjoy!

Monday, May 19, 2014

Slap Ya Mama Cocktail Sauce

When I was testing out glazes for my "Slap Ya Mama Cajun Meatloaf in a Box", I accidentally made some delicious cocktail sauce. If you’re out of horseradish when you want to make some cocktail sauce, or even if you have it, use some Slap Ya Mama Cajun Seafood Boil instead. This is as good as any cocktail sauce I've ever had!

Slap Ya Mama Cocktail Sauce
by Willie

1/2 cup ketchup
1 teaspoon Slap Ya Mama Cajun Seafood Boil

Mix the ingredients together and chill. Serve with cold boiled shrimp.

Monday, May 12, 2014

Cajun Shrimp Burgers with Spicy Sauce

The spectrum of seasonings and flavors found in Slap Ya Mama Cajun Gumbo Dinner Mix lends itself to a multitude of applications, but I thought it was best suited for seafood, particularly shrimp. What better way to celebrate the bonanza of gumbo than in a shrimp burger? The flavors are perfect here - just the right amount of Cajun spice to grab your attention; the purity of the ingredients lets every bit of shrimpy goodness shine through. If you have time, chop your shrimp by hand; it makes for a much more interesting burger!

Thursday, May 8, 2014

Dill Feta Garlic Salad Dressing

For months and months I've been seeing feta dip all over Pinterest. And seeing as how I have a daughter who is obsessed with feta, I've made several attempts to make the dip. She's liked all of them, but I haven't. Too feta-y for me! Today, I set out to make another dip, but when I tasted the results of this one I knew it had just become my new favorite salad dressing. The Dorot dill and garlic cubes were just what I needed all along! I'm so glad I've been introduced to the Dorot cubes! I love them! They are addictive to use! One of our cooks pointed out they are addictive in the way that popping bubble wrap is! Yes, that's exactly it! But much tastier!

Sauteed Pork Tenderloin with Dorot's Crushed Garlic and Chopped Parsley Sauce

I love pork.

That is what you need to know. I really love pork tenderloin. I also love pasta and mushrooms. So, I decided that I should use Dorot's fine products in this lovely recipe that I enjoy the most.

Tuesday, May 6, 2014

Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach

This sounds delicious and don't you love the play Gary made on Chimichurri, using "Chasianchurri" instead? - 37 Cooks

Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach
by Gary

serves 2

1 pound top sirloin steak
olive oil
coarse salt
freshly ground pepper

Chasianchurri Sauce:
1 Tablespoon olive oil
1 Tablespoon butter
1 cube Dorot Crushed Garlic
1 cube Dorot Crushed Ginger
1/2 teaspoon honey
1 cube Dorot Chimichurri Sauce
1 Tablespoon oyster sauce
water, as needed
1 Tablespoon sesame oil

Monday, April 28, 2014

Dorot Basil & Garlic Cultured Compound Butter

I was reading the March issue of Food & Wine magazine a week or so ago and I saw an article on cultured butter. I was so intrigued. I've been making compound butters for years - sweet, buttery spreads and savory ones as well. But I’ve never tried to “culture” butter before. My first attempt at cultured butter yielded a log of creamy and tangy deliciousness that was perfect for anything calling for butter. When the Dorot Challenge came-a-knockin’ I thought I’d make a “cultured” compound butter using their product. The Dorot garlic and basil was so easy to use and is so fresh tasting it’s like I picked it from my own garden. The bright and sweet basil, mild but spicy garlic, and the tangy cultured butter produced a concoction that is absolutely mouthwatering.

Tuesday, March 4, 2014

Cheese Empanadas with Chimichurri

I love empanadas, probably because when I was 12, we lived in Venezuela for two years. It was a two-year vacation that I will never forget. My parents learned to golf there - a whole other story! We would go to the golf club with them and swim and have snacks. The empanadas were to die for. I only remember the meat and potato ones. I have never found any I like as much as those, but I do love cheese - who doesn't? The dough for these empanadas is made with lard. I know. Who uses lard these days? I am sure my grandmothers did and they both lived to a ripe old age. So, for an occasional special treat, make these! If you aren't comfortable working with dough, Goya also makes empanada discs, found in the frozen aisle of your grocery store. I have some in the freezer, but I haven't used them yet. They will come in handy for a quick appetizer or lunch. This recipe makes a lot of dough, so I filled some with cheese and then froze them, unfried, on a cookie sheet, and then transferred to freezer bags for later. I also filled some with peach pie filling and with a caramelized banana filling, and after frying I rolled them in cinnamon and sugar. If you like, you can also freeze the dough. Roll in to a ball, wrap tightly in plastic wrap and then put in a freezer bag. The options are limitless.

Monday, March 3, 2014

Conch Fritters with Creamy Cilantro Dipping Sauce

My family loves to vacation in the Florida Keys. Key West, in particular, is a trip we always enjoy. The fishing, the snorkeling, the sunsets, the night life, and the food. Ah, the food. Fresh seafood, Cuban sandwiches and cafecito, daiquiris, key lime pie. All enjoyed in a laid back yet vibrant setting. It's hard to have a bad meal in Key West. But, the one dish that we look forward to more than any other is the conch. To sit down with a plate of conch fritters and a nice cold adult beverage is the first thing that we do when we hit town. And it's a ritual that we repeat as often as possible while there.

Tuesday, January 28, 2014

Kale and Corn Salad with Honey Mustard Dressing

Kale and Corn Salad with Honey Mustard Dressing
by Carlos

1/4 cup chopped red onion
1/4 cup white vinegar
1 large bunch of kale, finely chopped
Drizzle extra virgin olive oil
1 Tablespoon sea salt
1/4 cup The Spice House Freeze Dried Super Sweet Corn
Honey Mustard Dressing to taste (recipe below)

Friday, January 24, 2014

Spice House Venison Rice and Gravy

Down here in Louisiana, just about everyone hunts something. I am a very avid sportsman and love to eat what I harvest. With this challenge I thought that a good Cajun style venison meal with these great seasonings would be a blast. I was not wrong on my assumption, the Bouquet Garni and Milwaukee Iron Seasoning with the venison steaks were amazing. Try it out, you cannot go wrong!

Wednesday, January 15, 2014

A German Feast

I was inspired to make a warm comfort meal, using the wonderful spices from The Spice House. As a reflection of my German heritage, I wanted to showcase some of the delicious foods my mom made, as well as some new ones. Enjoy.

California Chicken Roast
recipe adapted from The Butchery meat shop, Kanata, ON

2 boneless chicken breasts
1 small pork tenderloin
4 pieces of kitchen string
1/2 Tablespoon olive oil
2 Tablespoons The Spice House Bavarian Seasoning, ground
2 Tablespoons The Spice House Maple Sugar
1 Tablespoon coarse kosher salt

Heat oven to 350°F.

Monday, January 13, 2014

Chiffonade’s Afterburner Cranberry Jam

Chile-heads will love this! All others, approach with caution. Try it out on a cracker with some cream cheese or goat cheese first so you can plan your next move.

Chiffonade’s Afterburner Cranberry Jam
by Chiffonade

Yield: Approximately 40 ounces of jam

2 pounds fresh cranberries
4 cups sugar
1 very small (approximately 1/2-inch) The Spice House Trinidad Moruga Scorpion Pepper*

*Wear gloves when handling scorpion pepper.