Recipes
Tar Heel Sliders with Carolina Slaw
Carolina BBQ traditions inspired this delicious Tar Heel sliders combination, and the flavors work together perfectly. A healthy dose of our Tar Heel BBQ Rub flavors the meat, and the Carolina slaw is pert with vinegar and Voodoo, plus just a little sweet to round it out. Everything is easy to prep and the sliders pop on and off the grill in just a few minutes. Sit back and enjoy the flavors!
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Shawarma Spice Marinade
2 hrs, 5 min
Our Shawarma Spice is the not-so-secret ingredient in this simple marinade for chicken shawarma. Use it on on chicken, lamb, beef or even cauliflower to infuse the meat (or veggie) with incredible flavors. Serve for an easy weeknight supper with a simple salad or as the star of a Middle Eastern feast with all the trimmings from hummus to saffron rice.
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Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose has a whole chapter called "All About the Pickles: Jar it Up". One of her most popular is this quick-pickle version of Bread & Butter Pickles. This recipe that you'll want to make over and over again comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.From the Author: "Our front-of-house staff asks the kitchen for sides of these pickles with their meal. They're great for gifting to friends and family. You can find a crinkle cutter at kitchen supply stores or online; if you don't have one, regular slices are just fine."
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Big Love Buttermilk Fried Chicken
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family comes this collection of traditional Southern favorites that makes use of all of the delicious food ingredients available here in the Pacific Northwest. Her specialty is her biscuits - both sweet and savory - as well as traditional Southern fare such as pickles, pies, cakes, grits and this Big Love Buttermilk Fried Chicken. This delicious recipe comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.From the Author: "Fried chicken is an emblem of the South and loved the world over: there are as many styles and flavors as there are ways of eating it. Whether it's served hot over a buttermilk biscuit or eaten cold as a midnight snack standing in front of the refrigerator, fried chicken is good any time of the day or night. And it's good for you! If your oil is at the correct temperature, the chicken won't absorb any excess and will come out with a crackling skin and hot, juicy interior. My hope is that you fry enough of this chicken so that there are one or two pieces left for a midnight snack."
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Golden Milk
Golden Milk is a delightful warm, spiced beverage often sipped before bed for its healing properties. The key ingredients are milk and turmeric, and from there variations abound! Most begin with a non-dairy milk and a healthy dose of turmeric, along with other spices to round out the flavor. Our favorite begins with a base of DIY cashew/coconut milk for pure creamy goodness, and we've blended in the spices with the making of the milk so there's no straining later on. No muss, no fuss and maximum flavor!
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Thackeray Ethiopian-Spiced Fried Chicken and Za'atar-Spiced Kale Slaw
A while back, we stopped for lunch at Thackeray restaurant and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried chicken, served with a side of some simply amazing slaw.After our food coma faded, we reached out to Jon and Micah, to see if they'd share some of their secrets. They happily obliged, and we are happy to present the recipes for their fried chicken and side slaw, featuring Berbere and Green Za'atar to great success. Check out the recipe to try it at home and see for yourself what we are raving about.
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Summer Fruit Papillotes and Lavender Ice Cream (Papillotes de fruits de l'ete et glace a la lavande)
Food is considered by the French to be one of life's greatest pleasures, and author Béatrice Peltre celebrates that with her beautiful blog and cookbooks. In her cookbook, My French Family Table, she definitely takes advantage of spring and summer produce to make gorgeous salads and desserts. Here's a unique take on the traditional en papillote, but turning it into a stunning dessert instead.From the Author: "Use the same technique as for a savory papillote but add sweet ingredients instead; the result is something irresistible. This papillote uses a medley of luscious summer fruit that, once the parchment paper is torn open, displays a palette of bright colors that is completely seductive. I love it served with a scoop of lavender-infused ice cream melting slowly right in the middle."
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Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre's My French Family Table. This recipe is one of the author's favorite chicken "go to recipes" for when she needs a dose of delicious comfort food.From the Author: "When I'm thinking about comfort food that involves chicken, I like to imagine the sauce that will come with it, something wonderful to flavor a bowl of steaming grains such as brown rice, millet, or quinoa on the side. The sauce in this chicken dish is packed with many of my favorite aromas, from an array of fresh-scented herbs and spices - what's not to love about saffron? - to the flavors of lime juice and coconut milk. I always hope there will be leftovers for the next day so I can have a quiet lunch at home when Lulu is at school and Philip is at the office."
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Osaka Miso Dressing
I've been spending lots of quality time with Osaka Seasoned Salt lately. Its just so darn cheerful I keep coming back to it! It started when I put this perky seasoning on steamed broccoli with lemon juice and sesame oil, creating a simply spiced combination that became a go-to for lunch. Then on to ramen and 6 minute eggs, fabulous! So I was having Osaka Salt for breakfast too. And now the Osaka Miso Dressing. This stellar flavor combination has been gracing many a crunchy salad and stir-fry this spring and that pushed it over the top. Osaka Salt is now on my desert island spice list.In this dressing, the flavors come together beautifully. It is light and intense, with a strong presence of ginger leading the way. There's just enough toasted sesame to be noticed without overpowering and the vegetal and sesame flavors of the Osaka Salt play right along. This dressing is NOT ginger shy, so cut back a little if you'd like a milder version. Enjoy it on vegetables, noodles or to dress chicken or tuna salad.
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