Add flavor to summertime foods with spices

 

It’s summertime, the perfect time to add a punch to familiar foods.

While that may sound like an intimidating task, there are plenty of ways to do it.

You can add some fresh herbs, or soak meats and seafood in a flavorful blend to marinate and tenderize it.

You can drizzle food with a flavored olive oil or compound butter, made by combining chopped herbs and spices with softened butter.

A splash of citrus or a sprinkling of zest can add zing to a meal.

Add a touch of honey to a homemade vinaigrette, and just a touch of sugar can make ordinary roasted carrots, beets or cherry tomatoes a tasty hit .

Or you can try a new spice blend to perk up entrees or add a new flavor to a favorite cocktail.

If grilling, take care not to burn the herbs and spices you have flavored your food with. There’s nothing worse than a charred coating on what would otherwise be a tasty dish.

When trying a new flavoring, remember to taste as you go along. This will allow you to adjust seasonings as you go so you can be sure that your foods will have the best flavor possible.

Following are some flavorful summer recipes from The Tea and Spice Exchange in Port Washington.

 

 

Iced Watermelon Green Tea

4 teaspoons Mystic Dragon Tea

4 teaspoons Red Raspberry Sugar

32 ounces filtered water

1 cup watermelon, cubed

Slices of watermelon, optional

Heat the filtered water to 175 degrees. Steep Mystic Dragon Tea for 3 minutes. Strain. 

Add Red Raspberry Sugar and stir until dissolved. Set aside to cool.

Blend watermelon and strain through a mesh strainer until you have about 1 cup juice. Mix tea and watermelon juice together.

Serve in four medium-sized beverage glasses over ice. Garnish with a small slice of watermelon on the rim of the glasses.

Makes four drinks.

 

 

Garlic Truffle Potato Wedges

For wedges:

1-1/2 pounds russet potatoes

2 tablespoons olive oil

1 tablespoon Black Truffle Garlic Seasoning

2 tablespoons Parmesan cheese, grated

Fresh parsley, chopped, optional

For ranch dip:

1/2 cup mayonnaise

1/2 cup buttermilk

4 teaspoons Rustic Garden Ranch Spice Blend

In a small bowl, combine dip ingredients. Refrigerate until ready to use.

Wash potatoes with skins on, then cut lengthwise into 3/4-inch wedges. Soak in ice water for 30 minutes. Thoroughly pat wedges dry with a towel to remove excess moisture.

Toss wedges with olive oil, seasoning and Parmesan cheese. Arrange, cut side down, on a baking sheet lined with parchment paper. Bake in a 425-degree oven for 30 minutes. Turn wedges over and cook 15 to 20 minutes. 

Garnish with chopped parsley, if desired. Serve with buttermilk ranch dip.

Makes four to six servings.

 

 

Sizzlin’ Spicy Ribeye Steaks

2 ribeye steaks, 3-inches thick

2 tablespoons high smoke point oil such as avocado, canola or sunflower

8 tablespoons unsalted butter, room temperature

2 tablespoons fresh thyme, rosemary and sage, finely chopped

3 tablespoons Sweet Heat Spice Blend

1 tablespoon Hot Truffle Seasoning

1 teaspoon coarse sea salt

Remove steaks from the refrigerator 45 minutes before cooking.

Preheat grill to high (approximately 375 degrees) and coat grates using high smoke point oil.

Prepare compound butter by combining room temperature butter with chopped herbs. Refrigerate until firm.

Combine Sweet Heat Spice Blend, Hot Truffle Seasoning and coarse sea salt in a small bowl. Rub generously on all sides of the steak. 

Grill steaks for five to six minutes per side for medium-rare or six to seven minutes per side for medium. Remove from grill and top each steak with one tablespoon compound butter or to taste. Rest steaks for five to 10 minutes before serving.

Makes two steaks.

 

 

Steak and Sautéed Mushroom Sauce

2 tablespoons Espresso Steak Rub

2 tablespoons Sautéed Mushroom Spice

Blend

1 tablespoon Vik’s Garlic Fix Spice

Blend

2 8-ounce top sirloin, New York or rib eye steaks

1 tablespoon unsalted butter

2 tablespoons finely minced shallots

6 ounces sliced fresh baby Bella mushrooms, crimini or brown

1 tablespoon flour

1 cup beef broth

1 sprig of rosemary, chopped

Generously rub steaks with Espresso Steak Rub. Cook steaks in a 12-inch nonstick skillet over medium-high heat on both sides for three to five minutes, until desired doneness is reached. 

Cover and keep warm.

Melt butter in the pan. Sauté shallots three minutes, until tender. Add mushrooms, Sautéed Mushroom Spice Blend and Vik’s Garlic Fix Spice Blend and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, 10 minutes.

Remove lid, stir in flour and cook one minute. Gradually stir in broth and let simmer five minutes, stirring occasionally, until mixture thickens.

Spoon sauce over steaks, garnish with rosemary and serve immediately.

Makes two servings.

 

 

Harissa Grilled Shrimp

For harissa paste:

5 teaspoons Harissa Seasoning

2 tablespoons olive oil

1 tablespoon Sweet Onion Sugar

1 tablespoon lemon juice

1/2 teaspoon Sweet ‘n Sour Chili Sea Salt

For shrimp:

1 pound large peeled and deveined shrimp, tails optional

2 to 3 tablespoons basil extra virgin olive oil, optional

If using wooden or bamboo skewers, soak in water, then set aside.

Using a coffee grinder or mortar and pestle, grind Harissa Seasoning enough to break down any whole spices. Transfer to a

large mixing bowl and stir in olive oil, sweet onion sugar, lemon juice and sweet ‘n sour chili sea salt until combined.

Pat shrimp dry with paper towels, then add to the mixing bowl. Toss to coat. Let sit for 15 minutes.

Heat grill to medium-high. Thread the shrimp onto skewers, making sure to pierce through the thick end of the tail. Leave 1/2 inch of space at the top of the skewer and about two inches at the bottom.

Grill shrimp about two minutes per side, until lightly charred and cooked through. Remove from heat and serve immediately. Drizzle with basil extra virgin olive oil, if desired.

If grilling indoors, use a grill pan and ensure the grilling area is well-ventilated, as the harissa paste will get quite smoky once it makes contact with the hot pan.

Makes 26 to 30 shrimp.

 

 

Roasted Salmon

For creamy coastal sauce:

3/4 cup sour cream

1/4 cup mayonnaise

4 teaspoons lemon juice

1 tablespoon Coastal Blend Seasoning 

For salmon:

4 6-ounce salmon filets, skin on

2 tablespoons Northwest Salmon Rub 

2 teaspoons Lemon Extra Virgin Olive Oil 

Fresh dill, optional

Whisk together sauce ingredients until fully combined. Sauce can be made ahead and refrigerated until ready to use.

Drizzle 1/2 teaspoon lemon olive oil on the flesh side of each salmon filet and spread to coat evenly. Divide rub evenly to season the flesh side of each filet.

Arrange filets on a parchment-lined baking sheet, skin-side down. Roast in a 400-degree oven for 12 to 15 minutes. Serve with sauce and garnish with fresh dill.

 

 

 

The BLT Dog

8 beef franks

8 hot dog buns

1 tablespoon Classic Ranch Spice Blend 

1/2 cup mayonnaise

1/4 cup sour cream

3/4 cup buttermilk or whole milk

4 ounces crumbled bacon bits

1/2 cup shredded lettuce

Cook hot dogs as desired. If grilling, cook hot dogs on the cooler side of the grill, one minute on each side. Place cooked dogs in buns on platter.

Place Classic Ranch Spice Blend, mayonnaise, sour cream and buttermilk in a small bowl and whisk until well combined. Place in refrigerator until ready to serve.

Top hot dogs with bacon bits, chopped lettuce and diced tomato. Drizzle ranch dressing on top of hot dogs and serve immediately.

 

 

Pesto Chicken Zoodles

For zoodles:

2-1/2 to 3 pounds zucchini, trimmed

1/2 teaspoon Rosemary Basil Sea Salt 

For pesto:

1 large avocado

1 cup packed baby spinach

1/2 cup unsalted shelled pistachios

1 tablespoon basil 

1 tablespoon Greek seasoning 

1/2 teaspoon Rosemary Basil Sea Salt 

1 lemon, zested, and 2 tablespoons juice

6 tablespoons extra virgin olive oil 

2 cooked chicken breasts, shredded, pulled or sliced thin, optional

1 cup cherry or grape tomatoes, halved

1/4 teaspoon Rosemary Basil Sea Salt 

3/4 cup watercress or pea shoots, optional

Using a vegetable slicer, spiralizer or peeler, cut each zucchini into long noodle-like strands or strips. Stop cutting when you reach the seeds in the middle. Place the strands  in a colander and toss with 1/2 teaspoon salt. Let drain 15 to 30 minutes. Transfer zoodles to a large plate lined with paper towels to absorb excess water.

Place all pesto ingredients except olive oil in a food processor. Pulse until finely chopped. With processor running, slowly add olive oil and process until smooth. Transfer pesto to a large bowl. 

Add drained zoodles to the pesto and gently fold to combine. 

Season tomato halves with 1/4 teaspoon Rosemary Basil Sea Salt. Fold in tomatoes, chicken and watercress, if desired.

 

 

Chili Mango Poptail

For tea-infused tequila:

1 ounce Bonita Peach Rooibos herbal tea 

12 ounces silver tequila

For popsicles:

2 cups frozen mango chunks

8 ounces mango juice or nectar

2 ounces fresh lime juice

1-1/2 ouncesz tea-infused tequila

1/4 cup Mango Habanero Sugar 

For cocktail:

4 ounces mango juice or nectar

2 ounces fresh lime juice

3 ounces tea-infused tequila

1 ounces Triple sec, Grand Marnier or Cointreau

2 teaspoons Mango Habanero Sugar 

8 ice cubes

Fresh chili pepper, halved, optional

For rimming:

1 tablespoon Chile Lime Sea Salt 

1 tablespoon Mango Habanero Sugar

1 lime, cut into wedges

Combine tea and tequila in a glass jar. Cover and steep at room temperature for at least two hours. Strain and discard tea solids. Cover and store in refrigerator.

Place all popsicle ingredients in a blender, then blend on high speed 45 to 60 seconds, until smooth. If mixture is too chunky to purée smoothly, add water or juice, one tablespoon at a time, until it comes together. 

Portion mixture into popsicle molds and freeze at least six hours, until solid.

For cocktail, combine salt and sugar in a small, shallow dish. Run a lime wedge around the rim of each serving glass, then dip into salt-sugar dish to coat. Leftover mixture can be covered in an air-tight container and stored at room temperature for future use.

Add cocktail ingredients except chili pepper to a shaker. Secure and shake vigorously to chill. Strain equal portions into rimmed serving glasses and discard ice. Insert a chili mango popsicle and garnish with fresh chili pepper half, if desired.

 

 

 

Peach BBQ Baby Back Ribs

For barbecue sauce:

1 tablespoon Peach Tea BBQ Rub Seasoning 

3 tablespoons apple cider vinegar

2 teaspoons onion powder 

1 cup peach preserves

3/4 cup ketchup

1/4 cup light brown sugar

5 teaspoons Worcestershire sauce

For ribs:

3 to 4 pounds baby back ribs, membrane removed

1 tablespoon Peach Tea BBQ Rub Seasoning 

1 tablespoon The Original French Fry Seasoning

1-1/2 teaspoons Tomato Powder 

3/4 teaspoon onion powder 

1/2 cup apple cider vinegar

1/2 cup water

8 tablespoons unsalted butter, sliced

1/4 cup honey

In a saucepan over medium heat, combine sauce ingredients. Bring to a simmer, stirring until peach preserves dissolve and sugar melts. If desired, cool and blend for a smoother texture, then set aside.

Pat ribs dry. In a separate bowl, mix Peach Tea BBQ Rub Seasoning, French Fry Seasoning, Tomato Powder and 1/2 teaspoon onion powder, then coat ribs evenly. Let sit for 30 minutes.

Combine water and vinegar in a spray bottle. 

Place ribs, meat-side up, on a 250-degree grill and smoke for 2 to 2-1/2 hours, spritzing edges every hour.

Lay out two large sheets of foil side by side, adding four tablespoons butter in the center and drizzling with honey. Place ribs, meat-side down, on top, then spread remaining butter over them. Wrap tightly and return to the smoker, meat-side down, for another 1 to 1-1/2 hours, until tender.

Open foil, fold edges down to create a boat, and flip ribs meat-side up. Baste with peach barbecue sauce and smoke 15 more minutes. Let rest for 15 minutes before slicing.

Ribs should reach 190 to 200 degrees and bend easily when lifted with tongs. Serve with extra barbecue sauce, if desired.