Recipes
Ground turkey rolled with Herb & Citrus Poultry Rub and browned on the stovetop in six to eight minutes. Makes about thirteen meatballs.
Yolks mashed with Italian Black Truffle Sea Salt and Horseradish Powder, piped back in and served chilled. No baking, makes thirty-two halves.
Pecans, candied orange peel, and cranberries bound in whipped egg white with Vindaloo and Pure Madagascar Vanilla Extract. Bakes seventeen minutes, makes two cups.
Popcorn coated in a four-minute stovetop caramel with Caribbean Curry Powder, Mesa Southwest Seasoning, and Pure Madagascar Vanilla Extract. Makes fifteen cups.
Strips of roasted pepper rolled around goat cheese with Italian Garden Herb Blend and Minced Garlic. Twenty minutes of assembly, no baking, makes twenty-five.
Pecans turned in a butter syrup with Chinese Five Spice and Spiced Vanilla Bean Sugar, then baked ten minutes. Makes three cups.
Savory cornmeal shortbread rounds with Caribbean Curry Powder and charnushka seeds, chilled an hour and baked fourteen to sixteen minutes. Makes about twenty.
Cucumbers soaked overnight, then brined forty-eight hours in the refrigerator with salt-free Pickling Spice and Kosher Salt. Fills five or six pint jars.
Polenta chilled two hours, cut into squares and pan-fried with Tejon Hickory Smoke Seasoning, served buffalo style. Makes two dozen for a party tray.
Cashews tossed in egg white and sugar with salt-free Garam Masala Seasoning, roasted at 300 degrees for 25 to 35 minutes. Serves four to six.
Soft pretzels made with stout dough, boiled briefly, then baked twelve to fifteen minutes and finished with Ghost Pepper Salt. Makes eighteen.
Mini potatoes boiled, smashed flat, and roasted twenty minutes with Buffalo Wing Dry Sauce, plated with Buffalo Bleu Dip & Dressing and slaw.