Spicy Hot! Spice Blend Recipes
Spicy Beef Stew
Here’s an old friend: a stand-by meal with a refreshing heat pop. This simple recipe takes about 15 minutes to prep and1¾ hours to cook; or get the slow cooker on it all day so it’s fork-tender and savory when you get home! Boil up some egg noodles and slice a vegetable plate to deliver a complete meal within a half hour of walking through the door!
- 1½ lb beef stew meat, cut into 1″ cubes
- ¼ cup flour
- dash sea salt and ground black pepper
- 2+ tbsp olive or coconut oil
- 1 onion, coarsely chopped
- 2 cloves garlic, diced
- 5 cups beef broth
- 3 tbsp Spicy Hot spice blend
- 4 carrots, chopped
- 4 potatoes, cubed
- Drain and pat dry the stew meat. Dredge in the flour combined with sea salt and black pepper. Reserve any left-over flour.
- Heat 1 tbsp oil in a stockpot, then brown the coated beef in 2 or 3 batches, adding oil as needed to prevent sticking.
Tip: Don’t crowd the meat. Crowding causes meat to steam rather than brown; you want to create a crusty surface on all sides, to hold in the meat’s juices as it stews.
- As you finish browning a batch, remove meat to a plate, or if you are using a slow cooker, place meat in the slow cooker and turn the cooker on ‘high.’
- After all of the meat is browned, add remaining oil (up to another tablespoon) to the pot. Scrape the meat bits from the bottom, then add the onions and garlic and sauté until the onions are golden and softened.
- If you are cooking on the stove top:
- Add the meat back in and stir to integrate with the onions.
- Then add 3 tbsp Spicy Hot spice blend and any left-over flour from Step 1, and stir to coat.
- Add the beef broth. Cover, bring to a boil, then turn to low and simmer uncovered 45 minutes.
- Add the potatoes and carrots. Continue to simmer 30-45 minutes, until the vegetables are tender.
- If you are using the slow cooker
- When the onions are golden and softened, add the potatoes and carrots and stir to coat with oil.
- Add 3 tbsp Spicy Hot spice blend and any left-over flour from Step 1, and stir to coat.
- Add the vegetables to the slow cooker. Add the beef broth. Turn heat setting to ‘Low’. Fit the cover snugly and go about your day!
Egg Noodle Side Dish
- Cook 12 oz. of egg noodles in lightly salted boiling water until al dente. Meanwhile, finely chop ½ bunch parsley leaves. Set aside.
- When noodles are cooked, dip ¼ cup cooking water into a skillet. Heat. Whisk in 4 tbsp butter, 1 at a time. Then add the chopped parsley and 1 tbsp lemon juice. Stir, remove from heat.
- Drain the noodles, place in a serving bowl and toss with the sauce.
Serve as a base for the stew, or as a side dish.
Optional: If you are using the noodles as a side dish, sprinkle liberally with our Lemon-Pepper Herb blend.
Optional: Also slice up a side plate of cut fresh vegetables. Carrot sticks, sweet bell peppers, crisp cucumbers, and juicy garden tomatoes are among my favorites.
A creamy dish with a spice infusion. The heat grows in the cooking, so test and add more spice at the end to meet your heat preference!
- 1 lb skinless, boneless chicken (I prefer thighs, you might like breasts), cubed
- ½ cup diced onion
- 4 oz (¼ cup) butter
- 2 tbsp pure peanut oil, separated (coconut or olive will do)
- 2 tbsp lemon juice
- 1 tbsp ginger-garlic paste (see recipe, below)
- 1 tbsp + 1 tsp Kashmiri Garam Masala
- 1 bay leaf
- 2 tsp + 2 tsp Spicy Hot spice blend
- 1 cup tomato puree
- 1 cup half-and-half
- ¼ cup plain full-fat yogurt
- 3 tbsp water
- 1 tbsp corn starch
- Sauté the onions in 1 tbsp peanut oil until translucent.
Tip: Most commercial peanut oils are either diluted with cheaper vegetable oil, or contaminated with an anti-foaming agent. Both additives are harmful to your health. (Most vegetable oils burn at low temperatures, and burned oil irradiates body cells when consumed.) We only cook with heat-tolerant coconut, olive, and peanut oils (palm is also good), butter, and occasionally tallow or lard that we render from organic, grass-raised pig or cow fat. We source peanut oil by purchasing pure peanut butter and pouring off most of the natural oil that separates during storage.
- Add the butter, ginger-garlic paste (directions below), lemon juice, 1 tbsp Kashmiri Garam Masala, 2 tsp Spicy Hot spice blend, and bay leaf. Stir briefly until fragrant (about 1 minute).
- Add tomato puree and stir another minute.
- Add yogurt and cream, reduce temperature to low, and simmer for 10 minutes, stirring frequently. Remove from heat.
- While the sauce simmers, in a large skillet heat 1 tbsp peanut oil, add chicken pieces, and brown (10-12 minutes).
- Sprinkle chicken with 1 tsp Kashmiri Garam Masala and 2 tsp Spicy Hot spice blend.
- Add ½ cup of the finished sauce to the chicken and continue cooking until the sauce has thickened. Then transfer the chicken and sauce to the main pot of sauce.
- Mix the cornstarch and water thoroughly. Pour into the butter chicken dish. Simmer on medium-low until the sauce thickens.
Serve on a bed of rice.
Garnish with fresh chopped cilantro and diced fresh tomatoes.
Put ½ cup whole garlic cloves and ½ cup peeled fresh ginger, with ¼ cup olive oil, in a small food processor and run until it forms a semi-smooth paste. (There will be tiny pieces, but overall it should resemble a paste.)
Keeps well in a glass jar in the refrigerator at least 3 weeks.
Use to spice up marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy, etc.
Fiery Grilled Salmon & Gazpacho
This delicious barbequed salmon tastes great right off the grill, as well as served cold; and it’ll surely spice up your Fish Friday! Serve it with something cooling, like Gazpacho.
- 8 (4-5 oz) Salmon filets
- ½ cup peanut oil (olive will work, also)
- 4 tbsp tamari (or soy sauce)
- 4 tbsp balsamic vinegar
- 4 tbsp chopped scallions
- 1½ tbsp Spicy Hot spice blend
- 2 minced cloves of garlic
- 1 tsp toasted sesame oil
- Combine all of the ingredients in a bowl. Mix thoroughly.
- Place the filets in a large plastic bag; pour in the marinade; refrigerate and allow to marinate 4-6 hours, or overnight.
- Prepare a grill, bringing the temperature to 350° F. Lightly oil the grate and add the fish. (If your grate height is adjustable, 5″ is ideal.)
- Grill for a total of 10 minutes per inch of thickness of the fish, turning half way through.
Note: if you’re cooking salmon with its skin, cook the non-skin side first for 3 minutes, then turn the fish and complete the cooking with skin side down.
To confirm the fish is fully cooked test flakiness by running a fork across the flesh.
Gazpacho for Six
Makes about 6 cups.
In a stainless steel or glass bowl, combine, cover, and chill for 4 hours:
- 1 cup finely chopped, peeled fresh garden tomato
- ½ cup each, finely chopped green pepper, celery, and cucumber
- ¼ cup finely chopped onion
- 2 tsp snipped fresh parsley
- 1 tsp snipped fresh chives
- 1 clove garlic, minced
- 2-3 tbsp tarragon wine vinegar
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 cups tomato juice
- Optional: ½ tsp Worcestershire Sauce, and 3 drops Tabasco
Garnish with a dollop of sour cream, and sprinkle with a pinch of fresh, snipped chives.
Spicy Shrimp BBQ
Easy-peasy! Mix this into your next Surf-and-Turf barbeque, make it as a stand-alone hors d’oeuvre, or serve as an appetizer to nibble while waiting for the main course to grill.
- Start the grill heating, and soak wooden skewers in water for at least 15 minutes.
- In a large bowl, combine 3 tbsp olive oil, 2 cloves of minced garlic, and 3 tbsp Spicy Hot spice blend.
- Peel and de-vein 2 lbs of large shrimp. Thoroughly coat the shrimp in the oil-and-spice paste.
- Skewer the shrimp. Grill 2-3 minutes, turn and grill another 2-3 minutes.
- Rest a couple minutes before serving.