Best Grilled Shrimp 2
- At August 29, 2010
- By megan
- In favorites, Grilled, Savory Spice Shop, shrimp
0
I love having this grilled shrimp recipe as an easy stand-by because it takes a few minutes to prepare and tastes fantastic. I followed my Best Grilled Shrimp recipe exactly except for the oil: I used peanut oil rather than olive oil in this dish because I served these shrimp with Asian-influenced side dishes.
Try my Best Grilled Shrimp… and let me know what you think.
I served this with an avocado salad and Mushrooms and Bok Choy in Black Garlic Sauce.
Enjoy.
Korean Aged Black Garlic
- At August 28, 2010
- By megan
- In garlic, Savory Spice Shop
- 1
I couldn’t resist- I had to buy some of this black garlic and see it (or should I say TASTE it) for myself. Where do you buy black garlic? Lucky me- I live in Boulder and have Savory Spice Shop in town. That’s where I went…
According to Savory Spice Shop’s label, “Black garlic has a rich, almost demi-glaze like flavor that finishes with the sweetness of figs and the undertone of garlic.”
I tried a sliver of a clove on its own and I would say that description is very fitting. It is very “umami” and I’m going to keep that in mind when cooking with it.
I’ll add some links with my latest Black Garlic creations.
Fresh Strawberries with Candied Orange Peel in Tangerine Fig Balsamic
- At August 27, 2010
- By megan
- In dessert, Savory Spice Shop, strawberries
- 0
I think the title of this blog post says it all: Fresh Strawberries with Candied Orange Peel in Tangerine Fig Balsamic. That’s all it is.
Strawberries are in season! So, I got some at the farmers’ market. Beautiful, round, bright red, precious strawberries. These berries melt in your mouth and deserve to be savored. I chopped a few pieces of candied orange peel from Savory Spice Shop, drizzled a little tangerine fig balsamic vinegar on top, and enjoyed every bite.
Zucchini and Feta Muffins
- At August 2, 2010
- By megan
- In Cornmeal, CSA Challenge, Feta Cheese, muffins, Savory Spice Shop, zucchini
- 2
Zucchini is in season, which means we’re getting zucchini as part of our CSA vegetables. What’s one to do with so much zucchini? I made some savory muffins.
- 2 cups finely grated zucchini
- 3/4 cup feta cheese
- 1/4 small red onion, finely chopped and sauteed in a little butter for a few minutes to soften
- 1/8 cup heavy whipping cream
- 1/4 cup walnut oil
- 1/4 cup honey
- 2 eggs
- 1 cup yellow cornmeal
- 1 cup spelt flour
- 1/2 cup whole wheat flour
- 1/2 cup whole wheat pastry flour
- 1 TB dried minced white onion (from Savory Spice Shop)
- 1 TB dehydrated garlic (also found at my favorite spice shop)
- 1 tsp baking soda
- 1/4 tsp baking powder
- sea salt (I used Red Algae Hawaiian Kai Sea Salt from Savory Spice Shop)
- Urfa Pepper (again, from Savory Spice Shop)
Preheat the oven to 350.
First, shred or grate the zucchini and wring out most of the extra liquid with either a clean dish cloth, cheesecloth, or fine metal sieve. Next, chop the onion and saute it a little until it softens.
Assemble all of the dry ingredient, except for the sea salt and pepper, and set aside.
In your stand mixer, pour the 1/8 cup of heavy cream, and with the wire whisk attachment on the highest speed, turn it into butter. Then switch to the paddle blade, add the walnut oil and honey, and mix well. Add the eggs next and beat well. Then add the feta cheese and sauteed onion. mix this well before adding the dry ingredients.
Pour the batter into a muffin pan and sprinkle the tops with sea salt and pepper. If you are not using the same sea salt and pepper that I used, substitute with a coarse sea salt and red pepper flakes. Bake for 20-30 minutes until a toothpick comes out clean.
Enjoy.
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