Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

SpiceBreeze
Our new Cajun blend is tailored to prepare a blackened fish or poultry. Blackening seals the juice in the fish or meat in the seasoning crust. Use an outside grill to avoid a kitchen filled with smoke. However, blackening is not required to make a delicious dinner with this Cajun blend. Traditional frying works great as well.
hands-on time 30 mins
Course Main Course
Cuisine Cajun
Servings 3

Ingredients
  

  • 1 lb fish filet salmon, halibut, sea bass, catfish, or haddock
  • 1 tbsp parmesan cheese grated
  • 1 lemon quartered
  • 3 cloves garlic thinly sliced
  • olive oil
  • vegetable oil
  • butter
  • salt & pepper

Blackened Culinary Spice Kit

  • Paprika, garlic, yellow mustard, onions, black peppercorns, oregano, cumin, cayenne, thyme, bay leaves, celery seeds

Suggested Sides

  • ▪ green asparagus or endives steamed
  • ▪ coleslaw or green lettuce salad
  • ▪ pearl couscous, orzo pasta, or rice
  • ▪ sweet potatoes cooked or baked

Instructions
 

Asparagus

  • In a POT, heat  1 tbsp olive oil over medium heat.
  • Add 1 tbsp butter, garlic, and asparagus.
  • Season with salt & pepper to taste.
  • Cook over low heat for about 5 minutes. Flip the asparagus occasionally.
  • Scoop the asparagus out and keep it warm.

Sauce

  • In the same POT, careful of splatters, add 1 cup of water, parmesan, and salt & pepper to taste.
  • Mix well and bring to a boil.
  • Turn off. Keep warm.

Fish

  • Season fish with Blackened spices and salt to taste.
  • In a PAN, heat 1 tsp vegetable oil (not olive oil!) to smoking hot.
  • Stir in 2 tbsp of butter. Add fish.
  • Flip the fish when one side is blackened.
  • Lower the heat if the fish needs more time to cook through.
  • Serve the fish with lemon, asparagus with sauce, and your selected additional side/s.
  • Enjoy!

Notes

▪ Alternatively, fry the fish over medium heat.
▪ Substitute the fish with chicken breast pounded down to 0.5-inch thickness.
Israeli Shakshuka

Israeli Shakshuka

 

Israeli Shakshuka

Israeli Shakshuka

SpiceBreeze
The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.
hands-on time 30 mins
Course Main Course
Cuisine Israeli
Servings 3

Ingredients
  

Shopping List

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 ripe medium tomatoes chopped (*)
  • 2 tbsp tomato paste (*)
  • 1 bunch parsley chopped
  • pita bread or other flatbread
  • 3-4 eggs
  • 4 cloves garlic finely chopped or grated (or more to taste)
  • olive oil
  • salt & pepper

Shakshuka Culinary Spice Kit

  • Cumin, coriander, paprika, Marash pepper, black pepper

Instructions
 

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry bell peppers for 10 minutes.
  • Add garlic, Shakshuka spices, and salt to taste.
  • Stir-fry for 2 minutes.
  • Add tomatoes, tomato paste, and salt & pepper to taste. Mix well.
  • Cover the pan and cook over medium-low heat for 10 minutes until the sauce thickened a bit. Stir.
  • With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
  • Continue to cook until the egg whites are set but the yolks are still running.
  • Sprinkle with parsley.

Optional Dip

  • In a small CUP, add olive oil and optionally Za'atar and garlic to taste.

Serve

  • Serve with warm bread.
  • Enjoy!

Notes

(*) Substitute tomatoes and tomato paste with 1-2 cups tomato puree (unflavored) and let it simmer until the sauce thickens.
Adapt the recipe to your liking:
  • Omit eggs
  • Add hot chilies,
  • Add other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
Variation:
Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za'atar, 2 tbsp oil, and salt to taste for 1-2 hours before frying.
 
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

 

Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

SpiceBreeze
This Italian summer specialty is perfect for your grill if you love fish and have easily access to swordfish. Garlic, herbs, and lemon are the dominant flavors. The little heat from mustard and chili pepper immerges with the firm fish flesh and the roasted potatoes.
hands-on time 30 mins
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1 lb swordfish filet
  • 1 lb small potatoes halved
  • 2 lemons one for juice
  • olive oil
  • salt & pepper

Pesce Spada Culinary Spice Kit

  • Garlic, tomato, paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme, rosemary

Suggested Side

  • A fresh salad of your choice with a lemon dressing.

Instructions
 

Prepare

  • Rub all sides of the fish with salt.
  • In a CONTAINER, add 1/2 cup of olive oil and all lemon juice. Mix well.
  • Add 1 tbsp Pesce Spada spices.
  • Add the fish and cover all sides with the marinade.
  • Cover and let rest in the fridge for 1/2 hour.
  • Take the fish out and drain.
  • In a BOWL, mix 2 tbsp oil with 1 tbsp Pesce Spada spices.
  • Add potatoes and salt to taste. Mix well.

Roast

  • On a lined, greased BAKING SHEET, distribute potatoes in one layer.
  • Roast in the OVEN for about 30 minutes until brown and crisp. Turn them midway.

Grill

  • Cook the fish on the GRILL or in a greased PAN until it turns white.

Serve

  • Serve the grilled fish with, lemon, baked potatoes, and a fresh salad.
  • Enjoy!

Notes

▪ Substitute swordfish with salmon or cod.
▪ Substitute potatoes with root vegetables.
Italian Pesce Spada alla Griglia - Grilled Swordfish
Italian Pesce Spada alla Griglia – Grilled Swordfish

Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun

SpiceBreeze
The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

  • 1 lb lamb or beef ground
  • 1 large onion
  • 1 bunch parsley
  • 1 1/2 bell pepper 1/2 green, 1 red
  • 12 tortilla wraps 8-inch
  • 2 cloves garlic
  • 2-4 tbsp tomato paste
  • 1-2 lemons for juice
  • 1/4 cup olive oil
  • salt & pepper

Suggested Fillings

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 cup yogurt plain

Lahmacun Culinary Spice Kit

  • PaprikaTurkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Prepare

  • In a FOOD PROCESSOR, blend onion and garlic into a paste.
  • Add parsley and bell peppers and chop coarsely.
  • Make sure that some tiny pieces are still visible.

Without a food processor

  • Grate onion and garlic, and finely chop parsley and bell peppers.

Mix

  • Pour the mixture into a BOWL.
  • Stir in oil, Lahmacun spices, and 2 tbsp tomato paste.
  • Add salt (1.5 tsp recommended) and black pepper to taste.
  • Add meat and mix very well.

Rest

  • Let rest for 15 minutes.
  • Add more tomato paste if not all liquid is absorbed.

Bake

  • On each tortilla, distribute 2 tbsp of the meat mixture thinly up to the very edges.
  • Bake in a medium hot PAN (without oil) or OVEN (325°F, on parchment paper) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Tip

  • To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

  • Sprinkle lemon juice to taste on your lahmacun and add the fillings of your choice.
  • Roll up and enjoy!

Notes

Variations
▪ Substitute lamb with any other ground meat.
▪ Substitute meat with 2 cups of cooked lentils or bulgur.
Turkish Lahmacun
Turkish Lahmacun
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Mexican Tacos al Pastor

Mexican Tacos Al Pastor

SpiceBreeze
Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb thin pork chops or tenderloin cut into 1/4-inch slices
  • 1 can pineapple slices or a fresh fruit
  • 2 tbsp tomato paste
  • 1/2 medium onion  quartered
  • 2 cloves garlic
  • 1/8 cup white vinegar
  • 1 tsp sugar
  • oil
  • salt & pepper

Suggested Sides & Toppings

  • 12 tortillas, sandwich, or flatbread
  • 1 cup cilantro or parsley chopped
  • 2-4 limes for juice
  • 2 avocados

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Instructions
 

Marinate

  • In a BLENDER, mix onion, garlic, vinegar, and 1 tbsp oil into a smooth paste.
  • Rub meat with salt & pepper to taste.
  • In a CONTAINER, mix onion paste with Tacos al Pastor spices, sugar, a pinch of salt, and tomato paste.
  • Rub the onion spice paste into the meat until evenly coated.
  • Cover and let marinate in the fridge for 2 -24 hours.

Fry #1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry 4 pineapple slices until browned.
  • Take out. Set aside.
  • In the same PAN, fry the meat slices on both sides for 1 minute.
  • Take out and let cool.
  • Cut the meat slices into thin strips and the pineapple slices into bite-size pieces.

Fry #2

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry meat strips for 30-60 seconds until just done.

Serve

  • Serve meat strips, pineapple, and tortillas separately. Optionally, add avocado slices, guacamole*, salsa verde*, or a pineapple sauce*.
  • Enjoy!

Notes

▪ Substitute pork with chicken breast cut lengthwise.
▪ Substitute pineapple with mango or passion fruit.
▪ Without a BLENDER, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.
 
South African Sosaties

South African Sosaties

 

South African Sosaties

South African Sosaties

SpiceBreeze
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird's eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
hands-on time 30 mins
Course Main Course
Cuisine South African

Ingredients
  

  • 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
  • 1.5 cups dried apricots 5 of them cut into thin slices
  • 2 green or red bell pepper cut into 1-inch pieces
  • 1-2 fresh chilies chopped (optional)
  • 12 skewers*)
  • 1 large onion halved, one half chopped
  • 2 cloves garlic grated
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice

Instructions
 

  • In a BOWL, add the meat and season all sides with salt to taste. Cover.
  • In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  • Preheat OVEN to 425°F.
  • Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  • Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  • Serve skewers with rice and dipping sauce. Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.