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25
Jun, 2024
Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken Plate

Hawaiian
Huli Huli Chicken

Arrange the Huli Huli chicken on a platter with a bed of rice or grilled vegetables with a side of grilled pineapple slices. Sprinkle with green onions.

Optionally, serve with additional Hawaiian sides (see recipe notes).

Staple Ingredients

These required ingredients are staples that you can find on our list of cherry-picked cooking staples.
soy sauce
soy sauce or alternative
honey
sweetener
chilies chopped
optional chilies

Fresh Ingredient Options

Don't like any of those fresh ingredients? No problem. Skip them and choose your favorite sides instead.
pineapple
green onions
summer squash grilled
Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

SpiceBreeze
Indulge in the tropical flavors of Hawaiian Huli Huli Chicken, a dish renowned for its irresistible combination of sweet and savory marinade, perfectly charred on the grill. "Huli Huli" translates to "turn turn" in Hawaiian, referring to the method of continuously rotating the chicken while grilling to achieve even cooking and caramelization. This Hawaiian favorite captivates with its tender, juicy chicken, delivering a taste of paradise in every bite. Whether enjoyed on a sunny afternoon or at a festive luau, Huli Huli Chicken promises a culinary journey to the shores of Hawaii.
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hands-on time 30 minutes
Course Main Course
Cuisine Hawaii
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken thighs, boneless [1]

Marinade

  • 2 tbsp soy sauce [2]
  • 1-2 tbsp brown sugar or honey [3]
  • chilies to taste powder or finely chopped
  • 1 tbsp oil [4]

Huli Huli Culinary Spice Kit

  • 1 pouch Huli Huli spices Garlic, ginger, smoked paprika, sun-dried tomatoes, black pepper, tangerine peel, white sesame seeds, mild chili

Suggested Sides

  • Grilled pineapple slices.
  • Grilled vegetables, such as corn on the cob, zucchini, or summer squash.
  • Other Hawaiian sides [5]

Instructions
 

Marinate

  • In a CONTAINER, combine all the ingredients for the marinade.
  • Adjust the sweetness to taste.
  • Add the chicken pieces and thoroughly mix to ensure they are well-coated.
  • Cover the container and refrigerate overnight to allow the flavors to meld. Turn the chicken occasionally.

Grill [6]

  • Remove the chicken from the marinade, shaking off any excess. Reserve the remaining marinade for basting.
  • Rub the marinated chicken evenly with the Huli Huli spice blend.
  • Preheat the grill to medium-high heat.
  • Grill the chicken, turning occasionally and basting with the reserved marinade, until fully cooked and nicely charred.

Serve

  • Arrange the Huli Huli chicken on a platter with a bed of rice or grilled vegetables with a side of grilled pineapple slices. Sprinkle with green onions.
  • Optionally, serve with additional Hawaiian sides.
  • Enjoy!

Notes

[1] Use chicken thighs with or without skin. Alternatively, you can use chicken breasts.
[2] See our blog for soy sauce alternatives.
[3] Start with 1 tbsp and adjust to taste.
[4] Neutral or sesame oil.
[5] See our online recipes:
[6] Alternatively, you can pan-fry the chicken in a little oil.
7
Jun, 2021
American Espresso BBQ

American Espresso BBQ

How to cook 34 authentic global recipes without tedious planning.
American Espresso BBQ

American Espresso BBQ

SpiceBreeze
Coffee blends are widely popular. The trend for the dark beans didn't stop at the coffee shop. Creamy espresso beans mixed with mild ancho chilies add unexpected flavor dimensions to grilled meat. Or give it a try on grilled vegetables. Our blend is made with high-quality Italian espresso for an aromatic flavor without bitterness.
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hands-on time 30 minutes
Course Main Course
Cuisine American
Servings 3

Ingredients
  

Protein

  • 1 lb ribeye or sirloin beef steak, about 1 inch thick

Vegetables

  • 1 lb frozen (sweet) potato fries
  • 1 lb vegetable mix, roughly cut onions, zucchini, cherry tomatoes

Seasoning

  • 1-2 tbsp (balsamic) vinegar
  • oil
  • salt & pepper
  • 1 tsp (brown) sugar optional

Culinary Spice Kit

  • 1 pouch Espresso BBQ spices ancho chili pepper, onions, espresso beans, black mustard, cinnamon, cumin, chipotle pepper 

Instructions
 

Steaks

  • Preheat OVEN to 400°F.
  • On a PLATE, let steaks rest 30 minutes at room temperature. Dry them with a paper towel. Brush each side with oil. Season with (smoked) salt to taste. Optionally, mix the Espresso spices with sugar. Rub the spices into both sides.
  • Heat a PAN over high heat. Fry the steaks one minute on each side.
  • Transfer the steaks to a RACK on a BAKING SHEET. Cook them in the oven to your desired doneness, about 2-3 minutes per side.
  • Transfer the steaks to a PLATE, cover with aluminum foil, and let rest for 5 minutes.

Vegetables

  • Prepare fries per package instructions.
  • For the fresh vegetables, in a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent, zucchini until soft, and tomatoes until the peel starts to separate.
  • In a BOWL, mix vegetables with vinegar and (smoked) salt to taste.

Serve

  • Serve steak with fries and vegetables.
  • Enjoy!

Notes

  • Substitute steak with your preferred chicken pieces.
  • Substitute meat with 1 lb evenly cut grill vegetables. Season with 2 tbsp oil, and salt and 1 tbsp Espresso spices. Grill or roast 15 to 30 minutes in the OVEN at 400°F.
  • Optionally, cut meat in strips before seasoning.  Stir-fry quickly to your desired doneness.
*A cast-iron or steel skillet is recommended.

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26
Sep, 2020
French Ratatouille

French Ratatouille

French Ratatouille

Classic French vegetable stew seasoned with Herbes de Provence.

Ratatouille Culinary Spice Blend:
European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram
Indispensable Ingredients

1 large eggplant

1 large zucchini

2 bell peppers (any colors)

2 large onions

3 cloves garlic

1 cup tomato puree or 2 tomatoes

2 cups vegetable broth

Optional Protein
  • any type of protein, mild seasoned, from fish to poultry or beef
    (see recommendations in recipe notes)
Suggested Sides
  • bread slices (fresh French baguette or any bread you like)
  • cooked or steamed rice
  • boiled potatoes
Discover New Flavors Every Month

Select Your Recipe - All Versions or 'The Breeze Way'

French Ratatouille Recipe - All Versions
French Ratatouille Recipe - The Breeze Way

FAQ

  • Our Herbes de Provence blend which includes an uncommon herb: European hyssop. This ‘holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
  • Plenty of fresh vegetables are fried before they are cooked in a tomato-broth.
  • Make it a stew or soup (all versions recipe).

The cooking steps are  minimal and quick. Here are some extra tips for time efficiency:

  • Make the dish the day before.
  • Make it a side dish to leftover rice or potatoes, or use up some bread.
The preparation of this dish is quiet easy:
  • Cut vegetables.
  • Fry vegetables.
  • Cook vegetables.

The Breeze Way recipe is the stew version with optional sides.

  • The challenge here is not to burn the vegetables in the first frying step. Please stay close to the pot during these 10 minutes. If some of the vegetables are burnt, take them out and cut the burnt parts off.
  • During the cooking step, please make sure to check the softness of the vegetables, so you get the result that you prefer.

 

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

6
Jun, 2020
Poke Bowl

Hawaiian Poke Bowl Bar

How to cook 34 authentic global recipes without tedious planning.
Poke Bowl

Hawaiian Poke Bowl Bar

SpiceBreeze
The Hawaiian word "poke" (pronounced Poh-keh) means "to slice." Originally, poke was a quick snack made from fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants introduced a wide variety of poke bowls, with Japanese-style bowls becoming the most popular worldwide. There are also many non-fish versions available. Which is your favorite at the Poke Bowl Bar?
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hands-on time 30 minutes
Course Main Course
Cuisine American, Hawaii
Servings 3

Ingredients
  

Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade or cooked or grilled
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup per serving

  • cooked rice, or other grain
  • shredded lettuce leaves of your choice

Select Your Fresh Veggies & Fruits - 1 cup per serving

  • 1/2 soft veggies & fruits avocado, mango, berries, corn kernels
  • 1/2 firm veggies & fruits edamame, cucumber, red cabbage, pineapple, kale, carrots, sugar or snap peas

Select Your Toppings - 1/4 to 1/2 cup per serving

  • seafood seaweed salad, crab meat
  • fresh produce radish, green onions, jalapeños
  • pantry items pickled ginger, crispy onions, coconut flakes, cashews

Poke Bowl Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Poke Culinary Spice Kit

  • 1 pouch Citrus Furikake Toasted sesame seeds (white & black), roasted seaweed, ginger, orange peel [1]

Instructions
 

Cut

  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

Season the Protein

  • In a LARGE CUP, mix the poke bowl sauce ingredients with 1-2 tsp of poke spices to taste. Add the protein to the sauce and mix well. Let it marinade for 30 minutes.

Fry the Protein

  • If using chicken, beef, or non-sushi-grade fish, fry it in a PAN until cooked through.

Assemble

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with your favorite toppings and optionally sprinkle with chili sauce.
  • Dig in and enjoy!

Notes

[1] Alternative: Gomashio (Toasted sesame seeds (white & black), sel gris sea salt)

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26
Aug, 2018
Filipino Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.

Discover New Flavors Every Month
The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

Filipino Chicken Inasal
Pickled Vegetables

Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.

Ingredients

Pickling Sauce

2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce

Vegetables & Spices

1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest

 

Directions

Pickling Sauce

In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.

Let cool. Mix in soy sauce or fish sauce to taste.

Finish

In a JAR, add all vegetables and spices. 

Fill with the pickling sauce until all ingredients are covered. 

Store

Cover and set aside in the fridge for 1-3 days.

1
Jul, 2016
Cajun Shrimp

Cajun Shrimp

How to cook 34 authentic global recipes without tedious planning.
Cajun Shrimp

Cajun Shrimp

SpiceBreeze
We're thrilled to bring the vibrant flavors of New Orleans right to your kitchen with our smoky Cajun blend. This seasoning adds just the right amount of heat, making it perfect for shrimp or fish fillets. Serve your Cajun-spiced seafood over a bed of rice or alongside your favorite side dish. For an exceptional pairing, try it with a refreshing coleslaw mixed with juicy mango; the sweetness of the mango complements the citrus notes of red bell pepper beautifully.
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hands-on time 30 minutes
Course Main Course
Cuisine Cajun
Servings 3

Equipment

Ingredients
  

Shrimp

  • 1 lb fresh shrimp [1]
  • 1 clove garlic, grated optional
  • 1 tbsp lime or lemon juice
  • oil
  • salt

Coleslaw

  • 1/4 head green cabbage
  • 1 red bell pepper [2]
  • 1/4 cup yogurt [3]
  • 1 fresh mango (optional)
  • oil
  • salt

Cajun Shrimp Culinary Spice Kit

  • 1 pouch Cajun spices garlic, smoked paprika, chipotle, black peppercorn, yellow mustard, onion, oregano, thyme

Suggested Sides

  • cooked rice
  • fresh bread
  • French fries

Instructions
 

Shrimp

  • In a BOWL, combine Cajun spices, 1 tbsp of lime juice, 2 tbsp of oil, optional garlic, and salt to taste. Add the shrimp and toss thoroughly to coat. Let the shrimp marinate for 15 minutes to absorb the flavors.
  • In a pan, heat 2 tbsp of oil over medium-high heat. Add the shrimp and cook, stirring frequently, until they turn pink and are cooked through.

Coleslaw

  • In a BOWL, combine yogurt, 2 tbsp of oil, and salt and pepper to taste. Add the cabbage and bell pepper, and if desired, include fresh mango for a touch of sweetness. Mix everything well and let the coleslaw rest in the refrigerator for 1-2 hours to allow the flavors to meld.

Serve

  • Serve shrimp with your preferred sides.

Enjoy!

    Notes

    [1] Substitute shrimp with tilapia, catfish, haddock, or flounder fillets, cut into 1-inch slices.
    Fry fish until cooked through, turning once halfway.
    [2] alternative: orange or yellow bell pepper
    [3] Substitute yogurt with mayonnaise and omit the oil in the coleslaw.

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