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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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2
Jun, 2021
Jamaican Jerk Chicken

Jamaican Jerk Chicken

How to cook 34 authentic global recipes without tedious planning.
Jamaican Jerk Chicken

Jamaican Jerk Chicken

SpiceBreeze
When visiting Jamaica or the Caribbean Islands, you'll most likely be invited by a lovely aroma coming from these little traditional houses called Jerk huts. In a casual outdoor dining setting, you can experience jerk chicken grilled the traditional way over green pimento wood. Enjoy the authentic taste of Jamaican pimento at home with our jerk chicken spice blend.
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hands-on time 30 minutes
Course Main Course
Cuisine Jamaican
Servings 3

Ingredients
  

  • 2 lbs chicken legs or thighs with skin
  • 2 tbsp soy sauce or tamari
  • 2 shallots roughly cut
  • 3 cloves garlic
  • 1 tbsp vinegar
  • 1-2 tbsp brown sugar to taste
  • 1 lime or lemon quartered
  • oil
  • salt

Jerk Culinary Spice Kit

  • Pouch [1] Allspice (Jamaican pimento), thyme, black peppercorn, ginger, cinnamon, nutmeg
  • Pouch [2] Habanero chili very hot!

Suggested Sides

  • Cooked rice or baked potatoes.
  • Slices of fresh mango or papaya.
  • Caribbean rice & beans (recipe link in the notes)
  • Caribbean coleslaw (recipe link in the notes)

Instructions
 

Marinate

  • In a BLENDER, add garlic, shallots, tamari, vinegar, sugar, 2 tbsp oil, Jerk [1] spices, and a pinch of salt.
  • Add Jerk [2] spices to taste.
  • Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Bake

  • Preheat OVEN to 400°F. Place chicken pieces on a greased BAKING SHEET.
  • Bake in the center of the OVEN, turning occasionally, for 20-30 minutes until all chicken pieces are cooked through.
  • When they are browned enough on the outside, turn the heat down to 350°F.

Serve

  • Sprinkle the jerk chicken pieces with lime juice to taste and serve them with your preferred sides. Enjoy!

Notes

  • Grill the marinated chicken at your next BBQ.
  • For a darker skin, brown the chicken pieces over high heat on a greased GRIDDLE or PAN before you bake them in the OVEN until cooked through.
  • Caribbean rice and beans recipe
  • In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.Caribbean Coleslaw

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2
Jun, 2021
Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. 

Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. 

Dip the grilled goodness into a mint chutney from fresh herbs.

 

Indian Chicken Tikka

Indian Chicken Tikka​

SpiceBreeze
Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inch pieces
  • 2/3 cup yogurt plain
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 12 skewers*)
  • 1.5 inch ginger
  • 3 cloves garlic
  • 1 lemon for juice
  • 1-3 fresh chilies finely sliced (opt.)
  • salt
  • oil

Tikka Culinary Spice Kit

  • Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander

Suggested Sides

  • basmati rice
  • flatbread (e.g. naan, roti, chapati)
  • lettuce or cucumber salad 

Instructions
 

Marinade

  • In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Mint chutney

  • In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
    Indian Mint Chutney
  • Cover and keep cool until serving.

Preheat OVEN to 425°F.

  • Thread the chicken pieces onto skewers.
  • Place the skewers on a BAKING SHEET lined with greased aluminum foil.
  • Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tikka with the mint chutney and your preferred sides.

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
  • Substitute cilantro with parsley.
3
May, 2021
Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

 

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

SpiceBreeze
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hands-on time 30 minutes
Course Salad
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb potatoes boiled, cut into 0.25 inch slices
  • 0.5 lbs rutabaga or turnip cut into 0.25 inch slices
  • 2 shallots finely chopped
  • 0.5 bunch fresh parsley or dill chopped
  • 0.5 cup broth poultry or vegetable
  • 4 tbsp white vinegar wine or apple cider
  • 3-4 tbsp oil
  • 1 tbsp sugar
  • salt & pepper

Instructions
 

  • In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
  • Add shallots and potatoes and let marinate for 30 minutes.
  • In a PAN, heat the sugar over low heat until light brown.
  • Add the rutabaga or turnips and mix well.
  • Add the remaining vinegar and broth.
  • Season with salt & pepper to taste.
  • Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
  • Drain and add to the potato salad. Mix well.
  • Let rest for 30 - 60 minutes.
  • Add fresh herbs. Mix well.
  • Serve with Kräuterbackhendl (see notes).
  • Enjoy!

Notes

Austrian Kräuterbackhendl recipe
2
May, 2021
South American Carne Asada

South American Carne Asada

How to cook 34 authentic global recipes without tedious planning.
South American Carne Asada

South American Carne Asada

SpiceBreeze
Elevate your next grill party with Mexican-Venezuelan carne asada, featuring tender, juicy meat infused with bold tangerine-chipotle flavors. The star of the show? Venezuela’s famous guasacaca sauce—no BBQ is complete without it!
For a fun twist, serve your carne asada over fries loaded with rich toppings, a mouthwatering variation that originated in San Diego, California.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Mexican, Venezuelan
Servings 3

Ingredients
  

  • 1.25 lb sirloin beef
  • 12 tortillas or taco shells
  • white vinegar or lime juice
  • vegetable oil
  • salt & pepper

Marinade

  • 1/4 cup soy sauce or tamari or Worcestershire sauce
  • 1 tsp brown sugar

Guasacaca

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste

Carne Asada Culinary Spice Kit

  • Tangerine peel, cumin, garlic, chipotle pepper flakes, oregano, black pepper

Suggested Sides

  • baked beans
  • grilled corn or yucca
  • rice
  • fried plantains
  • salad

Instructions
 

Prepare

  • Cut beef against the grain into 0.25 inch thin strips.

Marinade

  • In a BOWL, mix soy sauce, sugar, 2 tbsp oil, and Carne Asada spices.
  • Add beef and mix well. Cover.
  • Let marinate in the fridge for 2 hours.

Guasacaca

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Grill

  • Grill or fry beef quickly over high heat to your desired doneness.

Serve

  • Serve beef in tortillas or taco shells topped with guasacaca and your preferred sides.

Variation: San Diegan Carne Asada Fries

  • Cut grilled beef into small cubes and serve it over French fries.
  • Top with shredded cheese, finely chopped tomatoes, and avocado slices or guacamole.
  • Enjoy!

Notes

Variations
â–ª Substitute beef with chicken breast.
â–ª Substitute soy sauce with beer or 2 tbsp vinegar.
 

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South American Carne Asada

South American Carne Asada

Get a new favorite for your grill party with Mexican-Venezuelan carne asada. The tender meat with a tangerine-chipotle flavor is served with the king of salsas. In Venezuela, there is no BBQ without guasacaca sauce. 

Optionally, serve carne asada over fries with rich toppings. This variation has its origin in San Diego, California. 

  • 1.25 lb sirloin beef
  • 12 tortillas or taco shells
  • white vinegar or lime juice
  • vegetable oil
  • salt & pepper

Marinade

  • 1/4 cup soy sauce or tamari or Worcestershire sauce
  • 1 tsp brown sugar

Guasacaca

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste

Carne Asada Culinary Spice Kit

  • Tangerine peel, cumin, garlic, chipotle pepper flakes, oregano, black pepper

Suggested Sides

  • baked beans
  • grilled corn or yucca
  • rice
  • fried plantains
  • salad

Prepare

  1. Cut beef against the grain into 0.25 inch thin strips.

Marinade

  1. In a BOWL, mix soy sauce, sugar, 2 tbsp oil, and Carne Asada spices.
  2. Add beef and mix well. Cover.
  3. Let marinate in the fridge for 2 hours.

Guasacaca

  1. Roughly cut all Guasacaca ingredients.
  2. Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  3. Season to taste with salt & pepper and 1 tbsp vinegar or more.

Grill

  1. Grill or fry beef quickly over high heat to your desired doneness.

Serve

  1. Serve beef in tortillas or taco shells topped with guasacaca and your preferred sides.

Variation: San Diegan Carne Asada Fries

  1. Cut grilled beef into small cubes and serve it over French fries.

  2. Top with shredded cheese, finely chopped tomatoes, and avocado slices or guacamole.

  3. Enjoy!

Variations

â–ª Substitute beef with chicken breast.

â–ª Substitute soy sauce with beer or 2 tbsp vinegar.

 

2
May, 2021
Japanese Tsukune

Japanese Tsukune

How to cook 34 authentic global recipes without tedious planning.
Japanese Tsukune

Japanese Tsukune

SpiceBreeze
Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. Finish with a Japanese staple, the shichimi togarashi spice blend.
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Hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1 lb ground meat chicken, turkey, pork, veal, beef, or mixed
  • 1 egg
  • 4 green onions finely sliced
  • 1 tbsp corn starch or tapioca flour
  • 4 tbsp soy sauce or tamari
  • 3 tbsp cooking wine, dry sherry, or mirin
  • 1-2 tbsp sugar
  • 1 inch ginger grated
  • oil sesame or vegetable

Tsukune Culinary Spice Kit

  • [shichimi togarashi] Toasted sesame seeds, black & white, hemp seeds, seaweed, orange peel, tangerine peel, ginger, Sichuan peppercorn

Suggested Sides

  • Cooked or steamed rice
  • Cooked or steamed bok choy, green asparagus, zucchini, spinach, or broccoli
  • Fresh salad from cucumber and mung bean sprouts

Instructions
 

Prepare Sauce

  • In a CUP, mix 3 tbsp soy sauce, 3 tbsp cooking wine, and 1 tbsp sugar. Set aside for later.

Prepare Meatballs: Add the Panade to the Meat

  • In a large BOWL, add meat.
  • Add onions and ginger. Knead until well combined.
  • Add 1 tbsp soy sauce, 1 egg, and 1 tbsp starch. Knead until well combined.

Form Meatballs

  • Form balls of about 2 inches in diameter or flat patties.
  • Alternative: Form stuffed sausages [1].

Fry Meatballs

  • In a PAN, fry meatballs over medium heat until they turn brown on all sides.
  • Cover. Reduce heat to medium-low.
  • Cook meatballs until they are cooked thoroughly.

Coat Meatballs with Sauce

  • Remove lid.
  • Discard any oil or cooking liquid.
  • Push meatballs to the sides.
  • Add sauce in the center.
  • Cook the sauce over low heat until some of the liquid evaporated and the sauce starts to thicken.
  • Slowly, push meatballs back into the center and turn them in the sauce until all are evenly coated with a shiny glaze.

Serve

  • Serve the meatballs with your preferred sides.
  • Sprinkle with Tsukune spices.
  • Enjoy!

Video

Notes

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Get Shichimi Togarashi Now
Grill: Form balls or small sausages of about 1 inch in diameter and thread them onto skewers. Baste them with the sauce and grill them on both sides.
Noodles: Triple the sauce and add cooked wide noodles in the last step to the PAN.
[1] Stuffed: Add cooked green beans and carrot sticks and form meat sausages around them.
Japanese Tsukune stuffed
Japanese Tsukune stuffed

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