Seasonal Archives | Page 36 of 36 | SpiceBreeze

10

Aug, 2016

Ahi Tuna Salad

Californian Seared Ahi Tuna Salad

Californian Aji Tuna Salad

Californian Seared Ahi Tuna Salad

SpiceBreeze

Seared Ahi Tuna Salad is served in most Southern Californian microbrewery restaurants. Enjoy this fast to prepare and delicious dish at home. If you cannot find fresh tuna, just cook the tuna through or make the dish with fresh salmon or chicken breast.

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Hands-on Time 30

Course Main Course

Cuisine Californian

Servings

Ingredients

salt & pepper

Salad Base

1 lb mixed lettuce salad of your choice (cut in 1 inch slices)

Salad Dressing

balsamic vinegar
1 orange (for juice)
syrup or honey (optional)
olive oil

Protein

3-4 Ahi tuna steaks (fresh sushi-quality)
vegetable oil

Suggested Side

fresh baguette

Ahi Tuna Culinary Spice Kit

pouch [1] smoked paprika, oregano, black pepper, white pepper
pouch [2] Chipotle chili

Instructions

Protein

Season both sides of the tuna steaks with Ahi Tuna [1] spices, and salt and Ahi Tuna [2] spices to taste.
In a PAN, heat 2 tbsp vegetable oil until smoking hot.
Add tuna steaks. Cook each side for 1 to 1 1/2 minutes. The inside will still be rare.
If you want the tuna fully cooked, turn the heat to medium and cook until done.
Cut the tuna steaks into slices of about 1/4 inch.

Salad

In a BOWL, place lettuce.
In a CUP, mix 1 tbsp balsamic vinegar with 1 tbsp fresh orange juice. Add syrup to taste (optional).
Season with salt and pepper to taste.
Mix with 1 tbsp olive oil.
Toss it over the lettuce and mix well.

Serve

Place salad on plates and the tuna slices on top. Serve with fresh baguette.
Enjoy!

Notes

Variations:

Substitute tuna with:

salmon, shrimps, or chicken.

Add vegetables to the salad, e.g.:

2 carrots, thin 1 inch long stripes

1 cup capers, the smallest available

1 cup edamame beans

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1

Jul, 2016

Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

Ghormeh Sabzi

SpiceBreeze

Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel.

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Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

1 can red kidney beans 15 oz, rinsed
1 lb leek sliced
1 bunch parsley finely chopped
1 bunch cilantro finely chopped
1 onion finely chopped
3 cloves garlic finely chopped
vegetable oil
salt & pepper

Ghormeh Sabzi Culinary Spice Kit

Pouch [1] Methi (fenugreek leaves)
Pouch [2] Omani limes, turmeric

Optional

1/2 lb lamb filet cut into 1/4 inch strips

Recommended Side

4 cups cooked Basmati rice

Instructions

In a medium POT, heat 2 tbsp oil.
Fry onion and garlic over low-medium heat until the onions turn translucent.
Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
Add herbs and Ghormeh Sabzi [1] spices. Mix well.
Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
Stir frequently. Pay attention not to burn the herbs.
Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
Cover. Cook 20 minutes over medium-low heat.
Stir occasionally. Add more water if necessary.

Optional

Season lamb with salt & pepper to taste.
In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
Add lamb to the finished stew.

Serve

Serve ghormeh sabzi with rice.
Enjoy!

Notes

Variations

▪ Substitute leek with spinach leaves. Skip step 3. Add spinach together with herbs in the next step.

▪ Substitute cilantro with another bunch of parsley, or a bunch of chives or dill. If you want something extra special, we recommend Persian chives.

▪ Substitute kidney beans with black beans or cranberry beans.

▪ Substitute lamb with pork, beef, or chicken.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Ghormeh Sabzi

Persian Ghormeh Sabzi

Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel.

1 can red kidney beans (15 oz, rinsed)
1 lb leek (sliced)
1 bunch parsley (finely chopped)
1 bunch cilantro (finely chopped)
1 onion (finely chopped)
3 cloves garlic (finely chopped)
vegetable oil
salt & pepper

Ghormeh Sabzi Culinary Spice Kit

Pouch [1] Methi ((fenugreek leaves))
Pouch [2] Omani limes, turmeric

Optional

1/2 lb lamb filet (cut into 1/4 inch strips)

Recommended Side

4 cups cooked Basmati rice

In a medium POT, heat 2 tbsp oil.
Fry onion and garlic over low-medium heat until the onions turn translucent.
Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
Add herbs and Ghormeh Sabzi [1] spices. Mix well.
Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
Stir frequently. Pay attention not to burn the herbs.
Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
Cover. Cook 20 minutes over medium-low heat.
Stir occasionally. Add more water if necessary.

Optional

Season lamb with salt & pepper to taste.
In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
Add lamb to the finished stew.

Serve

Serve ghormeh sabzi with rice.
Enjoy!

Variations:

Add lamb or other meat, thinly sliced (see optional step).
Substitute leek with spinach leaves. Skip step 3. Add spinach with herbs in step 4.
Substitute kidney beans with black beans or cranberry beans.
Substitute cilantro with another bunch of parsley.

1

Jul, 2016

Cajun Shrimp

Cajun Shrimp

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

Course Main Course

Cuisine Cajun

Servings

Equipment

1 Culinary Spice Kit get it here

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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