Roasted Chimayo Slaw

This is less of a recipe and more of a general guideline for a topping that will make biscuits, burgers, bbq etc impossible to put down.

Preheat your oven to 450 °F. Get a handful or two of brussels sprouts. Chop ’em up into nice shredded pieces. Coat ’em with a little olive oil, sprinkle on a bit of Chimayo Chili Blend, throw ’em on a parchment paper lined baking sheet and bake for 15 minutes or until they start to get crispy. Take them out of the oven and let them cool off a bit.

Toss the brussels in a bowl with a dollop of mayonnaise, a squirt of mustard, a splash of vinegar, and bit of chili paste or hot sauce. Mix it all together and serve as a sandwich topping or a side dish!

XO

Charleston Spice Co.

Corned Beef Cheese Biscuits

If you have corned beef left over from St. Patrick’s Day PLEASE make these biscuits.

They are so good.

Cheesy, meaty, chewy, and airy, they are everything you want from a meat and cheese biscuit.

I was going to make biscuit sammies with these but when they came out of the oven they were just so good that I decided we should just eat them plain!

Depending on how big you make them, this recipe could make a bout 12 to 15 biscuits:

2 cups of flour

4 teaspoons baking powder

1 teaspoon salt

2 Tablespoons butter

1 cup of buttermilk

1/4 cup water

1 1/2 grated Jarlsberg

1/2 cup grated parmesan

1 cup chopped corned beef

Combine flour, baking powder, and salt in a medium bowl. Cut in the butter with a fork. Add the buttermilk and water and stir until you’ve got a doughy mess. Through in the cheeses and corned beef – you may need to get in there with your hands at this point to mix it all up! Turn out the dough onto a floured surface and roll out to your desired thickness. Mine where about 3/4-1 inch thick & I used a 1/2 cup measure as a stencil to cut out perfect little circles. This rolling of the dough is not necessary, if you prefer you can skip this step and just scoop out dollops of dough onto a parchment lined sheet and you’ll be all set!

Bake biscuits 12 mins or until hints of lovely golden brown begin to appear at the edges!

Enjoy!

Charleston Spice Co.

 

Fresh Strawberry Piscorita

You had me at strawberry.

For 2 tasty Piscomargs you’ll need the following:

3/4 lb. fresh strawberries

4 oz pisco of your choice (we use Portón)

3 oz Ginger Sugar simple syrup

2 oz Meyer lemon juice

1 oz Cointreau

pinch of fine salt

1 1/2 cups ice

Throw all the ingredients into your blender. Blend it up, serve in a salt rimmed glass.

Salud!

Charleston Spice Co.

 

Lavender Flower Sugar Cookies

These are really good.

They’ve got a lovely hint of lavender that will rock your socks but not overwhelm your senses. The green dye is not necessary, I just thought this would make a cute St. Paddy’s Day treat!

Here’s what you need:

1 cup butter

1/3 cup sugar

2/3 cup Lavender Flower Sugar

1 egg

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Combine flour, baking powder, and salt in a bowl and set to the side. Cream butter and sugars until light and fluffy. Add the egg and mix well. Slowly add in the flour mix. Mix until completely combined.

Split the dough in half and roll out to desired thickness. I placed both sheets of dough onto a baking sheet layered with parchment paper and then placed them in the refrigerator for 30 minutes.

Preheat oven to 350 F. Take one sheet of dough out at a time and cut into desired shapes. When you only have awkward pieces left, don’t just eat it, roll that extra dough out again to desired thickness and rotate it out with the sheet waiting in the refrigerator.

Place cookies on baking sheet lined with parchment paper and bake for 8-10 minutes or until the edges begin to brown slightly.

These cookies will last several days in an airtight container.

Stay sweet,

XO

Charleston Spice Co.

Coconut & Oat Cookies

These coconut and oat cookies are pretty addicting. I’m surprised there where any left to photograph the day after I baked them, they just kept disappearing one by one.

The not-so-secret ingredient in these magical chewy puffs of delight is Garam Masala. That’s right, Garam Masala! The blend has a beautiful flavor and it doesn’t have to be used just in savory dishes!!!

Here’s the recipe, it makes about three dozen:

1/2 cup butter

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup all-purpose flour

1/4 teaspoon baking soda

1 1/2 teaspoons Garam Masala

1/4 teaspoon salt

1 1/2 cups shredded coconut

1 1/2 cups old-fashioned oats

Preheat oven to 350°F. Line your baking sheet with parchment paper.

Beat together butter and sugars. Add the egg and beat well. Combine flour, baking powder, garam, and salt. Gradually add this mix to the butter mixture and mix well. Slowly stir in the coconut and oats.

Form the dough into balls, roughly 2 teaspoons worth of dough in size, space evenly on your baking sheet and bake 10 mins or until the edges become a lovely golden brown. Let cool on the pan for a few minutes then move to a wire rack to continue cooling.

They should be good for a few days in an airtight container (if you can stop people from eating them).

Stay sweet!

XO

Charleston Spice Co.