London Broil

Let’s just take a minute and talk about what dreams are made of.

(Uh, a meat eater’s dreams, definitely not a vegetarian’s dreams.)

Like this luscious London broil from Solo Verdi Meats:

Solo Verdi London broil

I’m not usually one to salivate over a bloody hunk of meat. In fact if you asked me what kind of meat I love I’d tell you I like brussels sprouts.

But this was really good.

Solo Verdi London broil

Here’s how you make it happen:

1.) Go to the farmers market.

2.) Find the person who’s selling pasture raised or grass-fed beef and get yourself some.

3.) If you’re at the Charleston, Summerville, or Mount Pleasant farmers market, find your favorite spice dealer and buy some Cocoa Nib Rub or the blend of your choice. (If you’re not from around Charleston that’s okay you can still get your spice blends HERE.)

4.) The night before you plan on grilling your meat, cover it with your spice blend, place it in the fridge and let it become the piece of deliciousness it was meant to be.

5.) After you grill it to perfection the next day, remove it from the heat, cover it, and let it sit a little while longer. If it’s a really good piece of grass-fed meat then it just needs a little while longer to truly be as tasty as it can be. We let ours rest for an hour while we assembled the other part of our meal, stuffed baked potatoes.

6.) After twenty minutes to an hour, slice it up and enjoy!!

Solo Verdi London broil

Have a great weekend!!

XO

Charleston Spice Co.

 

The Tower of TexMex

The Tower of TexMex

I had planned to post about Vanilla Ice Cream today.

But then I fell in love.

With life, and cherry tomatoes, and love, and guacamole, and a darn good poached egg.

*sigh*

And you know, people in love are irrational, so I put the Vanilla Ice Cream post to the side so that you guys could see this beauty.

The Tower of TexMex

The funny thing is, this all started out with an idea to make huevos rancheros. One thing led to another and you know what they say, when you give a mouse a cookie… So our crack team assembled this tempting tower of goodness and delight!

Here’s how you can make this happen:

Corn tortillas cut into squares (you’ll need 4 squares for every tower)

1 large onion, diced

1 lb. ground pork

2 Tablespoons Chimayo Chili Blend

1 pint of cherry tomatoes, cut in half

1/4 cup masa flour (optional)

Some mixed beans (we had some hanging out in our freezer already)

Guacamole

Sriracha sour cream (that’s right, just add some sriracha to that sour cream in your fridge)

Cheese of your choice, grated

Lettuce, shredded (mostly just for garnish)

Tomatillo

Eggs, one or two for every tower you plan to make

Rice

1 cup of corn

1 cup of bell peppers, chopped

Start off by making your rice, saute the corn and bell peppers in the pan you’re going to make your rice in, then add your rice and water and cook as per usual.

While the rice is cooking, brown your onions, add the pork, and chimayo chili blend, brown some more. Add the masa, this helps bind it all together so you don’t lose any of the flavor from the juices! Put in tomatoes and cook until they’re just warmed through. Remove from heat.

If you have a griddle, start getting it warm to toast the tortillas. If you don’t have a griddle you can use a big pan. While you wait for the griddle to heat up, assemble everything else you need: shred the lettuce, grate your cheese, make your guacamole!

Toast your tortilla squares to the perfect toastiness for you, we let ours stay pretty soft, but depending on how high you want to stack your towers, a firmer tortilla platform may be necessary.

Once your tortillas are perfect, get a new pan and fill it with your tomatillo over medium to high heat and poach those eggs!

Once the eggs are poached, let the assembling begin!

Here’s how we layered our towers (from bottom to top):

tortilla, rice, pork mixture, cheese, tortilla, beans, sriracha sour cream, cheese, tortilla, guacamole, tortilla, egg, tomatillo.

The Tower of TexMex

Here’s to dreaming big and falling in love,

XO

Charleston Spice Co.

 

 

 

Jalapeño Garlic Black Truffle Popcorn

What do you do with two beautiful jalapeños,

Jalapeños

a few cloves of garlic, and some black truffle sea salt?

Truffle salt

You could make some popcorn!!!!

Jalapeño, truffle salt and garlic popcorn

That’s right, POPCORN!!!!!

I slice the peppers into rings and the garlic into slivers and put the truffle salt on standby. I have a Whirley Pop so I put the popcorn and oil in and turn the stove on high. When the oil starts to bubble in a spirited manner I throw in the peppers and garlic and continue the popping as per usual. The delayed addition keeps the overall heat down and makes it so the garlic and peppers aren’t overly roasted. But you can add the peppers sooner or later depending on the peppers you are using and your own personal preferences.

Once the popping is complete I pour the popcorn into my bowl. At this point it’s always nice to have a second pair of hands so one person can pour the popcorn in layers while the other person makes sure to get the appropriate amount of truffle salt onto all the popcorn!!

Happy popping!!

XO

Charleston Spice Co.

Jalapeño, truffle salt and garlic popcorn

Artichoke and Avocado Spread

Artichoke and Avocado Spread

Inspired by a recent trip to one of our favorite wine and cheese shops, my mom and I decided to make some sort of artichoke spread.

When we first pulled out the artichoke hearts we were thinking something along the lines of olive oil, olives, and artichoke but then we saw half an avocado sitting all alone on the counter and we started moving in a whole new direction.

What we created was a beautiful combination of artichoke dip and guacamole. Perfect for an afternoon snack or cocktail hour.

Artichoke and Avocado Spread

Here’s what you need:

1 cup artichoke hearts, chopped

1/2 an avocado

2 ounces cream cheese

1 teaspoon Adobo

Hot pepper paste to taste (we used about 1 1/2 tablespoons of ají mirasol paste!)

Cheese for topping, optional

Mash avocado and cream cheese together until somewhat smooth and blended. Add in Adobo and chili paste. Stir in chopped artichoke hearts. Top with a light dusting of cheese and serve right away with bread or crackers!! We found that the spread was best on slightly toasted and crunchy bread!

Artichoke and Avocado Spread

Now you might be asking, what’s up with this ají mirasol stuff? And why does that knife say Braniff?

It’s all connected, my friend. As it happens my mom spent a large part of her younger years in Lima, Peru. Thus hot peppers and hints of Peruvian cuisine are part of her soul and flair in the kitchen and often find their way into last minute meal creations like this one.

But what about the knife?

Oh yes, when she and her family flew down to South America airlines like Braniff provided real silverware on flights, fancy huh? I’d like to think they stopped that practice on account of too many people taking these cute little knives with them and not because they may have presented a safety hazard.

Hope you’re having a great week!

-Charleston Spice Co.

Creamy Dill Spread

Creamy Dill Spread

This spread is perfect for bagels, crackers, and bread. It’s also divine when spread on top of a steak or a burger!!

Here’s what you need:

8 oz. cream cheese, at room temp

1 heaping Tablespoon Dill Dip

1 Tablespoon cream style horseradish (if using pure horseradish, use 1/2 amount)

Combine all ingredients in a bowl and mix them all together. Let sit overnight or use right away!

This is one way we’ve used it, creamy dill spread and lox toast with deviled eggs and avocado on the side:

Creamy Dill Spread

Hope you have a great weekend!

xoxo

Charleston Spice Co.

Pimento Cheese

pretty darn good

Yup, this pimento cheese recipe is pretty darn good. We kept “testing” it after we mixed it up just to make sure it really was as good as we thought. And it was, every time.

Here’s how you can become an addict, uh, we mean, a great pimento cheese maker:

3 pounds cheddar cheese

3 ounces pimentos

1/4 cup mayonnaise

1 teaspoon adobo

pimento cheese

Combine all the ingredients on a plate and mash together with a fork until combined to your liking. And it’s as simple as that! Eat right away or put in the refrigerator for future use.

pimento cheese

Waffles with Asian pears and prosciutto

Can you feel it?

Fall is in the air!

At least for now, who knows what it’ll feel like tomorrow, but yesterday we were craving warmth and deliciousness. So we made waffles and soup, and the waffles, woah. They were a blissful combination of sweet and savory and happiness:

Prosciutto Waffles

What you’ll need:

2 cups flour

2 teaspoons baking flour

2 tablespoons sugar (we used vanilla bean sugar)

1 heaping teaspoon of poudre douce

1/2 teaspoon salt

2 eggs, separated

2 cups milk

4 to 6 tablespoons melted butter

1 1/2 – 2 cups Asian pears, cut into little cubes

At least 6 strips of prosciutto cut into smaller pieces

Combine all dry ingredients. Beat egg whites until they are stiff but not dry, set aside. Beat egg yolks, add milk and mix with dry ingredients only enough to blend them. Add melted butter. Fold in egg whites and asian pears, mixing only enough to incorporate. Pour batter into your waffle iron according to the iron’s instructions and layer with a strip or two of prosciutto, close iron and let cook.

Serve with fruit, roasted veggies, or a nice warm soup and enjoy!

Prosciutto Waffles