Refreshing Avocado Soup

Avocado soup

We found this recipe on Saveur and we made it.

And it was good but then we thought, how can we make a good thing great?

Why, by using Cannonborough Honey Basil Soda instead of sparkling water. Oh and also using Adobo instead of pepper, and pickled okra instead of radishes, and chipotle flakes instead of merkén… so really the recipe was just a staring point, a guideline to greatness…

This soup is the perfect addition to a hot summer evening relaxing and grilling in the backyard. It’s cool and creamy but the soda gives it an airiness that is absolutely enchanting.

Here’s what we did:

3 ripe avocados

2 cups Honey Basil Soda

1/4 cup olive oil

3 ice cubes

salt and adobo

pickled veggies

chipotle flakes

sea salt

Put avocados, soda, olive oil, and ice into a blender. Blend until smooth. Season to taste with salt and adobo.

Divide soup amongst your bowls. Top with pickled veggies, chipotle flakes, sea salt, drizzle a little olive oil on top and serve!!

Stay cool!


Charleston Spice Co.


Tasty pork picnic shoulder

I’ve dreamed about this recipe since I saw it last summer in Bon Appétit.

But it was more than just a casual daydream. I yearned, I pined, I longed to taste the delicious almost caramelized outer layer of skin and meat that the photo showed me.

When I was asked what we should do for Mother’s Day this year, I immediately started talking about this recipe. Lo and behold, a pork picnic shoulder appeared and the recipe was roughly followed to produce this:

Pork shoulder

Finally getting to eat this was amazing, like that scene from The Notebook (you know the one, “I wrote you everyday for a year“). It was a long time coming but my year-long ever-present longing was thoroughly satisfied.

My advice, don’t take so long to make this recipe, make it ASAP. It’s worth it.

Here’s how:

2 teaspoons anise powder

1 tablespoon coriander powder

1/4 teaspoon cayenne powder

3/4 teaspoon smoked paprika

2 sun-dried chimayo chili peppers, or any dried pepper of your choice (but if want the good stuff give us a call and we’ll hook you up (we don’t put these on our website))

3 garlic cloves

2 tablespoons soy sauce

1 tablespoon fish sauce

a wee bit of Adobo and Yakima Salt (or salt & pepper)

1 7 to 8 pound skin-on, bone-in pork picnic shoulder

a large crockpot

Warm up soy sauce just a tad in a small pan, throw in the chimayo peppers, this will warm them up and make them easier to slice. Once the peppers are more malleable remove from heat. Finely chop the chile and garlic into a mash. Put them into a small bowl and add the first four ingredients, soy sauce, and fish sauce.

Using a very sharp knife, score the skin and some of the fat in a tight pattern, be sure not to cut all the way through to the meat though!

Throw the meat into your crockpot. Sprinkle a light dusting of Adobo and Yakima salt onto the meat. Rub on the marinade. Cover and refrigerate over night.

Cook in crockpot on low for 10 hours. After ten hours remove from crockpot, at this point ours was so tender it fell right apart, so we threw just the skin into the oven at 450 to crisp it up a bit. After transferring the meat to a platter we threw in a little masa flour to the remaining juices and poured them over the meat.

Pork shoulder



Charleston Spice Co.

P.S. The first five ingredients of this recipe may seem intimidating, but don’t worry. Give us a call, tell us you saw this recipe and are dying to make it. We can send you the spices you need, premeasured for this exact recipe! So don’t sweat it, get adventurous, try new things, and don’t break the bank buying a ton of extra spice you don’t need.

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.

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