Summer pisco sour

pink pisco sour

This drink is made for sultry summer afternoons and midweek day dreams.

It has the tart perfection of a classic pisco sour but the addition of a cup of blueberries gives this drink a lovely pop of summer flavor and a delightful pink color!

Throw the following ingredients into your blender:

1 cup pisco (we like Porton)

1 cup meyers lemon juice (or the juice of one lime and the rest lemon juice for a full cup)

1/2 cup sugar

1 egg white

1 cup frozen blueberries (you can use fresh but we wanted to make some room in our freezer…for more blueberries…)

Blend everything together until the sugar is dissolved. Pour over ice, add a drop or two of bitters on top and enjoy a tart taste of summer!

pink pisco sour

Salud!

XO

Charleston Spice Co.

 

Ghost Reaper Margarita

Spicy Marg

If you will recall, last year we debuted our Ghost Scorpion Himalayan Salt and we threw it in some simple syrup.

Well this year we made some Ghost Reaper Sugar. That’s right, Ghost Peppers and Carolina Reapers in organic cane sugar!! So we decided to make some more simple syrup and try it in a margarita.

And boy, were we thrilled with the result! The peppers gave our margaritas a hearty warm heat that was absolutely delightful! These margaritas have a deep subtle heat that keeps you coming back for more.

Here’s what ya need:

For simple syrup

Throw 2 Tablespoons of Ghost Reaper Sugar into a dry 1/2 cup measure. Fill it the rest of the way with plain sugar. Dissolve sugar in 1/2 cup water over medium heat. Set aside and let cool before use.

For margarita

3 ounces tequila

2 ounces lime juice

1 ounce simple syrup

1 tablespoon Cointreau

egg white (optional)

Combine all ingredients in a shaker with ice. Shake it like you mean it. When it feels right pour into a salt rimmed glass with ice and enjoy.

Salud!

Charleston Spice Co.

 

Watermelon Sangria

This sangria is pretty and tasty.

Watermelon Sangria

Just look at that color! This drink is easy on the eyes, with a sweet yet tart flavor that makes it perfect for easy sipping in the middle of the summer swelter.

Here’s what ya need:

1 cup vodka

1 cup Cointreau (or the triple sec of your choice)

6 cups cubed watermelon

750 ml Prosecco

750 ml white wine (we used a Pinot Grigio)

Cut up your watermelon and throw it into a ziplock bag. Cover watermelon with vodka and Cointreau. Seal your bag up, being sure to squeeze out as much air as possible and place in the refrigerator for 24 hours.

Pour all the contents from your watermelon marinating bag, the wine, and the Prosecco into a large pitcher. Stir, pour, and enjoy.

Watermelon Sangria

Cheers to summer!

XO

Charleston Spice Co.

Watermelon Sangria

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

Firecracker Shrimp

Firecracker shrimp

I used to hate shrimp.

Absolutely hate it, unless it was popcorn shrimp, but let’s be honest, after dunking those lil deep fried bites into ketchup they were more like chicken nuggets than seafood.

Now I love shrimp.

Absolutely love it, especially when it isn’t deep fried and dunked in sauce.

And these firecracker shrimp are no exception!!! You can serve them as an appetizer or the main dish, it’s your choice, no matter what there’s sure to be none left at the end of the meal!

Firecracker shrimp

Here’s what ya need:

1/3 cup Harissa paste

1 pound peeled shrimp

We used our own Harissa blend and followed the guidelines on the back to make a paste. Mix your paste and shrimp and let them sit up to thirty minutes. Skewer and throw them on your grill!!

It was hard not to eat these shrimp right away but we managed to hold back long enough to throw them on a bed of slaw in a hot dog bun:

Firecracker shrimp

We served these delightful sandwiches with a side of tomato cucumber salad seasoned with our spiced sea salt and grilled corn seasoned with our grill seasoning.

Firecracker shrimp

Happy grilling!

XO

Charleston Spice Co.

Artichoke and sun-dried tomato crostini

CrostiniThese are fabulous.

Oh, I’m sorry, am I supposed to say something else?

Did you look at that picture? Do those not look like little bites that will impress your friends and relatives at cocktail hour?

Well, yes but are they easy to make? Hors d’oeuvres can be such a hassle, you say.

Don’t worry they are super easy to make. The only hard part is remembering to prepare the artichoke and sun-dried tomato topping a couple days before you want to serve them. The topping will be fine after 24 hours but give it three days and it goes from being just a base hit to being a home run when the bases are loaded in the bottom of the ninth during a tied game.

Here’s what ya need:

1 cup artichoke hearts, chopped

1/4 cup sun-dried tomato, chopped

1 clove garlic, chopped

2 teaspoons Mediterranean Oil Blend (or blend of your choice)

a generous drizzle of olive oil

one baguette

enough cream cheese to spread on all your crostini

In a small bowl combine artichoke hearts, tomato, and garlic. Coat with a healthy drizzle of olive oil, mix up until evenly coated then add spices and blend all togehter. Cover mixture and store in refrigerator for at least 24 hours but preferably up to three or four days.

Slice baguette and toast to taste. Spread each toasted slice with cream cheese, top with prepared artichoke and tomato topping, and serve!

Crostini

Cheers!

Charleston Spice Co.

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.