Chicken with Grill Seasoning

Chicken doesn’t have to be boring.

Chicken with Grill Seasoning

Rub it down with a little olive oil and Grill Seasoning, let it sit for at least 15 minutes then cook it up however you fancy. Grill it, roast it, bake it, sautee it ~ whatever you do it’ll be great!

XO

Charleston Spice Co.

Advertisements

Roasted Potatoes

roasted potatoes

Simple. Easy. Delicious.

What more could you ask for in a side dish?

Here’s how ya make some killer roasted potatoes:

Preheat oven to 450°F. Peel or don’t peel your potatoes (it’s your choice, listen to your heart). Cut into wedges or cubes. Throw into a bowl and coat with olive oil. Sprinkle on the seasoning of your choice, and mix ’em up so they’re good and covered (we like Grill Seasoning or Oikogeneia or Durango BBQ, oh heck, we’ll put any of our blends on roasted potatoes!). Spread the potatoes out on a cookie sheet lined with parchment paper and bake in the oven for 30 to 45 minutes depending on the size of your potatoes.

Let cool a little and ENJOY!

XO

Charleston Spice Co.

 

Grilled Corn

Grilled Corn

If I could write a love song about corn I would.

Cream it, grill it, pan fry it, throw it in a stew.

No matter what you do, I’ll love it. And I might even love you.

It’s an epic sort of love, I posted about grilled corn last year and I’ll probably post about it next year too.

I mean, look at this beauty:

Grilled Corn

Talk about tasty. YUM.

We pulled back the husk, stripped out those little white hairs, rubbed on some olive oil, and then lovingly sprinkled Grill Seasoning on all the cobs. Then we wrapped them back into their husks and tied them with string to keep all that goodness inside:

Grilled Corn

 

Then we threw those puppies on the grill and let the magic happen.

Grilled Corn

*sigh* Isn’t summer marvelous?

Let’s stay this way forever,

XO

Charleston Spice Co.

Grilled Corn

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.

Grilled Corn

grilled corn

Isn’t that pretty?

It’s pretty tasty.

And easy too, just pull back the husk and get rid of all those hairs. Coat the corn with a little olive oil and sprinkle with the blend of your choice! We put our Mediterranean Oil Blend on half the ears and Grill Seasoning on the other half. Fold the husk back up and tie with culinary string. Now they are ready for the grill!

If you don’t want to mess around with the husk you can husk the corn completely. Once you have oiled and seasoned them, wrap the ears up in aluminum foil and throw them on the grill.

grilled corn

Happy grilling!

-Charleston Spice Company

Dry rub ribs

July 4th 2014 RIBS

Mmmmmmm ribs. What more can we say?

Here’s how we make our dry rub ribs:

Preheat oven to 250 F.

Coat ribs with olive oil then coat with the rub of your choice. We decided to do a third with our grill seasoning, a third with cocoa nib rub, and the other third with espresso steak rub.

Place the ribs on a cookie sheet, cover with aluminum foil and place in the oven for 2 hours. And it is as simple as that!

We did this the night before we were going to be eating them so we placed them in the refrigerator after the 2 hours. The next day we threw the ribs on the grill to heat them back up and give them that special taste you can only get from a grill!

July 4th 2014 RIBS

Happy eating!

-Charleston Spice Co