For the toasted walnuts ½ cupwalnuts A pinch of cayenne ¼ tsp salt 1 tbspmaple syrup
For the roasted root vegetables
1 ½ cups of root vegetables, cut into in ½’ dice (we used sweet potatoes and butternut squash) 1 tbsp olive oil Pinch of salt Sliced red onion
For the salad 4 cups of arugula Supreme 2 blood oranges Shaved ginger Raw red onion
For the beets 4 small beets 3 tbsp olive oil Pinch of salt
For the dressing 1 tbsp.Chai Pear Element Shrub 2 tbsp. olive oil 1 tbsp. blood orange juice Pinch of salt 1 tbsp of the olive oil that the beets were cooked in
Preheat the oven to 400°F In a cast iron pan and toast the walnuts in the salt, maple syrup and cayenne over a medium heat for 2 -3 minutes.
Put the diced root vegetables in a roasting pan and drizzle the olive oil over them, stir them to make sure they’re covered with the oil. Roast the vegetables for 25 minutes, stirring occasionally to stop them from sticking.
In the meantime wash and dry the arugula and lay it on a large platter.
Make the dressing. Combine the shrub with the oil and whisk until it is emulsified. Place the toasted walnuts on top of the leaves. Then add the roasted root vegetables.
Arrange the blood oranges on top of salad. Pour over the dressing over the salad and serve.
Recipe and photo reprinted with the permission of Charlie Berkinshaw
A warm weather cocktail we can really get behind, a good Dark and Stormy is the epitome of thirst quenching. Sweet and spicy from the ginger beer, tart from the lime with a nice kick from the rum and bitters. Named a Dark and Stormy because if you add the rum on top of the ginger beer it will float creating a dark layer (the rum) and a stormy layer (the ginger beer).
Fill a highball with ice and add ginger beer. Gently top with rum and bitters. Garnish with lime wedge. The layered drink will look theatrical but not be properly mixed - before enjoying squeeze lime wedge over rum, drop into the drink and stir gently with straw (or your finger).
Recipe and Photo reprinted with the permission of Hella Company
Whether it's ice coffee, cold brew or a hot cup of joe we love adding a couple dashes of aromatic bitters to it and it's finally time to get the word out. This recipe is very simple, believing in the ancient rule that bitters + sugar = delicious. We like ours black but you can always add some dairy. Hot or cold, you're good to go.
In a mixing bowl combine sugar and bitters and pinch of sea salt.
Mix with your fingers until the sugar is moist. To prepare the bacon you can use whole strips or cut and shape into smaller pieces. Either way, add the bacon to the sugar mixture making sure the pieces are not stuck together.
Rub the sugar into each side of each piece until fully absorbed.
Lay pieces of bacon across a baking sheet - if you can, use a grated rack in the baking sheet to raise bacon and allow for fat to drip off.
Put in oven and bake for about 15 minutes until caramel brown.
Remove from oven, sprinkle a little sea salt over all the pieces and then remove with tongs on cool dry surface. A Silpat works great if you have one. As it cools it will harden. If strips are whole after they’ve cooled cut into bite size pieces.
Recipe and photo reprinted with the permission of Hella Company
We're always looking for an awesome rib recipe. Lucky for us, our friends from Mas Appetit rose to the occasion with this fantastic, versatile spice rub – it's aromatic, complex, and uniquely flavorful. But don't stop at pork, this rub is delicious on whatever meaty delight you fancy.
Coffee Spice Rubbed Spareribs Recipe By Mas Appetit
In a medium bowl combine finely ground coffee, ancho chile powder, dark brown sugar, smoked Spanish paprika, dried oregano, ground coriander, fresh ground black pepper, mustard powder, red pepper flakes, ground ginger, Kosher salt, fennel, garlic powder, cocoa powder, ground cardamom, and cinnamon. Set aside until ready for use.
The Ribs
Drizzle the ribs all over with olive oil.
Apply a generous amount of the spice rub to both sides, along with a few dash each of the bitters and sherry vinegar.
Cover over and refrigerate overnight.
When ready to cook, let ribs stand for 30 minutes prior to going in the oven.
Preheat oven to 400.
Move ribs to a lined baking pan fitted with a rack.
Pour 1/2 cup of water in the bottom of the baking pan, and then cover the ribs over tightly with tin foil.
Place pan carefully in the oven and cook for 90 minutes, until the ribs are fork tender.
Once cooked to the desired tenderness, set oven to high broil, uncover and cook ribs an additional 2-3 minutes on each side.
Move to a serving plate and dress with BBQ sauce.
Recipe and Photo reprinted with the permission of Hella Company
8 oz. (medium width) dried flat rice noodles or banh pho noodles
1/4 cup vegetable oil
4 lobster tails, steamed, baked or grilled
1/4 cup water
4 eggs
1 cup fried soybean curd or firm tofu, cut into 1/2 inch cubes
1/2 cup preserved sweet radish
1 cup chives, sliced to 1-inch long
3 cups bean sprouts, rinsed
1/2 cup ground unsalted roasted peanuts, crushed
1 lime, cut to wedges
1 tsp. ground hot chili (optional)
Preparation
Soak noodles in cold water until soft for 20-30 minutes, drain and set aside
Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles. With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook the eggs until almost done. Stir the noodles to cover the eggs, add Watcharee's Pad Thai sauce, tofu, chives, radishes, and 2 cups of beansprouts. Mix well and turn off the heat.
Warm green curry sauce over medium heat, add chicken and cook through
Slice eggplant into quarters
Add eggplant, sweet basil leaves and shredded kaffir lime leaves. Mix well and simmer for 5 minutes. You may substitute eggplant with your favorite vegetables such as broccoli, bell peppers, cauliflower, carrots, squash or zucchini
Serve with steamed jasmine rice, brown rice or roti
Servings: 2
Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces
