Recipes

Jalapeño Refrigerator Pickles Posted on 9 Aug 12:52 , 0 comments

You will be astounded by how easy it is to make your own pickles (with a kick!) in your very own kitchen.  Recipe developed by Little Bird Confections in New York using their award-winning Little Bird Fire Syrup.  Enjoy!

Ingredients

  • 6-8 small to medium-sized Persian cucumbers (or 2-3 medium to large English cucumbers)
  • 1/2 cup white vinegar
  • 1/2 cup Little Bird Fire Syrup

Preparation

  1. Using either a very short knife or a mandoline set to a thin setting, slice all of the cucumbers into a large bowl that has a lid
  2. Pour the vinegar and the Little Bird Fire Syrup into the bowl. Mix to coat the cucumbers
  3. Cover the bowl with a lid a chill at least 4-hours. Flavors continue to develop the longer the cucumbers sit in the mixture. They are at their bes after 24-hours in the fridge

Enjoy on their own or on top of your favorite sandwich for a little sweet heat.

Makes approximately 2 cups.

Recipe and photo reprinted with the permission of Little Bird Confections


Grilled Onion Dip Posted on 9 Aug 12:30 , 0 comments

This is one of the many outrageously delicious recipes created by The Coastal Table.  We never need an excuse for great onion dip.  But if you do, there's always a big game day right around the corner....the Superbowl, the World Series, The Final Four and the Stanley Cup final!  This is the perfect game day snack....well, we think it is the perfect everyday snack!

Ingredients

  • 1 medium onion, cut into 1-inch slices
  • Extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 1 to 2 tablespoons white wine vinegar
  • 1 1/4 teaspoons Hella Company Aromatic Bitters

Preparation

  1. Heat grill (or grill pan) to medium heat
  2. Brush both sides of onion with olive oil and season with salt and pepper
  3. Place onions on the grill and cook until charred (about 5 minutes)
  4. Turn onions to the other side and cook for 5 minutes. Remove from grill and allow onions to cool
  5. Once cooled, place onions in a food processor and pulse until almost smooth (you want a bit of texture but no big chunks of onion)
  6. Transfer to a medium bowl and add mayonnaise, sour cream, 1 tablespoon vinegar and bitters. Season with salt and pepper
  7. Taste for flavor and adjust as desired. Cover with plastic wrap and chill until ready to serve

Recipe and Photo reprinted with the permission of The Coastal Table

 


Smoked Chili Wings Posted on 9 Aug 12:28 , 0 comments

Tired of the same old wings?  This recipe was created by Foodietales, which is an awesome food blog that you should subscribe to right away!  These wings have a ton of flavor and are the perfect balance of sweet, savory and spicy.  We made these wings in the oven but you can make them on the grill of you prefer.  Enjoy!

Ingredients

  • (12) air-chilled wings

Ingredients - Marinade

  • 1 tablespoon Hella Smoked Chili Bitters
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Sriracha
  • 1 tablespoon fresh orange juice
  • 1 garlic clove, minced
  • 2 teaspoons dark brown sugar
  • 1 teaspoon kosher salt, plus 1/4 teaspoon more to toss on wings before serving
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili flakes

Preparation

  1. Combine all marinade ingredients in a bowl. Separate in half into two separate bowls. Reserve one bowl of marinade to sauce the wings after they have been cooked. Use the other half to marinade the wings for at least 30-minutes or up to 12-hours in the fridge
  2. Before cooking, preheat the oven to 450-degrees
  3. Place wings into a baking dish. You can line the dish with foil to make cleanup easier, if you prefer
  4. Roast for 35-40 minutes until dark golden brown
  5. When they are cooked, return the wings to a clean bowl, add reserved marinade, 1/4 teaspoon kosher salt and toss until well coated
  6. If you prefer to grill the wings, make sure the grill is hot before putting the wings onto the grill. Turn them occasionally to make sure the wings do not burn. They should take 25-minutes on the grill

Recipe and Photo reprinted with the permission of FoodieTales


Smoked Chili Roasted Almonds Posted on 9 Aug 12:27 , 0 comments

This is another gem of a recipe created by The Coastal Table using Hella Company Smoked Chili Bitters.  The Coastal Table is a beautiful site filled with gorgeous food photography, recipes, a blog and a store.  Check it out!  In the meantime, prepare a batch of these magnificent roasted almonds and enjoy them with your favorite beverage!

Ingredients

Preparation

  1. Preheat oven to 350-degrees
  2. When oven is hot, add almonds on a baking sheet. Set timer for 10-minutes
  3. While almonds are baking, combine sugar, salt and cayenne. Add bitters and mix well until combined
  4. Melt butter and add to bitters mixture. Mix until well combined
  5. When almonds are roasted, remove from oven and promptly add to the mixture. Mix well with spatula
  6. Gently pour coated almonds on to a baking sheet and return to the oven for 6 minutes
  7. Remove from the oven and let cool. Break them up with your hands and let cool

Recipe makes approximately 2 cups.  The almonds will keep in an airtight container for up to 2 weeks.

Recipe and Photo reprinted with the permission of The Coastal Table


Caramel Popcorn Posted on 9 Aug 12:26 , 0 comments

You won't be able to stop licking your fingers after you've finished a bowl of this cinnamon and caramel-infused treats.

Ingredients

  • 1/2 cup popcorn kernels
  • 1 1/2 cup brown sugar
  • 1 1/2 stick butter (we use salted, but use unsalted if you prefer)
  • 1/4 cup light corn syrup plus 2 tablespoons
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 3 teaspoons Hella Bitters Aromatic Bitters
  • 1/2 teaspoon baking soda
  • 1/2 to 1 cup chopped pecans (or your favorite nut)

Preparation

  1. Start by popping the corn kernels. Follow label instructions for best results
  2. Chop the pecans
  3. Heat the oven to 250-degrees
  4. Coat a large baking dish with butter or cover it in foil
  5. Add the popcorn and chopped pecans to the dish and set aside
  6. Over medium heat, add the corn syrup, brown sugar and salt to a saucepan. Bring these ingredients to a boil and cook for 5-minutes, stirring constantly. Reduce heat slightly and cook for another 3 minutes
  7. Remove the caramel from the heat and whisk in the aromatic bitters, vanilla, cinnamon and baking soda. Whisk for about 15-seconds until there is a light foam
  8. Immediately add the caramel to the popcorn and pecans, mixing thoroughly to coat and spread the popcorn into a single layer
  9. Bake for 45-minutes, turning the popcorn every 15-minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites

Recipe and Photo reprinted with the permission of Hella Company


Crab Cakes with Pad Thai Sauce Posted on 9 Aug 12:06 , 0 comments

If you are looking for a recipe to create an appetizer that will impress, this one is for you.  The crab cakes are full of flavor and simple to make.  If you keep the ingredients in your pantry, you can put this recipe together in a flash.  The recipe was created by Watcharee Limanon, a Thai culinary artist trained at some of the finest culinary schools in Bangkok. Her recipes are fun to make and are simple and delectable! 

Ingredients - Crab Cakes

  • 1 lb. lump crab meat, drained
  • 1 egg
  • 3-4 tbs.Watcharee's Pad Thai Sauce
  • 2 tbs. cilantro, chopped
  • 1 cup panko (Japanese bread crumbs)
  • 1 tbs. sesame seeds (optional)
  • Lime wedges

Ingredients and Prep - Thai Sriracha Mayonnaise Dressing

  • ½ cup mayonnaise (for lighter version use egg free, gluten free and dairy free mayonnaise)
  • 3-4 tbs. Thai Sriracha chili sauce (or more to taste)
  • Pinch of black pepper

Combine all ingredients.  Store in refrigerator until serving time.

Preparation

  1. In a mixing bowl, combine crab meat, egg, Pad Thai sauce, cilantro and panko and mix well
  2. Chill in refrigerator for 10-15 minutes
  3. Form into patties and broil for 10-15 minutes or until cooked through
  4. Serve crab cake patties with pad Thai sauce or Thai Sriracha mayonnaise dressing.  Sprinkle sesame seeds.  Enjoy!

Makes 20 small crab cakes.

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces


Grilled Shrimp Satay Posted on 9 Aug 11:50 , 0 comments

This dish will be a hit every time.  Watcharee Limanon created this recipe for Grilled Shrimp Satay. She is a master of creating recipes that are delicious and easy to make at home.  Grilled Shrimp Satay is one of the most ordered dishes from Thai restaurants for take-out.  Why not make a fresher version at home with ingredients from your pantry?  All you need to pick up at your local seafood shop or grocery store is 20-30 large fresh shrimp.  Not only is this dish outrageously good, it is far more economical to make at home than to order from your local Thai restaurant.  Enjoy!

Ingredients

  • 1 cup Watcharee's Peanut Sauce
  • 20-30 large shrimp, shelled and de-veined
  • ½ cup coconut milk
  • 1-2 tsp turmeric
  • 1 Tbsp yellow curry powder
  • 1 Tbsp light soy sauce
  • 1 tsp sugar
  • 30 bamboo skewers

Preparation

  1. Soak bamboo skewers in water for 15-20 minutes
  2. Mix coconut milk, turmeric, yellow curry powder, light soy sauce and sugar together
  3. Set aside ¼ cup of the marinade sauce for brushing during grilling
  4. Marinate shrimp with the sauce for 20-30 minutes in the refrigerator
  5. Thread marinated shrimp onto each bamboo skewer, brush each side with reserved marinade sauce, and grill over high heat for about 1-2 minutes per side until the shrimp are cooked through
  6. Discard marinade used to soak the shrimp
  7. Transfer grilled shrimp to a platter and serve with Watcharee's Thai Peanut Sauce for dipping

Serves 4

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauce


Camembert and Rose to the Grindstone Phyllo Cups Posted on 8 Aug 17:07 , 0 comments

This recipe was adapted at Jamnation from an original Smucker's recipe.  This easy appetizer combines everything you'd serve on a cheese plate into one elegant, scrumptious bite: cheese, jam, fruit and crispy base. Camembert and Rose to the Grindstone pair beautifully together and the strawberry lends a fresh tartness, which we recommend with a dry white wine or something sparkling.

Yield: 15 bites      Active Time: 15 minutes         Total Time: 30 minutes

Ingredients

  • Frozen phyllo cups (15 in a box)
  • ¼ lb. Camembert
  • 5-6 teaspoons Rose to the Grindstone
  • 6 small strawberries, sliced
  • Very small mint leaves

Preparation

  1. Preheat oven to 350°
  2. Trim rind from Camembert and cut cheese into fifteen ½" cubes. Note: Camembert is much easier to handle when it is cold
  3. Place phyllo cups on baking sheet with Camembert cube inside each cup.
  4. Bake in oven until cheese melts, 8-10 minutes
  5. Remove from oven and immediately top each with heaping ¼ teaspoon of Rose to the Grindstone
  6. Place strawberry slice on top of jam and top with a small mint leaf
  7. Serve immediately

Recipe and Photo reprinted with the permission of Jamnation


Razzle Bazzle Meatballs Posted on 8 Aug 17:05 , 0 comments

These meatballs are high on flavor and low on effort. Throw everything in a crock-pot for a few hours and like magic, out comes succulent, intensely flavorful, little juicy meaty delights. Razzle Bazzle combines with balsamic and ginger for a tangy, Asian spin. Make plenty – leftovers desired.

Yield: ~40 bites      Active Time: 10 minutes       Total Time: 55 minutes

Ingredients

  • 20 oz. package frozen party meatballs
  • ⅔ cup Razzle Bazzle Jam
  • 1 tablespoon + 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon red pepper flakes
  • 2 teaspoons fresh ginger, grated or minced
  • Sesame seeds, for garnish

Preparation

  1. Spray a crock-pot with nonstick spray. Add Razzle Bazzle, sugar, vinegar, Worcestershire sauce, and red pepper flakes. Stir together
  2. Once combined, remove ⅓ cup of the mixture and set aside
  3. Add the meatballs and stir to coat
  4. Cover and cook on low for 5 hours or on high for 2 ½ hours
  5. Remove the lid to add the ginger and reserved sauce. Turn the crock-pot to high if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly
  6. Garnish with sesame seeds

Note: This recipe doesn't have to be made in the slow cooker. You can bake these with the sauce in a covered baking dish at 325 degrees for 45 minutes. Then stir in ginger and reserved sauce and cook 15 minutes more.

Recipe and Photo reprinted with the permission of Gillian Reynolds of Jamnation Jam


Baked Chicken Drumettes Posted on 8 Aug 12:36 , 0 comments

Chicken Drumettes are great for a party or gathering of foodies with an appetite for finger food.  These are easy to prepare and absolutely delicious.  They offer a Thai twist on the classic "wings" your guests will find everywhere else. This recipe was developed by Watcharee Limanon, a Thai culinary artist trained in Bangkok. She trained at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School in Bangkok.  There were so many requests for Watcharee's traditional Thai recipes that she created her own line of spectacular sauces.  You will love this recipe!

Ingredients

  • 2 pounds chicken drumettes
  • 1 1/4 cup Watcharee's Pad Thai Sauce
  • 1 cup deep fried crispy shallots (available in Asian Grocery Stores)
  • 1/4 cup rice bran oil (or other healthy oil)

Preparation

  1. Marinate chicken drumettes in 1-cup Watcharee's Pad Thai Sauce for 30-minutes in refrigerator. Reserve 1/4 cup Watcharee's sauce to drizzle drumettes before serving
  2. Preheat the oven to 450-degrees
  3. Remove the chicken drumettes from refrigerator and let stand at room temperature before cooking. Heat grill pan on medium heat for 3-5 minutes to prevent sticking and brush pan with oil. Grill chicken drumettes until brown crispy stripes form on each side
  4. Bake marinated chicken on a baking sheet lined with foil and sprayed with oil for 30-35 minutes until the skin is caramelized and the chicken is cooked through
  5. Drizzle reserved 1/4 cup Watcharee's Pad Thai Sauce over drumettes before serving and sprinkle with crispy shallots

Recipe and Photo reprinted with permission of Watcharee's Thai Sauces

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