Charleston Spice

Lavender Tropical Sunset

Charleston Spice - Tuesday, August 28, 2012

2 1/2 Cups Water

1 Cup Sugar

1 Tbsp Lavender Flowers

1.5 oz Rum

3 oz Pineapple Juice

Drizzle of Grenadine

 

Make a Lavender simple syrup: heat 2 1/2 cups water and 1 cup of sugar over medium heat until sugar dissolves. Remove from heat and add 1 Tbsp Lavender flowers and infuse for 20 minutes to 2 hours.

add .75 oz of lavender simple syrup, 1.5 oz rum and pineapple juice to a shaker filled with ice, Shake until well blended, strain into martini glass. Drizzle a little Grenadine on top and enjoy!

Substitutions:

Use 1/2 cup of lavender flower sugar to 1 cup of water when making simple syrup and omit the lavender flowers.

 

Herbes de Provence Chicken

Charleston Spice - Tuesday, August 21, 2012

2 boneless, skinless chicken breasts

3 oz olive oil

1 1/2 tsp Herbes de Provence

1 1/2 tsp lemon juice


Place chicken brest in a ziplock plastic bag. Add oil, Herbes de Provence and lemon juice to bag. Close bag and massage mic with the chicken breast. Allow to marinate at least 20 minutes and up to 6 hours. Place onto sheet pan or 13 x 9 dish. bake at 350º for 30 - 45 minutes or until fully cooked.

Herbes de Provence Quiche

Charleston Spice - Tuesday, August 21, 2012

1/4 pound bacon, chopped

6 oz mushrooms, sliced

3 Tbsp butter

1/4 Cup onions, chopped

2 Tbsp red bell pepper

3 cloves garlic, chopped

4 eggs, beaten

1 3/4 Cup milk

1 tsp sea salt

1/2 tsp black pepper

1/2 to 1 tsp Herbes de Provence

 3 Cups grated swiss cheese

1 pie crust


Saute chopped bacon until crispy, remove from pan to a paper towel. Pour off all bacon grease, add 2 Tbsp butter to pan, heat, and add mushrooms. Saute about 3 to 4 minutes, remove from pan. Add 1 Tbsp butter to pan, heat, and add onions, red bell pepper and garlic. Saute for 5 minutes, add Herbes de Provence and saute for an additional munute. Beat eggs, milk, salt and pepper. Layer bacon, mushrooms, onion mix and cheese in pie curt, pour in egg mixture. Bake at 375º for 50 minutes.

Bloody Mary, Charleston Spice Style

Charleston Spice - Tuesday, August 21, 2012

Us Charlestonian's know a good Bloody Mary when we taste one, and while there are some good premade mixes available on the market, a homemade mix will always taste better, especially if you use this recipe.


5.5 oz tomato juice (we like to use the little cans of low sodium V8)

1 - 2 tsp Caribbean Oil Blend

dash Worcestershire sauce

1 1/2 oz Vodka (the large side of your Jigger)

Smoked Salt for garnish


Add all ingredients to a shaker with ice and shake until well mixed. Rim glass with your choice of smoked salt, either Yakima or Durango works perfectly. Pour contents of shaker into glass, Garnish with your choice of either pickled okra, celery stick, olives, Pepperoni or what ever your prefer. Sit back on you patio with a good book and some friends and enjoy!


Basmati Rice

Charleston Spice - Tuesday, August 21, 2012

This Basmati rice recipe was originally designed as a side dish for our Curry Salmon, but now we use it as our everyday rice dish. The dried fruit gives it just a little sweetness and the cinnamon adds some depth and richness.

2 cups Basmati Rice

2 Tbsp unsalted butter

3 1/3 Cups water

1 tsp Salt or to taste

1/4 teaspoon of Cinnamon Chips

1/4 Cup dried cranberries (or which ever dried fruit you prefer)


Rinse rice in water until the water runs clear, drain well. Melt butter in a pot over medium high heat, then add the drained rice and cook for 2 minutes, stirring constantly. Stir in water, salt, cinnamon, and dried cranberries and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is gone, this should be about 20 minutes. Remove from heat and let sit covered for 5 minutes. Fluff rice gently with a fork.


Curry Chicken

Charleston Spice - Monday, August 13, 2012

2 Large potatoes, diced

2 Tbsp Olive Oil

2 large onion, chopped

1 Tbsp Curry

2 Boneless, skinless chicken breast, diced

6 oz plain Greek Yogurt


Boil potatoes in salted water until for tender, drain and set aside. Heat oil on medium high, add onions and saute for 3 to 5 minutes until tender. Add curry and saute for 30 seconds. Add Chicken, saute until cooked. Lower heat to medium low, add potatoes and yogurt. Cover and heat until hot.


Serve with Basmati rice (see basmati rice recipe) and your choice of condiments on the side.

Toasted Coconut, Chopped Apple, Dried Cranberries or Raisins, Chopped Peanuts, or Chopped Cucumbers.

Curry Potato Salad

Charleston Spice - Monday, August 13, 2012

1 Ib Potatoes, Diced

1tsp Olive Oil

2tsp Curry Powder

1/2 Cup Mayonnaise

1 Tbps Vineger

2tsp Sugar

1 Egg, hard boiled, chopped

1 Tbps Onion, chopped

1/2 Celery Stalk

1/2 tsp Sea Salt

1/2 Black Pepper

1/3 Cup Craisins


Place potatoes in a pan with water to cover. Boil until fork tender, drain and cool. Heat Olive Oil in saucepan over medium heat. Add Curry powder, stir and reduce heat to low, Cook for 5 minutes. Cool and stir in mayonnaise, vinegar and sugar. Place potatoes in a bowl with the egg, onion, celery, salt and pepper. Pour the curry mixture over the potatoes and stir.


Serves: 4

Curried Chicken Salad

Charleston Spice - Monday, August 13, 2012

A great twist on traditional Chicken Salad, Its fantastic served on a fresh Croissant.

1/2 Cup Celery

1/2 Cup Diced Onion

1 Apple, Diced

1/2 Cup Craisens

1 Ib Cooked Chicken

1/2 Cup Plain Greek Yogurt

1/3 Cup Mayonnaise

1 Tbsp Curry (Sweet, Mild, or Hot)

Salt and Pepper to taste


Dry roast Curry on medium heat until just warmed. Combine Yogurt, Mayonnaise, Heated Curry powder, salt and pepper. Add Celery, onion, Apple, Craisens and Chicken and stir to coat. Serve immediately or refrigerate until ready to serve.

Serves 4


Curry Salmon

Charleston Spice - Monday, August 13, 2012

2 Salmon Filets

1 1/2 tsp Curry (Sweet, Mild or Hot)

1/2 tsp Garam Masala

1/4 tsp Sea Salt

Olive Oil


Mix together Curry, Garam Masala, and Sea Salt. Rub Olive Oil on Salmon and sprinkle evenly with a thick coat of the spice mix. 

Bake at 400º for 10 to 15 minutes depending on the thickness of the Filets.

Serve with Basmati Rice (see Basmati rice recipe)


Serves: 2

Garam Masala Salmon

Charleston Spice - Tuesday, June 05, 2012

2 Salmon Filets

2 tsp Garam Masala

1/4 tsp Sea Salt

Olive Oil

 

Mix Together Garam Masala and Sea Salt. Rub olive oil on Salmon and sprinkle evenly with a thick coat of the spice mixture. Bake at 400º for 10 - 15 minute depending on the thickness of the Salmon Filets.

Serve with Basmati rice cooked with 1/4 tsp of Cassia Cinnamon Chips and 1/4 cup dried cranberries.


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