Homemade Tamales - Tutorial

Posted by Wine & Spice on 1/10/2017 to Cooking Photo Tutorials

Tamales are wonderful little packages of Gluten Free scrumptious yum! Once a year, my friends and I get together to make these assembly style. They are not difficult, just time consuming but well worth every second! We had so much fun, we hope you enjoy! 


We made two types of filling—red chili with pork and green chili with cheese and pork. Make the red chili sauce and the pork the day before assembling. We used two of Milford Spice Company's best selling Mexican spice blends for these. We used Adobo Lime for the green chili—this is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary. And Milford's Mexican Blast for the red chili—this is blended with Mexican Oregano, black pepper, ancho powder, pasilla powder, chipotle powder, cumin, garlic flakes, granulated onion, onion flakes and coriander.



We split the prep work and all worked together to make these fabulous. We hope this tutorial will inspire you to invite some friends over and make some memories and delicious food! 

Wine & Spice Makes Everything Nice!

Click here to see a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Roasted Leg of Lamb

Posted by Milford Spice Company on 3/2/2016 to Cooking Photo Tutorials


Leg of Lamb is a very traditional Easter meal. Though it is fabulous at any time—our Ravensview Rosemary Garlic is a perfect complement to the lamb, really enhancing the delicate luscious flavors! Hand blended from cracked black pepper, rosemary, roasted garlic flakes, chives and sea salt.


This recipe is super simple to make. Lamb can seem overwhelming and difficult to make, but we promise, it is not. Roasted fingerling potatoes and asparagus is a great accompaniment for this dinner. We used Herbes de Provence to season the potatoes.  


While the lamb is resting, there is a Popover biscuit recipe to make to round out your meal. We used a little Wordhouse Wow to add flavor to the popovers, the tarragon in this blend is fantastic.


We hope you enjoy!


Click here for a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

TUTORIAL - Sunday Sauce with Meatballs

Posted by Milford Spice Company on 4/28/2015 to Beef, Pork & Lamb


Sunday sauce (or gravy as some call it) is a long standing Italian-American tradition. In Italy many years ago, very poor Italian women made their sauce mostly with tomatoes and vegetables and if they were very lucky pork. After immigrating to America most found that meat here was so much less expensive, and the addition of beef to the sauce became a symbol of prosperity! 


Italian Mama’s and Nona’s put the sauce on first thing in the morning and it puttered all day while the rest of the family chatted and caught up. Each family adds a little something unique to their sauce so really no two family recipes would be the same.


There are many varieties of pasta available to us today. Spaghetti is traditionally used, but any shape you like will work.


Today, most families are too busy to be cooking all day! This is a quicker version of a Sunday Sauce. Though tradition has it that it only gets richer the longer it simmers.


Mangia! Mangia! (eat, eat!)


Click on recipe title to see recipe!
Need a spice blend, that's showing out of stock? Contact [email protected]

TUTORIAL - Flank Steak Tutorial

Posted by Milford Spice Company on 4/14/2015 to Beef, Pork & Lamb

Flank steak is a cut of beef from the belly section of the animal. This cut is very flavorful but if not treated properly can become very tough!


This tutorial will demonstrate two ways or preparing this cut of meat. Both methods involve grilling. Our first meal is Grilled Flank Steak with Roasted Vegetables and a Balsamic Reduction. Our second meal is Grilled Stuffed Flank Steak with Garlic Mashed Potatoes.


Both recipes use Mark's Espresso Rub II to flavor the flank steak. This seasoning is hand blended with natural sugar, sea salt, black pepper, ground espresso beans, onion powder, Spanish paprika and cayenne pepper. The perfect marriage of spices to make the flank steak sing!


It is important when cooking this cut of beef to cook it on a very hot grill for a short time. As with any meat, it is also imperative to let it rest and redistribute all the wonderful juices before cutting. Also, the need to cut against the grain is really important with this cut because otherwise the fibers will be tough and chewy.


Many cultures use the flank steak because it is economical and delicious. You will find it used a lot in Mexican cuisine in fajitas and tacos, Asian cuisine in stir-fries. In Argentina it is grilled and served with a Chimichurri sauce (click here for a link to a similar recipe on our recipe blog).


We hope you enjoy this tutorial and cook something fabulous!


Click on title to view the recipes!

Cajun Chicken Marsala

Posted by Milford Spice Company on 3/23/2015 to Cajun

Cajun food has such a wonderful kick of flavor! We have updated our basic Chicken Marsala recipe using Kenny's East Texas Cajun seasoning to give it the wonderful flavors of the Cajun/Creole cuisine. It is great fun to play with different spices and try something new and exciting!


We hope that you enjoy this too!


Click on recipe title to see recipe.

TUTORIAL - Baked Focaccia Bread

Posted by Milford Spice Company on 3/18/2015 to Cooking Photo Tutorials

Focaccia Bread is an early form of pizza as we know it today. The original version is thought to have come from the Ancient Greeks. This earlier version did not contain yeast and was flatter and crisper. The Romans added the yeast to the dough. The name Focaccia is believed to derive from the Roman words “panis focacius”. The Roman word “pan” means bread and “focacius” means fireplace.


This flat bread was cooked on hot stones. The baker used their fingers or a handle of a utensil to poke holes on the top of the bread before baking. Then they brushed the top with olive oil to help preserve it.


We are most familiar with the savory version topped with olive oil, salt, rosemary, garlic sage and sometimes cheese. You can also adapt the topping for almost any style of cooking. A South American version might contain sliced jalapeños and cheddar cheese. Your culinary imagination is the limit!


The Italians also made a sweet version that contained sugar or honey, orange or lemon peel and eggs. Now you can find Sweet Focaccia recipes containing everything from Figs, Plums and Hazelnuts to Cinnamon Sugar Focaccia Sticks.


Today we are making a basic Focaccia recipe, topping it with our fabulous Fleur de Sel Salt and using the An Evening in Milan in olive oil as our dipping sauce.


We hope you enjoy this recipe!


Click on recipe title to see recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Jambalaya

Posted by Milford Spice Company on 3/17/2015 to Cajun

New Orleans is a city of many cultures and cuisines. Influences of French, African, Spanish and Caribbean cooking methods and ingredients can be seen in the variety of Jambalaya across the region. It is a combination of smokey and spicy, very similar to a Spanish Paella.


This is a dish, like many early American dishes, that was created as an inexpensive way to feed a lot of people using the ingredients on hand. Each culture adding a little something, until it became what we enjoy today.


Legend has it that the origins of Jambalaya were created late one night when a weary traveler arrived at a local inn long after dinner service was over. It is also believed that the inn’s chef, Jean, was asked to “balayez” or throw something together to feed the hungry man. The results were delicious and it later evolved to be named Jambalaya.


We hope you will love this recipe. The flavors of the Jambalaya Seasoning Pack are amazing!


Happy Cooking!


Click on recipe title to see recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Welcome

Posted by Milford Spice Company on 2/23/2015 to Cooking Photo Tutorials


Welcome to our new Cooking Photo Tutorial Series!  We hope that these tutorials are helpful in making you feel more comfortable trying new techniques and cooking things you never thought you could.  


You can click on the Cooking Photo Tutorials section to the right.


It is our intent to be very thorough in providing detailed information, if you have any questions, comments, or requests for a specific recipe please email [email protected].


TUTORIAL - Homemade Ricotta Gnocchi, Chicken Thighs with Brown Butter Lemon Sauce

Posted by Milford Spice Company on 2/23/2015 to Cooking Photo Tutorials

Our next tutorial is Spinach & Ricotta Gnocchi with Buon Appetito Italian Seasoning Chicken Thighs.


Gnocchi is an Italian dish that can be made of either mashed potato or ricotta cheese. The name is thought to be derived from the Italian word gnoccho which translates as lump or nocca which means knuckle. This delicate dumpling is one of the oldest foods in recorded history dating back to cookbooks found from the 14th century. Though originated in Italy, it was introduced all over Europe as the Roman soldiers got around! It was brought to American by Italian immigrants and most cultures have put their spin on it. It is said that a very hungry priest choked from eating the now infamous strozzapreti (priest strangling) ricotta-spinach gnocchi too fast because they are so delicious!


These wonderful pillows of culinary perfection can seem daunting to make, but it is much easier than it looks.  Let's get started….

TUTORIAL - Homemade Pizza

Posted by Milford Spice Company on 2/12/2015 to Cooking Photo Tutorials

Fresh Made Pizza from Scratch


Pizza is believed to have been started as a street food for the working poor in Naples, Italy, around the 1700s. It was an inexpensive and quick meal. Although, the topped baked bread has been around since before 600BC, then topped with oil and herbs. It is said that King Umberto and Queen Margherita fell in love with pizza while traveling the Italian countryside in the late 1800's and it was she whom the Margherita pizza is named after. This pizza, simply topped with mozzarella cheese, basil and fresh tomatoes, was created in her honor with the Italian flag colors!


Since then Pizza has become very popular throughout the world. It can be healthy or not, depending on your toppings. The average American eats about 21 pounds of pizza a year!


Lets get started...


Earn Rewards!