New York Strip Steak

Posted by Sandy on 3/19/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender. It is good cooked on the grill or equally good in a cast iron pan.   

Adobo Lime Skirt Steak

Posted by Wine & Spice on 7/11/2018 to Beef, Pork & Lamb

Adobo Lime Skirt Steak with Chimichurri Sauce. The flavors are truly spectacular.


Adobo Lime is hand blended with fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary. This blend is great in any mexican recipe, bean soup and even great on fish! 


A nice chilled glass of Merlot pairs really well with this dish.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Pork Tenderloin with Apricot Salsa

Posted by Wine & Spice on 6/27/2018 to Beef, Pork & Lamb


I adore pairing savory with a sweet component. A perfect example is this wonderful pork tenderloin with a sweet and spicy apricot salsa. Pork lends itself so well to a sweet accompaniment. The pork tenderloin needs to marinate for 4-24 hours. Also, remember when you are cooking a loin, that you need to cook all four sides.  


To season the pork tenderloin today I used Fabulous Fajitas. This adds such a great depth of flavor! Might just be one of my new favorites for South of the Border cooking. This blend is hand crafted using cumin, Mexican oregano, sea salt, red pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram, cardamom and basil. Truly fabulous in any South of the Border recipe.


A nice cold Tecate pairs really well with this dish.


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

Grilled Pork Chops with a Peach Mustard Sauce

Posted by Wine & Spice on 7/8/2017 to Beef, Pork & Lamb

Pork with fruit goes together so well. This dish has a wonderful blend of fresh peaches and mustard that makes the sauce so good. The pork is flavored perfectly using Pontiac Trail Pig Powder. So juicy, flavorful and plain delicious!


Pontiac Trail Pig Powder is hand blended with brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice. It is fantastic on baby back ribs, roasts, tenderloin and chicken too!  


A cold IPA goes very well with this dish.


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.

Chicken Caprese Salad

Posted by Wine & Spice on 6/15/2017 to Chicken & Poultry

Caprese Salad is one of my favorite summer dishes. Homegrown tomatoes and basil with fresh mozzarella, that is what I love!


My tomatoes are not quite ready yet so I made do with vine ripened tomatoes from the grocery store. Fresh mozzarella is a must, the drier aged version is not the same by a long shot. My basil however, is raring to go! I decided to make a salad today using these ingredients and paired with a chicken thigh layered with basil, tomato and mozzarella. Topped with a really great balsamic vinegar.


I used Buon Appetito to season my chicken. This wonderful salt-free blend is a balanced mix of Greek oregano, basil, marjoram, thyme, rosemary and sage. Perfect addition to tomatoes, tomato sauces, fish, poultry, meat and salad dressings.


A glass of slightly chilled Chianti is a perfect pairing with this dish.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe!

Brined Grilled Pork Chops

Posted by Wine & Spice on 6/12/2017 to Beef, Pork & Lamb

Pontiac Trail Pig Powder is one of our family’s favorite spice rubs. It makes any pork dish sing with flavor. Today I decided to brine my chops before grilling, and the result was an amazingly moist and tender pork chop with a ton of flavor!


Pontiac Trail Pig Powder is Memphis-style BBQ rub that is well balanced with sweet and hot components. It caramelizes beautifully. This award-winning rub has a history of first place winners in competition cooking. Ideal for pork chops, pork tenderloin and baby back ribs. Also great on chicken. We love it when used on pork tenderloin in the Crockpot. Just a little touch of heat. Hand blended from brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.


I served this with Grilled Mixed Veggies with Up North Grilling.


A glass of cold White Shiraz is a perfect pairing with this dish.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Grilled Mixed Veggies with Up North Grilling

Posted by Wine & Spice on 6/1/2017 to Grilling Fun!

Here is a fabulously simple summer grilled veggie recipe. You can use any mix of fresh veggies you like. I used a grill basket but this works with any type of mesh grill accessory you may have.


I used Up North Grilling in this dish. This blend is made from coriander seed, coarse black pepper, red bell pepper, green bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel. This blend is fantastic on grilled veggies and great on Corn on the cob. Wonderful on steak, pork and chicken.


A glass of cold Chardonnay is a perfect pairing with this dish.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Grilled Corn

Posted by Wine & Spice on 5/31/2017 to Grilling Fun!

Nothing screams summer like a freshly picked corn on the cob grilled to perfection! Here in Colorado they grow them by the ear…LOL. We love freshly grilled corn in salads, salsas, black beans and of course on the cob!


Up North Grilling is a fantastic blend of coriander seed, coarse black pepper, red bell pepper, green bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel. This blend is great on just about anything savory—veggies, chicken, pork, beef and fish.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Chicken Bahn Mi Sandwich

Posted by Wine & Spice on 8/25/2016 to Asian


Trying new and exotic spice blends is so much fun! I've never tried making a Bahn Mi Sandwich before. This sandwich is "street food" in Vietnam. I have seen them on menus at restaurants and in many cooking magazines. They looked great, but seemed very exotic to make—too many spices I would never use again. When Milford Spice Company introduced the Easy Bahn Mi blend—I jumped in.


The Easy Bahn Mi is salt-free and hand blended from demerara sugar, ginger, coriander, clove, cinnamon, red pepper flakes, sesame, black pepper and lemongrass. Great as a dry rub or marinade.


The final result was a sandwich with a complex layers of flavors—fresh, flavorful and delicious. This is easily a new family favorite. I marinated the chicken and made some quick pickled veggies.


We enjoyed an ice-cold beer with this sandwich.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Chipotle Grilled Shrimp Salad

Posted by Wine & Spice on 6/5/2016 to Grilling Fun!

What is there not to love about Honey Chipotle! It has a little sweet and a little heat, I use this on just about everything. The flavor is so fantastic, natural honey marries beautifully with the smoky heat of the chipotle for a combination you can't beat on fish, chicken and veggies! Hand blended from granulated honey, sea salt, chipotle powder, granulated onion, Spanish paprika and Italian seasoning.


This salad is so refreshing and perfect for a light meal on a hot summer night. The shrimp can be grilled outside or inside in a grill pan.


A glass of chilled Sauvignon Blanc paired very nicely with this salad!


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.

Greek Salad with Grilled Veal

Posted by Wine & Spice on 6/4/2016 to Beef, Pork & Lamb


I have absolutely fallen in love with the Mediterranean Blend! I adore the fresh flavors of the region. This is the essence of the Mediterranean with herbs, spices and citrus. This blend is great for chicken, fish, pork and beef as a rub. Take your fresh veggies and sprinkle this blend for a full range of flavors. It is a great table condiment without the salt and sugar. Hand blended from thyme, oregano, sage, basil, rosemary, garlic, lemon peel and black pepper.


I made a vinaigrette and seasoned the veal with this rub. You can substitute veal with chicken and it would still be great. With almost any spice blend you can make a vinaigrette. Just use equal amounts of oil to vinegar. For this recipe I used 1/3 cup olive oil and a 1/3 cup lemon white balsamic vinegar with 1 tbsp Mediterranean Blend. Let it sit to soften the dried herbs and enjoy!


This is a really easy meal to make and is so light and flavorful. Perfect for a summer night's supper. The veal/chicken can be grilled outside or in a grill pan inside.


I also made a really quick garlic flatbread instead of croutons. Yummy!


A glass of chilled Chardonnay paired very nicely with this salad!


Wine & Spice Makes Everything Nice!


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It's All Greek Grilled Chicken and Radicchio

Posted by Wine & Spice on 5/25/2016 to Chicken & Poultry

I adore this time of year. It is warm outside and we want to eat healthier and lighter. This recipe is a play on a great dish by Tyler Florence. It is so light and refreshing, the roasted herb garlic dressing that accompanies this is absolutely fantastic! It is a great shade of green and oh-so good!


If you have never roasted your own garlic, you are in for a treat! It really mellows the flavor and and enhances the sweetness. So good you can just pop them in your mouth and enjoy by themselves. You can roast the garlic a day in advance if you wish. Just keep them in the fridge.


I used It’s All Greek to Me to enhance the flavors. This is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg. Also great as a dressing, on chicken, pork and fish. It brings out the Greek in you and the flavors of the Mediterranean into your home!


This pairs beautifully with a Mythos beer. Enjoy!


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Mojo Grilled Pork Tenderloin

Posted by Wine & Spice on 5/6/2016 to Beef, Pork & Lamb


We love grilling all year around. Three feet on snow, no worries! Though there is something really special about grilling in the spring when everything in turning green and lush. This Mojo Pork Tenderloin in the epitome of fresh tasting.  


Mojo is a Cuban marinade that uses citrus fruits, specifically sour oranges. Since this is something we do not have readily available, my research shows that we use 1 part orange juice to 1/2 equal parts of lemon and lime juices. The addition of Orange Zest makes the flavor pop—so good! Milford Spice Company's Orange Zest is made from only the fabulous parts of the orange peel, not the bitter pith! Great on salad dressings, in tea, desserts and orange chicken. I also used Cumin to enhance the Mexican flavors..  


It is ideal to let pork marinate in fridge overnight. If you are unable to do so—then a minimum of 4 hours. Remember to remove pork from fridge and from the marinade and let warm up for about 45 minutes prior to grilling. This ensures that the meat will cook evenly.


We hope you enjoy!


A glass of Pinot Grigio pairs beautifully with this meal.


Wine and 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]

Seoul City BBQ Chicken & Fruit Kabobs

Posted by Wine & Spice on 6/23/2015 to Asian

Seoul City BBQ is one of my new favorite spices. It is so flavorful and complex—sweet with a little bite! I decided to try it with chicken skewers and grilled fruit. It turned out wonderful and was great as a salad.


This is really easy to make on the grill. A light, family meal perfect for a warm summer day. The whole family loved it—fresh and cool!


I enjoyed a cold glass of Chardonnay with this salad.


Wine & Spice Makes Everything Nice!



Click here for a printable version of this recipe.

Espresso Rubbed 4th of July Lamb Chops with Red, White & Blue Salad

Posted by Wine & Spice on 6/22/2015 to Beef, Pork & Lamb

4th of July conjures up hamburgers and hotdogs, brats and sliders. Why not try something a little bit different! Today I made a lamb chop using Mark’s Espresso Rub II and served it with a Red, White & Blue salad, and a really simple dressing to complement. This is truly refreshing on a hot day and looks so pretty. Very simple to make and delicious!


I enjoyed a Red Wine Cooler with this meal.


Wine & Spice Makes Everything Nice!

Click on recipe title to see full recipe.

Saigon Grilled Banana's Foster

Posted by Wine & Spice on 6/3/2015 to Grilling Fun!

It is always fun to try new things!  We were having some guests for dinner and I wanted a quick and easy, yet fabulous, dessert.  The Grilled Bananas Foster could not be easier to make and is truly scrumptious!  Saigon Cinnamon is so special and it really shines in this dessert.


If you are making this for children, on it the rum and add apple cider instead.  More rum to use for adults!


Wine & Spice Makes Everything Nice!


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Korean BBQ Sirloin Skewers

Posted by Wine & Spice on 6/1/2015 to Asian

I used Seoul City BBQ to marinate a thick sirloin steak and made into skewers for grilling. This turned out fabulous! The flavor was fantastic—sweet and spicy with a great Asian flair.


This is really easy to make on the grill. A light, family meal that's fresh and cool—perfect for a warm summer day. I served this with short grain white rice and a slaw of cucumbers, cabbage, fresno pepper and Seoul City BBQ.


I enjoyed a cold Cass Korean beer with this meal.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Grilled Pork Tenderloin Medallions

Posted by Wine & Spice on 5/27/2015 to Beef, Pork & Lamb

My husband loves to grill, so I ordered a bunch of new spices. My package came today and I am trying out the Smoked Tea Rub for the first time. It smells divine! I had some pork tenderloin I was planning to grill so I decided to try my new rub with it. The Smoked Tea Rub added amazing flavors, truly delicious!


I served this with mashed potatoes topped with very thinly sliced green onions.


I enjoyed a glass of Merlot with this meal.


Wine and Spice Makes Everything nice!

Click on recipe title to see full recipe!

Mark's Espresso Grilled NY Strips with Smashed Potatoes

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

Every Friday night we grill a steak.  We have fallen in love with Mark’s Espresso Rub!  It adds a wonderful depth of flavor that really accentuates the flavor of the grilled steak.  It adds a faint bitter undertone that is absolutely addicting!


I served this with a “smashed” potato which is a play on the baked potato but much faster to cook and a salad.


Hope you enjoy as much as we did!


We enjoyed a glass of Shiraz with this meal.


Wine & Spice Makes Everything Nice!


To see recipe click on recipe title!

Spatchcocked Chicken

Posted by Wine & Spice on 4/21/2015 to Chicken & Poultry

Spatchcocking or butterflying is a preparation that removes the backbone and flattens the bird out.  This method cooks the chicken much quicker than whole, and allows all of the skin to get golden brown and crispy, not just the the breast.


Fish Delish is quickly becoming a family favorite.  It is so versatile and like the name implies, delicious!  I used it to season the chicken and as part of the seasoning for the potato salad.


We were in the mood to grill today because it feels like spring and we wanted a summer meal!  We grilled our chicken using this method and served it with Wordhouse Wow Grilled Corn and Delish Potato Salad.


Hope you enjoy as much as we did!


We enjoyed a glass of Pinot Grigio with this meal.


Wine & Spice Makes Everything Nice!


To see recipe click on recipe title!

Wordhouse Wow Grilled Corn on the Cob

Posted by Wine & Spice on 4/16/2015 to Vegetarian

Fresh Corn on the Cob is so wonderful!  I like to grill them in their husks with a little butter and Wordhouse Wow Herb blend.  Soo good!  


Enjoy!


Wine & Spice Makes Everything Nice!


To see recipe click on recipe title!

Caribbean Chicken Skewers

Posted by Wine & Spice on 4/15/2015 to Chicken & Poultry

A delicious way to enjoy the taste of the islands!  A really fun dinner for the kids to help with.    Quick and easy!  We served this with glazed carrots and a lime cilantro rice.  Just add lime juice and cilantro to cooked rice and fold in.


A Pina Colada goes wonderfully with they meal!


Wine & Spice Makes Everything nice!



To see recipe click on recipe title!

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!


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Bourbon Barrel Grilled Ribeye Steak

Posted by Wine & Spice on 12/2/2014 to Beef, Pork & Lamb


My family loves grilling all year long!  It doesn’t matter if there is a blizzard outside, if we are craving steak, it has to be grilled!  This is the first time we have tried the Bourbon Barrel Smoked Black Pepper and it is outstanding! It adds such a depth of flavor to the meat, makes it taste like you bought it at an expensive steak house!  To add another fabulous layer of flavor I sprinkled a little Truffle Salt on top to finish.  Amazing!   I made this for a Friday night date dinner.  Served with a wedge salad and baked potato.


My husband and I enjoyed this meal with a glass (or two) of Shiraz.


Wine and Spice Makes Everything Nice!



To See Recipe Click on Recipe Title

Spice Up Your Cooking Without Salt

Posted by Milford Spice on 10/11/2014 to Chicken & Poultry
Many people believe that absolutely nothing beats the taste of salt. Salt does have a way of bringing out the flavor of many foods it’s used in, and generally speaking, salt is widely used by just about everyone to cook. Most of the pre packaged food that we regularly eat is preserved using salt. Salt is not only a form of flavoring food, but it also acts as a main preservative.
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