Ribeye Cooked in Cast Iron Skillet

Posted by wine & Spice on 8/7/2019 to Gourmet Gary's


I made the most amazing Ribeye steaks for dinner!  I introduced you guys to Gourmet Gary earlier in the summer.  He works with local ranchers and sells the most amazing beef!  He also sources the best seafood around.  

Mark’s Espresso II is the perfect rub to use on a 1st class piece of beef. This is hand blended with ancho chile powder, brown sugar, Spanish paprika, ground espresso beans, sea salt, black pepper, yellow mustard, coriander, ginger root, de arbol chile powder and Mexican oregano.  The espresso ends up complimenting the beef perfectly, enhancing not overpowering.  


I decided to cook these in a cast-iron skillet with an herbed butter finish.  Cast iron cooked steaks are perfectly browned with a crisp crust and moist interior.  Melts in your mouth.  Gourmet Gary has a special for our customers.  Scroll down to see.  Free box of amazing prawns with order!


I made a smashed new potatoes and a side of oyster mushrooms to with this gorgeous Ribeye.


A glass of Petit Syrah is perfect with this dish.


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.


Gourmet Gary’s Special:


FREE WILD CAUGHT GULF PRAWNS!!!!!!!


Gourmet Garys is a family ran Colorado company. We work directly with ranchers and distribute their beef. We are half the price of the store/butcher and deliver to your door.


We’re doing a crazy deal on our Grass Fed/corn finished Black Angus steak case. The case is 40 cuts that is normally 489.00. But online pay only 329.50 and also receive FREE 2lb box of Wild Caught Gulf Prawns. A 50.00 value. This is $7.00 and change a meal!!! Can’t even get a #1 at Chick-fil-A for that.


Our beef is 3x’s cheaper than your local butcher. We have hundreds of customers and dozens of five star reviews!!!!!!


Order here!!!!

https://www.gourmetgarys.com/?aff=6

Bourbon Molasses Shrimp

Posted by Wine & Spice on 7/31/2019 to Seafood

Big Easy Bourbon Molasses is truly one of my absolute favorites!  It is flavorful and bold with the smoke of bourbon barrel smoked salt, a touch of bitter sweet with natural granulated black strap molasses from New Orleans, and other flavors to give you a unique taste of Louisiana. 


Today I decided to immerse myself in the South.  I made Bourbon Molasses Shrimp, succulent and so flavorful!  I served with white cheddar cheese grits and sautéed collard/mustard greens.


Any iced cold Iced Tea is perfect with this meal.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Blackened Prawns

Posted by Wine & Spice on 6/27/2019 to Gourmet Gary's

We have a new partnership with Gourmet Gary’s Natural Foods.  He has the most amazing beef and seafood, sustainably raised without any hormones, antibiotics, or any GMO's.  To see Gary's introduction, chick here.

Today I used the Prawns.  They are huge, plump and sweet.  You get two, 2 lb frozen sleeves in a box.  I seasoned them with our new Louisiana Blackened Seasoning.  This is a SALT FREE mix hand blended from paprika, garlic, yellow mustard, onion, black pepper, oregano, cumin, cayenne, thyme, bay leaves and celery seed.  It has a touch of heat and is great as a traditional blackening seasoning or as a dry rub.  It has an amazing complex flavor.

I served the Blackened Prawns with a Lemon Risotto.  Amazing flavor combination!



To check out Gary's Crazy deals, click here: HTTP://WWW.GOURMETGARYS.COM?AFF=6

A light Chianti went beautifully with this dish.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Lemon Risotto

Posted by Wine & Spice on 6/25/2019 to Vegetarian

I wanted to make a side dish that made my Blackened Prawns sing.  What complements Prawns better than a Lemon Risotto!  Creamy, lemony, luscious risotto!

I seasoned this risotto with our Citrus Sea Salt.  This is hand blended from smoked sea salt, ginger, lemon, lime and orange zest, and a hint of black pepper.  It is incredible on green beans, fresh or roasted tomatoes and asparagus.  Also great on fish and chicken.   We love to squeeze a little fresh lemon, lime or orange juice first and then add the salt.

While this dish takes a little time, it is really easy and well worth the effort.

Any ice cold Italian Moscato works great with this dish.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Introduction to Gourmet Gary

Posted by Milford Spice Company on 6/25/2019 to Gourmet Gary's


I have had the pleasure of working with Gourmet Gary for the past 4 years.  It is great to work with someone who is as passionate about his products as I am about ours.  Once you taste his meat and seafood, you will see why!   Our partnership is an organic one, as our products are literally made for each other!  I have seen customers come back and just rave over the quality of his products, and after using them for our family, I can certainly see why!  Amazing!  Below is his introduction from his website and you will also find a link to sample these products for you and your family.

Click this link to see his crazy deals!  http://www.gourmetgarys.com?aff=6





About Me, Gourmet Gary

Best Burger Ever!

Posted by Wine & Spice on 6/13/2019

Nothing says summer like grilling burgers!  Juicy, cheesey and flavorful!  This is a mini tutorial on how to make the Best Burgers Ever!


A couple of key points!  1) Buy freshly ground meat from the butchers counter-needs to be 80/20, anything leaner is too dry. You want beef that has been processed as little as possible and that is loosely packed.  Anything in a tube in too tight.  The extra effort is totally worth it!  2) Minimal handling when mixing at home!  3) Indentation. Make a thumb print in the middle of each patty.  This helps cook it evenly.  4) DO NOT press down with spatula!  This makes the juices flow out (bad) and compresses the meat (bad).


These are truly the best burgers that I have made.  As with seasoning any  dish, you can use any spice blend that sounds good.  Same with burgers, your imagination is the limit.  Play with the toppings, buns, condiments and cheeses.  Some ideas to try are:


Brighton’s Burger Blast:

 - Cheddar, Lettuce, Tomato, Onion.  Basic Condiments


Mark’s Expresso II:

- Blue Cheese, Lettuce, Tomato, Onion & Whole Grain Mustard


Cow Conditioner:

- Swiss and Caramelized Onions, Dijon Mustard 


Kenny’s East Texas Cajun:

- Pepper Jack with Caramelized Onion and Green Peppers, Mustard


Tantalizing Thai:

- Jack Cheese, Fresh Pineapple & Teriyaki Sauce


Pontiac Trail Pig Powder:

- Smoked Gouda, Caramelized Onions & BBQ Sauce


Big Easy Bourbon Molasses:

- Brie, Roasted Red Bell Pepper & Fig Jam


Evening in Tuscany:

- Fresh Mozzarella, Tomato & Pesto


Fabulous Fajitas:

- Queso Cheese & Salsa


Mix and match the toppings too!  Some fun thoughts:


Assorted Cheeses

Lettuce

Tomato

Onion

Onion Rings

Pineapple

Caramelized Onions

Roasted Red Bell Pepper

Over Easy Egg

Bacon

Mornay Sauce


Also play with the condiments:


Various Ketchups

Assorted Mustards

Sriracha Sauce

Mayo

Salsa

Teriyaki Sauce

Sweet & Sour Sauce

Pesto

BBQ Sauce


Any iced cold beer works with this dish!


Wine & Spice Makes Everything Nice!


Click here for printable recipe.

Super Sun Bowl

Posted by Marie - Milford Kitchen on 6/10/2019 to Salad

A combination of turmeric, ginger, Vietnamese cinnamon, and black pepper, Milford Spice Company's Sun Powder blend makes this salad pop with flavor. As an added bonus, it’s super healthy. It’s also delicious in coffee, yogurt, and shakes, too! 


Click here for a printable version of this recipe.

Grilled Keego Harbor Kickin' Chicken

Posted by Marie - Milford Kitchen on 6/5/2019 to Chicken & Poultry

Honey Chipotle Corn Chowder

Posted by Marie - Milford Kitchen on 5/1/2019 to Soup


One of my favorite things about Spring & Summer is sitting out on our back patio eating BBQ and corn. The Honey Chipotle spice pack from Milford Spice is perfect for this Corn Chowder recipe. It's sweet and spicy and brings a comfort food feeling to this light dish.  


Marie's website is MilfordKitchen.com.


Click here for a printable version of this recipe.

Vegan Tikka Masala

Posted by Wine & Spice on 4/27/2019 to Vegetarian



I am beginning to really love Vegetarian and/or Vegan entrees once or twice a week. It makes you feel soo good! My daughters and I adore Indian food and decided to try a vegan version of Tikka.

MSC Tikka Masala is hand blended from guajillo chili powder, bay leaves, smoked sweet paprika, turmeric, roasted garlic, cayenne, black pepper, ginger, cumin, fenugreek, cardamom, nutmeg and cloves.

A lot of recipes call for a can of coconut milk and yogurt. I chose to make mine without. The result is a light and delicious Tikka Masala. But, you certainly can add one or both, but not needed.

The flavor is amazing! A touch of heat, just enough to tickle your taste buds.

A lovely glass of Pinto Grigio pairs beautifully with this dish. 

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Baked Zucchini Coins

Posted by Wine & Spice on 4/27/2019 to Vegetarian

Who doesn’t adore the bounty towards the end of summer? Zucchini has been plentiful and delicious. I tried something similar to this recipe at a restaurant years ago and thought it would be fun to replicate.


Today I used Louisiana Red Beans & Rice, this is hand blended from onion, garlic, parsley, celery, cumin, cayenne, bay leaf and red pepper flakes. The name is deceiving as you can use this very versatile blend in just about anything! It is a bit smokey with just a hint of heat and is great in anything from beans (check out Instant Pot Baked Beans) to salad dressing.


This is great as an appetizer on warm summer nights! I used a ranch dressing to dip the coins in, but you can use any type of dipping sauce you wish.


An iced cold Blue Moon beer paired really well with this.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Moroccan Couscous Salad with Spring Vegetables

Posted by Sandy on 4/26/2019 to Vegetarian
Recipe courtesy of Marie Kelly, Milford Kitchen.

This fantastic salad with couscous and spring vegetables was created by Marie Kelly from Milford Kitchen. The recipe uses asparagus and spring onions which are excellent this time of year. The chickpeas (a.k.a. garbanzo beans or chi-chi beans) complement this healthy salad with their crunchy goodness and are also high in fiber and protein.


The dressing is seasoned with Moroccan Vegetable Rub from Milford Spice Company. This spice blend is blended from cumin, coriander, chili powder, smoked sweet paprika, cinnamon, allspice, ginger, cayenne and cloves. It will add a delicious pop of flavor to the salad.


Click here for a printable version of this recipe.

Skillet Fried Chicken

Posted by Sandy on 4/23/2019 to Chicken & Poultry
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. 

What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well-made fried chicken.

Summer Chicken Zing is a zesty blend of traditional spices with hints of heat and citrus. Use it to spice up your chicken on the barbie, or season whole poultry, poultry sections and boneless poultry. It's great on pork as well! Heck, we use it on just about everything. Even makes a quick dip for veggies or crackers when added to a little cream cheese and/or sour cream.

Click here for a printer friendly version of this recipe.

Ground Chicken Sandwich with Taleggio Cheese

Posted by Sandy on 4/22/2019 to 20 Minute Skillet
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Ground chicken is just as versatile as ground beef. It’s lighter in taste than other ground meat and
has less fat and calories, so it’s a healthier option but still easy to use and economical too. 

Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Our Ground Chicken Sandwich uses Milford Spice Company's Summer Chicken Zing for a delectable taste.

Click here for a printable version of this recipe.

Meatless Mushroom Lasagna

Posted by Sandy on 4/22/2019 to Vegetarian
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Lasagna are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese.

Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. Here is a recipe for a delicious Meatless Mushroom Lasagna, incorporating the versatile Milford Spice Company's An Evening in Tuscany.

Slow Cooker Beef Brisket

Posted by Sandy on 4/14/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Brisket is a cut of meat from the breast or lower chest of beef or veal. It is usually sold boneless. Because brisket is a tough cut of meat, it's best when braised (that is, simmered in a small amount 
of liquid), either in the oven, the slow cooker, or on the stove top. Two different cuts of brisket are available. The beef brisket is one of the nine beef primal cuts, though the precise definition of the 
cut differs internationally. The meat must be cooked correctly to achieve a tender result.

Russian Beef Stroganoff

Posted by Sandy on 4/8/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular
around the world, with considerable variation from the original recipe.

This recipe uses Milford Spice Company's It's all Greek to Me which is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.

Shepherd's Pie Casserole

Posted by Sandy on 3/31/2019 to Beef, Pork & Lamb

Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

The recipe has many variations, but the defining ingredients are minced red meat ("cottage pie"
refers to beef filling and "shepherd's pie" refers to lamb), cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on top. Pie name refers to a top and bottom crust. This recipe is a casserole as there is just a topping of potatoes.

Shepherd's Pie Casserole is made with Milford Spice Company's It's all Greek to Me which is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.

Dillicious Potatoes Anna

Posted by Wine & Spice on 3/30/2019 to Side Dish

Dillicious is a bright and flavorful blend of onion, garlic, salt, parsley, black pepper and dill weed. Fantastic on veggies, fish, chicken or as a dip and salad dressing. See the product info on website for a great ranch dressing recipe!


This potato dish is great with anything that you would serve potatoes with. It is crispy and crunchy on the outside, soft and wonderful on the inside. I served with Sous Vide Lamb Chops and Asparagus.


I highly recommend using a cast iron skillet for this dish. The heat generated creates such a wonderful crust! You can use a large one or a couple (or more) small ones. It is kind of fun for everyone to get a mini Pommes Anna each!


A lovely glass of Petite Sirah pairs beautifully with this dish. 




Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe

Pepperoni Bread with Dipping Sauce

Posted by Sandy on 3/29/2019 to Appetizers
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

This bread I grew up with as a kid and it is great. This is not re-purposed pizza dough. Use bread dough for the right feel. It's really popular in West Virginia where they sell it everywhere as pepperoni rolls.
The Dipping Sauce can be used for sauce on pizza as well.

Baked Chicken

Posted by Sandy on 3/27/2019 to Chicken & Poultry
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

A true classic home-cooked dish. This recipe tastes like Mom's chicken. Using the right whole chicken is key. I used an Air-chilled Chicken. No need to worry about it being dunked in chemicals or injected with solutions and no antibiotics used. Add what you need under the skin. It will taste like real baked chicken should. 

Lamb Loin Chops with Garlic and Lemon

Posted by Sandy on 3/23/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Lamb loin chops contain part of the backbone. Muscles include the eye of the loin, separated from the tenderloin by T-shaped finger bones, and the flank. Lamb loin chops are bigger than rib chops. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling. This recipe uses Milford Spice Company's It's All Greek to Me and are best cooked in a cast iron skillet.

Arborio Rice Dressing

Posted by Sandy on 3/21/2019 to Chicken & Poultry
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

This recipe is my mom's Rice Dressing and it's a great side dish. She would make a strong tasting homemade Chicken Broth for this recipe. There is lots of chicken fat that adds a smooth richness to this dish. I changed the rice from a standard rice to Arborio. It is great with Baked Chicken or Pork Roast. You can use the leftover rice by making rice balls or patties with Panko bread crumbs the next day.

Shredded Beef Enchiladas

Posted by Sandy on 3/20/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

An enchilada (en·chi·la·da) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or a combination. Originating in Mexico, enchiladas are a popular dish throughout Mexico and the American Southwest. This recipe has a different twist. We use Beef Short Ribs that are cooked Sous Vide. The meat is very tender and flavorful.

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.   
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