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TUTORIAL - Cajun Chicken Marsala

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

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 so wonderful how playing with different spices can totally transform a dish you are getting tired of, to something new and exciting!


We hope that you enjoy this too!


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TUTORIAL - Baked Focaccia Bread

Posted by Milford Spice Company on 3/18/2015 to Italian

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 were 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 mostly 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 Evening in Milan in olive oil as our dipping sauce.


We hope you enjoy this recipe!


To see recipe click on recipe title

TUTORIAL - Jambalaya

Posted by Milford Spice Company on 3/17/2015 to Cooking Photo Tutorials

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 was 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!


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Mexican Blast Taco Salad

Posted by Wine & Spice on 3/5/2015 to South of the Border

A fun way to to spruce up Taco Tuesday!  A very light, healthy and delicious salad to brighten up your day!  I use Mexican Blast This is my twins favorite dinner!  It is a recipe that the kids can help with so its fun for everyone!  The layered ingredients are so flavorful that you do not need a dressing!  Bathing suite season is closer than we think!  


A glass of Red Wine Sangria pairs very well with this salad!


Wine & Spice Makes Everything Nice!


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Citrus White Bean Bruschetta

Posted by Gourmet Protoge on 3/3/2015 to Italian

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Truffle Roasted Brussel Sprouts

Posted by Gourmet Protoge on 3/3/2015 to Veggies!

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