Jamaican Me Crazy Pulled Pork
This Jamaican Jerk Pulled Pork is so perfect using Milford Spice Company’s Jamaican Me Crazy! We like our pulled pork on its own, but you can easily make this and use it for sandwiches, on pizza, or even in a summer salad! It goes great with grilled pineapple, too!
When shredding meat: Place your meat in the bowl of your Kitchen Aid mixer, and, using the paddle instrument, turn it on slow and in just a few seconds, you’ll have perfectly shredded meat!
Up North Grilling Spice Steak Sandwich
What a sandwich! Milford Spice Company’s Up North Grilling Spice really jazzes up this sirloin steak to make this perfect summer sandwich.
Habanero Garlic Pepper Smash Burgers
These are some tasty, spicy, burgers thanks to Milford Spice Company’s Habanero Garlic Pepper! The key is to smash those bad boys so the juices go up instead of out of the burger. SO GOOD! If you don’t want it too spicy, you can substitute the pepper jack cheese for whichever cheese you prefer, or omit it altogether. Any way you smash it, it’s perfection!
Oh my goodness does my house smell amazing! These Big Easy Bourbon Molasses Pulled Pork Sandwiches are so juicy and flavorful! Though the recipe calls for extra BBQ sauce, I gotta be honest, I didn’t need any extra BBQ. The flavors of the Milford Spice pack were more than enough to make the pork perfect! Do me a favor and try the pork without first - you may not want to add any BBQ sauce either!
These Ribs are a must for anyone with an Instant Pot! The
Milford Spice Habanero Garlic Pepper makes such a perfect marinade! The
sweetness of the BBQ sauce hits your lips and the spiciness of the habanero
delightfully lingers until the very last bite.
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!
The Instant Pot is another of my new favorite tools for the kitchen. The Instant Pot infuses an amazing amount of flavor into what you are cooking. This is a very basic Beef Stew, it is amazing how a few ingredients can come together to taste soo good!
Today I made a Beef Stew with a Ravensview Rosemary Garlic blend. It is hand blended from black pepper, sea salt, black pepper, garlic, onion, chives and rosemary. It is fantastic for lamb and other red meats. Great on beef and pork ribs and roasts. We use it on roasted potatoes and other veggies too.
This dish takes a little over two hours to make, but the time is well worth the wait! You might think, it's a pressure cooker won't it cook faster? The point here is that cooking it this amount of time makes the meat incredibly tender!
I served this fabulous Beef Stew over mashed potatoes. Very delish and healthy too!
A glass of Cabernet Sauvignon is a perfect complement to this dish.
Wine & Spice Makes Everything Nice!
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.
I used Evening in Tuscany because the delicate blend of garlic, Kosher salt, Mediterranean oregano, basil, crushed red pepper, black pepper, rosemary, onion and parleys perfect for a Sunday Sauce!
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!)
Want to get out of a rut? This recipe is easy to prepare and will make your taste buds sing! Adobo Lime Skirt Steak with Chimichurri Sauce. The flavors are truly spectacular. You can also use chicken or pork, you can grill or you can use a grill pan.
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.
Click here for a printable version of this recipe.
I have found a sandwich that is beyond delicious! The pressed Cubano Sandwich has evolved into a sophisticated blend of flavors that dance on your tongue! Adobo Lime rubbed pork tenderloin, ham, swiss cheese and Quick Pickles on a french roll and pressed to perfection.
Adobo Lime is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary. This spice blend is amazing on pork, chicken, veggies, salmon and shrimp. One of my personal favorites!
This recipe includes another recipe for Quick Pickles. DO NOT SKIP THIS STEP! These pickles make the sandwich a 15 instead of an 10! Super easy and truly quick! I used Devils Dust (but you can use red pepper flakes too) to spice it. Remember that as the name implies, a little bit goes a long way! For the lovers of SPICY HOT this blend is amazing! Ghost pepper, jalapeno and habanero flakes come together in this fiery mix.
A cold mug of Hatuey Beer pairs perfectly with this sandwich!
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.
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!!!!!!
I think there is nothing more fun than to travel the world and different cultures by cooking their foods. Today I really wanted to taste a Passover Brisket. I have many Hebrew/Jewish friends and this is a compilation of what they described to me.
What is there not to love about a yummy beef brisket? Especially when you season it with Mark’s Espresso Rub II. The deep richness of coffee combined with the brown sugar provides an ideal caramelized crust on your steak. Got a little kick! DELICIOUS on beef ribs! Ancho chile powder, ground espresso beans, Spanish paprika, brown sugar, yellow mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and chile de arbol powder.
I served this with a Potato Kugel Casserole.
A glass of Merlot paired very well with his meal.
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.
Pulled Pork is a basic start to so many dishes. It cooks long and slow—12 hours in a very low oven. The result is an amazingly tender and juicy pork that shreds almost by just looking at it!
We used Pontiac Trail Pig Powder to season the roast. This 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.
I added a layer of BBQ Sauce on top to help seal in the spices and also for moisture.
You can use the shredded pork for Pulled Pork Sandwiches—as I did today—or in tacos, soups, salads and stews. This also freezes really well, which is great because it leaves a lot of leftovers.
A ice cold Pale Ale tasted fabulous with this meal.
I received a Sous Vide for Christmas! I have seen this type of cooking on the cooking shows for many years. I'm excited to try it at home.
Today I am making filet mignon using this method seasoned with Up North Grilling, which has a fabulous peppery finish and lots of flavor complexity. It is hand blended from coriander seed, coarse black pepper, red bell pepper, green bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
Sous Vide is a French cooking method and it means “under vacuum”. It is slow cooked in a temperature controlled water bath. The Sous Vide circulates the water and the temp remains steady throughout the cooking process.
Cooking a filet mignon this way ensures that the meat is the same “color/temp” from edge to edge. So, in my case perfectly medium rare all the way through.
Is is necessary to sear quickly after it is cooked to get the crust that we all love!
A glass of Cabernet Sauvignon is perfect with this dish!