Wednesday, July 26, 2006

Hot Chicken Seasoning

scotch bonnets
thai chilies
green Jalapeno
habanero peppers

Dry them out(i do them in a warm oven) when thoroughly dry
put them in a coffee grinder with some black peppercorns and grind until fine.

mix with salt, garlic powder, cumin and (if you can believe this) a touch of unsweetened lemon kool-aid powder.

This stuff is really stinkin hot and is awesome on wings...especially if you like your wings crispy and hot.

Tuesday, May 23, 2006

Grilled Corn with Spicy Herb Butter


1/2 cup unsalted butter, softened
1/2 tablespoon garlic, chopped
1 cup fresh basil, coarsely chopped
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Chili Powder
12 ears of corn, husks removed and halved
24 bamboo skewers

Rinse corn and drain well. Mix butter, garlic, basil, cumin, black pepper, and chili powder in container. Cook ears of corn for two minutes, covered, in boiling water. Or, brush skewered ears of corn with vegetable oil, place on the edge of the hottest part of the grill, cook slowly for 10 minutes. Place two halves corn on a serving plate, brush each half with 1/2 tablespoon butter mixture. Serve.

Spicy Chicken Salad


1/2 cup olive oil
1/3 cup lime juice
2 teaspoons Chili Powder
2 teaspoons chopped garlic
1 teaspoon Ground Cumin
4 cups cooked chicken, diced
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup cilantro, chopped
1 tablespoon chopped jalapeno
4 cups romaine lettuce
2 tomatoes, cut in wedgesWhisk first 5 ingredients to blend; mix in chicken, bell pepper, onion, cilantro, and jalapeno. Season with salt and pepper to taste. Add lettuce to chicken salad and toss. Garnish with tomato wedges. Note: May be used as a sandwich filling.

French Fries with Cumin Ketchup


1/2 cup ketchup
1 teaspoon Ground Cumin
1 teaspoon balsamic vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons Chili Powder
French FriesCombine ketchup, cumin and vinegar in bowl. Combine salt and chili powder in another dish. Cover both and let stand at room temperature while preparing French fries. Place potatoes in basket lined with paper towels. Sprinkle with chili salt and serve with cumin ketchup.

Chicken Breasts with Creole Sauce


6 chicken breasts, skinned and boned
1/4 cup oil
2 tablespoons lemon juice

1/2 teaspoon Spice Barn Paprika
1/2 cup celery, chopped
1/2 cup green onions, sliced
1 clove garlic, minced
1/2 cup green pepper, chopped
2 tablespoons oil

1 cup water
16 ounce can tomatoes, undrained
6 ounce can tomato paste
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco Sauce

1/2 teaspoon Ground Cumin

Combine oil, juice, and paprika and brush over chicken. Broil or grill chicken basting oil mixture. Make sauce: Sauté vegetables in 2 tablespoons oil. Add all remaining ingredients; simmer 10 minutes. To serve: place chicken on plate and spoon Creole sauce over. Garnish with green onions.

Diced Potatoes with Turmeric and Cumin Recipe

1-1/2 pounds new potatoes, scrubbed, not peeled
5 tablespoons vegetable oil
1/8 teaspoon ground asafetida
1/2 teaspoon whole black mustard seeds
1/2 teaspoon whole cumin seeds
1/8 teaspoon ground turmeric
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cumin seeds
1/4 teaspoon cayenne
3/4 teaspoon salt

Cut the clean potatoes into 1/2-inch dice.
Heat the oil in a wok or frying pan over a medium heat.
When hot, put in, in quick succession:
- First, the asafetida.
- A second later, the mustard seeds.
- Then, the cumin seeds.
Now, put in the potatoes and stir once or twice.
Sprinkle with turmeric.

Continue to stir every now and then and cook for about 15 minutes or until the potatoes are light browned and almost done. Sprinkle in the ground coriander, ground cumin, cayenne, and salt. Stir and cook for another 1-2 minutes.
Serves 4

Potatoes with Cumin Recipe

1 pound potatoes, cleaned and cooked until just soft (20 minutes)
3 hard boiled eggs (cook with potatoes), chopped
juice from one lemon
1/2 tsp. harissa*
1 level T. cumin
2 T. olive oil
salt to taste
3 hard boiled eggs

Peel and slice cooked potatoes. Salt lightly. Mix the lemon juice, harissa, cumin and oil (in that order). Mix the potatoes with the seasonings, taste for salt. This may need more seasoning as the potatoes cool. Serve over a bed of chopped hard-boiled eggs at room temperature.

*Harissa is a North African condiment, available in many Middle-Eastern or French specialty shops. It is a mixture of hot peppers, garlic, salt, and usually oil. Occasionally coriander or other herbs are added to the mixture. The word harissa comes from the Arabic word for "to break into pieces." Traditionally, the hot peppers would be broken into pieces with a mortar and pestle.
Yield: 6 servings
A very common Tunisian first course, Potatoes with Cumin can be found with two or three other dishes to begin every meal in French-Tunisian (Jewish) restaurants. It should be served with dishes that complement each other both in flavor and in color. Good choices are Carrots with Caraway, assorted olives (both green and black, cured in oil), and almonds or pistachios.

Israeli Rice and Lentil Stew with Cumin and Garlic

6 servings

1 cup lentils
2 cups water or vegetable broth
3 tablespoons vegetable oil
2 large onions, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
1 1/2 cups long-grain rice
freshly ground black pepper
2 tablespoons chopped parsley (optional)

1. Sort the lentils carefully, discarding any stones.
2. Rinse lentils, then combine with the water in a large saucepan.
3. Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
4. Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
5. In a heavy skillet, heat the vegetable oil over medium heat.
6. Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
7. Add the garlic and cumin and saute 30 seconds; reserve.
8. Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
9. Add salt and rice and return to a boil.
10. Add the onion mixture.
11. Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
12. Fluff gently with a fork.
13. Season to taste with salt and pepper and lightly stir in parsley if desired.
14. Serve hot.

Chilled Carrot Soup with Cumin and Lime

(Can be served cold, room temperature, or warm).

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth

8 tablespoons sour cream

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauti until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauti 1 minute. Add cumin and crushed red pepper; sauti 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

Serves 4.

Grilled Orange-Cumin Mahi-Mahi

2 ears corn, husked, desilked, in blanched in boiling salted water for 2 minutes, and drained
2 medium zucchini, cut lengthwise into 1-inch planks
2 medium summer squash, cut lengthwise into 1-inch planks
1 red onion, peeled and cut into 1-inch rings
1 red bell pepper, halved and seeded
2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper to taste
1 tablespoon minced garlic
2 tablespoons roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh oregano
2 tablespoons fresh lime juice (about 1 lime)
5 to 7 dashes Tabasco sauce
4 8-ounce mahi mahi steaks, about 1 inch thick
Zest of 1 orange (orange part only), removed in strips and minced
2 tablespoons ground cumin
2 tablespoons vegetable oil

1. Put the corn, zucchini, summer squash, onion, and bell pepper into a medium bowl along with the olive oil and salt and pepper to taste and toss well to coat the vegetables. Lay the vegetables out on the grill over a medium-hot fire and, as they brown, flip them over; turn the corn several times. When each vegetable is nicely browned and cooked through, pull off the grill. You should count on 3 to 4 minutes per side for the bell pepper; 4 to 5 minutes per side for the zucchini, summer squash, and onions; and 5 to 7 minutes for the corn.

2. As soon as the vegetables are cool enough to handle, cut the corn kernels off the cob and cut all the other vegetables into bite-sized chunks. Combine all of the vegetables in a bowl, add the garlic, cilantro, oregano, lime juice and Tabasco, toss well, set aside.

3. Sprinkle the mahi mahi with salt and pepper to taste. In a small bowl combine the orange zest, cumin, and vegetable oil and mix well. Coat the mahi generously with this mixture and grill over the medium-hot fire for 5 to 6 minutes per side. To check for doneness: Cut into one of the mahi steaks and peek inside; it should be opague with no pink. Remove the fish from the fire. Put a generous helping of the vegetable hash on each plate, top with a mahi steak, and serve warm.

Serves 4.

Garlic and Cumin Grilled Pork Loin Roast

1 boneless pork loin roast, 2 to 3 pounds
1/4 cup olive oil
2 tablespoons ground cumin
8 garlic cloves, crushed
2 tablespoons lemon juice
4 tablespoons chopped cilantro
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt

Place olive oil, cumin, garlic, lime juice, cilantro, pepper and salt in bowl of food processor; process to a smooth paste (or place in blender and blend well).
Place pork in shallow pan; rub with paste, cover and refrigerate 2 to 4 hours.
Prepare medium-hot banked fire in covered grill.
Grill pork over indirect heat, away from fire, for about an hour, until internal temperature measured with a meat thermometer reads 150 to 155 degrees F.
Remove roast from grill, let rest 10 minutes before slicing to serve.
Serves 4 to 6.

Wine suggestion: Try a medium-bodied red wine like a Sangiovese, Merlot or Shiraz; if you prefer a white wine try a chilled Sauvignon Blanc.

Sunday, May 21, 2006

Baked Carrots

Ingredients :

1 lb baby carrots preferably organic, scrubbed and left whole, tops removed
1/2 tsp cumin seeds, crushed
1 handful fresh thyme, leaves
4 tbl butter
freshly ground black pepper
5 oz chardonnay wine

Method :

* Preheat the oven to 425 degrees F. Tear off around 5 feet of kitchen foil and fold it in half to give you double thickness of foil, about 2 and a half feet wide.

* Place everything but the wine and seasoning in the middle of the foil.

* Bring up the sides and pour in the white wine.

* Season well.

* Fold or scrunch the foil together to seal.

* Cook in the preheated oven for 45 minutes until the carrots are tender.

* You may need to cook it for longer if the carrots are bigger than baby ones.

Baby Potatoes With Cumin

Ingredients :

1 1/2 lb very small potatoes halved,
leave 1 1/2" potatoes or smaller whole
Extra-virgin olive oil for drizzling
1 tsp cumin seeds
Coarse salt to taste

Method :

* Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 degrees in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes.

* If you are making them with the Grilled Boneless Leg of Lamb (see recipe), set the baking sheet with the potatoes in the oven along side the lamb on the same rack.

* Toss cooked potatoes with salt, to your taste, and serve.

* This recipe yields 3 servings.

Anise-Cumin-Fennel Aquavit

Ingredients :

2 tsp anise
1 tsp cumin
1 tsp fennel
1 3/4 liters potato vodka
1 tsp granulated sugar

Method :

* Crush the anise, cumin, and fennel with bottom of heavy skillet. Place in glass jar. Pour vodka into jar. Cover, and let stand at room temperature for 3 weeks.

* Strain vodka through cheesecloth. Discard solids, and carefully pour infused vodka back into original bottle. Keep infused aquavit in freezer until ready to serve. Serve chilled, directly from freezer.

* This recipe yields 1 3/4 liters flavored aquavit.

Alexandria Cumin Bread

Ingredients :

3 cups Unbleached, all-purpose Flour
1 pkt Dried yeast
1 1/2 tsp Salt
1 tsp Cumin seed, ground
1 cup Plus 3 oz. lukewarm water

Method :

1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again.

2. Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more.

3. The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size.

4. Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen.

5. Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve.
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