Flourless Almond Cake

Yield:    As much or as little as you’d like! This is an amazingly simple recipe. This is a no-bake cake, accomplished in mere minutes! Accompanied by a rich, dark cup of espresso, this almond cake satisfies that after-dinner craving for a little sweet … or simply perfect formed into cookies and served with a cup of English breakfast…

Spanish-Style Fried Fish Filets

Yield: 2 generous dinner portions Ingredients: 1 pound fresh, wild-caught Atlantic cod filets 1/2 cup unbleached, all-purpose flour 2 large eggs Extra virgin olive oil, for frying Finely ground sea salt, to taste (NOTE: Our Ñora Red Chile Seasoned Sea Salt works well with this recipe. Grown in Spain and common in Spanish cuisine, these dark…

Brine for Smoked Turkey Breast

Yield: Brine for 2 1/2 to 3 pound fresh turkey breast Wood-smoked turkey breast has an incomparable flavor and is ideal, thinly sliced, for sandwiches. Here are the brine ingredients for a 2 1/2 to 3 pound fresh turkey breast, on the bone. INGREDIENTS: 2 1/2 – 3 pound turkey breast, on the bone Brine 1 1/2…

Ceviche

Yield: 4 appetizer portions or 2 first course portions Ingredients: 1 1/2 pound whole red snapper 1/2 cup fresh lime juice 1/4 cup fresh lemon juice 1 fresh serrano chile, minced 1/2 small red onion, diced 1 tablespoon extra virgin olive oil 1-2 tablespoons Peruvian Seasoning from Merchant Spice Co.’s Blends of the Americas 1…

Wood Grilled Tuna Steaks in Citrus~Pepper Marinade

Yield: 2 dinner servings Summer grilling at its best. So simple ~ so delicious. Ingredients: 2 – 8 ounce tuna steaks (We buy wild-caught from Spain.) Marinade: ¼ cup fresh lemon juice 1-2 tablespoons sunflower oil 1-2 tablespoons Citrus-Pepper Seasoning from the Fanciful Collection by Merchant Spice Co. Sea salt, to taste Accompaniments: Zucchini Noodles:…

Basil & Oregano Pesto

Yield: Approximately 1 cup of pesto Ingredients: 4 oz. fresh basil (NOTE: Remove the leaves from the stems.) 2 tablespoons extra virgin olive oil (NOTE: Sicilian olive oil works nicely here.) ¼ – ½ teaspoon coarse Sicilian sea salt (NOTE: Any sea salt of your choice is fine.) 2 large garlic cloves, finely minced ½…

Garlic Tapenade for Tapas

Yield: Approximately 1-1/2 cups of tapenade Ingredients: 1/2 head of elephant garlic, peeled and coarsely chopped (approximately 1/2 cup of chopped garlic) 1 whole dried Sicilian red pepper, torn into flake-sized pieces 1/4 – 1/2 cup red wine vinegar (start with 1/4 cup and add more as needed to achieve the proper texture) 1/4 cup water…

Grilled Whole Red Snapper, Greek-Style

Yield: 2 generous portions Ingredients: 1 whole red snapper, sourced from the Gulf of Mexico (gutted and cleaned) 1 whole organic baby lemon, thinly sliced and seeds removed 3-4 large garlic cloves, thinly sliced Greek Seasoning from Merchant Spice Co.’s European Collection Sea salt, to taste (NOTE: Cyprus sea salt flakes make an excellent choice.)…

Lobster & Jumbo Sea Scallops with Angel-Hair Pasta

Yield: 2 generous portions Ingredients: 1/2 lb. angel-hair pasta, cooked al dente (it only takes a minute or so!) 6 jumbo Atlantic sea scallops, 10-12 count 2 giant Atlantic lobster tails 1/2 red bell pepper, diced 1 large celery stalk, diced 1/2 large white onion, diced 1 large handful (a generous cup) sugar snap peas, strings removed,…

Banana Beignets

Yield:    8 beignets Beignets, fresh and hot, right out of the frying oil, are scrumptious. They were originally brought to New Orleans by French colonists in the 18th century and quickly became a favorite in Creole cuisine, with variations often including banana or plantain, fruits readily available in this port city. Accompanied by a rich,…

Crispy Fried Calamari

Yield: 2 generous portions Truly ‘crispy’ fried calamari is a delight! In order to achieve this result, the process to follow is first to coat the squid pieces with a corn-flour mixture, then dip in egg, and finally to coat with breadcrumbs. The result is impeccable! Ingredients: 1/4 cup yellow cornmeal 1/4 cup organic, unbleached white…