Souvlaki

Yield: 2 generous dinner portions (can be easily increased) Souvlaki can be made with just about any meat you desire. Pork tenderloin, chicken breast, turkey breast and lamb all work equally well for this tasty skewered dish. Ingredients: 1 pound boneless turkey breast, cut into approximately 2″ cubes (NOTE: Increase portions to 4 dinners by…

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…