Spanish Style "Brick" Chicken with Tomatoes and Olives

1 roasting chicken, split in two
2 tsp salt
1 tsp pepper
1 tsp parsley
1 tsp garlic salt
2 tbs Far East Spain Blend (find it here)
10 cherry tomatoes, halved
½ onion, chopped
½ c mixed olives, rough chopped
¼ c chicken broth

Preheat oven to 400. Rub down the chicken on both sides with the salt, pepper, parsley, garlic salt and Far East Spain Blend. In a large skillet, heat olive oil on high until smoking. Lower heat to medium high and place chicken in skin side down. Place a brick with foil on the chicken (or a few cans of tomatoes wrapped in foil to weigh it down). Cook chicken for 4 minutes on each side then transfer to oven, skin side up. Add in the cherry tomatoes, onions, olives and chicken broth, surrounding the chicken. Cook for 40-50 minutes or until the chicken reaches 180 degrees. Let it rest for 10 minutes before carving...

Credit: Recipe and Photo by Keys to the Cucina Blog

SLOW BAKED BABY BACK RIBS

Ingredients:

2 baby back pork rib racks

1 Tbs n1 Far East Spain Blend (a balanced mix of turmeric, cumin, cinnamon, cloves, peppercorns, nutmeg, cardamon, cayenne, ginger, ground chilies, coriander and saffron)

For the sauce:

1 Tbs olive oil

1/4 cup finely minced onion

3 Tbs brown sugar

1 tsp mustard

1/4 cup ketchup

1/4 cup apple cider vinegar

1 Tbs Worcestershire sauce

2 tsp n1 Far East Spain Blend

2/3 cup water

Prepare the sauce:

Heat the oil in a saucepan over medium heat and sauté the onion until translucent, about 6 minutes. Add in the remaining ingredients, stir, and bring to a boil. Reduce the heat and simmer until reduced and thickened, about 20 minutes. Reserve.

Prepare the ribs:

Preheat the oven to 225ºF.

Cut the ribs into 2 rib sections. Rub them on all sides with the n1 Far East Spain Blend mix.

Line an oven tray with aluminum foil and lay the ribs, meat side down. Cover with aluminum foil, closing tightly, and bake for 2.5 hours.

Remove the tray from the oven and carefully drain off the drippings (you can open one corner of the foil to do this). Baste the ribs with some of the sauce. Using tongs, carefully flip the ribs (they may be very tender at this point). Baste the meat side of the the ribs with some more of the sauce (you may have used about 2/3 of the sauce at this point). Return the tray to the oven and bake, uncovered, for another 20 minutes.

Remove from the oven and serve alongside the remaining sauce.

Note: The sauce can be prepared even a few days ahead. Cover and refrigerate.

Recipe/photo credit: Natacha Sanz Caballero

Link to original recipe: http://www.natachasanzcaballero.com/slow-baked-baby-back-ribs/

Pumpkin Pie Smoothie

4 oz almond milk
2 oz greek yogurt
1/2 banana
4 oz canned pumpkin      
1 tsp Far East Spain Blend
berries or whipped cream for garnish (optional)

Blend together until smooth. Feel free to add more pumpkin puree or spice blend to taste. Add berries or top with fresh whipped cream.

Ingredients:

2 cups all-purpose flour

1 c white sugar

1 c coconut sugar

3/4 c unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

1/2 tsp n1 Far East Spain Blend (or 3/4 tsp if you like it more spiced)

1 cup very ripe mashed bananas

1/4 cup almond milk (or non dairy)

1/4 cup extra virgin olive oil

1 tsp TJ’s coffee syrup (or vanilla works too)

1 cup dairy free semi sweet chocolate chips

Preheat the oven to 350 F. Lightly oil a 9 x 13 inch baking pan and set aside.

Mixing by hand is ok for this recipe. It will also help avoid overmixing which may result in a dense baked good.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, n1 Far East Spain Blend, and salt. Mix well.

In another bowl, combine the mashed bananas,  almond milk, olive oil, and coffee syrup.

Add the wet ingredients to the dry, mixing until just combined. Do not overmix.

Gently fold in the chocolate chips.

Pour batter into the pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow brownies to cool before serving.

Recipe adapted from The Spruces Eats: Vegan Dairy-Free Banana Chocolate Brownies.

Spiced Cranberry Muffins

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon Far East Spain Blend
2 large eggs
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon lemon zest
1 cup milk
½ cup canola (or vegetable oil)
2 teaspoons vanilla extract
2 cups frozen cranberries (if using frozen do not thaw)
sugar for dusting the muffin tops (optional)

Instructions

Preheat oven to 425°F. Spray muffin pan with non-stick baking spray or use paper liners and set aside. In a large bowl, combine flour, baking powder, salt, and Far East Spain Blend. Whisk together and set aside. In a medium bowl, lightly whisk the eggs. Add sugar and brown sugar and stir to combine. Next, whisk in milk, oil, vanilla, and lemon zest. With a large spoon, slowly fold in wet ingredients into the dry ingredients. Be careful not to over-mix! Just slowly stir until barely combined (you will still see some flour lumps). Gently fold in cranberries. Batter will be lumpy. Spoon batter into muffin pan 3/4 full only (muffins will rise). Sprinkle muffin tops with sugar. Bake at 425°F for 5 minutes. Without taking the muffins out of the oven, reduce heat to 375° and bake for additional 22-23 minutes OR until an inserted toothpick comes out clean. Cool muffins in pan for 10 minutes before removing them.

*Toothpick test is best! Oven cooking times vary.

Recipe adapted from The Kitchen Snob

No Bake Chocolate Tart Spiced Speculoos Crust

Ingredients

Speculoos Cookie Crust  Base:

9 oz Speculoos cookies (available at Trader Joe's)

3 oz melted unsalted butter

¾ tsp Far East Spain Blend

Chocolate Ganache Filling:

100g bar of milk chocolate chopped (any chocolate is fine – i.e. Belgian chocolate from TJ’s)

100g bar of dark chocolate chopped 

1 tsp of vanilla extract

2 tbsp organic sifted powdered sugar

200 ml heavy cream (chilled) 

Optional  garnish

Whipped cream

Chocolate shavings

Crumbled Speculoos

Directions

1. Speculoos cookie crust base: Gently melt the butter in a small pan (not in the microwave) and then put into a mixing bowl. Put the Speculoos cookies in a food processor until finely ground. Add the ¾ tsp of Far East Spain Blend and mix well. Add the Speculoos crumbs to the bowl with the melted butter. Mix by hand until the cookies have a “wet sand” texture. Pour into an 8 in springform pan and press down on the base and slightly up the sides until flat. Place in the refrigerator to cool.

2. Ganache filling: Gently melt the chocolates together, take off the heat and leave to cool. Meanwhile, whip the cream, powdered sugar and vanilla until it just holds itself. Then gently fold in the slightly cooled chocolate to the whipped cream mixture. Remove your cookie crust base from the refrigerator and spoon the ganache filling into the springform pan. Extend and smooth over. Cover and chill for at least 2 hours or overnight- it will keep in the fridge for up to 2 days if you want to make ahead of time!

-Recipe adapted from What Jessica Baked Next

Speculoos Cookie Crust Base:

9 oz Speculoos cookies (available at Trader Joe's)

3 oz melted unsalted butter

¾ tsp n1 Far East Spain Blend

Pumpkin tart:

1 (15-ounce) can pumpkin puree

1/2 cup canned full-fat coconut milk

2 large eggs

1/3 cup maple syrup

1 1/2tsp n1 Far East Spain Blend

2 tsp vanilla extract

1/2 tsp salt

Whipped cream:

1 cup heavy cream

1 tbsp maple syrup

1/2 tsp n1 Far East Spain Blend (optional)

Cookie crust base:

Feel free to make ahead.

Gently melt the butter in a small pan (not in the microwave) and then put into a mixing bowl. Put the Speculoos cookies in a food processor until finely ground. Sprinkle in the ¾ tsp of Far East Spain Blend and mix well. Add the Speculoos pulsed cookie crumbs to the bowl with the melted butter. Mix by hand until the cookies have a “wet sand” texture. Pour into an 8 in springform pan and press down on the base and slightly up the sides until flat. Place in the refrigerator to cool.

Pumpkin tart:

Preheat oven to 325 F.

In a large bowl using a handheld mixer, beat pumpkin, coconut milk, eggs, 1⁄3 cup maple syrup, 2 tsp. vanilla, 1 1/2 tsp of n1 Far East Spain Blend, and 1/2 tsp. salt until combined. Pour mixture into speculoos cookie crust. 

Bake on middle rack at 325 F for 55 to 60 minutes, or until center no longer jiggles. Let cool on counter for 30 minutes, then refrigerate to cool completely, about 1 hour. 

Whipped cream:

In a large bowl using a handheld mixer, whip cream until it holds soft peaks. Add 1/2 tsp n1 Far East Spain Blend, and 1 Tbsp. maple syrup. Whip once more until combined and fluffy. 

Just before serving, top pumpkin tart with whipped cream and serve with a side of vanilla bean ice cream (optional).

Recipe adapted from O Magazine September 2017 by Tieghan Gerard - Half Baked Harvest Cookbook.

Spiced Pumpkin Bread

1 cup all-purpose flour and 2/3 cup wheat flour
1 cup sugar and 3/4 cup brown sugar
1 teaspoon baking soda
1 1/2 tbsp Far East Spain Blend
3/4 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
3/4 cup chocolate chips (lightly dusted with flour - this keeps them from sinking to bottom of loaf)

Directions

In a large bowl, combine the flour, sugar, baking soda, salt, Far East Spain Blend, and baking powder. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

Cooking times may vary (toothpick test is best)

Ingredients

See below for garlic alioli (aioli) recipe

-2 large potatoes

-n2 Hot Smoked Paprika (Pimentón)

-extra virgin olive oil

Cut potatoes into uneven bite sized cubes. In a deep fryer (using olive oil if available), cook until golden brown and tender.

For garlic aioli:

Ingredients

2 tablespoons garlic (minced then mashed)

1 egg room temperature

1 1⁄2 cups extra virgin olive oil

1 -1 1⁄2 tablespoon fresh squeezed lemon juice, to taste

1⁄2 teaspoon salt

Directions

In a blender or a food processor, puree garlic, egg, lemon juice. With motor running, add oil slowly just a little at a time.

Add salt and mix again. Taste and adjust salt if needed. Refrigerate the aioli in a covered bowl.

If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of the aioli into another container. Add 1 tablespoon water to remaining tablespoon of aioli in food processor.

With motor running, add separated mayonnaise slowly; mixture should reach right consistency which is that of mayonnaise. If not repeat these steps and try again.

This can be made a day ahead to allow the flavors to marry.

To serve: Add potatoes to a small tapas plate, top with a generous dollop of aioli and sprinkle with Hot Smoked Paprika.

Fire Roasted Red Pepper Pasta

8 oz spaghetti
4 oz fire roasted red peppers         
1/2 tsp Hot Smoked Paprika (Pimentón)
4 oz tomato sauce
1 tbsp heavy cream (optional)
1 minced garlic clove
Olive oil
Salt
Parmigiano Reggiano for garnish. Garlic bread on the side is encouraged!

Boil pasta until tender and set aside. Heat skillet with 2 tbsp olive oil, add minced garlic and peppers and sautee 3-4 min. Add tomato sauce and Pimentón, mix gently. Remove from pan and blend in food processor. Add a pinch of salt, blend and taste. If sauce is too thick, dilute with a bit of water until desired consistency is reached. Add sauce to pasta and grated parmigiano on top.

Cream of Cauliflower Soup with Pimentón

1 head cauliflower (cut florets)
1 small carton of heavy whipping cream
1 large potato (peeled & quartered)
1/2 onion chopped
2 garlic cloves diced
2 tsp Hot Smoked Pimentón (Paprika) by The Spanish Tin
Olive oil
Salt

First, boil the cauliflower and quartered potato in a large pot until cooked and soft. Drain and save the boiled water (you may need it later). Drizzle some olive oil in a heated saucepan and saute chopped onion and diced garlic until translucent brown. Then simply put boiled cauliflower, potato, sauteed onion & garlic in a food processor or blender. Add a 1/3 carton of heavy whipping cream and 1/2 cup of the boiled cauliflower water and start to pulse/blend slowly. Add another 1/3 carton of whipping cream and continue to blend until smooth. If it is still too thick, add some more of the previously boiled water until you get a thick but soupy consistency. Finally, add in the 2 tsp of paprika and salt to taste. You can always adjust the paprika for more heat. Stir and simmer for 5 minutes over low heat. Serve with a few french baquette slices.

Homemade Hummus with Pimentón

1 ½ cans of chickpeas (garbanzos)
½  tsp of lemon juice
½  tsp of Hot Smoked Paprika (Pimentón)
2 tbsp of EVOO (extra virgin olive oil)
1 garlic clove minced (optional)
salt to taste

Blend all ingredients together in a food processor until well mixed. Hummus can be smooth or chunky depending on your preference.  If hummus texture is too thick, feel free to add another tablespoon of EVOO or water to thin, blend again.  Serve in a bowl with a drizzle of EVOO on top and a dash of Pimentón. Pita chips are great for dipping!

Ingredients

4-6 chicken legs/thighs

1 green bell pepper (cubed)

1/2 onion (diced)

3 garlic cloves (diced)

crushed tomatoes (either homemade or canned = 1 1/2 cans or 12 oz)

water

salt

n2 Hot Smoked Paprika

Directions

Start with a deep saucepan or deep pot big enough to hold all the chicken and sauce. You'll be making a tomato "sofrito" sauce here and then adding chicken later. 

In a deep saucepan with a little olive oil, add the cubed bell pepper and allow to soften (4 min), then add diced onion and garlic. Allow to soften and brown (4-6 min). Add crushed tomato sauce, salt, Hot Smoked Paprika, and taste test. Then, let simmer on low heat.

In a another skillet, heat 1/4 inch of olive oil. Salt and pepper the chicken thighs and legs. Place into skillet on medium high and brown both sides. Do not cook through - they will continue to cook in the tomato 'sofrito' sauce.

Add the chicken to the pan or pot with the tomato "sofrito" sauce. If the sauce doesn't cover the chicken at least half way, add 1/2 a cup of water or more if needed. Let this cook with lid slightly open for another 30-45 minutes on low heat. It will be tender and juicy! Always check to make sure there is still enough sauce or liquid.

Ingredients;

Pitted Manzanilla Olives (Spain)

n3 Nora Chilies

n9 Mediterranean Rosemary Salt

Extra virigin olive oil

Drain, rinse, and pat dry the olives. In a small sauce pan over low medium heat, add a tablespoon of olive oil. Add olives and a generous pinch of n3 Nora Chilies. Heat the olives a little over low heat and watch as the nora chilies begin to release their color/aroma and begin to coat the olives slightly with it’s reddish natural oils. Then add a pinch of n9 Mediterranean Rosemary Salt. Stir and taste. If it needs a little more rosemary salt, add another small pinch. Once they are heated, remove immediately from pan.

Cool before eating and/or cover/refrigerate if serving later. They should keep just fine for a week.

Serve as an appetizer or tapas dish or snack on them throughout the day!

GRILLED CORN WITH ÑORA ALLIOLI

Ingredients:

6 cloves of garlic

1 egg yolk

1 pinch salt

1 Tbs juice of a lemon

1/2 tsp n3 Nora Chilies

About 1 cup olive oil

The traditional way of making aioli is with a mortar and pestle, but as much as I like using them, this is one of those recipes where I prefer to use a hand blender.

To reduce the pungent flavor of the garlic, I treat the cloves in this manner: 1 small clove will remain raw, and the remaining garlic cloves will be caramelized: cook them in 1/4 cup olive oil over low heat, turning them every 2 minutes or so, until soft and almost translucent. Remove the sauté pan from the heat source and let the garlic cloves cool in the oil. After removing the caramelized garlic cloves, save this very aromatic garlic-infused olive oil to use in other recipes.

In a blending cup, or in a tall container not much wider than the width of the head of the immersion blender, add all the garlic cloves, a pinch of salt, the lemon juice, and the ground ñora. Immerse a hand blender and blend until smooth. Add the egg yolk and blend again until very smooth and well blended. Slowly add the oil in a very slow stream, incorporating it into the sauce without stopping the blender. Use an up-and-down hand motion, while maintaining the running blades always in contact with the sauce. The aioli should reach a consistency just slightly thicker than that of mayonnaise.

If using a mortar and pestle: Add the first four ingredients in the same order as if you were using the immersion blender. Always stirring with the pestle in the same direction, add the olive oil in a very slow stream until completely incorporated.

When the right consistency is reached, pour into a bowl and refrigerate, covered, until ready to use. Allioli should be consumed within 2 days, and never be left outside of the fridge longer than the duration of the meal when it will be consumed.

This ñora allioli marries well with fish, as well as with potatoes, corn, and other vegetables, and also simply by itself on grilled slices of bread. It is very versatile, and I’m sure you’ll find many more uses for it.

For the corn:

Open the leaves of corn without tearing them off and remove the “hairs”. Gather the leaves and tie them around the stem with kitchen twine.

Turn the grill on high and place the ears of corn on the crate, turning every few minutes, until charred on all sides.

Serve the warm corn alongside the ñora pepper allioli, spreading some on the kernels.

Recipe/photo credit: Natacha Sanz Caballero

Link to original recipe: http://www.natachasanzcaballero.com/grilled-corn-nora-allioli/

Ingredients;

Pitted Manzanilla Olives (Spain)

n3 Nora Chilies

n9 Mediterranean Rosemary Salt

Extra virigin olive oil

Drain, rinse, and pat dry the olives. In a small sauce pan over low medium heat, add a tablespoon of olive oil. Add olives and a generous pinch of n3 Nora Chilies. Heat the olives a little over low heat and watch as the nora chilies begin to release their color/aroma and begin to coat the olives slightly with it’s reddish natural oils. Then add a pinch of n9 Mediterranean Rosemary Salt. Stir and taste. If it needs a little more rosemary salt, add another small pinch. Once they are heated, remove immediately from pan.

Cool before eating and/or cover/refrigerate if serving later. They should keep just fine for a week.

Serve as an appetizer or tapas dish or snack on them throughout the day!

Grilled Portobello Mushroom Tacos

2 large portobello mushrooms (or 4 medium) diced
1/2 red bell pepper diced
1/4 can sweet corn
1 tsp Nora Chiles
tortillas
olive oil
salt

In a heated pan, add 1 tsp of olive oil. Add mushrooms and cook 3-4 minutes until softened and salt to your liking. Sprinkle 1/2 tsp of your Nora Chiles onto the mushrooms and let the flavors combine. In a separate pan, add just a bit of olive oil and cook bell peppers until softened 5-6 minutes. Next, add in the corn about 4 minutes in and brown slightly to release their nutty flavor. Warm your tortillas on a skillet. Brush them lightly (with either butter or olive oil) - this will help soften and brown them. Put your tacos together - layer the mushrooms, peppers, corn. Add a side garnish of something crunchy like radishes and feel free to add dash of Nora.

Recipe inspired by The Fit Fork Feed Blog

Mini Faux Paella - Serves 1-2 people

1 cup Long grain rice or similar

Spanish Chorizo sliced ( about 4 oz)

1 tablespoon Piquant Rice Blend

1 tsp tomato paste

2 cups water

salt

Pan fry sliced chorizo in a couple of drops of olive oil (optional) for 4-5 minutes or until heated through/crisp. Bring 2 cups of water to a boil. Stir in 1 cup of rice, pan fried chorizo, Piquant Rice Blend, tomato paste, and salt (optional to taste). Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Let it stand covered for 2-3 minutes or until water is absorbed. Fluff with a fork and serve as a side or eat as is.

Recipe can also be made in a rice cooker.

Easy Grilled Vegetables

Use your favorite seasonal veggies:

Squash, zucchini, heirloom tomatoes, asparagus, bell peppers, etc.

EVOO (extra virgin olive oil)

Mediterranean Grill Blend

sea salt (optional)

Take all of your favorite vegetables and slice them a bit thick as you'll be putting them on the grill. Tip: A great item to have for grilling veggies is a 'grill basket' - this is helpful but not required. Drizzle a bit of EVOO on the sliced veggies and then sprinkle them with our Mediterranean Grill Blend

Put them on your preheated grill and cook until tender. Remove and serve. Add sea salt if desired.

Coming soon

Healthy Salmon Dinner

Salmon (1 piece per person)

Mediterranean Grill Blend

Asparagus

Green Cauliflower (half head cut into florets)

Olive oil

Salt

Salmon can be baked or grilled. Cut your salmon fillets to desired size (or 4-6 oz portions). If baking in oven, arrange salmon fillets on foil lined baking sheet. Brush fillets with olive oil, and sprinkle with Mediterranean Grill Blend. Bake in preheated (325 F) oven for 10 to 14 minutes, or until flesh flakes easily with a fork. If placing on grill, repeat prep steps and then grill until flaky.

For the veggies, these can be steamed for 6-7 minutes or until tender. Toss in a bowl with a tablespoon of extra virgin olive oil and a sprinkle of sea salt.

Smoky BBQ Party Wings

1 package of party wings (6-8 wings)
1 tbsp of Smoky Spanish BBQ Rub
2 tsp of olive oil

In a bowl, add 1 tbsp of Smoky Spanish BBQ Rub and 2 tsp of olive oil and mix together until blended. Add the party wings to the bowl and rub the spice mixture onto the wings, making sure they are all evenly coated. Feel free to take these straight to the grill or if you have more time, cover the bowl and refrigerate for 45 minutes. Allowing them to marinade will pack them with even more flavor.

Grill until cooked 25-30 minutes (poultry 165 F). Serve with your favorite sides such as roasted corn or coleslaw.

Dipping sauce: Mix Hot Smoked Paprika (Pimentón) and mayonnaise until thoroughly mixed.

Serves 4

1/2 cup hot pepper jelly (Mrs. G's Jellies are great!)
1/2 tsp Smoky Spanish BBQ Rub
1 lb boneless good quality steak, pork or chicken, cut into 1 inch cubes
Baby (patty pan) squash
Cherry or grape tomatoes

Instructions

For glaze, combine jelly with the BBQ Rub and warm until the jelly is melted. Remove from heat.

In a small, covered saucepan, cook squash in boiling water for 1 minute. Alternately thread meat, squash and tomatoes on skewers. Grill skewers according to your gas or charcoal grill instructions, glazing the skewers with the reserved glaze during the last 5 minutes of grilling.

-In collaboration with Mrs. G's Jellies...Photo and recipe by Mrs.G's Jellies.

Lemon Rosemary Almond Olive Oil Mini Bundt Cakes

1 cup dark rye flour
1 cup almond flour
1 tsp baking powder
pinch of sea salt
1 cup brown sugar
3/4 cup extra virgin olive oil
zest of 2 lemons
1/4 cup lemon juice
3 eggs
2 tbs rosemary, finely chopped

Rosemary salted caramel sauce for garnish:
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon Mediterranean Rosemary Salt
1 teaspoon vanilla extract

Preheat your oven to 350 deg F and grease your 6 cup bundt pan with olive oil spray.

Combine the almond flour, dark rye flour, baking powder and sea salt. Stir thoroughly, to remove any lumps.

In a large bowl combine the brown sugar, olive oil, juice and zest, eggs and rosemary. Beat for a few mins on a low speed using a hand mixer or a large whisk until the mixture is well incorporated for about 2-3 minutes.

Add the dry mixture to the wet mixture and whisk until well incorporated and pour the batter into the bundt pan. Bake for 30 mins or until a skewer inserted comes out clean.

Leave the cake in the pan for 5 mins before removing it and let it cool on a wire rack. Invert gently on a flat surface to remove the bundt cakes.

For the caramel sauce: in a small saucepan, add the brown sugar, heavy cream, and Mediterranean Rosemary Salt and whisk on medium heat. Let it heat up for about 4-5 min until it is bubbling away. Switch off the heat. Let it sit for a minute. Add in the vanilla extract and whisk gently.

Drizzle the caramel sauce over the bundt cakes. Top with thin lemon rinds for decoration!

Credit: Photo and Recipe by The Jam Lab Co Blog

French Fries a la Rosemary

2 large (russet) potatoes
olive oil
Mediterranean Rosemary Salt

Peel potatoes and evenly cut fries into 1/4" strips of equal length. Heat olive oil in sautee pan or use a deep fryer if you have one. Cook until golden and tender. Remove from pan and onto a plate with a paper towel underneath to catch excess oil. Sprinkle Mediterranean Rosemary Salt immediately while fries are still hot and glistening so that the infused salt can be absorbed.

This same recipe can be used with our Black Truffle Sea Salt. Follow the same instructions but use this particular finishing salt at the end (in place of the Mediterranean Rosemary Salt). Both amazing, both different flavor experiences.

Serves 2

Ingredients:

4 oz tonic water (Fever-Tree)

3 oz tomato juice

3 oz gin

2 tablespoon lemon juice

Dash each kosher salt and freshly ground black pepper.

Splash Worcestershire sauce

Splash of your favorite hot sauce

n10 Salud Spicy Cocktail Salt

Ice cubes

Celery, lemon wedge for garnish

Rub the rim of glass with a lemon wedge. Dip rim into n10 Salud Spicy Cocktail Salt. Add tomato juice, lime juice, salt, pepper, Worcestershire sauce & hot sauce. Add gin, then tonic water and ice cubes. Garnish with celery and lemon wedge.

Bottoms up ~ SALUD!!!

Bloody Mary "Shooters" - Serves 2

1 oz vodka
2 oz spicy tomato juice
1/2 tsp lemon juice
1/4 tsp Tabasco
a dash of Worcestershire sauce
a dash of salt
Salud Spicy Cocktail Salt
lemon wedges for garnish
2 small celery stalks
crushed ice

Take a lemon wedge and run it along the rim of both shot glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second shot glass. Put all the ingredients into a shaker with ice and shake well. Pour cocktail mix into the spicy salt rimmed shot glasses and garnish with lemon wedge and celery stalk. Drink as you would a shot. Cheers!

Cucumber Margaritas on the Rocks - Serves 2

1/2 medium cucumber peeled diced

3 oz tequila

2 oz triple sec

8 oz margarita cocktail mix

Salud Spicy Cocktail Salt

2 tsp lime juice

lime wedges for garnish

ice

Run a lime wedge along the rim of both glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second glass. Muddle the cucumber in a shaker. Add ice, tequila, triple sec, lime juice, and margarita cocktail mix and shake well. Pour margarita mix into your glasses and enjoy! Salud!

Skinny Margarita Lemon Cups

Ingredients

-3 oz Cabo Wabo Tequila

-juice from 2 fresh squeezed lemons

-2 cored large lemons

-1 tbsp agave nectar

-n10 Salud Spicy Cocktail Salt (heat level=mild)

-ice

Directions

Core large lemons with a melon baller. Be careful not to go to deep because any holes will allow your drink to escape! :) Rim lemon cups with our Salud Spicy Cocktail Salt (you may need to dip them onto a plate with lemon juice first if the rims are not moist and then dip onto a plate with cocktail salt). In a cocktail shaker, combine tequila, lemon juice, and agave nectar with ice. Shake and strain into lemon cups. Add straws and toast. Salud!

Recipe adapted from oneMartini.com

Grilled Salmon Fillet - Easy Prep

4-6 oz salmon fillet*

Seafood Pescadora Salt

Olive oil

Lemon (optional)

Season fillet on both sides with Seafood Pescadora Salt. Heat a tablespoon of olive oil in saute pan. Place fish skin side down in pan. Cook over medium heat until flaky or desired texture. (Some like salmon more under and others well cooked throughout.) Garnish with lemon.

*Salmon can be substituted for any other fillet such as sea bass, tilapia, hake, or similar.

Coming Soon!

Serves 1

Ingredients:

4 large strawberries quartered

4 lime wedges

1 oz Patrón

1/2 oz Triple Sec

n13 Salud Smoky Hibiscus Cocktail Salt

ice

For simple syrup (make ahead to give it time to cool):

4 hibiscus petals

3 oz water

1 tbsp sugar

To make simple syrup: Add hibiscus petals, water, and sugar to a sauce pan. Bring to a boil, stirring, and let cool. Set aside.

Add strawberries to a cocktail shaker. Take 4 lime wedges and squeeze juice onto strawberries. Then throw wedges into shaker (or large glass) and muddle or crush and smash berries and lime wedges together. Add tequila, triple sec, simple syrup, and ice, and shake vigorously.

Rub a lime wedge around the rim of a glass and dip the glass rim in a shallow dish of n13 Salud Smoky Hibiscus Cocktail Salt.

Pour contents into the rimmed glass. You can leave a crushed lime wedge in there (remove extras) and serve.

Recipe adapted from Hola Jalapeno: http://www.holajalapeno.com/2015/05/crushed-strawberry-margarita.html

Coming Soon April 2018

Watermelon Agua Fresca with Patrón

2 cups diced watermelon

1 tsp lime juice

2 shots of Patrón

Salud Smoky Hibiscus Cocktail Salt

Blend watermelon, lime juice and Patrón together in food processor. Set aside. Run lime wedge along rim of glass. Dip into plate with cocktail salt and rim both glasses. Then pour cocktail mixture into glasses. Cheers!

Serves 1

2 oz gin

6 oz tonic water

hibiscus petals

n13 Salud Smoky Hibiscus Cocktail Salt

lime twist and lime wedge

large ice cubes

Take lime wedge and run around rim of glass. Pour a little Salud Smoky Hibiscus Cocktail Salt onto a small plate and dip rim all the way around. Twist the lime twist to bring out the essence and oils, rub the twist on the inside of the glass. Add large ice cubes (these melt slower which affects the flavor). Then add the gin and tonic, and top with hibiscus petals and the lime twist as garnish.

Luxurious Saffron Tea

6-7 Saffron Threads
Water
Honey
Mint (optional)

Add 6-7 threads in a cup with a little warm water and let it soak for 10 minutes. Then pour boiling water over it and add a little honey to taste. Remove threads with a spoon. Add a mint garnish (optional).

Traditional Paella Valenciana*

Ingredients

15 inch paella pan (serves 5-6 people)

½ cup extra virgin olive oil

1.1lb (or ½ kilo) Bomba Paella Rice (Dacsa brand recommended)

2.5 lbs chicken (thighs, legs)

2 chicken livers (optional but adds tons of flavor)

3 medium sized tomatoes (remove skin and grated)

¼ lb fresh **Fava or lima beans (snap ends and remove beans from pods)

1/3 lb fresh green beans (snap ends and cut into 2 inch pieces. Leave beans intact.)

66-70 oz water (water works just fine if you have all ingredients on hand – if you feel like you need extra flavor you can always opt to use low sodium chicken stock)

Spices needed!

½ tbsp sweet smoked paprika

Pinch of turmeric (or Paella colorant) We prefer turmeric because it is all natural and doesn’t have artificial colors.

½ tsp n13 Saffron Threads by The Spanish Tin. (Shop our Saffron here)

Sea Salt

Fresh rosemary sprigs and lemon for garnish

Notes*

*Traditional Paella Valenciana is considered meat only (chicken and rabbit in Valencia, Spain).  You may choose to add your own meats (i.e. chorizo (not traditional but common in U.S.) and/or turn this into a ‘Paella Mixta’ where you combine chicken and seafood. However, this would require seafood stock and the recipe steps will vary.

**Meant to replace Garrofón beans (not readily available here). You may notice our finished paella doesn't have fava or lima beans. We bought fava beans but after peeling them at home, they were not fresh and we opted not to add them. Adapt, adapt! And it still came out delicious!

Directions:

Add olive oil to paella pan on medium heat.  When olive oil is hot, add a generous pinch of sea salt to oil and then add chicken to pan.  Lightly brown while turning chicken on all sides. Once they have browned a little, add chicken livers. Continue to brown meat.

When a nice golden brown color develops, add the 2 inch green bean pieces to center of pan and give a stir. Add fava or lima beans now. Stir and continue to brown meat and tenderize beans. When green beans are softer, make space in the center of pan and add grated tomato. Let sit for a minute in the center while it heats up, then mix throughout paella pan. Then leave about 4 minutes or until you see tomato disintegrate and turn ‘saucy’ with olive oil. (This really develops flavor as everything continues to marry together.)

Next, make a little space at the edge of the paella pan as you will now toast the saffron. Dump threads there and allow to heat up and toast. Squish them a bit with your mixing utensil. Then stir and mix into rest of paella pan. Now add the sweet smoked paprika and stir immediately and quickly. Do not allow paprika to stick to bottom of pan anywhere as it tends to burn quickly and will produce a bitter taste.

Add all water to paella pan. As a reference, the water should cover the little rivets completely (on the inside of pan under handles). Keep extra water on hand for later so you can control doneness of rice. (Rice doneness preference comes into play – some like their rice more crunchy while others like it completely tender. Getting the rice right can be tricky but if you are watching your paella you can always add a bit of water towards the end if you feel like the rice might be under).  Start timer and allow to cook for 30 minutes on a medium flame. After the water begins to boil, add your paella color (whether you use a colorant or turmeric) and give a brief stir. Also add 2-3 rosemary sprigs (to be removed when the rice is added). Continue to allow to cook for those 30 minutes.

The water should have reduced just under the rivets. Remove rosemary sprigs or they will fall apart throughout paella. Taste the stock and salt as needed.  Add rice slowly throughout the pan trying to distribute it evenly. Give it a very quick stir and make sure all grains of rice are submerged. Keep on high heat for 5 minutes. Now it is time to leave the paella alone. If you continue to stir, you will be making risotto not paella!

Then reduce to low flame and cook for 12-15 minutes. Turn off flame and cover with aluminum foil for 5 minutes allowing the paella to rest. It is now ready to serve.

Garnish with a few fresh rosemary sprigs and lemon slices.

Recipe credit: La Cocina de Loli Dominguez, Valencian Chef

Click here for the link to her YouTube video. It is in Spanish, but the visuals are great and we've transcribed the recipe (ingredients, measurements, and directions).