Recipe Box
Gulf Shrimp Skewers
Gulf Seafood Seasoning and shrimp inspired by the Gulf Coast.... a delicious meal. Throw them in a tortilla for delicious shrimp tacos!
Maple Salmon "Burgers" with Dill Dip
We love a fish sandwich, but for some reason we tended to order salmon burgers on a restaurant menu but never made them at home. Time to change that! We created this simple salmon "burger" for a delicious balance of rich salmon, made sweet and smoky using our Maple Salmon Rub, topped with herbaceous dill dip. It was delicious! Suggestion: don't forget the lemon squeeze right before eating - it makes a real difference in flavor.
Asian Seared Tuna
This delicious tuna dish complements the freshness of the tuna with just the right amount of spice.
Piri Piri Chicken Sandwich
This spicy chicken sandwich has become one of our favorite grilling choices. It has the unique flavor of Thai Bird Chiles from our Piri Piri Seasoning, which when combined with a wide range of condiments and accompaniments, lets you dress up the sandwich in so many ways. Be creative and enjoy!
Strawberry + Tomato Salad with Sizzled Mustard Seed Halloumi
This recipe is from the new cookbook Cook This Book, written by Molly Baz (of Bon Appetit's YouTube fame). With a massive chapter on Salads and Molly Baz's self-proclaimed love for Caesar salads, we had high expectations. The whole family loved it! We will definitely be making it again this summer. It was fresh, flavorful, and unique. Her recipe calls for peaches but we couldn't get our hands on them this early in the season in Maine so we substituted strawberries.
Korean Barbecue Ribs
Nothing is more 'summer' than slow-smoked pork ribs. We use this fool-proof smoking method to deliver two styles of ribs, classic Memphis and flavorful Korean. The key is 3:2:1 - 3 hours smoked, 2 hours braised, and 1 hour on the grill, all at low heat. We've scaled the recipe for 1 full rack of baby-back ribs, but adjust up or down as needed.
Classic Memphis Ribs
Nothing is more 'summer' than slow-smoked pork ribs. We use this fool-proof smoking method to deliver two styles of fall-off-the-bone ribs, classic Memphis and flavorful Korean. The key is 3:2:1 - 3 hours smoked, 2 hours braised, and 1 hour on the grill, all at low heat. We've scaled the recipe for 1 full rack of baby-back ribs, but adjust up or down as needed.
Cheesesteaks for Dinner
Given that we used to live in Philly, we knew better than to try to re-create a classic Philly Cheese Steak. Instead we made our own version, using our SKORDO Steak Seasoning. The verdict was unanimous... it was a hit. A bit of heat coupled with some new flavors raised this Philly classic to a new level. (Ribeye Hack - put the steak in the freezer for thirty minutes before slicing. Makes it much easier!)
Weeknight Tacos
We have these tacos about once a week. Our taco seasoning packs a lot of flavor (freshly ground cumin and chile powder) and a little heat (crushed red pepper flakes). A very different seasoning than the packets we grew up with! This is a simple recipe for preparing a classic taco. Make it your own with your favorite protein and sides!
Chargrilled Summer Vegetables with a Dhana-Jeera Dressing
Every year, as soon as it is warm enough outside, we fire up the grill. I love grilled veggies and was so excited to find a great base recipe in Meera Sodha's cookbook East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing. We used SKORDO's Thai Seasoning to spice up our dressing without a lot of additional heat for the perfect balance.
Couscous, Cherry Tomato, + Herb Salad with Ras el Hanout
We spent three weeks cooking dinner nearly every evening from the cookbook Ottolenghi Simple... read our cookbook review here. Here's one of our favorite recipes we made. A delicious way to incorporate the iconic Middle Eastern blend, Ras el Hanout, into fresh flavors. We look forward to making this for many cookouts this summer!
Roasted Eggplant with Curried Yogurt
We spent three weeks cooking dinner nearly every evening from the cookbook Ottolenghi Simple... read our cookbook review here. This was such a delicious bite! Roasted slices of eggplant with layers of flavor and texture on top. We paired it with another recipe from the book, an herbed cauliflower salad. Fresh, flavorful, and filling.