The 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!

Carrots Roasted with Maple Salmon Rub (Vegan)

Another delicious way to use our most popular spice blend, Maple Salmon Rub, is on roasted root vegetables. These are the most delicious carrots ever! Keep an eye on them, the granulated maple can darken quickly at the end of cooking time.

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.

Great Dane (An Aquavit Salty Dog) Cocktail

What a fun cocktail for camping! We love the use of Vanilla Bean Sea Salt to amp up the flavor with zero added effort. From one of our most popular summer cookbooks, author Emily Vikre has won us over with this one.

Smashed Cucumber with Tahini and Everything Chile Oil

"A surprising juxtaposition of texture and flavor -- fresh, palate-cleansing cucumbers paired with an earthy sesame dressing, enlivened by a daring spicy oil." - Hetty McKinnon, To Asia, With Love

This simple salad is great to serve as a snack or as a side to a bowl of noodles. Smashing the cucumbers tenderizes them, while a sprinkling of salt delivers a lovely pickle-like quality. It was delicious!

Everything Chile Oil

"This is my version of Szechuan Chile oil (sometimes called mala hot sauce), which I have called 'everything oil' because, well, it makes everything taste better." - Hetty McKinnon, To Asia, With Love

Hetty has never led us wrong before, so we made the oil and have now used it three times since! Mixed into mayonnaise on corn on the cob, as a marinade for grilled eggplant, and as a dumpling dipping sauce. It was a ton of fun to work with such unique ingredients... Korean Chile flakes (G ochugaru), Szechuan P eppercorns, S tar A nise, and more. A serious flavor bomb...

Seared Ahi Tuna

This delicious tuna dish complements the freshness of the tuna with just the right amount of spice.

Broiled Greek Tomatoes

Talk about simple... Broiled tomatoes are a classic side dish in Greece (and much of Europe for that matter). This recipe is great for any time of the year. We topped our tomatoes with SKORDO Greek Seasoning, a natural pairing. Use it as a base recipe with your favorite seasoning, see variation ideas in note below.

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!

Grilled Mexican Street Corn (Elote) with Adobo Seasoning

Elotes are the best way to eat corn. Big statement, but I stand by it. The sweet corn topped with aromatic Adobo Spice Blend (Mexican oregano, freshly ground cumin, and more), mayonnaise, lime juice, and cotija cheese is a combination we can't get enough of. We make this close to once a week in the summer - it's so easy!

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.

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