The Recipe Box
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!
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.
Southwest Baked Beans
These baked beans, featuring Southwest Seasoning, were a hit! The sauce was thicker than typical baked beans which we really enjoyed. The seasoning features paprika, coriander, Mexican oregano, and more. It brings a balance to, in my opinion, often overly sweet baked beans.
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!)
Summer Margaritas with Royal Rose Simple Syrup
A friend made these margaritas at a recent girls night and they were the perfect kick off to a night of cooking and carbs. Her recipe is below and the great news is, you can't go wrong with this list of ingredients. The Royal Rose syrups balance with the sharp citrus and soften the tequila. Give them a try! They won't disappoint.
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.
Baharat Roasted Vegetables
Baharat, a staple in Middle Eastern cuisine, means "spice" in Arabic. You can use it as a rub for lamb, fish, chicken, or beef. It's also great in soups, tomato sauces, lentils, rice pilafs, and couscous. This recipe for roasted vegetables is simple and bursting with flavor.
Persian Advieh Rice
Advieh, with its warm and lightly sweet flavor, is perfect for a Persian style stew or roasted leg of lamb. This is a traditional rice dish that highlights the blends savory and floral flavors.
Dukkah Encrusted Halloumi
Dukkah, a popular Egyptian spice mix, has a very pleasant and nutty flavor. Use it as a spread on a rack of lamb to be roasted or sprinkle it on flatbread with olive oil and cook until crispy. The cumin, coriander and nuts shine through against the salty Halloumi cheese. This is one of our favorite appetizers!