Momofuku Chili Oil Fried Egg over Garden Fried Rice
Fried rice is a great go-to recipe. Once you get the technique and seasoning down, you can alter it for any veg or meat you’ve got on hand--perfect for summer when you're harvesting from the garden or in the winter when you’re relying on what’s in the freezer! The star of the show here is the Momofuku Chili Crunch Oil. I finished up my rice, then fried an egg in a hot pan, using the chili oil as the cooking oil. This resulted in a crispy, crunchy, spicy fried egg with a gooey yolk ready to dribble through the rice beneath.
Bulgur with Mushrooms, Feta, + Urfa Chile
The iconic Chef and Author Yotam Ottolenghi has inspired us with his cookbook Ottolenghi Simple. His modern day pairings that have middle eastern roots are simply delicious. He uses some ufra biber chili flakes that have a decadent, rich, earthy flavor that we can't get enough of. This is a precious gem that we just couldn't wait to share with you!
Spiced Pineapple Daiquiri
We’ve enlisted the assistance of local mixologist Josh Lemay, current bar manager of Baharat in East Bayside to provide inspiration on how to utilize SKORDO's It's Five O'Clock Somewhere set. Here he made a pineapple syrup using green cardamom pods, allspice berries, cinnamon sticks,whole star anise, and clove. This got turned into a Spiced Pineapple Daiquiri that will hit the spot any time of year.
Farewell Transmission - An Aquavit based cocktail
We’ve enlisted the assistance of local mixologist Josh Lemay, current bar manager of Baharat in East Bayside to provide inspiration on how to utilize SKORDO's It's Five O'Clock Somewhere set. Below you'll find the recipe for a cocktail he has titled 'Farewell Transmission', an aquavit based cocktail.
Fennel Saffron Lobster Roll
Wouldn't be a summer in Maine without a lobster roll (every week?!). Almost anywhere you look you can find one, either chilled with mayo or warmed with butter. When we relaunched our Fennel Saffron Sea Salt, it quickly become a favorite for seafood. We switched to grinding the saffron into a fine powder to create a pink salt with cracked fennel seeds + some whole saffron threads tossed through it. Though red/pink itself, saffron turns everything around it a deep golden hue, which was really amplified when melted into butter and tossed through the chunks of lobster.
Tandoori Salmon with Sushi Rice
Local food blogger and home cook Keela Ferrell of @eatswithspoon shared her deliciously simple recipe for Tandoori Salmon with Sushi Rice. Enjoy!
Everything Sandwich Bread
Ideal blend? A blend that can go on everything. Ideal bread? Bread you can serve with everything. With this recipe, you can have a fluffy, seeded white bread in just about 3 hours (or quicker with a mixer!). I went on to turn this into a yummy Egg Salad Sandwich, a BLT, crostinis for a cheese platter, and some croutons with the ends! Only regret? Not making another loaf.
Everything Seasoning Egg Salad
I loved my mom's egg salad growing up, but once I became responsible for peeling my own eggs, I stopped loving the salad. Recently I saw this "hard-boiled egg hack" and I just had to try it myself! This shortcut, plus the spicy tang of Sriracha or other chili sauce made egg salad feel like a treat again. Hope you enjoy!
New England Clam Chowder
This chowder was a perfect bowl of summer and comes together in about 30 minutes! Largely influenced by Eventide's cookbook, I slimmed down the recipe to make just 2 servings, introduced SKORDO Lemon Herb Fish Seasoning to it, I used Oceans Balance Dried Kombu in place of a full piece. Without any heavy roux, this is a lighter chowder that's completely gluten-free!
Bloody Mary Mignonette
How incredible would it be if each slurp of a fresh raw oyster had a Bloody Mary shot in it? Yum! While oysters are my go-to, you can find a collection of other ideas on how to use this mignonette at the end! Happy shucking!
Roasted Sweet Potatoes with Chili Aioli, Avocado, and Pickled Chilis
We had so much fun partnering with Chef Mike Kubiesa (co-author with Kristin Cavallari of True Comfort and True Roots) on this recipe. Our favorite thing about it? It's restaurant-quality but so doable for home cooks. He used both SKORDO Steak Seasoning and SKORDO Lemon Herb Fish Seasoning in the dish. To quote Mike, "this looks fancier than it is! I know it's a struggle for a lot of people to get quick and healthy meals out for them or their families on a nightly basis - trust me, I get it! My goal is to help you with that." Love it.
Cheeseburgers with Black Garlic Aioli and Caramelized Onions
Black Garlic is gummy, rich, sweet, fermented garlic. It brings a unique umami flavor that won't feel familiar on your palette unless you've had it before. To cut through the richness, I finished this black garlic aioli with balsamic vinegar. This makes a beautiful burger sauce that compliments our caramelized onions, made with the best steak rub- SKORDO Steak. I encourage you to experiment with these bulbs, the possibilities are endless, burgers are a safe place to start.