Cardamom and Ginger Carrots

Cardamom and Ginger Carrots

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Cardamom and Ginger Carrots


  • Author: Zach Johnston
  • Prep Time: 10
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 sides 1x

Description

This awesome holiday side dish will reassure your grandma that you actually have your life together, whether or not that is actually true remains to be seen.


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Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup thinly sliced fresh ginger
  • 1 garlic clove, minced
  • 4 whole cardamom pods (keep them whole!)
  • 3 pounds carrots, (you can also use baby carrots left whole)
  • 2 tablespoons sugar
  • 1/2 cup fresh carrot juice
  • 1/2 cup fresh orange juice
  • 1.5 tbsp. Colorado Chicken and Veg

Instructions

  • In your big frying pan! Melt the butter with a medium heat
  • Add the ginger, garlic, and cardamom and cook until fragrant DO NOT BROWN THE BUTTER. (This is around 2 minutes)
  • Add the carrots and sugar and cook over moderately high heat, stir the pot baby. Cook these until the carrots are crisp-tender, about 5 minutes.
  • Add the carrot and orange juices and bring to a simmer.
    Chuck in the COLORADO CHICKEN AND VEG.
  • Put a lid or foil or parchment paper over the pan and cook the carrots over low heat until tender, about 12 minutes.
  • Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer.
  • Pull out the ginger and cardamom pods, transfer to a bowl and serve or cover and get to your party!
  • Category: side dishes
  • Method: pan fry
Honey Roasted Garlic Brussels

Honey Roasted Garlic Brussels

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Honey Roasted Garlic Brussels


  • Author: Zach Johnston
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 4 servings 1x

Description

These Brussel sprouts make for an awesome side dish to take to any holiday party!


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Ingredients

  • 1 lb. Brussels sprouts, cleaned and halved
  • 2 tbsp. EVOO
  • 1/2 cup balsamic vinegar
  • 2 tbsp. honey
  • 1 tbsp. dijon mustard
  • 2 tsp. ROASTED GARLIC BLEND

Instructions

  • Get your big skillet, warm it up on medium heat! Add EVOO.
  • Add halved Brussels, flat side down, do not touch them for 3 minutes, or when they are golden on the bottom. Seriously, just don’t touch them. Shake the pan after 3 minutes and cook for an additional 2 minutes.
  • Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes.
  • If the pan dries out, add in 1 tbsp. of water at a time.
  • Remove sprouts from skillet and set aside.
  • KEEP YOUR POT HOT.
  • Add vinegar, honey, mustard, and ROASTED GARLIC BLEND and whisk to combine.
  • Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat and heat through, 2 to 3 more minutes.
  • Serve them now or cover with foil, put on your ugly Christmas sweater and head to the party.
  • Category: side dishes
  • Method: pan fry
Have You Made the PERFECT TURKEY?

Have You Made the PERFECT TURKEY?

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THE PERFECT TURKEY


  • Author: Zach Johnston

Description

Cooking the perfect holiday turkey can be a daunting experience for most people. It must be juicy, flavorsome, and obviously have crispy skin. Have no fear because we have come up with the only Thanksgiving turkey recipe you will ever need.


Ingredients

One 11-pound turkey, thawed
6 tablespoons unsalted butter, cut into 1 tablespoon knobs
1 1/2 yellow onions, peeled and halved
4 garlic cloves, peeled
One orange or lemon
PERFECT TURKEY Seasoning
A selection of root vegetables of your choice


Instructions

1. Preheat oven to 325 degrees F.
2. Cut the onions and vegetables into similar sizes, around 2x2inches.
3. Use paper towels to dry the skin of the turkey and clean inside the cavity.
4. Slide your (clean) hand between the skin and the breast meat beginning at the cavity opening and slowly separating them into a pocket.
5. Slide three knobs of butter under the breast skin on both sides of the turkey. Try to spread them around evenly.
6. Using the Perfect Turkey spice rub, work the mix into the skin all over the entire bird. Use your hands to press spice rub into the skin and into the cavity. The specially selected ingredients like smoked paprika, salt, garlic, spices, lemon peel, orange peel, red bell pepper, green bell pepper, and sugar will marinate and infuse into the bird’s meat and caramelize for a crispy skin.
7. Stuff the cavity with the onion halves, citrus, and garlic cloves.
8. Move the turkey to a roasting pan with a rack to avoid a soggy bird.
9. Use a large piece of foil, just big enough to fully cover the turkey breast and mold it over the entire breast area.        (This will ensure the breasts don’t overcook and become dry)
10. Roast the turkey for 2 hours and then carefully remove the foil from the turkey breasts. Then, increase the temperature to 400 F and cook the bird for another hour. Using an instant-read thermometer, check the internal temperature by getting a reading from the meatiest part of the thigh. The ideal temperature is 165 degrees F. Make sure the skin has crisped up and become a deep golden color.
11. Remove the turkey from the oven (remember it is heavy and hot!) and let it rest for the appropriate time for the weight. Then carve.

Notes

Notes
Serve with your selection of root vegetables and favorite sides. Give thanks and enjoy.

Midnight Toker Steak Kebabs

Midnight Toker Steak Kebabs

Americans insist on doing things their own way, don’t they?

“Oh, the world uses the metric system? We’ll make our own unit of measurement!”

“Football? Oh, no! We call that soccer. We have our own football.”

“The world spells it ‘kebab?’ We’ll go with ‘kabob.'”

We can’t settle all of these inconsistencies in one day, but we will start with ‘kebab.’ We’re siding with the rest of humanity on this one. K-E-B-A-B.

But, no matter how you want to spell it, these steak kebabs were made for our Midnight Toker blend. And they should be on your grill, like, yesterday.

The Midnight Toker blend has been a best-seller with barbecue dudes, grill masters and all around gangsters of love since we started. It includes some badass Syrian import chiles like the Aleppo chile flake — one that has more of a fruit flavor than the heat you’d expect. It’s the perfect blend to blast onto something as simple as kebabs and have the whole crew asking how you became a flavor master overnight.

Feel free to experiment with the meat and veggie combos on this recipe. Not only would it be great with chicken, you could also sub out some interesting vegetables depending on the season. Really, the only non-negotiable here is the Midnight Toker.

Grab a jar here and let’s get cooking.

 

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Midnight Toker Steak Kebabs


  • Author: Alex Palmerton
  • Prep Time: 10 minutes (minus marinade)
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Description

Whether you spell it kebab or kabob, these babies were made for our Midnight Toker blend.


Ingredients

  • 1.5 lbs. beef sirloin tips, cut into 1-2 inch cubes
  • Onion, cut into same size cubes
  • 8 ounces of mushrooms, halved (we used cremini)
  • ¼ c. olive oil
  • ¼ c. Worcestershire sauce
  • 2 Tbsp. The Spice Guy Midnight Toker blend

Instructions

  • Marinate meat in Worcestershire and Midnight Toker blend. Refrigerate for 1-3 hours.
  • Add beef to skewers with mushrooms and onions, alternating each time.
  • Light grill and lubricate with olive oil.
  • Add skewers and grill for about 3 minutes per side, until beef is about 130°F.
  • Let skewers rest for 5 minutes before serving.

Notes

  • We used metal skewers, but if you use wooden, you’ll need to soak them first.
  • Marinating the meat will improve the flavor and texture, but if you’re in a pinch, you can lessen this time.

Keywords: kebabs, kabobs, steak, midnight toker, grill

Buffalo Bills Black Gold Chicken

Buffalo Bills Black Gold Chicken

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buffalo-bills-black-gold

Buffalo Bill’s Black Gold Chicken


  • Author: Zach Johnston

Description

As black as the heart that blends it, Buffalo Bill’s Black Gold makes an excellent looking, and more importantly, excellent tasting chicken breast. We drizzle ours with a chipotle cream sauce that gives a nice heat and a cool contrast look to the dish.


Ingredients

EVOO
Chicken Breast
Buffalo Bills Black Gold
Sour Cream
Mayonnaise
Chipotle In Adobo Sauce


Instructions

  1. Pat Chicken Breast Dry
  2. Drizzle with EVOO
  3. Spice it up with about 1 TBSP of Buffalo Bills Black Gold
  4. Bake at 350 for 20-25, until internal temp reaches 165F.

For The Sauce

  1. 1/4 cup of mayonnaise
  2. 1/2 cup of sour cream
  3. 2 TBSP Chipotle in Adobo Sauce
  4. Blend well in a food processor
The Best Low Country Boil

The Best Low Country Boil

Okay, we’re just going to say it. If you haven’t had a low country boil, you aren’t living. There’s something about eating food with your hands that’s been dumped onto a newspaper-covered table that makes you feel alive.

Let’s have a quick history lesson, shall we? Back in the day, this seafood-laden feast was called “Frogmore Stew,” referencing a small area of South Carolina. But, don’t worry, no frogs here… yet. There’s a lot of debate on the origin of this dish, but most agree that it came from local shrimpers who were making best of what they had to put in a stew for their crew. (Say that five times fast). Similar to a Louisiana-style crawfish boil, this is a blessed mix of boiled shrimp, potatoes, corn, onions and spicy andouille sausage.

The secret ingredient to our low country boil is our Bayou Bay Crab Boil — it’s laced with just enough cayenne to get approval from Forrest Gump and Bubba himself. (RIP)

Grab a jar here and let’s get cooking.

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Low Country Boil


  • Author: Alex Palmerton
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings

Description

One of our favorite seafood recipes. This Low Country Boil recipe is one of our favorite ways to feed a crowd.


Ingredients

  • 1 lemon, quartered
  • 2 pounds small potatoes
  • 1 pound smoked sausage, cut into 2 in. pieces
  • 1 sweet onion, peeled and quartered
  • 4 ears of corn, shucked and halved
  • 2 pounds of large fresh shrimp, peeled
  • ½ c. of The Spice Guy Bayou Bay Crab Boil blend
  • Optional: cocktail sauce, extra lemon and melted butter

Instructions

  • Fill large stock pot with 4-6 quarts of water. Add lemon and Bayou Crab Boil blend and bring to a boil.
  • Add potatoes, return to boil and cook for 5 minutes.
  • Add sausage and onions, return to boil and cook 5 more minutes.
  • Add corn, return to boil and cook until potatoes and corn are cooked.
  • Add shrimp and cook, stirring gently until shrimp turn pink. (About 3 more minutes)
  • Drain in colander and serve on newspaper with optional sauces — cocktail, melted butter and lemon wedges.

Notes

  • This recipe is traditionally dumped and served on newspaper and eaten with your hands. Although it’s highly recommended, if you can’t handle it, you can skip it.

Keywords: low country boil, shrimp, seafood recipes, seafood, shrimp recipes, bayou crab boil