Makes approx. 2 cups
1 tbsp District Spice Hand in the Cookie Jar blend
2 cups water
2 cups sugar
Combine District Spice Hand in the Cookie Jar blend, water, and sugar in sauce pan. Simmer for 35-45 minutes. Cool, and store in refrigerator.
Serves approx. 4-8
2 tbsp District Spice Currying Favor blend
1 small pumpkin, medium butternut squash, or medium hubbard squash
1 can (15 oz) coconut milk (less for thicker sauce)
Preheat oven to 350 degrees.
Slice squash in half, scoop out seeds. Place on baking sheet, cut side down.
Cook approx. 45 minutes, or until squash is soft.
Scoop squash from one of the halves into blender. Add District Spice Currying Favor blend and coconut milk. Puree, and serve over rice, vegetables, and/or meat.
Recommended blends: BBQ, Chili Dust, Currying Favor, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha
District Spice blend (see above for recommendations)
Russet potatoes, julienne (Mandolin slicer recommended)
Peanut oil for frying
Salt
Soak julienne potatoes in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.
Heat oil in fryer or deep skillet.
Add julienne potato to oil, in batches, and fry until brown and crisp. Remove fries using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.
While fries are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste. Serve hot.
1 tbsp District Spice Za’atar blend
3/4 cup olive oil
2 tbsp balsamic vinegar
Bread or pita
Pour olive oil into shallow dish, add balsamic vinegar, and top with District Spice Za’atar blend.
Serve with pieces of bread or pita.
Serves approx. 4
Recommended Blends: Chesapeake*, Chili Dust*, Creole, Currying Favor, Plov, SouthWest, Taco/Taco Heat*, Za’atar*
*Recommend adding these blends into rice after cooking
1 tbsp District Spice blend (see above for recommended blends)
2 cups of vegetable (or chicken) broth
1 cup basmati rice (rinse optional)
1/8 tsp salt (optional)
Combine District Spice blend (unless adding after cooking rice), broth, and salt in pot and bring to boil.
Add basmati rice, stir, and bring back to boil. Cover and reduce heat to simmer for 15 minutes.
Remove pot from heat, keep covered and let rest 5 minutes. Stir (mixing in spice if not added previously), fluff rice with fork, and serve.
Recommended Blends: BBQ, Chili Dust, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar
District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)
Pre-heat oven to 350 degrees on bake.
Place chicken thighs on baking rack, in baking pan.
Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).
Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.
(Chicken thighs with Jamaican Jerk, just before baking)
Recommended blends: BBQ, Chili Dust, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha
District Spice blend (see above for recommendations)
Russet potatoes, thinly sliced (Mandolin slicer recommended)
Peanut oil for frying
Salt
Soak potato slices in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.
Heat oil in fryer or deep skillet.
Add potato slices to oil, in batches, and fry until brown and crisp. Remove chips using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.
While chips are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste. Serve hot.
(Potato chips made with Memphis BBQ)
