Curried Squash Sauce

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.

District Spice French Fries

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.

District Spice Rice

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.

 

District Spice Chicken Thighs

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 Jerk
(Chicken thighs with Jamaican Jerk, just before baking)

District Spice Potato Chips

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 MBBQ
(Potato chips made with Memphis BBQ)