Recommended Blends: Adana, Gyro, Montreal, Ranch, Tuscan/Tuscan Heat
2 tbsp preferred District Spice blend
2 tbsp olive oil
2 lbs radishes, quartered
1 tsp salt
2 oz shredded Parmesan cheese
1. Pre-heat oven to 400F. Toss radishes with olive oil, salt, and District Spice blend. Spread on baking sheet.
2. Bake at 400F for an hour, or until cooked through
3. Toss with Parmesan cheese.
4. Serve hot.
Serves approximately 4-6 people
4 tbsp District Spice Jamaican Jerk blend
4 lbs Bone-in skin-on chicken thighs
1 cup Rum
1 cup Olive oil
2 Limes, juiced
1 tsp Salt
- Combine District Spice Jamaican Jerk blend, rum, olive oil, lime juice, and salt in a bowl, and whisk until well-blended.
- Place chicken thighs in one gallon resealable bag.
- Pour marinade into bag, seal, and mix to ensure chicken is coated.
- Place bag into refrigerator and allow chicken to marinade about 24 hours. Flip bag about halfway through and ensure chicken is coated in marinade.
- Warm up grill, or pre-heat oven, to about 400 degrees Fahrenheit, and place chicken bone side down on grill, or arrange on a grill pan for baking in oven. Carefully pour excess marinade over top of chicken.
- Grill chicken on medium heat (or bake in oven) for about 30-40 minutes, until a nice charring forms on the underside, and the chicken feels firm.
- Remove chicken from grill or oven, cover with aluminum foil, and allow to rest for approximately 5 minutes.
- Serve hot.
Fresh off the grill!
Serves 6-8 people
District Spice Poultry blend
6-8 Boneless skinless chicken thighs
1 tbsp Olive oil
Less than 1/4 cup Port or dessert wine
- Cut ends off the orange, and slice off four large wheels. Place at the bottom of a marinade pan or gallon-size freezer bag.
- Sprinkle District Spice Poultry blend over chicken, place in bag, and refrigerate for 24 hours. For best results, vacuum seal marinating container.
- Add olive oil to saute pan.
- Place chicken in pan, top with orange wheels from bag.
- Add a splash of port or dessert wine over each orange wheel.
- Cover and simmer chicken over low heat for 45 minutes.
- Check chicken to ensure it is cooked thoroughly. Remove from heat, and leave covered for five minutes.
- Serve hot.
Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Montreal, Sriracha, Tuscan, Tuscan Heat
1 tbsp District Spice blend (start with 1 tsp for Sriracha)
1 lb medium-sized raw shrimp (tails removed)
2 tbsp olive oil
- Add olive oil to pan, heat until almost smoking
- Add shrimp to oil and stir, cooking until slightly pink
- Sprinkle on District Spice blend, and continue stirring until shrimp is cooked (opaque)
- Optional: Add a dash of salt
Makes 3-4 servings
2 tsp District Spice Chesapeake blend
1 cup plain Greek yogurt (full fat)
3 egg yolks
Juice from half a lemon
1 tsp Dijon mustard
Couple dashes salt
- In a small bowl, mix yogurt, yolks, and lemon juice until blended.
- Heat mixture using a double boiler (if you don’t have one, place a strainer/sieve over a sauce pan of water and place bowl in the sieve, ensuring water is not high enough to spill into bowl), stirring frequently, for about 10-15 minutes over low-medium heat, until the sauce is hot, but not simmering.
- Remove from heat and stir in Chesapeake blend, mustard, and a couple dashes of salt.
- Mix well, and serve over eggs!
Chesapeake Yogurt Hollandaise, used to make Crabcake Eggs Benedict
1 tbsp District Spice Ranch blend
1 cup plain yogurt
- Combine District Spice Ranch blend and yogurt, and whisk until well-blended.
This can be prepared right before serving, but tastes best if prepared the day before, and kept in the fridge until serving. Occasional stirring may be necessary to maintain consistency, due to not using emulsifiers or other preservatives.
Makes approximately 6-8 servings
2 tbsp District Spice Montreal blend
3 lbs russet potatoes
1/4 cup olive oil
Optional: 4 strips bacon (pork or vegan substitute), cooked & chopped into 1/4 to 1/2 inch pieces; 1 red onion, chopped and sauteed; splash dessert wine
- Combine olive oil and District Spice Montreal blend in container, and let sit for one hour. For best results, let blend infuse overnight.
- Dice potatoes into circa 1/2 inch pieces, and soak for one hour in cool water, to remove excess starch.
- Strain potatoes and allow to dry. Use a towel to pat potatoes dry as needed.
- Pre-heat oven to 450 degrees Fahrenheit.
- Optional: Dice red onion. Use a small amount of oil, or fat from the bacon, to caramelize the onion. For additional flavor, add some dessert wine to onions and saute until liquid is gone. Add onion to bacon, mix, and set aside.
- Toss dry potatoes in a bowl with Montreal-infused olive oil. Once coated, arrange potatoes in baking dish one layer deep. Pour any remain oil in the bowl over the potatoes.
- Bake dish for 30 minutes. Toss potatoes in dish, and continue baking for an additional 30 minutes, or until potatoes are browned.
- Optional: Sprinkle bacon/onion mixture over potatoes and continuing baking for 5 minutes.
- Remove potatoes from oven, and allow to cool 5 minutes before serving.Montreal roasted potatoes, vegan style