Story Summary

Spice It Right

CaptureJoin us Fridays during WGNO News at 11AM for Spice It Right, brought to you by The Spice & Tea Exchange of New Orleans.

Story Timeline
Previous Next
This story has 9 updates

1.  “Nola Nog”

Ingredients needed from grocer:

Cathead Pecan flavored vodka
Praline liqueur
Non-alcoholic egg nog
Honey

Ingredients needed from TSTE (The Spice & Tea Exchange):

1/2 cup of brewed and cooled TSTE “Eggnog Royale” black tea
Vietnamese Cassia Cinnamon
Cinnamon stick
Fresh whole nutmeg
Salted Caramel Sugar

Directions:

In a cocktail shaker combine:
Ice
1.5 oz Cathead Pecan Vodka
1.5 oz Praline liqueur
1/4 cup eggnog
1/2 cup brewed and cooled TSTE Eggnog Royale tea
Shake vigorously
Rim a martini jar with a little honey and dip into the Salted Caramel Sugar
Pour into glass, garnish with cinnamon, fresh grated nutmeg, a Cinnamon stick and enjoy!

2.  “Berry Merry New Year”

Ingredients needed from the grocer:
Champagne or Sparkling wine
Fresh Raspberries

Ingredients from TSTE (The Spice & Tea Exchange):

1/4-1/2 cup of brewed and cooled TSTE “Berry White Tea”

Directions:

Freeze Raspberries/ you can chill your glasses as well
Add 1/4-1/2 cup of brewed and cooled TSTE Berry White Tea
Add Champagne
Drop a couple frozen raspberries in as a garnish and enjoy!

Ingredients from Grocer

English Muffins

2 slices of ham

2 poached eggs

Ingredients from Grocer for Hollandaise

3 egg yolks

3oz of butter

1 tsp lemon juice

Splash of Hot Sauce

 

Ingredients from The Spice & Tea Exchange

Black Truffle Sea Salt

1. Poach eggs in 2 cups of simmering water and 2 TBLS of Vinegar for 5 minutes

2. For the Hollandaise-Melt butter in a saucepan.

3.  Mix egg yolks, lemon juice and hot sauce and TSTE Black Truffle Sea Salt.

3.  Slowly add melted butter while mixing constantly to the mixture.

4.  Stack ham, eggs on top of English Muffin and pour Hollandaise over the top.

Robin Reynolds & Chef Richard Papier from Cibugnu

Ingredients from Grocer

1/4 lb raw minced shrimp
1/4 lb raw minced scallops
1/4 lb raw minced white fish
1/4 lb crab meat
2 eggs
1/2 cup to 1 cup unseasoned bread crumbs (depending on moisture of fish this will vary)

Ingredients from TSTE (The Spice & Tea Exchange)

1 1/2 TSP onion powder
1 1/2 TSP garlic powder
1 TBS Parsley
1 TBS Mexican Oregano
1 TBS Thyme
1 TSP Red pepper flake
1 TSB of Cypress White Flake Sea Salt

1. Mix all seafood in a medium bowl

2. Mix in all spices and herbs and salt

3. Add eggs to mixture and add the bread crumbs a little at a time until it binds and makes a firm 2 oz ball

4. Pre heat oven to 400 and bake for 10 minutes

5. Add to sauce of your choice of pasta and reheat in sauce

 

Yields approximately 16 2oz balls

Robin Reynolds & Chef Greg Sonnier from Kingfish

From the Grocer

1          cup chopped celery

2          cups diced onions

2          tablespoons unsalted butter

1          cup lobster meat

3          cups diced butternut squash (or any other winter squash)

5          cups seafood stock

2          cups heavy cream

From TSTE (The Spice & Tea Exchange)

1          bay leaf

1          tablespoon chopped garlic

1          tablespoon TSTE Seafood Blackening Seasoning

Directions

1.        Sauté onions and celery in butter over medium heat until vegetables are soft.

2.        Add lobster, TSTE Seafood Blackening Seasoning, and garlic and cook hard allowing lobster to stick then scraping the bottom of the pot (about 15 minutes).

3.        Add bay leaf and squash; cook until squash is very soft (about 30 minutes).

4.        Add stock and cook for 20 minutes more.

5.        Process soup until smooth (in a food processor or blender); return to pot and add cream, then simmer for 5 minutes.

6.        Adjust seasoning and serve hot.  Serves 6 – 8.

Most brines are a simple mixture of water, salt, and sugar, but Robin Reynolds from the Spice and Tea Exchange recommends these add-ins to kick it up a notch:

Brown sugar
Kosher salt
Candied ginger
Star anise
Allspice
Pepercorn
Bourbon

Saturday November 16 is a special shopping day hosted by French Quarter businesses, followed by the French Market Corporation’s annual Christmas Tree Lighting Ceremony at 5:45 p.m.

For a list of participating businesses, click here: Shop Away in the Vieux Carre – Merchant List

For a map of participating businesses, click here: Shop Away in the Vieux Carre – Merchant Map

Shop-Away-in-the-Vieux-Carre

From the Grocer

16 oz Ribeye Steak

1 oz Butter

6-8 Asparagus

1 Splash of Wine

From The Spice & Tea Exchange

 

2oz TSTE Espresso Steak Rub Custom Blend

½ tsp  TSTE Bloody Mary Custom Blend

Directions:

Heat Skillet to high heat

Rub Ribeye with TSTE Espresso Steak Rub , cook to desired temp, set aside and allow to rest for 5 minutes.

In same pan add butter and asparagus and sauté for about 3 min.

Add wine and TSTE Bloody Mary Custom Blend

Ingredients from Grocer

1 cup Arborio rice

1 cup fresh Roasted diced butternut squash

1 tablespoon olive oil

1 (32-oz) chicken broth

2 tablespoons unsalted butter

1/2 cup shredded Parmesan cheese

Ingredients from TSTE (The Spice & Tea Exchange)

1/8 teaspoon ground allspice

1/8 teaspoon ground clove

1/8 teaspoon ground ginger

2 oz. pumpkin powder

 

Directions

1. Dissolve first 4 ingredients into room temp chicken broth

2. Heat olive oil in a large skillet over medium-high heat. Cook rice and stir for a

few minutes to toast rice. Stir in seasoned water, and bring to a boil, then

reduce heat to medium-low. Cover, and simmer for 20 minutes.

3. Remove from heat, cover, and let stand for 5 minutes.

4. Stir in the Parmesan and  Roasted butternut squash

8 butterflied shrimp

1 tsp BBQ Shrimp Blend (Made fresh by The Spice & Tea Exchange)

1/2 cup tomato sauce

1 clove minced garlic

1 tsp Thai chili glaze

1 oz butter

Splash white wine

Splash of Lea and perrins

Directions:

Sauté shrimp, add splash of wine and lea and perrins, then add garlic, seasoning and tomato sauce, sauté for about a minute then add chili glaze and butter stirring constantly until butter is completely incorporated into the sauce.

Advertisement