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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.

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Ingredients from Grocer

  • 1 tablespoon unsalted butter
  • 2 tablespoons bacon
  • 1 1/2 cups diced andouille sausage
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1/4 cup diced celery
  • 1 clove garlic, chopped
  • 1 1/2 cups diced chicken
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 cups tomato sauce

Ingredients from TSTE (The Spice & Tea Exchange)

  • 2 cups cooked purple sticky rice
  • 1 tablespoon TSTE Togarashi Custom Blend

Directions

In a medium pot over medium heat, Brown Bacon and discard fat then Melt the butter. Add the sausage, onions, bell peppers, celery, and garlic, and sauté until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs, TSTE Togarashi Custom Blend and followed by the tomato sauce Bring to a boil, then reduce to a simmer and cook uncovered until the mixture is thick like gravy. Ladle mixture over purple sticky rice and serve.

Robin Reynolds & Chef Richard Papier of Cibugnu

Ingredients from Grocer:

1 lg. Sea Scallop

3 oz of Cibungu spiced Orecchietta pasta ( sold at the restaurant ) cooked al dente

1 tbsp of chopped and cooked pancetta or thick Bacon

1/2 cup shrimp or seafood stock

2 tbs of 100% olive oil

Ingredients from The Spice & Tea Exchange (TSTE):

Cypress White Flake Sea Salt to taste

-Crust for scallops

Ingredients from Grocer:

1tsp unseasoned bread crumbs

Ingredients from TSTE:

1tsp ground coriander

1tsp ground cumin

1/4 tsp dried oregano

Cypress White Flake Sea Salt to taste

Directions:

1. Mix all ingredients for crust together and set a side in a small bowl

2. Pat down top of scallop in crust

3. In a sauté pan, over medium-high heat, add 1 tablespoon oil. When oil is hot, add scallops,

placing them crusted side down. Sear for approximately 1 minute, or until crust browns. Turn and

sear on other crusted side for 1 more minute and set a side

4. In a small sauté pan and remaining tbs of oil and pancetta and cook for 30 seconds

5. Add Orecchietta pasta and stock and cook till warm then add sea salt flakes to taste

6. Serve pasta in a bowl and top with scallops.

Pink Pepperberry Deviled Eggs
From TSTE (TSTE=The Spice & Tea Exchange)
1 Tbs TSTE Pink Pepperberries
1 tsp TSTE Ground Yellow Mustard
½ tsp TSTE French Grey Sea Salt
¼ tsp TSTE Vinegar Powder
1 Tbs TSTE Sweet Onion Sugar

From the Grocer
12 extra large eggs, hard-boiled, cooled and peeled
½ cup mayonnaise

Preparation:
COARSELY GRIND TSTE Pink Pepperberries (in a mortar & pestle)
DIVIDE in half.
SLICE eggs in half the long way.
With each egg, TUG gently on the white part to loosen the yolk.
REMOVE yolks to a bowl.
MIX IN mayonnaise, TSTE Vinegar Powder,
TSTE Ground Yellow Mustard, and TSTE French Grey Sea Salt.
SPOON yolk mixture back into eggs.
SPRINKLE with remaining TSTE Pink Pepperberries and TSTE Sweet Onion Sugar.
SERVE room temperature or chilled.

Yield: large appetizer Kitchen Time: 10 minutes

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Caramel Bacon Candied Pecans
Ingredients: From TSTE
½ cup (2.5 oz)TSTE Salted Caramel Sugar
2 Tbs (1oz) TSTE Bacon Salt
1½ tsp (0.15 oz) TSTE Habanero Sugar

From the Grocer
1 pound pecan halves
½ cup dark brown sugar
2 Tbs bourbon
1 egg white

Preparation: PREHEAT oven to 300°F.
MIX TSTE Salted Caramel Sugar, TSTE Bacon Salt, TSTE Habanero Sugarand brown sugar until combined.
SET ASIDE.
BEAT egg white until stiff.
STIR in bourbon.
MIX IN pecans until coated evenly.
MIX IN sugar mixture until coated evenly.
SPREAD pecans on a greased cookie sheet.
BAKE for 30 minutes, TOSSING occasionally.

Yield: party appetizer Kitchen Time: Prep 10 minutes Bake 30 minutes

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Spicy Pretzel Stix
Ingredients From TSTE:
For Backwoods Hickory Bacon Sticks (I will do this one on the show)
3 Tbs (1.5 oz) TSTE Extra Virgin Olive Oil
1 Tbs (0.4 oz) TSTE Backwoods Hickory Rub
½ tsp TSTE Bacon Salt

For Thai Chili Stix…
1 Tbs (0.3 oz) TSTE Coconut Thai Blend
½ tsp TSTE Chili Lime Salt

For Fire & Ice Stix…
¼ tsp TSTE Ghost Pepper Salt
1 tsp TSTE Habanero Sugar
1 Tbs TSTE Sweet Onion Sugar

From Grocer:
8 oz pizza dough

Preparation:
LINE a cookie sheet with parchment paper. DIVIDE dough into about 7 golf ball sized lumps.
FLOUR each and GENTLY PULL to the length of the cookie sheet.  It will take a little while, letting them ‘rest’ a minute in between pulls.
For Backwoods Bacon Stix…
MIX TSTE Extra Virgin Olive Oil with TSTE Backwoods Hickory Rub. BRUSH on stix.
(It is easiest to start in the middle and brush out towards the ends.) SPRINKLE evenly with TSTE Bacon Salt.
For Thai Chili Stix…
MIX TSTE Extra Virgin Olive Oil with TSTE Coconut Thai Blend. BRUSH on stix.
SPRINKLE evenly with TSTE Chili Lime Salt.
For Fire & Ice Stix…
BRUSH TSTE Extra Virgin Olive Oil on stix. SPRINKLE evenly with TSTE Ghost Pepper Salt,
TSTE Habanero Sugar, and TSTE Sweet Onion Sugar. A little goes a long way!

LET RISE 10 minutes. CUT stix in half. BAKE at 375°F for 12 minutes. Stix should be soft but springy to the touch.

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