AFBA Mixer at Savory Spice Shop on 6th

Tonight is the New Member Mixer hosted by the Austin Food Blogger Alliance and Savory Spice Shop on 6th.  I’ll either post a recap of the event here or on the AFBA blog once I can find some pictures.

Meanwhile….

Here are a few recipes I jotted down using some of the spice blends available at Savory Spice Shop:

Guacamole

• 1 large or 2 small ripe avocado
• 1 tsp Peruvian Chile Lime blend
• 2 tsp fresh lime juice
• salt to taste

Cut the avocado open and scoop out the flesh in to a small mixing bowl.  Add the Peruvian Chile Lime blend and lime juice, mash with a fork.  Taste and add a small pinch of salt to taste.

Guisado

• 1/2 pound organic ground beef (85/15)
• 1/4 tsp salt and pepper
• 2 red potatoes
• 1/2 can of petite diced tomatoes with green pepper and onion
• 5 white mushrooms, cleaned and stems removed
• 1/2 cup carrot, sliced
• 4 green onions, sliced
• 2 tsp Peruvian Chile Lime blend
• 1 tsp Greek herb blend (or oregano)
• 1 cup tomato sauce
• 1/4 cup water

Brown the beef with salt and pepper and remove from the pan.  Sautee the vegetables for about 4 minutes, then add the Peruvian Chile Lime blend and Greek herb blend.  Add the beef back to the pan and the sauce.  Stir in the water.  Cover and reduce the heat to simmer until the potatoes are cooked, about 8 minutes.  Serve alone or with rice.

Herbed Mashed Potatoes

• 1 cup mashed Russet potato
• 1 tsp Hudson Bay Beef Spice blend
• pinch of salt
• sour cream

This recipe is based on a per cup of potato serving.  Blend everything together well with a potato masher while warm.

Rockfish with Mango Salsa

Salsa

• 1 cup mango, finely diced (about one large mango that is firm but ripe)
• 1/2 cup organic heirloom tomato (one that is slightly larger than an egg), diced
• 2 tsp shallot, finely minced
• 3 tsp cilantro, chopped
• 1 tsp Barrier Reef Seasoning
• pinch of salt
• 1/2 tsp olive oil

Combine in a bowl, cover and refrigerate while preparing the fish.  There’s enough salsa for two large fillets.

Fish

• parchment paper
• 1 (1/3 lb) Rockfish fillet, remove pin bones
• 1/2 tsp Barrier Reef Seasoning
• pinch of salt
• 1/4 cup coconut milk (I used Silk original)

Make a pouch with the parchment paper.  Season the fish with the seasoning and salt then place it in the pouch.  Pour the coconut milk in and seal up the opening.  Fold the edges to make a tight package around the fillet.  Bake at 375ºF for about 8 or 9 minutes, until the fish is firm to the touch.

Serve the fish with the mango salsa.

Note: This is also delicious on Wild Sockeye Salmon, just season the salmon with the Barrier Reef Seasoning then bake at 350ºF for 10-12 minutes (for a 1 inch thick fillet).  Use leftovers to make wraps for lunch the next day…post coming on that soon.

Stuffed Mushrooms

• 1 lb cremini mushrooms (about 12)
• 1 cup cooked rice
• 2 tsp Peruvian Chile Lime Seasoning
• pinch of salt
• 1/2 yellow onion (about 1 cup diced)
• 1/2 large tomato, fine dice
• 1/2 bell pepper, fine dice
• shredded cheddar or colby jack

Pre-heat oven to 400ºF.  Line a baking sheet with foil.

In a pan over medium heat, sautee the onion in olive oil.  Add the seasoning and salt.  Add the tomato and pepper, cook until soft.  Add the rice and remove the pan from the heat.  Stir gently to combine and let cool slightly.

Clean the mushrooms and remove the stems.

Arrange the mushroom caps on the foil lined pan.  Stuff the caps with as much of the mixture as they will possibly hold, bake for 12 minutes.  Top each mushroom with the shredded cheese and return it to the oven until the cheese melts.

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