Gryffon Ridge Spice Merchant - Recipes | Gryffon Ridge Spice Merchants

2 lbs. Lamb, Goat, or Chicken, cut into bite sized pieces
2 Potatoes, Peeled & cubed
2 Large onions, chopped
1 Large Tomato, chopped
1 Scotch Bonnet or Habanero Chile, minced
1/2 Tsp. Sea Salt
1/2 Tsp. Freshly Ground Black Pepper
3 tablespoons Jamaican Curry Powder
8 Tbsp. Peanut Oil
6 Garlic cloves, minced
1 Can (14 oz) Coconut Milk
Juice of 1 lime

In a large bowl, combine the Meat, half of the onions, chile, salt and pepper, 2 tablespoons of curry powder, and 2 tablespoons oil. Mix the ingredients together, coating the pieces of meat well with the mixture. Cover the bowl and place it in the refrigerator to marinate for at least 6 hours or overnight.

The following day, remove the meat from the refrigerator and set aside. Place a large heavy pot or Dutch oven over medium high heat. Add the remaining oil. When the oil is hot, add the meat and brown on all sides. This may need to be done in batches. Add the remaining onions and cook until they are translucent. If needed add water & stir to deg-laze the pot

Add the garlic, tomato and remaining Curry Powder to the pot and stir to combine. Cook while stirring for about 8 – 10 minutes. Add the coconut milk, lime juice, and 1 cup of water and bring the mixture to a boil, then lower the heat, cover the pot and simmer for 2 to 3 hours or until the meat is fall-apart tender. You may need to add water occasionally. Towards the end of the two hours, add the potatoes to the pot, and continue to cook until done. Adjust the seasoning and serve with rice, fried or mashed plantains, and cold beer.

Tourtiere (Pork Pie)

2 Tbsp. Olive Oil
1 pound ground Gryffon Ridge Pork
1 pound ground Eastern River Veal
1 1/2 cup chopped onion
3 clove garlic, crushed and finely chopped
2/3 cup shredded carrots
1/2 cup finely chopped celery
1 1/3 cup beef stock
4 teaspoons Cognac
2 teaspoon dried parsley
1 1/2 teaspoon Sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 tablespoon dry bread crumbs

Two-Crust Pie

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons lard
4 to 6 tablespoons ice cold water 1 tablespoon at a time.

For Crust:

Toss all ingredients with a fork until all flour is moistened and pastry almost leaves side of bowl.
(1 to 2 teaspoons more water can be added if necessary)

For Pie:

Preheat an oven to 400F.
Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan.
Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through.
Drain any excess fat from the pan.
Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
Remove the skillet from the heat and stir the dry breadcrumbs into the mixture.
Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough.
Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.
Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.

Coriander & Mint Chutney

Makes about 1 1/2 Cups

2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste

Blend or puree all ingredients above to a smooth consistency in either a food processor or blender. Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.

Ghee (Clarified butter)

Heat the unsalted butter in a heavy pot over a low flame. It will slowly melt and start simmering. Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the liquid becomes transparent. Be careful not to burn the solids at the bottom of the pot. They should remain at a deep yellow color with tinges of brown in them.

The foam at the top will slowly clear up and get settle to the bottom also. Once the liquid has achieved a transparent golden color it is done. Do not stir. Strain the clarified butter through a fine strainer and/or cheesecloth and discard the solids.

Ghee at room temperature looks semi-solid. It does not need to be refrigerated and will keep for many months. It has a much higher flashpoint than regular butter and will add an extra richness to the Indian foods you use it in.

This is a hot, yet sweet curry that comes from northwestern India. Very hard to resist on a cool day.

1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)

Rinse the dal in a medium sized pan until the water remains relatively clear and then drain. Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat. Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.

While the dal is cooking, heat the ghee in a small skillet. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric. Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves. Return the skillet to medium-high heat and simmer uncovered about 5 minutes.

When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon. Stir in the sauce, cover the pan, and reduce the heat to medium. Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.

Strawberry Vinegar

Wash and drain your strawberries, hull them, and then cut them into small pieces. Place the strawberries into a clean jar (we used a 1 qt. mason jar) and pour the vinegar over them. Close the jar tightly and keep at room temperature for 3 days. After three days, filter the vinegar through a fine sieve and cheese cloth, and pour into a bottle. Use it to add some summer flavor to salads, greens, or even marinades. It also looks great just sitting on the counter.

Strawberry Cheesecake Ice Cream

3/4 Cup Sugar
3 oz. Cream cheese
2 Large egg yolks
1 1/2 Cups Milk
1 Cup Half-and-half
1 1/2 Cup Fresh Strawberries, coarsely chopped
1/8 Cup Powdered sugar
1/8 Cup Water
1 Tsp. Vanilla Extract
4 Graham crackers, crumbled (Optional)

Combine the sugar, cream cheese, and egg yolks into a large bowl. Beat them with a mixer at high speed until smooth. In a medium heavy saucepan, combine the milk and half-and-half. Bring the mixture a boil and then remove the pan from the heat. Add 1/4 of the hot milk mixture to the sugar/cream cheese/egg mixture, while stirring constantly with a whisk to combine. This is called tempering. Return this milk/sugar/cream cheese/egg mixture back to the saucepan with the remaining milk in it. Cook over medium-low heat for about 5 minutes, until the mixture reaches 160 degrees when tested with a thermometer. (This just pasteurized your egg yolks) Ensure you continue to stir throughout the process.

Cool the mixture by placing the pan in an ice-filled bowl. Stir occasionally.While the mixture is cooling, combine the strawberries, powdered sugar, and water in a small saucepan. Bring to a boil and then reduce the heat and simmer for about 5 minutes. Let the mixture thicken a bit and stir frequently. Set this mixture aside to cool in a pan of ice as well.

Once both of your mixtures are completely cooled, stir the strawberry mixture into the milk mixture. Place into your refrigerator and chill for at least 3 hours. Once it’s cold, process it in your ice cream maker according to the manufacturer’s instructions. When the ice cream is almost done processing, add the optional graham cracker pieces.

Place the ice cream in a separate container and put it in the freezer, for at least 3 hours, or overnight if possible. Enjoy.

Mild Kimchi with Pear & Apple

1 Head of Napa cabbage
1/4 Cup Sea Salt
Water
1/4 Cup Korean Chile Flakes
2 Tbsp. Garlic, minced
1 Tbsp. Ginger, minced
4 Green onions, sliced
2 Tbsp. Fish sauce
1/2 Apple
1/2 Pear

Separate cabbage leaves and chop into bite-size pieces. Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.

Give cabbage a good rinse to remove excess salt and then transfer cabbage to a large bowl.

Combine the Korean Chile flakes with sufficient water to make a thick paste then add to cabbage. Add the minced garlic, ginger, green onions, and fish sauce.

Blend the apple and pear with one cup of water in a Food Processor or Blender and then add to the cabbage. Put on a pair of rubber gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chile paste.

Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well. This liquid will become Kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow the bottle of Kimchi to sit at room temperature for 24 hours.

Your Kimchi is now ready to eat. Refrigerate and take out portions as needed. The refrigerated Kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month or more in your refrigerator.

Bloody Ghost

1 Qt. Tomato Juice
2 Cups Vodka
1/4 Cup Freshly-grated Horseradish
1/4 Cup Worcestershire Sauce
1 1/2 Tsp. Ghost Pepper Salt
1/2 Tsp. Sriracha
Juice of 1 Lime
1/4 Tsp. Celery Seed
1/4 Tsp. Garlic Granules
1/4 Tsp. Onion Granules
1/4 Tsp. Black Peppercorns

Grind ghost pepper salt with celery seed, garlic, onion, and black peppercorns in a mortar and pestle until a powder is achieved. Blend with remaining ingredients and serve in tall glasses over ice, garnished with celery and dilly beans. For an extra kick rim your glasses with additional Ghost Pepper Salt.

Maine Strata

3 Cups sliced fresh Mushrooms
3 Cups chopped Chard
2 Cups cubed Cooked Ham Steak
1 1/2 Cups chopped Onions
1 1/2 Cups chopped green pepper
2 Garlic cloves, minced
1/3 Cup vegetable oil
2 (8 ounce) Packages Cream cheese, softened
1/2 cup Half-and-half cream
9 Duck Eggs
4 Cups cubed day-old Bread
3 Cups shredded Cheddar cheese
1 Tsp. Sea Salt
1/2 Tsp. Freshly Ground Black Pepper

In a large skillet, sauté’ the mushrooms, chard, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Categories

Jamaican Curry

Tourtiere (Pork Pie)

Two-Crust Pie

For Crust:

For Pie:

Coriander & Mint Chutney

Makes about 1 1/2 Cups

Ghee (Clarified butter)

Strawberry Vinegar

Strawberry Cheesecake Ice Cream

Mild Kimchi with Pear & Apple

Bloody Ghost

Maine Strata