Gryffon Ridge Spice Merchants



Posts Tagged ‘Garlic’

Green Bacon

Adapted from American Charcuterie

2 Tbsp. Brown Sugar
2 Tbsp. Black Peppercorns, cracked
1 1/2  Tbsp.  Juniper Berries, crushed
3 Bay Leaves, crumbled
1/2 Tsp. Thyme Leaves
3 Cloves, crushed
1 lb. Sea Salt

5 lbs. Pork Belly, skin on

Blend first seven ingredients together.  Place 1/3 of the salt mixture in the bottom of a non-reactive container with a lid. Lay pork belly, skin side up, on top of salt blend. Rub remaining blend into and over the top and sides of pork belly.  Sprinkle any remaining salt on top of belly.  Cover with lid and refrigerate for six days, turning and rubbing belly with the rendered brine at least once a day.

After six days, remove bacon from brine and rinse well under fresh water.  If instead you allow to cure for another six days you will end up with salt pork.  Once salt has been washed off, bacon will keep for 10-14 days in refrigerator or may be frozen.  Bacon may be sliced as is and fried, or may be soaked in fresh water for up to 2 hours to remove excess salt and then may be fried or braised.  If bacon is soaked to remove salt, it should keep for up to 5 days in the refrigerator.



Vietnamese Braised Pork in Caramel Sauce
Serves 4

2 lbs. Pork Belly cut in 1 cubes, or Pork Jowl
3 Cloves Garlic, crushed
3 Star Anise
1 Tsp. Saigon Cinnamon
2 Tsp. Whole Black Peppercorns
1” knob Ginger, peeled and minced
4 Tbsp. Peanut oil
1/2 Tsp. Sea Salt
2 Tbsp. Fish sauce
1 1/2 Cups water
Bunch of cilantro, chopped

For the Vietnamese caramel sauce

3 Tablespoons sugar
2 Tablespoons water

In a mortar and pestle or coffee grinder, combine the star anise, cinnamon and black peppercorns. Crush and or/grind the spices.  In a small heavy bottom pan, combine the sugar and water. Over medium heat, allow the sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.

Heat another, large heavy bottom pan over medium heat. (A Dutch oven works well)  After the pan warms, add the oil, minced ginger and garlic. Stir until garlic becomes light brown and fragrant.  Add the ground spice mixture and sauté for a minute.  Add the pork and cook for about 10 minutes. Add the fish sauce and salt.  Stir to incorporate.

Slowly add the Caramel.  You may have to heat the pan containing the caramel in order to loosen it from the pan.   Allow the pork to cook in the caramel for about five more minutes. Then add the water and reduce the heat to low.  Continue braising the pork for about 1 hour or until the meat is tender.

Serve with warm rice or noodles and top with the chopped cilantro.



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

Serves 16

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.



Tomatillo Stew with Hominy and Smoked Pork

Serves 8

1 1/2 lbs. Tomatillos, husked and halved
1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large Garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves
3 Tbsp. Olive Oil
8 Cups Chicken Stock
Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Sea Salt
Freshly Ground Black Pepper

Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.

In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano.  Pulse until coarsely chopped, scraping down the side.  Add 1 cup of the chicken stock and puree until smooth.  In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat.  Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.

Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.




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