Gryffon Ridge Spice Merchants


Tourtiere (Pork Pie)

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  • 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:

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

For Pie:

  1. Preheat an oven to 400F.
  2. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan.
  3. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
  4. 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.
  5. Drain any excess fat from the pan.
  6. 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.
  7. Remove the skillet from the heat and stir the dry breadcrumbs into the mixture.
  8. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough.
  9. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.
  10. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.

Beef Tagine with Ras el Hanout
Serves 6 – 8

For the spice rub

1 Tbsp. Ras el Hanout
1 Tbsp. Ground cumin
1 Tbsp. Cassia cinnamon
1 Tbsp. Ground ginger
1 Tbsp. Paprika
1 Tsp. Sea Salt
1 Tsp. Freshly ground Black pepper

1 1/2 lbs. Stewing Beef
Olive oil
1 Large Onion, peeled and finely chopped
A small bunch of fresh cilantro, leaves picked and stalks reserved
1 14 oz. Can Chickpeas, drained
1 14 oz. Can Diced Tomatoes
4 Cups Stock, Beef, Chicken, or Vegetable
1 1/2 lbs. Winter Squash, peeled, deseeded and cut into 1-inch chunks
4 oz. prunes, roughly torn
2 Tbsp. Sliced Almonds, toasted

To make the spice rub:

Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl.

Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight.

When you’re ready to cook, heat a several tablespoons of olive oil in a tagine or Dutch oven and fry the meat over a medium heat for 5 minutes.

Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, and 2 cups of the stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.

At this point add your squash, the prunes and the remainder of the stock. Give everything a stir, place the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a bit of water if it looks too dry.

Once the time has passed, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with salt if necessary. Scatter the cilantro leaves over the tagine along with the toasted almonds and serve with couscous and pita.

Sopa a la Criolla (Creole Soup)

Serves 6-8

1 lb. Beef cut into bite-sized pieces
3 Tbsp. Olive Oil
2 Tbsp. Garlic ~ Minced
2 Large Onions ~ Finely chopped
2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can)
2 Tbsp. Ají Panca Chile Powder
2 Bay Leaves
2 1/2 Tbsp. Dried Oregano
1 Tsp. Rocoto Paste or Hot Chili Sauce
10 Cups Beef, Chicken, or Vegetable Stock (or water)
8 Oz. Angel Hair or Spaghetti ~ broken into 3-inch pieces
2 Cans Evaporated milk
3 Eggs ~ Beaten
Sea Salt
Freshly Ground Black Pepper

Season the beef with salt, pepper and garlic.  Heat the oil in a large soup pot over high heat and pan-fry the beef. Add the Ají Panca, onion, tomato, chili sauce, oregano, and bay leaves.  Reduce heat to medium and cook until the onion is transparent.  Add the stock, bring to a boil and add the angel hair pasta.  Cook until almost al-dente.  Add the evaporated milk and then the beaten eggs after tempering. Stir to incorporate, correct the seasoning and remove from heat.  Serve and enjoy.

Persian Beef Stew

1/4 Cup Olive oil
2 Large Onions, chopped
3 Cloves Garlic, minced
2 lbs. Lean Beef (or lamb), Cut into 1-inch cubes
2 Large Tomatoes, seeded and chopped (22 oz. Can)
1/3 cup fresh cilantro, chopped
1 Tsp. Sea Salt
2 Cups Beef Stock
1 lb. Green Beans, cut into 1-inch pieces
1 Tbsp. Persian Blend
1 Tsp. Freshly Ground Black Pepper
1 Tbsp. Ground Coriander
1/4 Tsp. Ground Cloves
1/4 Tsp. Nutmeg

Heat olive oil in a large pot. Add onions and garlic and sauté until onions are tender. Add beef and cook until beef is brown on all sides.  Add tomatoes, cilantro, salt and Persian Blend.  Cook and stir 1 minute.  Add stock and bring to a boil.  Reduce heat and cover.  Simmer over low heat for 1 1/2 hours.  Add green beans and cook another 15 minutes.  Garnish with additional fresh cilantro and serve over hot Basmati rice.

Kharcho (Georgian Soup with Herbs & Walnuts)

Serves 6 – 8

2 Lbs. of lean Beef or Lamb ~ Cut into 1/2 -inch cubes
2 Quarts of Beef, Chicken, or Vegetable Stock
2 Tsp. Khmeli Suneli
2 Bay leaves
2 Sprigs of parsley
1/4 Tsp. of Black Peppercorns
3 Large Onions ~ Peeled
2 Tbsp. of butter
1/4 Cup of uncooked rice
1 1/2 Tsp. Sea Salt
2 Oz. Dried Apricots
1/4 Cup of boiling water
1 Cup Walnuts
3 Tbsp. Lemon juice
2 Garlic cloves ~ Peeled and minced
1/ 2 Tsp. of Cayenne
1/ 2 Tsp of Paprika
3 Tbsp. Minced fresh herbs (Cilantro, Parsley and Dill)
1/2 Tsp Freshly Ground Pepper

In a large pot bring the stock to a boil, add the bay leaves, parsley, peppercorns, and meat and simmer for 1 1/2 hours. Strain, reserving the meat.  Return the broth to boil, add the rice and simmer for 10 minutes. Meanwhile, finely chop the onions and cook in butter until soft but not brown. Add them to the soup along with salt. Cook 10 minutes more, or until the rice is done.  Pour boiling water over the apricots and allow to sit until cool.  Puree the apricots with their water and the walnuts.  (Use additional water if necessary to make a smooth paste.  Add the lemon juice.  Return the meat to the pot.  Stir in the freshly ground pepper, garlic, cayenne, paprika, Khmeli Suneli and apricot puree.  Simmer for 20 minutes more.  Stir in the fresh herbs and let the soup stand for 5 minutes before serving.


Serves 6

A traditional meat dish of Pakistan and India, it is normally served as an evening meal.  Kheema may also be used as a sandwich filling.

2 lbs. Beef, Lamb, or Goat ~ Minced or Ground
4 Medium potatoes ~ 1/4 inch cubes
3 Medium onions ~ Thinly sliced
4 Cloves garlic ~ Crushed
2 Cups peas
2 Fresh tomatoes ~ Chopped
1 1/2 Tsp. Tomato paste
3 Tbsp. Olive oil
1 Bunch Coriander ~ Roughly chopped
1 Tsp. Bezar
1 Tsp. Turmeric
1/2 Tsp. Cumin seeds
1/2 Tsp. Cumin powder
1/2 Tsp. Chili powder
1/2 Tsp. Ground Cardamom
1/4 Tsp. Cinnamon
1 Cup water
Juice of 1 Lemon
Sea Salt to taste

Sauté the onion in the oil until dark gold.  Add in the meat and brown. Add all spices and fry for a further two minutes, stirring continuously. Add the tomatoes, tomato paste, and garlic and stir well. Add the water and potatoes, turn the heat to low and cover. Stir occasionally. Cook until all the water is absorbed and the mixture is quite dry. Add the peas and chopped coriander and simmer until the potatoes are cooked.  Squeeze lemon juice over all before serving, and serve with Chapati or other pan cooked breads.

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