Gryffon Ridge Spice Merchants


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.

Strawberry Vinegar

16 oz. Fresh strawberries
16 oz. White 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.

Maraq (Yemeni Chicken Soup)

Serves 6 to 8

As in a pot-au-feu, the broth of this soup is served separately from the meat and vegetables. But unlike the French dish, this Yemenite one is given a brilliant turmeric hue from the spice mixture Hawayij.

6 Whole Chicken legs (about 3‚ lb), drumsticks and thighs split
3 Medium Russet (baking) Potatoes
1 Large Onion, quartered
4 Medium Carrots
1 Bunch Cilantro, tied into a bundle with kitchen string
2 1/2 Tbsp. Hawayij or to taste

Accompaniments: Hilbeh and Zhug

Put chicken and 1 tablespoon salt in a 6- to 8-quart stockpot and cover with water by 2 inches. Bring to a boil, and then reduce heat and simmer, uncovered, skimming foam, 15 minutes.  Meanwhile, peel and halve potatoes.  Stir potatoes into broth along with onion, carrots, cilantro, 2‚ tablespoons Hawayij, and enough water to cover if necessary, then simmer, covered, until vegetables are very tender but not falling apart, about 1 hour.  Transfer chicken and vegetables to a platter and keep warm, covered. Discard cilantro and season broth with additional Hawayij and salt.  Serve each bowl of broth with a dollop of Hilbeh and with chicken, vegetables, and Zhug on the side.

Zhug (Yemenite Chile Garlic Sauce)

A homemade staple in the Yemeni household, this hot chile and garlic sauce becomes an ingredient itself—and may very well play a recurring role on your table.

6 oz. Fresh Jalapeño Chiles (about 6 medium), coarsely chopped
12 Garlic Cloves
1/4 Cup Water
1 Tsp. Ground Cumin
10 Black Peppercorns
1/4 Tsp. Cardamom Seeds (from a green cardamom pod)
1 Tsp. Sea Salt

Purée all ingredients in a blender, scraping down side, until smooth.

Hilbeh (Yemeni Fenugreek Condiment)

After soaking for two days, the fenugreek seeds release gelatinous properties that—when beaten—give the Hilbeh a billowy texture as delicate as whipped cream.

2 Tbsp. plus 2 Tsp. Fenugreek Seeds
1/2 Cup Packed Cilantro
1 1/4 Cups very cold Water, divided
1/2 Tsp. Fresh Lemon Juice
1 1/2 Tsp. Zhug
1/2 Tsp. Sea Salt

Soak fenugreek seeds in water to cover, replacing water every few hours for the first day and then just once or twice a day, at least 2 days total.  Drain fenugreek and blend with cilantro and 1/4 cup cold water in a blender until ground to a foamy pale-green paste, scraping down side if necessary, 1 to 2 minutes (add more water if needed).   Transfer paste to a stand mixer with 1/4 cup cold water and beat at high speed until mixture is doubled and holds soft peaks (like whipped cream), about 10 minutes.

Add 1/4 cup cold water and beat 5 minutes more.  Repeat 2 times.  At low speed, beat in lemon juice, Zhug, and 1/2 teaspoon sea salt until just incorporated.

Cranberry Chutney

Cranberry Chutney

Adapted from the kitchen of Nancy Ashley

1 Tbsp. Canola Oil
2 Tbsp. Panch Phoran
1 lb. fresh (or frozen) Cranberries ~ Chop 1 cup
1/8 Cup Fresh Ginger Root ~ Grated
1/8 Cup Crystallized Ginger ~ Chopped
1/2 Cup Brown Sugar
1 Garlic clove ~ Minced
1/2 Tsp. Cayenne (Optional)
Sea Salt ~ To Taste

Heat the oil in a heavy pan over medium heat. When it is hot add the Panch Phoran and cook until the seeds begin to pop.  Add the remainder of the ingredients, stir to blend and reduce heat to low.  Cover and cook on low heat for about 10-15 minutes, stirring occasionally to break up the berries.  When the consistency is near that of jam, remove from heat and correct seasoning. Allow to cool and enjoy.

Chile Colorado (Red Chile Sauce)

2 oz. Anaheim Chile Powder
1 oz. Guajillo Chile Powder
4 Cups Boiling Water
1/4 Cup Onion ~ Minced
3 Garlic Cloves ~ Minced
1 1/2 Tsp. Cumin Powder
1 Tsp. Oregano
2 Tbsp. Olive Oil
1 Tbsp. Flour
1 Tbsp. Seas Salt, or to taste
2 Tsp. Sherry Vinegar
1 Tsp. Sugar

Place Chile powders in a heatproof bowl and whisk the boiling water into them. Cover and set aside.

Sauté onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, for 2 minutes. Add flour and cook, stirring, another 2 minutes. Whisk in chile mixture and simmer, partially covered, stirring occasionally, until reduced to about 2 1/2 cups, about 30 minutes.

Whisk in salt, vinegar, and sugar.

Tagliatelle with Garlic Scape Pesto

Serves 4

1 Cup Walnuts
2 Cups Garlic Scapes
2 Cups of Spinach
1/3 – 1/2 Cup Extra-Virgin Olive Oil
1/2 Cup Parmigiano Reggiano Cheese ~ Grated
Sea Salt
Freshly Ground Black Pepper
1 lb. of Tagliatelle or other broad noodles, preferably fresh

Place the walnuts in a food processor and grind until the nuts are roughly chopped. Remove the blossoms from the garlic scapes and discard. Roughly chop the remainder and add to the food processor along with the spinach, and olive oil and process until mostly smooth. Stir in the grated cheese and adjust seasoning with Sea Salt and Black Pepper. Bring a large pot of Salted water to boil. Add the pasta and cook to “al dente”. Save some of the pasta water and then drain. Toss the pasta with the pesto and add a little pasta water as needed to help blend the sauce. Dress with a drizzle of extra-virgin olive oil and additional Parmigiano-Reggiano Cheese.

Braised Chicken with Lemon Thyme Cream Sauce

Serves 4

4 Bunches of Scallions – Greens trimmed and reserved
1 Cup of Chicken or Vegetable Stock
2 Tbsp. Lemon Thyme
1 Bay Leaf
4 Chicken Breasts
Flour for dredging
1/4 Cup Olive oil for frying
1/2 Cup Dry White Wine
1/2 Cup Heavy cream
Sea Salt
Freshly Ground Black Pepper
Thyme for Garnish

Pound chicken breasts into thin paillards.  Rinse, pat dry, and season chicken with Salt and Pepper and dredge in flour. In a large skillet over medium heat, add the Olive oil and when hot add the white part of the scallions and sear on both sides until caramelized. Remove with a slotted spoon and place on a plate to drain. Sear and brown chicken breasts in same oil until golden brown, about 1-2 minutes on each side and reserve. Discard the oil, add the wine and simmer for 1-2 minutes while scraping up the brown bits. Add the Cream, Stock, Bay Leaf and Lemon Thyme and bring to a simmer. Place the chicken breasts back into the skillet and simmer uncovered for about 15-20 minutes or until your sauce has thickened enough to coat the back of a wooden spoon. Add the reserved green parts of the scallions and mix into the sauce. Adjust seasoning with salt and pepper and remove the Bay Leaf. Spoon cream sauce onto the bottom of each plate and then lay a row of scallions on top, followed by the chicken breast. Garnish with additional Lemon Thyme and freshly ground Black Pepper. Serve with Risotto, Polenta, or a fragrant rice such as Jasmine or Basmati.

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