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    Maine Made MOFGA


Afghan Inspired Stew
Serves 4 – 8

1.5 lbs. Lamb, Goat, or Chicken – cubed
1/4 Cup Olive oil
1 Large Onion – Chopped
4 Cloves Garlic – Minced
3 Cups Spinach – Chopped
1 15 oz. Can Chick Peas or White Beans
1 Large Carrot – 1/4 inch dice
4 Cups Chicken stock (or water)
3 Tbsp. Cilantro – Chopped
2-3 Tbsp Afghan Seasoning
Salt to taste

Heat oil in a large heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown. Add chicken stock, Afghan Seasoning, chick peas, and carrot. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on the cut of meat used. Add spinach and cilantro and cook for further 10-15 minutes. Serve with Rice.

Apple Cider Caramels

4 Cups Apple Cider
1 1/3 Cup of Heavy Cream
12 Tbsp Unsalted Butter
1/2 Tsp. Saigon Cinnamon
3 Cups Sugar
1/2 Cup Corn Syrup
1/2 Cup Water
Sel Gris or Favorite Sea Salt

9 x 9 Baking Pan
Candy Thermometer
Parchment Paper

Line the bottom and sides of the baking pan with Parchment Paper and lightly oil the paper. Reduce the Apple Cider to 2/3 of a Cup in a heavy pan and set aside. Place the Cream, Butter, and Saigon Cinnamon in a heavy saucepan and heat to boil. Remove from heat and set aside. Do not allow cream to scald.
Cover pan to keep warm. Combine the Corn Syrup, Sugar, and Water in a heavy saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. (This helps to prevent re-crystallization of your sugars.) Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 300°F. Add the Cream and Butter mixture and the reduced apple cider all at once, stirring constantly (it will foam up – use a good size pot). Cook to 260 – 265 degrees, using medium heat. Once you reach your temperature, pour it into your lined baking pan. Sprinkle the caramel with a fine layer of Sel Gris or your favorite Sea Salt.
Cover the pan with a large plate or foil but do not allow it to touch the caramel. (It will melt.) Wait until entirely cooled. This will take a couple of hours. Remove caramel from pan and cut into desired size and number of pieces using a sharp oiled knife and wrap in parchment paper. Enjoy.

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 fragrant rice such as Jasmine or Basmati.

Braised Pork with Spinach & Chickpeas
Serves 4

4 Tbsp. Olive oil
1 Large Onion ~ Chopped
4-5 Cloves of Garlic ~ Crushed & Chopped
1 lb. Boneless Pork ~ Cubed
1 28 Oz. Can Diced Tomatoes or 6 Fresh Tomatoes (Peel, De-seed & Dice)
2 Tbsp. Smoked Hot Paprika
1 Bay Leaf
14 Oz. Cooked Chickpeas or (1 can) Drained and Rinsed
8 Oz. Spinach leaves
8 Oz. Half and Half
Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 350.
Heat 2 Tbsp. of the Olive oil in a Dutch oven and sauté the onion and garlic over medium heat until pale golden. Transfer to a bowl. Heat the remaining oil and cook the pork in batches allowing it to brown before turning. Return the onion and garlic to the pot, add the tomatoes, paprika, and bay leaf, stir to blend and simmer for about 2 minutes.
Cover the pot and place in the oven for 45 -60 minutes or until pork is tender. Remove the bay leaf, add the chickpeas and spinach stir to blend, re-cover and let sit for 5 minutes. Add the cream, stir to blend, adjust the seasoning and serve with rice or over egg noodles.

Cauliflower with Panch Phoran & Dal
Serves 6 – 8

1 1/2 Cups Masoor Dal (Red Lentils)
4 Cups water
1 Tsp. Turmeric
1 Tsp. Sea Salt
2 Tbsp. Canola oil
1 Tbsp. Panch Phoran
1 Large Onion ~ diced
4 Cloves Garlic ~ minced
1/4 Tsp. Chili Flakes
1 Tsp. Minced Ginger
16 oz. Diced tomatoes
1 Head Cauliflower ~ Cut into small florets
1/2 Cup water

Pick over and rinse the lentils and add them to a pot with the 4 Cups of water and Turmeric. Bring to a boil and reduce heat to low. Simmer until the Dal is tender, about 20 to 25 minutes. When done, add salt and set aside. While the Dal is cooking, heat a large, deep skillet. When hot, add the canola oil. Add the Panch Phoran and stir. When the first seed pops, add the Onion, Garlic, Pepper Flakes, and Ginger. Stir and cook until the onion softens, about 2 minutes. Add the Tomatoes, Cauliflower, and 1/2 Cup of water, and stir. Cover and cook until the Cauliflower is just tender, about 10 minutes. When the Cauliflower is done, add the Dal to the cauliflower mixture. Mix well and adjust seasoning. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

Chana Masala
Serves 4

1 Lb. Chana Dal Cooked (Chickpeas can be substituted) 1
Tbsp. Cumin seeds
2 Tsp. Coriander seeds
2 Tbsp. Peanut/Vegetable oil
1/2 Medium Onion ~ Diced
1/4 Tsp. Asafeotida
1 1/2 Tbsp. Ginger ~ Minced
1 1/2 Tbsp. Garlic ~ Minced
1 Green Chile (or 2) ~ Minced
1/4 Tsp. Turmeric
1/2 Cup of Diced Tomatoes (or Canned)
2 Tsp. Amchur
1/2 Tsp. Garam Masala
1 Small bunch of Coriander ~ Roughly Chopped
Sea Salt ~ To Taste

If using Chana Dal, cook according to package instructions until soft. If using canned Chickpeas drain and set aside. Toast the cumin and coriander seeds and grind to a powder. Cook the Onion and Asafoetida in the oil over medium heat for 5 minutes, stirring occasionally to prevent burning. Add the Ginger and Garlic, Green Chilies, and ground spices and cook for 2 minutes while stirring. Add the Turmeric and Tomatoes
and bring to a simmer. Simmer the mixture until the Tomatoes break down and reduce. Add the Chana Dal, Amchur, Garam Masala, and 1/2 cup of water. Simmer for 10 minutes, until the sauce thickens. Add the Coriander, adjust seasoning, and serve.

Cool Cucumber Soup
Makes 1 Quart

4 Medium Cucumbers – Peeled, Deseeded & Chopped
1 Clove Garlic ~ Minced
1/2 Small Jalapeno ~ Roasted, Peeled, Deseeded & Chopped (More if you like)
Juice of 1/2 Lemon
Juice of 1/2 Lime
1/4 Cup Extra Virgin Olive Oil
1 Tsp. Sea Salt
1/2 Tsp. White Pepper
1 Red Bell Pepper ~ Roasted, Peeled, Deseeded & Julienned
1 Tsp. Fresh Cilantro

Place cucumbers, garlic, jalapeno, lemon and lime juice, into a blender or food processor and puree until smooth. Add extra virgin olive oil and sufficient water and blend until it reaches a soup consistency. This may require 1/2 a cup or more of water. Add sea salt and white pepper and blend to incorporate.
Refrigerate for at least one hour to allow flavors to mingle. Prior to serving, briefly process in blender, pour into bowls, and top with julienned red pepper and minced cilantro.

Crab Cakes de Provence

1/2 cup Finely chopped scallions
1/2 cup Finely chopped fresh parsley
1 cup Unseasoned dry bread crumbs
2 Tbsp. Dijon mustard
2 Tsp. Worcestershire Sauce
2 Tsp. Herbs de Provence
2 Garlic cloves, minced
1/4 Tsp. Ground White Pepper
12 Oz. Fresh Crab meat
2 eggs ~ beaten
4 egg whites ~ beaten until frothy

Melt the butter in a skillet and sauté the scallions and parsley over medium-high heat for 3 minutes, stirring often. Reduce heat to low and add the remaining ingredients except the crab and eggs. Cook 3 minutes longer, stirring gently to keep the mixture light. Remove from heat and let cool until lukewarm. Gently fold in
the crab and beaten egg, then the beaten egg whites.
Lightly shape this mixture into twelve cakes. Heat a skillet or griddle over medium-high heat and place in a thin layer of olive oil. Sauté the crab cakes for 5 minutes on each side. Serve hot on a bed of spring greens and top with the sauce below.

6 Tbsp. Mayonnaise
2 Tbsp. Fresh parsley ~ Minced
1/4 Tsp. Herbs de Provence
1/8 Tsp. Cayenne pepper

Blend all ingredients together.

Cucumber & Tomato Chaat Salad
Serves 4

An ideal accompaniment to curry dishes it will also pair well with roast poultry, barbecued pork, and grilled beef.

1 Medium Cucumber
1 Large Tomato
1/2 Small Red Onion
1 Tbsp. Cilantro ~ Minced
1/2 Tsp. Fresh Ginger ~ Minced
1/8 Tsp. Cumin Seed – Lightly toasted
Juice of 1/2 Lime
1 1/2 Tsp. Chaat Masala
Sea Salt
Freshly Ground Black Pepper

If the cucumber is waxed, peel before using. Slice the cucumber into quarters lengthwise, and then cut across the quarters into 1/4-inch pieces. Dice the tomato. Chop the red onion. Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve. About five minutes before serving, toss the salad with the Chaat
Masala and lime juice, season to taste with sea salt and black pepper and serve.

If your red onion is a hot one, try grilling it for several minutes until it begins to blacken. Allow it to cool and then add to the salad. Grilling will sweeten it a bit.

Doro Wat (Ethiopian Chicken with Booda’s Berberé)
Serves 4- 6

Doro Wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish. It is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking.

2 Lbs. Chicken legs and thighs, skinless
Juice of 1 lemon
1 Tsp. Salt
2 Medium Onions, chopped
3 Cloves Garlic, crushed
1 Tbsp. Ginger Root, peeled and chopped
1/4 Cup Oil or butter
2 Tbsp. Paprika
1/2 – 2 Tbsp. Cayenne
2 Tbsp. Booda’s Berberé
3/4 Cup Stock or Water
1/4 Cup Red wine (Optional – Substitute additional stock)
Salt and pepper to taste
4 Hard-boiled eggs, peeled (optional)

Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add water if necessary. Heat the oil, or butter in a large pot over medium flame.
Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the Berberé and cook for another 2-3 minutes. Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5-10 minutes. Do not allow the mixture to burn. Pour in the water or stock and wine, cayenne to taste and the chicken pieces.
Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency. Add the whole hard boiled eggs and continue to cook for another 10-15 minutes or until the chicken is cooked through and very tender. Adjust seasoning and serve hot with rice.

Traditionally, the pureed onions are cooked first in a dry pan without any oil. The liquid evaporates and they take on a unique toasted flavor. If you try this method, ensure that your flame is adjusted so as to not burn the onions, and stir constantly. Then add the oil or butter , paprika and the Berberé and proceed with the recipe.

Sik Sik Wat: Substitute 2 pounds of cubed stewing beef for the chicken. Proceed with the recipe.

Vegetable Wat: Substitute 2 pounds of small zucchini, halved and quartered. Proceed with the recipe, however only cook long enough for the zucchini to be cooked through.

Foghorn’s Brining Blend

Items Needed:
1 Jar Foghorn’s Brining Blend
1 Medium Sized Turkey or Large Chicken
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar
3 Quarts Water
1 Quart Orange Juice or Cider

Directions: Heat 1 quart of water, add salt and brown sugar. Stir until dissolved. Remove from heat. Stir in 1/2 cup of brining mix. Let mixture steep for about 15 minutes. Add remaining water and fruit juice. Rinse turkey with fresh water both inside and out. Place turkey into nonreactive container and add brining solution. Bird should be completely covered. If necessary weigh down bird to keep it submerged. Cover
container and either refrigerate or place in a cool area for at least 8 hours and up to 24 hours. When time has elapsed, remove bird from brine, and rinse off with fresh water. If deep frying pat bird dry with towels prior to frying. Proceed with either roasting or frying. Discard brining solution. Do not reuse. Brining solution may be used with just water in which case use a full gallon. You may substitute the fruit juice of your choice. Pomegranate makes a great alternative, grape juice does not. If you have a large bird and 1 gallon is insufficient to cover it, additional solution may be made by increasing liquid in one quart increments by adding one quart of liquid to 2 Tablespoons each of salt and brown sugar.

Chile Salsa

  • 5 dried chipotle chiles
  • 5 dried pasilla negro chiles
  • 5 dried árbol chiles
  • 5 dried ancho chiles
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon vegetable oil
  • 1/2  teaspoon ground cinnamon
  • 12 Roma tomatoes, halved (about 3 pounds)
  • 2 red bell peppers
  • 5 garlic cloves
  • 1 tablespoon fresh lime juice
  • Kosher salt

Using four different types of dried chiles adds a deep complexity to this thick salsa that’s hard to beat. It’s also incredibly versatile—use this chile salsa to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales or enchiladas, or simply as a dip for tortilla chips.



In a large bowl, cover the chiles with very hot water and let soak for 20 minutes, or until softened. Drain and discard seeds and stems.

Meanwhile, in a large ovenproof skillet, toast the coriander and cumin seeds over moderately high heat for 10 seconds, just until fragrant. Transfer to a spice grinder and process until finely ground.

Return the skillet to the heat. Add the oil and heat until shimmering. Add the chiles and cook over moderately high heat until fragrant, about 10 seconds. Transfer the chiles and any oil to a blender along with the ground spices and cinnamon.

Preheat the broiler. Add the tomatoes to the same skillet and broil 6 inches from the heat for about 10 minutes, until softened. Transfer to the blender. Let cool slightly.

Roast the peppers under the broiler for about 10 minutes, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the peppers, and transfer to the blender along with the garlic and lime juice. Blend until smooth. Taste and season the salsa with salt. Serve.



1 Bottle 750 ml. Dry Red Wine ~ Zinfandel, Merlot, Burgundy, Cabernet
1/4 Pint brandy (Optional)
1/4 Cup Brown Sugar
1-2 Tbsp. Silk Road Mulling Spices ~ Place in Muslin Bag or Infuser
1 Orange ~Halved and Sliced with Peel on
1 Lemon ~ Halved and Sliced with Peel on
Cinnamon Sticks

Pour the wine into a large pot and begin heating over low heat. As it begins to warm, add sugar and Spices.
Stir until sugar is dissolved. Add the brandy. Bring to a simmer and remove from heat. Add the lemon and orange reserving 4 orange slices and steep for about 1 hour. Reheat before serving, pour into mugs, and garnish with a Cinnamon Stick and an Orange Slice.

Gypsy Eggs (Huevos a la Flamenca)
Serves 4

1 Tbsp. Olive Oil
4 Slices of Ham ~ Cut Into Strips
1 Chorizo Sausage ~ Thinly sliced (Portuguese Chorizo if Possible)
1 Medium Onion ~ Chopped
2 Large Garlic Cloves ~ Finely Chopped
1 Can Diced Tomatoes ~ 28 Oz.
8 Oz. Chicken Stock
1 Tsp. Smoked Paprika
Sea Salt
Freshly Ground Black Pepper
1 Cup Fresh or Frozen peas
4-8 Eggs
1 Tbsp Flat-leaf Parsley ~ Chopped
Grilled Rustic Bread

Preheat oven to 350 Degrees.

Heat the oil in a heavy pan over medium heat. Add the ham and chorizo and cook for 2 minutes, stirring, until it begins to crisp. Remove with a slotted spoon and drain. Add the onion to the pan and cook, stirring, until softened. Add the garlic, tomatoes, chicken stock, smoked paprika and fried ham and chorizo, reduce heat to medium-low and simmer for 15-20 minutes until the mixture has thickened. Season to taste and
add the peas. Divide the tomato mixture among four baking dishes. Make an indent in the center of each dish, and crack an egg or two into the indent. Bake in the oven for 10 minutes or until the egg white has set but the yolks are still soft. Sprinkle with parsley and serve immediately with bread.


Hummus is an excellent medium for subtle flavors. This version showcases Ras el Hanout but you may
substitute the spices of your choice.

2 Cans Garbanzo Beans/Chick Peas (15 oz.)
3 Tbsp. Tahini (Sesame Paste)
1/4 Cup Olive Oil
1 Tsp. Ras el Hanout
1 Large Garlic Clove ~ Minced
1/2 Lemon ~ Juice and Zest Only
1/4 Tsp. Smoked Sea Salt
1/4 Tsp. Freshly Ground Black Pepper

Rinse Garbanzo beans in colander under cold water removing any of the “skins” that come off. Drain and place in food processor or blender. Add the Tahini, Garlic, Olive Oil, and Lemon Juice and Zest. Pulse until mixture starts to bind together. Add Ras el Hanout, Salt, and Pepper. With processor running, add water in a thin stream until mixture appears creamy. You can see this happen. Stop processor and use a spatula
to scrape down the sides and ensure that all ingredients are well mixed. Run processor for about 1 minute to complete blending. Place in serving bowl, cover, and let rest for at least 2 hours for flavors to develop.
Allow to reach room temperature before serving. Prior to serving, pour thin drizzle of Extra-Virgin Olive Oil over the Hummus. Serve with pita bread. Properly made Hummus should barely cling to a spoon.

Kashmiri Shrimp with Onion & Pepper
Serves 4 – 6

2 Tsp. Kashmiri Chili Powder
1 1/2 Tsp. Sea Salt
1 Tsp. Fennel Seed ~ Ground
1/2 Tsp. Ground Ginger
1/2 Tsp. Ground Turmeric
1.5 Lbs. Shrimp ~ Peeled & De-veined
1/4 Cup Mustard Oil or Canola Oil
2 Tsp. Black Cumin Seeds
6 Black Cardamom Pods
1 Large Onion ~ Halved & Thinly Sliced
1 Red Bell Pepper ~ Thinly Sliced into 2 inch pieces
2 Tbsp. Fresh Cilantro ~ Minced

Combine first five ingredients in a large bowl. Add shrimp and toss to coat well. Cover, and refrigerate 30 to 60 minutes. Heat the oil in a large skillet over medium heat. Add cumin and cardamom and cook until they begin to sizzle (20 – 30 seconds). Add onion and cook while stirring until light brown (about 15 minutes). Raise heat to high and add shrimp. Allow them to cook for about 2 minutes stirring occasionally. Add Red Peppers and 1 cup of water and bring to a boil stirring and cooking until the sauce thickens and the shrimp are salmon in color, 3 – 4 minutes. Garnish with cilantro and serve over Basmati Rice.

Kharcho (Georgian Beef Soup with Herbs & Walnuts)
Serves 6 – 8

2 Lbs. of lean stewing beef, 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 apricots and allow to sit until cool. Puree 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.

Khatte Chicken
Serves 6

2 Lbs. Boneless Chicken
3 Tbsp. Ground Almonds
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Sea Salt
1 Tsp. Cumin Seeds
1 1/2 Tbsp. Minced or Crushed Garlic
1 1/2 Tbsp. Grated Ginger
3 Green Chilies (Serrano) ~ Sliced into 1/8” or less rings
Juice of 1 Lemon
1 Cup Yogurt
1 Medium Onion ~ Sliced into 1/8” or less rings
Saffron ~ A few threads dissolved in 3 Tbsp. Milk
4 Tbsp. Butter

Make a marinade of Ground Almonds, Black Pepper, Salt, Cumin Seed, Garlic, Ginger, Chilies, Lemon Juice, and Yogurt. Slice chicken into 1 inch strips/pieces and cover with marinade ensuring that chicken is well coated and place in refrigerator for 1 hour. Preheat oven to 325? F. Grease an oven proof shallow dish. Place the chicken pieces in it and arrange the onions over the chicken pieces. Pour the left over marinade evenly over the chicken and dot it with small pieces of butter. Place in oven for 20 minutes.
Remove, sprinkle saffron milk over the chicken, and return to oven for another 10 minutes. Check for doneness and serve hot with Basmati Rice, Raita, Naan, and Chutney.

Kheema ~ Fried Ground Beef
Serves 6

Mainly served as an evening meal, Kheema may also be used as a sandwich filling.

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

Makes 3 – 4 Cups

1 Large Napa cabbage (about 2 pounds)
2 Tbsp. Coarse Salt (Kosher Salt is a good choice)
1/3 Cup White Rice Vinegar (Not Seasoned)
2 Tbsp. Fish Sauce
2 Tbsp. Minced garlic
1/4 Tsp. Cayenne
4 Tbsp. Korean Chile Pepper
1/2 tablespoon Minced Fresh Ginger
4 Scallions, sliced in 2-inch pieces, including the green part

Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.

Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours over a bowl or in your sink.

Mix together the vinegar, fish sauce, garlic, chili powder, and ginger in a large, non-reactive bowl.

Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions, and blend well to ensure everything is well coated.

Pack into a jar, cover tightly, and let stand at room temperature for 48 hours, and then chill for 3-4 days before serving.

Lamb with Tomatoes and Peas
Serves 4

1 1/2 Lbs. Lamb or Chicken Thighs
1 Large Onion
1 15 oz. Can Coconut Milk
1/2 lb. Fresh or Frozen Peas
2 Medium Tomatoes Chopped or 1 15 oz. Can
3 Tbsp. Olive Oil
Juice from half a Lime
2-3 Tbsp Garam Masala
2 Tbsp. Chopped Cilantro (Fresh if possible)
Sea Salt

Thinly slice onion and saute; in pan over medium heat in olive oil. Meanwhile, cut Lamb or boneless chicken thighs in to 1 inch chunks and season with salt and pepper. When onion has turned translucent, stir in your Garam Masala and saute; for 1 to 2 minutes. Add your meat and brown on all sides. Once meat has browned, pour in coconut milk and add tomatoes along with their liquid. Cover pan, reduce heat, and simmer until meat is tender (about 30 – 60 minutes). Five minutes before serving, add peas and the juice of half a lime. Simmer until peas are tender. Adjust seasoning, sprinkle with cilantro, and serve with Jasmine or Basmati rice.
Papa a la Huancaina (Potatoes with Cheese Sauce) Serves 6 2 Lbs. Potatoes –
Peeled 1 Cup of Just Cooked Corn Kernels ~ Preferably Fresh 1/2 lb. Queso Blanco, Queso Fresco or Feta
cheese ~ Cubed 6 oz. Evaporated Milk (More may be needed) 2 Tsp. Aji Amarillo Pepper Powder 1 Tbsp.
Olive Oil 3 Tbsp. Fresh Lemon Juice 1/2 Tsp. White Pepper ~ Freshly Ground 3 Hard-boiled Eggs ~ Sliced
1/4 Cup Red Bell Pepper ~ Diced 1 Tbsp. Flat Leaf Parsley ~ Minced Bring 3 quarts of water to boil in a large pot, and boil the potatoes until almost tender. Drain potatoes, and set aside to cool while you make the sauce. In a blender or food processor, combine the Cheese, Evaporated Milk, Aji Amarillo, Olive Oil, Lemon juice, and White pepper, and blend until you have a smooth sauce. If necessary, add additional
Evaporated Milk. Peel and slice the potatoes, and arrange on a large platter. Top with the sauce. Garnish with the Corn, Egg Slices, Bell Pepper and Parsley.

Papa a la Huancaina (Potatoes with Cheese Sauce)
Serves 6

2 Lbs. Potatoes – Peeled
1 Cup of Corn Kernels ~ Barely Cooked
1/2 lb. Queso Blanco, Queso Fresco or Feta cheese ~ Cubed
6 oz. Evaporated Milk (More may be needed)
2 Tsp. Aji Amarillo Pepper Powder
1 Tbsp. Olive Oil
3 Tbsp. Fresh Lemon Juice
1/2 Tsp. White Pepper ~ Freshly Ground
3 Hard-boiled Eggs ~ Sliced
1/4 Cup Red Bell Pepper ~ Diced
1 Tbsp. Flat Leaf Parsley ~ Minced

Bring 3 quarts of water to boil in a large pot, and boil the potatoes until almost tender. Drain potatoes, and set aside to cool while you make the sauce.
In a blender or food processor, combine the Cheese, Evaporated Milk, Aji Amarillo, Olive Oil, Lemon juice, and White Pepper, and blend until you have a smooth sauce. If necessary, add additional Evaporated Milk.
Peel and slice the Potatoes, and arrange on a large platter. Top with the sauce. Garnish with the Corn, Egg Slices, Bell pepper and Parsley.
Papa a la Huancaina is normally served with the potatoes completely cool.

Pickled Strawberries

1 lb. ripe, but firm fresh strawberries½ cup plus

2 Tbsp. white balsamic vinegar (can use red wine vinegar or apple cider vinegar

½ cup plus 2 Tbsp. granulated sugar or evaporated cane juice

½ cup plus 2 Tbsp. water

1 sprig fresh rosemary

¼ Bourbon Vanilla Bean



Rinse strawberries well and trim off green leaves and any bruised spots. Quarter the largest berries, and halve the smaller ones. Place into a sterilized quart canning jar with the rosemary sprig and vanilla bean.

In a small pan combine the white balsamic vinegar, sugar, and water. Bring to a boil and pour over the strawberries, leaving a little room at the top. Replace the can lid and ring. Tighten. Let cool to room temperature and chill overnight before using.

Keep refrigerated. Best eaten within two weeks.


Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj)
Serves 4 – 6

1 Large chicken, about 5 to 6 pounds
1 Tsp. Salt
2 Large onions, peeled and thinly sliced
3 Cloves Garlic, peeled and crushed
1/4 Cup butter or oil
1 Cup rice, cleaned and washed
1 Tbsp. Advieh (Persian spice mix)
2 Tsp. dried Rose petals
1/2 Tsp. freshly ground black pepper
2 Cups Chicken stock
1/2 Cup dried tart cherries
1/4 Cup slivered almonds
1/4 Cup raisins
1/4 Cup fresh lime juice
1/8 Tsp. Saffron Threads dissolved in 1 Tbsp. Hot water
1/4 Cup Butter – melted for basting
Lime slices for garnish

Clean and wash chickens or hens. Blend 1/2 Tsp of the Advieh with 1/8 cup of the butter. Using your fingers work the spice/butter combination under the skin of the birds and into the flesh. Brown onions and garlic in a skillet in the other 1/8 cup of the butter. Add rice, Advieh, Rose petals, 1 teaspoon salt, and pepper. Cook for 5 minutes, stirring occasionally. Add chicken stock; cover and simmer over low heat for
20 minutes. Add cherries, almonds, raisins, and lime juice. Preheat the oven to 350°F. Stuff chickens with the rice mixture and pin or sew the cavities shut. Place chickens in a greased oven-proof dish or roasting pan, paint with melted butter and cover. Place pan in the oven and roast for 1 hour. Remove chicken from the oven and paint it with a mixture of the saffron water and the remaining melted butter. Cook uncovered
for another hour, or until the meat separates easily from the bone. Baste occasionally with the pan juices.
Serve the chicken in the baking dish or on a serving platter. Garnish with lime slices and accompany with bread, raw vegetables, fresh herbs, and salad.

Pork with Lemongrass
Serves 4

1/4 Cup of Peanut Oil
1 lb. of Boneless Pork Loin ~ Cut into 1 inch pieces
1 stalk of Lemongrass ~ Thick bottom part only, Outer layers Peeled and inner part minced
2 Cloves of Garlic ~ Minced
1 Red or Green Chile ~ De-seeded and minced
1 Tsp. Curry Powder
1 Tbsp. Fish sauce
1/2 Tsp. Sugar
1/2 Tsp. Freshly ground White Pepper
1/4 Cup Chicken Stock
2 Green Onions ~ minced to garnish
Oil for deep frying

Heat the oil in a wok or heavy pan over medium heat until very hot. Deep fry the meat for about three minutes until crispy. Remove and drain on paper towels.

Drain off all but 1 1/2 Tbsp. of the oil in the wok. Reheat the oil over medium heat, add the lemongrass, garlic, chili and deep fried meat, and stir fry for about 30 seconds. Add the curry powder, fish sauce, sugar and pepper, followed by the chicken stock. Mix well and bring to a boil. Simmer uncovered for 2 to 3 minutes, and remove from the heat. If you would like to make a glazed sauce mix 1 Tsp. of corn starch with
a 1/4 Cup of water and add to wok. Stir until sauce begins to thicken and pork is glazed. Serve with fragrant rice.

Spicy Coconut Shrimp w/ Apricot-Pineapple Salsa
Serves 4

24 Jumbo Shrimp (Raw) ~ Peeled, De-veined, Tails left intact
1/3 Cup Cornstarch
3/4 Tsp. Sea Salt
2 Tsp. Crazy Cats Creole Seasoning
2 Cups Shredded Coconut
3 Large Egg whites
Vegetable oil (for deep-frying) Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two).
Open each shrimp (as if a book) and press slightly to flatten. Mix cornstarch, salt and Creole Seasoning in a medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into a heavy
large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain.
After drained, arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

Salsa 1 Cup finely chopped peeled cored fresh pineapple
1/2 Cup finely chopped red onion
1/2 Cup apricot or pineapple preserves
1/4 Cup chopped fresh cilantro
2 Tbsp. Fresh Lime juice
1 1/2 Tbsp. Jalapeño ~ Minced

Spiced Strawberry Soup with Mint Cream and Chocolate Nut Crisps
Serves 4

1 1/2 Lbs. Strawberries ~ Coarsely chopped
1/2 Cup Sugar
1 Cinnamon Stick
1/4 Tsp. Freshly Grated Nutmeg
1/4 Tsp. Freshly Ground Black Pepper
1 Tsp. Orange zest
1/2 Tsp. Fresh Ginger ~ Grated
1/2 Cup Orange Juice
1 Cup Water
4 Tbsp. Fresh Mint Leaves ~ Chopped

Mint Cream:
1 Cup Yogurt, Sour Cream, or Whipped Cream
3 Tablespoons of Sugar
20 Very Finely Chopped Fresh Mint Leaves

Chocolate Nut Crisp:
1/2 Cup Almonds, Toasted & Roughly Crushed
1/2 Cup Bittersweet or Semi Sweet Chocolate Chips

Combine Strawberries with Sugar, Cinnamon, Nutmeg, Black Pepper, Orange Zest, Ginger, Orange Juice, Water & the mint leaves in a pan. Simmer berry mixture for about 25 minutes, until Strawberries release all their juice, stirring occasionally. The liquid should not get thick & syrupy. Prepare an ice bath. When soup is done cooking, place pan in bath and stir until the mixture is chilled. Remove Cinnamon Stick, and puree the Berry Mix. The consistency of the soup should be similar to tomato soup, no very thick. Chill the Soup.

Mint Cream Preparation:
Muddle Sugar and Mint Leaves, add to yogurt and blend till creamy. Chill.

Chocolate Crisp Preparation:
Melt the chocolate in the microwave or in a water bath. Stir in the Almonds. Thinly spread the nut mixture on a piece of parchment paper and refrigerate until chocolate hardens.

Assembling the Soup:
In individual serving bowls or cups, pour the chilled Berry Soup. Add a Dollop of the Mint Yogurt and garnish with the Chocolate- Nut crisps, fresh strawberry & mint leaves.

Tunisian Vegetable Stew
Serves 8

3 Tbsp. Olive Oil
2 Large Onions – Cut into Small Wedges
3 Garlic Cloves – Sliced
2-3 Tsp. Harissa
1/2 Tsp. Paprika
1 Tsp. Ground Cumin
1/2 Tsp. Ground Ginger
1 Stick Cinnamon – 2.75”
Sea Salt
Freshly Ground Black Pepper
1 Orange – Zest and Juice
4 Carrots – Cut into Matchsticks
1 lb. Okra – Cut into 1 inch slices unless small
1 lb. Winter Squash (Hubbard, Butternut, etc.) – Cubed
1 lb. Rutabaga or Turnip – Cubed
2 15 oz. Cans Diced Tomatoes or Fresh
2 15 oz. Cans Chickpeas – Drained
32 oz Vegetable stock
3 Tbsp. Tomato Puree
4 Tbsp. Honey
8 oz. Prunes – Halved
2 Tbsp. Fresh Cilantro – Chopped

Heat the Oil in a large pot and sauté the Onions over a medium heat until they soften and are beginning to develop color. Add the Garlic, Paprika, Cumin, Ginger, and Cinnamon stick and cook for another 2 minutes stirring constantly. Add the Orange zest and juice, Harissa, Carrots, Okra, Squash, Turnips, Tomatoes, Stock, and tomato puree. Bring to boil, reduce heat and simmer uncovered for 25 minutes. Add Honey, Chickpeas and Prunes. Simmer for additional 15 minutes. Remove Cinnamon stick and add Cilantro.
Correct seasoning with Salt and Pepper. Serve with Cous-Cous, Flat breads, and additional Harissa.

Serves 4

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood. Many restaurants will serve this dish with potatoes but traditionally they are not included.

1 lb. Pork, Chicken, Seafood – Cut into fork-size pieces
1 Large Onion – Thinly sliced
1 Red Bell Pepper – Thinly sliced
4 Medium Potatoes – Cut into cubes
1/4 Cup Vinegar
3-5 Tbsp. Vindaloo Masala
2 Cups Water
6 Tbsp. Oil
Cayenne (if desired)
Sea Salt

Heat 2 Tbsp. oil in heavy pan and cook onions until they are a dark brown. Remove onions from pan and place in blender/food processor. Add Vindaloo Masala to onions along with the 1/4 cup of vinegar and blend until you have a smooth paste; add water if necessary. Brown potatoes in pan using 2 Tbsp. of oil and remove from heat. Using remaining 2 Tbsp. of oil brown meat lightly. Add the Vindaloo masala and potatoes and the 2 cups of water. Simmer covered until potatoes are done. Remove lid and simmer until sauce thickens. Adjust seasoning to taste. Serve with Basmati Rice and garnish with sliced red pepper. For a hotter Vindaloo add Cayenne until desired heat is achieved.

West African Chicken and Groundnut Curry
Serves 6-8
3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces
1/3 Cup Flour
2-3 Tbsp. Ivory Coast Curry Powder
1 Tsp. Sea Salt
1/3 Cup Olive Oil
2 Tbsp. Fresh Ginger ~ Minced
2 Tbsp. Garlic ~ Minced
2 Serrano Chile Peppers, seeded, de-veined, minced (optional)
4 Cups Chicken broth
1/2 Cup Peanut butter (If sugar free add 2 Tbsp. Brown Sugar)
1 Tsp. Ground Coriander Seeds
8 Green Onions ~ Chopped, greens included
1/3 Cup Cilantro ~ Finely chopped
1 Lime cut into wedges

Rinse chicken and pat dry. In a bowl, combine the flour, 2 Tbsp. of Curry Powder, and salt. Add the chicken pieces and shake to coat well.

Heat the oil in a large saucepan on medium high heat. Add chicken pieces and cook 5-10 minutes, tossing occasionally to cook chicken evenly. You may have to cook in batches depending on the size of your pan.
Add the ginger, garlic, chile pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 2-3 minutes, scraping the pan and stirring to combine everything well.

Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Just prior to serving, add the coriander, green onions, and the remaining 1 Tbsp. of Curry Powder. Adjust seasoning.

Serve with fragrant rice and mashed sweet potatoes. Top each serving with fresh cilantro and a squeeze of lime.

There is ample sauce that really could use some good bread such as fresh pita or even Naan. You’ll find that the peanut butter really tones down the heat. If you like it warmer just add in the optional Serrano Chiles.

Za’atar Chicken with a Warm Pumpkin Salad
Serves 4

5 Tbsp Za’atar
2 Tbsp. Yogurt
4 Chicken quarters (2 lbs.)
2 Tsp. Sumac
3 Tbsp. Olive oil*
1 lb. Potatoes ~ Diced
3/4 lb. Pumpkin or Squash cut into 1 inch cubes
Salt & Freshly ground Black Pepper
4 Oz. Baby Arugula or Rocket
1 Tbsp. Lemon juice
2 Tsp. Whole grain Mustard
Fresh Thyme leaves

Mix the yogurt with the Za’atar.
Cut 4 slashes, about 2 inches long and 1/2 inch deep, in thickest part of each chicken piece. Add the Za’atar mixture to the chicken, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours to develop the flavors (Can remain overnight).
Place potato and pumpkin pieces in a baking dish with half the oil. Season with salt & pepper and sprinkle with sumac. Bake in a 375° F. oven for quarter of an hour.
Place the chicken in a separate baking dish and season with pepper. Bake chicken in oven with the vegetable mixture for a further 30 minutes or until the chicken is cooked through and potatoes are lightly browned. Place vegetable mixture and rocket in a bowl. Combine lemon juice, mustard and remaining oil to make a dressing. Drizzle salad with dressing and toss to combine. Divide the salad among serving plates. Top with chicken and sprinkle with fresh thyme leaves. Serve with rice or couscous.

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