There's nothing better than Sunday Roast Chicken with its juicy interior and crispy exterior. The method we turn to for the best results is the Zuni Cafe method. This simple technique is also known as dry brining and works well on Whole Roast Chicken or pieces. We love this method for Chicken Legs!
You'll be surprised by the fresh herbal flavor in our Rosemary Extra Virgin Olive Oil. Versatile in so many ways...
Tried and true. Mesquite Grilling Blend has been a grilling staple on the shelves since the start of the store. But don't let this old standby fool you. It's a complex, multi-layered, flavor-packed blend. We keep coming back to it time and again. And for good reason: it's a perfect balance of smoky sweetness with savory flavors and a little spice.
These simple, but tasty, chicken sandwiches are accented by a unique sauce that hails from Alabama. Known as White BBQ Sauce, White Sauce or Alabama Sauce, this mayonnaise-based mixture is at the same time tangy, creamy and spicy. We adapted this sauce to make use of our Green Apple Balsamic. The result? Ah-maze-ing.
We love tarragon in rich dishes like this one because it helps lighten the heaviness from the cream. Our Savory Steak and Chop boasts a nice blend of tarragon with savory flavors. It works well for seasoning the chicken and the dish during the cooking process.
While you may not have a upright, rotating Shawarma rotisserie, our spice blend will help you capture the flavor and aroma of authentic shawarma. This blend is a heady combo of cinnamon, allspice, cloves and cardamom. It's best to allow some time for the blend to meld with the meat in the refrigerator--overnight is ideal.
We love It's Greek to Me Blend. Locally-blended. Rich Mediterranean Herbs and Spices. Salt free. What's not to love? Here's five ideas for this delicious blend. How many more can you think of?
This classic dish will make a great addition to your weekly repertoire. In this version, Lori combines our Hungarian Sweet and Smoked Hot Paprikas for a small twist that makes for big flavor!
Here's a simple combo with really complex results. The tanginess of our Champagne Pear Balsamic meets the smooth, richness of our Garlic Extra Virgin Olive oil. Add some Balsamic Chicken Rub and brown sugar…delectable results. Bread dip or marinate with it. We love it drizzled on a crusty loaf of bread then bake til it's warm and fragrant.
This customer favorite is our go-to for ribs. Sweet Pecan Rub's combo of sweet, smoky and spicy make it a perfect compliment to baby backs. But what else? Read on...
Red Stick Spice is the proud sponsor of Road Toad Smokin BBQ competition team. Husband and wife team Rhonda and Danny travel the south competing...and winning! Rhonda shared this recipe for her Basic Chicken Brine with us...it's more of a method than a recipe and the fun part is that you customize it with the chicken blend of your choice. We've suggested three flavor options, but let your imagination guide you!
Rhonda F. in Oklahoma gave us this recipe that uses our Berbere blend. Also known as Ethiopian Chicken Rub, Berbere is a mixture of North African flavors including onion, garlic, allspice and nutmeg. Plus, a little heat! Rhonda suggests adjusting the dish with the cayenne to taste at the end of cooking. We love the addition of cardamom--it's such an unexpected flavor. it really makes the dish!
When we awarded David Affolter with his gift for becoming our 1000th "like" on Facebook, he gave us a gift in return...this recipe! He uses our Pomegranate Balsamic along with fresh, ripe peaches for an amazing flavor combination. He told us we'd be scraping the bottom of the pan with a spoon. And he was absolutely correct about that! This is ah-mazing!
The garlic-y, crunchy breadcrumb goodness of a stuffed artichoke meets tender chicken with rich porcini mushroom and mustard flavor baked to perfection in a casserole. Bone-in chicken pieces give this casserole extra flavor and juiciness. We love this casserole with just a simple salad as a side to complete the meal...
We love a mulit-tasker, and this recipe does just that. Make a big batch of this uber-flavorful chicken, and you'll have lots on hand for topping salads, making pressed sandwiches or tossing with pasta. Or you can eat it like I do...standing over the slow cooker with a fork.
