Recipes

Grillades & Grits

Posted on February 10, 2013 by Anne Milneck | 0 comments

Seasoned carnival goers who have a friend or relative on or near a parade route have secured two of the most precious Mardi Gras treasures: 1) a parking space and 2) a bathroom. And if you're lucky enough to be invited to a home for a long day of parade watching, you should never, ever arrive empty handed. Grillades & Grits are a perfect addition to a parade-watching buffet.

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Smoky Tomato Soup with Candied Bacon

Posted on February 06, 2013 by Anne Milneck | 0 comments

Candied bacon...subtle smoky spice...roasted tomato flavor. A customer shared this soup recipe, and we're really glad she did! It has layer upon layer of complex flavors, and the best part is that it comes together in about an hour. Oh, and did we say Candied Bacon?

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Dark La Mesa Brisket Chili

Posted on January 31, 2013 by Anne Milneck | 0 comments

What do you get when you judge 19 chilis at a chili cookoff? (besides indigestion) Inspiration! Here's my attempt at the winning chili...a deep, dark red chili filled with flavorful chunks of brisket.

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Cuban Spiced Brisket

Posted on January 30, 2013 by Anne Milneck | 0 comments

Start this in the morning, and you'll have perfectly spiced brisket wtih an amazing dipping sauce ready to eat when you return in the evening. And you'll have enough for leftovers...well, maybe.

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Meaux Betta Redfish

Posted on January 29, 2013 by Anne Milneck | 0 comments

What's better than Redfish? Meaux Betta Redfish from customer Lynn Debrow. Super simple. Super Delicious. What's meaux betta than that?...

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Balsamic Chicken Salad

Posted on January 27, 2013 by Anne Milneck | 0 comments

Our Balsamic Chicken Rub is one of our favorites becuase of its versatility. Obviously, it's great as a rub on chicken, but it's equally as good in salad dressing or as a marinade. Here, we use it as both and the result is no ordinary grilled chicken salad! Ingredients: 2 boneless, skinless chicken breasts

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Venetian Blend: Five Ways Under Five Minutes

Posted on January 27, 2013 by Anne Milneck | 0 comments

Venetian Blend is the hands-down favorite blend at Red Stick Spice Company. It's versatility is the main reason. Venetian is a blend of Mediterranean flavors--think garlic, onion, fennel, spices--with Romano Cheese. Delicious! Here are five ideas for...

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