Appetizers

Roasted Moroccan Carrots w/Carrot Top Pesto

Roasted Moroccan Carrots w/Carrot Top Pesto

  Ingredients 1 bunch small carrots 1 T olive oil 1 t Dulcet Moroccan Cooking Spice & Rub 1 c loosely packed carrot tops, large stems removed 1 clove garlic 6 T olive oil 2 generous pinches fleur de sel, or sea salt Instructions 1. Wash the carrots with a vegetable brush and allow them to dry before roasting 2. Place the carrots on baking sheet and toss with 1 T olive oil and the Moroccan Spice. 3. Roast in a 475 degree oven for 12 minutes or until just cooked through. 4. While the carrots are roasting, make the pesto by adding the carrot tops and garlic to a food processor with the...

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Roasted Curry Carnival Squash

Roasted Curry Carnival Squash

  Ingredients 1 Medium Carnival Squash Olive oil Dulcet Madras Curry Cooking Spice & Rub Sea Salt or Fleur de Sel Pumpkin seeds (pepitas) Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, 1/4-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides of the slices, and sprinkle lightly with the Curry Cooking Spice & Rub. 6. Spread the squash...

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Halibut & Shallot Salad

Halibut & Shallot Salad

  Ingredients 2 c bite size pieces of cooked halibut 1 T chopped shallots 1 T capers 1 T chopped Mama Lil’s peppers 1 small carrot, julienned 4 T Dulcet Lemon Mustard & Dill Sauce Salt & Pepper Instructions Combine ingredients. Serve over a bed of lettuce and cucumbers. Helpful Hint: Serve as an appetizer with crackers. Serves 2 Printer-Friendly...

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Shrimp Tacos

Shrimp Tacos

Bursting with flavor, this is a quickie recipe that is fun to share with friends and beer. Ingredients 6 small corn or flour tortillas 1 Tblsp. high heat oil e.g. canola, corn, coconut, etc. ½ lb small-med sized raw shrimp 1 ½ tsp. fresh lime juice ¼-1/2 tsp. cayenne 1 large garlic clove, minced 1 Tblsp. mayonnaise 2 Tblsp. Dulcet Sweet Orange Chile Ketchup Optional toppings: Shredded cabbage or packaged coleslaw Sliced radishes Avocado Fresh Cilantro Lime wedges Instructions 1.  Toss the shrimp with the lime juice, cayenne and garlic, set aside. 2.  In a small bowl combine the mayonnaise...

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Bay Shrimp Appetizer

Bay Shrimp Appetizer

  A beautiful, healthy appetizer to share with friends, or for a light meal all to yourself.   Ingredients 1/2 lb bay shrimp 1/2 c finely diced celery 1/2 c orange, yellow, or red pepper, finely diced 4 green onions, finely diced 1/4 c Dulcet Lemon, Mustard & Dill Sauce 2 pinches Cayenne pepper Fresh black pepper and flaked sea salt (to taste) Baguette slices, toasted or Belgian endive leaves Garnish: Zest from 1 lemon Instructions 1. Toss the ingredients together and season with cayenne and black pepper. 2. Arrange the shrimp mixture atop toasted baguette slices, or into...

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Quickie Party Pizzas!

Quickie Party Pizzas!

  Need to feed a crowd or planning a Superbowl Party? These Quickie Party Pizzas are just the ticket! Using purchased Lavash or Flat Bread with our Dulcet Ketchups, you can create an exotic feast of flavor in mere minutes. Let your guests choose their own toppings or choose for them. Here are four recipes to get you started. (We used Lavash purchased from Trader Joes.) Chicken Curry Pizza with Red Onions, Ricotta Cheese & Cilantro Ingredients 1/3 Cup Dulcet Mild Indian Curry Ketchup 1 Boneless, Skinless Chicken Breast 2 Slices Red Onion 1/8 Cup Ricotta Cheese (or Paneer Cheese)...

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Cornmeal Crusted Fried Green Tomatoes (Blog Post)

Cornmeal Crusted Fried Green Tomatoes (Blog Post)

A lighter, fresher version of fried green tomatoes just in time for the first frosts of winter. Forget the pot full of frying oil – this recipe requires only a light smattering of oil in a hot skillet to yield the flavorful brown crust we crave. Our Creole Cooking Spice & Rub adds a bayou twist, perfect for this southern mainstay. So just dip those ‘maters in some buttermilk, coat with our creole cornmeal mixture, and fry’em up. Pair with our Creole Remoulade Sauce and you might as well throw a party! Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c...

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Grilled Artichokes with Lemony Moroccan Dip

Grilled Artichokes with Lemony Moroccan Dip

  The voluptuous artichoke – multi-layered and mysterious with a heart of gold – who can resist her charms? Not any of us here at Dulcet! While you may think of the lovely globe artichoke as a spring indulgence, the truth is almost all are from California and are grown year-round – although we did find some Oregon grown at our nearby Portland Farmers Market. But it is the fall artichoke, especially ones with a wee bit of “frost” on them (outer leaves with some brown on them), that are the most tender and sweet. Yes they can be intimidating creatures! But don’t let their tough exterior...

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Shrimp Cocktail

Shrimp Cocktail

Ingredients 1 dozen large shelled cooked shrimp, well chilled Dulcet Sweet Orange Chile Ketchup Instructions 1. Pour ¼ c of the ketchup into martini glasses. 2. Arrange 6 shrimp to hang on the rim of the glass. Serves 2 Printer-Friendly PDF | Shrimp...

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Moroccan Spiced Fig Spread

Moroccan Spiced Fig Spread

Ingredients 4 oz (1/3 Cup) Fig Paste or Spread 1 ¼ t Dulcet Moroccan Cooking Spice & Rub 1 ¼ t fresh lemon juice Instructions 1. Mix ingredients together. 2. Serve with crackers and your favorite cheese. Helpful Hint: Aged Manchego, D’Affinois and Chevré are great companions cheeses! Share | Tweet Printer-Friendly PDF...

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Baked Brie with Moroccan Mustard

Baked Brie with Moroccan Mustard

Ingredients 1 Wheel of Brie (approx 6.5 oz) 2 T Dulcet Moroccan Mustard ½ t chopped fresh rosemary 2 T slivered almonds Baguette slices or crackers Instructions 1. Carefully cut the wheel of brie in half to create two wheels . 2. Spread 1 T of the Moroccan Mustard and sprinkle the rosemary on the inside of one of the wheels. 3. Now top it with the other wheel to create a sandwich. 4. Spread the remaining mustard on the top of the sandwich and sprinkle with almonds. 5. Carefully place on a non stick baking sheet (or parchment lined for easy clean up) and bake in a 350 degree oven for 15...

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Fava Beans with Moroccan Spiced Lavash (photo blog)

Fava Beans with Moroccan Spiced Lavash (photo blog)

  This is a big, strappin’ bean perfect for shelling on a spring day before the bugs arrive. Italian for “broad bean” – fava beans are usually eaten while still young and tender. For the freshest favas, try a farmers’ market and choose crisp-looking, un-withered pods.  After picking, fava beans quickly lose their flavor although they freeze very well if blanched first. Otherwise, keep them cool and eat them quick. You can steam them, make them into cakes, fry, dry, smoke and stir-fry them. Even the young leaves of the plant can be eaten – either raw or cooked like spinach. For our...

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Deviled Eggs

Deviled Eggs

  Ingredients 6 hard boiled eggs 1 T mayonnaise Dulcet Lemon, Mustard & Dill Sauce Salt & Pepper Fresh dill or chives (optional) Instructions 1. Cut eggs in half carefully, remove yolks and place in bowl. 2. Place the egg white on a serving platter. 3. Break up the yolks with a fork, season with the salt and pepper and add the mayonnaise. 4. Add just enough Dulcet Lemon, Mustard & Dill Sauce to create a smooth mixture, not runny. 5. Spoon or pipe the yolk mixture into the egg whites. 6. Garnish each deviled egg with a sprig of fresh dill or chives (shown). From our test...

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Marinated Mustard Veggies

Ingredients 2 c small broccoli florets 1 c cherry tomatoes 2 c button mushrooms, cut in quarters 1 c zucchini, cut in cubes 1/3 c apple cider vinegar 1 T olive oil 1 T Dulcet Moroccan Mustard Instructions 1. Place the prepared vegetables in a large ziplock bag, set aside. 2. Whisk together the vinegar, olive oil and Dulcet Moroccan Mustard. 3. Pour marinade over vegetables, seal bag and toss gently. The mixture will seem a bit dry, but the vegetables will become more juicy as they marinate. 4. Marinate in the refrigerator for 8 hours or overnight, turning the bag occasionally. 5. Serve cold...

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Creole Cornmeal Crusted Fried Green Tomatoes

Creole Cornmeal Crusted Fried Green Tomatoes

  Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c flour 1/2 c cornmeal 3 T Dulcet Creole Cooking Spice & Rub 8 T high heat peanut, canola or safflower oil Chopped Fresh Parsley for garnish Lemon wedges and/or Dulcet Creole Remoulade   Instructions 1. Slice the tomatoes into ¼” thick slices. 2. Place the buttermilk in a shallow bowl. 3. In another shallow bowl add the flour, cornmeal and the Creole cooking spice and blend together with a fork. 4. Dip one tomato slice at a time into the buttermilk, shake off excess and dredge into spice/flour/cornmeal mixture...

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Caramelized Moroccan Nut Clusters

Caramelized Moroccan Nut Clusters

  Ingredients ¼ c sugar 2 T golden brown sugar 1/3 c sherry 3 ½ c assorted raw nuts* 2/3 c raisins or other dried fruit* 2 T Dulcet Moroccan Cooking Spice & Rub Instructions 1. Place the sugars and sherry in a saucepan over medium high heat. 2. Stir until dissolved and heat to 230 degrees, using a candy thermometer to check the temperature. 3. Once the syrup comes to temperature, carefully toss it, the Dulcet Moroccan Spice, nuts and dried fruit until evenly coated. 4. Place the nuts on a Silpat* lined baking sheet to prevent sticking. 5. Bake at 325 degrees for 20 minutes. 6. Allow...

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Chopped Brussels Sprout & Bacon Salad

Chopped Brussels Sprout & Bacon Salad

Ingredients 1 lb brussels sprouts 4 slices of bacon 4 hard boiled eggs 1 small apple, diced Dulcet Lemon Mustard & Dill Sauce Sea salt & fresh ground pepper Instructions 1. To prepare the brussels sprouts, peel away blemished outer leaves and discard. 2. Cut each sprout in half and then using a paring knife carefully cut out the core. 3. One at a time, place the cut side of the sprout on a cutting board, and use your chef knife or whatever knife you are most comfortable handling, to slice the sprout into thin strips (it will look like you are making brussels sprout confetti). 4. Wash...

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Balsamic & Pink Peppercorn Crostini

Balsamic & Pink Peppercorn Crostini

Ingredients 6 slices artisan French or country loaf 6 oz soft mild goat or sheep cheese 1 ½ t pink peppercorns, very coarsely ground with a mortar & pestle, or with the flat side of a chef knife or wooden spoon 1 T fresh herbs thinly sliced. (Basil, oregano and thyme leaves all work well!) 1-2 T Dulcet Balsamic Dressing Instructions 1. Toast the bread slices on both sides under the broiler or on the grill. 2. Allow to cool. 3. Spread a generous portion of cheese on each slice. 4. Drizzle the Essential Balsamic Sauce over the cheese and then top with pink peppercorns and fresh herbs. 5....

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Grilled Treviso

Grilled Treviso

Ingredients 1 head Treviso 3 T Dulcet Essential Balsamic Sauce & Dressing Pecorino Romano or Parmigiano Regiano Cheese Freshly ground black pepper Instructions 1. Cut the head of Treviso in half lengthwise. 2. Drizzle the outside and the cut side with the Essential Balsamic Sauce & Dressing. 3. Place on grill and cook for 3-4 minutes per side. 4. Remove from grill and serve with shaved cheese and fresh black pepper. Serves 2 Printer-Friendly PDF: Grilled...

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Grilled Padron Peppers w/Balsamic (photo blog)

Grilled Padron Peppers w/Balsamic (photo blog)

These sweet, mild peppers have the occasional spicy guy hiding in the bunch so it’s a fun surprise to see who will be the “lucky” recipient of the spicy pepper! Pimientos de Padron, originating from Padron, Spain, are traditionally served tapas style, and are simply sautéed or fried in olive oil and finished with coarse sea salt. We have Viridian Farms to thank for introducing these little gems to the Portland Market a few years ago. Now they are available at many of the farmer’s market stands from July to September and have become a local favorite, showing up in various dishes on Portland...

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Grilled Padron Peppers

Grilled Padron Peppers

Ingredients 1 pint Padron Peppers 1 T Dulcet Essential Balsamic Sauce & Dressing 2 pinches sea salt Instructions 1. In a bowl, toss the peppers with the Essential Balsamic Sauce. 2. Place the peppers on the grill and cook until blisters and little charring occurs. 3. Remove from grill, place on platter and sprinkle with sea salt. 4. Enjoy as an appetizer while grilling the rest of your meal. Serves 2-4 Helpful hint: The peppers can be cooked in a hot cast iron skillet or sauté pan with equally good results. Printer-Friendly...

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Grilled Spicy Shrimp with Curry & Lime

Grilled Spicy Shrimp with Curry & Lime

Ingredients 1 lb med to large shrimp, peeled & deveined 4 t Dulcet Madras Curry Cooking Spice & Rub 1 T canola oil 1 lime, cut in half 1 T fresh cilantro, chopped (optional) Instructions 1. Mix together the Dulcet Madras Curry Cooking Spice and canola oil together in a medium sized bowl. 2. Place the prepared shrimp in the bowl and toss with spice/oil mixture until evenly coated. 3. Lightly oil the skewers and skewer the shrimp. 4. Place the skewers and the lime halves on the grill. 5. Cook the shrimp for 2 minutes per side or until just cooked through. 6. Remove the shrimp from the...

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Sweet & Peppery Summer Gazpacho

Sweet & Peppery Summer Gazpacho

Ingredients 2 lbs summer ripe tomatoes, peeled & roughly chopped 1 small cucumber, peeled and diced 1 yellow pepper, diced 2 cloves garlic, chopped ½ c bread cubes from day old French loaf, crust removed 6 T Dulcet Peppery Moroccan Ketchup 5 t sherry vinegar 4 T olive oil, plus additional for drizzling ¾ t sea salt Fresh ground black pepper to taste 1. Working in two batches, place half of the tomatoes, cucumber, yellow pepper, garlic and bread cubes in the food processor and blend until relatively smooth. Place in a bowl. Repeat with the other half. 2. Stir in the olive oil and season...

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Sardine Curry Mustard Pâté

Sardine Curry Mustard Pâté

Ingredients 1 tin sardines 2 T Dulcet Madras Curry Mustard Instructions 1. Use a fork to mash the sardines. 2. Stir in the Dulcet Madras Curry Mustard. 3. Place in a ramekin to chill. Serve with crackers or baguette slices. Share | Tweet Printer-Friendly PDF...

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Slow Roasted Tomatoes & Orzo Salad

Slow Roasted Tomatoes & Orzo Salad

Ingredients 8 slow roasted roma tomatoes 5 cloves roasted garlic Sea salt & freshly ground black pepper Small bunch of fresh thyme 1 ½ c dried orzo pasta 7 oz fresh buffalo mozzarella (also known as bufala mozzarella) or cow’s milk mozzarella 1 small bunch of fresh basil leaves 5 T Dulcet Essential Balsamic Sauce & Dressing + a bit more for drizzling Slow Roasted Tomatoes – (click here for a photo blog of our Slow Roasted Tomatoes.) Cut each roma tomato in half lengthwise. Lay tomatoes out on a parchment lined baking sheet, cut side up. Brush each tomato half with olive...

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Grilled Moroccan Eggplant Caponata

Grilled Moroccan Eggplant Caponata

Ingredients 1 Italian globe eggplant 1 red onion, peeled 1 large red bell pepper 3 T Dulcet Peppery Moroccan Ketchup, or more to taste Extra virgin olive oil Instructions 1. Trim and remove stems from the eggplant, onion, and pepper and slice thickly. Cut pepper into 3-4 pieces, as flat as possible. 2. Place vegetables on a hot, greased grill and cook, turning until the skin on the peppers char and the eggplant begins to soften. OR place on a greased, foil-lined broiler pan and broil until cooked, removing the slices as they are cooked, let vegetables cool. 3. Peel the red pepper and...

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Buttered Curry Popcorn

Buttered Curry Popcorn

  Ingredients 1/2 c popcorn 3 T melted butter 2 T Dulcet Madras Curry Cooking Spice & Rub 1/2 t Sea Salt   Instructions 1. Pop the popcorn in an air popper or on the stove top. 2. Mix the Dulcet Madras Curry Cooking Spice & Rub into the melted butter. 3. Toss the spice butter mixture into the popcorn. 4. Toss in the additional salt to taste. Printer-Friendly PDF...

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Curry Mustard Veggie Dip

Curry Mustard Veggie Dip

Ingredients ¼ c mayonnaise 3 T sour cream 3 T Dulcet Madras Curry Mustard Instructions 1. Combine all ingredients and place in a decorative dipping bowl. 2. Wash and cut your favorite vegetables and arrange on a platter along with the dip. Share | Tweet Printer-Friendly PDF...

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One Minute Moroccan Veggie Dip

One Minute Moroccan Veggie Dip

Ingredients 1 c plain yogurt 4 T Dulcet Moroccan Mustard* * Dulcet Madras Curry Mustard may be substituted. Instructions 1. Combine both ingredients and place in a decorative dipping bowl. 2. Wash and cut your favorite vegetables and arrange on a platter along with the dip. Share | Tweet Printer-Friendly PDF...

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Zesty Hummus

Zesty Hummus

Ingredients 1- 15 oz can garbanzo beans 1-2 cloves fresh garlic ¼ c olive oil ½ c Dulcet Lemon Mustard & Dill Sauce salt and pepper to taste Instructions 1. Place the garbanzo beans in a colander and rinse with cold water. Drain well. 2. Place the garbanzo beans and garlic in a food processor and puree. 3. Using the feed tube, slowly add the olive oil and the Dulcet Lemon Mustard & Dill Sauce. 4. Puree until smooth. 5. Season with salt and pepper. Serve with fresh vegetables, pita bread, chips or crackers. Print Friendly PDF...

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