Easy Entertaining

Fresh Herb & Ginger Salad

Fresh Herb & Ginger Salad

  Ingredients 8 c shredded white and red cabbage or two bags of prepared slaw 1 lg carrot, grated 1 daikon radish, grated (optional) ½ red pepper thinly sliced ½ c thinly sliced red onion 1 1/2 c diced fresh papaya, mango, orange or grapefruit 1 c roughly chopped cilantro ½ c roughly chopped fresh mint leaves 1 small hot chili, finely chopped (optional) 2 T finely chopped fresh ginger 3/4 c chopped peanuts 2 c sliced tofu, shredded cooked chicken or medium sized cooked shrimp (optional) Dulcet Toasted Sesame & Ginger Asian Sauce Instructions 1. Prepare the vegetables, fruit and...

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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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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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Creole Puff Pastries

Creole Puff Pastries

  Perfect little packages of goodness.   Ingredients 1 T olive oil 1 c finely chopped onion 1/2 lb ground sirloin 5 t Dulcet Creole Cooking Spice & Rub 3 T finely chopped parsley ¼ c sundried tomatoes in oil, strained & chopped 1 lb Puff Pastry 1 egg, lightly beaten Instructions 1. Sauté onion in olive oil until golden brown. 2. Add the ground beef and cook over medium-high heat until browned. 3. Remove from heat and drain off any excess oil. 4. Add all but a 1/2 teaspoon of the Dulcet Creole Spice, the parsley and the sundried tomatoes to the beef. 5. Set aside to cool. 6....

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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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Fennel, Apple & Orange Salad with Moroccan Sauce

Fennel, Apple & Orange Salad with Moroccan Sauce

  Ingredients 1 Granny Smith Apple, cut into matchstick pieces 1 Tablespoon fresh lemon juice 1 small fennel bulb, thinly sliced 1 Tablespoon fennel fronds, reserved for garnish 1 orange, zested, peeled, and cut into small segments 3 Tablespoons pomegranate seeds ¼ c walnuts, coarsely chopped 2-3 Tablespoons Dulcet Tangy & Peppery Moroccan Sauce  Instructions 1. Place the matchstick pieces of apple in a medium sized bowl, and toss with lemon juice. 2. Add the thinly sliced fennel bulb, orange pieces and zest, pomegranate seeds, and walnuts to the bowl. Toss with the Moroccan Sauce....

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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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Braised Leeks with Balsamic & Parmesan

Braised Leeks with Balsamic & Parmesan

  Ingredients 4 Leeks 1 T unsalted butter 1 T Dulcet Essential Balsamic Sauce & Dressing 1/2 c veggie or chicken stock 2 T fresh bread crumbs1-2 T freshly grated Parmesan cheese Fresh ground black pepper Instructions 1. Cut away the green stem, leaving just the white and light green part of the leek, trim the root-end and then cut the leek in half lengthwise. 2. Place the leeks in a bowl of cold water cut side down for 10 minutes. 3. Run water over each leek individually to remove any grit, place on paper towel to dry. 4. Melt the butter in a heavy ovenproof sauté pan over medium...

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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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Chicken with Curry Crust

Chicken with Curry Crust

Ingredients 4 large boneless skinless chicken breasts Marinade: ½ c fresh orange juice 1 t orange zest ¼ c plain yogurt (optional) 2 t curry rub Crust: 3 T curry rub ¼ c dried cranberries or raisins finely chopped ½ c chopped raw peanuts or pecans ½ c shredded coconut 2 T melted butter or oil Instructions 1. Prepare the marinade by combining ingredients in a small bowl. 2. Rinse the chicken breasts, pat dry and place in marinade. 3. Marinate in the refrigerator for 1-3 hours. 4. Combine the crust ingredients in a bowl and pour onto large plate. 5. Remove the chicken from the marinade and...

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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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Chile Rellenos Uno, Dos, Tres (Photo Blog)

Chile Rellenos Uno, Dos, Tres (Photo Blog)

  Celebrate fall with a chile rellenos bar! Let your guests build their own rellenos from a selection of ingredients, or pre-stuff them with several fillings in advance so they can choose their favorites. Two chiles per person are enough for a satisfying meal, especially if combined with a green salad and/or rice and beans. A tomato based sauce is traditional and we found our Sweet Orange Chile Ketchup really adds to the chile’s Mexican soul, and is one less step in the kitchen. Made with the mild Poblano pepper and stuffed with just about anything your heart desires, these...

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BBQ Ribs with Mild Indian Curry Sauce

BBQ Ribs with Mild Indian Curry Sauce

Ingredients 5 lbs meaty baby back ribs 1 Bottle Dulcet Mild Indian Curry Sauce Instructions 1. Rinse the ribs and pat dry with paper towels. 2. Slather the sauce generously over both sides of each rack. 3. Wrap each rack individually in aluminum foil and seal well. 4. Place racks on large baking sheets. 5. Place in 200 degree oven for 3-4 hours. 6. Reduce temperature to 170 degrees for 2-3 hours. 7. Carefully remove the ribs from the foil and add more sauce to each rack. 8. Place on heated grill, closing the lid to produce smoke and cook until slightly charred. Serves 3-6 Printer-Friendly...

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BBQ Ribs with Madras Curry Rub & Glaze

BBQ Ribs with Madras Curry Rub & Glaze

Ingredients 5 lbs meaty baby back ribs 4-5 T Dulcet Madras Curry Cooking Spice & Rub 2/3 c Dulcet Mild Indian Curry Ketchup or Mild Indian Curry Sauce Instructions 1. Rinse the ribs and pat dry with paper towels. 2. Sprinkle the rub generously over each rack and rub on with hands. 3. Wrap each rack individually in aluminum foil and seal well. 4. Place racks on large baking sheets. 5. Place in 200 degree oven for 3-4 hours. 6. Reduce temperature to 170 degrees for 2-3 hours. 7. Carefully remove the ribs from the foil and generously slather with the Curry Ketchup or Sauce. 8. Place on...

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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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Fresh Carrot & Currant Moroccan Salad (photo blog)

Fresh Carrot & Currant Moroccan Salad (photo blog)

Sometimes it is the simple things that bring the most satisfaction. This straightforward carrot salad is one of them. Crunchy, fresh, sweet and tangy, this salad serves two hungry adults or four if using as a side salad. And oh so nutritious! High in beta carotene and Vitamin A, carrots are also rich in dietary fiber, antioxidants and minerals. Practitioners of traditional medicine use them for treating digestive problems, intestinal parasites, and tonsillitis among other things. Pretty amazing little morsels!   Ingredients ½ lb carrots (approx 2-3 medium to large carrots) 2 T Zante...

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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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Mild Indian Coconut Curry Shrimp

Mild Indian Coconut Curry Shrimp

Ingredients 2 T olive or canola oil 1 onion, sliced 1 red or green pepper, sliced 1 jalapeno, chopped or 1/2 t dried crushed red chilies (optional) 1 ½ lb large shrimp, shelled & deveined 1 fresh tomato, diced (optional) 3/4 c Dulcet Mild Indian Curry Sauce 1 c unsweetened coconut milk fresh lime wedges Instructions 1. Add 1 T of the oil to a skillet over medium high heat. 2. Add onion and pepper, sauté for 4 minutes. 3. Push the veggies to one side of the pan, add the second T of oil to free space in pan and add shrimp and chilies if using, cook until the shrimp just turns light pink on...

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Moroccan Stuffed Peppers with Lamb

Moroccan Stuffed Peppers with Lamb

Ingredients 1 T olive oil 1 c diced onion 1 carrot, diced 1 lg stalks celery, diced 1-2 T Dulcet Moroccan Cooking Spice & Rub 1 lb ground lamb 2 T white wine 2 T chopped fresh parsley ½ c Dulcet Moroccan Ketchup ¼ t sea salt 4 peppers, cut in halves, stems, membranes and seeds removed Instructions 1. Place large sauté pan on stovetop over medium high heat, add olive oil. 2. Add onion and sauté until translucent, approx 2 minutes. 3. Add diced carrot and celery and sauté for 6 minutes, stirring occasionally to prevent browning. 4. Stir in the Dulcet Moroccan Cooking Spice, and cook until...

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Coconut Curry Sweet Potato Casserole (photo blog)

Coconut Curry Sweet Potato Casserole (photo blog)

You say potato, I say…..yam? Actually, as it turns out, it is rare you will find a yam in your local grocery store, and even rarer in that can labeled “yams”. Unlike sweet potatoes, yams have an inedible bark-like skin, are slimy and white inside, and can grow up to 7 feet long and 150 pounds! What you will find though are sweet potatoes galore! Red, yellow, orange, and purple on the outside, and ranging from white to deep orange on the inside. The darker orange potatoes are the ones we are most familiar with of course. They have a higher moisture content than their paler...

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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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Wild Rice & Cranberry Salad with Curry Vinaigrette

Wild Rice & Cranberry Salad with Curry Vinaigrette

Ingredients 1 c wild rice 1 c brown rice 1 c dried cranberries ¾ c orange juice 1 c pecans halves, toasted salt & pepper Curry Mustard Vinaigrette: ½ c extra virgin olive oil ¼ c unseasoned rice vinegar reserved orange juice 4 T Dulcet Madras Curry Mustard ½ c fresh flat leaf parsley, chopped Instructions 1. Cook the wild rice and brown rice separately according to package directions. 2. Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing....

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Compound Butters (photo blog)

Compound Butters (photo blog)

  Compound butters add zip to grilled fish, poultry & beef, sweet potaotes, winter squashes, and steamed veggies. They dress up everyday foods like popcorn, baked potatoes and pasta, and make a unique homemade holiday gift when packaged in parchment paper with a creative label. Now is a great time to make these original, yet simple, butters for the holiday table or to share with friends!   There are no rules on what ingredients to use in compound butter and ratios can vary, but adding enough spice and herbs is the key to making your butter better! So put your dreaming cap on...

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Coconut Curry Sweet Potato Casserole

Coconut Curry Sweet Potato Casserole

Ingredients 2 lbs sweet potatoes, peeled and cut into large cubes 1/3 c Dulcet Mild Indian Curry Sauce 3/4 c coconut milk 3 T butter, melted Salt & Pepper to taste Caramelized topping (optional) 1 T butter, melted 2 T brown Sugar Instructions 1. Steam cubed sweet potatoes until cooked, approx. 10 minutes. 2. Use potato ricer, masher or mixer to puree until smooth. 3. Stir in butter, curry sauce and coconut milk and blend well. 4. Season with salt & pepper and serve warm as a side dish to lamb, pork or turkey. Serves 6 Caramelized topping (optional): 1. Place puree in an oiled...

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Roasted Delicata Squash Fries

Roasted Delicata Squash Fries

Ingredients 1 Medium sized Delicata Squash Olive oil Sea Salt Dulcet Peppery Moroccan Ketchup 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, ¼”-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides. 6. Spread the squash fries out on the baking sheet so that they aren’t touching, using a second baking sheet if necessary. 7. Place in a pre-heated...

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Brined Curry Mustard Pork Tenderloin w/ Grilled Grapes

Brined Curry Mustard Pork Tenderloin w/ Grilled Grapes

Ingredients 1 lb pork tenderloin 1 c hot water 4 T kosher salt 4 T sugar 1 T Dulcet Madras Cooking Spice & Rub (Optional) 3 c cold water 3 T Dulcet Madras Curry Mustard 1-2 T olive oil 1 large bunch of grapes Instructions 1. Add the salt, sugar and curry spice if using, to the cup of hot water. Stir to dissolve. 2. Add the cold water to cool, add an ice cube if necessary to bring to room temperature. 3. Place the pork tenderloin and the brine in a large zip lock bag and into the fridge. Allow the pork to sit in brine for 6-12 hours. 4. Hours later, remove the pork from the brine, rinse...

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