Entreés

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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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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Jambalaya

Jambalaya

  A traditional favorite with authentic Creole flavor!   Ingredients 1 lb boneless skinless chicken breast, cut into large pieces 1¼ t plus 2 T Dulcet Creole Cooking Spice & Rub 2 T olive oil 1/4 – 1/2 lb andouille sausage, sliced ¼ lb taso ham, cut into sm cubes 1 c onion, diced 1 c celery, diced 1 bell pepper, diced 1 T tomato paste concentrate* 3 c chicken stock 1-14.5 oz canned tomatoes 1 bay leaf 1 ½ c long grain rice Instructions 1. Season Chicken with the 1 ¼ t Dulcet Creole Cooking Spice & Rub. 2. Over medium high heat, place olive oil in a dutch oven or heavy...

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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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Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs

Ingredients 2 t butter 1/2 medium sized onion, sliced 1 splash of sherry or white wine (optional) 1 heaping teaspoon of Dulcet Creole Mustard 4-5 eggs, lightly whisked 3 oz smoked salmon or lox, in bite size pieces Instructions 1. Place the butter in a medium fry pan on the stovetop over medium heat. 2. Once the butter is melted, add the onions and cook for 10 minutes, stirring occasionally. 3. Deglaze the pan with sherry or white wine if using. 4. Add the Creole Mustard to the onions and mix together. 5. Add the eggs and the smoked salmon, using a spatula, scramble the eggs until cooked to...

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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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Snappy Orange Chile Sloppy Joes

Snappy Orange Chile Sloppy Joes

Ingredients 1 small onion 1 carrot 2 celery ribs 2 T olive oil 2 lbs. lean ground beef 4 oz. tomato paste 1 bottle Dulcet Sweet Orange Chile Ketchup Salt & pepper Hamburger buns Instructions 1. Finely chop the onion, carrot and celery. 2. Place the olive oil in a large sauté pan over medium high heat. 3. Add the vegetables and sauté until soft, approx 10 minutes, stirring occasionally to prevent vegetables from browning. 4. Add the ground beef and cook until all pink is gone and the meat is cooked through, about 8 minutes. 5. Stir in the tomato paste and the Dulcet Sweet Orange Chile...

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Moroccan Apple & Walnut Quinoa Salad

Moroccan Apple & Walnut Quinoa Salad

  Ingredients 1 c red quinoa ½ c walnuts, toasted & coarsely chopped ½ c dried cranberries 1 apple, diced & tossed with fresh lemon juice 3 green onions, sliced 1/3-1/2 c Dulcet Moroccan Sauce   Instructions 1. Cook quinoa according to package directions. 2. Fluff quinoa with a fork and allow to cool slightly. 3. Toss quinoa with Dulcet Moroccan Sauce. 4. Stir in remaining ingredients. Serve warm, or at room temperature. Serves 4-6 Recipe adapted from New Season’s Dulcet Moroccan Quinoa ShareTweet   Printer-Friendly...

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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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Curry Fried Rice Omelet – Photo Blog

Curry Fried Rice Omelet – Photo Blog

A Japanese favorite, particularly among kids, the fried rice omelet (or Omurice as it is known) relies on fried rice and generous amounts of ketchup. We’ve put a spin on this traditional favorite using our Mild Indian Curry Ketchup and simple veggies giving it an Indian flair. Still just as good for breakfast, lunch or dinner and easy to whip up with leftovers, this is definitely a recipe to keep on the fridge for those nights you want something quick, easy and delicious.   Ingredients 4 t vegetable oil or butter ½ onion, diced 1 jalapeno, finely chopped 1 small zucchini, diced 1-...

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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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Creole Burgers

Creole Burgers

Ingredients ¾ lb ground sirloin 1 T Dulcet Creole Cooking Spice & Rub Instructions 1. Blend the Dulcet Creole Cooking Spice & Rub with the ground sirloin until evenly distributed. 2. Shape into two hamburger patties. 3. Throw on the grill and cook to desired doneness. 4. Serve on a toasted bun with your favorite fixins. Serves 2 Printer-Friendly PDF  

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Curry Barbecue Pulled Pork

Curry Barbecue Pulled Pork

Ingredients 3 lb boneless pork shoulder roast (Boston Butt) 2 T Dulcet Madras Curry Cooking Rub 1 c chicken stock 1 c Dulcet Mild Indian Curry Ketchup Buns Optional: Coleslaw Instructions 1. Rub the pork roast with the Curry Spice. 2. Place the roast and stock into a dutch oven with a tight fitting lid. 3. Place the roast in a 275 degree oven and cook for 4-5 hours. 4. Remove from oven and allow to cool enough so that you can work with the meat without burning yourself. 5. Discard the cooking liquid, tear the pork with a fork or your hands, discarding any undesirable pieces of fat. 6. Mix...

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Creole Cod Sauté

Ingredients 1 lb Fresh Cod Fish Fillets 1-2 T Dulcet Creole Cooking Spice & Rub 1 T olive oil 2 T cold butter, divided 1 T finely chopped shallot 2 T fresh lemon juice Zest of one lemon 1 T chopped fresh parsley Instructions 1. Pat the cod fillets with paper towels to dry. 2. Coat the fillets generously with the Creole Spice. 3. Place the olive oil and 1 T butter in a large sauté pan over medium high heat. 4. Once the butter is melted, place the fillets in the pan and cook, approximately 3 minutes per side or to desired doneness. 5. Remove the fish from the pan and tent with foil to...

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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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Hearty Creole Black-eyed Pea Soup

Hearty Creole Black-eyed Pea Soup

Ingredients ½ lb dried black eyed peas 2 T olive oil 3 c diced onion 1 c diced carrot 1 c diced celery 1 green pepper, diced 5 t Dulcet Creole Cooking Spice & Rub 28 oz can diced tomatoes 6 c beef stock 1 lb meaty ham bone or ham hock 1 bay leaf 1/4 c chopped fresh parsley Sour Cream (optional) Sliced green onions (optional)   Instructions 1. Place the dried peas in a bowl, cover with cold water, soak overnight. 2. Place the olive oil in a soup pot over medium heat. 3. Add the vegetables, stirring to coat them with the oil, cover the pot and cook for 10 minutes, stirring...

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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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West Meets South Succotash (photo blog)

West Meets South Succotash (photo blog)

  Popularized during the Great Depression because of its simplicity and ready availability of ingredients, it could be that Succotash has gotten a raw deal. Let’s face it, we all kind of think of succotash as a “last resort leftover” – but what a shame! Because truly, with ingredients like sweet fresh corn whose kernels burst in your mouth, Sungold cherry tomatoes that are more like candy than fruit, and other end of season delights such as onions, peppers, and zucchini, there really is nothing not to love about succotash. Especially this lighter vegetarian version that uses olive oil...

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Veggie Curry Fried Rice

Veggie Curry Fried Rice

Ingredients 1 t butter or oil 3 eggs, lightly whisked with a pinch of salt 4 ½ t high heat oil* 1 ½ c diced onion ¼ t dried crushed chilies 1 t fresh ginger root, finely chopped 2 c diced roasted, grilled or steamed veggies** 2 c day old rice** 1/4 t sea salt 1-2 t Dulcet Madras Curry Cooking Spice & Rub 2 T chopped fresh Cilantro (optional) 2 green onions, chopped (optional) Instructions 1. Place a well seasoned wok or non stick sauté pan on the stove top over medium heat and add the 1 t butter or oil. 2. Add the egg and cook to a soft scramble. 3. Remove egg from pan, and set aside...

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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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Veggie Chow Mein

Veggie Chow Mein

Ingredients 1 sm carrot, sliced 1 c broccoli florets 1 sm onion, sliced ½ red pepper, sliced 1 c sliced snow peas 1 baby bok choy, sliced 1 t fresh ginger root, finely chopped 12 oz of fresh chow mein noodles ¼ t dried crushed chilies 2 c water 1 T high heat oil* 1 T toasted sesame oil 6 T Dulcet Toasted Sesame & Ginger Asian Sauce Instructions 1. Place 2 c water in a wok over high heat, bring to a boil. 2. Add the carrots and steam for 1 minute. 3. Add the broccoli and steam an additional minute. 4. Remove veggies from wok, set aside and discard the water. 5. Lower the heat to medium...

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Salmon Pasta Salad (photo blog)

Salmon Pasta Salad (photo blog)

  Another great pick for leftover salmon and the perfect quick dinner for those rushed days and short evenings. Also, another opportunity to show off Alan Weiner’s amazing food photography. We hope you enjoy!   Ingredients Fillet of one salmon (or leftover cooked salmon) 2 c farfalle (bow tie pasta) 2 T capers ½ c diced red onion Dulcet Lemon, Mustard & Dill Sauce Instructions 1. Bake, broil, grill or poach salmon if you don’t have any leftovers. 2. Cook the pasta until al dente so that it is still firm and not mushy. 3. Strain the pasta, rinse with cold water to...

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Sunday Salmon Cakes (photo blog)

Sunday Salmon Cakes (photo blog)

Brunch at our place! With all the yummy leftovers from our grilled whole salmon, we whipped up some salmon cakes to go with our Sunday eggs and toast. Planning ahead, we roasted the red pepper on the grill the same night we grilled our whole salmon so we would have it for our Sunday cakes. Another easy dish long on flavor, this is a perfect choice for brunch with friends. Ingredients 2 T olive oil 1 c chopped onions ½ t crushed red chilies, more if you like them spicy 2 T capers 2 T chopped roasted red pepper or sundried tomatoes (optional) 2 c cooked salmon, broken into bite sized pieces...

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Grilled Whole Salmon (photo blog)

Grilled Whole Salmon (photo blog)

Is there anything more impressive than a whole salmon on the grill? It is one of the easiest meals to make yet has a “yeah, I know what I’m doin’” presence on the platter. Fresh, fresh, fresh is the secret to great fish, and salmon is no exception. Here in Oregon, we are lucky to have it swimming right under our noses. Pam bought this beauty -caught the night before- at the Portland Farmer’s Market right out of an ice chest. It doesn’t get much fresher than that. Never fear though as there are a lot of great seafood markets that sell fresh fish and will tell you what is...

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West meets South Succotash

West meets South Succotash

Ingredients 2 ears of fresh corn 1 ½ c diced onion 1 small red pepper, diced 1 medium sized fresh zucchini, diced 1-15 oz can black beans, pinto beans or black eyed peas 1 ½ t Dulcet Creole Cooking Spice & Rub ¼ t salt 12 cherry tomatoes, cut into quarters 1 T chopped fresh parsley 1 t fresh lemon juice 1 T olive oil 2 T butter Instructions 1. Using a sharp knife, carefully cut the corn from the cob, set aside. 2. Place a large cast iron skillet or sauté pan over medium high heat, add 1 T each of olive oil & butter. 3. Add the onion and sauté for 5 minutes. 4. Add the red pepper...

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Best BBQ Ribs (photo blog)

Best BBQ Ribs (photo blog)

What is summer without getting barbecue sauce on your face, all ten fingers sticky with glaze, and bits of meat stuck in your teeth? Yes, they may be messy but boy are they worth it – barbecued ribs are the best! They also inspire fierce loyalty. Whether it’s a secret recipe, a favorite sauce, or a special spice rub, everyone has a “best ribs ever” story. We offer two variations here. The first is for the purists who maintain that ribs should be rubbed before getting sauced. Our Madras Curry Cooking Spice & Rub brings the essential rib rub components of garlic, salt and pepper...

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Fresh Tomato Pasta

Fresh Tomato Pasta

Ingredients 1 lb fresh tomatoes, diced 1-2 cloves fresh garlic, chopped 10 lg fresh basil leaves, torn or julienne sliced 2 T Dulcet Essential Balsamic Sauce & Dressing ¼ lb dry capellini or angel hair pasta 2 T extra virgin olive oil salt & freshly ground black pepper freshly grated parmesan cheese Instructions 1. Place the diced tomatoes in a colander to allow some juice to drain off. 2. Toss the tomatoes with the garlic, basil and Dulcet Essential Balsamic Sauce. 3. Cook the pasta in salted boiling water for 4 ½ minutes or until al dente. 4. Remove the pasta from the stove, place...

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Easy Grilled Curry BBQ Chicken

Easy Grilled Curry BBQ Chicken

  Ingredients 4 boneless skinless chicken breasts ½ c Dulcet Mild Indian Curry Ketchup, plus more for dipping Salt & Pepper Instructions 1. Season the chicken breasts with salt & pepper. 2. Generously apply the Dulcet Mild Indian Curry Ketchup, saving a little for basting. 3. Place chicken on hot grill, basting both sides during cooking. 4. Grill for approx 5 minutes per side or until cooked thru. 5. Serve with additional ketchup for dipping. Serving Suggestion: Skewer chicken and add your favorite veggies! Serves 4 Printer-Friendly PDF: Curry BBQ Chicken  ...

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