Lunch & Picnics

Arugula, Mizuna & Beet Salad w/Mint and Feta

Arugula, Mizuna & Beet Salad w/Mint and Feta

  Ingredients 1 bunch fresh arugula and/or mizuna 2 beets, cooked & sliced 3-4 radish, thinly sliced 1 handful fresh mint leaves ½ c cooked farro 1/3 c crumbled sheep milk feta cheese 3 T Dulcet Essential Balsamic Dressing & Sauce Instructions 1. Place all the items in a large bowl and toss together. Serves 2-4 Printer-Friendly PDF | Arugula & Beet...

Read More

Creole Macaroni Salad

Creole Macaroni Salad

  Ingredients 2 cups elbow macaroni 4 hard-boiled eggs, sliced or chopped ¼ c diced celery ½ c diced onion ½ c diced red or green pepper ½ c diced dill pickles 2 T chopped fresh parsley Salt & pepper ½ c mayo 5 T Dulcet Creole Mustard Instructions 1. Cook the macaroni in salted boiling water for approximately 8-10. It should be firm to the bite. 2. Pour into a colander and rinse with cold water, strain well. 3. Place the macaroni in a large bowl and toss together with remaining ingredients. Serves 6 Printer-Friendly PDF | Creole Macaroni...

Read More

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...

Read More

Oven-baked Creole Fries (Blog Post)

Oven-baked Creole Fries (Blog Post)

“You say po-tay-to, I say po-tot-to” – let’s just work it out and eat some Creole fries! This is such an easy recipe and you simply will not believe the flavor. Ordinary ingredients made extraordinary – now that’s a great friendship! Ingredients 4 medium sized white potatoes 2 T olive oil 2 t Dulcet Creole Cooking Spice & Rub Instructions         You’re done! Now chow down with a friend and make nice. Serves 4 Printer-Friendly PDF | Creole...

Read More

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)...

Read More

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....

Read More

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...

Read More

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...

Read More

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...

Read More

Zingy Creole Mustard Potato Salad

Zingy Creole Mustard Potato Salad

Ingredients 2 lb red potatoes, cut into small bite sized pieces 2 T red wine vinegar 4 hard boiled eggs, coarsely chopped ¾ c finely diced red onion 2 stalks celery, diced ½ c chopped dill pickles ¼-1/2 t sea salt, plus salt for cooking water Fresh ground black pepper Dressing: ¼ c mayo 5 T Greek style plain yogurt or sour cream 5 T Creole Mustard Instructions 1. Place the potatoes in a pot of salted water on the stovetop and bring to a boil. 2. Reduce the heat to a simmer and cook potatoes until fork tender. 3. Remove the potatoes from the stove, strain, and place in a large bowl. 4. Toss...

Read More

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  

Read More

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...

Read More

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...

Read More

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...

Read More

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...

Read More

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...

Read More

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...

Read More

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...

Read More

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...

Read More

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  ...

Read More

Sweet & Smokey Baked Beans

Sweet & Smokey Baked Beans

Ingredients 2 thick cut slices bacon, diced 1 cup chopped onion 2 cans (15 ounces each) baked beans 1/2 cup Dulcet Sweet Orange Chile Ketchup 2 tablespoons brown sugar pinch cayenne, to taste  Instructions 1. Heat a small dutch oven and cook the bacon until almost crisp, approx 8 minutes. 2. Add the onion and cook another 5 minutes or until the bacon is crisp. 3. Add the beans, ketchup, brown sugar & cayenne and stir to combine. Heat until bubbly. 4.Transfer to a 400 degree oven and bake, uncovered for approximately 30 minutes, or until slightly thickened. Serves 4 Printer-Friendly PDF...

Read More

Pea and Peanut Cole Slaw with Creole Mustard Dressing

Ingredients 1-16 oz. package of shredded Cole Slaw Mix 1 c of grated Carrots 1 Red Bell Pepper, julienne 1 Yellow Bell Pepper, julienne 1 c of frozen Petite Peas, thawed ¼ c chopped Green Onions Creole Mustard Dressing: 3.5 oz Dulcet Creole Mustard 2 T Orange Juice 1 T Sugar ½ c Mayonnaise or Yogurt Splash of Tabasco (optional) ½ c Roasted Spanish Peanuts (optional) Instructions 1. Combine the first group of ingredients in a bowl and set aside. 2. Whisk together the Creole Mustard Dressing ingredients. 3. Toss the salad with the dressing and top with the roasted peanuts. Serves 6-8...

Read More

Salmon Pasta Salad

Salmon Pasta Salad

Ingredients Fillet of one salmon (or you can use left over 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. 2. Cook the pasta until al dente. 3. Strain the pasta, rinse with cold water to stop cooking process. 4. Break up the salmon into large bite sized pieces, carefully removing skin and any bones. 5. Place the pasta, salmon, capers and red onion in a large bowl. 6. Toss generously with Dulcet Lemon Mustard & Dill Sauce, taking care to not break up the salmon pieces. 7....

Read More

Creole Mac & Cheese with Ham

Creole Mac & Cheese with Ham

Ingredients 6 T butter 1 large onion, cut in half & sliced ½ lb macaroni or your favorite shaped pasta ¼ c flour 2 ½ c milk 1 lb cheese, grated * 8 t Dulcet Creole Mustard 1 1/2 c diced ham 1/2 pint cherry tomatoes or more to taste, cut into halves 1 c fresh bread crumbs* Instructions 1. In a medium-sized, heavy pot, melt 2 T of the butter on medium-low heat. 2. Once the butter is melted, add the onion and cook until caramelized, approx 20 minutes, stirring occasionally to prevent browning. 3. Remove the onions from the pan, and set aside. 4. Place salted water in a separate large pot on...

Read More

Easy Curry Chutney Ham Glaze

Easy Curry Chutney Ham Glaze

  Ingredients ½ c Dulcet Madras Curry Mustard ½ c Apricot Jam (Peach Jam, Apple Jelly or Orange Marmalade are nice options too!) Instructions 1. Mix Dulcet Madras Curry Mustard with the fruit preserve of your choice. 2. Brush the ham or roast with the glaze, and place in oven. 3. Cook according to the instructions given for your ham of choice. (We used our local Carlton Farms Natural Spiral-Cut Ham.) 4. Set aside remaining glaze for dipping or spreading on sandwiches. Share | Tweet Printer-Friendly PDF...

Read More

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...

Read More

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...

Read More

Asian Noodle Salad

Asian Noodle Salad

  Ingredients 2 bundles Somen Noodles ½ c Dulcet Toasted Sesame & Ginger Asian Sauce 1/4 t dried crushed red chilies 2 green onions, sliced on the diagonal ½ t black sesame seeds* Instructions 1. Combine Dulcet Toasted Sesame & Ginger Asian Sauce and dried chilies in a small pot on the stove over medium high heat. 2. Simmer sauce, whisking occasionally until reduced to 1/3 c, remove from stove and allow to cool. 3. In a separate pot bring water to a boil, add the Somen noodles and cook for two minutes. 4. Remove from stove, place noodles in a colander, run under cold water and...

Read More

Smoked Turkey, Cheddar & Pear Panini

Ingredients 4 slices of sandwich bread 2 T Dulcet Moroccan Mustard 1/2 ripe pear, thinly sliced (enough to cover the bread) 4 thin slices white cheddar cheese 4 thin slices smoked turkey 1 T butter Instructions 1. Spread Dulcet Moroccan Mustard on two slices of the bread. 2. Place one layer of cheese, turkey and pear and then top with another slice cheese and place slice of bread to make two sandwiches. 3. Butter the outside slices of the sandwiches. 4. Place large frying pan or panini grill over medium heat, cover and cook turning once until golden brown and cheese melts. Let cool slightly...

Read More

Moroccan Lamb Sliders

Moroccan Lamb Sliders

Ingredients 1 lb ground lamb 2 T Dulcet Moroccan Cooking Spice & Rub 4 T plain yogurt 2 T fresh mint leaves, finely chopped 2 t crushed garlic Zest of one lemon 3 T toasted pine nuts, coarsely chopped (optional) Flaked sea salt* 16 3/4 oz mini-buns Softened butter Dulcet Moroccan Ketchup Instructions 1. Mix together the first group of ingredients. 2. Divide & shape the meat mixture into 16 1-oz burgers. Set aside. 3. Cut the mini-buns in half and spread a small amount of butter on the cut side of each. 4. In a large saute pan over medium heat, place the buns cut side down and toast...

Read More