Madras Curry Cooking Spice & Rub

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...

Read More

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...

Read More

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...

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

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...

Read More

Winter Squash with Apples & Curry

Winter Squash with Apples & Curry

  Ingredients 2 c peeled and cubed winter squash (butternut, acorn or pumpkin) 1 ½ c sweet onion, diced large 1 Granny Smith Apple, peeled and diced 2 T olive oil 2 T sweet butter, cut into small pieces 1 ½ T Dulcet Madras Curry Rub Instructions 1. In a small roasting pan, toss the squash, onion, apple, olive oil and Dulcet Madras Curry Rub together. 2. Place in a 400 degree oven and roast for 25 minutes, tossing occasionally. 3. Remove from oven, toss in the butter pieces and place back in oven for 5 minutes. Serving Suggestion: This is a great side dish with roasted pork, lamb,...

Read More

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...

Read More

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...

Read More

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...

Read More

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...

Read More

Curry Seasoned Halibut

Ingredients 2 halibut fillets (about 16 oz) juice of one lime 2 T Dulcet Madras Curry Spice & Rub Instructions 1. Squeeze the fresh lime juice onto both sides of the halibut fillets, shake off excess juice. 2. Place the rub on a plate and dredge the halibut in the rub. 3. Place the halibut on a hot grill. Grill for approximately 7-8 minutes per side or until just cooked through. 4. Serve with sautéed spinach, steamed rice and mango salsa. Mango Salsa: one ripe mango diced, 1/8 t chopped fresh ginger, 1 ½ t fresh lime juice, 1/8 t lime zest, ¼ t chili powder. Mix ingredients together at...

Read More

Hearty Curry Lentil Soup

Hearty Curry Lentil Soup

Ingredients 2 T olive oil 1 onion, diced 1 lg carrot, diced 2 stalks celery, diced 3 T Dulcet Madras Curry Cooking Spice 8 c veggie stock 1-28 oz can diced tomatoes 2 c lentils 2 T fresh lemon juice Sea salt Instructions 1. Place soup pot over medium high heat, add the olive oil. 2. Add the onion and sauté for 2 minutes. 3. Add the carrot & celery and sauté for an additional 2 minutes. 4. Stir in the Dulcet Madras Curry Cooking Spice and cook for 1 minute, stirring constantly to prevent burning. 5. Add the veggie stock, tomatoes and lentils and bring to a boil. 6. Reduce heat to low and...

Read More

Zesty Curry Compound Butter

Zesty Curry Compound Butter

    Ingredients ¼ c butter, softened 1 T finely chopped shallot 1 T Madras Curry Cooking Spice & Rub 1 t chopped fresh cilantro 1 t fresh lemon zest ¼ t dried crushed chilies (optional for hot & spicy lovers) Instructions 1. Take a ¼ c butter from your frig in the morning or the night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the shallots until softened and translucent, taking care to not brown the shallots....

Read More

Madras Curry Butternut Squash Soup

Madras Curry Butternut Squash Soup

  Ingredients 2 T olive oil 2 T butter 1 ½ c chopped onion 2-3 T Dulcet Madras Curry Rub 2 cloves garlic, minced 8 c diced butternut squash, about a 3 lb squash 1 ½- 2 Qt. vegetable or chicken stock 1 bay leaf salt and pepper Instructions 1. Place soup pot over medium heat, add the oil and butter. 2. When the butter has melted, add the onion, stir to coat with oil, then cover pot and smother for 6 minutes, stirring occasionally to prevent onions from browning. 3. Add the garlic and 2 T of the Dulcet Madras Curry Rub, cook for an additional minute, stirring constantly. 4. Add the...

Read More

Masoor Dal with Ginger & Garlic

Masoor Dal with Ginger & Garlic

  Ingredients 2 c Masoor dal or red split lentils 4 c veggie stock 2 T vegetable oil or ghee* 1 onion, diced 2 cloves garlic, chopped 1 t fresh ginger root, chopped 2 T Dulcet Madras Curry Spice & Rub 14.5 oz can of diced tomatoes, drained 1 T fresh lemon juice Cilantro for garnish Instructions 1. Rinse lentils & drain. 2. Combine the lentils with veggie stock in a medium sized pot over medium high heat on the stove top. 3. Bring to a boil, then lower heat to a simmer and cook for 20 minutes, stirring occasionally. 4. While the lentils are cooking, sauté the onion in oil or ghee...

Read More

Roasted Curry & Cayenne Cashews

Roasted Curry & Cayenne Cashews

Ingredients ½ c Dulcet Madras Curry Cooking Spice & Rub (about one full container) ¼ t salt ¼ t cayenne pepper 1 large egg white 1 T unseasoned rice vinegar 1 ½ lbs raw whole cashew nuts Instructions 1. Combine the Curry Spice, salt & cayenne in a large bowl, using a whisk to combine thoroughly. 2. Add the egg white & vinegar and whisk together. 3. Add the cashews to the bowl, using a rubber spatula, toss the nuts until evenly coated with the spice mixture. 4. Spread the spiced nuts onto two parchment or Silpat* lined baking sheets. 5. Place in a 350 degree oven for 15 minutes....

Read More