Featured Recipes

Beautiful step by step photography and detailed explanations bring to life select Dulcet recipes created by owner and product developer, Chef Pam.

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...

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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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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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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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Braised Leeks with Balsamic (photo blog)

Braised Leeks with Balsamic (photo blog)

There is a lot to love about leeks! They’re a beautiful plant in the garden, are super easy to grow, and will even over-winter should you be inspired to make a fire-side soup on a cold night. Like their onion and garlic relatives, they also have impressive cardiovascular health benefits. The long green leaves of leeks, typically discarded for a primary meal because they are too fibrous, are fabulous thrown in the stock pot with other cast-offs. And finally, their mild, sweet onion flavor are a perfect complement to other milder flavors as they do not overwhelm. Yet sadly, leeks...

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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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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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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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Giftie Gifts!

Giftie Gifts!

Not a moment too soon! Give the gift of luscious foodie delights to the chef in your life – or the gift of easy gourmet to the not-so-skilled cook in your life. Either way they will appreciate these beautiful baskets filled with international flavors for the gluten-free, the tailgater, the condiment lover, the traveler, the grill master or just about anyone in your life that has to eat! In three sizes, there is something here for everyone. Available now on our shopping page. Merry Mazel tov! Share...

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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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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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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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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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Slow Roasted Tomatoes and Orzo Salad (photo blog)

Slow Roasted Tomatoes and Orzo Salad (photo blog)

   The sweet juicy tomato is nature’s candy and summer’s party favor. How do we love thee? Let us count the ways! First on our list has to be the slow roasted roma or cherry tomato. The long, slow heat caramelizes the sugar and intensifies the rich tomato flavor making these morsels a foodie mainstay.  And if that weren’t enough, they can be added to countless dishes for instant flavor impact and vibrant color including in salads, with crusty breads and creamy cheeses, tossed with pasta and fresh herbs, or all by themselves on a white sparkling plate served with our rich balsamic dipping...

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