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Togarashi – Rice Paper Spring Roll

4/6/2021

 
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Meter: Easy
Yield: 5 Spring Rolls
Time: 40 Minutes

Vegetable Marinade
Yield: 1/3 Cup
Time: 10 minutes

Mise en Place
  • Chef Knife
  • Cutting Board
  • Shallow Bowl
  • Spoon
  • Measuring Spoons
  • Measuring Cups
  • Zester/ Micro Plane

Ingredients
  • 1 ½  TBL - Togarashi – Here’s the Deal Spice Co.
  • 3 TBL Soy Sauce
  • 1/3 cup Sesame Oil
  • 1 TBL Mirin (Sweet Rice Wine)
  • ½ tsp Sriracha
  • 1 Lime (Zest)
  • ½ Lime (Juice)
  • 1 TBL Mint (~ 2 Leaves)
  • 1 tsp Cilantro leaves (~ 5 sprigs)
  • 1 piece Jalapeño (1” x 1”)
​Directions
  1. In a Shallow Bowl, Measure Out Liquid ingredients: 3 Tablespoons Soy Sauce, 1/3 cup Sesame oil, 1 Tablespoon Mirin, ½ tsp Siracha.
  2. Zest 1 whole lime into the bowl, Cut and juice half of the Lime. Add Lime Juice to Bowl. Wedge the other Half for garnish.
  3. Add in 1 ½ Tablespoon Togarashi – Here’s the Deal Spice Co.
  4. On the cutting Board, Pick 2 large Mint Leaves, Lay them on top of each other and thinly slice into Threads (Chiffonade) Place into the bowl with other ingredients
  5. Remove the Cilantro Leaves from the Stems, lay out on cutting board and Chiffonade, add to the bowl of other ingredients.
  6. Wipe off Cutting Board with a damp paper towel.
  7. Slice Jalapeno in half (the long way) Use Spoon to remove the seeds. Cut Jalapeno into a 1” x 1” Piece.
  8. Cut Jalapeno into Brunoise  (1/16” x 1/16” x 1/16”) Very Small Dice. Add to bowl of ingredients.
  9. Stir to combine. Allow to sit for 10 Minutes before Use.
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Directions – Shiitake Mushroom Roast
  1. Pre Heat Oven 350F 
  2. Remove Stems from Shiitake mushrooms, discard. 
  3. Place Shiitake Caps on a cookie tray, Drizzle with Sesame oil and a Splash of Soy Sauce.
  4. Bake in 350F Oven for 10-15 Minutes. Remove and Cool.
  5. Once Cool, Slice into Thin Strips and reserve in a separate small bowl


Directions – Vegetables 

Julienne - Cutting an Item into thin uniformed strips – Match Stick in size – ¼“ wide x ¼” thick x 2 ½ “ long

Vegetable Deveining – to remove tough fibers from end of sugar snap down the vein of the inside curve of the vegetable.  Simply, snap the tip then pull downward towards inner curve to remove tough fiber.
  1. On a clean Prep area, have your Vegetables that you are preparing near your station.
  2. When Prepping the Vegetables, Cut each one into similar sized pieces- we recommend “Julienne Cut” (Definition above)
  3. Designate 1 bowl per Vegetable – finished product
  4. Remove Butter Lettuce from package, rinse in cold water, tear out the rib or remove it using a sharp knife and place the leaves in its own small bowl.
  5. Red and Yellow Bell Peppers, Cut in Half, remove the seeds, cut into smaller sized pieces, and cut into Julienne – Keep Separate and place each pepper into its own Bowl.
  6. Cut a 2 inch by 2 inch piece of Red Cabbage, Place flat side down and Slice into Julienne, place into its own bowl.
  7. Remove Sugar snaps from water bowl, Use the “Vegetable Deveining” method to remove the Tough-Fibrous piece from the inside of the pod. 
  8. Slice Sugar Snap on a Bias, Julienne. Place into its own bowl.
  9. Peel your Carrot, cut down into smaller more manageable pieces, Carefully slice into thin strips.  – you may use a Mandoline slicer for this preparation – Please use caution when using this appliance
  10. Place carrots into its own bowl.
  11. Cucumbers, Cut into 2 ½” Pieces, slice in half, remove the seeds with a spoon.  Thinly Slice strips (Julienne). Place into its own bowl 
  12. Clean off Cutting board, organize your station.
  13. Fill a 12 inch diameter bowl with cold water
  14. Place 1 Rice Paper Wrapper in the water to soften (about 3 minutes)
  15. In your Medium Size bowl, place a small handful of each Julienned Vegetable inside.  
  16. With a Large Spoon, stir your Marinade – Spoon just enough Marinade on top of your Vegetables to lightly coat them.  (too much marinade will over-hydrate the wrapper and cause it to tear)
  17. Toss to evenly coat the vegetables – It should look like a vibrant rainbow of color.
  18. Check the Spring Roll Wrapper it should be fully hydrated with out any tears or hard areas.
  19. Gently remove the Wrapper with 2 hands, grabbing just the edge of it, and hold over bowl of water to allow excess of water to drip back into the bowl. 
  20. Once removed from water, add in a new Spring Roll Wrapper, to hydrate while you prepare the Spring Roll. 
  21. You do not want to have a wet station while rolling these up.  
  22. Gently Place Rice paper on your cutting board, straighten out to have it flat and circular. If wrapper is extremely wet, allow it to dry on the cutting board until the excess water has evaporated
  23. In the middle of the rice paper, Place Butter Lettuce down first, Green side down. This will act as a barrier between the tossed vegetables and the rice paper. It also holds all the Vegetables together.
  24. Toss your Marinated Vegetables again.  Place a small handful of vegetables on top of the butter lettuce.  Just enough to cover the butter lettuce.  
Vegetable Spring Roll
Yield: 8-10 Spring Roll
Time: 30 Minutes

Mise en Place
  • Oven pre heated to 350F
  • Cookie Sheet
  • Chef Knife
  • Cutting Board
  • Scrap Bowl
  • Individual bowls (8ea)
  • Medium Size Bowl, to toss Vegetables and Marinade together
  • Large Bowl Filled with cold water (12 inches in diameter) – to rehydrate Rice paper Wrapper


Ingredients
  • 1 Packet Rice Paper (Spring Roll Wraps)
  • 8 each Shiitake mushrooms – Remove stems
  • 8 leaves Butter Lettuce – Rinsed, Rib Removed
  • ½ each Red Bell Pepper – Julienne
  • ½ each Yellow Bell Pepper – Julienne
  • ½ cup Red Cabbage – Julienne
  • 15 each Sugar Snap Peas – Julienne
  • 1 Carrot – Peeled – Julienne
  • ¼ Cucumber – Removed seeds, Peel if preferred – Julienne
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The Fold-Roll-Up

  • Grab the edge of the rice paper closest to you, stretch and fold over the Vegetables and butter lettuce. Tuck under the butter lettuce if possible.
  • Fold in your Left and Right Side of the Rice paper, Stretch it and make it tight around the vegetables.
  • Roll it up.
  • Place Fold side up to air dry
  • Continue the process, making more Spring rolls with the marinated vegetables.
  • Once Semi Dry, Use a Sharp Knife to Cut in half, Place on a serving platter. Enjoy

Pairs best with Here’s the Deal Spice Co. – Wing Blend - Spicy Peanut Sauce!!


Tips and Tricks
  • Having a Scrap bowl near your station is an easy way to place small amounts of garbage in, while prepping.  This keeps you on your cutting board prepping for a longer period of time.
  • Sugar Snap Peas – wash and reserve Sugar Snaps in a bowl filled with cold water in the refrigerator. This will allow the Peas to stay Crisp, Crunchy and Hydrated.  When cooking with Sugar Snaps, use the “Vegetable Deveining” Method to remove the inside Tough, Fibrous piece from the Sugar Snap Pea Pod. (see Glossary)
  • Keep your Vegetables in separate bowls:
    • If there is a dietary restriction when building spring rolls – it’s easy to omit
    • This allows you to only use what you need at that time, keeping them crisp and crunchy.
    • Only toss enough vegetable and marinade together for the amount of spring rolls needed.

Spicy Peanut Sauce - Wing Blend

4/6/2021

 
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Directions
  1. Measure out all ingredients and add them to the blender. EXCEPT the Sesame Oil.
  2. Blend on High until combined and smooth. (1 minute)
  3. While Blender is running drizzle in 1 TBL Sesame oil.
  4. Blend until incorporated (30 Seconds)
  5. Use Rubber Spatula to transfer to a dipping bowl.
  6. Eat and Enjoy

​Pairs Best with our Togarashi Rice Paper Spring Rolls!!!
Meter: Easy
Yield: 1 Cup
Time: 7-10 Minutes


Mise en place

  • Blender
  • Cutting Board
  • Chef Knife
  • Measuring Spoons
  • Measuring Cups
  • Rubber Spatula


Ingredients
  • ½ cup Smooth Peanut Butter
  • ¼ cup Soy Sauce
  • 1 TBL Rice Vinegar
  • ½ TBL Garlic Clove, Rough Chop
  • ¼ cup Water
  • 1 TBL Pickled Ginger Juice
  • ¼ TBL Sriracha
  • 2 TBL – Wing Blend - Here’s the Deal Spice Co.
  • 1TBL Sesame Oil
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Wing Blend Pineapple Salsa

3/11/2021

0 Comments

 
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Meter: Easy
Time: 30-40 minutes

Mise en Place
  • Chef Knife
  • Cutting Board
  • Oven Pre-heated at 400°F
  • Bowl
  • Rubber Spatula
  • Bench Scraper
  • Cookie Sheet
Ingredients
  • 2 TBL Wing Blend – Here’s the Deal Spice Co.
  • ½ Golden Delicious Pineapple
  • 1 each Poblano Pepper
  • ¼ Red onion
  • ½ Red Bell Pepper
  • 1/2 Jalapeño Seeded 
  • 1 each Lime (Juice and Zest)
  • 5 Mint Leaves
  • 2 TBL Cilantro leaf
  • 1 tsp Oil (Sesame or Olive Oil)
Directions
  1. ​Remove Skin from Pineapple, cut into quarters, remove Core.
  2. Sprinkle 1 TBL Wing Blend on 2 of the quarters of Pineapple, Place on a cookie tray and place into a 400F Oven for 20 mins. Once the timer has expired remove pineapple to cool.
  3. Place Poblano on a cookie tray and place in the oven. Roast for 20 minutes. Once 20 minutes has expired, remove Poblano pepper and place into a plastic bag – this will sweat the pepper and make it easy to remove the skin of the pepper.
  4. The Poblano and the Pineapple can go on the same Cookie sheet and in the oven at the same time.
  5. While the Pineapple and Poblano are cooking/ cooling
  6. Small dice (¼) Red onion, place in a non-reactive bowl
  7. Cut the Red Bell Pepper and remove the seeds, Small Dice (½) the pepper, place in the same bowl with the red onion.
  8. Cut the Jalapeno in half, use Gloves or a spoon to remove the seeds, Mince Half of the Jalapeno and place it in the Bowl with the onion and bell pepper.
  9. Zest the outer green part of the Lime, over the bowl of the other ingredients.
  10. Place Zested Lime on cutting board, cut in half and juice (½) into the bowl of prepped ingredients.
  11. Wedge the other half of the lime for garnish – set aside and reserve.
  12. Pick and place Mint leaves (5 ea) on your clean cutting board, stack them on top of each other, Slice Mint leaves into thin strips (Chiffonade).  Place into Bowl with other ingredients.
  13. Pick and place Cilantro leaves on your clean cutting board, stack as best you can, Slice Cilantro into thin strips (Chiffonade). Measure out 2 TBL. Place into Bowl with the other ingredients.
  14. Add 1 tsp of your choice of Oil (Sesame oil or Olive oil) – Sesame oil will give it a toasted, nutty flavor. Olive oil will give it a neutral flavor.
  15. With a Rubber Spatula mix well to combine Flavors.
  16. Wipe off your Cutting board, Place Cooled Pineapple on cutting board, Slice into long Strips, roughly Quarter inch, Place the strips on their sides, slice again at Quarter inch, turn the strips on their sides (horizontal) and continue the Quarter inch cut to Dice Pineapple into (¼” x ¼” x ¼”) Medium Dice.
  17. Place into Bowl with other ingredients
  18. Add the remaining 1 TBL of Wing Blend – Here’s the Deal Spice Co.
  19. Mix to incorporate.
  20. Clean off your Cutting board.
  21. Remove Poblano from the plastic bag, place on cutting board and remove the stem part, slice in half the long way, open the pepper and clean out the seeds.
  22. Place the Steamed pepper, seed side down – Scrape off the Skin and discard.
  23. Lay out the skinned and seeded pepper and Small Dice.  Slice into thin strips, turn horizonal and continue to slice the strips into a small dice.
  24. Place Poblano pepper into the bowl with the other ingredients, with rubber spatula mix well to incorporate.
  25. Allow to sit for 10 mins for flavors to incorporate.
  26. Stir before serving.

​We used this Salsa to complement our Seared Ahi Tuna. It is light and refreshing salsa for lunches or dinners. Also, can be used for Chips and Dip or a side dish for your picnics.
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Tips and Tricks
  • Reactive Bowls are anything aluminum or cast iron.
  • Non-reactive bowls are made from Ceramic, Stainless Steel or Glass.
  • Clean the cutting board in between each vegetable when prepping – use a wet/ damp paper towel and a bench scrapper. This will help with a clean prep area, help your cuts be more accurate and makes for easy clean up.
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Glossary
​Bench Scraper: A baker’s essential tool, it has a plastic handle with a square flat metal blade-like area that is used to scrape up excess flour. However, it can also be used to transport prepped items, such as: Small diced Vegetables and Fruits from a cutting board. These also come in plastic without a handle and are more flexible for scraping bowls or cutting boards.
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Beurre Blanc (White Butter Sauce)

3/6/2021

 
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Mise en Place
  • Cutting Board
  • Chef Knife
  • 2 Qt saucepan
  • Whisk
  • Fine Mesh Strainer
  • Bowl to strain into
  • Small Ladle or Spoon
  • Measuring Cup (1 cup)
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Finishing Flavors
  • 1-2 Tablespoon - Your Choice – Here’s the Deal Spice Co.’s – 127 Blend, Togarashi, BBQ Rib Rub, Wing Blend
    • 127 Blend would be Best for Steaks, Broccolini, Baked Potato
    • Togarashi would be Best for Fish, Shrimp, Oysters
    • BBQ Rib Rub would be Best for Shrimp, Southern Style Pasta, Grits
    • Wing Blend would be Best for Calamari,  Octopus, Chicken
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Tips & Tricks
  1. This is an Emulsified Butter Sauce – Too Hot it will separate – Too Cold it will Separate.
  2. We use Heavy Cream to help create the Emulsification process. (Trade Secret – Stabilizer)
  3. We use Chardonnay due to its buttery flavors and notes.
  4. Whisking / Stirring with the whisk – you want to keep the warm cream moving while adding your cold butter, if for any reason it sits, without movement, the butter will melt unevenly and separate… and you must start over!​
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Meter: Medium
Yield: 1 Cup
Time: Prep 5 minutes.  Cook time 20 minutes. Finish time 10 mins
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Ingredients
  • 1 Shallot
  • 1 Tablespoon Black Peppercorn
  • 1 Sprig of Fresh Thyme
  • 1 Bay Leaf
  • 1 Cup White Wine (Chardonnay)
  • 1 Fluid Ounce Heavy Whipping Cream
  • 2 Sticks Butter (Unsalted) Cold
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Directions
  1. Take butter out of paper, with a sharp knife cut into small squares.  Place on a small plate, Refrigerate until needed – It is KEY to have your butter as Cold as Possible (but not Frozen)
  2. Clean your Shallot, cut off both ends, cut in half and peel off the outer skin.
  3. Slice the shallot ¼ inch thick (it does not need to be uniform; we will be straining this out
  4. Place sliced shallot into the 2Qt Pot.
  5. Add in 1 Tablespoon Black Peppercorns, Thyme Sprig (whole), Bay leaf into the 2 Qt pot.
  6. Measure out 1 Cup White wine, pour into the 2Qt Pot with the other ingredients.
  7. Turn on Burner to Medium Heat – Place 2Qt Pot on top.
  8. Reduce white wine until “Au Sec” which means: Almost Dry (20-30 mins) do not burn.
  9. About 1 oz remaining – tip the pan backwards to gauge how much is left.
  10. Add in 1 oz of Heavy Whipping Cream – Place back on burner, lower heat to LOW
  11. Reduce heavy cream, by half.
  12. Pull Sauce Pot off heat (keep burner on low) whisk the cream, wine, shallot, peppercorn mixture to incorporate.
  13. Pull Butter from Refrigerator.
  14. This is where the butter sauce could “Break” The cream can not be Simmering but it still has to be warm enough to melt the butter – slowly – to create the emulsification
  15. While Whisking the Heavy Cream sauce, add in a few butter squares at a time.
  16. Continue to Whisk, always, until all the butter is emulsified into the heavy cream sauce.
  17. If the sauce begins to cool too much due to the cold butter, Move the pan halfway onto the Low Burner, continuing to Whisk. – Pull off heat if Mixture gets too hot.
  18. Keep adding Butter little by little, keep stirring until all butter is incorporated and emulsified.
  19. Once All the butter is added, whisked in, and emulsified, remove from heat stir for another minute.
  20. Strain through a fine mesh strainer, into a bowl or smaller sauce pan.
  21. This is your classic Beurre Blanc
  22. You can Add just about anything to this butter sauce, Fresh Herbs are the most common.
  23. We add in our Spice Blends to create a memorable butter sauce with unique flavor profiles.
  24. Add in your Favorite Here’s the Deal Spice Co.’s seasoning blend, allow the flavors to steep in the butter sauce for 30mins before use.
  25. Keep this sauce warm – roughly 120F.
  26. You can use a water bath for the holding of the finished sauce.  Use a pot where your finished sauce bowl or vessel will fit into, with our falling in or hanging over the sides.
  27. Fill the Pot with water that is 100-120 degrees, then place your Beurre Blanc bowl on top.
  28. Whisk often so a skin does not form.
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Organic Creamy Vinaigrette Salad Dressing

3/5/2021

 
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Meter: Easy
Yield: 1 Cup
Time: 5 minutes Prep – 1 Hour wait

​Mise en Place
  • Large Bowl
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Whisk
  • Container with a Lid

Ingredients
  • ½ Cup Organic Buttermilk
  • ½ Cup Organic Mayonnaise
  • 1 ½ Tablespoon Organic Red Wine Vinegar
  • 1 ½ Tablespoon Organic Bloody Mary Rim Seasoning – Here’s the Deal Spice Co.

Directions
  1. In a large Bowl, Mix all ingredients together with a Whisk.
  2. Cover, Label, Date.
  3. Place in refrigerator - allow to sit for a minimum of 1 hour before serving.

“The Ultimate” Organic Dipping Sauce

3/4/2021

0 Comments

 
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Meter: Easy
Yield: 1 Cup
Time: 5 minutes Prep – 1 Hour wait

​Mise en Place
  • Large Bowl
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Whisk
  • Container with a Lid

Ingredients
  • ½ Cup Organic Buttermilk
  • ½ Cup Organic Mayonnaise
  • 1 ½ Tablespoon Organic Bloody Mary Rim Seasoning – Here’s the Deal Spice Co.

Directions
  1. In a large Bowl, Mix all ingredients together with a Whisk.
  2. Cover, Label, Date.
  3. Place in refrigerator - allow to sit for a minimum of 1 hour before serving.
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Wing Blend – Sweet Heat – Bacon

1/21/2021

 
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Meter: Easy
Yield: 10 pieces of Bacon
Time: 25-40 Minutes

Mise en Place
  • Oven Pre Heated at 350°F
  • Your Favorite Bacon
  • Cookie Tray (with sides)
  • Parchment paper

​Ingredients
  • 1 oz - Wing Blend - Here’s the Deal Spice Co.
  • 10 pieces - Your Favorite Bacon
Recipe
  1. Pre Heat Oven to 350°F
  2. Line Cookie Sheet with Parchment paper
  3. Lay out Bacon on top of the Parchment, even layer without over lapping.
  4. Heavily sprinkle the Wing Blend – Here’s the Deal Spice Co. over the top of the Bacon.
  5. Allow to Sit for 5 Minutes – Until the Wing Blend turns dark in color.
  6. Bake at 350° F for 15 Minutes.
  7. Check and Rotate Pan
  8. Keep Baking until it is to your preference of Doneness. (10-20 Minutes longer)
  9. Remove from Oven.
    1. be careful of the bacon fat pooling on the bottom.
  10. Drain off the bacon fat and reserve if you prefer for future cooking!
  11. Serve any way you want!!
The Sugar content of the Wing Blend will create a Caramel coating, the Saltiness of the bacon shines through right when the Heat kicks in!
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Wing Blend Recipe

1/21/2021

 
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Our Wing Blend has a Sweet & Heat flavor profile along with the savory flavors of Garlic, Onion, Cinnamon, Allspice and Coriander.
Meter: Easy
Yield: 10-12 Chicken Wings
Time: 40-50 Minutes
​
Mise en Place
  • Large Bowl to toss Wing in
  • Cookie Tray (with Sides)
  • Parchment Paper
  • Roasting Rack (also known as a Cooling rack)
  • Pan Spray
  • Tongs

Ingredients
  • 10-12 Chicken wings
  • Kosher Salt
  • Wing Blend - Here’s the Deal Spice Co.
Recipe
  1. Pre Heat Oven to 400° F or light grill and let heat up.
  2. Remove Chicken Wings from package place in a Bowl, Large enough to toss the wings in
  3. Evenly Coat/ Sprinkle Wings with Kosher Salt
  4. Allow to Sit for 7 Minutes
  5. Generously Coat/ Sprinkle Wings with Wing Blend - Here’s the Deals Spice Co.
  6. Allow to Sit for 7 minutes
    1. The Spice Blend will Change in color as it sits.
    2. It will first be a light brown color, after the 7 minutes it will be a dark brown color.
    3. Once the Wing Blend has changed color, now it is Ready to cook.
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Oven Method
  1. Line your Cookie Tray with Parchment paper and place the Roasting rack on top. 
    ​Lightly spray the rack with the pan spray.
  2. Place the Chicken Wings on Rack, without overlapping
  3. Place in 400°F Oven
  4. Cook until Internal Temperature reaches 165°F
    1. (roughly 14 Minutes depending on size of your Wings)
  5. Check Multiple Wings along the thickest parts.
  6. Remove and allow to Cool a bit Before eating.


​Grill Method
  1. Monitor your Heat on your Grill to about 350°F
  2. Place your Wings on the grates Thick side down.
  3. Allow spacing between each wing.
  4. Cook for about 7-10 minutes.
  5. Flip and Cook for an additional 7-10 Minutes.
  6. Move Chicken Wings off the Direct Heat, rear rack on your grill.
  7. If you do not have this as an option, Turn off a Burner and place your Wings over the Off Burner.
    ​This will continue to cook for another 10-15 Minutes.
  8. Cook until Internal Temperature reaches 165°F.
  9. Check Multiple Wings along the thickest parts
  10. Remove, allow to cool a bit Before eating.
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Tips and Tricks
  • Here’s the Deal Spice Co. – Wing Blend has very little salt, 2% per JAR.
  • The reasoning behind the Salt toss and sit, is to draw out the moisture in the skin of the chicken wings, as the water is pulled out at the same time the salt will dissolve and fill in the pores of the skin – this will allow the salt flavor to penetrate the wing itself, giving the Wings a well-rounded salt seasoning, along with a Crisp and Crunchy Skin.
  • While the Salt has pulled the Moisture from the skin, when adding the Wing Blend and allowing it to sit, the moisture will absorb into the Spice seasoning creating a ‘Crust’ which is key when making Dry Rub Wings. Also, why the seasoning changes color.
  • The Roasting or Cooling Rack used for this recipe is to allow the heat and air circulation to evenly cook the product. You will see this method on many of our recipes, during the preparation, cooking and cooling of products.
  • The Temperature on the Oven method is set to a higher temperature, Due to the In-direct Heat Cooking Method.
  • The Temperature on the Grill method is set to a lower temperature, Due to the Direct Heat Cooking Method.

Bloody Mary Mix Recipe

12/21/2020

 
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Time: 5 min, Best made day before
Yield: 8 pint size drinks (78.5 fl oz.)

Ingredients
  • 32 oz Organic Bloody Mary Mix (Your Fave)
  • 32 oz Organic 100% Tomato Juice
  • 6 oz Organic Worcestershire
  • 6 oz Dill Pickle Juice
  • To Taste Hot Sauce (Your Fave)
  • 1 TBSP Organic Black Pepper Medium Grind
  • 1 TBSP Organic Celery Seed
  • 1 TBSP Organic Fresh Prepared Horseradish
  • 2 TBSP Here's the Deal Spice Co. Organic Bloody Mary Essential Rim Seasoning 

Directions
  • Mix well
  • Refrigerate for up to 7 days

--

Mise en Place
  • 2 Clean Plates (1 for Lime Juice, 1 for Rim Seasoning)
  • Pint Glasses
  • 2 Limes (Wedges and Juice)
  • Ice Cubes
  • HTD Bloody Mary Mix (Stirred & Well Chilled)
  • Northland Vodka (Well Chilled) – Optional
  • Stirring Spoon
  • Garnish: Lime Wedge, Crisp Celery, and a Damn Good Pickle

Chef Pro Tips
  • Scoop 1 TBSP Essential Rim Seasoning onto a clean flat plate and spread it out
  • Dip edge of glass into lime juice, allow excess to drip off
  • Place citrus rim of glass into the rim seasoning rotate glass for even coating
  • Fill glass full with ice
  • Add 1.5 oz of Vodka (Northland)
  • Top with 8 fl. oz of Here's the Deal Spice Co.'s Bloody Mary Mix and gently stir
  • Serve with crisp celery, lime wedge and a damn good pickle

BBQ Rib Rub – Elote

4/17/2020

 
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Meter- Easy
Yield – 4 cob
​Mise en Place
  • 1 Grill – Charcoal or Propane
  • 1 Grill Tongs
  • 3 Plates
  • 1 Pastry Brush
  • 3 Small bowls
  • 1 Medium size bowl 
​Master Grocery List
  • Sweet Corn Cobs
  • Mayonnaise
  • Sour cream or Mexican crema
  • Lime
  • BBQ Rib Rub- Here’s the Deal Spice Co.
  • Fresh Cilantro
  • Salt and Black Pepper
  • Garlic Clove
  • Cotija cheese 
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​Ingredients
  • 4 each Sweet Corn Cobs, shucked
  • ½ cup Mayonnaise
  • ¼ cup Sour Cream (or Mexican Crema)
  • 1 cup Cotija Cheese (usually refrigerated in the ethnic aisle)
    • Split into separate ½ cup containers
  • 1-2 oz BBQ Rib Rub – Here’s the Deal Spice Co.
  • 2 each Fresh Garlic Clove, Grated
  • 2-3 Limes, Micro Plain and Juiced (reserved)
  • 3 Tablespoon Fresh Cilantro, stems removed, leaves rough chopped
  • To taste – salt and pepper
​Recipe
  1. Light charcoal in a chimney or fire up the grill at 350° F
  2. In a Medium size bowl, Add ½ cup Mayonnaise, ¼ cup Sour Cream, ½ Cup Cotija Cheese, 1 oz BBQ Rib Rub, Grated Garlic, Lime Micro plain, Juice from 1-2 Limes, 1 Tablespoon Chopped Cilantro, Salt and Pepper to taste.
  3. Mix well, taste, adjust seasonings if needed
  4. Once Grill is hot, place the Shucked Corn Cobs on the grill, allow to lightly char. Rotate frequently until desired done-ness. 5-9 minutes
  5. Once Cooked, place on a clean Plate- use the pastry Brush to apply the Mayonnaise/ Cheese mixture evenly to the cobs.
  6. Place Back on Grill for 2-5 mins
  7. Remove from grill, on a clean plate- use the pastry brush to apply the mayonnaise/ cheese mixture evenly onto the cobs.
  8. Shake 1 Tablespoon of Here’s the Deal Spice Co. BBQ Rib Rub, on top
  9. Followed by a sprinkle of Cotija cheese and Fresh Cilantro
  10. Serve with a side of Cheese/ Mayonnaise Mixture 
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