Sweet Spice Blend

Mini Apple Galettes

A dessert as American as apple pie, but also infused with the sweet spices of the Caribbean. Adapted from the Tasting Table’s Rhubarb Galette.  Or add a teaspoon to a 50/50 mix of box wine and rum for an island style gluhwine.

Filling:
2 tbsp Sweet Spice Blend
2 apples
Juice of 1/2 lemon

Crust:

1 cup all purpose flour
1/8 teaspoon salt
3 /4 stick cold unsalted butter, cut into cubes
2.5 tbsp ice water

Mix the butter, flour and salt in a food processor until the butter forms peas. Slowly drizzle in the ice water until the dough forms a ball. Cover in plastic wrap and rest for 1 /2 hour.

Slice the apples thinly and toss in the Sweet Spice Blend and lemon juice.

Divide the dough in half and roll out two circles. Arrange the apples in the center of each round of dough and fold over approx 1” edge on the top. Bake in a 375 degree oven for 1.5 hours. Let cool and enjoy with ice or whipped cream.

Tikin Xic Spiced Pepper

Maya Dry Rub

Pronounced “Teekeen Sheek”. Traditionally, this is a roasted fish in banana leaves with a fire red spice coating. Use this pepper as a dry rub on your favorite fish or meat or sprinkle it as a substitute for traditional pepper. Simply rub on, sprinkle some salt to taste and grill over high heat.

Szechuan Nori Pepper

Hot Sprinkle

Szechuan and black peppers combine with nori for a dramatic presentation packed with umami and the mysterious numbing effect of Szechuan pepper. Use as a dry rub on fish or game or as a finishing pepper on soups.

Herbed Salt Blend, Sal Piquant & Sal Con Jamaica

Garnish, Season, Marinate

Use these blends instead of the usual augmented salts. Sea Salt and Hibiscus flowers combine for the Sal Con Jamaica. Jamaica’s tangy flavor and vibrant violet color can encrust chevre on your cheese plate and add dramatic presentation to any dish. Herbed Salt Blend encrusted fish or shrimp is delectable. Equal parts Sal Piquant and olive oil create a marinade that transforms your go to salmon preparation.

Sal Con Pimenton Ahumado

Spiced and Smoky Shrimp Skewers

A grill favorite, or pan sear in butter for a quick treat.

2 Tbsp Sal Con Pimenton Ahumado
2 Tbsp lime juice
1/4 cup olive oil
1/2 lb shrimp, cleaned and de veined

Combine the Sal Con Pimenton Ahumado, lime juice and olive oil. Marinate the shrimp for 10-15 minutes. Slip onto skewers and grill until just opaque.

Jerk Marinade

Jerk Chicken… Jerk Every and Anything

If you love this unique combination of heat and spice and can resist the temptation to eat the entire jar with chips, continue on.

1 lb of chicken, protein or tofu
1 jar Jerk Marinade

Marinate your protein of choice and 1/2 jar of marinade from 20 minutes for fish and seafood to 45 minutes for chicken, goat, etc. Grill or roast in the oven until the protein is done. You are looking for a dry crust of marinade on the outside but juicy inside. Use the remaining reserved marinade as a garnish.

Keep refrigerated.

Red Pepper Sauce & Smoked Spicy Aioli

Sprinkle and Smear

Every Caribbean household seems to have it’s regional twist on hot sauce called ‘pepper sauce’ on the table with most every meal. Sprinkle a little on your breakfast eggs and soon you’ll be adding it to lunch and dinner as well.

Use this smoky blend of peppers and mayonnaise to enliven your sandwiches and french fries.

Better than those commercial brands full of preservatives, keep these refrigerated.