Moroccan Lamb Tagine with Apricots

This classic Moroccan recipe is not only delicious but easy to make. Tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger and pepper similar to the curries that are gaining in popularity. While tagine is prepared traditionally in the cookware it’s name is derived from you can use a Dutch oven and get the same great results.


Serves 4

Ingredients:

2 pounds lamb tenderloin, cut into two inch pieces (Beef can be substituted)
2 medium onions, finely chopped
3 cloves of garlic, minced
1 teaspoon sea salt
1 teaspoon freshly minced ginger
1 teaspoon freshly ground pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground turmeric
1 cassia cinnamon stick
1/4 cup olive oil
1/4 cup vegetable oil or butter
1 bunch cilantro, tied with butchers twine
1 cup dried apricots
3 tablespoons honey
1 teaspoon ground cinnamon
¼ cup toasted almonds (optional)
1 teaspoon white sesame seeds (optional)



Steps:

In a large pot, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium-high heat.


Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a simmer.


Cover and simmer the meat over medium heat for two to two-and-half hours,(Remove ½ cup of the cooking liquid and reserve after 1 hour of cooking time. ) until the meat is very tender. If necessary, add a small amount of water during cooking to prevent the meat from scorching. Remove, and discard the cilantro.


While the meat is cooking, place the apricots in a small pot and cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender. Drain the apricots and add the honey, cinnamon and the 1/2 cup of reserved liquid from the meat. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.


When the meat has cooked, reduce the sauce until it is mostly oil and onions.


To serve, place the meat on a large serving platter (or leave in the base of a tagine). Spoon the apricot and syrup mixture on top of the meat. If desired, garnish with toasted almonds, and sesame seeds.

Easy Party Snack Recipes

We have just released a couple of new blends that will help you whip up those favorite snacks for your next get together. Check out our new Camp Verde Spicy Nacho, White Mountain Garden Herb, and Queen Creek Zesty Cheddar blends.

Toasted Cereal Party Mix

Yield:20 Servings

Ingredients

1 cup margarine, melted 

1 Packet (1/2 ounce) Camp Verde Spicy Nacho Seasoning

2 teaspoons Worcestershire sauce

2 cups crispy rice cereal squares

2 cups crispy corn cereal squares

2 cups crispy wheat cereal squares

2 cups toasted oat cereal

1 cup mini pretzel sticks

1 cup mixed nuts

Directions

Preheat oven to 275 degrees F (135 degrees C).

In a large roasting pan, melt margarine. Mix together Camp Verde Spicy Nacho Seasoning and Worcestershire sauce.

Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.

Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

White Mountain Herb Spinach Dip

Yield:20 Servings

Ingredients

1 Packet (1/2 ounce) White Mountain Garden Herb Seasoning

1 Tub (16 ounces) sour cream

1 box (10 ounces) frozen chopped spinach, thawed and well-drained

1 can (8 ounces) water chestnuts, rinsed, drained and chopped

1 round loaf French bread

Directions

Stir together White Mountain Garden Herb Seasoning, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as snacks). Fill bread bowl with dip. Serve with cubed bread and vegetable crudités.

Beer Cheese Dip

Yield:20 Servings

Ingredients

2 cups shredded Cheddar cheese

2 packages (8 ounces each) cream cheese, softened

1 packet (1/2 ounce) Queen Creek Zesty Cheddar Seasoning

¼ cup salsa

½ cup beer

Chopped green onions and shredded cheese, for garnish

Tortilla Chips, Pretzels or assorted fresh vegetable crudités, for dipping

Directions

Combine Cheddar cheese, cream cheese and dips mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with chopped green onions and additional Cheddar cheese. Serve with pita chips, crackers, pretzels or vegetable pieces.

Brazilian Style Short Ribs-Costela de porco com farinha de mandioca

When cooking authentic Brazilian barbecue many will tell you the trick is in finding farinha de mandioca, but like many other things there‘s hope in a common substitute. Farinha de mandioca is a fine ground Cassava flour. Perhaps try looking for Arrowroot as that work wonderful as a substitute.

Ingredients:3 Lbs. Short ribs
1 Cup Red Wine
1 tsp. Sea Salt
1 tsp. Black Pepper
¼ Cup Farinha de Mandioca ( Cassava Flour)
2 Tbsp. Marjoram
¼ Cup Red WineVinegar

Steps:About 1/2 hour before the barbecue, marinate the ribs in red wine, salt, pepper, vinegar and marjoram. Sear the ribs over direct heat, and transfer to the side of the grill without coals. Barbecue the ribs over indirect heat until they're almost done, remove, coat well with farinha de mandioca and put them back on the grill until they're really well done.

GRILLED JAMAICAN JERK BONELESS PORK WITH BANANA MANGO SALSA

Ingredients:

3 pounds boneless pork loin

3 tablespoons Jerk Seasoning

3 tablespoons extra-virgin olive oil

2 bananas, peeled and sliced

2 mango, peeled and diced

1 jalapeno, seeds removed, finely chopped

1/2 red onion finely diced

2 tablespoons lime juice

1 cup chopped fresh cilantro leaves

Steps: 

Preheat grill to 350 degrees F.

Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.

After 45 minutes have passed, rub the meat with the olive oil, and grill until it reaches 165°F internal temperature making sure to turn the pork every few minutes to prevent it from burning. Let rest for 10 minutes prior to slicing.

Prepare the Banana mango salsa- Recipe Follows

Slice the pork tenderloin and top with roasted banana mango salsa.

Banana Mango Salsa

Ingredients:

large ripe mangoes, cut into 1/4 inch dice (about 2½ cups)

2 medium ripe bananas, cut into 1/4 inch dice (about 1 cup)

1 red habañero chile, seeded and minced

1 sweet red bell pepper, cored, seeded, and cut into 1/8 inch dice

2 Tablespoons cilantro, finely chopped

1/2 to 1 small red onion, cut into 1/8 inch dice

1 Tablespoon fresh lime juice

Sea salt, to taste

Steps:

To make the mango-banana salsa, in a large bowl mix together the mangoes, bananas, chile, pepper, cilantro, onion, and lime juice.

Season the salsa with salt, give another toss, and check to see if it needs a pinch more.

 Serve the salsa immediately for the freshest flavor. But if you must, you can also cover and refrigerate it 1 to 3 hours ahead. Make sure to give it a good stir before serving.

Caribbean Black Beans & Rice

2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, minced

1 small green bell pepper, seeded and finely chopped

2 tomatoes, peeled, seeded and chopped

Salt and black pepper, to taste

2 cups cooked black beans

1 cup uncooked rice

2 cups cold chicken or vegetable broth

Steps:

Heat the oil in a saucepan and add the onion, garlic and pepper. Sauté until the onion is tender.

 Add the tomatoes and cook, stirring, until the mixture is well blended and thick.

Season to taste with salt and pepper.

Stir in the black beans and mix well.

Add rice and chicken broth, mixing lightly. cover and cook over very low heat until rice is tender and broth is absorbed.

Roasted Asparagus & Crab Bisque

Ingredients:
1 pound fresh asparagus, ends snapped
1 tablespoon olive oil
Sea salt
1/2 cup chicken or vegetable stock
2 cups half & half
2 tablespoons unsalted butter, melted
Sea salt, to taste (up to 2 teaspoons)
Freshly ground black pepper, to taste
8 ounces  fresh crab meat, picked
Fresh parsley, chopped

1/2 Cup shredded parmesan cheese, to thicken

Steps:

Preheat oven to 425° and arrange asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with up to 1 tablespoon coarse sea salt and roast until just crisp-tender, 10 to 12 minutes. Remove the pan from the oven and allow to cool until cool enough to handle.

Cut the asparagus into 1" pieces reserving the tips. Place asparagus( not tips) into the bowl of a food processor or a blender. Add the stock, melted butter and salt and pepper and purée until smooth.

In a medium sauce pan, add puréed vegetable mixture, reserved asparagus tips and half & half and cook over medium heat until bisque is heated through (do not allow the mixture to come to the boil). Add parmesan cheese, and stir to incorporate. Adjust seasoning and reserve for  service. Top each serving with 1 ounce of crab and fresh herbs and serve immediately.

Gallitos- Costa Rican Breakfast Tacos

Ingredients:

2½ tablespoons canola or vegetable oil
12 ounces (about 2 medium) Yukon Gold potatoes, diced into ¼-inch cubes
salt
16 small flour or corn tortillas
16 ounces (1 medium) butternut squash, peeled and diced into ¼-inch cubes
12 ounces Mexican chorizo
4 eggs

1/4 teaspoon Santa Rosa Fajita Seasoning
2 tablespoons milk

1 teaspoon chopped cilantro
* Optional* Serve with Pico de Gallo salsa, and fresh Avocado

Steps:

1. Preheat oven to 250F.

2. Wrap tortillas in foil and place in warm oven.

3. Heat 1 tablespoon oil in large sauté pan over medium heat. Add potatoes and season with sea salt while stirring until the potatoes are evenly coated with oil. Cover the pan and cook, stirring occasionally, until potatoes are browned and tender, about 20 minutes.

4. Meanwhile, in a medium sauté pan, cook chorizo over medium heat until evenly browned. Cover, and reserve warm.

5. In a large sauté pan, heat 1 tablespoon oil over medium heat. Add squash, ½ teaspoon sea salt, and Santa Rosa Fajita Seasoning and sauté, uncovered, until browned and tender, about 20 minutes. Add squash to potatoes, garnish with chopped cilantro.

6. Meanwhile, heat remaining ½ tablespoon oil in small sauté pan over medium heat. Crack eggs into a medium bowl. Add ¼ teaspoon salt, pinch black pepper, and milk. Whisk until evenly combined. Pour the egg mixture into the pan and reduce the heat to medium-low. Gently lift and stir the eggs until they are cooked, and no liquid remains. Pour eggs into serving bowl.

7. Serve tortillas, potatoes, squash, chorizo, eggs and pico de gallo separately, allowing each person to build their tacos as they desire.