We had long been receiving requests to develop a Spice House chorizo blend. Not long ago, after what seemed like ages of tedious research and development, we finally created a Mexican style chorizo blend that we can proudly put the Spice House seal of approval on. Our Chorizo Casero Mexican Sausage Seasoning recreates the popular mexican sausage that folks throughout Chicago know and love, all with that same Spice House quality we give all of our blends. As a transplant to Chicago, I had not been aware of this popular mexican staple until I sampled it at some local Mexican restaurants. Sadly, not all of our readers have had the pleasure of traveling to Chicago and dining at any of our city’s fantastic Mexican restaurants and taco joints. So I though it might be a good idea to explain a bit more about Mexican chorizo and how you can use our new blend to make some of your own at home. Continue reading
I have long enjoyed a lesser-known kind of sushi called battera, it is rarely seen in the States, even at the most traditional of sushi restaurants. This sushi is comprised of sushi rice, densely pressed into a square wooden form. A layer of rice is pressed down, and then a layer of Japanese mint leaves are placed on top. This is followed with a second layer of rice, pressed, then a layer of salty mackerel and finally topped with sweet pickled kelp. The whole lot is pressed one last time and then cut into rectangular pieces, approximately one inch wide by three inches long. This sushi is to be eaten in two bites, unlike most maki or nigiri. Each bite of battera fills ones mouth with sweet sticky rice, expanding as one chews. The salty mackerel dances in a sea of rice, perfectly complimented by the sharp mint. I’ve used this experience as an inspiration for the following recipe, featuring soy-glazed shiitake and blanched kale. Continue reading
Fall flavors start with the harvest of late summer’s produce, awakening some primal urge for slow cooked meals and poultry. Its the time when we dust off grandma’s cast iron dutch oven or our mother’s crock pot, and begin to plot meals laced with sage, starch, and plenty of butter. Fall brings layers of flavors and layers of clothing, layers that both increase and hide our bulging waistlines. A welcome reprieve from the dreaded swim suit season, allowing ourselves another helping of sweet potatoes under the security afforded only by woolen sweaters and understanding family. Yes, it is a pleasure to start to indulge in gastronomic overkill during a time when we all start to huddle around a warm dinner table as opposed to sitting on a warm beach. A time when it is more pleasurable to hold close to the unconditional positive regard of our loved ones, who are keen to set an open chair at the table, so long as we agree to sit and eat in their company. It is a ceremonial offering of the work and toil we all endure in the hot late summer months, a promise kept by our elders who kept the fires warm as the young return tired from their months of play. Fall is for family, fall is for food, and why shouldn’t it? So when the sun starts to set early, and cotton teeshirts give way to flannel button downs, please consider the duck. Continue reading
We hear it all the time, “what's good with chicken?” Some workers at the Spice House fear this question, and for good reason. The difficulty here is not that it is difficult to find a seasoning that pairs well with chicken, quite the opposite. As most folks already know chicken's legendary culinary tagline: “good with everything”. We have a great variety of seasonings we make in house that are wonderful with chicken. We have done the work for you, each blend may have as many as 33 ingredients, you just need to shake on or rub in. For those who like to experiment, making your own rubs and seasonings from scratch is both rewarding and a lot of fun. Mad scientist type of fun. I have thereby taken it upon myself to test out my own personal spice mixtures and recipes, posting updates along the way. Continue reading
Getting bored in the kitchen happens, and finding interesting ideas can be a handful. Limiting ourselves to pursue new culinary territory might seem like a good way to just get out of a rut, but it can also apply to real world nutritional needs. There are an awful lot of customers we see who can no longer have certain loved ingredients, due to health problems or newly discovered allergies. Yet the removal of an important ingredient doesn’t mean that bland or lifeless food is the only option, it just takes a little work and ironically, a little restraint. Continue reading
I love making ice cream at home. I have had a love affair with my ice cream machine ever since I took it out of the box. It's a labor of love, creating layered and often downright wacky flavors of ice cream and sorbet that can be found in no grocery store freezer. Fanciful ice creams, flavors that combine sweet and savory, sorbets the more offbeat the better. Half the fun of cooking at home is the creative licence afforded there, and that ice cream machine and I have pushed that envelope all over town. Sure, not all of the flavors have been successful, but how can I know that Jamaican Jerk Peanut Butter ice cream is a bad idea until I try it myself? On a side note, Jamaican Jerk Peanut Butter ice cream is certainly a bad idea, but I had a lot of fun finding out why, the hard way. Mishaps aside, let me share with you one of my more successful creations, Pink Peppercorn Pear Sorbet. Continue reading
Pickles. Without a doubt my favorite food group. This briny treat is an excellent accent to sandwiches, salads, bloody mary’s and (in my house) midnight snacking. The perfect pickle balances sourness, sweetness and spice in a way that makes them a truly addictive snack sensation. Typically I get my pickle fix from fine vendors across Chicago. But this fall I decided to try my hand at homemade refrigerator pickles.
Shrimp are often treated as the frozen boneless chicken breast of the sea. The natural sweet flavor of these tasty crustaceans are often masked in complex sauces and over seasoned breading, or worse to be lost completely as an overcooked and flavorless seafood in a poorly made fried rice. When grilling with friends in the summer, I all to often see the sad offering of over seasoned grilled shrimp skewers, it is a sad fate for the lowly shrimp to be reserved as an appetizer. “Bland” needn't be the last word on our lovely decapod friends, a simple marinade of Harissa and Preserved Lemons can change shrimp from the surf and turf sideline to an addicting grilled main coarse. Continue reading
Everyone gets bored in the kitchen now and again, from a Michelin star chef to a teenager
just looking for some different leftovers to microwave after school, we have all felt the touch of creative culinary stagnation. Cooking and eating the same things gets boring, but trying to come up with new things to cook can seem daunting, scary even. But it can be done, it just takes a little work and ironically, a little restraint.