Tag Archives: Summer
2 – 4 Chilean Sea Bass Fillets (you can substitute Sea Bass with any other flaky white fish)
1 tsp. Peruvian Chile-Citrus Sea Salt
4 Tbsp unsalted Butter
1/4 Cup white wine
Rinse the fish fillets and gently dry with paper towels. Set fillets on a plate and allow to “rest” for 10 minutes, coming to room temperature.
Use a microplane to grate the lime peel to yield about 1/2 tsp lime zest. Cut lime in half and squeeze out 2 Tbsp of fresh juice and set aside for later.
Heat a butter in a skillet over medium heat, melting completely with out allowing the butter to brown.
Once the butter is melted, add the fish fillets, lime juice, and white wine to the skillet. Sprinkle the Peruvian Chile-Citrus Sea Salt over the fish. Cover the skillet and steam-cook the fish for approximately five minutes, or until the fish is white and flaky.
Plate the fish for serving and sprinkle the freshly-grated lime zest over the fillets. Season with additional Peruvian Chile-Citrus Sea Salt to taste.
Notes from the Chef
When cooking the fish, keep the temperature at medium and cook it slowly to keep it moist and flaky. Do not over heat. If you find that all the liquid in the pan has evaporated before the fish is cooked through, add a little more wine or water. Do not move the fish, let the steam and low temp cook the fillets.
Serve the fish alongside your favorite salad, seasoned rice, vegetables, or fresh fruit. A slice of artisan bread really adds to the meal.
From the Kitchen of AllSpice Customers Thom and Denise Rigger
We need a little Christmas, right this very minute. Yes, it’s only July, but we need a little Christmas now.
It’s time for another AllSpice First Friday party, and this month, we are going to try and beat the heat this summer by spreading a little holiday cheer.
Yes, this month, we’re having a Christmas in July party!
Break out your ugly Christmas… um, tank top, brave the humidity, and come hang out in our blissfully air conditioned store!
This Friday, July 7, we’ll be rocking out to our favorite holiday tunes from 5 – 8 pm, serving up good times, and great holiday food, re-imagined for your summertime pleasure.
Join us and sample these “holiday” delights:
- Spiced Ice Cream with Triple Ginger Cookie Pieces
- AllSpice’s signature Spiced Nuts
- Peppermint Popcorn Snack Mix
- Watermelon Cinnamon Punch
We will also be holding a small “holiday” raffle during the First Friday party, so be sure to stop by and drop your name in the bowl!
You can find any last-minute updates on our Christmas In July Facebook event page. See you Friday night!
The Independence Day holiday is just around the corner, and if you are like 76% of Americans, you identify the holiday as the your favorite day of the year for grilling, picnic-ing, and having your meals and entertaining outdoors.
To insure domestic tranquility, you’ll want to have a nice variety of dishes available at your July 4 dinner table.
The Iowa Legislature has just recently relaxed restrictions on the sale and use of a number of kinds of fireworks, for the first time since World War II. Since the law passed, our neighborhood has been literally buzzing with the sounds of late-evening bombs bursting in air.
So with nearby rockets’ red glare frequently in our thoughts this week, here are our fireworks-themed recipe recommendations for your July 4 holiday get-together:
1 avocado (optional, if they’re not expensive), peeled, pitted, and chopped
Juice of 1/2 fresh lemon
2 – 15 oz cans chickpeas, drained
1/4 Cup minced red onion
2 – 3 Cups grape or cherry tomatoes, halved (or chopped regular tomatoes)
2 medium cucumbers, peeled and cut into bite-size chunks
1 – 2 colorful bell peppers, chopped
1/2 Cup fresh parsley, minced
If you are including avocado in your salad, peel, pit, and slice avocado into 1″ chunks. Cut a lemon in half, and squeeze its juice onto the avocado so that it will maintain its pretty color. Toss to coat, then set aside.
Drain and rinse the garbanzo beans and prepare the vegetables. Combine juice-covered avocado, beans, and vegetables in a large serving bowl. Mince the fresh parsley over the salad mixture, then toss to combine.
In a cruet, small lidded jelly jar, or bowl, whisk (or shake) together the dressing ingredients. Pour dressing over salad, and toss once again to coat vegetables with dressing.
Serve chilled. Salad will keep, if covered, for 4 – 5 days in the refrigerator.
2 Cups corn kernels, freshly cut from the cob
3/4 Cup water
1/4 tsp Kosher salt
15 oz can black beans
1/2 Cup shallot, minced
1/2 Cup cored and chopped red or yellow bell pepper
1 tsp Red Pepper Chile, Crushed
1 small tomato, cored and chopped
1 avocado (peeled and pit removed)
1 clove garlic, peeled
1/4 Cup cilantro, roughly-chopped
1/4 Cup Greek yogurt
1 Tbsp fresh lime juice
3 Tbsp Extra Virgin Olive Oil
1 tsp Cancun Rub
1/4 tsp Powdered Ginger
1/4 tsp Kosher salt
1/4 tsp Black Pepper Fine Ground
Combine fresh corn kernels, water and salt in a saucepan. Bring to a boil; reduce heat and simmer corn, covered, for 7-8 minutes. Drain off the liquid. Combine cooked, drained corn, beans, chopped shallot, chopped bell pepper and pepper flakes in a bowl.
In a blender or bowl of a food processor, combine all of the ingredients for the dressing, and blend together until smooth. Use a spatula to scrape down sides and blend again, thinning the dressing with about water, up to 1/3 cup water. Add water a little at a time, until desired consistency is reached. (Recipe makes about 1 Cup of fresh dressing).
Stir about 1/2 Cup of the dressing into the corn salad, tossing until all ingredients are well-coated. Add more dressing to your taste.
Garnish corn salad with some roughly chopped cilantro and tomato.