Spice Tribe Stories and Recipes

THAI STYLE CHICKEN ADOBO

By Trent Blodgett

THAI INSPIRED CHICKEN ADOBO

Adobo in any culture has a vinegar based, pungent flavor and is common in Filipino or Mexican cooking. The addition of the Long Tail Sunset Curry Paste gives this dish a Thai flair.

Anything can be used as a garnish here. I like to keep a jar of crispy shallots (purchased from any Asian market or make them yourself!) on hand for a little added crunch.

Serves 4 (with a...

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CALIFORNIA LOVE FLANK STEAK TACOS

By Trent Blodgett

Growing up in Northern California, the kitchen was the heartbeat of my house. I often found myself wandering in, drawn there by the amazing smells that made their way to my room. My Dad was the cook of the family, and he never hesitated to put me to work chopping, slicing and doing the dishes. I loved our time there together. His favorite cuisines were the heat packed flavors of New Mexico and New...

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COCONUT GARLIC RICE

By Trent Blodgett

COCONUT GARLIC RICE

This rice has the added texture and flavor of fried garlic to give it a tasty crunch. If you have a rice cooker, feel free to use that. You can cook the rice the day before and sauté with the garlic to reheat before serving. If you prefer brown Jasmine rice, you will have to adjust your ingredients, upping the water to 1.5 cups, and the garlic to 8 cloves. Brown rice has a...

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THAI YELLOW CURRY PRAWNS

By Trent Blodgett

This dish isn’t only great with prawns, try swapping the prawns for chicken or pork or your favorite vegetable, and you’ll be equally happy!

Serves 2–4

Prep time: 15 minutes

Cook time: 15 minutes

EQUIPMENT

4–6 Qt Saucepan

Wooden spoon

TIPS/THINGS TO REMEMBER

  • u16–20 prawns refer to the size of the prawns, that there are approximately 16–20 prawns per pound. The lower the “u” number, the larger the prawns...

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Steak Guide

By Trent Blodgett

HOW TO BUY AND COOK THE BEST STEAK

PRIME, CHOICE, SELECT — WHAT’S THE DIFFERENCE?

The USDA has created a beef grading system that is based almost entirely on the amount of fat marbling the meat contains. Marbling is, well, just that — nice veins of fat snaking their way throughout the meat. When heated, this fat melts and spills delicious...

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MOROCCAN CHICKEN TAGINE WITH CAULIFLOWER “COUSCOUS”

By Trent Blodgett

MOROCCAN CHICKEN TAGINE WITH CAULIFLOWER “COUSCOUS”

Serves 4

Prep Time: 20 minutes

Cook Time: 45 minutes

FOR THE CHICKEN TAGINE

EQUIPMENT

Dutch Oven or 8 qt heavy bottomed stock pot

Tongs

Wooden spoon

TIPS/THINGS TO REMEMBER

  • When separating chicken drumstick from thigh, place the tip of the knife right into the joint and then the flesh should cut easily apart
  • A “large dice” is a like a rough chop, but with...

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COCONUT CORN CURRY WITH SCALLOPS AND TOMATOES

By Trent Blodgett

COCONUT CORN CURRY WITH SCALLOPS AND TOMATOES

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

EQUIPMENT

Large Cast Iron Skillet

Tongs

Wooden Spoon

Metal Soup Spoon (for basting)

TIPS/THINGS TO REMEMBER

  • Fish Sauce is a fermented sauce popular in Southeast Asia; if you don’t have or can’t find the Thai version, go ahead and use its Vietnamese counterpart
  • The term “u12” when relating to scallops (or...

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MOMBACHO CAFÉ BLACK BEANS

By Trent Blodgett

MOMBACHO CAFÉ BLACK BEANS

Makes: 5 cups

Prep Time: 10 minutes

Cook Time: 1–1.5 hours

EQUIPMENT

6 Quart saucepan or medium stock pot

Wooden spoon

TIPS/THINGS TO REMEMBER

  • The recipe calls for vegetable oil — but feel free to use bacon fat or lard, (Mombacho Cafe Cooking Base has bacon in it); any oil or fat will work here
  • Homemade or store bought...

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