Savory Spice Originals
When it comes to creating the very best flavors, we're not afraid to go where no company has gone before. This set highlights our one-of-a-kind products that you can't find anywhere else.
Inspired by professional pitmasters, 'Cue Glue seals in moisture, maximizes the flavor of your BBQ rub, and creates the perfect chewy yet tender bark that is a staple of great barbecue. Chicharron Salt is made with real pork rinds for a purely pork-tastic addition to any dish. Tikka Taco combines two of our most popular seasonings for an adventurously craveable meal. And while other onion dips exist, Seven Onion Dip takes this classic to a new level, 'cause six isn't enough.
This spice set contains the following products:
'Cue Glue - 12 fl oz Bottle
The Original Chicharron Salt - 6 oz Canister
Seven Onion Dip: Spice 'n Easy - .95oz Bag
Tikka Tacos: Spice 'n Easy - 1.75oz Bag
'Cue Glue: Distilled vinegar, water, mustard powder, salt, paprika, dill seeds, turmeric
The Original Chicharron Salt: Salt, ground pork rinds, bell peppers, vinegar powder, garlic, habanero
Seven Onion Dip - Spice 'n Easy: Onion, Supreme Shallot Salt (salt, shallots, arrowroot, green onion), shallots, green onion, Onion & Garlic Tableside Sprinkle (onion, garlic, green onion), scallions, chives
Tikka Tacos - Spice 'n Easy: Tomato powder, Tikka Masala (paprika, coriander, cumin, chiles, ginger, garlic, turmeric, black pepper, charnushka, cardamom, spearmint, cloves, mace, cinnamon, bay leaves), Taco Seasoning (masa harina, salt, chiles, tomato powder, cumin, garlic, paprika, onion, non-gmo sugar, oregano, allspice), honey powder (refinery syrup, honey), arrowroot
1/2 cup cornmeal (optional)*
1/4 cup Chicharron Salt
2 (6 to 8 oz.) trout fillets
2 Tbsp. olive oil
2 Tbsp. butter
Preheat oven to 500 degrees. Cut tomatoes into thin slices and lay on a plate lined with paper towels to soak up some of the liquid. Set flatbreads on a baking sheet, brush with oil, and sprinkle with Onion & Garlic Tableside. Top with tomato slices, Italian seasoning of choice, then mozzarella. Use a brush or small spoon to spread a dot of hot pepper paste over each slice of cheese. Bake for 10 min. Remove from oven, drizzle with honey, and top with basil. Slice and serve with more hot pepper paste and honey to taste.
*Cornmeal adds a crunchy layer to the pan-fried trout, but this recipe works without the cornmeal coating.
SERVING SUGGESTIONS: Great with fruit salsa, like a mix of avocado, mango, and cilantro.
YIELDS: 2 servings
THANKS TO: Savory Spice Test Kitchen