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Grilled Swordfish and Salsa |
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Specific Spice Used:
Fleur de sel |
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| Grilled Swordfish and Salsa |
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| Inspired By: Grilled Swordfish with Tomato Salsa from Linda Larsen C/O BusyCooks.com |
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INGREDIENTS:
- 2 tomatoes, chopped
- 1 cup salsa
- 1 Tbsp. lime juice
- 4 (3/4" thick) swordfish steaks
- 1 Tbsp. oil
- 1/2 tsp. PureSpice Fleur de Sel
- dash PureSpice ® white ground pepper
Directions:
1. In a small glass bowl, combine tomatoes, salsa, and lime juice and chill in refrigerator until steaks are done.
2. Prepare and heat grill. Oil grill rack when ready to cook. Sprinkle steaks with salt and pepper and place fish on grill 4-6" from medium coats. Brush lightly with oil.
3. Cover grill and cook for 10-14 minutes or until fish is opaque and flakes easily with fork, turning once. To serve, top steaks with salsa, draining salsa if necessary. 4 servings
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Pesto Steak |
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Specific Spice Used:
Pine nuts or pignolas |
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| Pesto Steak |
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| Inspired By: Pesto Stuffed Steak from BusyCooks.com |
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INGREDIENTS:
- 2 (1 lb.) beef rib eye steaks, about 1-1/4" thick
- PureSpice ® Pesto Seasoning (mixed with ¼ cup extra virgin olive oil)
- 1 Tbsp PureSpice ® Pine Nuts
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. olive oil
Directions:
1. Heat grill. Cut into side of each steak, forming a deep pocket. Be careful not to cut through to opposite side. Mix pesto pine nuts and cheese and spread into pockets. Press closed and drizzle oil over beef.
2. Place steaks carefully on grill and cook 4-5" from medium coals for 12-15 minutes for medium doneness, turning once.
3. Remove from grill, cover, and let stand for 5-10 minutes. Cut beef into thick strips to serve. 4 servings
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Corn Relish |
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Specific Spice Used:
Celery seed |
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| Corn Relish |
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| Inspired By: Corn relish I from Allrecipes.com |
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Ingredients:
- 2 cups whole kernel corn
- 1/4 cup chopped green bell peppers
- 1/2 onion, thinly sliced
- 6 tablespoons sweet pickle relish
- 1/4 teaspoon PureSpice ® celery seed
- 1/2 teaspoon PureSpice ® Hawaiian Red Sea salt
- 1/4 teaspoon PureSpice ® dry mustard
- 2 tablespoons distilled white vinegar
- 2 tablespoons white corn syrup
DIRECTIONS:
1. In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
2. Transfer the mixture to sterile jars and refrigerate until serving – goes great with any grilled summertime meat, poultry or fish!
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