Spice Up Your Cooking - Williams-Sonoma

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Spice Up Your Cooking



Chilies

• Ancho Chili Powder: Chili-Rubbed Pork with Corn Salsa
• California Chili Powder: Tequila-Marinated Skirt Steak
• Crushed Aleppo Chili: Spicy Roasted Potatoes with Yogurt Dipping Sauce
• Crushed Chipotle Chili: Smoky Cheese Enchiladas
• New Mexico Chili Powder: Grilled Steak Tacos
• Smoked Serrano Chili Powder: Spicy Baked Eggs with Spinach

Salts

• Curing Salt: Pork Paté
• Extra-Fine French Grey Sea Salt: Crab Salad with Tarragon Vinaigrette
• Herbes de Provence Sea Salt: Roasted Lamb Chops with Herbes de Provence Sea Salt
• Hickory Smoked Sea Salt: Grilled Chicken with Corn & Mozzarella Salad
• Malt Vinegar Sea Salt: Salt & Vinegar French Fries
• Wild Porcini Sea Salt: Steak with Porcini Butter

Ground Savory

• Chinese Five Spice: Shrimp Stir-Fry with Sticky Rice
• Fenugreek: Panfried Falafel
• Ground Szechuan Pepper: Salt-and-Pepper Shrimp
• Gumbo Filé: Cajun Shrimp Soup
• Hungarian Paprika: Beef Goulash
• Mexican Oregano: Mexican Lime Soup with Chicken
• Sumac: Zucchini Fritters with Herbed Yogurt
• Turmeric: Spiced Chicken Kabobs

Ground Sweet

• Granulated Honey: Southern-Style Barbecued Shrimp
• Saigon Cinnamon: Cinnamon Ice Cream

Spice Blend

• Bay Seafood Seasoning: Lobster Rolls
• Chili Seasoning: Sweet-and-Spicy Sweet Potatoes
• Garam Masala: Lentil, Potato & Spinach Curry
• Harissa Spice: Spicy Hummus with Pita
• Lemon Herb Seasoning: Lemon-Herb Roasted Chicken & Zucchini Gratin
• Pizza Seasoning: Classic Pepperoni Pizza
• Ras el Hanout: Moroccan Short Rib Tagine with Spiced Couscous
• Soup Base Seasoning: Vegetable-Lentil Soup
• Tagine Spice: Braised Chicken with Quick Preserved Lemons
• Tandoori Spice: Spice-Roasted Salmon with Cucumber Salad
• Zahtar: Turkey Fattoush Salad with Pita Croutons

Curry Spice Blend

• African Curry: Beef Medallions with Curry Cream Sauce
• Curry Vindaloo: Pork Vindaloo
• Hot Curry: Curried Deviled Eggs
• Japanese Curry: Curried Butternut Squash Soup
• Madras Curry: Curry-Spiced Grilled Chicken Legs with Raita
• Vadouvan: New York Strip Steak with Creamed Spinach

Whole Spice Savory

• Annatto Seed: Latin-Style Paella
• Black Mustard Seed: Spiced Spinach
• Fennel Seed: Fennel-and-Herb Salmon Fillet
• Juniper Berries: Cranberry-Pear Chutney
• Pickling Spices: Classic Dill Pickles
• Poppy Seed: Honey-Poppy Seed Frozen Yogurt

Whole Spice Sweet

• Cloves: Spiced Lamb Burgers with Caramelized Onions & Spicy Fried Potatoes
• French Lavender: Lavender-Polenta Coffee Cake
• Green Cardamom Pods: Cardamom French Toast with Grilled Peaches & Mascarpone
• Nutmeg: Root Vegetable Gratin with Thyme & Nutmeg
• Star Anise: Braised Chicken with Tangerine and Star Anise

http://www.williams-sonoma.com/pages/spice-up-your-cooking.html

The Mexican Lime Soup with Chicken is calling my name (for when the temp gets a little cooler):

Mexican Lime Soup with Chicken (Mexican Oregano)
3 or 4 limes
2 bone-in, skin-on chicken breast halves, each about 10 oz.
1 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 Tbs. extra-virgin olive oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
3 cups low-sodium chicken broth
1 1/2 tsp. Mexican oregano
1 Haas avocado, pitted, peeled and diced
2 oz. queso fresco or mild feta cheese, crumbled

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, 3 cups water, the lime juice and oregano, then return the chicken to the pan.

Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html

At least today, they were offering a free 6 space spice rack "caddy" if you
bought 5 or 6 spices.

I definitely like that soup recipe. Copied and saved - thanks!