As the summer winds down, so do summer picnics and the impromptu calls to join neighbors, friends, and families for cookouts. In a pinch, this recipe has served me well. And, now it is time let you in on my last-minute party trick - Thai Si Racha Deviled Eggs. Hard-boiled eggs piped with creamy, vinegar heat and topped with fresh parsley.
As spring turns into summer, we count down the days to the lavender harvest for one simple reason - lavender lemonade. The refreshing and thirst-quenching flavor of this simple and sweet fresh-squeezed drink is a delight in the summer heat. Infusing it with the sweet, floral-forward flavor of dried lavender takes it to an entirely new level.
As a child, nothing was more satisfying than slowly pulling strings with raw chicken legs out of the sun-kissed salt water. The hope and anticipation of crabs at the end of the line was a thrill that was often fed by the thought of a slow evening of picking crabs followed by Crab Cakes Benedict for breakfast!With the creamy base of mayo, Dijon, and Worcestershire blended with Calicutts' Chesapeake Spice Blend's notes of sun-dried tomatoes, fresh lemon, celery seed, herbs, and a splash of vinegar; this traditional breakfast recipe has gotten its sea legs.
Calicutts' Nigerian Suya always raises eyebrows with questionable stares, especially when we tell customers that the primary ingredient is peanut flour. However, the Suya spice blend is often used in Nigeria on street food - think kabobs, meat skewers, and more. So, we went on a little virtual adventure to discover more about how it is used in these dishes and how we could put our spin on this flavorful spice blend. Our travels soon turned to southern cuisine, which is heavily influenced by African flavors, including shrimp and grits.This recipe is our version of shrimp and grits with a...