Spice Theory Recipe

Traditional flavors with a new-age Caribbean flare! Crispy prawns, wok fried then tossed with the perfect salt and pepper mix, using The Spice Theory’s gourmet Smoked Scotch Bonnet Sea Salt. Hosting a party? Done in less than 30 minutes, these are perfect for your next gathering or even a quick snack!

Ingredients:

For the Salt & Pepper Mixture:
1/8 cup peppercorns (black, pink, or mixture);
1/8 cup TST “Scotch on the Rocks” Smoked Scotch Bonnet pepper Sea Salt
1 teaspoon coriander seeds, crushed.

For Shrimp:
1.5 lbs. shrimp, shell on, deveined, head on preferred
3 tablespoon cornstarch
Oil for shallow frying

For the Remaining Recipe:
1 scotch bonnet pepper sliced, seeds removed (optional)
2 cloves garlic, minced
2-inch piece of ginger, sliced
1 bunch Thai basil
2 stalks scallion, cut on bias, reserving green parts for garnish

Instruction:

For the Salt & Pepper Mixture:

1. Combine all ingredients in a pan over medium low heat and toast to release the flavor, about 2 minutes. Spices will become darker in color.

2. Once fragrant, remove from heat and grind using a spice grinder or mortar and pestle, then set aside.

For the Remaining Dish:

1. Rinse shrimp and pat dry with paper towels. Evenly coat shrimp in cornstarch.

2. Heat oil to 375℉ in a hot medium sized pan or wok then fry shrimp in batches until crispy. This should take about 90 seconds if your oil maintains its heat.

3. Remove from oil then drain on a wire rack to maintain crispiness, then set aside.

4. Discard majority of oil from pan leaving about 1-3 teaspoons.

5. Toss and wok fry sliced scotch bonnet pepper, garlic, ginger, Thai basil, and scallion for about 1 minute.

6. Add in crispy shrimp then toss well with salt and pepper mixture to season evenly and completely.

7. Garnish with a pinch salt & pepper mixture, scallions. Enjoy!

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This quick and easy Adobo Chicken is sure to be a meal prep favorite! Using our own Adobo and Garlic Herb Pepper spice blends, you’ll be quick to add this to your weekly favorites.

Ingredients:

For the chicken:
4 boneless skinless chicken thighs
1.5 tablespoons TST “Natural Mystic” Adobo Blend
1 tablespoon TST “Fern Gully” Garlic Herb Pepper Blend
3 tablespoons avocado oil, reserving 1 tablespoon
1 teaspoon light soy sauce.

For the vegetables:
2 lb. red potatoes, halved
4 carrots, cubed
2 parsnips, cubed
1 onion, roughly chopped
1.5 tablespoons TST “Fern Gully” Garlic Herb Pepper Blend
2 teaspoons TST “Scotch on the Rocks” Smoked Scotch Bonnet Pepper Sea Salt
1 teaspoon smoked Paprika
1/4 cup or less avocado or other neutral oil such as olive. 

Instruction:

For Chicken:

1. Whisk together all marinade ingredients in a bowl and pour over chicken. Set aside and marinate for 10-15 minutes.
2. Heat a large nonstick pan over high heat. Once the pan is hot, add remaining oil. Add chicken presentation side down.
3. Sear chicken on one side until a golden brown crust is formed, about 2-5 minutes per side. Once color is achieved flip chicken thighs and repeat on opposite sides until internal temperature of 165ºF is reached.
4. Remove cooked chicken from pan and reserve in a covered dish until ready to serve.

For the vegetables:

1. While the chicken is marinating, prep vegetables and preheat oven to 350ºF.
2. Combine all ingredients in a large mixing bowl until evenly coated.
3. Arrange cut vegetables on a foil or parchment lined sheet pan and bake for 20 to 25 minutes or until all vegetables are tender.

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Ingredients:

2 and 2/3 cups finely chopped semi-sweet chocolate

1 cup heavy cream 2 teaspoons espresso powder

1 tablespoon Rebel Roast" Ancho Coffee Rub

6 tablespoons unsalted butter, cut into small cubes and at room temperature

¼ cup good quality cocoa powder "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt to taste (optional)

 Instruction:

1. Place chopped chocolate in a medium-sized heatproof bowl and set aside.
2. In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat and whisk in the espresso powder and coffee rub.
3. Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and vigorously whisk until smooth and shiny.
4. Cool to room temperature, then tightly cover the bowl with plastic wrap and refrigerate for about 1 hour, or until firm enough to scoop.
5. Line a large baking sheet with parchment paper and set them aside.
6. Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
7. Add cocoa powder to a small bowl.
8. Remove truffles from the fridge and drop them into the cocoa powder, roll them around to coat all sides.
9. Sprinkle lightly with "Old Fashioned" Citrus Smoked Bourbon Barrel Sea Salt.

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Tired of the same old mashed potatoes? Try the smashed version of these spuds for a crowd favorite! Use the air fryer for the perfect crispy potatoes on the outside that’s super soft on the inside! 5 simple ingredients, and BOOM! We have a winner!

Ingredients:

1 lb baby gold potatoes

2 tbsp EVOO

½ cup grated parmesan

1 tbsp “Fern Gully” Garlic Herb Pepper Blend

1 tsp “Old Fashioned” Citrus Smoked Bourbon Barrel Sea Salt

Instruction:

Step 1

Preheat the air fryer to 400°. Wash and thoroughly dry your potatoes. Cook the potatoes in the air fryer for 15-20 until fully cooked (pierce with a fork for reassurance). Transfer potatoes to a mixing bowl and toss with ½ of the seasoned oil, grated Parmesan, and “Fern Gully” spice blend.

Step 2

Gently smash the potatoes with the bottom of a glass or smasher to about ½ inch thickness. Brush the potatoes with any remaining seasoned oil. Place potatoes in the air fryer basket in an even layer or two. Cook at 400° for 15-20 minutes, flipping halfway through until desired crispiness.

Step 3

Garnish with chopped scallions, grated Parmesan cheese and finish with a sprinkle of “Old Fashioned” to taste. Serve it up!

Pairs well with spicy aioli!

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Sip, reminisce and create new memories with friends and loved ones with this well-balanced take on a citrusy classic. It’s cozy. It’s festive. It’s the perfect warm cocktail on a cold day!

For the rim: Cinnamon sugar and “Old Fashioned” Citrus Smoked Bourbon Barrel Sea Salt 

½ cup (4 oz) apple cider

2 oz silver tequila or mezcal

2 oz Grand Mariner 

2 oz Ginger Beer

Juice of ½ lime

2 tsp agave nectar

For the garnish: Apple slices, rosemary sprig and cinnamon stick

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Using an array of The Spice Theory handcrafted spice blends, this broiled salmon dish will be sure to be the wow factor on your dinner or event table! Pair this with a delicious steamed coconut saffron basmati rice and sautéed seasonal vegetables such as green beans and carrots.