Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil

You know those bar nuts they put out when you order a beer or another pop? Forget them. They are about to become the swishy suburbanites you’ll visit occasionally, once you get acquainted with these street-wise peanuts spiked with Spiker’s Ginger Bite Shrub, Sriracha, and Thai basil.

Peanuts in their plain form are dull. But give them a chance: they soak up spices and marinades like a mop. Stew them for a few minutes with spices, aromatics, and something sweet, then spread on a Silpat or parchment paper and let them cool. The result is something sticky and crunchy and tangy and so good you will want to grind them up in your next PB&J. Even better, scatter them on your next Thai spring roll, or bibimbap, or any stir fry. And don’t forget to plop them on vanilla or green tea ice cream before you go to bed. The angels will turn down the sheets for you.

 

Georgian Adjika with Sour Cherry Plum Shrub

If you like the kick of a good salsa but your tastebuds are looking for a more complex flavor profile, we have a suggestion: consider Adjika, the classic condiment from Georgia-Azerbaijan. Also known as Adzhika and Ajika, Russians often refer to this as “Red Salt” and others sometimes call it “Russian Pesto.” But this savory, spicy dish isn’t anywhere close to the texture, fragrance, or mild-mannered flavor profile of pesto. Most of the recipes include hot and sweet red peppers along with a host of savory herbs including fenugreek, mint, savory, and cilantro along with coriander seed. Although we have seen a number of variations which toss shredded apples, carrots, and even tomatoes into the mix, in its purist form, it’s all about the peppers. Woohoo! Continue reading Georgian Adjika with Sour Cherry Plum Shrub

Asian-inspired Shrub Dipping Sauce No. 1

Although the use of vinegar in cooking is extensive throughout most Asian cultures, westerners tend to think of it only as something for pickles or salad dressing. In this recipe, we’re going to show how Spiker’s Shrubs can be used as a key ingredient in three different types of Asian-inspired dipping sauces, and perhaps you’ll be inspired to attempt some variations of your own.

For this recipe, we’ve created a twist on the classic Ponzu sauce. Ponzu is distinguished by its bright citrus notes, balanced by the salty umame earthiness of the soy. In place of the traditional orange juice, mirin, rice vinegar and sugar, we’re using Spiker’s Sour Cherry Plum Shrub. (You could also use any other flavor and get interesting and savory results. It’s especially great with a combination of a fruity base shrub, plus our Chile Lime Shrub for heat and a citrus punch.)

Use this dipping sauce for egg rolls, spring rolls, or dumplings. Or brush over shrimp, salmon, or chicken prior to broiling or pan-searing to create a gorgeous and fragrant glaze.

PS – For another interesting recipe which works with all sorts of Fusion cuisine, try our Vietnamese Dipping Sauce (a.k.a. Nuoc Cham).

Sour Cherry Shrub Moppin’ Sauce for Smoked Pork

There are so many recipes for mopping sauce (or “mop” sauce) for ribs and smoked meats. Some are super-thin and tart, others are thicker and more clingy. This recipe splits the difference, with plenty of bite and enough cling to keep the meat moist during a slow, low smoking.

If you don’t have Sour Cherry Plum shrub on hand, try using Roasted Cinnamon Apple or even Ginger Bite. Or get creative and try equal parts Juniper Bay and Black Currant.

 

Warm Apple Shrub Vinaigrette

We love this recipe because it works on salads, chilled or room temperature vegetables and/or grains (farro, barley, etc), and even roasted vegetables (try it on sweet potatoes!).

Our favorite way to use this dressing is with mixed greens, diced tart apples, thinly sliced raw fennel, crumbled chevre, and toasted pecans.

Fish Tacos with Chile Lime Hummus Slaw

Looking for a new way to dress up a classic fish taco? Try this zippy slaw which marries Spiker’s Chile Lime shrub with a creamy hummus-mayo dressing. The colors are bright and beautiful, the textures are creamy and crunchy. The perfect combination!

Vietnamese Dipping Sauce (Nuoc Cham)

Spiker’s Chile Lime shrub adds depth and zing to this classic dipping sauce which goes great with spring rolls, grilled shrimp, on a salad, or over cold noodles! For subtle variations, include a splash of Spiker’s Ginger Bite or Pineapple Basil shrub to the mix.

Shrubby Shrimp on the Bar-B

A spicy, rich marinade of coconut milk, Ginger Bite shrub, Asian fish sauce and fresh herbs creates a tasty batch for fresh shrimp. Great as an appetizer or entree. Serve with jasmine rice and steamed or stir-fried broccoli. (Note: This recipe was inspired by a recipe from The New York Times, but we modified some of the steps to streamline the process and incorporate more shrub flavor into the shrimp.)

Crangerine-Lime Vinaigrette

The snappy zest of fresh lime juice and peel blends beautifully with Spiker’s Crangerine Shrub. We love this dressing on mixed greens tossed with fresh pears, manchego cheese, dried cranberries, and toasted walnuts.

NOTE: If Crangerine Shrub isn’t in season, feel free to substitute Sour Cherry Plum or Black Currant.

Lavender Rosemary Rib-eye Steak

Lavender and steak? Flowers and beef? Yep…We’re not joking. The floral, fresh pop provided by lavender provides a beautiful herbaceous balance to a marinade of fresh rosemary, garlic, and black peppercorns. Collectively, it naps a ribeye steak with a wash of flavors reminiscent of open meadows and campfires. Continue reading Lavender Rosemary Rib-eye Steak