Spice.Spice.Spice Baby!



Recipe for Caribbean Blend:

Recommended for Steak(Tri-Tip and Flank), Shrimp and Chicken

1 TBL Olive Oil

Spice Blend

Rub Olive Oil on all sides of the protein

Generously rub the spice blend on to all sides. Refrigerate 30 minutes or longer for extra flavor.

Grill or Bake until desired internal temperature


Recipe for Lemon Garlic Blend:

Recommended for Chicken, Pork, Shrimp, Vegetables such as Brocolli, Asparagus, Spinach


Lemon Garlic Pork

In large resealable bag, combine 4 pork chops, lemon garlic spice with juice of 1 lemon and 2 TBL vegetable oil. Turn bag frequently to distribute for two hours - overnight.

Remove pork chops from bag, reserving the marinade. Add marinade to a small saucepan, bring to boil, remove from heat and set aside.

Grill chops 5 to 7 minutes, basting with boiled marinade until done.


Recipe for BBQ Blend:

Recommended for Chicken, Ribs, Pork Rib Roast


Rub oil on to the protein. Generously rub with BBQ spice blend.Marinade overnight.


Best BBQ SAUCE:

1 slice bacon

1 bunch fresh thyme

Extra-virgin olive oil

1/2 onion, chopped

2 garlic cloves, chopped

2 cups ketchup

1/4 cup brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika if available

Freshly ground black pepper


Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving.


Recipe for Jerk Blend:

Recommended for Chicken, Shrimp, Pasta


Ultimate Jerk Pasta with Chicken and Smoked Sausage 1 pound chicken breasts, diced

1 pound smoked sausage (Kielbasa), sliced

1 tablespoon plus 1 1/2 teaspoons jerk seasoning

1 pound dried penne pasta

1 tablespoon olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 orange bell pepper, diced

1/2 medium onion diced

2 cloves garlic, minced

1 1/2 cup half and half

3/4 cup light sour cream

Toss chicken and sausage with 3 teaspoons jerk seasoning. Bring a large pot of water to a boil and cook pasta according to package directions. Drain. Meanwhile, heat olive oil in a skillet over medium heat. Stir in diced peppers, onion and garlic until softened. Watch the garlic so it doesnt burn. Cook 2-3 minutes. Stir in chicken. Add sausage. Continue cooking until chicken and sausage is cooked through about 8 minutes. Reduce heat and stir in half and half, sour cream and remaining tablespoon of jerk seasoning. Continue cooking until the sauce thickens slightly, about 5 minutes. Stir in drained pasta. Toss to combine. Reduce heat and allow to simmer for 5 more minutes. Serve.


Recipe for Cajun Blend

Recommended for Steak, Chicken, Shrimp, Past

Cajun Shrimp and Vegetables

3 TBL Olive Oil

1 Cup Chopped Onion

3 Garlic Cloves, Minced

1 Red Bell Pepper, Diced

1 Yellow Bell Pepper, Diced

1/2 Cup Frozen Corn, thawed

2 LBS Shrimp , shelled and deveined

3 tsp Cajun Spice Blend

Salt & Pepper

2 TBL Fresh Lemon Juice

2 TBL Chopped Flat Leaf Parsley


In a large skillet, heat 2 TBL of Olive oil. Saute onion and peppers until soft. Add garlic and corn for 1-2 minutes. Remove the vegetables and garlic and set aside.

Add 1 TBL Olive Oil to the skillet. Add shrimp and seasoning with the Cajun Spice Blend. Cook until pink about 2 minutes on each side.

Add vegetable mix and lemon juice.

Add Salt and pepper to taste.

Toss and garnish with Flat Leaf Parsley.











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​541-292-0075

lizlinn@platevibes.com

P.O. Box 5342 Central Point, OR 97502