Savory Spice Shop

Savory Spice Shop offers a large variety of seasonings and spices ground fresh on the premises in small, weekly batches. You immediatly know by the aromas that your cooking could never get better! You can purchase very small amounts or large quantities, bags or bottles. We also offer extracts, sauces and more.

Please visit the Savory Spice Shop closest to you and receive suggestions perfect for you, or visit the website.

Feel free to take a look at a few of the sample recipes generously provided from Savory Spice Shop. Every month there will be a new recipe featured, so check back with us frequently. Go have fun. Go green.




Recipe of the Month

Norm's Black Hills Barbacoa

Ingredients:

2 oz achiote paste
1 1/2 cups Black Hills BBQ sauce*
2 lbs lamb, pork or beef
Juice of 1 large orange with pulp
2 tbsp apple cider vinegar
1 cup water

*Notes:

To make sauce, mix 2 tbsp. Black Hills into 1½ cup ketchup. To make in a crock pot, follow directions below but in a crock pot. Set on low and cook for 8-10 hours.

Directions:

Preheat oven to 400 degrees. Mash achiote paste into BBQ sauce until thoroughly combined. Place in a Dutch oven or casserole and spread sauce over all sides of meat. Squeeze orange juice and pulp over meat and pour in remaining ingredients. Cover and place in oven, cook for 40 minutes, remove cover and cook for 10 more minutes.

Serving Suggestions:

To make a nice serving sauce, pour 1 cup of the liquid from the cooked barbacoa into a sauce pan. Working over a medium/high heat, stir until reduced to a thick sauce, about 10-12 minutes. Try serving barbacoa on tortillas, sprinkled with your favorite shredded cheese, topped with a spoonful of this tasty sauce.

Yields: 6-8

Thanks to:

Norm, Savory Spice Shop customer

Peggy's Current Top Recipe

Molé de Pollo

Ingredients:

2 medium sized tomatillos, roasted
4 oz. Mexican Molé
1/4 cup warm water
1 1/4 cups chicken broth, divided*
2 tbsp. raisins
2 tbsp. olive oil
1 lb. thickly sliced chicken breast

*Notes

Savory Spice Shop carries a Gourmet Chicken Soup Base that is MSG-free and can easily be made into a broth.

Directions:

If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 minutes. Set aside to cool. In small bowl, mix Savory Spice Shop’s Mexican Molé seasoning, 1/4 cup warm water and 1/4 cup chicken broth into a smooth paste. In food processor or blender, pulse molé paste, raisins and tomatillos until thoroughly blended. Set aside. Next, heat olive oil in a pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside. In same pot, over a medium heat, sauté molé paste stirring for no more than 1-2 minutes. Add chicken and rest of chicken broth and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 minutes stirring occasionally. Remove cover and simmer for 15 minutes.

Serving Suggestions:

Serve over rice with warmed tortillas and sour cream. Start the rice about 3-4 minutes before removing the cover on molé and it should be ready at the same time. It takes 45 minutes to prepare this meal from start to finish.

Yields: 3-4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder

Justin's Current Top Recipe

Quick and Easy Guacamole

Ingredients:

2 large ripe avocados removed from skin
2 tsp. Mt. Elbert All-Purpose Seasoning
1 tbsp. lime juice
1/4 cup diced tomato
1 tbsp. diced red onion

Directions:

Mash avocados to desired consistency. For a chunkier version, use a potato masher. For a smoother version, use a food processor. Add Mt. Elbert All-Purpose Seasoning and lime juice and stir. Finally, lightly fold in the tomatoes and onion.

Serving Suggestions:

With chips, as a side for mexican dishes or on taco salad.

Yields: 1 1/2 cups

Thanks to:

Erin Teuber, former Savory Spice Shop manager