As Part 3 of our ‘Spring Renewal, The Spice Way’ series we’re highlighting The Spice Way Surf & Turf Blend — one of our Meat & Poultry Blends perfect for spicing up your grill this spring. Plus, we’re sharing a delicious recipe that store owner Debbie Kornberg demoed live on Fox5 San Diego.
The Spice Way Surf & Turf Blend
This spice blend can do it all! With a balanced mix of Garlic, Rosemary, Oregano, Parsley, White Pepper, and Black Pepper — it’s a combination that compliments your choice of meat, chicken, fish, or vegetables. Simply mixed with olive oil, The Spice Way Surf & Turf Blend works as a go-to rub — or take it to the next level as a marinade with fresh herbs, wine, and something sweet. It’s a versatile blend great for building flavor as the grilling season warms up.
Salt-Free and Tasty!
As a salt-free mixture The Spice Way Surf & Turf Blend helps you bring out bold flavors while keeping you in charge of the salt. Simply add your desired amount of salt when using this blend or leave the salt out entirely and use The Spice Way Ground Sumac instead. This purple-hued spice has a tart and lemony taste — an excellent salt alternative!
Spicing it Up on Fox5
Last week, owner Debbie Kornberg shared how to use the five basic tastes to create flavor live on Fox5 San Diego. With so many spice options there’s always a solution to dealing with dietary restrictions — you don’t have to live without flavor! Check out the video featuring all the details and demo of Debbie’s Grilled Portabella Mushroom Sliders (recipe below) — a fantastic dish to share with friends and family this grilling season.
Grilled Portabella Mushroom Sliders
By Debbie Kornberg
These meaty portabella sliders are marinated with a herb blend and a touch of honey. A great option for an anti-inflammatory diet.
(Makes 8 Sliders)
2 large portabella mushrooms
1 heaping tbsp The Spice Way Surf & Turf Blend (‘Barbecue Lamb Blend’ online)
½ cup white wine
3 tbsp The Spice Way Gallberry Honey (available in-store)
¼ cup The Spice Way House Blend Extra Virgin Olive Oil
3 tbsp cooking sherry
2-3 tbsp orange juice
Add salt to taste
8 mini hamburger buns or lettuce cups
Cheese (Gruyere or Brie)
Avocado, Lettuce, Tomato
Step 1 Remove stems and gently brush off any dirt on portabellas. Place in a large zip lock bag.
Step 2 In a bowl, whisk the remaining ingredients together very well. Then pour marinade into zip lock bag with portabellas. Gently massage bag so marinade is spread evenly on all of the portabella. Let sit on countertop for 15-30 minutes.
Step 3 Using a grill or grill pan, place on medium/high temperature. Spray grill so portabellas will not stick. Be careful not to make the grill too hot, portabellas will burn quickly. Cook on both sides until they are nice and juicy. Once portabellas are done, place on a dish and let them rest for 5 minutes. Cut portabellas into quarters and place on mini hamburger bun along with your condiments and enjoy!