Simple & easy.
Steak cut of choice: tips, ribeye, t-bone, filet, flank, skirt.
Coat steak generously and evenly with HOUSE seasoning and EVOO. Let rest at room temperature for 15/20 minutes. Steak is MUCH better when cooked from a warmed temp.
Sear on both sides and cook to your desired temp on the grill, or sear each side in a hot pan (cast iron is best!) and finish to desired temp in the oven at 375.
Let steak rest 5/10 minutes before serving to allow juices to reabsorb (trust us, this part makes all the difference!)
Serve with one of our favorite sides:
Italian Roasted Potato Wedges
Italian Cool Veggie & Quinoa Salad
Inferno Corn Salad
Za'atar Sweet Potatoes
Preheat oven to 400.
Coat chicken in EVOO and season generously with HOUSE blend (...we recommend bone-in thighs for their juicy, pull-apart deliciousness), but for a more classic take, breast is fine, too! Recommend dredging in flour if using breast, it'll help for a crunchy and thicker sauce finish.
Sear each side in a hot stainless steel or cast iron pan, remove from pan and set aside in deep baking dish. Without washing pan, add in sliced sweet onions & smashed garlic. Sautee until onions become slightly charred (@3 minutes). Add fine sliced button & Bella mushrooms. Sautee 2-3 minutes until they begin to soften. Deglaze pan with marsala wine (get all the yummy bits off the bottom, they're the best!) Throw in fine chopped baby spinach, mix. Pour mixture over chicken thighs and place in oven, uncovered, & bake for 20minutes until chicken is fully cooked. Serve hot over white rice.
Sweet, crunchy, afforadble and fast!
Who doesn't like that winning combination?
Slice potatoes into 1/4-1/2" coins (wedges are fine, too!)
Soak in warm water for a few hours if you have the time. This helps remove excess starch, makes the potato less gummy, and helps cook more evenly.
Toss slices in EVOO and coat entirely with HOUSE seasoning. Place on greased baking sheet. Feeling adventurous? Add a thinly sliced vidalia onion on there, too! Coarse chop bacon (we prefer thick cut, smoked) and add to pan - mix.
Bake at 425 for 20-25 minutes, flipping coins half way through.
Serve with your favorite dipping sauce!
Try Inferno Honey Mustard
or Za'atar Sour Cream
Crazy good - Crazy simple.
Bright and crunchy.
Eat your veggies!
This recipe makes a great side dish, and can be used with other veggies as well: broccoli, cauliflower, thin sliced savoy cabbage, zucchini, peppers & onions (with keibasa... YUM!)
Prep your veggies. With Brussels, we prefer to thin slice/shave them. Preheat oil in a wok or stainless sautee pan. When HOT, add veggies & toss immediately. Allow to cook for several minutes to sear (overmixing will make for mushy veggies.) Cook 5/10 minutes depending on your veggie choice, add HOUSE blend to taste half way through cooking.
When finished, serve hot as a side dish.
Toss with sliced almonds, sesame seeds, or craisins if looking to step it up a notch.
This is a flexible recipe and can be used with Italian, Beach (so good!), or for that fiery kick - Inferno!
Choose your selected chicken cut. We prefer thighs as they are always so moist, juicy and affordable
Key here is to score the meat prior to seasoning!
A light crisscross pattern, or simply parallel lines across the skin will allow more even cooking and for that seasoning to penetrate throughout.
Season generously with Sal Terrae House blend and EVOO. Let rest while the grill warms. Start meat skin-side down for @10 minutes until it lifts easily from the grill. This is most of your cook time. Fipping too early will result in dryer meat and not getting that delicious crispiness of the skin. Flip, turn temp down & close grill. Cook slow until finished.
At the end, brush generously with your favorite BBQ sauce. Close grill and let it become melty&delish!
Serve immediately (with lots of napkins!)
Happy days start with Happy bellies!
Like many breakfast scrambles, this one is totally all about YOU.
Beat eggs (two) until well mixed and bubbly. Prep up your choice of ingredients. Suggestions?
Ham, bacon, sausage, diced onions, spinach, broccoli, tomatoes.
Saute over med-high heat with a small dash of olive oil and HOUSE seasoning until fully cooked. Move to edges of the pan. Melt a small pad of butter in the center of the pan, and add eggs. Eggs will cook quickly, be sure to turn and mix as they cook.
When almost done, mix veggie & meat mixture back in.
Like cheese? Place a piece of cheese over mixture and cover for 1 minute to allow it to melt.
Serve immediately with balanced sides: slices of avocado with sea salt, fresh fruit, warm toast, (salsa and hot sauce!) orange juice & coffee.
Try New England Blueberry with a dash of Sal Terrae
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