Posted on

Fall is in Season

Well here in Florida it’s more of a wish than a fact. Floridians hope for a cool down with highs in the low 80s or high 70s, and that’s pretty much how fall goes here. Even the illusion of fall makes us want those flavors! The lower temperatures and declining downpours make us more apt to fire up our grills in the evenings.

New Delicious Additions

Summer is a creative time for us, and we have been working hard on new spice blends that turned out to be pretty amazing.

Our first creation from the summer is Fin & Feather Schmacker. Not only did we have lots of fun naming this blend, but the flavor combination is delicious on fish, chicken, roasted potatoes, and veggies. About every couple of weeks, my taste buds light up wanting this spice blend, and a round of tasty chicken wings are just the thing to soothe my craving. Try this blend on your next roasted chicken or turkey for a different spin on your common roast. We love Fin & Feather Schmacker on mild white fish as well.

Our next creation is called Sunny Soiree. This is a delightful combination of herbs, shallots, with a hint of sea salt. Originally blended with vegetables in mind, but we are happy to say that this combination works really well on many dishes. We have a super easy and tasty recipe below with this new blend on cauliflower, and it is a definite gotta have, gotta try! Sunny Soiree is incredible on fish, seafood, chicken and turkey, or mix in with pasta or rice dishes.

Maple Flakes are also new to our shop. This is exactly what it sounds like, dehydrated Maple Syrup. What can you do with this? Well … salad dressings, salmon, pancake batter, smoothies, rim a glass for an Old Fashioned, and on and on. We have had a lot of fun finding new way to use maple flakes, and it is the perfect pairing to many fall dishes.

Anyone for Squash?

Fall is a great time to enjoy squash, whether butternut, acorn, or spaghetti, they are delicious and flexible. We also can highly recommend a squash called delicata. Delicata is delicious just roasted with salt and pepper, but our house blended curries such as Berbere, Ras El Hanout or Garam Masala would also be an outstanding addition. For those who don’t like curry, our Sweet Singing Seasons would work very nicely as a substitute.

For the Locals

Tune up for the holidays and join us on November 4th from 12 – 3 pm when our professional knife sharpener, Mark, will set up to get your knives sharpened up for the cooking season. There is nothing worse than a dull knife in the kitchen. Mark will be happy to quote the cost to sharpen all your knives while you wait or VSpicery will hold them for pick up at your convenience.

While Mark is busy with your knives, VSpicery will be working in the kitchen. We will have a cooking demonstration of holiday flavors, traditional and some original tastes. Class starts at 1:00 and is $25.00 per person with a tasting included.

To reserve your spot for sharpening or our cooking class please call 813-870-1133 by October 26th or register and pay online. Seating for the cooking class is limited.

Because We Like To Share

Roasted Cauliflower
This is a wonderful side dish that is perfect for fish, chicken, turkey or beef. The bright herbal notes of our Sunny Soiree are brilliantly balanced by the crunchy savory bites of Pecorino Romano cheese. This combo makes it difficult to stop eating because it’s so dang delicious!

1 head of cauliflower, stems removed
3 tbs. Olive Oil or more
Pecorino Romano cheese
Sunny Soiree

Place cauliflower in a microwave proof bowl with ¼ cup of water, cover and microwave for 7 minutes. Remove from microwave, drain, cool and dry.

Line a baking sheet with foil, spray with non-stick spray, and place cauliflower on baking sheet drizzle well with olive oil. Season nicely with Sunny Soiree, top with Pecorino Romano.

Roast in a 350 degree oven for approximately 30 minutes, check after 20 minutes.

Well that’s all for now. Remember, if you would like to attend our event on November 4th, please go ahead and register. Until then have a creative time with your food.

Food Should Be Delicious!

Posted on

Cool Eats for Hot Summer Days

I am August, hear me roar.

It is said that March comes in like a lion and goes out like a lamb. In Florida, August comes in like a lion wearing sunscreen and rain boots, and leaves like the exact same lion, except well stocked with hurricane and school supplies.

Speaking of supplies, if you are headed out to a beach condo or up to a mountain cabin, ask yourself this: when was the last time the spices in the kitchen were replaced? Can you name the president at the time? Our VSpicery flavor packs will bring the flavors at your favorite getaway up to date. Visiting with friends or family? Our flavor packs are a wonderful way of introducing them to the VSpicery experience.

It’s too darn hot!

It might be too hot to cook, but you still have to eat. Grilled seafood will make the cooking quick and easy. For grilled shrimp, we suggest one of our bodacious blends: Shallots N’ Pepper, Barista’s BBQ, Greek Seasoning, or Sriracha Sizzle. Simply skewer the shrimp, drizzle on a bit of olive oil, sprinkle with seasoning, and allow to marinate for 15 to 20 minutes in the refrigerator or cooler. Then pair with your favorite grilling veggies and fire it up. Not a shellfish eater? The same sublime simplicity applies to your favorite fresh fish filet. And when it comes to fish, be sure to check out our newest blend, Fin & Feather Schmacker.

Salad Days – Our Upcoming Event

So you think you know salads? Sign up for our next event and let us expand your herbivore horizons. On Saturday, August 18th at 3pm, we will be hosting a class on all things salad – everything from exploring various types of leafy greens, vinegars and oils to our favorite pasta and potato creations. And of course, we will dress for the occasion – learn how to ditch the store bought dressings and create your own. Class is limited to 12. $25 per person includes tastings. Reservations are a must – call 813-870-1133 to reserve your seat by August 14th.

Early Event Announcement

On September 8th we will be hosting a knife sharpening event with our guy Mark. We will also be doing something in the kitchen and will let you know in the next newsletter. So, get your blades ready and mark your calendars.

Sale in the Wind – Balsamic Vinegars and Extra Virgin Olive Oils

In celebration of salads, we are offering $2.00 off our Bellindora Balsamics – we have a pomegranate, a fig and an apple. If you would like all three, an additional discount applies. Also, be sure to take advantage of 10% off our extra virgin olive oils while supplies last. In store only special, sale runs from Aug. 18th – Aug. 24th.

Side Dish Success

VSpicery loves sharing recipes. We find that the side dish below is a perfect combination when you use VSpicery’s Greek Seasoning on grilled chicken. It’s a brilliant combination of flavors that will leave you with a satisfied palate and happy tummy.

Couscous, Asparagus, Cucumber, & Olive Salad

Serves 8

1 clove Garlic
3 tbs. Fresh Lemon Juice
½ cup EVO
1 tsp. Roasted Garlic Champagne Mustard
2 ½ cups low salt Chicken Broth
2 cups toasted Israeli Couscous (about 6 oz)
2 cups ½-inch pieces thin Asparagus spears, blanch for minutes
2 large green onions chopped
2 cups ½ -inch hot house cucumber
½ cup pitted Kalamata Olives, halved
¼ cup fresh mint leaves + sprigs to garnish (optional)
1 ½ cup coarsely crumbled feta cheese

Press garlic clove into small bowl. Add lemon juice and mustard; whisk in oil. Season dressing with salt & pepper. Bring broth to boil in heavy medium saucepan. Mix in couscous. Cover, reduce heat to medium-low and simmer until couscous is tender and all broth is absorbed (about 10 minutes).

Transfer to large bowl; sprinkle with salt and pepper. Cool to room temperature, tossing occasionally (about 45 minutes). Mix asparagus, cucumber, olives, green onions and ¼ cup mint leaves into couscous. Add dressing, toss. Gently mix in cheese. Can be made two hours ahead, let stand at room temperature.

Hope to see you at our next events on August 18th to learn all about salads. Until then have a creative time with your food.

Food Should Be Delicious!

Posted on

Hello summer, our old friend!

That means Father’s Day is just around the corner. If your husband, dad or granddad is a grill master, he might appreciate a new flavor or two. That’s where VSpicery’s blends come in. VSpicery has a little something for just about anything you would want to throw on the grill, but will also work beautifully for inside cooking.

If you are grilling up hamburgers or hotdogs, you gotta try one of our splendid mustards. We offer Chipotle Honey Lime, Sweet Fire Ale, Smoky Onion Garlic, and our signature Roasted Garlic Champagne. Besides being the consummate condiment, these mustards can be used for salad dressings or marinades. Several customers have even taken a whole pork loin and coated it with Chipotle Honey Lime mustard, sealed it in a Ziploc bag and refrigerated it for a couple of days. It was then grilled it to porkfection.

You can toss potatoes with the Roasted Garlic Champagne mustard and roast them in the oven. Mix the Roasted Garlic Champagne mustard with tarragon vinegar and diced shallots for a delicious dressing on steamed green beans. We could go on and on, but you are the best guide for your own culinary adventure.

Something as simple and inexpensive as elevating salt and pepper can make a huge difference. We have a nice variety of various sea salts and peppercorns. Elevate your black pepper with our exclusive Lampong Peppercorn. Spicy, sharp with a pleasant heat level, it is truly a better black pepper.

Here’s what’s new at VSpicery:

VSpicery is launching our latest culinary blend this month! A delightful mixture of sea salt, herbs, garlic, smoky paprika, and other delicious spices, this new blend is fabulous on chicken and seafood. After much thought, we have christened it Fin & Feather Schmacker. Once you give it a try, you will be schmacking your lips from all that flavor!

A Black Olive Tapenade and a Green Olive Tapenade are new to our shelves, both bursting with flavor. The Black Olive really brightens up a regular tuna sandwich. Build a better sandwich with your favorite bread, tuna topped with your choice of tapenade, a touch of mayo, and crispy lettuce. Mix the Green Olive with sun dried tomatoes and olive oil and serve over pasta with freshly grated Romano cheese. Both are lovely additions to cheese and charcuterie boards.

Clearly, we can help you give a gift of flavor that will be enjoyed by all. So shop VSpicery and let your culinary adventure begin or continue.

Posted on

Salt Talk

VSpicery LOVES flavor. Whether chili powders or different cinnamon varieties (yes, there is a difference) VSpicery loves fresh, big and bold flavors. The same can be said about salts. We have a variety of 17 sea salts, 5 of which are VSpicery’s very own sea salt blends.

There is a difference in the flake and taste of each salt that we carry. For instance, we have two salts infused with activated charcoal to provide digestive and other health benefits, but they are vastly different.

Cyprus Black Lava is very salty at the front of your palate then finishes very smooth at the back of your palate. As you can see in the picture to the left, this salt forms in really cool looking pyramid crystals.

Hiwa Kai is a delightful tasting salt that is tossed in activated charcoal from coconut shells and versatile enough to use in pretty much anything. Although we don’t recommend putting it on rimmed drinks, as the charcoal can dust off and cast a shadow on the drink. As far as salts go, both Cyprus Black Lava and Hiwa Kai are good for you and have striking visual appeal for dramatic presentation.

Another Hawaiian sea salt is Alaea. Although they both are Hawaiian sea salts, Alaea is different from Hiwa Kai in that it is enriched with purified red alaea clay from the Hawaiian island of Kauai. This clay gives a slight mineral taste and is delicious when used with pork or other meats.

Pure Ocean Sea Salt is exactly what it purports to be. It has a clean, refreshing taste and is lovely to use as an every day salt. Delicious on everything, especially veggies, seafood, beef and poultry.

Our Black Truffle Salt is so flavorful! Italian sea salt is infused with real Italian black truffles to create a true truffle flavor. Perfect for popcorn, fries, potatoes, eggs, veggies, chicken, beef and more! Other salts in our array are Fleur de Sel, French Grey, Murray River, Himalayan Pink, and two smoked salts: Alderwood and Applewood.

One of the fun dinner games we play with our dining guests is to set various bowls of salt down the center of the table for them to try. Frequent diners can be seen separating the food on their plates and trying a bit of each salt to experience the subtle flavor differences each of the varieties imparts on the food. This is fun, interesting and educational. Note: I make sure to under salt the food when this game is played.

Intrigued by our wide variety of salts? Then do yourself a flavor and come on in to sample something new. Our extensive line of salts are also available right here on our salt page.

That’s it for this month. We hope our northern friends have finally thawed out and that Spring has sprung in their towns, while our locals are gearing up for Summer.

Posted on

VSpicery’s Knife Skills Day!

Look Sharp! Mark Your Calendars for a Special Sunday Event at VSpicery, April 15th from 12:00p – 3:00p.

This event is all about knives, the benefits of keeping them sharp and a class on how to use them, along with a few recipes and samples of the tasty treats being prepared.

To kick things off, Mark Bertsche of M&M Sharpening will be setting up his shop at our shop! Mark is an expert in sharpening kitchen knives and garden tools. You can watch Mark work his magic on your tools or drop them off and schedule your pickup date.

Starting at 1:00pm, Chef Tina Hurless will demonstrate proper knife usage and help you hone your skills with your freshly sharpened knife. Come learn how to dice, mince, chop, and julienne like a pro while creating some delicious delights.

Chef Tina will show you how to make baked vegetable fries – avocado, zucchini and chick pea sticks with creamy ancho salsa in the first session of the day.

At 2:00pm Chef Tina starts the second session where you will learn how to chop and dice your way to a perfect comfort food bowl using vegetables, grains and seasoned meat (or meat alternatives).

Each session is $10.00 and we will be serving the yummy samples. Knife sharpening is priced separately. Registration is required. Please call 813-870-1133 to reserve by April 12th.

Posted on

Springtime Holidays

It’s Easter. It’s Passover. It’s, it’s both and April Fool’s Day too! In some years, Passover and Easter fall on the same weekend, and 2018 is one of those years. A festive yet reflective holiday that celebrates the Jewish exodus from slavery, Passover has its own cherished food traditions. For many folks, the star of the Seder (the ceremonial dinner held on the first two nights of the festival) is the Matzo Ball Soup. Here’s our take on it.

Minnie’s Matzo Ball Soup

INGREDIENTS
4 large eggs
¼ cup rendered chicken fat (schmaltz) or vegetable oil
¼ cup chicken stock or vegetable stock
1 cup matzo meal (GF is available or make your own with ground GF matzo)
¼ teaspoon ground nutmeg
1 teaspoon salt V’s Version Garlic Salt (additional sea salt for cooking)
freshly ground black pepper (we recommend Lampong Peppercorns)

DIRECTIONS
In a large bowl, combine eggs, schmaltz or oil, stock, matzo meal, and nutmeg. Season with 1 teaspoon Garlic Salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 2 hours.

Fill a pot with water and bring to a boil, lightly salt. With slightly wet hands, take some of the mix and mold it into a small ball (about 1¼”). Carefully drop it into the boiling water, repeating until all the mix is used.

Partially cover the pan, reduce heat to medium and cook matzo balls for 30 to 40 minutes for a firm matzo ball, longer if you like them fluffy. To serve, place two or three in a single serving bowl, spoon hot chicken broth or vegetable broth over them and serve immediately.

Of course, you shouldn’t forget the brisket. We love seasoning brisket with VSpicery’s Herbal Crust seasoning and for an Eastern European kick add some Smoked Hot Paprika.

Easter, so much fun. Coloring, hiding, and finding eggs. If you have thought about coloring eggs naturally, we can say that it really works. Too many websites toting how to, so look it up.

Easter Sunday, a day to celebrate and feast. Growing up my Mom would make roasted leg of lamb, mashed potatoes, a green vegetable, salad, rolls and her famous Lemon Meringue Pie. Good memories.

We like to take these memories and update them. A boneless leg of lamb stuffed with cranberry, apricot and herbs, mashed potatoes a la Herbs de Provence, roasted asparagus, salad, rolls and dessert. This is a delicious and easy to make meal.

Here’s our big recipe share for the meal.

 

Roasted Leg of Lamb with Cranberry and Apricot Stuffing

INGREDIENTS
3 Tbsp Cognac
3 Tbsp Water
1/3 cup Dried Cranberries
1/3 cup Dried Apricot, coarsely chopped
¼ cup Almonds, toasted & chopped
1 med. Shallot minced
3 Tbsp unsalted Butter, softened
1 tsp. Fennel Seeds, toasted and crushed
½ tsp. Kosher Salt plus Freshly Ground Black Pepper
1 – 4 lb. boneless leg of Lamb
1 Tbsp Vegetable Oil
1 cup Crème Fraiche or Sour Cream
½ cup Dijon Mustard

DIRECTIONS
Warm the Cognac and water in a small sauce pan. Add cranberries and apricots and set aside until plump. In a small food processor pulse the fruit and any unabsorbed liquid with almonds, shallots, butter, fennel seed, ½ tsp salt and pepper to taste. Pulse until coarsely chopped.

With a boning knife or other large thin knife make a cut 3 inches across in the center of the roast. Gently push and work the blade in and straight through the roast to the other end. Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the lamb working first from one end and then the other filling to the center.

Preheat oven to 350 degrees; pat the lamb dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over a medium-high heat. Transfer the skillet to the oven. Roast the meat side down for 1 ½ hours. Let rest for 10 minutes before carving. Whisk the Crème Fraiche or Sour Cream with the mustard in a small bowl and season with salt and pepper to taste.

We hope that whichever Holiday you are celebrating, the celebration is a grand event.

Posted on

Irish March Madness

Does March Madness reign supreme at your place? Between the brackets, we suggest hosting a St. Patty’s Day gathering. A good stout is a slam dunk with some great St. Patrick’s Day plates. Bring your “A” game: Beef in Ale with Cheese Cobbler, served with Irish Soda Bread, followed up by Irish Whisky Balls for dessert.

Beef in Ale with Cheese Cobbler

CASSEROLE INGREDIENTS
2 tablespoons all-purpose flour
2 tablespoons VSpicery’s Herbal Crust Seasoning
1 1/2 pounds beef brisket, cut into 1/2-inch wide strips
2 tablespoons olive oil
1 medium onion, peeled and diced
1 clove garlic, minced
2 carrots, peeled and diced
3 stalks celery, diced
2 cups premium ale
1 cup homemade beef stock or low-sodium beef broth
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce

CASSEROLE INGREDIENTS
2 cups self-rising flour
1/2 teaspoon dry mustard
Salt and freshly ground pepper
3 tablespoons cold, unsalted butter
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon Tabasco sauce
1/2 to 2/3 cups water
1 tablespoon milk for brushing tops

DIRECTIONS

This beef casserole dish is best when made with premium Irish ale. Topped with a cheesy Cheddar cobbler, the dish can be prepared in advance, with the cobbler added just before serving time.

To make the casserole: In a large bowl or resealable plastic bag, combine the flour and VSpicery’s Herbal Crust Seasoning. Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quart casserole dish.

In a large skillet over medium heat, heat the oil. Add the onion and garlic, and cook for 2 to 3 minutes or until soft but not browned. Add the beef and cook for 3 to 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat. Stir in the ale, broth, tomato purée, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.

To make the cobbler: Preheat the oven to 350ºF. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary. Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. Bake for 30 to 35 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately. Serves 4 to 6 as a main course.

 

Herbed White Soda Bread
Soda bread is as common to Ireland as rice is to China or pasta is to Italy. This bread has a soft rich flavor with a texture that is light and crumbly, and it’s aroma has wafted through every kitchen in Ireland. The delicate flavor of the herbs comes through with a subtle delight. You can add 1/3 cup of raisins or some ground fennel seeds to change it up.

INGREDIENTS
3 1/4 cups unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 tablespoons, plus 1 teaspoon freshly chopped herbs, such as rosemary, sage, thyme, chives, and parsley
12 to 14 ounces buttermilk

DIRECTIONS
Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl, make a well in the center and pour all of the buttermilk in at once. Using 1 hand, stir in a full circle starting in the center of the bowl working towards the outside of the bowl until all the flour is incorporated.

The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board. WASH AND DRY YOUR HANDS. Roll dough around gently with floured hands for a second, just enough to tidy it up, flip the dough over. Pat the dough into a round about 1 1/2-inches deep. Sprinkle a little flour onto the center of a baking sheet and place the loaf on top of the flour. Cut a deep cross on it with a sharp knife and prick the four sections. Let the cuts go over the sides of the bread.

Bake in preheated oven for 20 minutes, then reduce the heat to 400 degrees for 20 minutes, or until just cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Cool on a wire rack.

Irish Coffee Balls
This recipe was one that we couldn’t resist trying, and really glad we did! Recipe by SkinnyMinnie, thank you for this delicious creation.

INGREDIENTS
3 1/2 cups vanilla wafer cookie crumbs
1 cup finely chopped pecans
1 1/2 cups sifted confectioner’s sugar, divided
3 tablespoons instant coffee granules
1/3 cup Irish Whisky
1/3 cup light corn syrup

Directions

In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. Dissolve coffee granules in Irish whiskey in a small cup. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container. Note: Cookies become more flavorful after sitting 2-3 days. Makes about 4 1/2 dozen cookies

Well that’s all for now. Hope you give some of these suggests a whirl.

 

Have you heard the news?

Our kitchen is open! This means that you can host your own fantastic evening at VSpicery Flavor Shop and let us do the cooking. Gather your friends (minimum of four couples), contact us so we can work out a menu, set the date and then come enjoy. These evenings consist of an appetizer, entrée, and dessert. We don’t have a liquor license so we can only encourage you to bring wine or other beverages of choice to complement the meal. We will serve iced tea and coffee while you wow your friends with an unforgettable feast.

Posted on

Flavors of the Sea

As February is waning and we head into March, VSpicery is ready to spice it up!
Lent means fish on Fridays for many, and here are a couple of fun fish recipes for you to try. We have a few spins on the “usual” and a couple of fun alternatives that will help you keep fresh fish on the table frequently without getting bored. Just because it is healthy for us to eat, doesn’t mean it has to be boring!

Venture down the bayou with a seafood gumbo featuring VSpicery’s Creole Seasoning. Try our Blackening Seasoning on shrimp or fish, and our Shallots N’ Pepper blend is wonderful on any fish variety. Add a touch of our Chophouse Seasoning to perk up an Oyster Stew or Clam Chowder.

Fish Cakes
Fish cakes are fabulous with VSpicery’s Shallots N’ Pepper blend. So easy and so delicious, these fish cakes will please everyone at the table, including our picky kiddos. Here’s all you need:

INGREDIENTS
1 ½ lbs. Cod
1 egg
1 med. onion
1 stalk of celery
¼ cup bread crumbs, plus ½ cup for coating outside
2 tsp. VSpicery’s Shallots N’ Pepper divided

DIRECTIONS
In a food processor, chop down onion and celery until finely minced, and set aside in a bowl. Season fish with 1 tsp. Shallots N’ Pepper (use more, if you like). Put fish into food processor until finely flaked.

Combine fish with onion, celery, egg and 1/4 cup bread crumbs, and mix together well. Combine ½ cup bread crumbs with 1 tsp. Shallots N’ Pepper, form cakes and coat fish cakes with bread crumbs.

Place on a baking sheet, and drizzle a bit of olive oil on the fish cakes. Bake at 400 degrees for 20 minutes and serve immediately.

One of our easy favorites is salmon seasoned with VSpicery’s Tasty Tango served with our French Inspired Rice. Simply bake the seasoned salmon at 425 degrees for 15 to 20 minutes and follow the directions on the rice package. Another delicious combo for salmon is VSpicery’s Sweet Singing Seasoning paired with our India Inspired Rice.

If shrimp is your thing, try Shallots N’ Pepper or spice it up with Sriracha Sizzle. Here’s a quick and delicious shrimp marinade with our Sriracha Sizzle that is incredibly delicious and easy to make as an appetizer or main dish.

 

Sriracha Sizzle Shrimp
You can use fresh or frozen shrimp for this recipe. Try this marinade for grilled shrimp too!

INGREDIENTS
3lb bag of shrimp, medium deveined and peeled
3/4 c. Olive Oil
2 tbs Sriracha Sizzle
1/2 c. Soy Sauce (preferably the low sodium Kikkoman)
1 Lime, zested and juiced

DIRECTIONS
Whisk ingredients until well blended, pour over the shrimp in a ziplock bag or bowl, and let the shrimp chill in the fridge for 30 – 60 minutes.

Pour 2 – 3 tbs of Olive Oil in a large skillet, and put on medium-high. When the oil is hot, add shrimp to the pan, searing on both sides until shrimp turns pink and just starts to curl. Don’t overcook, or they become rubbery. Cycle shrimp out of the pan and onto plates as they finish cooking. Each batch should only need about 5 – 6 minutes total.

We like to place the shrimp on a small bed of arugula or any other peppery leafy greens, and a small lime wedge (or wheel) is optional. A fresh spritz of lime juice adds a bright, fresh touch. Serve and enjoy!

Posted on

Up Your Game This Valentine’s Day

Avoid the crowds and expensive restaurant meal prices, and make this a year to remember with a deliciously romantic, homemade Valentine’s Day dinner for your someone special.

After many requests over the past few years, VSpicery’s kitchen has reopened! We have rearranged the shop to make room for cooking classes, demonstrations and catering. We will also be offering meals soon on a pre-order basis. Keep an eye out for the update with full details as soon as we are ready to take orders.

Join us for our first class back in the kitchen this weekend where we will show you how to keep your romance alive through culinary bliss. Let us show you how to spark love and admiration in your significant other through your flavor mastery. After this class, you will be able to confidently choose from a couple of simple and delicious dishes that you can prepare for your special night.

When: Saturday, February 10th, 2:00 pm – until?
Where: VSpicery Flavor Shop
2913 W. Cypress Street, Tampa
Cost: $45.00 pp

This class will teach you how to make:

  • Chicken Breast with a Pomegranate Balsamic Reduction over Wilted Spinach.
  • Beef Filet Mignon, topped with a velvety Gorgonzola Sauce and Herb Pasta on the side.
  • Inside Out Strawberries for a quick and tasty dessert.

VSpicery will share our culinary expertise, provide written recipes, a shopping list and you will be able to sample the finished dishes at the end of class.

Seating is limited to 10, and a deposit is required. Call 813-870-1133 to reserve your spot today.

Posted on

15th Anniversary Rollback Sale!

VSpicery is celebrating 15 tasty years!

It’s because of all of you that a small business like ours has made it this far, and we have some great reasons to celebrate. Join us as we let loose with roll back pricing on some of your favorites in celebration of our 15th Anniversary.

Thursday, Feb. 1st – Saturday, Feb. 3rd
Spices (.4oz to 1oz. jars) $3.00 each
Curries (1oz. jars) $4.00 each
Culinary Rub jars $5.00 each

Rollback prices will be available at our shop and online. Net Wt listed in the online product descriptions are the sale priced items to select in the drop down menu on the product pages of the spices and curries.

We would love to see you at the shop if you are in town. Shop hours on Thursday and Friday will be from 10a – 6p, and Saturday 10a -2p. We wish you happy cooking!

This offer excludes Vanilla (ground or whole bean), Bhut Jolokia (Ghost Pepper), Habanero, Saffron, Cocoa Powder, Seasonal spice mixes (Poultry Seasoning, Apple Pie Seasoning and Pumpkin Pie Seasoning), Peppercorns and Salts.