Avanti Cafe Musings: cumin

Sunday, February 14, 2016

Avanti HOT Lime Indian Pickle

Start w/ about 25 to 30 firm organic limes, your favorite variety. Quarter them length wise. If using key limes you’ll need about 50, cut in half.

The Seed Blend

Amount	Measure	Ingredient	Prep Method
3	Tablespoons	Cumin seed
3	Tablespoons	Coriander seed
2	Tablespoons	Yellow mustard seed
2	Tablespoons	Brown mustard seed
2	Tablespoons	Fennel seed
1	Tablespoon	Allspice berries
1	Tablespoon	Anise seed

The Spice Blend

Amount	Measure	Ingredient	Prep Method
½	Cup	Evoo
1 ½	Tablespoons	Avanti Golden Spice*
1	Teaspoon	Asafetida	Optional
5	Cloves	Garlic	Sliced or minced

Directions:

Turn the oven to 400 degrees. Put the seeds on a sheet pan. Put the oil, golden spice and garlic mix into a cast iron skillet or oven safe bowl. Put both the seeds and the oil mix into the oven and then turn the oven off. Set a timer for 10 mins. When the seeds are fragrant and popping a little they are done. Let the oil mix bubble and bloom for about 5 mins longer (total 15 mins).

Fill 4 wide mouth impeccably clean quart jars about 1/2 full w/ lime quarters. Divide the seeds and the oil mixture among the four jars.

To EACH jar ADD:

Amount	Measure	Ingredient	Prep Method
3	Tablespoons	Avanti HOT Sauce*
2	Tablespoons	Sea salt
1	Tablespoon	Cider vinegar
1	Medium	Orange	Juice and zest

Cover well, leave out on the kitchen counter and shake upside down to distribute the spices and juices twice a day for 4 days. Then open the jars and use a spoon or very clean fingers to press the limes into the brine, releasing more of their juice. Wipe the jar rims and clean the lids well. Continue shaking for 4 more days. Wipe the rims and clean the lids well again, and place in the fridge. They are ready to eat, but the flavor and texture will continue to improve in the fridge for several more months.

*NOTE: You’ll find Avanti Golden Spice and Avanti Pequin HOT Sauce recipes here on the Avanti blog. Or, feel free to sub your favorite curry, 5 spice, chili powder or garam masala spice blends and your favorite HOT sauce as you wish.

Here's the world's easiest HOT Pickled Lime Egg Salad Supreme. It's one lime segment for each hard boiled organic egg. Both finely chopped & topped w/ some blue basil blossoms. Sublime!

Eating Healthy & Delicious is a Win Win Win Situation!

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Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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Tuesday, July 28, 2015

Flavored Sea Salts :: Add Taste // Reduce Sodium ::

The concept is simple. To a wee bit of sea and mountain salt, add other flavors in the form of spices, herbs, seeds & zests, then when you need that zing on your taste buds, only a fraction of it will come from salt itself. Let's not be alarmists. Most of the sodium we consume comes from processed and fast food. Very little comes from foods we cook at home. But low sodium restaurant food can be bland. Sometimes they don't know how to create flavor w/out sugar, salt and fat. So pack some punch in your pocket or purse and be ready to take seize the day in a low sodium way. All of these are designed to be more of a meal topper, for that extra jolt you get from a float of salt, pepper or hot sauce on the surface of your dishes. But, once you fall in love w/ one or all of them, you'll get ideas. Pancakes flavored w/ these blends, vegetables saluted w/ nothing more than a bit of evoo or sesame oil and an Avanti Low Sodium Spice Blend will have that crave-ability we desire.

Golden Sesame Chia Blend

Amount	Measure	Ingredient	Prep Method
½	Cup	Sesame
¼	Cup	Chia
2	Tablespoons	Avanti Pink Salt Blend
1	Tablespoon	Golden spice

Vitamix, gently, don’t over grind (applies to all below)

Herby Flax Blend

Amount	Measure	Ingredient	Prep Method
1	Cup	Salad herbs	Or herbs de Provence
½	Cup	Flax seeds	Whole, golden
2	Tablespoons	Citrus zest	Dried for a few days
1	Tablespoon	Avanti Pink Salt Blend
1	Teaspoon	Black pepper

Asafetida Blend

Amount	Measure	Ingredient	Prep Method
2	Tablespoon	Sesame
2	Tablespoons	Flax seeds	Whole, golden
1	Tablespoon	Asafetida	Ground
1	Tablespoon	Galangal	dried
1	Tablespoon	Reishi mushroom	Ground
1	Tablespoon	Green tea	Ground
1	Tablespoon	Aleppo chili	Ground
1	Tablespoon	Fine sea salt

Asafetida is an Indian spice with a bitter bite and so is an acquired taste. Make the effort, get used to it. It's worth it. This one is GREAT in bean and lentil dishes. As well as with all green veggies. It makes asparagus sing! Galangal is a cousin of ginger and turmeric, with a decidedly mustard fragrance. All are rhizomes. They add great exotic flavor and are coming into their own as extremely healthful micro nutrients. Google them!

Barberry Sumac Blend

Amount	Measure	Ingredient	Prep Method
¼	Cup	Sumac
¼	Cup	Yellow mustard seeds
1	Tablespoon	Barberries
1	Tablespoon	Avanti Pink Salt Blend

Smoky Chili Hemp Blend

Amount	Measure	Ingredient	Prep Method
½	Cup	Hemp seed
2	Tablespoons	TTB spice	Or Italian seasoning herb blend, salt free
1	Tablespoon	Cumin	Ground
1	Tablespoon	Coriander	Ground
2	Whole	Japanese chilies	Dried
1	Tablespoon	Avanti Pink Salt Blend
1	Tablespoon	Smoked paprika
1	Teaspoon	Black pepper