Smokey Southwest Quesadillas
Amazing flavors will erupt in this perfect combination for the most amazing quesadillas! Directions: - Brown the ground beef with Prescott Spice Company’s Smokey Southwest - When the meat is almost finished, add tomatoes, corn and cilantro - Add meat mixture and a half and half mixture of mild cheddar and pepper jack cheeses to tortillas - Griddle to perfection and serve with crema, guac or salsa and enjoy!
Brisket
Brisket, slow smoked to perfection with Prescott Spice Company’s smoked salt. Mix equal parts of smoked salt and black pepper for the rub. Smoked at 250º spraying with a water bottle every half hour for the first three hours. When the meat is between 160º-170º, wrap it in foil or butcher paper. Continue cooking until temperature reaches 203º. Keep covered, remove and rest for at least a half hour but an hour is better. Let the picture be a guide for the cutting. The flat and the point are cut at different angles because of the grain of the meat.
Avocado Toast Crostini’s
Garlic toasted crostini topped with onions and mushrooms caramelized with Whiskey Smoked Sugar, blanched avocado, hard boiled egg, sprinkled with Chipotle Dust and topped with a Parmesan crown. Take something simple and make it magical with Prescott Spice Company!
Smokey Southwest Roasted Asparagus
Healthy and delicious, this asparagus will take your veggies to the next level! Simply lay out your asparagus, spray with cooking spray, season with PSC Smokey Southwest. Flip asparagus and repeat on the other side. Bake for about 25 minutes at 350°. Enjoy!
Prime Rib Prescott Spice Company Style
Pick out a nice looking ~10 lb prime rib roast 7-10 days prior to cooking. Cut off bones by guiding a knife along the back of the bones. Trim excess fat making sure to leave a little bit. Rub a 50/50 blend of freshly ground black pepper and PSC Smoked Salt all over the roast. Replace the bones and tie in place with twine or string. Wrap roast in paper towels and let sit in your refrigerator for about 7-10 days (at least a few days off you can). On the day of the cook, pull out roast two hours
Smokey Southwest Roasted Fingerling Potatoes
This is a simple and delicious side you can add to so many meals! Simply cut the potatoes in half and toss them in a bowl with olive oil, PSC Smokey Southwest and freshly ground black pepper. Roast on a pan cut side down for about 45 minutes. Also works great with baby potatoes or new potatoes!
Pineapple with Caramelized Whiskey Smoked Sugar
Try putting Whiskey Smoked Sugar on slices of pineapple. Using a torch, caramelize the sugar for a sweet, amazing treat!
Chipotle Dust Stuffed Mushrooms
One of the many ways we celebrate Christmas is by making incredible food! Here’s an idea for your party our family that will have everyone’s taste buds dancing! Mix ricotta, shredded mozzarella, ground black pepper and PSC Chipotle Dust. Stuff baby portobello mushrooms with filling and bake. 350° for about half an hour. Top with Parmesan crisps. Make the Parmesan crisps by grating cheese into little piles, topping with black pepper and baking on parchment paper. 8-10 minutes at 350° will give you wonderful little cheese toppers for your stuffed mushrooms!
Chipotle Dill Goat Cheese
Here’s another Christmas inspired appetizer that will wow your friends and family! Simply take a log of goat cheese, cover it in fresh chopped dill and Chipotle Dust. The colors have Christmas all over it and the flavors are outstanding!
Southwest Cinnamon Sugar Chex Mix
A Christmas classic at our house is making Chex mix. Using the Southwest Cinnamon Sugar gives a wonderful sweet Chex mix with just a touch of heat on the back end. Loved by adults and kids! Ingredients: 2 sticks of butter 1/2 cup Prescott Spice Company Southwest Cinnamon Sugar 1 cup rice Chex 1 cup corn Chex 1 cup wheat Chex 1 cup mixed nuts 1 cup pretzels 1 cup sesame sticks 1 cup peanut butter filled pretzels Directions: Preheat oven to 250º Melt butter and thoroughly combine with Southwest Cinnamon Sugar Mix together all dry ingredients Carefully toss dry
