The Deli Dish

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May 13, 2019

Staff BBQ Chicken Recipe

This BBQ blend is made up using 22 different spices makes a great chicken dish! Check out this BBQ Chicken Recipe from our friends at Épices de Cru.

May 30, 2018

Fettuccine with Tuna and Green Peppercorns Recipe

From our friends at Épices de Cru! The perfect recipe for a quick dinner. Make the sauce while boiling the pasta! If you don’t have fennel, substitute with three celery sticks. INGREDIENTS 250 grams fettucini 1 medium onion, thinly sliced ¼ fennel bulb, thinly sliced ½ cup olive oil 4 Tbsp Tribal green pepper or […]

April 1, 2018

Spice of the Month Recipe: Korean Pepper Butter

From our friends at Épices de Cru! A tasty and lightly hot butter, great on grilled fish, a steak, or just on a nice slice of bread. Can be made a few days ahead or even frozen for a few weeks. INGREDIENTS ½ cup salted butter, at room temperature 1 Tbsp Korean Red Pepper Flakes […]

March 1, 2018

Spice of the Month Recipe: Berbere Sautéed Chicken

From our friends at Épices de Cru! A near-infinitely modifiable recipe, in which almost any easy-to-sauté ingredient can be substituted for the chicken: meat, fish, or vegetables. INGREDIENTS 4 Tbsp clarified butter 2 onions, chopped medium 2 cloves garlic, chopped 1 lb deboned chicken 1 Tbsp Royal Berbere or Ethiopian Berbere, ground Salt to taste […]

February 1, 2018

Spice of the Month Recipe: Black Pepper Chicken

From our friends at Épices de Cru! This easy dish is like a chicken cacciatore interpreted by another culinary tradition. INGREDIENTS 2 lbs chicken pieces 4 Tbsp ghee or mixture butter and vegetable oil 3 medium tomatoes, peeled and diced 1 small bouquet chopped coriander 3 Tbsp Yupanqui black pepper 2 Tbsp coriander 1 tsp […]

January 1, 2018

Classic Carrot Potage Soup Recipe

Épices de Cru’s 1642 Soup blend provides the base to make classic Quebec Potage—the thick soup/stew that Quebecois people are so fond of. Try the recipe!

December 1, 2017

Slow Cooker Pepper Cardamom Chicken Recipe

One of our favorite slow cooker chicken recipes. If you buy cilantro with roots attached, don’t throw them out. Wash them thoroughly and add them to the slow cooker, it’ll add flavor to the dish. Recipe courtesy of Épices de Cru Ingredients: 3 lbs chicken legs 3 onions 4 garlic cloves 1 inch ginger 1 […]

June 1, 2017

Staff Barbeque Maple Grilled Salmon Recipe

A delicious, nutritious quick meal. Just add some sides and you’re ready to rock! Recipe courtesy of Épices de Cru Ingredients: 4 x 6 oz pieces of salmon, skin on 2 Tbsp Staff BBQ, ground 3 Tbsp maple syrup 3 Tbsp soy sauce Method: Mix the spices, maple syrup and soy sauce together in a […]

May 1, 2017

Menemen: Egg & Vegetable Ragout Recipe

This simple fast recipe should be spicy. If you don’t like uncooked eggs, boil them in the vegetable ragout. This dish is easy to make for a large gathering. Just put the ragout in small bowls, break the egg on top and put in the oven for a few minutes. Recipe courtesy of Épices de […]

April 1, 2017

Sri Lankan Black Curry Pork Recipe

Black curry is a typical blend in Sri Lankan cuisine. Select spices are lightly grilled and served with basmati rice and grated coconut. A very aromatic curry. Recipe courtesy of Épices de Cru Ingredients: 2 lbs pork shoulder, cut in cubes 13½ oz coconut milk 3 pieces pre-soaked goraka or ¼ cup vinegar 3 cloves […]

September 1, 2016

Grilled Fish with Citrus Vinaigrette

It doesn’t get much easier than this! Recipe courtesy of Épices de Cru Ingredients: 1½ lb fillet sea bass with skin (or striped bass, red snapper, or yellow perch) Coarse sea salt, about ½ tsp. salt for every 6 oz. fish 1 tsp lemon zest, grated 1 tsp orange zest, grated Juice of ½ lemon […]

August 1, 2016

Dukkha Grilled Chicken

  The simple charm of this recipe lies in the endless possibility of textures we can achieve – depending on the different combinations of nuts used. It is of course also delicious with only one type of nut (adjust the quantities if necessary) or even roasted chickpeas. Recipe courtesy of Épices de Cru Ingredients: 4 […]

May 25, 2016

Spring Salad with Poached Eggs Recipe

This is the perfect salad which allows us to take full advantage of the first spring vegetable harvest. We prefer not to mix the ingredients before serving – one of the charms of this recipe is the contrasting tastes and textures of the various ingredients. Serve accompanied by a chilled glass of white wine and […]

April 1, 2016

Apicius Pork Tenderloin

This recipe reproduces Roman Imperial flavors as faithfully as possible using ingredients available today. Since sugar was unknown to the Romans, it’s more authentic with pekmez (grape molasses) or honey in sweet and sour dishes. Ingredients: 2 pork tenderloins 3 Tbsp Apicius Roman blend, ground Salt, to taste ½ cup flour 4 Tbsp olive oil […]

April 1, 2016

Roman Chickpea Braise Recipe

An easy vegetarian side dish or hearty lunch. Classical Roman chefs wouldn’t have used sugar, but grape molasses (pekmez) or honey. Ingredients: 1 large leek ¼ cup olive oil 4 cloves garlic, chopped 2 Tbsp Apicius Roman blend, ground 1 bunch Swiss chard, chopped 2 cups chickpeas, cooked Salt to taste ¼ cup pekmez* or […]

November 1, 2015

Spice of the Month Recipe: Shakshuka with Kale and Goat Cheese

Serves 4 Ingredients: ¼ cup olive oil 1 small onion, diced 1 cup kale, chopped 5-6 cloves garlic 1 tsp Cumin, ground 1 tsp Gorria pepper, ground 1 can (28oz/900g) peeled tomatoes 4-6 eggs ½ cup goat cheese Parsley, chopped Basil, chopped salt Method In a large pot, heat oil over medium. Add the onion, kale, […]