>Food Network has a new show called SPICE & EASY. I keep missing it and forgot to set the DVR for it for several weeks now! Finally, today I made sure I watched it. It is a pretty good show, the hostess is Janet Johnston, who with her husband are the owners of three spice shops in Colorado called Savory Spice Shops. Actually, a friend from Cookstalk forum has visited the shops in Denver, and told us about the show! You can also order from their website.
Janet has a passion for herbs, spices and cooking so she’s a natural for explaining how to “spice” things up! Today’s show was about a barbecue blend that they make from a recipe submitted by a customer during a contest held in the stores. She made Ribs with Peanut Barbecue Sauce made with Chinese five spice; Chile Glazed Shrimp with Pineapple Ginger Salsa; Celery Root Slaw with wasabi and honey. And her dessert was Grilled Spiced Sugar Bananas with Spiced Nuts.
She used a brine to prep racks of ribs and then after slow baking them she basted them with the Peanut Barbecue Sauce. This got me thinking, I had boneless chicken breasts that needed to be cooked today in the fridge, why not use this brine and sauce for them? I had all the other ingredients as well and love Chinese five spice! I also had broccoli/carrot slaw mix, so I’d make the dressing from her slaw too! Yeah, two new recipes to test out today, admittedly tweaked, but still new!
Brined the chicken breasts for 1 hour then baked @375º for 10 minutes; basted with Peanut Barbecue Sauce and baked for another 20 minutes until done! Very moist and delicious! I cut back on the wasabi as Nana is not a fan, and probably will go full on next time, it was so mild she didn’t even notice it was there! Also looking forward to trying the Celery Root version! I used the broccoli, carrot slaw mix and added scallions, we finished it all!
I think I’ll make the shrimp in Rhode Island next time we visit, they would love it! And maybe the bananas too!
Check out the show and definitely try the recipes!