RECIPES EVERYTHING SPICE BLEND 1½ CUPS Customize your everything spice by using smoked or pink salt or adding caraway, paprika or chile flakes to the blend. ½ cup dehydrated garlic ½ cup dehydrated onion ¼ cup poppy seeds ¼ cup sesame seeds 2 tsp. flaked or kosher salt • Combine all ingredients in a medium bowl and stir until evenly combined. Store in an airtight container up to 6 months.
EVERYTHING GRILLED PORK LOIN 6 TO 10 SERVINGS 1 3- to 4-lb. pork loin 3 Tbsp. kosher salt 3 Tbsp. Everything Spice Blend (recipe precedes) • Rinse the pork loin, pat dry with paper towels and place on a baking sheet. Sprinkle all over with salt and let rest at room temperature 1 to 2 hours. • Prepare a charcoal grill for medium, indirect heat. • Rub the pork loin with the spice
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blend. • Place the meat on the grill over indirect heat. Cover the grill and cook, turning every 15 minutes, until the internal temperature reaches 140 degrees, about 1 hour. • Let the meat rest, covered with foil, 15 minutes, then slice and serve immediately.
• Use 2 spoons or an ice cream scoop to distribute the batter evenly into the muffin tins. • Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. • Serve immediately or store for several days in an airtight container.
EVERYTHINGCHEDDAR CORN MUFFINS
EVERYTHING CRACKERS WITH SMOKED SALMON DIP
24 MUFFINS This recipe can also be made as cornbread – simply bake in a 9-by-12inch pan 20 to 25 minutes. 2½ cups flour 1½ cups cornmeal 1 Tbsp. Everything Spice Blend (recipe precedes) 1 Tbsp. sugar 4 tsp. baking powder 1 tsp. kosher salt ½ tsp. baking soda 2¼ cups buttermilk ½ cup butter (1 stick), melted 2 eggs, beaten 2 cups shredded cheddar cheese (4 oz.) • Preheat the oven to 400 degrees and grease or line 2 12-cup muffin tins. • In a large mixing bowl, combine the flour, cornmeal, spice blend, sugar, baking powder, salt and baking soda. Add the buttermilk, butter and eggs, and stir until barely combined. Gently fold in the cheddar. The batter may have some lumps.
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and forms a ball. It should be wet enough to roll out, but not sticky. Divide the dough in half and place one half on a clean, floured surface. Using a floured rolling pin, roll the dough to 1∕8 -inch thick. For precisely shaped crackers, cut the dough using a pizza cutter or cookie cutter and place on an ungreased baking sheet. For rougher edges, place the whole dough sheet on the baking sheet. Repeat with the second half of the dough. Bake 12 minutes, until the crackers begin to brown. Cool on a wire rack. If you baked the whole sheet, break the crackers to preferred size. Serve immediately with smoked salmon dip or store in an airtight container up to 1 week.
8 TO 10 SERVINGS For more intense everything flavor, brush the crackers with oil before baking and sprinkle additional spice blend on top. 4 cups flour, plus more for dusting 2 Tbsp. Everything Spice Blend (recipe precedes) 2½ tsp. kosher salt 2 tsp. sugar ½ cup plus 2 Tbsp. olive oil 12 to 14 Tbsp. ice water (about ¾ cup) Smoked Salmon Dip, for serving (recipe follows) • Preheat the oven to 425 degrees. • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, spice blend, salt and sugar. With the mixer on medium speed, drizzle in the oil and mix until combined and the dough forms pea-sized crumbles. • Add the ice water 1 tablespoon at a time until the dough holds together
SMOKED SALMON DIP ABOUT 10 OUNCES 1 8-oz. package cream cheese 2 oz. smoked or cured salmon 2 tsp. minced capers 2 tsp. minced red onion 1 tsp. white wine, vermouth or lemon juice ½ tsp. kosher salt Freshly ground black pepper to taste • Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment and mix on medium speed until softened, 2 to 3 minutes. • Add the salmon, capers, onion, wine, salt and pepper. Mix until evenly combined. • Serve immediately or refrigerate in an airtight container up to 1 week.
June 2017