Spice up your menu with these tasty recipes

The weather’s warming up … so why not add a little spice to your menu too.

The chef at Green Valley Grill in Greensboro showed FOX8’s Shannon Smith some new spice combinations to try.

Here are the recipes:

Scallops with Vadouvan Spice

Moroccan Spiced Lamb Loin

Cauliflower Steak

Charmoula Spiced Chicken Skewers

Churros with Spicy Chocolate

Pan Seared Scallops with Vadouvan

1 pound dry packed scallops
Vadouvan Spice Blend
1/4 cup extra virgin olive oil
salt & pepper to taste
Add oil to sauté pan and heat to medium high.
Season scallops with salt and pepper.
Roll scallops in vadouvan spice blend
Pan sear scallops for about 1 ½ minutes on each side. Scallops should be golden brown.
Makes 4 servings

Vadouvan Spice Blend
4 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon fenugreek seeds
2 tablespoon ground cumin
2 teaspoon brown mustard seeds
1 teaspoon turmeric
1 teaspoon grated nutmeg
1 teaspoon red pepper flakes
1/2 teaspoon ground cloves
salt & pepper to taste
Combine all ingredients and store in an air tight container.
Makes 6 tablespoons

Moroccan Spiced Lamb Loin

8 ounce lamb loin
Moroccan Spice Blend
Dust lamb loin in Moroccan spice blend and grill to desired temperature.
Cut in half on the bias and serve.
Makes 1 portion
Moroccan Spice Blend
4 1/2 teaspoons turmeric
6 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons onion powder
1 1/2 teaspoons ground cinnamon
2 tablespoons fresh cracked black pepper
1/2 cup kosher salt
Combine well and store in an air tight container.
Makes: 24 tablespoons

Grilled Cauliflower Steak

1 cauliflower steak
2 tablespoons butter
Za’atar Spice Blend
6 ounces Roasted Sweet Potatoes
3 ounces Smoked Paprika & Macadamia Pesto
3 ounces spinach, sautéed till wilted
1 ounces ricotta cheese
1 tablespoon chopped cilantro
One head of cauliflower sliced through will yield 3 steaks and there will be plenty of florets left for another meal. Steam one cauliflower steak until soft. Sprinkle with spice blend and sauté in hot butter (or oil) until golden.
Toss diced roasted sweet potatoes in the smoked paprika & macadamia pesto.
Place potatoes in serving bowl. Top with wilted spinach and then with steak.
Sprinkle with ricotta and chopped cilantro.
Makes 1 portion

Za’atar Spice Blend
¼ cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon kosher salt
Add remaining ingredients and mix well..
Store in a cool, dark place in an airtight container.
Make 11 tablespoons

Roasted Sweet Potatoes
5 pounds sweet potatoes, peeled & ½ inch diced
1 cup canola/olive oil blend (50/50)
½ ounces fresh rosemary, chopped
salt & pepper to taste
Toss all ingredients together. Place on sheet pan and bake in 350 degree oven for 15-20 minutes or until soft and golden.
Makes: 5 pounds

Smoked Paprika & Macadamia Pesto
2 ounces garlic, mined
2 ½ cups canola/ olive oil blend
1 pound macadamia nuts, toasted
1 tablespoon dark brown sugar
2 tablespoons sweet smoked paprika
salt & pepper to taste
Sauté garlic in 1 cup of oil. Place all ingredients in food processor and puree till sandy texture in achieved. Adjust salt and pepper.
Makes – 1 quart

Charmoula Spiced Chicken Skewers

2 pounds boneless, skinless chicken tenders
Charmoula Sauce
6 skewers
Roll chicken tenders in charmoula sauce and then place on skewers.
Grill until cooked through out.
Makes 6 portions

Charmoula Sauce
5 fluid ounces fresh lemon juice
2 ounces fresh garlic cloves
5 teaspoons ground cumin
1 teaspoon cayenne pepper
5 teaspoons paprika
2 ounces fresh flat leaf parsley
¾ ounce fresh cilantro
¼ ounce preserved lemon
3 tablespoons water
5 tablespoons Dijon mustard
Salt to taste
7/8 cup extra virgin olive oil
Combine all ingredients EXCEPT OIL in a blender and puree.
While blender is running, slowly add oil in a thin, steady stream.
Makes 3 cups

Churros with Spicy Chocolate

1 cup water
2 ½ tablespoons granulated sugar
½ teaspoon salt (or to taste)
2 tablespoons vegetable oil
1 cup all purpose flour
canola oil for frying
In a saucepot, combine water, sugar, salt and oil.
Bring to a boil; remove from heat.
Stir in flour. Continue stirring until mixture forms a ball.
Allow mixture to cool and then place in a piping bag with a large tip.
Heat about 2 inches of canola oil in a heavy bottom fry pan to 360 degrees.
Carefully pipe out 6 inch long sticks directly into hot oil.
Fry until golden (about 2-3 minutes), turn while cooking.
Remove from fry oil and cool on parchment lined tray to room temperature.
Makes 20 – 25

Spicy Chocolate Sauce
1/2 cup heavy cream
3/4 cup semi sweet chocolate
1/4 teaspoon ancho chili powder
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
In a saucepan, heat heavy cream over medium-low heat until it just begins to bubble.
In a bowl, combine chocolate, chili powder, vanilla and cinnamon.
Pour the hot cream over the chocolate and let stand for one minute (as chocolate begins to melt).
Whisk until mixture is smooth.
Makes 1 cup

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