Marshalls Creek Spices now carries samples! We offer it for our Salted Blends, No Salt Blends, Non Pariels, Sprinkles, & Sugar Crystals. Here are some examples! They only cost one dollar!

We now have a new choice in stock! It is Dill Onion & Herb Blend. It contains Dill Weed, Oregano, Parsley, Thyme, Onion, & Sea Salt. It will be available as shown and in our new sample size.

Fresh shipment has just arrived!

Our fresh Spinach Flakes have finally arrived & are back in stock!  Place your orders now!

Here at Marshalls Creek Spices we’ve had a few changes!  Because our fundraiser with The Puppy Rescue Mission is going so well, we decided to extend the fundraiser until the END of January! So make sure to place those orders!

For our usual customers, as some of you know, our site had a few technical problems.  So, we redesigned the site and made sure everything is working up to par! Please check it out & give us feedback on what you think!

Ingredients:

• Salmon 1/2lbs fillets, 1″ thick cut in 4 pieces.
• 1 tab chopped ginger or dried and ground in food processor
• 2 cloves garlic chopped or dried
• 1 tablespoon curry powder
• 2 tablespoons lemon juice
• 1/2 tablespoon paprika
• 1/4 tablespoon salt or seafood base 1/2 tablespoon
• 1/8 tablespoon ground cinnamon
• 1/8 tablespoon cayenne
• 1 tab olive oil mix into paste add spread on fish | some water if needed

Over the years we have collected a bunch of recipes submitted by our customers.
We misplaced the folder and we finally found it!
So today we felt like posting two recipes instead of one!

Lorraine one of our valued customers used to send us a recipe once a week, so for a while you’ll be seeing a lot of recipes by her!

Feel free to send us in your recipes & we will gladly post it on the blog & the facebook!

Bacon Wrapped Chicken Thighs

Ingredients:

• 8 slices of bacon
• 8 skinned and boned chicken thighs
• 1 cup cornmeal
• 1 & a half tablespoons of salt
• 1 tablespoon of paprika
• 1 tablespoon of white or black pepper
• 1 tablespoon of garlic pepper
• 1 tablespoon of garlic granulated

Directions:
Place bacon on paper towel on microwave safe plate, top with paper towel.  Microwave on high for 1 minute just so it is limp not fully cooked.
Wrap each chicken thigh with a piece of bacon, secure with a wooden pick.
Combine rest of ingredients in a bowl.  Dredge chicken in cornmeal and spice mixture.
Arrange on a wire rack coated with cooking spray in a roasting or broiler pan.
Bake in the oven at 350 degrees for 50 minutes to 1 hour.

Step 1: Butterfly the pork loin.  Butterflying is when you slice the loin across the middle giving it a butterfly look.  Thinly slice a lemon, make sure the skin is removed so it does not give the pork a bitter taste.  Lay slices on one half of the butterflied pork loin.  If you do not have a fresh lemon you can use dried lemon peel or a bit of citric acid, not too much. 

Step 2: Preparing the stuffing.
Dice shallot and garlic clove.  Lightly saute with olive oil in a small pan till just soft.  Add to panko bread crumbs.  Season with salt, pepper, rosemary, thyme, and california onion.  Also make sure to dice a small apple, this does not get sauteed it is added in raw.

Step 3: Spread breading mixture over half of the butterflied pork loin.  Close the butterflied pork loin so it looks like it did originally.

Step 4: Tie the pork loin as shown with butcher twine.  Sprinkle the top with salt, pepper, rosemary, thyme, paprika, and california onion.

Step 5: Cook at the 375 for 35 minutes.  Then raise the temperature to 425 for 20 extra minutes. (internal temperature should reach at least 155 for the pork loin to be ready).

This is what the pork loin should look like when it is done cooking and ready to serve! Remember to let it rest before slicing.

Here is an optional gravy you can make for when the pork loin is resting.
One vidalia onion sauteed in pan drippings
Tablespoon of lemon curd jelly
Chicken stock
Balsamic vinegar

Directions:
Saute vidalia onion in the pan drippings.  I used the pan that the pork loin was roasted in and put it on top of the stove to make the gravy, so I do not lose any of the flavors from the drippings.  Saute until soft.  Add chicken stock, balsamic vinegar (I used fig flavored, very yummy), and table spoon of lemon curd.  Simmer until reduced and thick.
Add onto pork loin when it is already done cooking, and resting, and sliced.
Enjoy!! This was absolutely delicious and I highly recommend it! This was something my son and I cooked together it was a lot of fun and tasted wonderful!  Everyone enjoyed it even my niece who’s typing this for me ! Hahahahaha!

We at Marshalls Creek Spices have teamed up with The Puppy Rescue Mission.  Soldiers in Afghanistan often take in unwanted mistreated dogs and cats but  when the Soldiers are sent home it is incredibly hard for them to part ways with their new friends and it is even harder to leave them behind, abandoned again.  The cost of flying these animals back is just too expensive for our Soldiers.  The Puppy Rescue Mission makes their dream come true by raising money to cover the air fare home for these adorable cats and dogs so they can get the care and love they need, by the only friends they have, our brave Soldiers.

We are hosting a two week fundraiser for The Puppy Rescue Mission, to raise the money needed to keep these animals and Soldiers together.  25% of your entire order will be donated to the Puppy Rescue Mission.  All our products are included in this fundraiser. Our goal as a company is not only to serve our community with quality spices, and build personal relationships, but it is also to give back to our communities.  It is important to us to help out those less fortunate than us, and make dreams come true.

We are also a drop spot for Long Island Cares.  Long Island Cares is another great organization that donates food, clothing, and toys to families all over Long Island who do not have enough money to purchase these necessary items.

Please get involved and help our Soldiers to come home with one of their best friends they have had out there in Afghanistan.  Your donation will make a difference in someone else’s life.  What greater feeling is there than knowing you have impacted someone’s life deeply and greatly?

Fundraiser begins tomorrow December 29th until January 15th, 2011!
Type in “TPRM” into the notes section so we know you are taking part of the fundraiser! Happy Holidays from Marshalls Creek Spices!

What You Need

• 5 Potatoes
• 1 Medium grated onion
• 2 Eggs
• About 1 cup of matzoh meal
• Kosher Salt
• White/Black pepper ground/cracked/coarse (your preference)
• California onion
• Garlic Powder

 Step By Step

• Grate the potatoes.  Make sure you buy any all purpose white brand of potatoes! You can either use a food processor to grate the potatoes or you can do it the old fashioned way and grate them by hand.
• Take one half of the grated potatoes and chop them.  Keep the other half grated exactly how it is.
• After chopping 1/2 of the potatoes you take the grated half and the chopped half and mix it all together.  Just like before you can chop them using a food processor or by hand.
• After you mix everything together you begin to add in the spices listed above. There is no exact measurement for each spice just make sure you give them all a couple of shakes!
• Then proceed to add the eggs and the matzoh meal.  You want to mix it to the point where you see it becoming pasty.  Make sure it is not too loose and not to dense.  For example so you have an idea mix it to the consistency of waffle batter or pancake batter.
• My personal preference is to use a cast iron pan.  For those who do not own one that is just fine no need to worry just make sure you use any other type of heavy skillet.  Before putting the pan on a flame make sure you put 1-2 inches of olive oil in the pan.  If you prefer not to use olive oil vegetable oil is just fine.
• After putting the olive/veggie oil in the pan you put it on the stove beginning on a high flame because the pan needs to get hot.
• If you want your latkes to be big use a ladle to put the mix into the pan but if you want them on a smaller side use an over sized spoon. (We personally like the smaller size, but it is totally up to you.)  Begin to cook the latkes and put them in the pan.  The pan needs to consecutively stay hot but it can not get too hot so make sure you keep adjusting the temperature throughout the entire process.  You also might need to add more oil as you go along. (Remember to adjust the heat!!)
• You’ll know when each latke is ready to be flipped.  You will see the edges become a golden brown which is the indication to flip the latke.  When you take them out of the pan you put them on a warm dish or platter lined with paper towels, or kraft paper, etc.  You can keep the ones cooked in the oven on a very low temperature (175-200 degrees) while the other ones are still being cooked on the pan. Serve with apple sauce and/or sour cream for a tasty treat.

When you are done cooking they are ready to serve! It is a recipe that has been in our family for years, a recipe that has been passed down.
& We are ready to share this recipe with all of you!
Please enjoy! Leave comments to let us know what you think!
Next week we will give you our Christmas recipe! Happy Holidays
from Marshalls Creek Spices