Spice Odyssey recipes

Ingredients

• 8 boneless, skinless chicken breasts
• Meteoric Mustard Rub with Brown Sugar, to taste
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups Panko*
• 1 teaspoon smoked paprika
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

For the Honey Mustard Glaze

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon Dijon mustard

Instructions

*Preheat the oven to 375 degrees Fahrenheit.  

*Prepare a baking sheet by lining it with parchment paper or a silicone baking mat; set it aside.  

*To create honey mustard glaze, whisk together mayonnaise, honey, and mustards in a small bowl; set aside.

*Season the chicken breasts with Meteoric Mustard Rub with Brown Sugar, adjusting the amount to your taste.  

*In a large bowl, whisk together eggs and milk.  In another large bowl, combine Panko, paprika, and vegetable oil; season with salt and pepper to your liking.  

*Working with one chicken breast at a time, lightly coat it in flour, then dip it into the egg mixture, and finally coat it with the Panko mixture, pressing gently to ensure even coverage.

*Arrange the chicken on the baking sheet that has been prepared, and bake it for 35-40 minutes, or until the crust turns a beautiful golden brown and the chicken is fully cooked.  

*Serve the chicken right away, accompanied by the honey mustard glaze, and if you like, add a sprinkle of parsley as a garnish. 

Ingredients

• 1/4 cup coarse ground Dijon mustard
• 1/2 shallot, diced
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• Meteoric Mustard Rub with Brown Sugar, to taste
• 1 1/2 pounds chicken tenderloins
• 1 tablespoon vegetable oil

Instructions

*For the Dijon mixture:  Whisk together Dijon mustard, shallot, honey, olive oil, rosemary, lemon juice, and 1 and ½ teaspoons of Meteoric Mustard Rub in a medium bowl.  Set aside half of the mixture in the refrigerator until ready to serve.

*Place the chicken in a gallon-size Ziploc bag or a large bowl.  Pour the Dijon mixture over the chicken, ensuring it is well coated.  Allow the chicken to marinate for a minimum of 2 hours to overnight, or up to 8 hours, turning the bag occasionally.

*Drain the chicken from the marinade.

*Preheat the grill to medium heat.  Brush the chicken with the vegetable oil and season with Meteoric Mustard Rub according to your taste.

*Add the chicken to the grill and cook, turning occasionally, until the chicken is thoroughly cooked, reaching an internal temperature of 165 degrees Fahrenheit.  This should take approximately 8 minutes.

*Brush the chicken with the reserved Dijon mixture and continue cooking for an additional 1-2 minutes.  

*Serve the chicken immediately.

Ingredients

• 1 lb. fresh ahi tuna
• 3 teaspoons Orion Hula Rub 
• 1/4 cup melted butter

Instructions

*Wash the fish and dry it thoroughly using paper towels.  Cut it into steaks approximately ½ inch thick.  

*Heat a frying pan or cast-iron skillet on high until it begins to smoke.  Ensure that the kitchen is properly ventilated.  

*Dip the tuna in melted butter and then cover it evenly with the Orion Hula Rub on both sides.  Gently press the rub onto the surface.  

*Without delay, sear each side on high heat for 10 seconds to achieve a pink center, or for no longer than 30 seconds per side for a well-cooked result.

*Serve immediately.

Ingredients

• 1/3 cup teriyaki sauce
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1 teaspoon minced garlic
• 1 1/2 pounds ground beef 85/15
• 1 ½ teaspoons Orion Hula Rub
• 1 tablespoon olive oil divided
• 8 pineapple rings
• 1 large red onion sliced into 4 thick pieces
• 4 slices provolone cheese
• 4 brioche hamburger buns or King's Hawaiian buns
• lettuce leaves

Instructions

*In a small saucepan over medium-high heat, combine the teriyaki sauce, ketchup, brown sugar, and garlic.  Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes.

*Preheat the grill to high heat.  Shape the ground beef into 4 patties, each approximately ¾-inches thick.  Season both sides of the patties with Orion Hula Rub.

*Grill the burgers over direct high heat for 4 minutes on the first side.  Brush them with the sauce, then flip and continue grilling for another 4 minutes.  Brush the burgers with the sauce again and flip them once more.  Place a slice of provolone cheese on top of each patty.  Grill for an additional minute until the cheese melts and the burgers are cooked through.

*While the burgers are cooking, place the pineapple rings and onion slices on the other side of the grill and adjust the heat to medium.  Grill them for 1-2 minutes on each side until they develop a slight char.  Transfer them to a plate and set aside until the burgers are ready.

*To serve, place each burger on a bun and top with lettuce, a grilled onion slice, 2 pineapple slices and a drizzle of teriyaki barbecue sauce. 

Ingredients

• 4 slices bacon, chopped
• 1/2 cup chopped onion
• 1 cup chicken broth
• 1 1/2 pounds green beans, trimmed and cut in half
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon Solar Citrus Mojo
• pinch of crushed red pepper flakes
• 1 tablespoon butter

Instructions

*Activate the SAUTE mode on the Instant Pot.  Once it becomes hot, apply cooking spray to the inner pot and add the bacon.  Cook until the bacon turns crispy.

*Include the onion and cook for an additional minute.

*Press the “Cancel” button and pour in the chicken broth.  Scrape off any brown bits stuck to the bottom.  

*Introduce the remaining ingredients.  Seal the Instant Pot with the lid and set it to Pressure Cook for 7 minutes.  Allow the pot to naturally release the pressure for 10 minutes.  Then, open the valve to release any remaining pressure.  Remove the lid when the pin drops.

Pork

• Kosher salt and pepper 
• 1 tablespoon sugar 
• 1 (3 1/2-pound) boneless center-cut pork loin roast 
• 2 teaspoons Solar Citrus Mojo blend 
• 10 slices bacon

Sauce

• 20 ounces frozen peaches, cut into 1/2-inch pieces (3 cups)
• 1 cup white wine 
• 1/2 cup sugar 
• 1/3 cup cider vinegar
• 4 sprigs fresh thyme 
• 1/2 teaspoon kosher salt
• 2 tablespoons whole-grain mustard

Instructions

FOR THE PORK:  In a bowl, combine teaspoons of salt and sugar.  Remove the fat cap and silverskin from the roast.  Rub the roast with the salt-sugar mixture, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

FOR THE SAUCE:  In a medium saucepan, bring peaches, wine, sugar, vinegar, thyme sprigs, and salt to a simmer over medium-high heat.  Reduce the heat to medium and let it cook at a strong simmer over medium-high heat.  Reduce the heat to medium and let it cook at a strong simmer, stirring occasionally, until it reduces to about 2 cups and a spatula leaves a trail when dragged through the sauce.  This should take approximately 30 minutes.  Remove from heat and discard the thyme sprigs.  Set aside 2 tablespoons of the liquid portion of the sauce (without peach segments) in a small bowl for glazing.  Cover and reserve the remaining sauce.

*Meanwhile, adjust the oven rack to the upper-middle position and preheat the oven to 250 degrees Fahrenheit.  Line a rimmed baking sheet with aluminum foil and spray it with vegetable oil spray.  Unwrap the roast and pat it dry with paper towels.  Sprinkle with Solar Citrus Mojo and 1 teaspoon of pepper.

*On a cutting board, arrange bacon slices parallel to the edge of the counter, slightly overlapping them to match the length of the roast.  Place the roast in the center of the bacon, perpendicular to the slices.  Bring the ends of the bacon up and around the sides of the roast, overlapping the ends of the slices as needed.

*Place the bacon-wrapped roast, seam side down, in the center of the prepared sheet.  Roast it until the center of the pork reaches 90 degrees Fahrenheit, which should take about 30 to 40 minutes.  Remove the roast from the oven and increase the oven temperature to 475 degrees Fahrenheit.

*Brush the top and sides of the roast with the reserved 2 tablespoons of sauce.  Once the oven reaches the desired temperature, return the port to the oven, and roast it until the bacon is well browned and the meat registers 130 degrees Fahrenheit, which should take approximately 15 to 20 minutes longer.  Transfer the roast to a wire rack and let it rest for 15 minutes.

*Stir mustard into the sauce and warm it over low heat.  Transfer the roast to a carving board and cut it into ½-inch thick slices.  Serve the slices with the peach sauce.