It's (finally) Grilling Time! With snow still falling into the last week of April here in Rochester, we were all eager to see winter finally end. Who

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mad mimi 2-2015

It's (finally) Grilling Time!

chicken w house hog n corn on cob

House Hog Rub on Chicken

With snow still falling into the last week of April here in Rochester, we were all eager to see winter finally end. Who can argue with the replacement - warm and longer days, perfect for leisurely cookouts. We paid our weather dues and now we deserve to grill and chill outside. We've got a few new blends, great for your grill (profiled below). Our BBQ rubs make it easy for you to be the best grill chef in your neighborhood.

Happy grilling!
~Tom and Vicki

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May 17 Class - Join Us

Stuart's Spices is partnering with MVP Health Care's Living Well Program for Active Older Adults to offer the class "Salt Free Cooking." Participants will sample salt-free dishes and learn tips for using herbs, spices, and seasoning blends to make the most of your cooking while reducing your salt intake.

The class is at our shop on Thursday, May 17 1:30–3:00 p.m.
The price is $10 for MVP Members; $15 for Non-Members.

Registration is required. If you are interested, please register by calling Cheryl Minchella (at MVP) at 585-327-5752. MVP Program Code: 4952

Spice Class Opportunities

Mediterranean Class 180410

Our winter classes were a success, with 20-25 participants at each class, learning, eating and having fun. In addition to our 6 open classes, we kept busy with another 4 private group classes. (We are always interested in hosting private classes; for information call our office at 585-436-9329 or email Vicki).

We usually stop our classes during the warmer months. Many who attended AND those who could not attend have asked us not to wait so long. With this in mind, and knowing that summer weekends fill up quickly, we are considering offering a few weekday evening classes. Please let us know ASAP if you would like to attend so we can determine if there is enough interest.

Thursday, June 7: Grilling, Brines and BBQ
6:30-7:30 $7.50/person

Thursday, June 14: Meet the Mediterranean (back by popular demand)
6:30-7:30 $5/person

Here is a list of classes from earlier this year. If you missed one of these and would like it repeated, or if you have a new topic, please email Vicki and let us know. If there is enough interest in any one topic, we will offer it again.
Artisan Salts
Sausage and Jerky Making
Pepper Demystified
Corned Beef and Pastrami
Chili Peppers Revealed

Grillin' News

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Looking to dazzle those taste buds with exciting new flavors for the grill or barbecue? We've got two new additions to the Stuart's Spices BBQ line up.

Smokin' Sweet BBQ Rub will transport your senses with the flavor of a backcountry smokehouse. Just one whiff of this one and you'll know! Meats or vegetables are delectable with its natural smoke and savory sweetness.

Honey Habanero Rub marries two things we are known for at Stuart's: sweet and heat. It's going to deliver more of a spicy kick than our other barbecue rubs, while combining the sweetness of honey. The list of recommended foods for this is just about everything!

Recipe

Baharat Carrots

This recipe could not be simpler to make or compliment carrots more perfectly! It was introduced at our Meet the Mediterranean class.

Carrot Baharat crop

Ingredients:
4-6 rainbow carrots
1 Tbsp olive oil
1½ Tbsp Stuart’s Spices Baharat

Peel carrots and slice lengthwise into quarters. Coat carrots with the olive oil and Baharat. Wrap in foil and bake at 375° for 45 minutes or until tender.

Spice Tip

Fenugreek

Fenugreek Flickr Zoyachubby

Is fenugreek in your spice cabinet? Unless you were making a recipe that called for it, this spice is an uncommon request. It might be in your house, blended into curries, such as Stuart's Spices Madras Curry or Jamaican Curry, or Stuart's Spices Shawarma.

Fenugreek Ground 2048x2048

We sell ground fenugreek and when you first take a sniff, you will notice a similarity to a hay field. One of the plant's common names is "Greek hay" because of this trait. When tasted, the ground seed imparts a bitter, earthy, celery-like and nutty flavor, along with surprise: the flavor we recognize as maple. It's a strong enough resemblance that extract of fenugreek is used in the production of artificial maple syrup.

Want to give it a try? Fenugreek is widely used in Indian cuisine, and it's also found in North African and Middle Eastern dishes.

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