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Drunken Watermelon Salad

July 29, 2018

Dessert, brunch, lunch...no judgement!

Drunken Watermelon Salad

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 x 8 lb. seedless watermelon, peeled, cut into 1-inch pieces
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 2/3 cup sugar
  • 1/2 cup vodka
  • 6 tbsp Grand Marnier
  • 1/4 cup chopped fresh mint
Instructions:
  1. Cut the watermelon into 1-inch cubes and place in a large bowl.
  2. In a separate bowl, combine lemon and lime juice. Add sugar and whisk until it is dissolved. Add vodka and Grand Marnier.
  3. Pour mixture over the watermelon. Sprinkle with freshly chopped mint.
  4. Put the salad in the refrigerator for 1 hour before serving.

Old School Devilled Eggs ft. July's Spice of the Month

July 26, 2018

Paprika is July's SPICE OF THE MONTH! 

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.

Spice of the Month Recipe Series | Well Seasoned, a gourmet food store in Langley serving metro Vancouver, the Lower Mainland and the Fraser Valley

Smoked Paprika Hummus

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 1⁄2 tablespoons sweet pickle relish (available in store at Well Seasoned)
  • 1 teaspoon prepared mustard (available in store at Well Seasoned)
  • 1⁄8 teaspoon each of salt & black pepper (available in store at Well Seasoned)
  • 2 dashes hot sauce (available in store at Well Seasoned)
  • Sweet paprika for garnish (available in store at Well Seasoned)
Instructions:
  1. Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the paprika, and the salt, black pepper, and cayenne in a food processor, or blender. Mash or process until relatively smooth.
  2. Add the chickpeas, tahini, and lemon juice, and process until the hummus is uniform in texture and as smooth as you like it, adding the reserved chickpea cooking liquid as needed if the mixture is too thick.
  3. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon paprika over the hummus, drizzle with the remaining 1 tablespoon oil.

Broccoli & Bacon Salad

July 23, 2018

Sometimes, you just need to go old school! This broccoli salad made with local vinegar in the dressing and crispy local bacon really brings back some great summer memories. #SaladWeek #BeatTheHeat

Broccoli & Bacon Salad

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients for Dressing

  • 1 cup mayonnaise
  • 2 tablespoons Gillespie's Fine Spirits Ltd. cider vinegar*
  • 3 tablespoons honey*
  • 1/4 teaspoon sea salt*
  • 1/4 teaspoon cracked black pepper*

Ingredients for Salad

  • 2 lbs. broccoli florets, cut into small, bite-sized pieces
  • 1 cup grated sharp cheddar cheese
  • 1/3 cup chopped red onion
  • 6 slices Johnstons Local-Quality thick cut bacon
  • 1/2 cup sunflower seeds
  • 1/4 cup craisins or raisins
    • *Available at Well Seasoned
Instructions:
  1. Make the dressing: Combine the mayo, cider vinegar, honey, salt & pepper in a small bowl. Whisk until smooth and set aside.
  2. In a large bowl, combine the broccoli, cheddar cheese, raisins and red onions. Add the dressing and toss to coat. Cover and refrigerate until ready to serve.
  3. Cook the bacon until crisp, drain & chop - right before serving, crumble it over the salad. Add the sunflower seeds and toss well. Taste and adjust seasoning if necessary. Serve immediately.

Smoked Paprika Hummus ft. July's Spice of the Month

July 20, 2018

Paprika is July's SPICE OF THE MONTH! 

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.

Spice of the Month Recipe Series | Well Seasoned, a gourmet food store in Langley serving metro Vancouver, the Lower Mainland and the Fraser Valley

Smoked Paprika Hummus

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 6 garlic cloves, chopped
  • 3 tablespoons Well Seasoned Extra Virgin Olive Oil
  • 2 ½ teaspoons smoked paprika (available in store at Well Seasoned)
  • 1 teaspoon salt (available in store at Well Seasoned)
  • ½ teaspoon black pepper (available in store at Well Seasoned)
  • ¼ teaspoon cayenne pepper (available in store at Well Seasoned)
  • 4 cups drained cooked chickpeas, cooking liquid reserved
  • 1 cup tahini
  • 1/3 cup freshly squeezed lemon juice
Instructions:
  1. Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the paprika, and the salt, black pepper, and cayenne in a food processor, or blender. Mash or process until relatively smooth.
  2. Add the chickpeas, tahini, and lemon juice, and process until the hummus is uniform in texture and as smooth as you like it, adding the reserved chickpea cooking liquid as needed if the mixture is too thick.
  3. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon paprika over the hummus, drizzle with the remaining 1 tablespoon oil.

Paprika Chicken ft. July's Spice of the Month

July 12, 2018

Paprika is July's SPICE OF THE MONTH! 

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.

Spice of the Month Recipe Series | Well Seasoned, a gourmet food store in Langley serving metro Vancouver, the Lower Mainland and the Fraser Valley

Paprika Chicken

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
  • 1 tablespoon Well Seasoned Olive Oil
  • 2 cooking onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sweet paprika (available in store at Well Seasoned)
  • 2 teaspoons fennel seeds (available in store at Well Seasoned)
  • 4 medium sized fresh tomatoes, chopped
  • 1 3/4 cups chicken stock (available in store at Well Seasoned)
  • 1/3 cup sour cream
  • 1/4 cup chopped fresh parsley
  • Salt, to season
Instructions:
  1. Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken. Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat. Stir in sour cream, sprinkle with parsley and serve with buttered noodles of potatoes.

BBQ Pizza Dough

July 08, 2018

Plain or flavoured pizza dough also makes great breadsticks – roll the risen dough into sticks as thin or fat as you like, sprinkle with coarse salt or grated Parmesan cheese and bake until golden.

BBQ Pizza

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 cup lukewarm water
  • 1 pkg. (or 2 tsp.) active dry yeast*
  • 1 tsp. sugar or honey*
  • 2 1/2 - 3 cups flour - all purpose, whole wheat, or any combination of the two*
  • 1 tsp. salt*
  • a drizzle Well Seasoned olive oil*
    • *Available at Well Seasoned
Instructions:
  1. In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. (If it doesn’t get foamy, either your water was too hot and killed the yeast or it was inactive to begin with – toss it and buy fresh yeast or try again!)
  2. Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
  3. Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for half an hour to an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
  4. Roll the dough out into one or two pizzas. Place the dough on a clean pre-heated 400 degree grill. Close the lid and leave it to crisp for 2-3 minutes. Check the dough, if the bottom has some grill marks and is crisp, flip it over. Top the crust with BBQ sauce (or sauce of your choice), toppings and cheese. Reduce the temperature to about 325 degrees and close the lid. Check the pizza every few minutes to make sure the crust isn’t burning – if you need to adjust the temperature either way feel free to do so. When the bottom is crispy with nice grill mark and the cheese has melted remove from the grill and transfer to a cutting board. Slice and serve immediately.
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