Golden Gate Spice Blends
Handcrafted in the Bay Area to bring authentic flavor to any homecooked meal!
Inspired Recipies
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Pulled Pork Tacos (Serves 6-8)
Ingredients:
2 lbs pork shoulder or 2 lbs chicken thighs/breastsÂ
1 onion (white or yellow), sliced or diced (personal preference)
3 cups chicken or vegetable brothÂ
½ bottle of Golden Gate Spice Blend
Salt as needed
Optional garnishes: avocados, chopped cilantro, sour cream, pickled red onions
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Instructions:
Pat the meat dry and coat it evenly with your spice blend (and salt as desired).Â
Layer: Place the sliced/diced onion in the bottom of a crock pot or similar slow cooker. Set the meat on top.Â
Add broth: Pour in enough broth so the meat is slightly submerged, about ¼ of the way up the meat. Do not fully cover.Â
Cook on low for 7–9 hours or high for 5–7 hours. The meat should pull apart easily with a fork. Times may vary, so make sure the meat pulls apart easily. If not, leave it for some extra time and re-test.Â
Remove meat and shred with two forks. Discard excess fat as needed, then mix back with some of the onions and cooking liquid. Add more Golden Gate Spice Blend as needed to enhance flavor.Â
Garnish with sliced avocados, chopped cilantro, picked red onions, and sour cream in a tortilla, taco bowl, and more.
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Roasted Veggie Bowl (Serves ~4)
Ingredients:
2 bell peppers
1 medium red onion
2 medium zucchini
3 cups cooked rice or grains
2-3 tablespoons olive oil
¼ - ½ Golden Gate Spice Blend
Optional: 1 lime, chopped fresh cilantro, parsley, or basil
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Instructions:
Heat the oven to 425°F (220°C) and position a rack in the upper-middle of the oven. Line a large sheet pan with parchment for easier cleanup, or use two pans so the vegetables aren’t crowded.
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In a large bowl, toss the vegetables with the olive oil and Golden Gate Spice Blend until evenly coated. Spread them in a single layer on the pan, since crowding causes steaming instead of browning.
Roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and the edges are lightly browned. Zucchini and onion may brown faster than the peppers, so check at the 18-minute mark.
Taste a piece and adjust the seasoning if needed. If your blend doesn’t contain salt, add a pinch.
Divide the warm grains among four bowls and top with the roasted vegetables. Finish with a squeeze of lime and a handful of fresh herbs, if you like.
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Tip: For extra flavor, toss the cooked grains with a teaspoon of olive oil and a squeeze of lime before topping them with the vegetables.
Spice Shrimp Pasta (Serves ~4)
Ingredients:
12 oz bucatini or thick spaghetti
1 lb shrimp, tail-on
2 tablespoons olive oil
1 red bell pepper, diced
3 scallions, chopped
3 cloves garlic
1 cup shelled edamame
1 can (13.5 oz) coconut milk
¼ - ½ Golden Gate Spice Blend
1 lime
¼ cup cilantro
Salt
Instructions:
Boil the pasta in salted water until just shy of al dente, adding the edamame for the last 2 minutes. Reserve ½ cup pasta water, then drain.
Toss the shrimp with 1½ teaspoons spice blend and a pinch of salt.
Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear the shrimp 1½-2 minutes per side until browned, then set aside.
Lower the heat to medium and add the remaining oil, bell pepper, and scallion whites. Cook for 3 minutes.
Add the garlic and cook for 30 seconds.
Stir in the coconut milk and the remaining 1½ teaspoons spice blend. Simmer for 3-4 minutes until slightly thickened.
Add the pasta, edamame, and pasta water, and toss until the sauce coats the noodles.
Return the shrimp to the pan. Finish with a squeeze of lime, the scallion greens, and the cilantro.
