Tradewinds Spice Company of Hawaii

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Recipes from Tradewinds Spice Company of Hawaii




Juian Jerk Chicken

Ingredients:

2 lbs. boneless, skinless chicken breast
2 tablespoons Juain Jerk Seasoning
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
3 garlic cloves

Directions:

Place your chicken in a zippered bag along with your oil, spice, vinegar, and garlic cloves. Marinate for 8 hours+ - the longer it is marinated the more flavorful it will be. Cook on a hot grill until clear juices run from the chicken. Serve with your choice of sides.





Cindy’s Chili Recipe

I would like to share with you a Chili recipe from our first website customer. Whose name happens to be Cindy Johnson! No relation. She first found our products while visiting Kauai in 2001 and uses the Madame Pele's Heat in her chili. After making it for her staff, the girls wanted to get the spice blend for themselves. Cindy said, “I LOVE it! I couldn’t make my chili without it. I also use it for loads of Mexican food.

Ingredients:

1 lb. ground beef, not lower than 80% fat
1 medium red or white onion chopped to ½ inch cubes
3 garlic cloves minced or pressed
1 can red kidney beans, drained
1 can cannellini beans, drained
2 cans pinto beans
1 can black refried beans with cumin and lime
1 medium can or diced mild green chilis or roasted fresh chilis
1 ½ cup spicy V8 juice
2 large cans diced tomatoes
2 tablespoons oregano
5 tablespoons red chili powder
2 tablespoons of Madame Pele’s Heat (key ingredient)
1 teaspoon salt

Directions:

Put all ingredients into Crockpot on low except for the beef. Cook up beef until very brown in pan. Add to Crockpot. Add 2 cups water to pan and simmer to release brown bits. Add to Crockpot. Simmer all day. Serve with corn bread and honey. My daughter loves to add lots of sour cream to her chili.





Koke`e Curry Beef with Apples

Ingredients:

3 lbs. beef, cubed
½ cup flour
1 tbsp. Koke`e curry powder
2 cloves garlic, minced
1 cup raisins
4 apples, peeled and cored, chopped
1 cup chopped onion
2 tsp. salt
½ tsp. pepper
1 can beef broth
Rice and curry condiments

Directions:

Dry beef. Coat beef with curry and flour. Place meat in crock pot and add garlic, raisins, apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook 8-10 hours or until meat is tender. Before serving add more curry to taste. Makes 6-8 servings.





Cucumber Feta Salad

Ingredients:

4 large firm cucumbers
1 large can black olives, sliced
½ bottle Balsamic Vinaigrette (I use Paul Newman’s)
1 tub cherry or grape tomatoes sliced in half
½ teaspoon Leilani’s Season Salt (or salt to taste)
½ teasoon Anuenue 5 Kind Peppercorns coarse ground (or pepper to taste)
1 block Feta cheese crumbled (I use Tomato Basil Feta)

Directions:

Mix first 6 ingredients together then fold in the Feta and chill. Serves 4.





Tofu Scramble

Ingredients:

3 Tablespoons Olive or Vegetable Oil
1 small onion or 4 green onions diced
4 garlic cloves diced
8-10 large sliced fresh mushrooms
2 sliced red or yellow peppers
½ bag of frozen tater tots or hash browns
1 block firm tofu crumbled or 1 bag of tofu pre-crumbled
3-4 healthy handfuls of sliced/shredded Kale (may substitute fresh spinach, but add last)
1 tub cherry tomatoes halved
¼ cup soy sauce
1 capful Liquid Smoke
1/8 cup Nutritional yeast
1/8 teaspoon cumin
½ teaspoon tumeric
½ teaspoon Tradewinds Koke`e Curry Powder
Tradewinds Leilani’s Season Salt to taste (remember the soy sauce is also salty)
Tradewinds Anuenue 5 Kind Peppercorns to taste

Directions:

Cook potatoes in oil until they begin to be crispy. Add in onion, kale, garlic, and peppers cooking until still slightly firm. Add tofu, cooking until heated through. Add cherry tomatoes and mushrooms and continue stirring until heated through. Now add soy sauce, Liquid Smoke, Nutritional yeast, cumin, turmeric, and lightly sprinkle Koke`e Curry over entire dish. Cover and cook until kale softens. Serve with tortillas like a breakfast taco or crumble tortilla chips and serve in a bowl. Serves 4.

Side note: You can add many different vegetables to this dish and it is great. Fresh corn, chick peas, and zucchini to name a few. The ideas are endless.





Carrot Cake

Ingredients:

½ cup sugar
4 eggs
½ cup vegetable oil
2 cups sifted flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 ½ tsp. cinnamon
4 cups grated carrots
1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. Grease and flour a 13" x 9" x 2" pan. Beat sugar and eggs until thickened and stir in oil. Sift together flour, soda, powder, salt, cinnamon; Stir into egg mixture. Fold in carrots and nuts. Bake 40 minutes or until golden brown. Top with cream cheese frosting.





Tarragon Steak

Ingredients:

½ cup lemon juice
¼ cup catsup
¼ cup water
¼ cup oil
1 tsp. sugar
1 tsp. salt
½ tsp. tarragon leaves
¼ tsp. garlic powder
1 ½ - 2 lb. beef tip steak, cut ¼" to ½" thick
2-3 tbsp. oil

Directions:

Combine lemon juice, catsup, water, oil, sugar, salt, tarragon and garlic powder. Cook slowly 5 minutes, stirring occasionally. Cool, place steaks and marinade in plastic bag, tie securely and place in a pan and refrigerate for 6 hours to overnight. Turn several times. Remove steak from marinade and pat dry with paper towel. Heat 2 to 3 tablespoons oil in skillet and panfry steaks 5 to 7 minutes. Makes 6 to 8 servings.