Recipes - Curry Spice Dressing / Rub Herb Mix

Use 1 to 2 Tbls. as a meat rub.  Blend with butter or margarine over fresh steamed vegetables.  Sprinkle onto fried or scrambled eggs.  Use with vinegar and oil to create a marinade or salad dressing. Combine 1 Tbls. of the blend with 2/3 cup oil and 1/3 cup vinegar for a tangy salad dressing.

 

Basil Curry Dip 

Combine all ingredients in a medium bowl and mix well.  Allow to meld 30 to 60 minutes before serving with pita bread, veggies, or crackers.  It is a guaranteed hit.

 

Advanced Vinaigrette Dressing

½ cup fruit or herb vinegar

1/3 cup honey

1 T stone ground mustard

1 Tbls lime juice

¾ tsp salt (optional, leave out if using a Dressing mix with salt)

1 clove minced garlic

2 Tbls. Chopped onion

½ tsp thyme

2 to 3 tsp  Backyard Patch Salad Curry Spice Dressing Mix in ½ cup olive oil

 

In a blender, mix together: vinegar, honey, mustard, lime juice, garlic, onion, thyme and optional salt. With blender on slow speed, drizzle in olive oil. Chill before serving. Makes 1 ½ cups of dressing

 

Oven-Fried Spiced Chicken Breast

Preheat oven to 375 degrees F. Combine cornflakes with Beau Monde in a shallow dish and mix well.  Brush chicken with milk and roll in crumbs until well coated.  Place in a non-stick or lined baking dish. Bake for 25 to 30 minutes or until juices run clear.

 

Spice Rubbed Pork

1 ½ pounds pork tenderloin

3 ½ tsp Curry Spice Dressing / Rub Mix

½ tsp salt

4 2-ounce pieces store bought cornbread

 

Preheat grill for covered direct grilling on medium high. In small bowl add salt and curry spice dressing blend.  Rub all over pork.  Grill covered 15 minutes or until cooked through. (internal temperature 145 degrees.)  Add cornbread to grill and grill 1 minute per side until toasted.  Transfer pork and cornbread to cutting board, tent with foil.  Thinly slice pork and serve with cornbread and Snap-Pea Cucumber Salad (Ranch Dressing)

 

Firecracker Grilled Salmon

 

  • 8 (4 ounce) fillets salmon
  • 1/2 cup peanut oil
  • 4 tablespoons soy sauce
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons green onions, chopped
  • 3 teaspoons brown sugar
  • 5 tsp. Backyard Patch Curry Spice Dressing Mix 
  • 1 tsp. sesame oil
  • ½ tsp. salt

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, herb mix, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. 

 

Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. Serve with dressed greens or grilled fruit.