A couple of days ago K. and I stumbled upon a wonderful little place. Okay; we did have a bit or direction from T., who is a friend of ours who just happens to live near this sweet little spot.
Summit Spice and Tea Company is freakin' awesome! If you have read some of my blog, or know me IRL; it's an obvious factoid that I love to cook, and that on most days recipe research is absolute joy! This store was nirvana for me! :)
This store really has been a wonderful discovery for me. T. was right; when I walked in I thought "AHHOOOHHHAWWWAAAAAA!!!!!" As an avid cook (not chef; I am clearly an amateur) I am absolutely overjoyed to find a source for the spices I can't seem to grow on my own ever since our move here; even your basic window-sill parsley, basil, thyme, oregano and sage combo for my pantry. Don't even get me started on my inability to grow a salsa garden here. My kingdom for a green house! ;)
People here have no idea of what real green chile is, and every time we go out for Mexican food we just have to remind ourselves that it's not New Mexican cuisine. I know there are definitely worse things; I'm just missing comfort foods from home. I can replicate most things that I attempt, but sometimes I just want to step into The Church Street Cafe in Old Town Albuquerque and have some green chile stew or carne adovada with real flour tortillas; or a plate of blue corn enchiladas. Heaven! If you ever visit Albuquerque; don't hesitate to go by Church Street. You won't be disappointed.
And if you happen to be in Anchorage; be sure to stop in at Summit Spice. That is a spice shop to rival any other. Tell them Vikki sent you (of course they'll probably just say Vikki who??!!!)
Have a great week!
Enjoy this lovely artist for Sunday Serenade. Amee Mann is one of my favorites.
Today I'll be making a home-made corned beef that I've been brining myself. It is really quite easy. It does take a little preparation because the roast must steep in the brine for at least 5-7 days. I've done this a few times and I love the results. The recipe and photo can be found here.
As always, I tweeked the recipe a bit. I added 4-5 juniper seeds and about 2 tablespoons of red chile flakes to give it some kick. This year instead of a brisket I used a 2 pound tri-tip and a 2 pound eye of round and baked in an oven bag with the simmering liquid. Since these are fairly lean cuts of meat, I basted them both with a little olive oil before placing into the oven bag.
This method is (so far) fail-proof as I have had great success each time I have made it; even though I never make anything the same twice! I know now is a little late to make one for today, but try one anytime. Home-made Ruebens and Corned Beef Hash are awesome from this; trust me!