| Product Description For Reduced Fat Cream For Shrimp | |
|---|---|
| Price | $10.98 (as of Feb 20, 2024 00:20:11 UTC – Details) |
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| Description | Discover a healthier option for enhancing the flavor of your shrimp dishes with our Reduced Fat Cream For Shrimp. Made with high-quality ingredients, this cream adds a creamy and rich texture to your favorite seafood meals while reducing the fat content compared to traditional creams. |
| Usage | Our Reduced Fat Cream For Shrimp is perfect for creating delicious shrimp Alfredo, creamy shrimp scampi, or flavorful shrimp bisque. Simply add a dollop of the cream to your cooked shrimp, toss to combine, and enjoy a velvety smooth sauce that complements the natural sweetness of the shrimp. |
| Benefits | Elevate your shrimp recipes with our Reduced Fat Cream For Shrimp and savor every bite of your culinary creations. |
Product Description:
Moroccan Harissa Spaghetti Squash Salad
| Recipe | Ingredients | Instructions |
|---|---|---|
| Tomato Basil Bisque Soup | C onion minced, 1T garlic minced, 2T clarified butter, 2T Harissa, 2T Salt, 2 jalapeño peppers seeded & minced (optional), 3C whole vine tomatoes peeled & seeded, 4C tomato juice, 2T fresh basil chopped, C basmati rice, 2C water, 2C cream | Sauté onion in butter until translucent. Add garlic, sauté 3 minutes. Add Harissa, salt and jalapeños, cook until peppers are soft. Add whole tomatoes, tomato juice & basil; Simmer on low for 30 minutes. Add rice & water; simmer until rice is completely soft & broken. Soup is very hot: puree in blender in small batches. Add cream; gently simmer 10 minutes. Garnish with additional fresh basil, a few drops of oil and toasted French bread. |
| Harissa Braised Pork Tacos | 4T Moroccan Harissa, 2T salt, 4lb pork butt roast bone-in, 1 onion rough chop, 4 garlic cloves rough chop, 1Qt chicken stock, 2T vegetable oil | Mix Harissa & salt: rub onto entire roast of pork; mix more with same proportions if necessary until no more will stick. Heat heavy-bottom pan to high, add oil, sear pork on all sides until very brown. Turn every minute for 10 minutes. Remove pork from pan, reduce heat to medium. Sauté onions & garlic in rendered fat until soft. Add enough stock to onions to fill half the pan: bring to a simmer. Return pork to pan & cover. Slowly simmer, turning every 15 minutes until pork is falling apart (2 hours). Remove pork from liquid; let rest until cool enough to handle. Turn heat to medium, reduce the liquid until it thickens. Shred pork by hand, removing fat, connective tissue & bones, all to be discarded. Add pork back into fully reduced stock to re-heat for service. Gather your favorite taco toppings, warm your tortillas, load ‘em up & enjoy! |
| Spaghetti Squash Salad with Harissa | ROASTED SQUASH: 1 spaghetti squash, 2t salt, 1T Harissa, 2t butter, 1 sage sprig. | Heat oven to 400°. Split squash in half lengthwise, scoop out seeds and discard. Combine the butter, sage, salt & Harissa, then split evenly into the hollowed out cavities of the squash. On a baking sheet covered with aluminum foil, place both halves of squash cut side down. Don’t worry if the butter/Harissa mix falls onto the sheet. Bake for 30 minutes. Remove both pieces of squash into paper bag, then let rest/cool for 30 minutes. |
| Product Description | Japanese Togarashi Persian Advieh Exotic Flavors 100% Natural |
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| Ingredients | 1T Pomegranate molasses, 1t sherry vinegary, 2T extra virgin olive oil |
| Instructions | Scoop out squash into bowl, break apart by hand until it looks like spaghetti. Toss squash in dressing with goat cheese, pomegranate & mint. |
| Finish | C mint torn, C pomegranate seeds, C goat cheese. Arrange squash salad on the plate, then drizzle with any left-over dressing. Sprinkle goat cheese & pomegranate on top. Finish with a dash of Harissa. |
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| Product Description | Moroccan Harissa Egyptian Dukkah Restaurant Recipes Art of Cuisine |
| Ingredients | MARINADE: 1/4C XVOO, 1T salt, 1T garlic paste, 2T Harissa, 2T lemon juice, 2lb chicken skin-on. Mix oil, salt, garlic, Harissa & lemon juice, chicken: marinate 1 hr in fridge. |
| Instructions | JAJ SAUCE: 1T XVOO, C onion minced, 1T Harissa, 1T garlic minced, 2C tomatoes peeled & crushed, 4T mint dried, 1C lemon juice, 1C water. Sauté onion in oil until soft; add garlic & Harissa, sauté 3 mins. Add tomatoes, simmer 30 min. Add mint, lemon, water, season with salt, simmer 10 min. |
| Finish | In heavy bottom skillet sear chicken skin down on medium until skin is golden. Turn, cook 2-3 mins. Add 3C Jaj sauce, bring to simmer. Arrange chicken on top of stuffing in casserole dish; pour sauce evenly over chicken. Bake covered at 350° until fully cooked 30 mins. Fresh mint garnish. |
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| Our Story |  |
| Restaurant Name | Description | Image |
|---|---|---|
Emmaus Road Restaurant |
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Perugia Old World Cooking Restaurant |
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The Silk Road Restaurant |
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| Attribute | Description |
|---|---|
| Title |
The Silk Road Restaurant |
| Years in Business | 20 years |
| Founders | Rishos brothers and Sam’s wife Elise |
| Establishment Year | 2009 |
| Cuisine Type | Tapas-style |
| Tagline | A Global Tasting Experience! |
| Success | Instantly successful |
| Retirement Decision | After seven and a half years |
| Focus | Booming spice business and catering operation |
| Expansion | Placement on 600 store shelves in the Pacific Northwest and Canada |
| Future Plans | Partnering with restaurant and corporate chefs |
| Product Description |
The Silk Road Catering & SpiceAfter 20 years working in dozens of restaurants, the Rishos brothers together with Sam’s wife Elise, opened The Silk Road Restaurant in 2009 serving tapas-style cuisine with the tag line: A Global Tasting Experience! The Rishos were instantly successful and quickly encouraged to share their passion (and recipes!) with the world. Picture from 2011 at The Silk Road Restaurant. Sam Risho, front row center with his wife Elise, holding their first son Webber. To Sam’s left is Abraham and (at the time) his future wife, Caitlin. Far to the right are Ray Risho and his wife Susie. After seven and a half years, these three Risho decided to retire the restaurant, and focus on their booming spice business, and continue their large catering operation. Abraham, Elise and Sam are committed to a true Global Tasting Experience with every new endeavor. With placement on 600 store shelves in the Pacific Northwest and all over Canada, the next step is to bring these amazing flavors to you in new ways by partnering with restaurant and corporate chefs across the country. And, don’t miss the cameo by little Raena, peeking behind her mom’s legs in the bottom of this picture! |
| Discontinued By Manufacturer | No |
| Product Dimensions | 3.14 x 2 x 1.12 inches; 2 Ounces |
| Item Model Number | BWA48026 |
| UPC | 857178003070 |
| Manufacturer | The Silk Road Cooking, LLC |
| ASIN | B005ZIQ2YK |
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