Author Archive | Richard Sheffield

Baltimore Pit Beef

Baltimore Pit Beef with Tiger Sauce

Baltimore Pit Beef with Tiger Sauce Baltimore Pit Beef, also known as Maryland Pit Beef or just Pit Beef in that part of the East Coast, is a barbecue of a different color….usually pink, when cooked medium rare to medium. I, like many BBQ afficionados, are used to long, slow cooked cuts of pork or […]

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Crusted Filet Mignon with Blue Cheese Butter

Crusted Filet Mignon with Blue Cheese Butter Steaks served with a dollop of Blue Cheese Butter is one of the most flavorful ways to serve steak. Our Crusted Filet Mignon with Blue Cheese Butter is even tastier since our Toronto Steak Seasoning adds a fantastic flavor crust to the steak which is further enhanced with […]

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Creamy Corn Chowder

Creamy Corn Chowder

Creamy Corn Chowder Corn Chowder has a history which can be traced back to the 1880’s, maybe before. As a “cousin” to New England Clam Chowder, corn is used in the base instead of clams. Bacon is used quite frequently in chowders, including clam, for the extra flavor. You can omit the bacon if you […]

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New Mexico Red Chile Chicken Breasts

New Mexico Red Chile Chicken Breasts New Mexico Red Chile Chicken Breasts is a delicious way to add a Southwestern flair to a simple chicken recipe. The flavor of Red New Mexico Chile is entirely different than using Ancho or other chile powders. The earthy, sweet flavor of the Mild Hatch New Mexico Chile we […]

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