10 Must-Try Recipes from a Midwest Spice House
Jamaican Jerk Chicken Wings
This is a slightly tweaked version of the Spice House's traditional jerk marinade recipe. Mix this up the night before your barbecue, and you'll be ready to go straight to the grill. Serve the wings with Mango Salsa from Spice House customer Ruth Sikes of Chicago.
Spiced Pecan-Apple Salad
"This recipe comes to us courtesy of the Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town," says Spice House co-owner Patty Erd. These ingredients make a memorable side dish.
Sugar and Spice Strawberry Pie
"This is the original recipe handed down from my mother," says former Spice House Chef Jennifer "J.R." Statz. "This dessert is so quick and delicious, you'll make it every year during strawberry season!"
Spicy Rice and Red Bean Salad
Chili powder kicks up the heat in this salad from the Spice House. For tamer flavor, use the smaller seasoning amount.
Quadruple Ginger Cookies
Patty Erd says the secret to this great cookie (left) is the layering of different ginger flavors: ground ginger, candied ginger, ginger juice and ginger sugar. The result is spicy, but delicious! If you love this spice, use the larger amount listed next to each seasoning.
Another unusual dessert is Spicy Brownies, from Spice House customer Alyx Kesselring of Evanston, Illinois. The combination of cinnamon, anise and cayenne pepper gives these brownies a Mexican flavor. The consistency is halfway between cakelike and fudgy.
Asian Coleslaw with Pork Satay
Tom and Patty Erd (left) took over the spice business in 1992 from Patty's parents. Just as they're happy to share recipes, they have customers who bring recipes to them. One favorite recipe is Clay's Colossal Chili, which won a national chili cook-off. "Chef Clay Erickson actually brought me a container of this chili at the store one Sunday afternoon, still warm," Patty says. "Tom was sick that day, so I took it home, and it was perfect for him."