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Wednesday, April 24, 2013

East Meets Southwest Bok Choy Meatballs Recipe

Yield: four servings
Time Estimate: 40 minutes overall, including 25 minutes of preparation and 15 minutes of cooking
Storage Notes: serve immediately; pork balls keep for 3 days when refrigerated
Difficulty: moderate

This is one of our favorite appetisers: a fusion of surprisingly complementary flavours, textures, and ingredients. The just-tender bok choy serves as the spoon, cradling Thai-style meatballs infused with our Southwest spice.


  • 2 heads of baby bok choy
  • 2 tablespoons soy sauce
  • 2 tablespoons neutral oil (sesame, grapeseed, or similar)
  • 1 egg
  • 1/2 pound ground pork
  • 1 tablespoon water
  • 1 finely diced head of garlic
  • 1/2 cup panko or breadcrumbs
  • 4 tablespoons Gustus Vitae Condiments' Taste of the Southwest


  1. In a large bowl, add the pork, water, Taste of the Southwest, egg, garlic and panko/breadcrumbs.
  2. Mix throughly and roll into small balls, each around the size of a large marble. Set aside.
  3. Rinse bok choy, peel and reserve individual leaves.
  4. Add oil to a wok or large non-stick pan and heat on high, until just starting to smoke.
  5. Add the pork balls to the wok/pan, working in batches of 5-6 at a time to ensure even cooking. Cook each batch for 3-4 minutes until well browned or slightly blackened. There should not be pink in the center.
  6. As batches are ready, remove from wok/pan and place on paper towels to remove excess oil.
  7. Add soy sauce to another wok/pan (or alternatively, allow wok/pan to cool, wipe down, and reuse), and heat on high.
  8. When soy sauce begins to bubble, add all boy choy leaves. Cook for 1-2 minutes, tossing regularly, until leaves have wilted slightly.
  9. Remove leaves, and arrange on serving platter. Stack pork balls on leaves, and dust platter with Taste of the Southwest. Serve immediately.

Friday, April 19, 2013

Spicy Oven Roasted Corn On The Cob Recipe

Yield: four servings
Time Estimate: 40 minutes overall, including 4 minutes of preparation and 36 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

Corn on the cob is one of life's simple joys. Roasting in the oven removes the hassle of setting up the outdoor grill, and has the added benefit of perfuming your kitchen with the rich smell of roasting corn. We like to keep the husks on for the majority of the cook time, sealing in the flavour and keeping the kernels tender.


  • 4 ears of corn
  • quarter stick of butter 
  • 2 tablespoons Gustus Vitae Condiments' Red Cayenne Salt


  1. Preheat over to 370ºF.
  2. Place unhusked corn directly on baking racks. Cook for 34 minutes.
  3. Remove corn from oven and carefully peel husks.
  4. Place husked corn back in oven and cook for 2 further minutes - this will give the corn a slight charring and more flavour.
  5. Remove from oven, slice butter in 4 pats and allow to melt on corn. Sprinkle with red cayenne salt, and serve immediately.

Tuesday, April 16, 2013

Microwaved Garlic Green Beans Recipe (The Delicious Edition)

Yield: 4 servings
Time Estimate: 7 minutes overall, including 4 minutes of preparation and 3 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

Things that come out of microwaves usually aren't fat-free, aren't bursting with freshness, and often can't compete on taste with foods coming out of the oven. Not so with this recipe: the green beans are perfectly cooked with just the right amount of crunch and the Garlic Pepper Rub adds a sharpness that will have you reaching for more.


  • 4 cups green beans
  • 1 cup water
  • 2 1/2 tablespoons Gustus Vitae Condiments' Garlic Pepper Rub


  1. Wash green beans and cut off ends.
  2. Place green beans in a microwave-safe container, pour in water.
  3. Cover container with plastic wrap and microwave for 3 minutes.
  4. Taking care with the hot container, remove from microwave, strain, and place in a large bowl.
  5. Add Garlic Pepper Rub and stir: the residual moisture will cause the Rub to stick to beans.
  6. Serve.