January 2020 Newsletter - "The Art of Food"

WELCOME TO 2020!

We wanted to take a few minutes to thank everyone for their support over the past 3 years. Without you, we would not be embarking on our new journeys in 2020...

 

The Big Move! Nashville Spice Company is moving to a larger location here in Nashville, Indiana in Coachlight Square. Last day to shop in our current location will be January 5. You will be able to shop online during our move.

 

Opening a New Store! We are excited to announce that our new store; "Home - The Art of Living" will be coming to our current location in the Spring of 2020.

 

We can't wait to share these exciting times with you and look forward to seeing you in 2020!

 

We wish everyone a happy and prosperous New Year! Thank you from the bottom of our hearts - we appreciate your continuing support!

 

Watch for updates on our Facebook and Instagram pages.

Thank you for supporting us over the past several years and helping us to grow. We are excited for our expansions coming in 2020!

JANUARY NEWS...

The holidays are over and we are so excited to begin our transitions of moving to a new location and creating an exciting new shopping experience for your home.

 

During the Nashville Spice Company's store move, you can still get all of your favorite products online at NashvilleSpiceCompany.com.

 

Our January featured Spice of the Month is Nashville Spice Company Moroccan Vegetable Rub. To keep you warm during January, try our warm, tasty stew recipe - African Vegetable Stew.

 

Our featured product is from your favorite vendor - Bourbon Barrel Foods. They have teamed up with Chef Edward Lee and created this original Sambal Hot Sauce. One part Southern soul, one part Asian spice, and one part New York attitude, Chef Edward Lee is a Korean-American who grew up in Brooklyn, trained in NYC kitchens, and has spent the better part of a decade honing his vision at 610 Magnolia restaurant in Louisville, KY.

 

Enjoy your January and keep following us daily on Facebook, Instagram and our own You Tube channel for regular updates! Remember to watch and share our Friday videos! You can always shop online anytime!

 

SPICE OF THE MONTH - Moroccan Vegetable Rub

When you are looking for something a bit different for your vegetables our Nashville Spice Company Moroccan inspired Vegetable Rub is the perfect treat. Our Nashville Spice Company Moroccan Vegetable Rub has the sharpness of paprika, a dash of heat from the chili powder and cayenne and then some delicate sweetness from the cinnamon, allspice and cloves. Ingredients: Cumin, coriander, chili powder, smoked sweet paprika, cinnamon, allspice, ginger, cayenne and cloves

 

This vegetable seasoning will quickly become a hit with friends and family, providing an exotic flare to corn on the cob, cauliflower and broccoli to name a few. Try the rub with roasted root vegetables and tubers such as carrots, celery roots, onions, parsnips, potatoes, sweet potatoes and turnips. Try it on your oven baked fries!

 

How to use - lightly coat your vegetables with olive oil, sprinkle and rub the Nashville Spice Company Moroccan Vegetable Rub into the vegetables. We suggest using about 1 tablespoon of rub per pound of raw vegetables. For maximum flavor, let the vegetables sit in the refrigerator for several hours before cooking.

 

Like to grill? Put the seasoned vegetables in aluminum foil, wrap them up and cook them on the grill. Ingredients: Cumin, coriander, chili powder, smoked sweet paprika, cinnamon, allspice, ginger, cayenne and cloves.

 

RECIPE OF THE MONTH - African Vegetable Stew

This African Vegetable Stew comes to you courtesy of ingredients merging from all over the world to be incorporated into one tasty and deliciously spiced dish. Chickpeas, also known as Garbanzo beans, are an ingredient used all over the African continent, as beans are a relatively easy to grow and sustainable protein source that is neutral in tasting and versatile enough for a variety of dishes.

 

The other vegetables in this dish are a congregation of vegetables that have found their way into African kitchens from various regions - Parsnips are a vegetable that are sometimes associated with Morocco, where our Nashville Spice Company Moroccan Vegetable Rub takes inspiration from, zucchini (summer squash) and tomatoes are grown in South Africa as a part of their colorful diet.

 

Like North America, only a small number of vegetables now eaten by Africans today actually originate from the continent- though some crops were introduced by friendly trading, it is far more likely that most of the diversity culinarily experienced is a result of centuries of repeated colonization by European settlers who introduced (or forced) their preferences to different areas.

 

 Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 teaspoon diced jalapeno pepper
• 2 zucchinis, sliced thin
• 2 parsnips, sliced thin
• 1 sweet potato, peeled and diced
• 1 tbls. Nashville Spice Company Moroccan Vegetable Rub
• 1 16 oz. can garbanzo beans, drained
• 1 14.5 oz. can diced tomatoes, undrained
• 1 cup water
• Pinch of Asafoetida Powder

 Directions:

1. Heat olive oil in a large Dutch oven and sauté onions and jalapenos until softened.
2. Add zucchinis, parsnips, and sweet potato, stirring to combine.
3. Add Nashville Spice Company Moroccan Vegetable Rub, stirring to combine.
4. Add garbanzo beans, diced tomatoes, water and Asafoetida Powder, stirring to combine.
5. Simmer for 30-35 minutes or until vegetables are tender.

Serve over rice or couscous...

 

FEATURED PRODUCT - Chef Edward Lee's Sambal Hot Sauce

Chef Edward Lee and Bourbon Barrel Foods have teamed up to create this original Sambal Hot Sauce. This sauce, inspired by the Sambals of Southeast Asia, starts with a fermented chili paste layered with flavors that pull from the umami elements of Asia to the sweet and smoky notes from the American South. It is the best of both worlds. Put it on anything where you want a spicy, savory, umami kick.

 

Chef Edward Lee was born and raised in Brooklyn, New York to Korean parents. Edward Lee began cooking at the age of eleven and credits his grandmother with first sparking his interest in food. Edward Lee’s approach to cooking frequently blends the flavors of his Korean heritage, culinary traditions, and ingredients of the southern United States including sorghum, ham, and bourbon.

 

Lee now resides in Louisville, Kentucky. He is the executive chef and owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky and culinary director for Succotash in Washington, D.C., Maryland. His accolades include being a finalist multiple times for the James Beard Foundation Awards for Best Chef, Southeast. He is the author of the best-selling cookbook Smoke & Pickles. He appears regularly on television, most recently as the Emmy-nominated host for Season 3 of Mind of a Chef. Lee has also created a line of bourbon with Jefferson’s Reserve that has generated praise from the nation’s top publications.