Chili Cumin Shrimp
1 1/2 pound shrimp, frozen with tail on deveined and peeled
1 teaspoon Spice Barn Fine Sea Salt
1 teaspoon Spice Barn Ground Cumin
1 1/2 teaspoons Spice Barn Chili Powder
1/2 teaspoon Spice Barn Paprika
1/4 teaspoon Spice Barn Butcher's Grind Pepper
1 teaspoon olive oil

Thaw shrimp, sprinkle with 2 tablespoons of lemon juice.  Drain on paper towels and pat dry. Preheat broiler.  Coat broiler pan with cooking spray. Combine in bowl, shrimp, spices, salt, pepper, and oil.  Toss to coat.  Layer shrimp on pan, broil 2 minutes; turn, broil additional 1 1/2 minutes.  Serve with Mango Salsa.

Maple Sweet Potatoes
3 pounds sweet potatoes
1/4 stick butter, melted
1/4 cup heavy cream, warmed
1 tablespoon pure maple syrup
1/4 teaspoon Spice Barn Ground Black Pepper
salt to taste

Preheat oven to 400 degrees.  Prick each potato twice with a fork and bake in a foil lined shallow baking pan in lower third of oven until very tender, about 1 hour.  Remove and cool slightly.  Halve potatoes lengthwise and scoop out warm flesh into a large bowl.  Mash potatoes with a masher, or for a smoother puree force through a potato ricer.  Stir in butter, cream, syrup, and seasonings.

Creamed Chicken in Pastry Shells
6 chicken breasts
1 onion
2 ribs celery
2 1/2 cups water
2 teaspoons salt
6 whole Spice Barn Black Peppercorns
8 frozen puff pastry shells
1/2 cup butter
1/2 cup flour
1/8 teaspoon Spice Barn Ground Nutmeg
1/8 teaspoon pepper
2 ounces diced pimentos, drained
1 cup green peas
1 tablespoon lemon juice
2 cups whipping cream

Place first 6 ingredients in Dutch oven.  Bring to boil; reduce heat, cover and simmer 40 minutes.  Remove chicken and let cool.  Bake pastry shells according to package directions.  Remove chicken from bones; cut into cubes.  Strain broth and reserve 2 cups.  In a pan, melt butter, stir in flour until smooth.  Add broth, nutmeg, pepper and remaining salt.  Bring to a boil; cook and stir 2 minutes.  Remove from heat; stir in pimento, peas, lemon juice, and chicken.  Return to heat.  Gradually stir in cream and heat through.  Serve in pastry shells.

Shrimp Boil Seasoning Mix
4 Spice Barn Bay Leaves
1 tablespoon Spice Barn Tellicherry Peppercorns
1 tablespoon salt
1 tablespoon Spice Barn Whole Allspice
2 teaspoons Spice Barn Cayenne Pepper
1 teaspoon Spice Barn Thyme
1 teaspoon Spice Barn Celery Seed
1 teaspoon Spice Barn Whole Cloves
1 teaspoon Spice Barn Mustard Seed

Combine all ingredients.  Combine 2 quarts of water, 2 mashed cloves of garlic, 1 sliced lemon, 1 small onion quartered with mix.  Cover and bring to a boil.  Simmer 20 minutes.  Bring water back to boil; add 1-2 pounds of shrimp, cover and remove from heat.  Let stand about 3 minutes, until completely pink.

Champagne Shrimp
1 cup champagne
1/4 cup olive oil
3 tablespoons shallots, minced
1/2 teaspoon Spice Barn Ground Black Pepper
24 large uncooked shrimp, with tail
1 teaspoon each dried chives, tarragon, parsley
2 cups champagne
1/3 cup shallots, minced
1/4 teaspoon Spice Barn Tellicherry Peppercorns
2 tablespoons Champagne vinegar

Combine Champagne, oil, pepper, and shallots in zip lock bag.  Add shrimp, seal, shake and let marinate at room temperature for 30 minutes to an hour.  Spray broiler pan with cooking spray.  Drain shrimp and arrange on pan in single layer.  Broil until just opaque, about 2 minutes per side.  For appetizer or first course, stand 3 shrimp upright in center of small plate.  Spoon sauce around and sprinkle with herbs.   Sauce:  Combine champagne, shallots, vinegar, and peppercorns in heavy saucepan.  Boil until reduced to 1/4 cup.  Whisk in butter, 1 piece at a time, until melted.  Season as desired with salt and peper..

Strawberry Fig Brie
12 ounce round of Brie at room temperature
1 teaspoon Spice Barn Butcher's Grind Pepper
1/2 cup strawberry preserves
1 tablespoon balsamic vinegar
1/2 cup chopped Mission figs
crackers

Sprinkle top of brie with pepper and press gently into cheese.  Mix preserves with balsamic vinegar; stir in figs.  Spoon over cheese and serve with crackers.

Parmesan Artichoke Mushrooms
1 1/2 pound large fresh mushrooms
1/4 cup chopped onion
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
14 ounce can artichoke hearts, drained and chopped
3 green onion, chopped
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Spice Barn Ground Black Pepper

Rinse and dry mushrooms.  Remove stems and chop, reserve caps.  Sauté stems, onion, and garlic in oil in large skillet over medium heat for 5 minutes.  Add wine and cook 2 minutes.  Stir in breadcrumbs; remove from heat and cool.  Combine onion mixture, artichoke, and next 5 ingredients.  Spoon into caps.  Place on a lightly greased rack in roasting pan.  Bake at 350 degrees for 12-15 minutes.

Cracked Pepper Salad Dressing
2 cups mayonnaise
1/4 cup water and 1/4 cup milk
1/4 cup buttermilk
2 tablespoons grated parmesan cheese
1 tablespoon Spice Barn Cracked Pepper
2 teaspoons finely chopped green onions
1 teaspoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder

Mix all ingredients until blended.  Cover and chill.

Salmon with Honey Mustard Glaze
1/2 cup olive oil
1/4 cup honey
1/4 cup Dijon mustard
4 cloves garlic, minced
1/2 teaspoon Spice Barn Ground Black Pepper
1/2 teaspoon salt
6 6-ounce salmon fillets, skinless
3 tablespoons chopped fresh dill weed

Whisk first 6 ingredients, reserving 1/3 cup, and place remainder in zip lock bag.  Add salmon and turn to coat.  Cover and refrigerate 2 hours.  Preheat oven to 400 degrees.  Lightly oil a rimmed baking sheet.  Transfer salmon to prepared sheet. Sprinkle salmon with dill, bake 8 minutes and brush with reserved glaze.  Bake approximately 8 minutes longer, until opaque in center.  To serve, place
Herb Roasted Potatoes in center of plate, top with salmon, spoon on pan sauces.  Garnish with sprig of dill.

Berries Macerated in Wine Reduction
20 ounces berries (blueberries/blackberries)
1 bottle bold red wine
1/4 teaspoon ground black pepper
1 teaspoon Spice Barn Pure Vanilla
1/4 cup sugar

Wash, sort, and air dry berries.  In a saucepan, mix wine and sugar; reduce by half. Add vanilla and pepper; cool to room temperature.  Pour sauce over berries and refrigerate 4 hours.