Recipes

By chef sara bradley

These are made to bring part of chef sara and freight house into your home, so you can have delicious food but not put a lot of work into it!

Table Bread Dip

Yield: About 1 cup

Active Time: ~5 minutes

Inactive Time: ~10 minutes

½ cup extra-virgin olive oil
1–2 tablespoons balsamic or red wine vinegar
1–2 teaspoons Table spice blend
optional grated parmesan
warm or grilled bread for serving

Pour the olive oil into a shallow bowl.
Drizzle in the vinegar.
Sprinkle Table over the top.
Allow it to sit for about 10 minutes so the dried herbs begin to soften.
Finish with parmesan, if desired, and serve with warm bread.

Little Embers

Yield: About 3 pints

Active Time: ~10 minutes

Inactive Time: ~30 minutes (baking and cooling)

1 box Cheez Its (12.4 oz)
3 Tbsp Ember spice blend
2 Tbsp brown sugar
2 sticks of unsalted butter

Preheat the oven to 350°F.
Place the butter in small saucepan over medium heat. Cook, stirring or swirling frequently, as the butter melts, foams and begins to turn golden. Once the milk solids at the bottom are deep golden brown and the butter smells rich and nutty, immediately remove the pan from the heat. Watch it closely, as browned butter can quickly go from toasted to burned.
Stir the Ember spice blend and brown sugar into the warm browned butter until evenly combined. Make sure to scrap up all browned bits on the bottom of the pan.
Place the Cheez-Its in a large mixing bowl. Pour the seasoned butter over the crackers and gently toss until they are evenly coated.
Spread the crackers in an even layer on a large sheet pan. Bake for 12–18 minutes, stirring halfway through, until golden, fragrant and toasted. Cooking time may vary depending on your oven.
Allow the crackers to cool completely on the sheet pan. They will continue to crisp as they cool.

Store in an air tight container, at room temp, up to 2 weeks.

freight house crackers

Yield: About 2.5 pints

Active Time: ~10 minutes

Inactive Time: ~30 minutes (baking and cooling)

2 sleeves of unsalted saltine crackers (or 1 box of small saltine crackers)
3 Tbsp House spice blend
2 Tbsp brown sugar
2 sticks of unsalted butter

Preheat the oven to 350°F.
Place the butter in small saucepan over medium heat. Cook, stirring or swirling frequently, as the butter melts, foams and begins to turn golden. Once the milk solids at the bottom are deep golden brown and the butter smells rich and nutty, immediately remove the pan from the heat. Watch it closely, as browned butter can quickly go from toasted to burned.
Stir the House spice blend and brown sugar into the warm browned butter until evenly combined. Make sure to scrap up all browned bits on the bottom of the pan.
Place the crackers in a large mixing bowl. Pour the seasoned butter over the crackers and gently toss until they are evenly coated.
Spread the crackers in an even layer on a large sheet pan. Bake for 12–18 minutes, stirring halfway through, until golden, fragrant and toasted. Cooking time may vary depending on your oven.
Allow the crackers to cool completely on the sheet pan. They will continue to crisp as they cool.

Store in an air tight container, at room temp, upto 2 weeks.

Tradition Oyster Crackers

Yield: About 2.5 pints

Active Time: ~10 minutes

Inactive Time: ~30 minutes (baking and cooling)

2 bags oyster crackers, about 18 ounces total
3 tablespoons Tradition spice (reserve 1 tablespoon of mix to sprinkle on crackers immediately after cooking)
2 tablespoons brown sugar
2 sticks unsalted butter

Preheat the oven to 350°F.
Place the butter in small saucepan over medium heat and melt. (you can also use the microwave)
Mix 2 tablespoons Tradition spice mix and brown sugar into the warm butter until evenly combined.
Place the crackers in a large mixing bowl. Pour the seasoned butter over the crackers and gently toss until they are evenly coated.
Spread the crackers in an even layer on a large sheet pan. Bake for 12–18 minutes, stirring halfway through, until golden, fragrant and toasted. Cooking time may vary depending on your oven.
Sprinkle the remaining spice mix on the crackers before allowing them to cool completely on sheet pan.They will continue to crisp as they cool.

Store in an air tight container, at room temp, upto 2 weeks.

Pecans using HOUSE spice blend by Season & Shadow created by Top Chef finalist Chef Sara Bradley

House Spiced Pecans

Yield: About 1 pint

Active Time: ~5 minutes

Inactive Time: ~30 minutes (baking + cooling)

2 cups raw pecan halves (about 8 oz)
1 large egg white
1 tbsp water
2–3 tbsp The House spice blend
3 tbsp brown sugar

Heat oven to 300°F. Line a baking sheet with a silicone baking mat or use a non-stick pan.
Whisk egg white and water until foamy.
Add pecans, stir to coat.
Sprinkle in The House spice blend and sugar, mix well.
Spread on baking sheet in one layer.
Bake 25–30 minutes, stirring every 10 minutes. .
Cool completely and store in an airtight container upto 4 weeks.

Salad with dressing using TABLE spice blend by Season & Shadow created by Top Chef finalist Chef Sara Bradley

Creamy Garden Dressing

Yield: About 1 ¼ cups (enough for 6–8 salads)

Active Time: 5 minutes

Inactive Time: 15 minutes chill

½ cup mayonnaise
¾ cup buttermilk
2 tbsp The Table Blend (plus more for garnish)
1 tbsp lemon juice or red wine vinegar
½ tsp salt
¼ tsp black pepper

Whisk mayo, buttermilk, and lemon juice until smooth and pourable.
Stir in The Table herb blend, salt and pepper. Adjust seasoning to your liking.
Chill at least 15 minutes before serving so it sets and flavors meld.
Sprinkle more herb blend on top for garnish.

To create a veggie dip, swap the ratios for ¾ cup mayo and ½ cup buttermilk.

Ember Spice Pork Chop

Yield: 2 servings

Active Time: 15 minutes

Inactive Time: 20 minutes

2 (10 oz) pork chops
2 tbsp cooking oil
2–3 tbsp The Ember blend

Dry the chops and rub them with oil.
Season all over with the Ember spice blend and let sit a bit.
Sear on a hot grill, with the lid open, until nicely browned, about 2-3 minutes per side.
Turn heat down and cook until they hit 140°F inside.
Let them rest a few minutes before serving.

Other Easy Ways To Use the Blends

House sour cream party dip - Add this blend to a small bowl of sour cream and dip with chips or sliced carrots / cucumbers

House breakfast potatoes- toss diced potatoes with oil and house before roasting. Use a little bacon fat for the oil to really make it over the top.

House roasted vegetables - especially carrots, cauliflower, broccoli, cabbage, squash and sweet potatoes.

House meatloaf or meatballs - use it in place of the salt, pepper, garlic and onion normally added separately.

House butter - mix 2 tablespoons of butter with 2 stickers of soft butter. Store in an airtight container and keep in the fridge for just about anything

Chef Dip - Add to seasoning to sour cream and fesh chopped parley or scallion. Serve with potato chips

Chef Burgers - mix a little into your ground beef. Make sure to season the outside of the burger again before grilling.

Chef Roasted Mushrooms - roast mushrooms in a pan with a little oil and butter. After they are cooked, season heavily with Chef blend. Drizzle with a little lemon juice or truffle oil.

Chef Honey Soy Glaze (for meat) - mix honey, soy sauce and Chef blend. Brush over meat when it is halfway done cooking. The honey can burn, so be careful.

Chef Honey Soy Glaze (for veggies) - mix honey, soy sauce and Chef blend. Drizzle over roasted veggies before serving.

Chef Gravy - season any pan sauce or gravy with chef blend in place of salt

Embered sweet potatoes - Sprinkle on frozen sweet potato fries (or chopped sweet potatoes) before baking

Ember Candy Bacon - sprinkle ember spice and a little brown sugar on sliced bacon before cooking.

Ember Grilled Meats - Rub on any meat 30 minutes before you throw it on the grill!

Ember Elote - rub a little mayo, lime, cotija cheese and ember spice on your corn after you grill it(or an veggies for that matter)

Ember Honey Butter - mix 2 tablespoons of spice, 2 tablespoons of honey, and 2 stickers of soft butter. Store in an airtight container and keep in the fridge for just about anything. Suggest serving at room temp with your favorite rolls or toast.

Embered Watermelon - sprinkle over your favorite sliced melon.

Ember Everywhere - use this spice in place of you chili seasoning, bbq seasoning, or fajita seasoning

Table Baked Goods - Add to your favoirte recipe of biscuits, scones, or pull apart bread

Table Buttered Buns - brush store bought buns/rolls with butter and sprinkle with table blend. Toast in the over per package directions. Finish with another brush of butter and dusting of Table before serving.

Table Yogurt Dip - grate a cucumber on the box grated. Mix with yogurt, table blend, and little lemon juice and salt. Serve with fresh veggies and pita chips.

Table Salad - fancify any store bought salad by adding a little table blend to the mix. We love it with chicken or pasta salad.

Table Rice - cook rice per package directions. Add a good knob of butter and sprinkle of Table once cooked. Serve immediately.

Tradition Mashed Potatoes - add to your families favorite mashed potato recipe. Season withany additiona salt after you add the spice blend

Tradition Buttered Veggies - drizzle veggies with oil and sprinkle with spice before gilling or roasting. Always finish with an additional sprinkle before serving.

Tradition Popcorn - sprinkle over popped popcorn for a butter twist. Add a little grated popcorn to make it even more delicious.

Tradition cornbread - skip the salt in your cornbread recipe and use this blend instead.

Tradition garlic bread - mix tradition into softened butter, chopped garlic, chopped parsley. spread over cut baguettes or texas toast and toast until golden brown.

Tradition seafood boil butter - mix equal parts tradition with you favorite seafood boil spice. Sprinkle heavily over everything after they have been cooked.