Dinner just became a whole lot easier and more flavorful with the help of Sweetwater Spice Company’s all-natural, gluten-free and fat-free brines! Have you heard of brining? “Mom” was recently intoduced, and wow – what moist, mouth-watering meats, chicken, fish, and even vegetables can be made! Sweetwater Spice Company has created the only ready-to-use brine on the market. It’s simple – just soak the meat, chicken, fish, or vegetable in the measured amount of brine, and in 30 minutes or less, everything is ready to be grilled or roasted.
The brines are perfect for grilling and authentic slow smoked barbecue, but they also taste delicious roasted. The process of brining prevents overcooking, ensuring that the final product is moist and flavorful while infusing and locking in the natural juices. “Mom” is loving the Tres Chilies Fajita Bath on grilled shrimp. The brines are available in mouth-watering flavors like Apple Chipotle, Smoked Habanero, Lime Jalapeno and Citrus Herb – Turkey Bath.
From the Sweetwater Spice Company Kitchen:
APPLE CHIPOTLE CHICKEN BREAST
We love to show off the Apple Chipotle on boneless skinless chicken breasts – grilled or roasted. Whereas the most common problem with boneless/skinless breasts is dry, stringy meat, a 30 minute soak in BBQ BATH leaves the breast plump and moist while the apple juice and spices caramelize on the outside. You can also try this with fish filets (20 minutes) and shrimp (15 min).
SWEETWATER SEPHARDIC CHAROSET
2 Granny Smith Apples
1/2 Cup Dried Apricots (no sugar added)
1/4 Cup Dried Cherries (no sugar added)
2 cups Muscat wine
1/2 cup Raw Cashews
1/2 cup Raw Pistachios (shelled)
1/2 t kosher salt
1/2 t ground cinnamon
1/4 t ground green cardamom
1/4 t allspice
1/4 t ground clove
Dice the Apricots and place in Muscat wine, along with cherries. Let the dried fruit reconstitute for while you prep the remainder of the recipe (15-20 min).
Lightly toast the cashews and pistachios – be careful not to burn.
Peel and dice the Apples.
Place reconstituted dried fruits, apple, toasted nuts, spices, and 1/4 cup ofthe left over wine into food processor and pulse (do not puree).
Add additional spices and wine as necessary for taste and desired texture.
The flavors in this recipe will meld together over time if it is allowed to sitin the fridge prior to serving.
MORE ABOUT BRINING:
Sweetwater Spice makes the brines in small batches with highly concentrated fruit juices, herbs and spices expertly blended and cooked to perfection. Thebrining process reduces cooking time, preserves the flavors and stop the juicesand sugars from caramelizing and helps retain the heat from the chilies. TheBBQ Bath brine concentrates are ready-to-use in the kitchen and you don’t even need a grill. The brine works just as well for roasting or frying as it does for smoking and grilling. All you need to do is smother the meat, fish or even veggies, with the BBQ Bath and equal parts water and let it soak for 30 minutes to flavor and protect from the perils of uneven heat and overcooking and then cook to perfection.
To learn more about the various brines available from Sweetwater Spice Company, or to order, visit www.sweetwaterspice.com.
*Company generously provided samples and images for this article.*