Let’s talk spices today, shall we?
I rarely donate to charities, especially of the human kind. (Show me an animal in need, though…and that’s another story.) There’s just not enough money to go around. Ah, to be rich and spread it like wildfire. Maybe in my next life.
But two years ago, chef Pete Taylor and fellow food blogger guru, Heather Scholten from Farmgirl Gourmet, started a Kickstarter campaign.
I remember seeing this spice block, and thinking, “That’s just awesome. That needs to happen.”
And before I knew it, I was helping fund the cause. Albeit a small contribution, but hey, every bit counts!
They have since turned that campaign into a successful spice company called Spiceologist.
Thinking outside the grill, their collection of 100% natural rubs aren’t just for the BBQ. How about in your brownies, Bloody Mary, monkey bread, or on your popcorn? Those crazy cats are always experimenting.
I use their Smoky Honey Habanero and Chile Margarita like nobody’s business. Those little granules are like gold, I tell you.
Other favorites are the Black Magic and Tandoori Glory.
They’re all good!
Today, thanks to my wonderful peeps at Spiceologist, I’m giving away the four mentioned above. One lucky U.S. reader has the chance to be transported to spice Heaven.
Enter by using the widget below (sometimes it take a few seconds to load, so please be patent.)
If you don’t win, you can buy them online. And you should. Seriously. Get your hands on their honey habanero to make this chicken. It’s awesome!
Oven-Baked Habanero Buttermilk Chicken
- 1 cup buttermilk
- 1 1/2 tablespoons smoky honey habanero spice rub
- 8 chicken drumsticks
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- cooking spray
- In a large bowl, whisk together the buttermilk and habanero rub until combined. Place chicken in a large re-sealable ziploc bag; pour liquid over the drumsticks. Seal the bag and toss to coat. Refrigerate for at least 2 hours or ideally overnight.
- Preheat oven to 375º F. Place a wire rack over a rimmed baking dish and coat generously with cooking spray. Set aside.
- Add the flour, salt, and pepper to a rimmed dish and mix to combine. Remove one drumstick from the marinade and tap off excess buttermilk. Dredge in flour mixture to coat and place on prepared wire rack. Repeat with remaining drumsticks. Spray generously with cooking spray and bake for 40-45 minutes, or until juices run clear when chicken is pierced with a knife. Serve immediately.