Second-Round April Vino and Hops Club Recipes

It's that time again! Round two of recipes for our wonderful Vino and Hops club members! You will find these recipes use the spices already included in your Club Box! 

April Vino Club

Moroccan Spiced Popcorn (to enjoy with your next Bollywood film, eh? No?)
***These spices are included in your Club Box


8 cups fresh popped popcorn
2 Tbs STM Fresh Basil Extra Virgin Olive Oil*** (We also like garlic in this recipe)
1 1/2 to 2 tsp STM Ras el Hanout Spice Blend***
1 tsp STM Artisan salt***, there are two in your Club box, Red Alder Smoked and Lemon Flake

In a large bowl, drizzle olive oil over popcorn, sprinkle evenly with Ras el Hanout, then salt. If using Lemon Flake, grind first in a grinder, mortar and pestle, coffee grinder or food processor/blender. Toss popcorn to mix and coat each piece evenly.

Now go enjoy that movie!

Do you make your own jerky?

Next time you have a nice cut of meat and an empty dehydrator, try a Moroccan Rub for your jerky. Trim all the fat off the meat and cut into smaller pieces or strips. Sandwich meat between wax paper and beat very thin with a rolling pin or mallet, beat to about 1/4 inch thickness. Combine sugar, STM Ras el Hanout***, STM Artisan Salt***(an essential ingredient to begin the curing process). Rub on to meat liberally. Refrigerate meat overnight. After 8-10 hrs, pat meat dry and place in the dehydrator set to 145 degrees. Dehydration will vary greatly based on meat thickness and ambient humidity. Check the meat starting at about 6-7 hours. Jerky will be done when there is no visible moisture in the interior of the meat, possibly closer to 11 hours.

April Hops Club 

Mexican Tilapia
***These spices are included in your Club Box

1/4 c mayonnaise
2 thinly sliced scallions
1 jalapeno pepper, seeded and minced
2 tsp STM dried cilantro OR 2 Tbs fresh chopped cilantro
1/4 tsp STM Carne Asada seasoning blend***
1 Tbs STM fajita seasoning blend***
4 6oz. tilapia fillets
2 tsp STM Lime Ex Virgin Olive Oil***


To make sauce, mix mayonnaise, scallions, jalapeno, cilantro, carne asada blend and 1 tsp of fajita seasoning. Set aside.

Sprinkle both sides of the tilapia fillets with remaining fajita seasoning. Grill fillets until browned and opaque in the center, about 3-4 minutes on each side.

Serve tilapia fillets immediately with sauce drizzled on top.