Burlap & Barrel: Single Origin Spices - Chef Marc Murphy’s Season with Authority Collection
Written by Debra C. Argen and Edward F. Nesta   
Marc Murphy - Trio of Spices at Burlap & Barrel
Acclaimed chef and restaurateur Chef Marc Murphy, who Chopped and Food Network fans know as a judge and the chef who tells cooks to "season with authority," now makes it easier than ever for home cooks to do exactly that with his spice collection from Burlap & Barrel: Single Origin Spices. A trio of delectable spices, Chef Marc Murphy's Season with Authority Collection includes Chef's Best Friend a mélange of NY salt and Zanzibar black pepper, Riveira - Mediterranean Herbs & Chili, an enticing blend of rosemary, hyssop thyme, oregano buds, and silk chili, and Surf ‘N' Turf - Peppercorns, Garlic & Seaweed, a heady aromatic blend of black lime, garlic, black pepper, salt, oregano buds, fermented white pepper, and wild Icelandic kelp. Easy to use, easy to love, and easy to "Season with Authority" just like Chef Marc Murphy.

 

Burlap & Barrel - Marc Murphy Trio Spices
Chef Marc Murphy's Season with Authority Collection

Chef Marc Murphy brings his years of culinary training at the Institute for Culinary Education, as well as growing up in France and Italy, and working as an acclaimed chef and restaurateur to his exciting spice blends. The seasonings are well-crafted and are attractively presented in transparent glass jars that provide the ability to note how much product there is, and also include suggested pairings printed on their labels for ideas on how to use them. 

Chef's Best Friend is a blend of NY salt and Zanzibar black pepper that pairs well with pasta, steak, and roasted vegetables. Riviera is a blend of rosemary, hyssop thyme, oregano buds, and silk chili that pairs well with tomato sauce, roast chicken, and soups. Surf ‘N' Turf with its blend of black lime, garlic, black pepper, salt, oregano buds, fermented white pepper, and wild Icelandic kelp pairs well with seafood, grilled chicken, and crispy potatoes. We tried all three of the spice blends and they were all delicious with enough flavor to make our culinary creations stand up and take notice. Chef's Best Friend has become our new best friend, along with Riviera, and Surf ‘N' Turf as we create each dish and "season with authority." 

Marc Murphy - Trio Spices at Burlap & Barrel
Chef Marc Murphy with Trio of Spices

Chef Marc Murphy's Chef's Best Friend, Riviera and Surf ‘N' Turf spices were the inspiration behind our creation of the recipe, Luxury Experience - Swordfish with Tomato and Red Pepper Compote accompanied by Haricot Verts. The Surf ‘N' Turf spice blend brought out the flavors of the swordfish, the Riviera blend enhanced the Tomato and Red Pepper Compote made with fresh tomatoes, sundried tomatoes, roasted red peppers, green olives, roasted garlic, capers, EVOO, and Sauvignon Blanc, and Chef's Best Friend added just the right touch to the steamed haricot verts. 

Luxury Experience - Swordfish With Tomato, Red Pepper Compote - photo by Luxury Experience

Luxury Experience - Swordfish with Tomato and Red Pepper Compote accompanied by Haricot Verts

Serves 2  

Swordfish Ingredients:
 

16
Oz/454 Grams
Swordfish, trimmed, patted dry
3
Tablespoons
Mayonnaise
0.5
Teaspoon
Chef Marc Murphy's Surf ‘N' Turf Seasoning
0.5
Ounce
Lime Juice
0.5
 
Lime, zested

Ingredients Method: Add all ingredients to a bowl and mix to thoroughly combine. Add swordfish and coat on all sides. Let rest while you make the Tomato and Red Pepper Compote. 

Method for Cooking Swordfish: Preheat oven to 400-degrees Fahrenheit/204-degrees Celsius. 

Place the marinated swordfish in a parchment cooking bag (or fashion one out of parchment and fold it to create an envelope). Bake for 15 minutes then open the parchment to allow swordfish to turn golden brown, about 3 minutes. Do not overcook or the swordfish will be dry. 

Tomato and Red Pepper Compote Ingredients:
 

1
Head
Garlic
1
Teaspoon
EVOO
2
Medium
Campari Tomatoes, cut into eighths
0.5
Cup
Sundried Tomatoes, julienne
1
Cup
Roasted Red Peppers, chopped, pat dry
0.25
Cup
Pimento Stuffed Green Olives, chopped
1
Tablespoon
Capers, rinsed, pat dry
1
Teaspoon
Chef Marc Murphy's Riviera Seasoning
1
Tablespoon
EVOO
2
Ounces
Sauvignon Blanc

Method for the Roasted Garlic: Preheat oven to 400-degrees Fahrenheit/204-degrees Celsius. Place a whole head of garlic in a garlic roaster and drizzle with 1-teaspoon of EVOO. If you do not have a garlic roaster, place the garlic on aluminum foil, drizzle with EVOO and wrap loosely. Bake for approximately 20 minutes or until garlic is soft. Remove from garlic roaster and let cool for a few minutes. Remove the garlic cloves from the papery skin. 

Method for the Tomato Red Pepper Compote: Heat a saucepan over medium heat. Add 1-tablespoon EVOO. Add the tomatoes, sundried tomatoes, and Chef Marc Murphy's Riviera Seasoning. Cover and sauté until tomatoes are tender. 

Add the roasted red peppers, olives, and capers to the tomato mixture. Sauté until very tender. Add the peeled roasted garlic and 2-ounces of Sauvignon Blanc. Sauté for 2 minutes to heat through. Process it in a food processor and coarse puree. Keep warm until ready to serve. Note: can be made ahead and warmed before serving. 

Presentation: Place the swordfish on the plate, use 2-tablespoons to create a heart-shaped mound of the Tomato Red Pepper Compote, and wrap a bundle of haricot verts with a long, thin, lemon peel (optional). Garnish the plate with fresh rosemary (optional). 

Until next time, Bon Appetit! 

About Burlap & Barrel 

"Burlap & Barrel sources our spices directly from farmer cooperatives and small farms, bypassing brokers and middlemen who drive prices up and quality down. 

We visit farms and spend time with farmers, learning firsthand about the economic, social, and cultural factors behind their farming methods, and we support them to improve the quality, quantity, and value of their products. 

The farmers that work with Burlap & Barrel benefit from: Purchase commitments to give farmers greater financial security. Shared knowledge from across our global farmer network. Support in expanding on-site value-added activities such as sorting, grinding, and packaging to increase farmer revenue. 

The commodity spice industry focuses on a limited set of spices and grades those spices using outdated measurements largely unrelated to flavor and quality. We work with our partner farmers to identify unique varietals that are often overlooked by the industry - as well as valuable byproducts - to maximize their earnings. Then we send trucks to the farms to create the shortest supply chain possible." 

Burlap & Barrel: Singel Origin Spices and Chef Marc Murphy's Season with Authority Collection are sold as a set of three for $33.99 or can be purchased individually at $11.99 for a 2.6 ounce/75-gram glass jar. 

For more information or to purchase Burlap & Barrel Single Origin Spices - Chef Marc Murphy's Season with Authority Collection, or other spices they carry, please visit the website: www.burlapandbarrel.com 

Burlap & Barrel: Single Origin Spices  

Burlap & Barrel: Single Origin Spices
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