Bored with what’s bland, Kyle McKechnie and Sean Landrigan experimented with spicing up their savory meat-ready meals as roommates at Juniata College.
This translated into them opening The Spice Spot at the Shillington Farmers’ Market almost a year ago, with more than 80 offerings on their shelves.
Aside from their scrumptious steak rub featured in the pages of our June issue, here they share their recipies for a cream corn on the cob spread and garlic rosemary red potatoes.
GARLIC ROSEMARY RED POTATOES
YIELD: 4 SERVINGS
INGREDIENTS:
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- 1 1/2 lb red potatoes, quartered
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- 1/4 red onion, chopped
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- 1/4 cup Tuscan Herb Artisan Oil
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- 1 1/2 tsp dried rosemary, whole
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- 3/4 tsp garlic, minced
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- 1/2 tsp garlic salt
DIRECTIONS:
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- 1. Combine all ingredients in a large mixing bowl; toss until well mixed.
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- 2. Transfer mixture to foil-lined baking pain.
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- 3. Bake uncovered at 425 degrees Fahrenheit for 25-30 minutes or until tender and brown.
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- 4. Serve.
CREAMY CORN ON THE COB SPREAD
YIELD: 4 SERVINGS
INGREDIENTS:
CORN • 4 ears corn on the cob
SPREAD
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- 1/2 cup sour cream
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- 1/2 cup mayonnaise
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- splash lime juice
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- to taste chili powder
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- to taste red pepper
DIRECTIONS:
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- 1. Combine equal parts sour cream and mayonnaise in a small bowl; for 4 ears of corn, use 1/2 cup each.
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- 2. Add lime juice and mix well.
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- 3. Feel free to adjust ratio of sour cream and mayonnaise to desired taste.
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- 4. Boil water in large pot; add corn.
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- 5. Cook corn in boiling water for 5 minutes or longer for softer corn.
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- 6. Spread mixture on cooked ear of corn.
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- 7. Sprinkle chili powder or red pepper on corn, to taste.
PHOTO BY JENNIFER HETRICK
