Badia Spices

BADIA strives to be the strongest ethnic line of spices in the marketplace, with an exceptional selection of products. Established in 1967 in Miami, BADIA has been driven by the quest to provide consumers with delicious color and flavor in their kitchens or at their barbeque grills. With more than 40 years of experience, BADIA continues to create rich blends, quality seasonings, unique flavors, and that special zing that every kitchen craves.

Here are some delicious recipes to try at home:

Badia Tropical Mojo & Jerk Steak

Ingredients

4 Certified Angus Beef® brand steaks (T-bone, ribeye, etc.)

Badia Jerk Seasoning

2 Cups of Badia Mojo Marinade

Directions Put steaks in a glass, oven-safe baking dish large enough to hold 4 steaks. Pour 4 cups of Badia Mojo Marinade over the top. Turn the steaks over to coat the bottom. Cover and refrigerate for 2 hours. Remove the steaks from the refrigerator and put them on a large plate. Sprinkle Badia Jerk Seasoning generously on both sides and rub it in. Let the steaks sit for one hour before grilling. Using a grill or skillet, cook steaks for 7-8 minutes on each side until the internal temperature reaches 130 degrees.

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Badia Steak Seasoning & Mojo Steak

Ingredients

4 Certified Angus Beef® brand steaks (T-bone, ribeye, etc.)

Badia Steak Seasoning

2 Cups of Badia Mojo Marinade

Directions Put steaks in a glass, oven-safe baking dish large enough to hold 4 steaks. Pour 4 cups of Badia Mojo Marinade over the top. Turn the steaks over to coat the bottom. Cover and refrigerate for 2 hours. Remove the steaks from the refrigerator and put them on a large plate. Sprinkle Badia Steak Seasoning generously on both sides and rub it in. Let the steaks sit for one hour before grilling. Using a grill or skillet, cook steaks for 7-8 minutes on each side until the internal temperature reaches 130 degrees.

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Badia Mojo & Sazon Tropical Steak

Ingredients

4 Certified Angus Beef® brand steaks (T-bone, ribeye, etc.)

Badia Sazón Tropical Seasoning

2 Cups of Badia Mojo Marinade

Directions Put steaks in a glass, oven-safe baking dish large enough to hold 4 steaks. Pour 4 cups of Badia Mojo Marinade over the top. Turn the steaks over to coat the bottom. Cover and refrigerate for 2 hours. Remove the steaks from the refrigerator and put them on a large plate. Sprinkle Badia Sazón Tropical Seasoning generously on both sides and rub it in. Let the steaks sit for one hour before grilling. Using a grill or skillet, cook steaks for 7-8 minutes on each side until the internal temperature reaches 130 degrees.

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Coquito - Rum with Coconut Milk

Ingredients

2 cups Badia Coconut Milk

1/4 cup of sugar

1/8 teaspoon of salt

1/4 teaspoon Badia Ground Cinnamon

1 egg yolk

2 cups white rum

Directions Put sugar, salt and Badia Cinnamon, egg yolk and 1/2 cup of the Badia Coconut Milk in a blender. Blend until sugar is dissolved. Add rest of coconut milk and blend. With blender running on high, add rum gradually and blend for at least one more minute. Bottle and chill before serving. Remove from refrigerator one hour before serving and serve dusted with Badia Cinnamon. Makes 4 - 4 1/2 cups.

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MANGO SALAD

Ingredients

1 1/2 teaspoons balsamic vinegar

1/4 cup red wine vinegar

1/4 cup Badia olive oil

1/4 cup water

2 - 3 teaspoons Badia dry mustard

3 tablespoons peanut butter

3 tablespoons honey

Badia Caribbean Heat-Chili Pepper salsa

Lettuce

Mango (not ripe)

2 tablespoons goat cheese

1 can water chestnuts

Badia sliced almonds (optional)

Directions

Mix the vinegar, oil, mustard, water, peanut butter and honey. Stir well for a few minutes. Add chili pepper salsa to taste. Cut the lettuce and mango and place on the dish. Sprinkle the goat cheese. Add water chestnuts and almonds. Mix with the dressing just before serving.