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Original and Dust

- 4 tbsp. Mayo
- 1 tbsp. finely chopped red onion
- 1/2 tsp. parsley
- 1/2 tbsp. TM DUST
- 3/4 cup whipped plain Philadelphia Cream Cheese
- 1 1/2cup marble cheese freshly shredded
1/4 cup sliced almonds
1/2 tsp. parsley
  • Mix all ingredients in a bowl,  and then roll into a ball.
  • Next roll the ball in sliced almonds and parsley. 
  • Cover with cling wrap and put in the fridge for 30 minutes to set.
  • Serve with vegetables, assorted chips and crackers.
  • Can easily be doubled or tripled.
- ice
- 3 dashes Worcestershire sauce
- 3 oz Clamato juice
- 1 - 3 dashes hot sauce
- 1 oz vodka

- TM DUST for rim and also in drink to taste

- celery, pickles, olives, bacon or a slider (optional garnishes)


  • Start by mixing the ingredients, but before you start pouring, please note that the order of ingredients does matter!
  • In a glass rimmed with TM DUST and filled with ice, add the Worcestershire sauce, followed by Clamato juice, hot sauce, vodka, and then season with TM DUST.
  • When it comes to the garnish, here’s your time to be creative. Go the conventional route with a long piece of celery, or grab a skewer and make a combo with pickles and olives. But if you’re really looking to earn some extra fun, add a piece of bacon, or better yet, a nice stick of kubasa.










  • About 30 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high.
  • Brush the steaks on both sides with oil and season liberally with TM ORIGINAL.
  • Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
  • Then turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 3-5 minutes before slicing.


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