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I don’t know about you, but this cold, wet weather has me spending a lot more time indoors. Unfortunately though, it’s not much warmer in my house than it is outside, and I refuse, I absolutely refuse to turn the heat on already. In lieu of heat coming from the furnace, I am opting to put a little heat in my life with spice. Hey, anything to warm up a little!

Rainy days drive me to the kitchen. I made Tikka Masala the other night, and the aromas that filled the kitchen were just lovely. Yes, I really did just use the word “lovely.” Certainly not a word I use frequently, but the only word befitting this recipe. In honor of this reign of rain, this month I thought would give you some recipes that use spice as their signature ingredient.

A former employee shared this recipe with me. Terrance was a true gourmand and great employee who really enjoyed his food. We’ve shared some good times like making great soups, chorizo (from scratch) and practicing our French. This barbecue pork recipe was one of his favorites.

This is a delicious appetizer! Serve it with hot mustard on the side. Make extra. It’s addictive. It’s one of those dishes that is just as good, if not better, a day later, served cold.

Star anise, fagara (Szechwan peppercorn), fennel, clove, and cassia (cinnamon) make Chinese five spice, the wonderful flavor in this appetizer. The added boost of the pernod just makes it even better. Don’t like pernod in your food? Then just enjoy it in a glass while you prepare the marinade.

BARBECUE PORK TENDERLOIN 2 tablespoons crushed garlic

2 tablespoons grated ginger

1 ounce of “pernod” or anisette

5 tablespoons soy sauce

2 tablespoons honey

1 teaspoon Chinese five spice

2 scallions, finely chopped

2 drops red food coloring

2 packages pork tenderloins (usually two per pack)

Mix all the ingredients together in a bowl big enough to marinade the tenderloins. Trim the pork tenderloins of any extra skin and let marinade overnight. Grill over a bed of hot coals (or propane!). Get a good char on some of the edges. Cook to medium (still pink) and let the meat rest for at least 10 minutes. Slice it thin, on a slight bias and serve with hot mustard. For those of you who have never made hot mustard before, roll up your sleeves and get to work. Hot mustard is a tough recipe — why do you think they give you so little of it when you eat out? Start with Coleman’s dried mustard; add water to create the consistency you like. You’re done. Too easy, eh?

MULLIGATAWNY

One of the more popular soups at Zach’s Restaurant is the Mulligatawny. Soups are great for weekend meals, and the Mulligatawny made with a touch of curry is a perfect Sunday afternoon warm-me-up during football season.

24 ounces boneless skinless chicken breasts (about 4)

36-48 ounces chicken broth 2 tablespoons butter

2 tablespoons olive oil

1 medium yellow onion, diced

1 clove garlic, minced

2 tablespoons all purpose flour

1-2 tablespoons good curry powder

1/2 cup long grain rice

2 granny smith apples peeled, cored and sliced

1 pint whipped cream

White pepper and salt to taste

Water, if needed

Curry is the spice here; gently poach your chicken breast in broth. When chicken is cooked remove, cool and dice, saving broth. In a heavy bottom pot saute your onion until soft, stir in flour and curry. Cook until you have a roux-like consistency. Add your broth, cream and rice. Soup will thicken slightly; add reserved chicken and apple and season.

TIKKA MASALA A blend of spices from Northern India — coriander, cardamom, cumin, cassia, cloves, mace, bay and tellicherry black pepper — are the key ingredients for Tikka Masala. Some argue that Tikka Masala is Britain’s national dish — even more so than fish and chips or roast beef with Yorkshire pudding. Tikka Masala, made with chicken, and served with rice a great dish for a wet, dank day.

4 chicken breasts, about 8 ounces each

1 40-ounce container of plain yogurt (ideally not fat free)

2 teaspoons ground cumin

2 tablespoons grated ginger

2 tablespoons minced garlic

2 ounces vegetable oil

1 medium onion, chopped

1 tablespoon tomato puree

1 tablespoon garam masala

1 jalapeno pepper, seeded and minced

28-ounce can diced tomatoes

2 tablespoons honey

1/2 cup cream

Combine the yogurt, cumin, ginger and garlic and let the chicken breasts marinate for at least for a couple of hours, or overnight if you have time. If it’s raining and you don’t want to go out, broil your chicken on high, turning it halfway through. Total broiling time should be about 20 minutes. In a five-quart saucepan, saute your onion in a little vegetable oil until soft. Add the tomato paste and garam masala, cook until it becomes fragrant. Add the jalapeno and tomatoes, let simmer and then finish with the cream.

Don’t overcook your chicken! Remove it from the oven and let it rest while you are finishing the sauce. Cut each breast of the chicken into approximately eight pieces. Ideally it’s still a little pink and juicy. It will finish cooking in the sauce as it simmers.

As a general rule, a little bit of spice goes a long way. A great Web source for spice is “Worldspice” at Pike’s Place Market in Seattle, www.worldspice.com. They have a great selection, they’re knowledgeable as well as reasonably priced. As always, e-mail me with any questions or comments. I enjoy hearing from you. Enjoy!

Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.