July 26, 2010

Spice it up!

Minneapolis, MN - Job No. 7112 - 06.09 June - MTR Metro: brasa dryrubDate: Monday April 20, 2009 Photo by ÔøΩ TOP/Tate Carlson 2009 Technical Questions: tate.carlson@greatwatermedia.com; Phone: 952.936.5184. MTR 06.09 7112 recipe brasa dryrub

What better way to add a little zest to an ordinary Monday than with a post about spices! When I moved out on my own and started cooking for myself, I was quick to experiment with lots of different recipes and dishes, but less bold when it came to using spices in my food. I knew I liked black pepper (lots of it) and a tiny bit of salt, but that was pretty much the extent of my seasoning repertoire.

tony's creole seasoning {my spice staple}

As I've gotten a little more brave (a few successful cooking experiences will do that for ya!), adding spices has become less scary. It helps that there are some wonderful offerings available at the grocery store. These mixed spices are great because they take the guessing out of things. Beau Monde (translated beautiful world) combines cloves, cinnamon, salt, bay leaf, allspice, black & white pepper, nutmeg, mace and celery seed. This seasoning is like a magic mixture that will jazz up almost any dish. Another popular spice is Herbs de Provence which mixes chervil, tarragon, savory, marjoram, rosemary, thyme and fennel. This one is best used in grilling or infused into oils.

 prod756_lg

Aside from using store bought mixes to spice up your food, you can easily make up your own seasoning mixes. This is a smart method if you are trying to limit your salt intake or don't like the taste of one particular flavor...you can pick and choose what you wish to add. The Creole meat seasoning is the one used by the famous New Orleans restaurant, The Commander's Palace and the meat rub is from Cooking Light's Chef Billy. Both tasty recipes for yourself or to put in cute jars and give as gifts.

Creole Meat Seasoning

      • 1 cup salt
      • 3.4 cup powdered garlic
      • 3/4 cup freshly ground black pepper
      • 1/2 teaspoon cayenne pepper
      • 1/4 cup paprika

Combine all ingredients and mix thoroughly. Pour into a large glass jar. Seal tightly. Keeps indefinitely.

Meat Rub

      • 2 Tablespoons brown sugar
      • 2 Tablespoons onion powder
      • 2 Tablespoons garlic powder
      • 2 Tablespoons paprika
      • 3 Tablespoons cumin
      • 1 Tablespoon coriander
      • 2 Tablespoons chili powder
      • 1 Tablespoon salt

Makes 1 cup. Store in a cool dark place for 6 months or so. If you give this one as a gift, you might want to attach a card with cooking instructions like the one shown below.

meat rub tag

What’s your favorite way to keep things spiced up?

4 comments:

  1. I started to get hungry reading your post. I use the French herbs most often in my cooking. I love roast chicken with rosemary and thyme and lots of fresh garlic. I love growing the herbs I use ... everything tastes better.
    Meg

    ReplyDelete
  2. Tony's is a staple in our house too! We use it on everything! When I was in Paris, I took a food tour, and we stopped in the most amazing spice market. I was in heaven!

    ReplyDelete
  3. Thanks for the seasoning recipes! Creole Seasoning is a big fave at our house, but I haven't been able to find any in our new country. I'll have to mix this up and give it a shot!

    ReplyDelete
  4. I have to say that I use Tony's too! It is a great "all purpose" spice in my house.

    ReplyDelete

Lay it on me y'all!