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Chef2Chef Recipe Club - Volume 2 Issue 84 - April 25, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club. Today I want to talk about Seasoning Blends, Rubs and Marinades. The shelves at the supermarket are full of seasoning blends. I have a few favorites that I keep on hand all the time and some I make from the selection in my own spice cabinets. Cabinets? Yes actually I have two that my father-in-law built me. They are both crafted from solid oak with framed glass doors. They are 3 feet wide and 2-1/2 feet tall. They take up a good portion of the wall in our dining room, which sits just off the kitchen. Quite a conversation piece, I must say. The blends that I buy are few, but here they are. I regularly use Lemon Pepper, I've found Lawry's to be my favorite. Garlic Salt, Celery Salt, Chinese Five Spice and Paul Prudhomme's Cajun Vegetable Seasoning and Old Bay are the others that you'll find on my shelf. Most others I blend myself because I happen to have a large selection of spices. Here are a few blends that you can you can make for yourself. -------------------------------------------------- DOWN-HOME FRIED CHICKEN SEASONING Preparation Total: 05 This blend was developed for people with a limited selection of spices on their shelf. It is a blend of salt and peppers, herbs, and spices balanced just right to complement your chicken. Just add 2 tablespoons to 1 cup of flour and you are ready to go. Dip your chicken pieces into an eggwash (1 egg and 3 tablespoons of milk, beaten), and then dredge in the flour. Repeat the procedure for a thicker, crispier crust. Fry. 1 tablespoon curry powder 1 tablespoon cayenne 1 tablespoon basil 1 tablespoon thyme 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon turmeric 1 tablespoon lemon pepper 10 tablespoons salt 1 tablespoon garlic powder 2 tablespoons Freshly Cracked Peppercorns Combine all ingredients. -------------------------------------------------- BAYOU GUMBO SEASONING Preparation Total: 05 Rub your meat until it's red with this powerful Cajun spice blend ,then do the gumbo thing. 3 tablespoons salt 2 tablespoons black pepper, finely ground 2 1/2 tablespoons white pepper, finely ground 2 tablespoons dry mustard 3 tablespoons cayenne pepper 3 tablespoons paprika 2 tablespoons garlic powder 2 tablespoons file powder 1 tablespoon Cajun Seasoning Combine ingredients in a bowl. Store in a glass jar out of direct sunlight. -------------------------------------------------- BLACKENING OR CAJUN SEASONING Preparation Total: 10 Designed specifically for blackening swamp creatures, this unique blend of spices and seasonings will also compliment the delicate flavor of your favorite fish filet. 4 tablespoons paprika 4 tablespoons salt 4 teaspoons garlic powder 4 teaspoons cayenne 2 teaspoons dried thyme 1 teaspoons oregano 1 teaspoons basil 2 teaspoons dried chives 1 teaspoons white peppercorns, cracked 1 teaspoons black peppercorns, cracked 1 teaspoons green peppercorns, cracked 1 teaspoons red peppercorns, cracked Combine the paprika, salt, garlic powder, cayenne, thyme, and oregano in a bowl. Place the peppercorns and the chives in a spice grinder and blend until fine. Combine with blended seasonings. -------------------------------------------------- SPICY SEASONING MIX Preparation Total: 05 A No-Sodium seasoning used for beef and other meats. 3 tbsp. chili powder 2 tsp. ground coriander 2 tsp. ground cumin 1-1/2 tsp. garlic powder 3/4 tsp. dried oregano 1/2 tsp. crushed red pepper Combine all ingredients and store in an airtight container. Shake before using. Source: The Beef Industry Council -------------------------------------------------- RUBS What is a dry rub? Is it a massage without the massage oil? Nope! It's a blend of herbs and/or seasonings that you rub into a piece of meat before you cook or smoke it. There is even such a thing as a wet rub, which can also be confused as a marinade. I once worked at a Smokehouse style restaurant and we had more fun coming up with rub recipes to cover our meats and fish in before putting them to the smoker. Here are a few rub recipes. They can be used on your favorite meats, just rub the blends into your roasts, ribs, chickens or whatever a half hour before they go to the grill, smoker or oven. -------------------------------------------------- KANSAS CITY STYLE BBQ RUB SEASONING Preparation Total: 05 It ain't BBQ if it ain't been rubbed down with Kansas City Style BBQ Rub Seasoning. 1 tablespoons salt 2 tablespoons sugar 1 tablespoons ground cumin 1 tablespoons cracked peppercorns 1 tablespoons chili powder, ancho is my favorite 2 tablespoons paprika Combine all ingredients and rub on your meat until it's red. Fire up the smoker and slow cook your meat until it's just almost too tender to waste messin' up your false teeth. Serve with a bodacious, sweat buildin' BBQ style sauce on the side. -------------------------------------------------- ASIAN RUB 2 tbsp. sesame seeds, toasted 2 tsp. ground turmeric 1 tsp. ground coriander 1/2 tsp. salt 1/2 tsp. onion powder 1/4 tsp. ground cumin 1/4 tsp. ground cumin 1/8 tsp. ground cinnamon Combine and store in an airtight container -------------------------------------------------- HOT AND SPICY RUB 2 tbsp. peppercorns, cracked 2 tbsp. grated Parmesan cheese 2 tsp. dried basil 2 tsp. dried rosemary leaves 2 tsp. dried thyme 1/4 tsp. garlic powder 1/4 tsp. salt Combine and store in an airtight container -------------------------------------------------- GREEK ISLAND RUB This one is good on roasted potatoes too! 2 tbsp. fennel seeds, crushed 1 tbsp. freeze-dried chives 1 tbsp. mustard seeds, crushed 1 tsp. lemon pepper ¼ tsp. garlic powder ¼ tsp. salt Combine and store in an airtight container -------------------------------------------------- MARINADES A marinade is a liquid that you soak your food in to give it flavor and to help tenderized it. It can also become part of the dish in the form of the sauce used in the final presentation. A vinaigrette which is usually used with vegetables can also be a marinade for other products. Marinades usually consist of an oil to help keep moisture in the product, an acid like vinegar or lemon juice to flavor and tenderize and flavorings like spices or vegetables which give it is own character. You should marinate your foods under refrigeration if they need to marinate for more than 20 or 30 minutes. Use a non-reactive bowl and cover the product completely. I use large Zip-Lock style bags quite often as I can turn the product without making a big mess of my counter. My wife appreciates that! -------------------------------------------------- ORANGE AND SOY SAUCE MARINADE Preparation Total: 05 Adds an Asian flavor to any birds ar flank steak. 3/4 cup orange juice 1/4 cup rice vinegar 3 tablespoons soy sauce 2 tablespoons peanut oil 2 tablespoons ginger root, chopped 3 cloves garlic, sliced 2 green onions, sliced 2 tablespoons cilantro, fresh, chopped Combine all ingredients in a bowl and whisk briskly. Store in the refrigerator in a glass jar. -------------------------------------------------- FAJITA MARINADE Preparation Total: 10 1/2 cup soy sauce 1/4 teaspoon peppercorns, crushed 1/4 teaspoon garlic powder Combine all ingredients and whisk until blended. How simple is that! -------------------------------------------------- CILANTRO LIME VINAIGRETTE This one is good for a salad or to marinate a nice piece of swordfish or salmon. Preparation Total: 10 An excellent marinade as well as a dressing for your salad. 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. -------------------------------------------------- BASIC BALSAMIC VINAIGRETTE Preparation Total: 05 Adding your favorite herb, spice or vegetables can enhance this delightful recipe. Tarragon, cilantro, cracked green peppercorns, minced onion or chopped roasted red pepper would all be just perfect! 3/4 cup olive oil 1 clove garlic, minced 2 tablespoons balsamic vinegar 1 tablespoon rice vinegar Salt and pepper, to taste Combine ingredients in a non-reactive bowl and whisk briskly. Drizzle over mixed salad greens. Store unused vinaigrette in a glass container under refrigeration. Allow to come up to room temperature slightly before use after refrigeration -------------------------------------------------- We have a new sponsor at Chef2Chef.Net called Kitchens-Today.com and I thought you should know about them. They have over 30,000 kitchen-related items available by Brand, Category, Price Range and even a clearance room. You can also use their fantastic Wedding Registry or register to WIN a free Honeymoon! 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