Volume 8, Issue 084 - April 28, 2005

Hello 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 for 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, Paul Prudhomme's Cajun Vegetable Seasoning and Old Bay are the others that you wll 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 make for yourself.

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Seasoning Blends:

Down-home Fried Chicken Seasoning

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.

Ingredients:

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

Preparation:

Combine all ingredients and store in a cool, dry place.

When ready to use, just add 2 tablespoons of your seasoning mix to 1 cup of flour and you are ready to go. Dip your chicken pieces into an egg wash (1 egg and 3 tablespoons of milk, beaten), and then dredge in the flour. Repeat the procedure for a thicker, crispier crust. Fry.

Bayou Gumbo Seasoning

Rub your meat until it's red with this powerful Cajun spice blend, then do the gumbo thing.
 
Ingredients:

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

Preparation:

Combine ingredients in a bowl. Store in a glass jar out of direct sunlight.

Blackening or Cajun Seasoning

Designed specifically for blackening swamp creatures, this unique blend of spices and seasonings will also compliment the delicate flavor of your favorite fish filet.
 
Ingredients:

4 tablespoons paprika
4 tablespoons salt
4 teaspoons garlic powder
4 teaspoons cayenne pepper
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried chives
1 teaspoon white peppercorns, cracked
1 teaspoon black peppercorns, cracked
1 teaspoon green peppercorns, cracked
1 teaspoon red peppercorns, cracked

Preparation:

Combine the paprika, salt, garlic powder, cayenne, thyme, oregano and basil in a bowl. Place the peppercorns and the chives in a spice grinder and blend until fine. Combine with blended seasonings.

Spicy Seasoning Mix

A no-sodium seasoning used for beef and other meats.

Ingredients:

3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper

Preparation:

Combine all ingredients and store in an airtight container. Shake before using.

Source: The Beef Industry Council

Cedar Hill Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added.

Rubs:

What is a dry rub? Is it a massage without the massage oil? Nope! It is 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

It ain't BBQ if it ain't been rubbed down with Kansas City Style BBQ Rub Seasoning. 
 
Ingredients:

1 tablespoon salt
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon cracked peppercorns
1 tablespoon chili powder, ancho is my favorite
2 tablespoons paprika

Preparation:

Combine all ingredients and rub onto your meat of choice. Fire up the smoker and slow cook until tender. Serve with a bodacious, sweat buildin' BBQ style sauce on the side.

Asian Rub

Ingredients:

2 tablespoons sesame seeds, toasted
2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon

Preparation:

Combine and store in an airtight container

Hot and Spicy Rub

Ingredients:

2 tablespoons peppercorns, cracked
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Preparation:

Combine and store in an airtight container.

Greek Island Rub

This one is good on roasted potatoes too!

Ingredients:

2 tablespoons fennel seeds, crushed
1 tablespoon freeze-dried chives
1 tablespoon mustard seeds, crushed
1 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt

Preparation:

Combine and store in an airtight container.

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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 it's 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 on my counter. My wife appreciates that!

Orange and Soy Sauce Marinade

Adds an Asian flavor to any type bird or flank steak.

Ingredients:

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 fresh cilantro, chopped

Preparation:

Combine all ingredients in a bowl and whisk briskly. Store in the refrigerator in a glass jar.

Fajita Marinade

Ingredients:

1/2 cup soy sauce
1/4 teaspoon peppercorns, crushed
1/4 teaspoon garlic powder

Preparation:

Combine all ingredients and whisk until blended. How simple is that!

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Vinaigrettes:

Cilantro Lime Vinaigrette

This one is good for a salad or to marinate a nice piece of swordfish or salmon.

Ingredients:

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

Preparation:

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. If using as a marinade, allow to warm to room temperature.

Basic Balsamic Vinaigrette

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!

Ingredients:

3/4 cup olive oil
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon rice vinegar
salt and pepper, to taste

Preparation:

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.