buy cialis online

Seasoning and Spice and Everything Nice

As promised, here’s a useful guide to seasoning stuff -   poultry, meat, fish, grains, or vegetables!

Directions: Rub the flavoring on the meat (under and over the skin for poultry).  In addition to the ingredients listed below, always add salt and pepper!

  1. 40 Cloves of Garlic: Pretty self explanatory.  Use about 2 tbsp of olive oil with sliced cloves (under the skin) and some whole cloves (inside the cavity of poultry).  I can’t stress enough that you can never use too much garlic!
  2. Tarragon-Lemon: 4 lemons (all zested, 2 halved, 2 thinly sliced), 2 tbsp. olive oil, 2 tbsp chopped tarragon, 2 tsp chopped garlic.  Squeeze the lemon juice from halved lemons and combine with oil, tarragon, and garlic.  Spread over and under skin.  For poultry, place lemon slices under the skin and on legs; place halved lemons inside cavity.
  3. Cajun Rub: 2 tsp. onion powder, 2 tsp. garlic powder, 1 tsp. smoked paprika, 1 tsp. cumin, 1 tsp. chili powder, 1 tsp. black pepper
  4. Spanish: 2 tbsp olive oil, 1 tsp chopped garlic, ½ tsp paprika, ½ tsp cumin, pinch of saffron, 1 tsp dried thyme
  5. French: 2 tbsp olive oil, 2 tsp. herbs de Provence (which is sold as an herb mix of: savory, fennel, basil, thyme flowers, rosemary, bay leaf, chervil, tarragon, marjoram, and mint.  The American version also has lavender).
  6. Italian: 2 tbsp olive oil, 1 head coarsely chopped fennel, 1 tsp fennel seeds, 2-3 tsp finely chopped fresh rosemary.  Place the coarsely chopped fennel in the cavity.  Mix all other ingredients.
  7. Jamaican Jerk Rub: 1 ½ tsp. ground allspice, 1 ½ tsp. dried thyme, 1 tsp. curry powder, 1 ½ tsp paprika, ¼ tsp. cinnamon, ¼ tsp. nutmeg, ½ tsp. cayenne
  8. Mexican: 2 tbsp olive oil, 2 tsp chopped fresh oregano, ½ tsp chili powder, ½ tsp. cumin
  9. Chinese: 2 tbsp. sesame oil, 1 tsp cinnamon, 1 tsp. minced garlic, 1 tsp finely grated ginger, 1 tsp soy sauce, 1 tsp. cloves
  10. Indian: 2 tbsp olive oil, 1 tsp. grated ginger, 1 tsp curry powder, ¼ tsp turmeric, 1 tsp. chili powder/cayenne pepper
  11. Thai: 2 tbsp coconut oil, 2 tsp. chopped lemongrass (plus larger pieces for cavity), 1 tsp. chopped garlic, 1 tsp. chili powder, 1 tsp. ginger
  12. Japanese: ¼ cup mirin (rice cooking wine), 2 tbsp sesame oil, ½ cup miso paste (any miso paste will do)
  13. Creole: 2 tbsp olive oil, 2 tsp. sweet paprika, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. onion power, ½ tsp garlic powder, ½ tsp. cayenne pepper
  14. Sage Rub: 2 tsp. ground sage, 1 tsp. dried thyme, 1 tsp. onion powder, dash of ground cloves
  15. Spicy Combo: 2 tbsp olive oil, 2 tbsp savory, 1 tbsp powdered mustard, 1 tsp garlic powder, ½ tsp cumin

There is a difference between Cajun and Creole seasoning!  Though they’re very, very similar these days, Cajun is usually spice-based and aims to have som heat.  Creole seasoning is often still spicy but uses more leafy herbs (fresh and dried).

What seasoning mixes have you made?  Please comment below and let me know!

Tags: , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>