Various Seasoning Mix recipes
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Posted on Monday Apr 11, 2011 at 4:09 PM  
Hang on, as I have A LOT of these.

Allen’s Jerk Marinade
Yields: ~ ½ c

1 t Fresh Thyme
½ t Kosher Salt
1 t sugar
½ t Ground Allspice
¼ t Ground Cinnamon
½ t Cayenne
½ t Ground Black Pepper
1 ½ T soy sauce
1 ½ t salad oil
1 ½ t Cider Vinegar
3 - 4 T Herbs de Provence
3 - 4 T Olive Oil

Heat the oil over medium heat until warm. Add the Herbs de Provence. Add the remaining ingredients. Marinate meat in this overnight.
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Posted on Monday Apr 11, 2011 at 4:10 PM  
Allen’s Mexican Seasoning Mix
Yields: ~ 1 ¾ c

¼ c chili powder
¼ c cumin
¼ c ground coriander
¼ c granulated garlic
¼ c onion powder
1/8 c oregano
1/8 c ground black pepper
1/8 c red pepper flakes
1 T salt

Blend together and store in an airtight container.
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Posted on Monday Apr 11, 2011 at 4:11 PM  
Asian Spice Rub

¼ c powdered ginger
¼ c white pepper
¼ c anise seeds
2 T red pepper flakes
2 T cinnamon
2 T ground cloves

Blend together and store in an airtight container.
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Posted on Monday Apr 11, 2011 at 4:14 PM  
Copycat Mrs. Dash
Yields: 2/3 c
From: www.recipezaar.com

¼ c crushed dried minced onion flakes
4 t crushed dried vegetable flakes (Schilling)
1 T garlic powder
1 T dried orange peel
2 t fresh coarse ground black pepper
1 t dried parsley
½ t dried basil
½ t dried marjoram
½ t dried oregano
½ t dried savory
½ t dried thyme
½ t cayenne pepper
½ t cumin
½ t coriander
½ t dried mustard
¼ t celery seeds
¼ t Kool-Aid unsweetened lemonade mix
1 dash crushed dried rosemary

Combine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend. Store the spice blend in a covered container or a sealed shaker bottle.
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Posted on Monday Apr 11, 2011 at 4:15 PM  
Emeril's Creole Seasoning
Makes about 2/3 c

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano
1 T dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
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Posted on Monday Apr 11, 2011 at 4:16 PM  
Dry Rub for Game Birds
Makes: ~½ c
From: www.recipegoldmine.com

This gives extra flavor to dove, quail, pheasant, wild turkey, and other fowl. Adjust ingredients to your own taste or to complement what you're cooking.

2 T pickling spice, crushed in a mortar and pestle or spice mill
1 T coarsely-ground black pepper
1 T salt
1 T dark brown sugar
2 t white pepper
2 t dry mustard
2 t powdered ginger
1 t cayenne
1 t ground nutmeg
6 – 8 juniper berries, crushed in a mortar and pestle or spice mill

Stir all the ingredients together in a small bowl. Store the rub in a tightly closed jar. It keeps indefinitely but loses its potency over time.
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Posted on Monday Apr 11, 2011 at 4:16 PM  
Dry Rub for Game
Yields:
From: www.recipegoldmine.com


¾ c paprika
¼ c ground black pepper
¼ c salt
¼ c dark brown sugar
2 T garlic powder
2 T onion powder
1 T cayenne
1 T minced dried orange zest
10 - 12 juniper berries, crushed in a mortar and pestle or spice mill
½ t ground cloves

Mix the spices thoroughly in a bowl. Store the rub in a tightly-sealed jar in the refrigerator. It keeps indefinitely but loses potency over time.
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Posted on Monday Apr 11, 2011 at 4:16 PM  
Dry Chimichurri Rub
Yields: ¾ c
From: www.recipezaar.com

“In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves— not powdered or ground. SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking ¼ c rub with ½ c olive oil and 3 T red wine vinegar.

3 T dried oregano leaves
3 T dried basil leaves
2 T dried parsley flakes
2 T dried thyme leaves
2 T coarse kosher salt
1 T fresh ground black pepper
1 T dried savory, leaves
1 T smoked paprika
2 t garlic powder
1 - 2 t dry crushed red pepper

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
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Posted on Monday Apr 11, 2011 at 4:18 PM  
British Mixed Spice
Yields: generous ¼ c

7 t coriander
1 ½ t cinnamon
½ t nutmeg
1 t caraway
Pinch of ground ginger
Pinch of ground clove

Mix all together and store in an airtight container.
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Posted on Monday Apr 11, 2011 at 4:18 PM  
Blackened Seasoning Mix

2 T paprika
5 t salt
2 t onion powder
2 t garlic powder
2 t cayenne
1 ½ t white pepper
½ t black pepper
1 t thyme
1 t oregano

Mix all ingredients well, and place in a shaker. DO NOT breathe in the “dust cloud” while mixing the spices together!
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Posted on Monday Apr 11, 2011 at 4:19 PM  
Emeril’s Herbes de Provence
Yields: ~ 1 cup
From: www.foodnetwork.com

¼ c dried thyme
¼ c dried marjoram
¼ c dried savory
2 T dried oregano
1 T dried rosemary
1 t dried lavender blossoms

Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
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Posted on Monday Apr 11, 2011 at 4:20 PM  
Emeril's Original Essence

5 T sweet paprika
¼ c salt
¼ c garlic powder
2 T freshly ground black pepper
2 T onion powder
2 T cayenne
2 T dried oregano
2 T dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
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Posted on Monday Apr 11, 2011 at 4:21 PM  
Five Spice Powder
Yields: 5 T

1 T ground cinnamon
1 T ground ginger
1 T ground anise
1 T ground fennel seed
1 T ground clove
ground black pepper (optional)

Mix all ingredients and store in a air-tight container or old spice bottle.
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Posted on Monday Apr 11, 2011 at 4:21 PM  
Ethiopian Berberé
HOT!

Seasonings:
1 t powdered ginger
1 t ground cardamom
1 T star anise, crushed
1 t fenugreek seeds, crushed, optional
1 t cinnamon
2 T cayenne
2 T salt
1 T red pepper flakes
2 t ground coriander
1 t turmeric
1 t nutmeg
1 t allspice
1 T black pepper
½ c paprika
½ c red wine
¼ c peanut oil
¼ c fresh OJ
--or--
1 T wine
1 ½ t peanut oil
1 ½ t OJ
per 1 T of the spice mix.

Toast spices, add wine, and cook 2 - 3 minutes, until a uniform paste is formed. Remove from heat and cool. Add peanut oil and OJ, mix thoroughly.
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Posted on Monday Apr 11, 2011 at 4:22 PM  
Adobo de Chile Pasilla
Essential Bold Pasilla Seasoning Paste
Yields: ~ 1 ½ c
From: Rick Bayless’s Mexican Kitchen

1 small head of garlic, broken into cloves but not peeled
12 large (~ 4 oz) dried Pasilla chiles
2 t Mexican Oregano
½ t black pepper, whole or freshly ground
¼ t cumin, whole or freshly ground
Salt, ~ ¾ t

Set a heavy ungreased skillet or griddle over medium heat. Lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally, until soft when pressed between your fingers (you’ll notice it has blackened in a few small spots), about 15 minutes. Cool, then slip off the papery skins and roughly chop.
While the garlic is roasting, break off the stems of the chiles, tear the chiles open and shake out the seeds, for the mildest sauce, be sure to remove all the stringy, light-colored veins. Next, toast the chiles (to give them a richer flavor) a few at a time on your medium-hot skillet or griddle: open them flat, lay them on the hot surface skin-side up, press flat for a few seconds with a metal spatula (if the temperature is right you’ll hear a faint crackle), then flip them. (If you pressed them just long enough, they’ll have changed to a mottled tan underneath. If you see a slight wisp of smoke, it’s okay, but any more than that will mean burnt chiles and a bitter taste.) Now, press down again to toast the other side (you won’t notice as much change in color on the skin side). Transfer the toasted chiles to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off the water, reserving about 2/3 c.
If you’re using whole spices, pulverize the oregano with the pepper and cumin in a mortar or spice grinder, then transfer the ground spices to a food processor or blender, along with the drained chiles, the garlic, and the reserved soaking liquid. Process to a medium-smooth, thick puree, scraping and stirring every few seconds. (If you’re using a blender and the mixture won’t move through the blades, add water a little at a time until everything is moving, but still as thick as possible. Not only is a soupy mixture a watery, uninteresting marinade, but the pureeing capabilities of the blender are much reduced when too much liquid is added.) Taste and season with salt.
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Posted on Monday Apr 11, 2011 at 4:23 PM  
Greek Spice Mixture
Yields: ~ ½ c
From: JoeC on www.netcookingtalk.com

Try this mixture on chicken, fish or vegetables.

1 T dried oregano
1 T dried rosemary
1 T dried dill
1 T dried mint
2 T kosher salt
2 t pepper
2 t ground garlic
2 t lemon zest
2 bay leaves

Grind all ingredients well in a coffee grinder. Keep in sealed container.
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Posted on Monday Apr 11, 2011 at 4:24 PM  
Green Curry Paste
Yields:
From: Yakuta on www.discusscooking.com

1 large bunch Cilantro stalks (buy a bunch, pluck out the leaves and store it for later use. wash the stalks and roughly chop them)
1 Jalapeno or green chilies, optional
3 cloves Garlic
½ stick Ginger
Zest of one lime
juice of one lime
salt to taste
3 t fish sauce
1 whole medium onion, cut into cubes
1 T of coriander seeds
1 T of cumin seeds

Roast and powder the coriander and cumin. Throw all the ingredients (including the powdered spices) into a food processor. Process it until it's a nice thick paste. This can be stored in the refrigerator for several weeks.
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Posted on Monday Apr 11, 2011 at 4:24 PM  
Game Seasoning Mix
for
Rabbit and game birds

1 t oregano
1 t ground rosemary
1 t onion powder
1 T salt
1 t sage
1 t thyme
1 t black pepper
1 t garlic powder
1 t ground celery or celery seed
1 t paprika

Mix together and store in an airtight container.
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Posted on Monday Apr 11, 2011 at 4:25 PM  
Adobo de Chile Ancho
Essential Sweet and Spicy Ancho Seasoning Paste
Yields: ~ 1
From: Rick Bayless’s Mexican Kitchen

8 large garlic cloves, unpeeled
8 medium (~ 4 oz total) dried ancho chiles
1 ½ t dried oregano, preferably Mexican
½ t black pepper, whole or freshly ground
1/8 t cumin seeds, whole or freshly ground
Scant ¼ t cloves, whole or freshly ground
2/3 c beef, chicken, or fish broth, whichever is appropriate
Salt, ~ 1 t

Set a heavy ungreased skillet over medium heat. Lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally, until soft when pressed between your fingers (you’ll notice it has blackened in a few small spots), about 15 minutes. Cool, then slip off the papery skins and roughly chop.
While the garlic is roasting, break the stems off the chiles, tear the chiles open and remove the seeds. Next, toast the chiles a few at a time on your medium-hot skillet: Open them flat, lay them on the hot surface skin-side up, press flat for a few seconds with a metal spatula (if the temperature is right you’ll hear a faint crackle), then flip them. If pressed long enough, they’ll have changed to a mottled tan underneath. If you see a slight wisp of smoke, that’s okay, but any more will mean burnt chiles. Press on the second side. Transfer to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even cooking. Pour off all the water and discard.
If using whole spices, pulverize the oregano, pepper, cumin, and cloves in a spice grinder or mortar, then transfer to a food processor or blender, along with the drained chiles and garlic. Measure in the broth and process to a smooth puree, scraping and stirring every few seconds. (If you’re using a blender and the mixture won’t move through the blades, add more broth, a little at a time, until everything is moving, but still as thick as possible.) With a rubber spatula, work the puree through a medium-mesh strainer into a bowl; discard the skins and seeds that remain behind in the strainer. Taste (it’ll have a rough, raw edge to it), then season with salt.
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Posted on Monday Apr 11, 2011 at 4:28 PM  
NOTE: You should be able to find Achiote (a.k.a. Annatto) at Reasor's. Look in the produce department, and try to find a small display with a bunch of small packages of imported spices, probably with a brand name of "Mellisa's". You can also try Nam Hai at 21st & Garnett. That particular spice rack will be back by the fish counter.

Adobo de Achiote
Essential Garlicky Achiote Seasoning Paste
Yields: ~ 1/3 c
From: Rick Bayless’s Mexican Kitchen

2 T achiote seeds
2 t allspice, whole or freshly ground
1 t black pepper, whole or freshly ground
1 ½ t Mexican oregano
3 T cider vinegar
6 garlic cloves, peeled
Generous 1 t salt

The spice-grinder method: in a spice grinder, pulverize the achiote as finely as possible, then dump it into a small bowl. Pulverize the allspice and black pepper (if you’re using whole) along with the oregano, and add to the achiote. Sprinkle in the cider vinegar and mix thoroughly (it’ll be a damp powder at this point and won’t hold together). Roughly chop the garlic, sprinkle it with salt, then, right on your cutting board, use the back of a spoon or the side of a knife to work it back and forth into a paste. Little by little, work in the spice mixture (it probably still won’t hold together). Last, work in a tablespoon or two of water, if it’s needed to give the mixture the consistency of a thick paste.
The mini-chopper method: pulverize the achiote, allspice, peppercorns, and oregano with the sharp blade. Add the vinegar to the spices, along with the garlic and salt. Pulse until the garlic is roughly chopped, then let the machine run until everything is as smooth as possible. Dribble in a tablespoon or two of water, if it’s necessary, to bring everything together into a thick, pasty consistency.
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