View Full Version : The Spice Rack
Post up your favorite spices that you use the most, or are in your "Spice Rack".
Meats.
Pork.
Chicken.
Fish.
Everyday use.
Let's see how broad of a range we have here. :munchin
Some of my favorites....
Lemon pepper (Trader Joe's brand and it has a grinder...!)
Dill
Garlic (fresh)
Cumin
Montreal Steak Seasoning (even use it on chicken)
Roguish Lawyer
02-22-2009, 22:05
Salt, black pepper, onion powder, crushed red pepper, oregano.
McCormick's Grill Mates Montreal Steak Seasoning
McCormick's Grill Mates Montreal Chicken Seasoning
http://www.grillmates.com/
Willingham's Wham Seasoning (Original Mild) - Rub'n BBQ Spice
http://www.willinghamsbbq.com/
Tony Chachere's Original Creole Seasoning
http://www.cajunspice.com/
Johnny's Garlic Spread & Seasoning - I use this on veggies (green beans, broccoli, asparagus, etc.).
Sea Salt
http://www.johnnysfinefoods.com/
McCormick's Grill Mates Montreal Steak Seasoning
http://www.grillmates.com/
Sir,
Have used this McCormick's a lot over the years...it is good stuff!!!:)
In Honour of my late mentor, Mr. Weaver, who only had Penzey's spices for me to cook with at our "family gathering" on Sunday's...I reccomend!
Delsicious, and bursting with flavor for any occasional dish. IMVHO.
Holly
Link to Spices & Herbs:
http://www.penzeys.com/cgi-bin/penzeys/c-SpicesAs_Herbs_and_Seasonings.html?id=pcohgxv5
salt
Lawry's seasoned salt
Jess Hall's seasoned salt
Jess Hall's seasoned pepper
black pepper
red pepper
cilantro
cumin
dried garlic
nutmeg
cinnamon
gloves
ground ginger
paprika
sage
oregano
chili powder
thyme
basil
ground mustard
curry powder
McCormick's Italian seasoning
McCormick's poultry seasoning
McCormick's pumpkin pie seasoning
Have to agree with both Gypsy and WCH. McCormicks Montreal Steak and Chicken seasoning along with fresh garlic, are probably my most used spices.
Ret10Echo
02-24-2009, 07:28
Fresh Garlic
Cumin
Cilantro
Crushed Red Pepper
Dill
Rosemary
Even though I'm not a big fan of "pre-mixed" seasoning, Larue's Dillo Dust is pretty good...
If you have an ALDI Food Store near you, they put out a decent line of Herbs and Spices. They come in a container with the "Grinder" head on it. Theyre basically a pretty decent product.
The ones shown here are: Chicken, Pizza and Pasta, Steak and Chops, Country Herb and Coarse Sea Salt
TrapLine
02-24-2009, 10:32
I like the Montreal Steak seasoning and would agree with Echoes that Penzey's Spices are top notch. In fact, I have suggested the wife stops by Penzey's on Friday to stock up.
One mix that I recommend is Butt Rub. It may sound questionable, but it does a number on pork chops!
Red Flag 1
02-24-2009, 13:20
Looking for Penn's input!
Sicilian "House Mix", used on about everything cooking to finish:
Sicilian White salt and Kosher salt, fresh cracked black Pepper and
Garlic powder. I'd give amounts, but uncle Nunzio is in the room!
McCormick"s Cinnamon Chipolte for Pork and Chicken.
McCormick's Montreal Steak for steak Seasoning.
Oil and Vinegar Fish Wish for some seafood.
Old Bay Rub and Seasoning for seafood.
Ducks Unlimited Poultry and Game Rub for pork and poultry.
Ducks Unlimited Lemon and Lime Pepper for fish and poultry.
City Tavern mix for Turkey. Salt, Pepper, Shallots, Parsley under skin.
Chardonnay and Oak Smoked Salt for a finish salt on steaks if needed.
Fleur de Sel Salt on fresh veggies. With oil and vinegar.
Peruvian Pink Salt on Tomatoes or bruschetta.
Gray Salt, finishing salt on just about anything. Great on Cukes, and Tomatoes.
English Flake Salt on Veggies and meat before roasting..salty crunch.
Martini & Rossi with about all seafoods...also most white meats.
Burgandy with ground beef. Maderia will work.
Parsley..fresh.
Garlic with pork..slivers cut and inserted into pork.
Eat well....drink well.......live well.
RF 1
I like the Montreal Steak seasoning and would agree with Echoes that Penzey's Spices are top notch. In fact, I have suggested the wife stops by Penzey's on Friday to stock up.
One mix that I recommend is Butt Rub. It may sound questionable, but it does a number on pork chops!
Does the Butt Rub come with a happy ending?;)
Sir,
Have used this McCormick's a lot over the years...it is good stuff!!!:)
Delsicious, and bursting with flavor for any occasional dish. IMVHO.
Holly
Link to Spices & Herbs:
http://www.penzeys.com/cgi-bin/penzeys/c-SpicesAs_Herbs_and_Seasonings.html?id=pcohgxv5
If you all will allow me to indulge for a brief moment...Having today been allowed to share the story of my mentor and put His memory to rest, I salute you Mr. Weaver! With Penzey's spices, I will roast and enjoy a Cornish Hen this evening.:)
Here's a toast to You, filled with the Woodbridge Cab-Sav you enjoyed! And thank you Mr. Weaver, for your brave service to Our Country!
Holly
True Believer
03-06-2009, 01:40
Fresh Garlic
Black Peppercorn with Grinder
Garlic Salt
Ground Cayenne
Fresh Basil
Olive Oil & Balsamic Vinegar
Brown Sugar
My wife bought a Sweet & Smoky Barbecue Rub and a Jamaican Jerk Rub while I was down range that is pretty good on your choice of BBQ. They are both made by Pampered Chef. McCormick's blends are good as well. Their Lemon Pepper goes great with Tilapia, Red Snapper, or anything else similar in taste.
Red wine for tenderizing steaks or beef in general.
Dale's Steak seasoning blended with pineapple for Chicken. A little honey or added brown sugar to get it to caramelize on the grill. Topped off with a pineapple ring. Good eating.
mark46th
03-21-2009, 11:51
For wet ribs I make a braising liquid using Cloves, garlic, achiote, cumin, cayenne pepper, crushed Ancho Chiles and chili powder
for dry ribs- Salt pepper, brown sugar, garli, cayenne pepper, celery salt paprika
For Roast Pork Just salt, pepper and a whole orange.
Chicken- Just olive oil and a little salt for roasting...
Beef- Prime Rib- Coat it with Kosher Salt and roast.
Tritip- 7 Seas season salt
Steaks- Montreal Steak Seasoning or if the meat is really prime, only a little salt and I pour a little melted butter on the plate where I place the steak...
Broke down and bought 3 lbs of pork ribs tonight.
Hotel kitchen-ette allowed me to bake at 350 for 35 minutes. All I had for a rub was salt/pepper packs from McDonalds and butter from Denny's.
At some point eating out is not an option and meat just taste great, even if it's only meat.
I'm thinking I should have passed on the Yellow Tail Merlot, and just stuck with beer, but it was on sale.
Originally posted by koz:
Even though I'm not a big fan of "pre-mixed" seasoning, Larue's Dillo Dust is pretty good...
I to am not a fan of the pre-mixed, conglomeration seasonings, but I do like Adobo when I am making certain dishes. Sometimes I think they have a secret ingredient in that bottle that causes severe addiction.
Tress
Turmeric
Cumin seeds
mustard seeds
Red Pepper
Coriander and Cumin
Cinnamon
Turmeric
Cumin seeds
mustard seeds
Red Pepper
Coriander and Cumin
Cinnamon
All right, I'm going to buy several oz of the above items, or even the "pre-mixed", just in case I get stuck in a hotel and I need to dine in.
Team Sergeant
07-17-2011, 08:43
All right, I'm going to buy several oz of the above items, or even the "pre-mixed", just in case I get stuck in a hotel and I need to dine in.
Get a pepper mill and some salt.......that's all us carnivores require.
I just counted, my "spice rack" contains about 60 bottles of various spices and such. A few words of advice, if you enjoy a spice that comes in a seed, buy it whole and grind it your self. There is nothing better than fresh ground black pepper, fresh ground nutmeg, allspice, coriander and mustard seed etc....
I own a Peugeot pepper mill, touch it and you die. I'd lend you my sidearm first.
I also use a Bosch coffee grinder as a spice grinder, had it for years, works great.
Lastly I have a great big granite mortar and pestle, go big if you get one, the little ones move around too much when smashing things....
TS- Yes, Peugeot are amazing! It crazy, but until you use one, you're clueless. Once you do you never really content with any other mill.
WD, when I return to the storage shed to retreive it, I'll Grab a couple of Jars of my 10 spice dry rub for you.
TS- Yes, Peugeot are amazing! It crazy, but until you use one, you're clueless. Once you do you never really content with any other mill.
WD, when I return to the storage shed to retreive it, I'll Grab a couple of Jars of my 10 spice dry rub for you.
Wow!
Well, all I can say is my learning will never cease. Thanks for the tips!
My longterm goals include gaining knowledge of spices, and the proper usage...and a set of these:
http://www.flying-cloud.com/harsey-knife/kitchen.html
Thanks for sharing Chef.:o
Holly
TS- Yes, Peugeot are amazing! It crazy, but until you use one, you're clueless. Once you do you never really content with any other mill.
WD, when I return to the storage shed to retreive it, I'll Grab a couple of Jars of my 10 spice dry rub for you.
Awesome, I'll be sure to send a mailing address, PM in bound.
TS - thanks, I'll look for one.
mark46th
07-17-2011, 19:37
TS- +1 on the coffee grinders for spices and +1 on a large pestle and mortar....
Celtic Sea Salt, Pepper and Garlic. Works for everything...
Team Sergeant
07-18-2011, 14:13
Celtic Sea Salt, Pepper and Garlic. Works for everything...
Celtic Sea Salt = unprocessed salt.
I'm wondering if you might have to actually use "more" to put a proper seasoning on food......:munchin
mark46th
07-18-2011, 15:53
When seasoning meat, poultry. fish, etc., before cooking I use kosher salt. It is especially good on prime rib and salt baked fish... getting ready to eat my own portion, regular granulated is fine...
lonewolf726
07-18-2011, 20:30
Jane's Krazy Mixed-Up Salt has been a staple seasoning in my house since the mid-70's... their Krazy Mixed-Up Pepper is very good, also.
http://www.janeskrazy.com/home.asp
Snaquebite
07-19-2011, 15:32
TS got me curious so I went an counted mine....74 different and assorted spices etc....
Never tried Peugeot pepper mill. Might have to look into that. I do like my Cole an Mason though...
LibraryLady
07-20-2011, 10:25
My spice rack includes homegrown Italian Oregano, Greek Oregano, Thyme, Lemon Thyme, Rosemary (three varieties, can't remember their names), and Chives. That's all I've got left from last year's harvest. Shall be interesting to see just how much I harvest this year.
LL
Celtic Sea Salt = unprocessed salt.
I'm wondering if you might have to actually use "more" to put a proper seasoning on food......:munchin
Have found this to be true, TS! Seems to me that sea salt, though rougher and thicker in texture, provides for less flavor when used in the exact amounts of Kosher salt, per se.
My preference is Kosher salt, mixed with any freshly ground herbs for a particular dish. (Though mine are not grown and harvested fresh, as I do not have the time for such an undertaking. Cheers to those that do.:munchin:o)
Holly
mark46th
08-01-2011, 10:54
For whole seed pieces, try roasting them, either in a frying pan on the stove or in the oven on a cookie sheet, then grind them...
Celtic Sea Salt = unprocessed salt.
I'm wondering if you might have to actually use "more" to put a proper seasoning on food......:munchin
TS, you actually can use less, use a grinder. It adds a delicious flavor to foods. I rarely use table salt anymore unless I'm baking.
PS DO NOT buy a cheap sea salt...get something that is dried naturally. It will rarely be pure white and it's really quite good for you. You can get seasoned sea salts as well.
http://www.celticseasalt.com/
Team Sergeant
08-02-2011, 10:34
TS, you actually can use less, use a grinder. It adds a delicious flavor to foods. I rarely use table salt anymore unless I'm baking.
PS DO NOT buy a cheap sea salt...get something that is dried naturally. It will rarely be pure white and it's really quite good for you. You can get seasoned sea salts as well.
http://www.celticseasalt.com/
One of the most important aspects of cooking, or professional cooking is proper seasoning, ie the use of salt. I've cooked hundreds of dishes now for professional Chef's and one of my favotite compliments from them is:
"That is seasoned perfectly" ;)
"That is seasoned perfectly" ;)
A high compliment indeed...I don't cook for professional chefs but I love hearing it or something similar when I cook for others. Or for myself. :D
Note to all:
I just recieved Penn's rub spice in the mail today, currently cutting it down and will be selling it for current street value pricing equal to the best designer drug out there.
On second thought, its all mine, and you guys can go pound sand.
Wow!!!! Can not wait to start using it, thinking a Friday night grill soon.