Thursday, January 3, 2008

Ingedients and Techniques II

Use these as steak rub, sprinkle on a roast, shake a little into your gravies or sauces, add to your flour when making deep fried veggies, chicken fried anything. (I suggest you taste a small amount so you know how hot it’s going to be before you rub, sprinkle or shake.) They go pretty well on just about anything but cereal.

Place the spices in a tightly covered container and shake vigorously to blend.

Creole Seasoning
2 ½ Tblsp paprika
2 Tblsp salt
2 Tblsp garlic powder
1 Tblsp black pepper
1 Tblsp onion powder
1 Tblsp cayenne pepper
1 Tblsp dried oregano
1 Tblsp dried thyme

Southwest Seasoning
2 Tblsp chili powder
2 Tblsp paprika
1 Tblsp coriander
1 Tblsp garlic powder
1 Tblsp salt
2 tsp cumin
2 tsp cayenne pepper
1 tsp black pepper
1 tsp dried oregano

Hot Rub
4 Tblsp canning salt
3 Tblsp dried, finely ground jalopeno or pasilla (place dried peppers in blender or food processor and process until fine. Cover your nose with a bandanna during this process – trust me.)
2 Tblsp garlic powder
2 Tblsp sugar
2 Tblsp cumin
2 Tblsp black pepper
1 Tblsp dried thyme

Chili Paste
Place 4 dried ancho chilies, 4 dried guajillos, ½ onion, quartered and 3 cloves minced garlic in a large saucepan and add 3 cups chicken stock. Bring to a boil, reduce heat ans simmer for about 15 minutes, or until chilies are softened and reconstituted. Process all ingredients in a blender or processor until pureed. Freeze in ½ cup measures (Nelli uses those little Gladware containers.)

Roasted Peppers (Should have put this up with yesterday’s stuff)
Wash and cut in half desired fresh peppers (any color of bell, poblano, jalopeno, etc). Place on baking sheet and broil until skin turns black. Immediately place peppers in a Dutch oven and cover tightly. Leave them to steam for 10-15 minutes. Remove from pan and scrape off the burned skin. Can be used immediately, or to store: place one slice in bottom of a Gladware sandwich container, brush with small amount of olive oil. Top with another slice, brush with olive oil. Continue process, placing 5-6 slices in each container. These freeze well. Note: roasting really brings out the heat in jalopenos.

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