Drop all the packets!
We all have them. Multi-color envelopes, promising real, authentic, XXXXX taste, ready in XX minutes.
What they do is deliver, salt, sugar, various anti-clumping agents, and a minimal amount of “meh flavor.” It is so much simpler to create your seasoning mixes; all it takes is some essential ingredients, possibly a pan to toast them in, and perhaps a grinder to grind them in. One requirement is air-tight containment for the prepared mix, another is storage away from light and heat.
So Drop all those packets, right in the trash.
Attached will be some basic seasoning mixes, that I’ve noted but never published.
Some BASIC rules for using spices and herbs:
- Dried herbs are more potent than fresh herbs
- Add dried herbs closer to the beginning of cooking
- Fresh herbs can be a perfect way to finish a dish to brighten and freshen it up
- You can always add spice to a dish, but you can’t take it out.
- Toasting spices can be another way to enhance their flavor
- Whole spices will keep longer and are more flavorful than ground
Pie Spice Mix
Drop all the packets
Ingredients
- 3 tbsp Ground Cinnamon
- 3 tsp Ground Ginger
- 3 tsp Nutmeg
- 2 tsp Allspice
- 2 tsp Cloves
- 1 tsp Cayenne
Instructions
- Mix All
- Store in an air-tight container
- Keep away from light and heat
Notes
Basic fruit pie spice.
One can add 1/2 tsp of cayenne for a hint of heat.
Nutrition
Calories: 102kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 8mgPotassium: 201mgFiber: 15gSugar: 2gVitamin A: 88IUVitamin C: 2mgCalcium: 272mgIron: 3mg
Tried this recipe?Let us know how it was!
Chili Seasoning mix
Drop all the packets
Ingredients
- 2 tbsp Paprika
- 1 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 1 tbsp Cayenne
- 1 tbsp Salt
- 1 tbsp Ground Black Pepper
- 1 tbsp Oregano
- 1 tbsp Thyme
- 3 tbsp Chili Powder
Instructions
- Mix all
- Store in an air tight container
- Keep away from light and heat
Notes
Basic Chili seasoning.
If you want more heat, add 1/4 tsp red pepper flakes and/or bump up the cayenne pepper.
As with all spices/herbs, store them in an air-tight container, away from light and heat.
Good for about a year.
Makes 3/4 cup of seasoning, enough for 3-4 pots of Chili.
Nutrition
Calories: 168kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 7005mgPotassium: 867mgFiber: 13gSugar: 3gVitamin A: 9427IUVitamin C: 17mgCalcium: 218mgIron: 8mg
Tried this recipe?Let us know how it was!
Cajun / Creole Seasoning
Drop all the packets
Ingredients
- 2 tbsp Paprika
- 1 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 1 tbsp Cayenne
- 1 tbsp Salt
- 1 tbsp Ground Black Pepper
- 1 tbsp Oregano
- 1 tbsp Thyme
Instructions
- Mix all
- Store in an air tight container
- Keep away from light and heat
Notes
Basic Cajun/Creole seasoning.
(BEFORE YOU GET THE PITCHFORKS OUT, YES THEY ARE DIFFERENT CUISINES)
If you want more heat, add 1/4 tsp red pepper flakes and/or bump up the cayenne pepper.
As with all spices/herbs, store them in an air-tight container, away from light and heat.
Good for about a year.
Makes 3/4 cup of seasoning, enough for 2-3 pots of Gumbo.
Nutrition
Calories: 168kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 7005mgPotassium: 867mgFiber: 13gSugar: 3gVitamin A: 9427IUVitamin C: 17mgCalcium: 218mgIron: 8mg
Tried this recipe?Let us know how it was!
Fajita Blend
Drop all the packets
Ingredients
- 2 tsp Chili Powder
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 tsp Cayenne
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Brown Sugar
Instructions
- Mix all
- Store in an air-tight container
- Keep away from light and heat
Notes
Basic Fajita Mix.
Makes enough for 1-2 pans of fajita’s
Nutrition
Calories: 78kcalCarbohydrates: 15gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 663mgPotassium: 368mgFiber: 5gSugar: 3gVitamin A: 3629IUVitamin C: 2mgCalcium: 80mgIron: 5mg
Tried this recipe?Let us know how it was!
Taco Mix
Drop all the packets!!!
Ingredients
- 2 tbsp Chili Powder
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Oregano
Instructions
- Mix all
- Store in an air-tight container
- Keep away from light and heat
Notes
Basic taco seasoning.
If you want more heat, add 1/4 tsp red pepper flakes and/or bump up the cayenne pepper.
As with all spices/herbs, store them in an air-tight container, away from light and heat.
Good for about a year.
Makes enough for 3-4 pans of taco filling.
Nutrition
Calories: 99kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2602mgPotassium: 590mgFiber: 9gSugar: 2gVitamin A: 7209IUVitamin C: 2mgCalcium: 137mgIron: 7mg
Tried this recipe?Let us know how it was!
Basic Curry Powder
Simple Curry Powder – Turn your flavor dial to 11
Ingredients
- 1 tbsp Coriander Toasted Seeds, ground
- 2 tsp Cumin Toasted Seeds, ground
- 1 tsp Tumeric
- 1/2 tsp Black Pepper Fresh Ground
- 1/2 tsp Chili Powder Kashmiri if possible
- 1/2 tsp Ground Ginger
- 1/2 tsp Garlic Powder
Instructions
- Mix all
- Store in an airtight container
Notes
I mix this in small batches as it does not keep as well as other powders. It does not go “bad” but does lose a lot of its kick after 3-4 months.
Do note: This is a rather delicate spice mix. DO NOT add at the beginning or middle stages of cooking; add towards the latter stage(s).
Nutrition
Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
Basic Garam Marsala
The spice that heats, perfect for building a quick curry to warm a cold winter's night
Equipment
- Cast Iron Skillet
- Spice Grinder
Ingredients
- 1 tbsp Coriander Seed
- 1 tbsp Cumin Seed
- 1/2 tsp Cloves
- 1/2 tsp Cardamom seed Black, green or a mix
- 1/2 tsp Caraway seed
- 2 ea Bay Leaves
- 1-3 ea Dried Chili Peppers Choose the spice level
- 1 ea Cinnamon Stick ~2"
- 1 ea Nutmeg break it up
Instructions
- Place skillet on medium heat
- add spices and toast, stirring often. Adjust level of toast to taste
- Cool, and grind
- Store in a sealed jar, away from light and humidity
Nutrition
Calories: 28kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 85mgFiber: 2gSugar: 1gVitamin A: 171IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!
Brisket Dry Rub
Sweet, Savory, Tasty, All the tastes of Summer BBQ
Ingredients
- 3 tbsp Kosher Salt
- 3 tbsp Brown Sugar
- 2 tbsp Black Pepper
- 2 tbsp Smoked Paprika
- 2 tbsp Chili Powder
- 1 tbsp Cayenne Pepper
- 2 tsp Ground Cumin
Instructions
- Mix all
- Taste and balance flavor
- Store in an air-tight container
Notes
A basic BBQ rub,
Adjust the measures to match your taste. Add more sugar for a sweeter bbq, add more cayenne for a hotter bbq.
Nutrition
Calories: 304kcalCarbohydrates: 66gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 21232mgPotassium: 1120mgFiber: 16gSugar: 38gVitamin A: 13911IUVitamin C: 5mgCalcium: 280mgIron: 14mg
Tried this recipe?Let us know how it was!
Poultry Brine
Before you roast'em, you gotta soak'em
Equipment
- Food safe 5 gallon container w/lid
Ingredients
- 5 cups apple cider
- 2 gallons water
- 5 tbsp Poultry rub https://www.roguechef.com/?p=1820
- 4 cups Kosher Salt
- 4 cups Dark brown sugar
- 5 tsp Minced Garlic
- 10 lb Ice
- 1 Gallon Turkey Stock Regular Sodium
Instructions
- Add all but ice to a large pot
- Stir to dissolve , and bring to boil
- Remove from heat and allow to cool
- Place thawed turkey, with giblet packet / neck removed in container
- Pour brine over, add ice, cold water to cover
- Keep in cool place for up to 24 hours, check ice / temp often
- Whence brining is done, rinse turkey with cold water, pat dry.
- Discard brine, roast / smoke turkey according to recipe
Notes
Basic brine, basic method.
I always brine poultry for roasting / smoking.
I usually go a little light on the normal 1 cup salt / 1 cup sugar to 1 gallon of brine, as I do have other flavors and I do go for a very long (24 hours) brine time.
ONE NOTE: First of all, make sure your turkey hasn’t already been brined or injected with a saline solution (water is ok). If it has, it should say so right on the packaging. Turkeys labeled “kosher,” “enhanced,” or “self-basting,” are usually already brined. IF THIS IS TRUE, DO NOT DO THIS!
Nutrition
Calories: 622kcalCarbohydrates: 159gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 68073mgPotassium: 455mgFiber: 1gSugar: 151gVitamin A: 105IUVitamin C: 3mgCalcium: 283mgIron: 3mg
Tried this recipe?Let us know how it was!
Green Curry Paste
Basic Thai Curry Paste, a base for so many good things
Equipment
- Blender
Ingredients
- 15-20 Ea Thai Chilies Washed, Stemmed
- 1 Bunch Cilantro Stems Washed
- 1 stalk Lemongrass Peeled, Washed
- 3 ea Shallots Peeled
- 6 ea garlic cloves peeled
- 2 tsp Cumin Seed Toasted
- 2 tsp Coriander Seed Toasted
- 1 ea Lime zested
- 1 in Ginger peeled, sliced
- 1/2 tsp Black Pepper Fresh Ground
Instructions
- Combine all in blender, and process to a smooth paste
- Store in non reactive container, under refrigeration
Notes
Adjust the chillies to match your heat level, start small, blend, taste, and add if desired.
VERY basic green curry paste, can be used to make curry sauce, or as a seasoning / marinade for various proteins. (I’ve pressed tofu, then marinated in a loose sauce, before frying)
As with all things, a general recipe and a general technique, your mileage may vary, do explore and find new tastes.
Nutrition
Calories: 67kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 65mgPotassium: 272mgFiber: 3gSugar: 1gVitamin A: 591IUVitamin C: 7mgCalcium: 76mgIron: 5mg
Tried this recipe?Let us know how it was!
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under: Condiment, Ingredient, Vegan, Vegetarian
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