Posted by Sherry on February 28, 2001 at 19:50:59:
Spices
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Creole Pepper Mix
¾ cup dried thyme
¾ cup paprika
¼ cup black pepper
¼ cup garlic powder
¼ cup onion powder
¼ cup ground cayenne pepper
¼ cup white pepper
¼ cup salt
Copyright, 1997 - 2000, Southside Enterprises
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Southwest Seasoning
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Copyright, 1997 - 2000, Southside Enterprises
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Meat Seasoning
½ cup Kosher salt
4 tablespoons black pepper
2 tablespoons white pepper
1½ teaspoons cayenne pepper
2 tablespoons granulated onion
1½ teaspoons ground cumin
4 tablespoons granulated garlic
2 tablespoons Hungarian hot paprika
Copyright, 1997 - 2000, Southside Enterprises
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Seafood Seasoning Blend
1 tablespoon ground bay leaves
2½ teaspoons celery salt
1½ teaspoons dry mustard
1½ teaspoons black pepper
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground mace
¼ teaspoon ground cardamom
Combine all ingredients; store in an airtight container. Use with seafood or chicken.
Copyright, 1997 - 2000, Southside Enterprises
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Garam Masala
2 cinnamon sticks
3 bay leaves
1 tablespoon cumin seeds
1 tablespoon coriander seeds
½ tablespoon green or black cardamom seeds
½ tablespoon black peppercorns
½ teaspoon cloves
½ teaspoon ground mace
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2 to 3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Cool, then grind and blend with the mace.
* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace, and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds, and chilies.
* For a milder Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chilies, and ground turmeric. Double the amount of coriander seeds.
Copyright, 1997 - 2000, Southside Enterprises
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Cajun Seasoning Mix
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1½ teaspoons cayenne pepper
1 teaspoon dry mustard
1 teaspoon brown sugar
½ teaspoon garlic powder
1 pinch cinnamon
In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
Copyright, 1997 - 2000, Southside Enterprises
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Cajun Spice
3 tablespoons cayenne pepper
4½ teaspoons black pepper
4½ teaspoons salt
6 teaspoons dried oregano
6 teaspoons dried thyme
6 teaspoons fennel
6 teaspoons cumin
6 teaspoons ground cardamom
6 teaspoons garlic powder
6 teaspoons chili powder
6 teaspoons dried coriander
Mix well in blender or spice grinder.
Copyright, 1997 - 2000, Southside Enterprises
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Barbecue Spice Mixture
½ cup chili powder
¼ cup hickory-flavored salt
3 teaspoons onion powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon dry mustard
½ teaspoon lemon zest
Copyright, 1997 - 2000, Southside Enterprises
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Creole Seasoning
1 teaspoon salt
3 teaspoons black pepper
3 teaspoons red pepper
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons dried thyme
Copyright, 1997 - 2000, Southside Enterprises
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Creole-Cajun Seasoning
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
Copyright, 1997 - 2000, Southside Enterprises
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New Orleans Seasoning
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Copyright, 1997 - 2000, Southside Enterprises
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Chipotle Paste
1 7-ounce can Chipotle chilies in adobo
2 tablespoons corn oil
3 large garlic cloves
2 teaspoons ground coriander
1 teaspoon thyme
1 teaspoon black pepper
In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.
Copyright, 1997 - 2000, Southside Enterprises
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Jerk Seasoning
4 green onions
1 garlic clove
1 hot pepper, Jalapeño or Habanero, seeded
1 tablespoon ground allspice
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon cayenne
2 tablespoons fresh lime juice
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. To use, rub 2 teaspoons or more seasoning over surface of meat. Let stand at least 1 hour before cooking.
Copyright, 1997 - 2000, Southside Enterprises
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Chili Powder Spice
4 dried hot chilies
3 dried Ancho peppers
4 teaspoons cumin seed
1 teaspoon garlic powder
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon ground cloves
Copyright, 1997 - 2000, Southside Enterprises
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Chinese Five Spice Powder
60 black, red and green peppercorns
4 teaspoon anise seed or
1 star anise
2 teaspoons fennel seed
12 whole cloves
4 1-inch long sticks cinnamon
Put ingredients in a spice grinder and grind to fine powder.
Copyright, 1997 - 2000, Southside Enterprises
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Firehouse Chili Powder
6 tablespoons paprika
2 tablespoons turmeric
1 tablespoon dried chili pepper
1 teaspoon dried cumin
1 teaspoon dried oregano
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cloves
Copyright, 1997 - 2000, Southside Enterprises
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Masaman Curry Paste Spice
6 dried red chilies
5 garlic cloves
3 medium shallots
1½ teaspoons coriander seeds
½ teaspoon mace
¼ teaspoon fennel seeds
6 peppercorns, whole
1 teaspoon galangal or ginger
1 Lemongrass stalk, chopped
Preheat the broiler. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside. In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over low heat for 5 minutes. Set aside. In the same skillet, toast the galangal, Lemongrass and chile peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly-covered container in the refrigerator.
Copyright, 1997 - 2000, Southside Enterprises
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Mexican Seasoning
3 teaspoons paprika
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garlic
½ teaspoon cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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Pickling Spice
2 teaspoons mace blades
1 teaspoon allspice berries
1 teaspoon whole cloves
2 3-inch cinnamon sticks, broken into small pieces
12 black peppercorns
1 dried bay leaf, crumbled
Copyright, 1997 - 2000, Southside Enterprises
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Poultry Seasoning
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon savory
1 teaspoon rosemary
Copyright, 1997 - 2000, Southside Enterprises
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Seasoned Salt
2 teaspoons coarse black pepper
1 teaspoon chicken bouillon
1 teaspoon onion salt
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon marjoram
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon curry powder
¼ cup salt
Copyright, 1997 - 2000, Southside Enterprises
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Steak Seasoning Salt
¼ cup salt
¼ teaspoon red pepper flakes
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon dry minced garlic
1 teaspoon dry minced onion
¼ teaspoon caraway seeds
Copyright, 1997 - 2000, Southside Enterprises
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Thai Curry Spice Paste
5 small dried red chilies with seeds, broken into small pieces or
1 teaspoon cayenne pepper
1 teaspoon whole black peppercorns or
1 teaspoon ground black pepper
1 tablespoon whole coriander seeds or
1 teaspoon ground coriander
1 teaspoon whole caraway seeds or
1 teaspoon ground caraway
½ lemon zest, minced
2-inch piece ginger root, peeled and minced
8 cloves garlic, peeled and minced
4 shallots, peeled and minced
1 teaspoon anchovy paste
6 sprigs chopped coriander
1 teaspoon salt
3 tablespoons vegetable oil
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cover tightly and refrigerate until needed.
Copyright, 1997 - 2000, Southside Enterprises
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Southwest Spice
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Copyright, 1997 - 2000, Southside Enterprises
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Dry Poultry Seasoning
6 tablespoons salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon paprika
2 tablespoons dry mustard
2 tablespoons ground bay leaves
Copyright, 1997 - 2000, Southside Enterprises
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