Saturday, April 24, 2010

The difference between .......

Many friends that I enjoy cooking for, sometimes ask why the food tastes so good. Is it the meat?
Or where do you get your ingredients?

Well let me share a little secret.

It's spicing the food, folks?

There are other things that will effect food other than salt and pepper.
Why is it that people are so afraid to toss some spices on their food?

Oh.....tooo spicy?

What's too spicy?

Spice it to your liking......figure out what you like and enjoy something besides unseasoned bland food.

Here is a little very simple seasoning that I use about 50% of the time. You can add or subtract to the basic mix depending on your liking. But at least Will ya?

Dry Adobo rub

In a heavy 12 inch skillet toss in 3 Tablespoons of Cumin Seeds and on medium flame, heat until they start releasing their aroma. Keep the skillet moving so that they do not burn......Burn Bad!
As soon as you start smelling the aroma, about another 30 seconds more and that is about done. Take off the heat and let cool for a few minutes.
In a container, ( I use a zip lock bag for this) toss in the following:

4TBS of garlic powder
4 TBs of onion powder
1 TBS salt
1 TBS fresh ground pepper
1 TBS red chili pepper flakes.

\Now that the seeds have cooled, either grind them in your spice grinder, You do have a spice grinder don't you? or toss them in a molcajete and grind down to a fine power.

Toss into the bag and shake or mix well until thoroughly mixed.

This dry rub works great on pork, chicken, beef steaks, fish and almost anything you can thing of.....

Here is an easy beef steak recipe.
You can use pretty much any cut of steak that you like.

Take two steaks, run about 1 Tbs of the rub thoroughly on each steak, put into a shallow glass dish.
Squeeze the juice of a few limes on the steaks, then add about 1 cup of cider vinegar to the dish, after about 15 minutes turn the steaks so that the other side is in the liquid.

After 30 minutes remove, dry and toss on the grill and cook to your liking. After you remove from the grill remember to let the meat rest for at least 4 minutes otherwise the juice will flow out of the meat as soon as you cut into it.



Don Cuevas said...

Stuff like that is sold pre-mixed in jars, like Tone's spice mixes. Some cooks rely heavily on those seasoning mixes. I've rarely if ever use them. For some irrational reason, some liquid or paste seasonings are o.k. with me.

I used to use garlic granules and onion flakes when I owned a bakery in Mountain View, AR. The garlic was used in soups and chiles and a few breads, and the onion flakes for breads such as onion topped rolls and rye bread. (Fresh onion spoils breads quickly.)

Now, I would hardly dream of using that stuff. But, everyone to their own taste.

Don Cuevas

Tancho said...

I have seen the individual items at Costco but not any kind of a mix. I find my mix a quick half hour solution to when I run out of time after spending all afternoon sitting around reading.
At least we can use seasonings to and venture out of the box now and then. I know that there are some seasoning blends but they cost a fortune for a small alternative for some I guess.

Don Cuevas said...

One of my favorite seasonings is Pimentón de La Vera. There recently was an article on it in the NY Tmes.

Don Cuevas

Jerry L said...

Used your steak recipe with lime juice and vinegar added some tequila and grilled it....REAL GOOD, try it with tequila.

Tancho said...

Was it the taste of the tequila or the effect that made the steak taste good?
Sounds interesting, I will try it. I have made camarones con Tequila before, but never steak with it. You may have found something good here.

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