My sister sent me some wonderful new spices for my birthday so they had to get a workout. The steaks are rib eyes, one of them coated in fresh-ground pepper and salt, and the other in "Chicago Steak Seasoning." We each took half of one to see which version we liked better; the Chicago seasoning won. The vegetables were sauteed in butter ( Read more... )

 
Today seemed like an excellent day to make pie. Unfortunately since I'm anal, I decided to clean out my spice cabinet before starting on the pies. For some reason I can't cook or bake unless I have order in my kitchen, which includes my cabinets. Which leads me to this question: How long should you keep dried herbs, spices, and seasonings? Some of ( Read more... )

I'm both intrigued and disturbed by this one.

maker's website says "Bacon Salt is a zero calorie, vegetarian, Kosher certified seasoning salt that makes everything taste like real bacon"

http://www.baconsalt.com/

I can make a killer tomatillo enchilada sauce (green), but I've been using a pre-packaged kind for the red enchilada sauce and the taco seasonings, one that my hubby just loves.

Now I've been a good little food pornista and I've done a bit of reasearch and found several different red enchilada and taco seasoning recipes, but I'm looking for ( Read more... )

I have to run to the post office but other than that am avoiding all the stores today so that means I'm home to clean and do laundry, cooking, etc ( Read more... )

I can't find mirin anymore. o_O Not in the supermarket that used to carry it along with a wide selection of bottled Asian condiments, and not in the little Chinatown grocery store up the street from work ( Read more... )

Hi - long time lurker, first time poster.
Last night I made up Southwestern Steak, Corn, and Black Bean Wraps (from the July 2005 issue of Cooking Light magazine, p210 by Barbara Seelig Brown Magazine or registration required).

The fajitas/wraps are filled with:

• lime juice
• cumin
• red onion
• black pepper
• corn

Grilling with Creole Seasoning, and Blackened Steak.

We're back after the hurricane threats!  This week we talk about Creole seasoning, with a couple of recipes for making your own as well as some thoughts on the commercial blends.  Recipes include some grilled fish and one for Prudhomme-style blackened prime rib.

The Podcast 31:15, 29.8MB)

( The Recipes )