Showing posts with label herbs and spices. Show all posts
Showing posts with label herbs and spices. Show all posts
One thing I really enjoy every now and then is a really good steak. I have to admit that the beef which is available in the UK is superior to most of the beef I have ever eaten. I never had a bad steak over here.
I wish I could say the same here. Other than the whole beef tenderloin that my sister and I bought last year and cut into steaks, almost every steak I have purchased for eating has been tough and a huge disappointment.
The other day I managed to get my hands on a bone in rib steak however and I purchased it hoping that I would finally be able to enjoy a good steak. I finally lucked in.
Because it was so expensive (almost $8 for one steak) I wanted to cook it in the best way possible and to flavor it simply.
I love steak rubs. My friend Lura used to send me a lovely one when I lived in the UK that they would buy on this dude ranch in Montana. It was fabulous.
I discovered this Prairie Dust Spice Mix, attributed to the Longhorn Steakhouse on Pinterest. Its a copycat recipe and was just a photograph of a list.
I decided to try it out for several reasons. One there was no sugar in it. A lot of spice rubs contain sugar. Two, it didn't seem overly spicy. I really wanted to taste my steak!!
Now, I have never been to a Longhorn Steakhouse so I cannot attest to it's authenticity. What I can tell you though is that my steak tasted wonderful after using it. Not too spicy. The flavors did not overwhelm the natural flavor of the meat, instead enhancing it. I gave it two thumbs up.
One thing I really wanted to make sure when cooking my steak is that I cooked it properly. I have shared on here before how to cook steak perfectly. I thought it wouldn't hurt to repeat myself on that
score.
A lot of people are quite intimidated when it comes to cooking steak. Cooking a steak to perfection is not really all that hard . . . as long as you follow a few rules.
It goes without saying that, if you want the perfect steak, you have to first start out with the perfect cut of meat.
For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak. Steak that has been properly aged on the bone will give you the best flavour.
I also like to start with meat that is at room temperature, so take your steaks out of the fridge at least half an hour before cooking or longer if possible. Some cooks eschew seasoning the meat prior to cooking.
I am a firm believer, however, in salting the meat prior to cooking, as the heat helps to seal in the salt, allowing it to penetrate and really flavour the surface of the meat. That old idea about the salt drawing out the moisture and meat juices, is just hoaky to me.
If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature. Brush your seasoned meat with some butter, and then place it in the hot pan.
Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.
Don't turn your steak any more than once. Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.
I prefer my steaks to be medium rare. This finger test is a simple way to judge the doneness of a piece of meat. The further your thumb has to move across your hand, the more resilient the ball of the muscle becomes.
The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.
First finger stage: for blue meat and lightly cooked fish.
Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance. The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavour.
Second finger stage: for rare meat.
Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the centre. It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic.
Third finger stage: For medium cooked meat, game or duck, or well done fish.
Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient. The surface should be crusty brown and the meat should resist when the centre is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavoured.
Fourth finger stage: For well done meat, or poultry.
Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm. The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.
This was still slightly pink, which was okay but I do like my steak a bit more rare than that. Also do bear in mind that it will continue to cook as it rests, so it is better to err on the side of caution than the other way. You can always cook something a bit more or longer if it needs it.
The worst steak I ever had in my life was at a chain called The Buffalo Grill in France. Supposedly they knew steak. I have my doubts. I ordered medium rare and my husband and I were both ill the next day. At the risk of offending someone, I have often wondered if it was really steak or was it horse. They eat a lot of horse in France. I will never know for sure.
Prairie Dust Spice Mix
Yield: Makes 7 teaspoons
Supposedly this is a copycat recipe from the Longhorn Steakhouse. Its nice and spicy, but not overly so.
Ingredients
- 1 TBS fine sea salt
- 1 1/4 tsp paprika
- 1 1/4 tsp black pepper
- 1/2 tsp onion powder (not salt)
- 1/2 tsp garlic powder (not salt)
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/4 tsp ground coriander
Instructions
- Measure everything into a bowl and give it a good mix. Transfer to a clean and empty spice shaker.
- Store in a dark cool place, tightly covered, for up to six months.
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One thing I really missed when I loved over here to the UK, was a good all purpose poultry seasoning mix. I used to bring some back with me whenever I went over to visit, but I have not been home in over 6 years now. When I lived in New Brunswick we used to buy Bell's all natural seasoning whenever we went shopping in Maine. Its pretty much a New England/Maritime constitution!
It was especially great this time of year when we would be cooking turkeys and making stuffing's etc. I recently ran across a copycat recipe for it here on Chow Hound.
It was very easy to make. As easy as measuring the different herbs into my spice grinder and pushing a button.
It uses dries rosemary, oregano, sage, marjoram, thyme, ginger and black pepper, and with just a few pulses of the spice grinder . . .
Like magic, there it was. Bell's seasoning, or poultry seasoning has always been a holiday classic in my home. I used it for stuffing's, seasoning my turkey's, and even meatloaf and burgers. It really has a lovely flavour.
I had completely run out of Poultry seasoning, so I was really, really pleased to find this recipe.
And really pleased with the end result.
Now I will never be without poultry seasoning again, and that makes me very happy. Of course with Thanksgiving at the door, it will come in really handy. I did a trial run of it with my mother's potato stuffing recipe.
It was perfect! As soon as I had mixed it into the stuffing with the remaining ingredients, the resulting smell returned me to a time when I was a child back in my mother's holiday kitchen. Food memory heaven.
Yield: 1/2 cup
Copycat Bell's Seasoning
The taste of my childhood when it comes to holiday dinners. Perfect for seasoning your stuffing's, soups and birds. this is also great in meatloaf, burgers, with fish, etc.
ingredients:
4 1/2 tsp dried rosemary
4 tsp dried oregano
3 3/4 tsp dried sage
3 1/2 tsp dried ground ginger
3 tsp dried marjoram
2 3/4 tsp dried thyme
3/4 tsp ground black pepper
instructions:
grinder and grind to a fine powder. Transfer to a glass jar with a
lid. Seal tightly and store in a dry cool place for up to six months.
Created using The Recipes Generator
This is the stuffing that we had in our home all of my growing up years. It is made from using potatoes, onions, celery, and bread crumbs, and of course some butter and a healthy pinch of the poultry seasoning.
It is largely a maritime thing and I am not sure where it comes from, or where it's culinary roots lay. My mother's father was of German Dutch descent, hailing from the New Germany area of Nova Scotia.
My ex MIL also made a version of this, which was only slightly different to my grandmothers. Whereas my grandmother used torn up bread in hers, as did my mom . . . my MIL used fine dry bread crumbs. Both are equally as good.
Yield: Makes enough to stuff a 10 to 12 pound turkey
Potato Stuffing
prep time: 20 minscook time: 30 minstotal time: 50 mins
This is the stuffing of my childhood. It would not be the holidays without it.
ingredients:
5 TBS butter
1 large onion, peeled and minced
1 large stalk celery, trimmed and diced
1 TBS celery leaves, chopped
3 pounds potatoes, peeled and quartered
(you want to use one which is good for mashing)
180ml warm milk (3/4 cup)
1 1/2 tsp bells (or poultry) seasoning
355g coarse bread crumbs from a sturdy loaf of white bread (6 cups)
salt and black pepper to taste
instructions:
Place the potatoes in a pot of lightly salted water
to cover. Bring to the boil and cook until fork tender. While the
potatoes are cooking melt the butter in a saucepan. Add the onion, Cook,
over medium low heat, stirring frequently, until the onion is softened
and translucent without browning. Stir in the celery and cook for a few
minutes longer. Remove from heat.
to cover. Bring to the boil and cook until fork tender. While the
potatoes are cooking melt the butter in a saucepan. Add the onion, Cook,
over medium low heat, stirring frequently, until the onion is softened
and translucent without browning. Stir in the celery and cook for a few
minutes longer. Remove from heat.
potatoes and return to the pan, Shake over the heat of the burner to dry
out. Mash together with the warmed milk. Stir in the onion and
celery, and celery leaves. Add the bell's seasoning and the bred
crumbs, mixing all together well. Season to taste with salt and black
pepper. Cool and use to stuff a turkey. Alternately pile into a
lightly buttered dish, dot with butter and bake in the oven along side
the turkey for the last half hour of cook time.
Created using The Recipes Generator
For me the stuffing has always been one of my favourite parts of the
holiday meal. There was never enough. I hope you will try this potato
stuffing recipe, and I am sure that if you do, you will fall completely
and totally in love with it!! Mom never stuffed her turkeys, but always
baked it in a casserole dish on the side of the turkey. And she never
cooked the onion in it. I cook the onion as not a lot of people like
raw onion, but like my mother, I prefer to bake it in a casserole dish
on the side. Its fabulously tasty! I could eat a plate of this and
nothing else!
I used the Cookhouse 300watt Electric Coffee and Spice Grinder to make my Bell's Seasoning. This stylish kitchen appliance boasts high precision calibration for a consistent chopping and grinding experience.
With a 70g capacity and wet/dry functions this all-purpose 300W grinder is a really handy piece of equipment to have in the kitchen.
I had been on the look out for a good grinder for a long time. I wanted something that was attractive and yet did a great job and was easy to use.
This attractive machine is perfectly sized for a small kitchen and is a great little workhorse. It is as easy to use as pushing a button. It features a transparent lid, which allows you to keep an eye on your ingredients, and, thanks to its removable stainless steel bowls, cleaning it isn't that hard either!
It is made of ergonomically designed stainless steel and comes with two easy clean removable brushed stainless steel bowls, each with a stainless steel blade system. There is an inner transparent cover and an outer cover. It is very easy to use.
- Add your coffee or spices to the metal chamber.
- Fit the lid on.
- Push the button.
- Wait.
- You're ready to go!
I am very pleased with its performance. You can grind anything from coffee beans, to rice, to nuts, to spices. You can also make wet spice pastes such as curry pastes with it. You can find them here on Amazon. If you have a coffee lover, or a foodie in your life, this would make for an excellent Christmas gift, presented in a basket along with their favourite coffee beans, and spices. You can also use this machine to grind nuts and seeds. I just love it! I highly recommend.
Do you buy your herbs and spices online? If you do, when you
buy spices do you think about their nutritional qualities? Some have great
health benefits; you could even call them miracle flavours!
Here are 5 herbs and spices that have great health benefits:
Okay, so we don’t suggest eating this raw (we’ve all seen the
YouTube videos) but cinnamon tastes lovely in desserts or on toast. And while
you are enjoying the strong spicy taste you may be improving your health.
Cinnamon will:
- · Help fight fungal and bacterial infections
- · Improve glucose and lipid levels in diabetics
- · Help prevent Alzheimer’s
- · Possibly be effective against HIV
- · Help to stop the destructive process of multiple sclerosis (MS)
- · Reduce the effect on the body from high fat meals
Oregano is a perennial herb that belongs to the mint family.
It can be served fresh or dried and has a warm but slightly bitter taste.
Oregano is a favourite in Mediterranean cuisine and is commonly sprinkled on
pasta or pizza dishes. It tastes great on cheese on toast too!
This herb is somewhat of a superfood, as in one teaspoon it
has the same antioxidant power as three cups of broccoli.
Oregano can also be
used in the treatment of:
- Cold •Allergies
- Muscle pain •Intestinal parasites
- Acne •Earache
- Dandruff •Fatigue
- Toothache •Repelling insects
- Bronchitis •Menstrual cramps
- Bloating
- Headaches
- Heart conditions
Rosemary has long been used alongside meats for its woody
flavour, but we like to use it when we steam bass. It tastes amazing! It is
also pleasant in desserts.
Rosemary’s health benefits include:
- Rosemary contains carnosol, a strong anti-cancer compound
- Protection against Alzheimer’s and improved memory
- Improved mood
- Migraine treatment
- Pain relief
- Anti-inflammatory properties
- Immune booster
- Antibacterial properties
- Improve digestive health
- Stimulated hair growth
- Better circulation
- Many more…
Turmeric is the spice of choice for many curry chefs, thanks
to its bright colour and strong flavour. Thanks to this bright colouring,
turmeric is also used in natural dye for clothing and body paint.
Of course there are medical benefits to eating turmeric too.
Some believe that turmeric is a great herbal remedy to relieve the itching
caused by skin cancer, and a chemical in turmeric (curcumin) may also help
reduce the effects of rheumatoid arthritis.
As well as this turmeric may also be used to treat:
- Jaundice
- Hepatitis
- Diarrhoea
- Fibromyalgia
- Ringworm
- And many others
Rosemary and thyme belong together, so it is no surprise that
this herb also appears on this list. Thyme, like rosemary, is often used to
flavour meat, but it also tastes delicious on roast vegetables or fish. It’s a
pleasant addition to a stir fry too!
Thyme offers significant anti-oxidant protection and is also commonly
used in the treatment of acne. It can even be more effective than some acne
creams! It has also been linked to reduced blood pressure and the treatment of
colon and breast cancers.
So next time you buy your herbs and spices online, stop and
think: Can you fit these into your diet more? You could improve your health if
you do.
Just
Ingredients seek out the best herbs and spices from the top producers around
the world and promise to deliver them straight to your doors. With over 100
spices and herbs to choose from, whether you are looking for
rosemary, thyme or any other herb or spice, take a look at the wide variety of
spices and herbs at Just
Ingredients.
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