Author Archives: Dan Lowry

24
Jun
For Chefs, Ketchup, On Spices, Recipes

Make Your Own Artisanal Ketchup

Posted on by Dan Lowry

Whether you call it Ketchup, or Catsup, this sweet and tangy condiment has become a culinary staple, and has found its way onto nearly every condiment stand from casual family restaurants, to fast food franchises, mall food courts, in ball parks and of course, in every grocery store from coast to coast.

And you can bet, that it’s also in nearly every pantry or fridge in America.

Yet, unlike many dishes that we enjoy while dining out, while also making our own versions of it in our kitchens, ketchup, (and we can say the same for mustard), is one food/condiment, that Chefs rarely make.

There are a couple of good reasons for this.

  1. Some Chefs, / kitchens, go through a lot of it. Not only as a straight up condiment, but as an ingredient in other recipes.
  2. Seriously, it’s hard to beat Heinz as a recognized brand, although many manufactures have created some pretty tasty ketchups of their own.
  3. Time, as in labor.

All that said, there is something to be said for the growing trend for authentic, Artisanal food products made by talented Chefs.

An example of this is Charcuterie, and quite often, Chefs go even one step further, by serving them with house made chutneys, jams or mustards.

An Artisanal ketchup might be looked at in that same way, and perhaps something offered only for signature grilled burgers.

Making your own ketchup gives you the opportunity for real bragging rights, if done well, and something which can showcase your individuality as much as any other signature dish on your menu.

Start small.

There are a number of opportunities for creative expression when making your own ketchup. They include:

  • Using fresh ripe tomatoes vs / tomato paste (or both)

  • Choice of sweeteners (Cane sugar, brown sugar, corn syrup or honey)
  • Choice of vinegar (typically cider or distilled)
  • Spices (onion and garlic are standard, celery salt creeps into some recipes and many “copy-cat” Heinz recipes include clove, allspice, cinnamon, ground mustard and cayenne pepper.
  • Thickeners, which range from none, to xanthan gum, cornstarch and Clear Jel.
  • And finally, the fineness of the finished puree.

As a result of all of these wonderful expressive options, the best course chosen by many Chefs, is to start with many small batches, get opinions, then scale up the recipe that they like the best.

To that end, we’ll offer here, a basic recipe for you to begin with and suggestions as to the additional spices you can add to make your perfect ketchup.

NOTES:

  • This recipe uses tomato paste, this basic recipe was chosen to address the need of Chefs to minimize their labor and also, because making ketchup from fresh tomatoes requires a very ripe (fresh) tomato which make preparing a larger batch increasingly problematic on a regular basis. It also requires passing the cooked tomatoes through a food mill or grinder to omit seeds and pulp.
  • Depending on how long you cook / reduce your ketchup recipe, it may be entirely unnecessary to add a thickener. As thickeners go, the better alternative, once the product has cooled, is xanthan gum, if needed. We have therefore not included an amount in our recipe.

Basic Ketchup Recipe

Makes about 3 cups

THE BASE

1 ½ cup            Tomato Paste

1 cup                 Light Corn Syrup or Honey (or a mixture)

1 Cup                Vinegar (cider, distilled or a mixture)

½  cup               Water

2 TBSP             Light Brown Sugar

2 TBSP             Kosher or Sea Salt

½ tsp                 Onion Powder

¼ tsp                 Garlic Powder

THE ADDITIONAL SPICES

½ tsp                 Celery Seed or Celery Salt (halve the above amount of Kosher Salt if Celery Salt is used.

½ tsp                 Ground Mustard

1/8 tsp               Ground Cloves

1/8 tsp               Ground Allspice

1/8 tsp               Cayenne Pepper

As Needed       Thickener (See Options)

 

Method:

  1. Into a medium sauce pan set over medium heat, add all of the ingredients.
  2. Stir or whisk until all ingredients are well incorporated and the mixture looks smooth.
  3. Once the ketchup comes to a boil, reduce the heat to a simmer and stir often.
  4. Allow to simmer for 20 minutes, being careful to not let it scorch. Red Goose sells an amazing Scorch Shield which is VERY helpful.
  5. Once cooked and reduced, remove from the heat, cover and allow to cool.
  6. If thickening is needed, the last step is sprinkling a little in at a time while vigorously whisking in or while in a blender or food processor, until you get your desired thickness.
  7. Store in a tightly covered container in the refrigerator for up to 4 months.

Making Artisanal ketchup can be a very rewarding endeavor, and one that can truly differentiate your cuisine and impress your guests.

08
Jun
Culinary Education, Festivals, For Chefs, Mustard, New Customers, On Spices, Product News

Make Your OWN Prepared Mustard!

Posted on by Dan Lowry

Prepared mustard.

It’s in nearly every fridge or pantry in the modern world and used in, or on, thousands of dishes ranging from the classic and iconic, to today’s contemporary recipes.

The list is simply exhausting!

Salad dressings, sauces, deviled eggs, potato salad, beef, lamb, pork, seafood, and of course, on our beloved hot dogs.

Yet as ubiquitous as prepared mustard around the world, it’s a recipe rarely made in our homes, or, in professional kitchens?

Why is that?

Because it’s beyond simple to make.

Mustard surely gets enough love otherwise. In fact, there are numerous festivals all around the world extolling mustard’s culinary virtues.

From Napa Valley, California to Berlin, Germany, mustard festivals are held each year and feature famous dozens of contests.

Famous Chefs at these events offer demonstrations, and there are numerous opportunities to feast on fabulous dishes using mustard in every imaginable way.

How is prepared mustard made?

Let’s look at how a prepared mustard recipe is made. Maybe, along the way, you’ll discover that it’s something you’d really enjoy making in your kitchen.

“House” prepared mustard is a pretty impressive (and very simple) way to add a distinctive and artisanal flair to your menus.

The basic ingredients needed to make mustard can be as simple as mustard and a liquid. The method however, can done in one of 2 ways.

  • Soak the whole seeds in the liquid, then blend or grind the mustard seeds into a paste. Or,
  • Grind the seeds to the desired fineness BEFORE adding your liquids. The additional grinding afterwards isn’t necessary.

Chemistry in action.

There’s a lot of chemical stuff going on when you make mustard.

The “heat, or bite” that comes from prepared mustard is within the seeds, and then it reacts with the liquids. So, breaking the seeds open is a part of the process.

It’s already been done for you with powdered mustard but it’s something you must do if you’re also using whole seeds.

Spicy or mild?

Temperature “heat”, (even hot water) negates much of the chemical reaction that give you the “spicey heat” component in prepared mustards.

If you want a mustard with more of a “bite” you should use cold water.

Warm water also works, but gives you more of a “mild” mustard reaction and flavor.

Using water alone, generally only gives you a few days (or less) of great mustard flavor. This can, (and should) be “stabilized”, by adding an acid (such as vinegar, lemon juice or horseradish) and some salt.

It also gives you that traditional taste, that most people love and accept.

Which seeds?

Three seeds used to make mustards, they are: white, brown and black.

The white mustard plant, actually makes the mustard seeds that we call yellow, and they make a very pale-yellow powder, not the bright yellow you see in the bottle. They also make a rather mild mustard while, brown and black mustard, are a bit more “robust” in flavor.

The yellow “salad” mustard you see in your grocery store is typically made with the yellow seeds from the white mustard plant with turmeric spice added for color.

The ingredient statement on a bottle of Heinz mustard reads: DISTILLED WHITE VINEGAR, MUSTARD SEED, WATER, SALT, TURMERIC, NATURAL FLAVOR AND SPICES.

Brown mustard seeds are found in many premium prepared mustards including the popular Grey Poupon brand.

Black mustard seeds (called rai) are the most pungent and the least common seed to be found in American mustards but they are popular in Southern Indian cuisines.

Many people who enjoy making prepared mustards for their kitchen prefer to use at least 2 mustard seed varieties to create a more “complex” flavor.

A common combination is a hand or machine ground, brown seed, with a white (or yellow mustard powder added as a base).

Making your prepared mustard.

Since making a prepared mustard is rather easy, try making a batch using this recipe. We think you’ll agree that adding your own house-made mustard to your culinary repertoire might just plant the “seed” for many great recipe ideas.

We’ll use method number 2 with brown mustard seeds and yellow mustard powder.

Simple Prepared Mustard

Makes about 2 cups

½  cup brown mustard seeds

1  cup ground yellow mustard powder

1 tablespoon salt

2 tsp ground turmeric (optional)

2 tablespoons honey or brown sugar (optional)

1  cup cold water

¼ Cup + 1 tablespoon apple cider or white wine vinegar

  1. Grind the whole mustard seeds for a few seconds in a spice grinder, or by hand with a mortar and pestle. Leave the seeds only coarsely ground to give the final prepared mustard some whole seed identity.
  2. Add the ground seeds into a non-reactive (Stainless steel or glass) mixing bowl and add the salt and mustard powder. If you choose to add the turmeric and sweetener, add that as well.
  3. Pour in the water, then mix together well. When everything is incorporated, let this rest for at least 15 minutes, then add the vinegar.
  4. Pour into a glass or plastic container and store in the fridge.
  5. Your mustard will initially seem thin, but fear not, as the liquids are absorbed by the mustard, it will thicken up in a day’s time.

Perhaps the hardest part of this recipe is waiting for the mustard to fully mature, which takes at least 2 days.

You’ll be tempted to taste it right away, even the next day, but fair warning, you’ll likely be disappointed because it will taste a bit bitter as the vinegar will just be beginning its to do its transformational “mellowing”.

Having said that, if it’s your first go at it, give it a try right away, and then a few days later. You’ll definitely notice the difference!

Once you’ve made your first batch, you may want to make some tweaks to suit your own personal tastes, or to fit a particular menu item you’ve created.

Among the things you can “experiment with” are:
  • Changing the mustard seeds to powder ratio.
  • Using beer or white wine as all or part of the water
  • Changing the sweetener
  • Adding some “heat”…chopped chiles or horseradish.
  • Adding chopped herbs (tarragon is a very popular option)

Your finished mustard, if stored properly under refrigeration, can last up to a year. Even longer if you process it as you would any canning technique.

Of course, you’ll want to use a great source for your mustard seeds which is why so many Chefs buy their mustard seeds from the Red Goose Spice Company.

If your goal is to eventually make larger batches of mustard, we sell our mustard seeds in any size quantity that suits your seed needs.Prepared 

13
Apr
Barbecuing, Chicken, Culinary Education, For Chefs, Grilling, On Spices

Spices, Spice Blends and Tips for the BEST Barbecue Chicken.

Posted on by Dan Lowry

Barbecued chicken, when done well, is a beautiful thing.

But not every Chef puts the time and effort into making their barbecued chicken EVERYTHING it can be.

Some, think it’s all about their award-winning sauce, when, in effect, that’s only the cherry on the sundae.

What makes a truly exceptional barbecued chicken is focusing on the “ice cream”, that is, the chicken.

No matter if you’re grilling OR barbecuing your chicken, it’s important to remember that unlike some barbecued meats, such as beef and pork, chicken contains very little fat within its tissue, to counterbalance the long slow, or fast hot heat required to bring that internal temperature to the magical 165F needed to fully cook it.

It’s no wonder what so many people complain that their barbecued chicken is dry and or tough.

Of course, the first step in making a delicious, mouth-watering, lick your fingers goodness of a great barbecued chicken, is brining.

This super-hydration of the meat in a solution with salt, a bit of sugar and spices, is, perhaps, your best hedge against dry/tough meat in the end.

Everything from here on out is fighting against you, especially intense, dry heat.

The next best step is pre-seasoning.

The Red Goose Spice Company makes a number of delicious seasoning blends which you can consider, one, being our popular Barbecue Seasoning Rub.

Our recommendation here is to apply is rather liberally and then, allow the chicken pieces to “marinate” for at least 3 to 4 hours in this rub. You may even consider tossing in a bit of oil to this during this time. Not much however, just enough for that bit of oil, plus the juices which will be emitted from the chicken, to give each piece a wet coating.

Again, allow this flavoring to macerate and do its thing.

If you’re wanting to give your chicken a bit of light smoke, do it after this initial marination.

On to cooking.

If you’re smoking your chicken first, in a hot smoker, then your chicken is likely nearly, if not fully cooked through at this point. From there, you can finish the chicken on a rather hot grill, basting your sauce on as you go.

If, however, you’ve smoke them a shorter period of time, in a lower temperature smoker perhaps, then you would want to also set up your finishing grill on a lower temperature, (initially), and without basting them with sauce at first.

Then, once they’re fully cooked, raise the temperature of the grill, and finishing them with your barbecue sauce basting.

If smoking is not part of your method, after brining and then the wet rub marination, all of the initial cooking (from the raw state), can be done either in an oven, or, by Sous Vide if you’re really able to, or, on the grill itself, if it’s set on a low enough temperature at first.

However, barbecuing chicken, from a raw state, from beginning to end on the grill, is, perhaps, the trickiest method, and especially challenging if you’re also cooking for a large group and, on a tight schedule.

One other consideration, is your sauce of choice.

Very sweet barbecue sauces will caramelize/burn on your chicken a bit faster than sauces which are more vinegary and less sweet. That will, with your regulation of the intensity of the heat below, determine when to begin the application of sauce, with sweeter sauces being basted on later in the cooking process.

The end goal, is a piece of barbecued chicken which is both moist and flavorful.

Red Goose Spice, and their parent company Asmus Seasonings, can supply you with choices of both brine mixes as well as a number of barbecue seasonings, for you to choose from to help you make your barbecued chicken EVERYTHING it can be this summer.

13
Apr
Culinary Education, For Chefs, On Herbs, On Spices

Au Gratin Never Tasted SO Good!

Posted on by Dan Lowry

Bread crumbs aren’t just bread crumbs anymore, in fact, bread crumbs offer the Chef many opportunities to add a “gratin of greatness” to your dishes.

 

Most Chefs think of bread crumbs as either Plain, Italian or “Japanese” Panko. And their uses, as either a filler (crab cakes or meatloaf for instance), a thickener, usually in soups, such as the classic Tuscan soups Ribolitta and Pappa al Pomodoro, and, of course, as a topping or gratin on casserole dishes, roasted vegetables and pasta dishes.

The classis Gremolata is a perfect example of this.

But as far as the flavorings that are added to bread crumbs, beyond an oil or butter, Chefs usually stick to Italian herbs, garlic, grated cheese, pepper and occasionally, lemon zest.

And that’s all fine and good. Those flavors are amazing.

But there are others, and it’s sometimes the road less traveled makes all the difference in your cuisine.

With that thought in mind, we thought we’d explore that road less traveled to give you a glimpse of some of the ways you might consider your bread crumbs, as an opportunity for creative expression.

All of the suggestions below can be created using plain bread crumbs or plain panko crumbs.

As far as the exact proportions of bread crumbs to spices or to other ingredients, our suggestions are simply a starting point and should be adjusted you your taste so that they appropriately complement whatever product/s that you may be using them with.

For a baseline, we’ll presume approximately 2 cups of bread crumbs as your base and either clarified butter or an oil of your choice, to moisten your crumbs before adding the following:

  • ¼ cup of Peanut Butter Powder or ½ cup of Ground Pistachio Nuts make an interesting gratin over some Thai or Indian inspired casserole dishes or even a chocolate custard with a gratin.
  • 2 cups Shredded Sweetened Coconut. Is a typical coconut mixture used for Coconut Shrimp in a standard breading procedure.
  • 3 TBSP Anchovy, or ¼ cup Katsuobushi /Dried Bonito Flakes or ½ cup Flaked Smoked (Whitefish). Fish are all an unusual but imaginative gratin over seafood pasta dishes. If using the Bonito, a splash of soy sauce and a drizzle is sesame oil in the bread crumbs is a consideration.

  • 1/3 cup Curry Powder in your bread crumbs can be an excellent topping over everything from pasta dishes to a crust on chicken, lamb, pork, beef…you name it. Also as used in a 3-stage standard breading procedure.
  • ¼ cup Chili Powder with ¼ cup Cumin (and Chipotle Powder or Cayenne as desired for some smoke and heat), creates a wonderful Southwest gratin or coating over so many dishes.
  • 1/3 cup Barbecue Seasoning/Rub added to your bread crumbs can be a unique and delicious gratin over a casserole of pulled chicken, black beans, peppers and onions.
  • 1 tablespoon each of freshly grated Orange, Lemon and Lime Zest can be a show stopping crust on grilled or pan-seared fish and complements them beautifully . A pinch or so of Old Bay Seasoning is also a nice touch. We recommend panko crumbs for this one.
  • 2 tbsp Dark Cocoa with 2 tbsp Light Brown Sugar and 1 tsp of Cinnamon as an alternative topping to a Brule when lightly broiled over a vanilla or caramel custard.

The delightful crunch of a flavored bread crumb topping can be one more tool in the Chef’s culinary tool box to help create memorable dishes.

The Red Goose Spice company has all the herb, spice and flavoring essentials to help you turn your inspiration and imagination, into plated realities.
21
Jan
Culinary Education, Mediterranean Spice Blands, On Spices

Saffron Alternatives

Posted on by Dan Lowry

Let’s begin by stating the obvious.

First, saffron is a wholly unique spice. Nothing tastes “quite” like it and nothing has quite it’s earthy aroma.

On the downside however, it’s also, pound for pound, the most expensive spice in the world.

So expensive that in many kitchens, it’s quite often locked up in one of the Chef’s desk drawers.

And while a little goes a long way, it’s still an expensive proposition when choosing whether you’re or not to prepare an item on your menu that uses it.

The Red Goose Spice Company does of course carry a fine Saffron.

The good stuff.

But we also have some suggestions for you to consider in the event you want to either “stretch” the contribution your saffron makes to a particular recipe, OR, to simply use some recommended “alternative spices” to “imitate” saffron while neither suggesting it, or naming it, as an ingredient on your menu’s offerings.

For instance, just as some Chefs use a fortified stock “base” to enrichen a house made “scratch” stock, or a mid to low-priced wine to add to a braised meat dish instead of a higher priced vintage wine, or using dried herbs versus using fresh herbs, these alternative saffron “options”, offer a Chef multiple choices depending on the intended use and final intended outcome.

First, a short dissertation on saffron itself.

Coming from the Persian word zarparan, which translates into “gold strung”, saffron is a gold to crimson colored stamen of a flower, specifically a Crocus flower.

These stamens are harvested, dried and used for flavor, color and aroma in many dishes.

Although many if not most Chefs believe (or prefer) Spanish saffron in their kitchen, Iran produces the vast majority of saffron in the world.

Saffron’s high cost is due in part to the tremendous amount of labor that it takes to harvest it. It takes approximately 200 thousand stigmas from about 70,000 crocus flowers to yield 1 pound of saffron.

Not all saffron is the same quality or strength. It is graded and classified by quality, color and style, (more red is better).

As mentioned, the crème de la crème of saffron is generally considered to be the Spanish-grown La Mancha saffron, which has PDO protected status which is displayed on the product packaging.

Back to our earlier message regarding alternative spices which can be used to supplement or replace saffron in certain recipes, we emphasize that these suggestions cannot fully replicate saffron’s flavor but rather its appearance, color and a to some degree, its aroma.

They are:

Chili Threads: These slender, thread-like strands of red chili peppers, look nearly indistinguishable from saffron at first glance. They can be used in the same way and in the same dishes that saffron is used. Chili thread’s aroma is earthy and, as you would expect, has a faint aroma of dried chilis. It casts a slight orangish tint to dishes it is used in (such as rice), and, after cooking, its thread shape is reminiscent of saffron.

Turmeric: Often used in curries, in this scenario, turmeric is used primarily for its color. It also adds a slightly woody, slightly warm, bitter, black pepper-like flavor and an earthy, mustard-like aroma. In combination with Chili threads, these 2 spices alone get you in the saffron ball park.

Aleppo Pepper Flakes: Also known as the Halaby chile pepper, it’s named after the Syrian city of Aleppois.

These deep red, mild chili flakes have quite a complex flavor which most describe as slightly fruity, tangy, with hints of raisin, citrus with some background suggestions of tomato.

Similar to the preceding 2 spices, Aleppo Pepper Flakes have a earthiness and a slightly roasted taste.

It does have some heat, but at about 10,000 Scoville Units, it comes in just a bit towards the higher end of jalapenos so use it to add a bit more complexity to your blend, but sparingly, unless you’re wanting the heat to be predominant.

These 3 spices can give you a new opportunities for flavor expressions in many of your existing and possibly some new dishes on your menus.

There is no real blend recipe for these 3 aforementioned spices which can be used to imitate some of saffron signature flavors, colors and aroma. Much of that depends on the specific dish you may be using it in.

Dishes with seafood, tomatoes, wine and other aromatics, can be good opportunities for this experimentation.

One of the classic dishes in the French repertoire is Bouillabaisse from theMarseilles region. This “peasant style” fish and shellfish stew feature the catch of the day and usually contains local “fin fish”, some mollusks and crustaceans.

All swimming in a hearty broth of saffron accented tomatoes, garlic and other ingredients.

Here is a recipe which we hope you’ll enjoy. It can be adapted to be a Bouillabaisse broth-like base for whatever fish and seafood you care to bathe in it.

Mediterranean Style Seafood Sauce / Broth

Yield 1 Quart

½ cup       Vidalia Onion, 1/4″ Diced

1 tablespoon    Garlic, Fresh, Minced

1 tablespoon    Ex. Virgin Olive oil

¼ cup       Green Bell Peppers, Finely chopped

¼ cup       Red Bell Peppers, Fine Chopped

4 oz           Calamari, Finely Chopped

2 oz           Shrimp Peeled & De-veined, Fine Chopped

2 oz           Bay Scallops, Fine Chopped

3 cups      Diced, Canned Tomatoes

2 tablespoons           Tomato Paste

½ cup       Lobster or Seafood Stock (Strong)

¼ cup       Red Wine

3 or 4        Saffron Threads

OR   10 Chili Threads

         ½ teaspoon  Turmeric

         ¼ teaspoon  Aleppo Pepper

¼ tsp        Oregano, Dry

1 tablespoon    Brown Sugar

¾ tsp        Parsley Flakes, Dry

  1. Heat olive oil in sauce pot.
  2. Add onion, then peppers and garlic and sauté on medium heat until softened and transparent.
  3. Add minced calamari, shrimp and scallops and sauté until cooked and opaque.
  4. Add all remaining ingredients. Simmer on low heat for 2 to 3 hours.
  5. Add additional stock as necessary to adjust consistency.
  6. Adjust seasonings (Salt & Pepper, etc.) as necessary to taste.
Uncategorized

Give Your Special Customers the Gift of Good Taste

Posted on by Dan Lowry

For Chef’s and restauranteurs, there’s nothing more important to your business success. than customers who patronize your restaurant on a regular basis.

Many, almost seem like family.

You may reward them with a customer loyalty program, an occasional drink, appetizer or dessert. But during the holiday’s when we turn our attention to our family, even our “extended” family, there’s no better way to show your appreciation, then offering a gift that you’ve made yourself.

It’s personal.

For generations, baking and packaging tins of delicious homemade cookies were always a family holiday gift giving tradition.

There are however, some interesting and easy to make holiday culinary gift treats that you can make in your kitchen that will really impress.

Some can be made without even turning on the oven, or investing a lot of time.

Depending on your budget, and your time, any one of these ideas make an excellent gift and rather inexpensive gift for your special customers.

Below, each gift idea is rated by its estimated relative cost, minus the cost of the container you might choose.

Generally, we can categorize these ideas in terms of:

COST

$     under 5 dollars

$$   5 to 10 dollars

$$$   over 10 Dollars

AND EASE

* Easy,      ** Medium,      *** Challenging

Of course, it’s more personal if all of these ideas are house made and from recipes or products that you would use on your menu. It makes them special and memorable.

Some ideas are:                                                 Cost                            Ease

A House Seasoning Salt (1 cup)                           $                                  *

Caramel Sauce (2 cups)                                      $$                                 **

Hot Fudge Sauce (2 cups)                                   $$                                 **

Herb Flavored Vinegars (2 Cups)                        $$                                  *

Chocolate Clusters (per ½ lb)                              $$                                  *

Vanilla Extract (per cup)                                      $$$                                **

Vanilla Sugar (per pound)                                    $$                                  *

Clarified Cooking Butter (per cup)                       $$                                  *

Biscotti Cookies   (per pound)                             $$                                  **

Chocolate Truffles      (per pound)                      $$$                                **

Basil Pesto    (per cup)                                       $$$                                ***

Meat Marinade (Mongolian) (per cup)                 $$                                  **

Meat Rubs    (per ½ cup)                                     $$                                   *

House Made Granola                                           $$                                  **

As for packaging, you can use something as inexpensive as lidded deli cups, or, go all out and purchase nicer, small glass container, small tins or boxes as retailers such as The Container Store, At Home, Hobby Lobby, Michaels or similar outlets.

10
Nov
Culinary Education, For Chefs, Holiday Seasonings, On Herbs, On Spices, Recipes

Exactly What IS Poultry Seasoning?

Posted on by Dan Lowry

From early fall and all throughout the winter, you’ll find one particular seasoning in high demand as menus tilt more towards roasts, in particular, roasts of the “bird” kind.

And not only the roasts, but in many cases, the stuffing, dressings and other side dishes that often accompany them.

Although Poultry Seasoning isn’t exactly a “seasonal” seasoning, for all intents and purposes, our expectation of what roasted poultry “taste”, just naturally coincides with the savory flavor of this popular blend of herbs and spices.

Especially at Thanksgiving.

Exactly what is Poultry Seasoning anyway?

To begin, it is of course a seasoning blend, and as such, is always open to interpretation as to not only what specific herbs and spices are used, but in what proportion. Much in the same way curry powder, chili powder or Italian seasoning blends are.

If you’re buying a pre-blended Poultry Seasoning, and find one that you particularly like, stick with it, because it’s quite possible that a different brand will not have the exact same blend formula.

The most common herbs used in this blend are: sage, thyme, marjoram and rosemary. The most common spices being: nutmeg and black pepper.

6 basic ingredients. That’s it.

Among the variations to this blend, are using oregano instead of marjoram, (they’re closely related), and, the use of ginger.

You’ll also occasionally see Poultry Seasoning with the add-ins of onion, garlic, parsley, red bell peppers, celery seed, ground coriander, allspice or savory. But again, it’s not all that common.

Of course, poultry (chicken, turkey, duck, squab, quail etc.), isn’t the only protein whose flavor is graced by this popular seasoning. Pork is another center of the plate meat that is closely associated with Poultry Seasoning, and it’s no coincidence that a bread or corn bread stuffing, seasoned with Poultry Seasoning, is a go-to accompaniment with both.

In addition, gravies and sauces which accompany both poultry and pork dishes are often lightly seasoned with this blend.

Another great use for Poultry Seasoning is as a seasoning in flours and batters used for fried chicken, and with roasted vegetables. You’re even seeing it more and more used in fish dishes and with tofu.

You don’t have to buy the pre-blended Poultry Seasoning. It’s quite easy to create your own, or, you can have the Red Goose Spice Company make one exactly to your specifications if your usage complies with our minimums.

How to Make Poultry Seasoning

Sage and thyme are THE 2 key ingredients in this blend, and as such, you want to be sure that BOTH of these herbs are fresh and full of flavor.

This recipe is a volume recipe, as such, if you are using rubbed sage instead of ground sage, or leaf thyme instead of ground thyme, you will need to use nearly twice as much, as it will be less compacted in your measurement container.

You should also consider blending it with a food processor to ensure that all of the particulates distribute throughout the blend equally.

If all of your ingredients are ground, then all you have to do is stir or toss them to give you an equal distribution.

Lastly, after creating your blend, you’ll want to store it in an air-tight container in a cool place, to extend its shelf life.

Poultry Seasoning Recipe

Makes approximately 6 cups

2 Cups        Ground Sage

1 ½ Cups           Ground Thyme

1 Cup          Ground Marjoram

¾ Cup         Ground Rosemary

1/3 Cup              Ground Nutmeg

1/3 Cup              Ground Black Pepper

As mentioned, you can substitute oregano for the marjoram. You can also consider customizing this recipe by adding onion powder, garlic powder or any one of the other herbs or spices we’ve mentioned.

Whether you purchase a finished blend, or create one of your very own, fall is a wonderful opportunity to revisit Poultry Seasoning, one of the most popular seasoning blends in a Chef’s repertoire.

The Red Goose Spice Company is a valuable resource for all of your seasoning needs, whatever the season, and whatever your recipe needs are.

21
Sep
Uncategorized

What Are THE Top 10 Herbs or Spices to Have in Your Cupboard? The “Experts” Weigh In.

Posted on by Dan Lowry

Ok, either I’ve got a little too much time on my hands, or, perhaps, maybe I’m searching for a little personal vindication.

Do we REALLY have what the “experts” are saying should be the Top 10 Herbs or Spices in our cupboards?

To find out, I scoured the Web to find out just what the “experts” are saying.

What are these 10?

And who are the runners-up?

To be fair, almost all top 10 lists seem to be biased, either by region, by personal preferences, or, by what the authors think their audiences are expecting to hear, (or read.)

As such, I did kind of a “deep-dive” and gathered, what I think, is a rather broad range of more than 15 credible, (and semi-credible) sources, which includes magazines, food bloggers and food-oriented newsletters, to find out what “they” think.

The authors included general researchers, food bloggers, culinary educators, food enthusiasts, and one, very well-known Chef.

They were:

  1. Tastessence, an on-line foodie magazine/newsletter
  2. Bon appetite, a hard copy and on-line magazine
  3. Auguste Escoffier School of Culinary Arts (Home Gourmet) / Newsletter
  4. MasterClass (Gordon Ramsay) / Article
  5. HUFFPOST / General Research Article
  6. Taste of Home, a hard copy and on-line magazine
  7. Vogue, a hard copy and on-line magazine
  8. Food Fire + Knives (a Foodie Blog)
  9. 12 Tomatoes, an on-line foodie blog/magazine
  10. Zestful Kitchen, an on-line cooking Blog
  11. Just Average Jen, an on-line cooking Blog
  12. EHL Insights, a culinary education on-line resource
  13. Kitchen Gadget Review, an on-line magazine
  14. How Stuff Works, an on-line lifestyle magazine
  15. The Spruce Eats, an on-line culinary newsletter
  16. National Today, an on-line newsletter

The Rules:

I specifically omitted sources which focused on what spices and herbs to use for weight loss or health, and believe me, that’s spice fodder for a whole other blog.

Instead, I focused on what most authors, (be it Chefs, foodies or everyday cooks), believe that you should have in YOUR everyday cupboard.

Not all sources listed 10, some listed as few as 5 and some as many as 20. So, I made a spread sheet to note how many times an herb or spice was listed in each article and weighted the results accordingly.

It got complicated.

And, since a number of authors had “spice blends” on their list, (curry powder, chili powder etc.), it forced me to add them to the list as well.

Lastly, while you can debate whether salt is a spice (it isn’t), it was, I’m presuming, left off of nearly everyone’s list.

Kudos.

Likewise, peppercorns (black), which is a spice was left off a LOT of lists. Wha?

Go figure?

As such, this list is the 12 most popular choices, if you want consider salt # 1 and pepper, # 2.

In total, 43 different herbs, spices or blends were on the combined lists. Obviously, some folks just love certain cuisines and their biasness showed.

Among the more interesting findings were:

  • You don’t achieve 7 total Michelin stars without exploring imaginative dishes.. Gordon Ramsay by far had the most eclectic list of favorites, with Sumac, Fenugreek and Star Anise among his top 10 must haves.
  • Cinnamon #1? Didn’t see that one coming. Nor Nutmeg/ Mace at # 5.
  • Seriously… Fajita Seasoning? Someone actually listed Fajita Seasoning. (Their site will be kept on probation.)
  • The jury was somewhat split between sweet paprika and smoked paprika…. Sweet Paprika won out.
  • One of my personal favorites, tarragon, had a rather poor showing.
  • I was rather surprised how many people has crushed red pepper on their list.
  • And not much love for Basil. Hmmmm?

I think if the question were, if you could only take 10/12 herbs and spices on a journey to a distant planet to colonize, which ones would you choose?

That might have given entirely different, and perhaps more thoughtful, responses.

For me, if I was asked to create my own list of 10 plus salt & pepper, I’d probably weight my list slightly towards the savory side (maybe 6 of the 10) with maybe 4 Italian herbs, Oregano, Basil, Rosemary and my Tarragon, (sorry Thyme.)

I’d complete the list with cumin, garlic, and maybe 1 blend, (I’d wrestle between chili powder and curry powder.),

The remaining 3 would be sweet spices. Probably cinnamon, ginger, nutmeg.

But alas, this is the general consensus among the 16 in this survey.

  • Salt (Sea Salt preferred)
  • Peppercorns (Whole Black then ground)
  1. Cinnamon
  2. Garlic
  3. Cumin
  4. Ginger
  5. Nutmeg / Mace
  6. Oregano
  7. Paprika
  8. Rosemary
  9. Basil
  10. Onion Powder, Crushed Red Pepper & Chili Powder (All tied)

And to answer the original question, yes, as it turns out, I do indeed have all of the top 10/12 herbs, spices and or blends in my pantry.

Thank goodness I don’t have to go out and buy Fajita Seasoning.

24
Jun
Chicken Burgers, Grilling, Recipes, Turkey Burgers

Healthy Turkey & Chicken Burger Recipes for Your Summer Grill Menus

Posted on by Dan Lowry

Tracing the origins of the hamburger, leads you in so many different directions that it’s really hard to determine exactly who’s responsible and when or where it really happened.

Was it Delmonico’s in New York in 1834? Fletcher Davis in Texas or Charlie Nagreen in Wisconsin in 1885? Otto Kuase or Oscar Weber Bilby in Germany in1891.

And no doubt, anyone under 50 might just think it was Big Boy or the McDonald brothers.

In truth, the closest to a “modern-day” hamburger invention claim would have to be White Castle in 1921.

However, or where ever hamburgers were “invented”, they have since become THE most iconic American meal…ever.

Of course, everything evolves or, is reshaped to suit a new dining audience.

What began as a version of a chopped Salisbury steak somewhere, later became a burger on a bun, and then, beef patties became chicken and turkey burgers.

Today, even the meat itself is gone, in favor of a flavored vegetable protein.

Through all this change, after all this time, one thing the burger chains haven’t really capitalized on are turkey and chicken burgers.

Fried chicken on a bun, yes, in a BIG way.

But grilled chicken burgers on a bun. Nope, (unless you call a heavily-breaded deep-fried patty an actual burger.)

So, that leaves it up to the independents, and to Chef’s in restaurants, clubs, resorts or similar venues, to pick up the poultry torch and bring to America a truly outstanding turkey or chicken burger.

Flavorful, not bland. Juicy not dry. Not heavily breaded then deep-fried but rather, grilled or pan-seared.

There are challenges. Both turkey and chicken are pretty darn lean, which is good, and bad.

Good, because it’s one of their virtues is that they’re low fat and healthy, bad because it can make them dry and more difficult to form into a patty that actually holds its shape, and that doesn’t stick to the grill.

That however, can be overcome by hard-chilling your patties and using a vegetable spray on your grill before placing the patty on it.

Turkey and chicken burgers can be as simple as ground meat with salt and pepper, Unfortunately, they would likely be dry, lack flavor and, unless pan-seared, not hold their shape very well.

To solve that, you need to minimally do a few things.

  1. Start with a mixture of both white and dark meat which is patted dry. A small amount of clean turkey or chicken fat is ok.
  2. Grind it with a normal 1/8” die so that it will bind together when formed.
  3. Adding both egg and panko can assist in the binding and also add moisture.
  4. If grilled, it’s best for the patties to be minimally hard-chilled or frozen. If pan-seared, a fresh patty is preferred.

 

We’d like to share with you 2 delicious and very healthy recipes which go beyond the simple meat with seasonings.

Both of these recipes can be made with either ground turkey OR chicken.

Each recipe starts with 10 pounds of ground meat.

Turkey or Chicken Burgers with Zucchini and Ricotta

Makes about 4 dozen   8-ounce burgers

10 pounds        Ground Turkey or Chicken

2 ½ cups           Whole Milk Ricotta Cheese

¾ cup                Grated Parmesan Cheese

2 quarts             Shredded Zucchini (WELL SQUEEZED OF ALL OF ITS JUICES)

¾ cup                Minced Green Onion

1 tablespoon    Granulated Roast Garlic

2 teaspoons     Oregano, Dry

1 teaspoon       Thyme, Dry

2 tablespoons  Kosher Salt

2 teaspoons     Ground Black Pepper

3 extra-large     Eggs, Beaten

3 – 4 cups          Panko Bread Crumbs

In a large mixing bowl or machine with a paddle attachment, combine all ingredients and mix only until well combined.

Chill to allow the panko crumbs to absorb the juices and moisture from the mix. (Approximately 3 to 4 hours).

Patty, wrap well, and keep chilled or frozen

Greek Mediterranean Turkey or Chicken Burgers

Makes about 4 dozen   8-ounce burgers

10 pounds        Ground Turkey or Chicken

2 ½ cups           Feta Cheese, Crumbled

2 cups               Frozen Spinach, Thawed, Minced and SQUEEZED VERY DRY

1 cup                 Kalamata Olives, Pitted, Minced, Squeezed dry

1 ½ cups           Sun-Dried Tomato, Minced

1 ¼ cup             Green Onion, Minced

¼ cup                Roasted Garlic, Minced

1 tablespoon    Oregano, Dry

2 tablespoons  Fresh Rosemary, Minced

2 tablespoons  Kosher Salt

2 teaspoons     Ground Black Pepper

3 extra-large     Eggs, Beaten

3 – 4 cups          Panko Bread Crumbs

In a large mixing bowl or machine with a paddle attachment, combine all ingredients and mix only until well combined.

Chill to allow the panko crumbs to absorb the juices and moisture from the mix. (Approximately 3 to 4 hours).

Patty, wrap well, and keep chilled or frozen

We hope that you’ll find these 2 unique burger recipes to complement your summer grill menus and continue the tradition of burger excellence which began somewhere a long time ago.

Even poultry burgers can use a great grilling seasoning and the Red Goose Spice Company has an enormous selection to choose from, including some perfectly suited for your beef burgers and steaks.

Give us a call and let us help you select the perfect spices and spice blends to help you showcase your summer grilling creations this season.

19
Apr
Culinary Education, For Chefs, Recipes

Chilaquiles Rojos con Pollo

Posted on by Dan Lowry

Chilaquiles are, at their essence, a very simple dish of corn tortilla chips covered (or tossed) with a spiced tomato sauce (or enchilada sauce), then topped with a queso fresco cheese. The dish is usually accompanied with black beans.

This version is a casserole style and adds chicken, onions, peppers and black beans. The cheese is a shredded Monerey Jack/ Cheddar style similar to what is often called a “Mexican” blend.

Chilaquies Rojo con Pollo

Makes 1- Full Steam Table Pan 2 ½” Deep Casserole or 20 to 24 Portions

As needed                   Vegetable Spray

¼ cup                           Olive Oil

2 large                         Sweet Onions

4  medium                   Bell Peppers, Green or Red

To taste                       Salt & Pepper

2 – 10 oz cans             Black Beans, Rinsed & Drained

1 cup                           Cilantro, Chopped

4 – 14 oz bags             Corn Tortilla Chips

2 ½  quarts                  Red Enchilada Sauce (Homemade or Canned)

5 pounds                     Pulled, Cooked Chicken Meat (From 4 Rotisserie Chickens)

3 pounds                     Monterey Jack / Cheddar Cheese, Shredded

 

Sauté the sliced onions and peppers in the olive oil until golden in color then season with salt & pepper.

Spray a full-size steam table pan 2 ½” deep, generously with vegetable spray.

Ladle 2+ cups of the enchilada sauce over the corn tortilla chips and spread evenly.

Lay down the first layer of broken tortilla chips. Cover the bottom completely.

Sprinkle half of the caramelized onion & peppers over chips and sauce.

Sprinkle half of the black beans over the onions and peppers.

Sprinkle half of the pulled, cooked chicken meat evenly over the black beans.

Sprinkle half of the chopped cilantro over the chicken.

Sprinkle 1/3rd of the shredded cheeses evenly over the chicken then a cup of the enchilada sauce over the cheese.

Repeat steps 3 through 9 once again.

Finish with a full layer of broken tortilla chips followed by 2+ full cups of enchilada sauce and the last 1/3 of the cheese.

Place into a 325 F. oven uncovered and bake for approximately 35 to 45 minutes.

Allow to rest 15 minutes and serve.

Note: To ensure that the bottom of the casserole does not burn, it is best to double pan or, to place the steam table pan on a sheet pan and add some water to the sheet pan.