Category Archives: Culinary Education

Exactly What IS Poultry Seasoning?

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.

Chilaquiles Rojos con Pollo

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.

Are America’s Favorite Mexican Foods Really Mexican?

Taco Bell, Qdoba, Chipotle’s, On the Border, Moe’s and all the independents…

One thing is quite obvious.

Aside from pizza, Mexican / Southwest / Tex-Mex / Hispanic foods favorites are THEmost home-delivered meals, coast to coast.

Ask any Uber Eats or Door Dasher.

American’s just LOVE Mexican cuisine.

Or, is it really Mexican?

And, did we really think it was?

Does it really matter?

French Fries aren’t French, (they’re from Belgium), and the list of foods that don’tactually come from the countries that we think they come from, is a mile long (or a kilometer).

As we approach this year’s Cinco de Mayo, many America’s choose to celebrate the occasion by enjoying one of their favorite “Mexican” foods.

Ironically, even our understanding of the Cinco de Mayo celebration is a bit misplaced.

Cinco de Mayo, or the fifth of May, is actually a relatively minor holiday in Mexico.

It isn’t Mexico’s celebration of its independence from Spain, but rather the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War.

Mexico’s actually Independence Day, September 16th, is known as, 16 de Septiembre, which doesn’t have quite the same ring now does it?

Getting back to the food we associate with Mexico, while most of our favorites have their roots in Mexico, it probably comes as no surprise that American’s adapted much of Mexico’s “cultural cuisine” to suit our own tastes.

Many of these recipes came from Mexican’s themselves who immigrated to the U.S. southern states and cooked versions of their ancestral dishes with locally available ingredients.

All the while, adapting to the local tastes.

In some cases, it was the spices, the wraps (tortillas de harina), the combination of ingredients, or the maybe cooking methods.

Like the “original” pizzas from Naples, Italy, or the pasta that we also borrowed from Italy, (that in turn Italy borrowed from China centuries before), things evolve so fast in the food world that while we might give homage to its origins, we might not even recognize it.

Even if it could be delivered across centuries of time to eventually arrive at our front door, via door dash.

But for this exercise, let’s look at those iconic dishes that you’d be hard pressed to find in Mexico in the version that we enjoy them here in the states.

Here, they’re called Tex-Mex.

Before we begin down that trail, it’s understood that nearly anyplace in Mexico where there are American tourists, you’ll likely find hotels, resorts and restaurants who are catering to Americans who want American “style” Mexican cuisine.

Some tourists, never even leave their all-inclusives.

So sorry, Cancun may not actually count, unless you get off the island and into Ciudad de Cancun, the city, or, if you’re lucky enough to have a truly authentic Mexican Chef on your property.

Having said this, here are some examples of our American / Mexican favorites.

Hard Shell Tacos… You will find the smaller, soft flour tortillas or hand-made corn ones in Mexico, usually with braised meats, shredded cabbage, tomatoes and salsa but not the hard ones like we have in the states with ground beef. And generally, not the same fillings either. Most native Mexicans can’t understand our affection for these crunchy, hard to eat shells.

Burritos…The Burrito you enjoy for $5.99 is a completely an American invention. We like things super-sized with lots of wrap, not so much filling. We got it with Burritos. You can find a Burrito of sorts, in Mexico. You may not recognize it however.

Chimichangas… Well, if Burritos are an American food invention, where do you think a deep-fried Burrito fits in to this equation. Yep, it’s believed to have its origins in Arizona.

Fajitas…The quintessential Tex-Mex contribution to our food world. The sights, sounds, smells and unmistakable taste of seared or charred beef skirt steak on a hot oval skillet is 100% delicious and 100% American.

Loaded Nachos… You’ll certainly find fried corn tortilla chips tomato salsa, guacamole and the white, queso fondido cheese dip in Mexico.

What you won’t find in an authentic Mexican restaurant is a platter of chips buried under an avalanche of seasoned ground beef, yellow cheese sauce (Velveeta or otherwise), and all the toppings we typically associate with this American bar-food favorite.

Chili con Carne… One of the first Tex-Mex foods to originate “North of the Border”. It’s introduction of cumin, which was not typically used in Mexican cuisine, combined with ground beef, tomatoes and chilis made this iconic dish truly different.

Historically, similar dishes were made in the Canary Islands and Morocco so this wasn’t a completely “off the wall” invention.

In fact, it became so popular in Texas that it was known locally as a “bowl of red”. It was even the featured dish at the Chicago World’s Fair of 1893 at the San Antonio Chili Stand and then eventually made the official state food of Texas in 1977.

Want to learn more about Chili? Check out a recent Red Goose Blog on White Bean and Chicken Chili and another one of our Blogs on the difference between Light and Dark Chili Powders.

 

With Cinco de Mayo right around the corner, if you’re looking for a new recipe to add to your Mexican or Tex-Mex repertoire, enjoy our recipe for Chilaquiles Rojos con Pollo.

Chilaquiles is typically a breakfast dish and it can be made with either green chiles (verde) or red (rojos).

It can also be made in a very simple way by tossing corn tortilla chips in sauce and plating with queso fresca and a black bean type stew, or, by making the recipe into more of a baked casserole similar to an enchilada style.

We’ll share with you this modern adaptation that we think you will really enjoy.

The Spice Trade’s Big BANG! A Time Line of How it All Got Started.

Scientists agree that our “species” of humans has been walking the earth for at least 100,000 years. And that civilization, as we know it, goes back at least 6 thousand years.

And, not so coincidentally, that’s just about the time of “The Big BANG!”

Of spices that is.

Before that big bang, trees were just trees, bushes just bushes, and no one had any clue, or interest, or knowledge, about just how valuable the bark, leaves, berries, flowers or roots of these plants really were.

Then, for whatever reason, BANG! Humans suddenly discovered their amazing virtues, and we’ve never looked back.

It hasn’t been an easy ride for that pepper to end up in your peppermill.

The spice trade has been part of life, and unfortunately, death.

It’s brought wealth to nations, and it has started wars.

To understand a little bit more about how we got from there to here, below is a snapshot of some of the more important and interesting sign posts along the spice trade path.

Important Dates and Events Along the Spicy Journey to Your Cupboard

When          Where                                          What

BC

5000               Middle East               Evidence of spices being used. Among the first are cinnamon,                                                                     cassia, cardamom, ginger, and turmeric.

4000               Asia/Middle East      The “Silk Road” becomes the most important trade route in the                                                                     world, connecting Asia and the Mediterranean spice Meccas.

3000               Egypt                          Spices used for embalming. Frankincense and myrrh are popular.

Frankincense resin in olive scoop

2000               Arabia                         Monopoly of the spice trade for 2000+ years.

1750               Mesopotamia             Clay tablets found with recipes using garlic, cumin, and coriander.

1000               Palestine                    Use of spices in anointing oil and incenses.

Incense holder with burning charcoal, incense resin, and myrrh

992                 Arabia                         Queen of Sheba brings spices to King Solomon.

500                 Greece                       Importance of spices in diet as a medicine.

200                 China                          Cloves imported from the Spice Islands.

AD

1st Century   Rome                          Extravagant use of spices and development of sea-trade with India,                                                              which lasted 3 centuries.

330                 Constantinople          Becomes a trading metropolis, Nutmeg and cloves brought to                                                                        Europe for the first time from Moluccan (Spice) Islands

500                 Arabia                        Controlled spice trade until the Middle Ages.

1100               Europe                       Crusades stimulated interest in spices.

1200               England                     Guild of Pepperers established; merged with the Spicers.

1250               Europe                       Spices regarded as aphrodisiacs.

1300               Italy                            Marco Polo’s book stimulates interest in Oriental spices.

1350               Europe                       Spices used as medicines & fumigants during The Black Death.

1350               Italy                           Venice and Genoa now begin to control the spice trade.

1400               England                     The Spicers’ Guild becomes the Grocer’s Company.

1450               Turkey                        Controls spices; forced other sea route discoveries.

1450               Spain                         Columbus finds spices in the Caribbean islands.

1500               Portugal                     Controls spice trade after Vasco da Gama sails to India.

1500               England                     It’s said that dockworkers now paid bonuses in cloves!

1500               Holland                      The Dutch and English East India Companies come on the scene                                                                and compete with Portugal for world spice trade dominance.

1521               Spain                          Magellan’s expedition circumnavigates the globe.

1525               Italy                            Venice’s spice wealth helps finance the Renaissance.

1550               England                     Drake circumnavigates globe; imports spices to England.

1600               Holland                      Gradually takes the Spice Islands from Portugal in an attempt to                                                                  monopolize spice trading.

1600               Spain                         Competes for spice trade.

1650               Holland                      Controls spice trade from East Indies.

1700               Ceylon                        Coffee trees planted; later, grown in Brazil.

1700                Europe                       Coffee, chocolate and tobacco favored over spices.

1750               Holland                      Destroys spices to try and create price increases.

1800               England                     Takes over the Spice Islands, briefly.

1800               America                     Pepper trade with East Indies makes millionaires in Salem, MA.

1850               Europe                       Spices decrease in significance a sugar becomes favored flavor.

1900               World                         Dietary fashions change; spices decrease in cost and importance.

 

Sources: UCLA History & Special Collections Library, CABI Digital Library (The Association of International Research and Development Centers for Agriculture).

 

Of course, nowadays you don’t have to form an army, or live a privileged life to afford or have your choice of the huge variety of herbs and spices available to you at the Red Goose Spice Company.

You don’t even have to own a ship; we’ll ship them to you!

Simply pick up the phone and give us a call.

Make Your OWN Prepared Mustard!

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 

Braising vs. Stewing, What’s the Difference?

Call it stew or call it a pot roast, either way, the method used to cook this delicious entrée is called braising.

This simple cooking method has been around for centuries and has been adapted by many cultures to prepare some of their signature dishes such as; Beef Burgundy / Bourguignonne in France, Irish Stew, Carne Guisada in Spain and the Caribbean, and Birria in Mexico, just to name a few.

One thing that they all have in common, is that it uses “less tender” cuts of meat and “tenderizes” them by cooking with long, slow moist heat.

Often, a broth and vegetables are added for additional color, flavor and texture.

The distinction between a stew and pot roast is pretty blurred.

About the only “real” differences between these 2 dishes are that a stew uses smaller pieces of meat (usually 1 to 2 inches) versus a pot roast which uses a larger, 1 to 3 pound (or more) whole piece of meat.

The other difference is that stews generally use quite a bit more liquid, resulting in a finished dish that’s pretty much a hearty soup.

Whichever variation you prefer, the basic outcome is that this long, slow, moist cooking method slowly breaks down the connective tissues and collagen in the meat, resulting not only in a tender dish, but a delicious broth which you can thicken at the end.

A poor man’s meal? Not at all.

While stews and pot roasts were often thought of as a “working class” meal, this cooking method has recently been resurrected by some of the world’s most famous Chefs and versions of it have appeared on their very expensive menus to rave reviews.

Braising basics.

Braising is easy, but the success of its outcome is dependent on a few important things, the most important being the cut of meat you start with.

The most commonly braised meats are beef and veal. And the most popular cuts come from the Chuck, Bottom Round, Brisket, Flank, Short Ribs and Shank (Veal).

Vintage poster with a cow and its butchering scheme for restaurant or menu

Many people are surprised that the worst cuts of meat for braising are actually the most expensive and tender ones.

Cuts such as the rib, loin & tenderloin are very poor choices for braising.

Why?

First of all, they’re already tender so there is no reason to braise them.

Second, their muscle fiber is so fine, braising would only turn them into a shredded “beef spaghetti”.

Lastly, quite honestly, the less tender cuts have more flavor.

One of THE most popular cuts of beef for braising is short ribs. Ones that are both meaty and well marbled with evenly specs of fat throughout the meat.

There are so many recipes used in braising that we could go on forever with recipes that use wine, beer, sake, cider, tomato puree and fruit juices such as pineapple and cherry.

They’re all excellent in their own right.

Today, we’d like to share with you a braised beef recipe that’s one of our favorites.

You may like it SO much that you’ll be tempted to make a large batch of this recipe and freeze (yes freeze) portions of the braised beef, together with some of the sauce, so I can enjoy it more often.

What makes memorable short ribs?

Here’s are some criteria:

  1. Choose the right ribs. Meaty but with great specks of fat marbling throughout. Not too fatty, not too much bone.
  2. Ideally cut about 2” thick.
  3. Seared in hot oil on all sides until well caramelized to develop good color and flavor.
  4. Cooked in a VERY flavorful liquids, whether stock, wine or other. More about that later.
  5. Cooked VERY slowly (basically poached) over a long period of time (3 hours minimum) until the meat is falling off the bone tender, but not entirely “bleached” of all of its fat and natural beef flavor.
  6. Served with a sauce (made from the cooking liquid) that’s not too thick and seasoned just ever so slightly. It should be medium-dark in color, and almost “sticky” to the lips coming from the gelatin that’s naturally in the rib bones. And lastly, so savory, that you’ll enjoy it as much as the ribs themselves.

If you follow these basic guidelines, it will result in ribs that are neither dry, stringy or chewy.

Contrary to the usual rule of thumb that less tender cuts of meat are less expensive, pound per pound, short ribs (once braised and removed from the bone), are actually more expensive to make than beef tenderloin.

That alone will definitely change your notion of short ribs being a poor man’s meal!

Have we got a GREAT braising recipe for you!

Before you make this recipe, keep in mind that you really should have a heavy-gauged saucepot to sear, then to cook your beef ribs in.

It should also have a rather tight-fitting lid.

Second, while you CAN use a pressure cooker to shorten the cooking time, we prefer the longer, slower cooking method of braising in a covered pot, not a pressure cooker. This will develop more flavors in the sauce, and maintain the integrity of the meat shapes.

For the recipe below, here are a few additional tips:

  • Purchase a low-sodium soy sauce if possible.
  • Kitchen Basics brand beef stock works well.
  • Cut your veggies into large 1” pieces. Cutting them smaller will allow too much vegetable flavor into the sauce.
  • Any honey will do.

Soy & Honey Braised Short Ribs

Serves 3 to 4 persons

4 pounds  beef short ribs

2 tablespoons  vegetable oil

1 cup  white onion, cut 1” dice

½ cup  carrot, cut 1” dice

½ cup  celery, cut 1″ dice

1 each  garlic clove, chopped

1 ½ cups strong beef broth / stock

¼ cup  honey

½ cup  soy sauce, low sodium

2 tablespoons. Kitchen Bouquet® liquid seasoning (optional)

Pinch  dry oregano, crushed

Pinch  dry basil

To taste  salt and pepper

1 cup  rutabaga, cut in 1” pieces

1 cup  carrots, cut in 1” pieces

1 cup  red skin potatoes, cut in 1” pieces

As desired        Roux (cook together over medium heat approximately 3 to 5 minutes) 3 tablespoons of  butter with 1/3 cup all-purpose flour

  1. Heat oil in a heavy bottomed sauce pot, then sear the short ribs on all sides on medium high heat, until well browned. After each rib is browned, remove them from the pot and reserve them temporarily on a plate nearby.
  2. In that same sauce pot, sauté onions, carrots, celery and garlic for a few moments to soften, then add the reserved beef ribs back to the pot.
  3. Pour the beef stock, honey and soy sauce over the beef and vegetables.
  4. Add Kitchen Bouquet® (optional) and seasonings to the liquids and cover the pan tightly with a lid.
  5. Cook in a 300 F oven (covered) for three hours or until the largest piece of meat is fork tender, being careful NOT to break apart the meat pieces.
  6. Carefully remove meat from the cooking liquids then gently trim the meat away from the rib bones and place all the meat pieces in deep-sided service dish. Cover and keep warm.
  7. Strain the resulting cooking liquids back into the saucepot and add the second set of vegetables including the potatoes. Cover and simmer until those vegetables are tender, (approximately 20 to 30 minutes).
  8. With a skimmer or slotted spoon, remove the vegetables and add them to the reserved beef rib meat in the casserole dish.
  9. Skim off ALL the resulting fat from the surface of the remaining liquid and whisk in the prepared roux a little at a time, until the liquid is JUST thickened slightly.
  10. Strain sauce once more. Adjust the sauce’s seasonings with salt and pepper and ladle the sauce over the meat and vegetables in your casserole dish.
  11. Reserve additional sauce for those who would like more sauce.
  12. *Additionally, if you love mushrooms, sear large diced white mushrooms and serve over the ribs or stir them into the sauce.

White Bean Chicken Chili

For nearly everyone, when you think of chili, you think of a mahogany red colored stew of beef (and perhaps beans), with both savory and sweet spices.

It can be delicately spiced and very approachable, or it just might burn the leather off the soles of your shoes…, just because.

Whether mild or blistering hot, almost everyone agrees, it’s all about the beef, the tomatoes and the spices.

Chicken? Wait a minute…did you just say chicken?

If orange, is the new black.

Chicken (or turkey), is the new beef.

At least when it comes to chili.

How and when chicken chili came about is certainly a guess but it those extolling the virtues of poultry as a substitute for red meat certainly pushed its popularity to an all-time high in the past decade.

Most everyone agrees that our modern-day Chili Con Carne,  is an American adaptation of a similar Mexican, Canary Island or Moroccan dishes going back hundreds of years.

Being the melting pot that it is, Texans, more specifically San Antonians gradually assimilated these multiple culinary influences within what was their simple peasant style stew of hashed beef and peppers and, over time, turned a local stew, into a nationally renowned, destination worthy dish.

Known locally as a “bowl of red”, it was even the featured dish at the Chicago World’s Fair of 1893 at the San Antonio Chili Stand and then eventually made the official state food of Texas in 1977.

Beans.

If you think the subject of using chicken instead of red meat in chili might be sacrilegious to the chili purists, just bring up the subject of beans.

It’s not a matter of which beans or what proportion to meat, it’s a matter of no beans.

No, no, no and #@!*%#! no.

Chili today.

Purists aside, the real “power” behind chili is The International Chili Society, (ICS) which holds the World Championship Chili Cook-off.

It was formed in 1967 and divides the chili competitions into the following categories:

  • Traditional Red
  • Chili Verde
  • Homestyle Chili
  • Veggie Chili

And you might be interested to know that not only does the Homestyle Chili allow the use of ANY meat (you go CHICKEN!) but the recipes MUST have beans in them!

And, well, that’s a good thing because the International Chili Society’s World Cook-Off’s presenting sponsor, is none other than….

Wait for it…..

Bush’s Best beans….

If you’d like more information about the International Chili Society or any of its upcoming competitions, hit the following link with your wooden spoon…

https://chilicookoff.com/

And, as promised, here is the Red Goose recipe for our delicious White Bean Chicken Chili

Makes about 3 quarts.

12 oz  boneless, skinless chicken breasts

2 links  chicken Italian sausage

½ stick butter

1/3 cup all-purpose flour

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced jalapeno

½ cup  chopped white onion

1 pound  ground chicken meat

½ cup  diced red bell pepper

¼ cup  chopped green onion

¾ cup  diced (seeded) Roma tomato

½ cup   cut corn

2 cups  Northern beans, drained

3 cups  strong chicken stock

2 tablespoons ground cumin

¼ cup  dark chili powder

to taste  ground black pepper and salt

Optional garnish: sour cream, green onions, red bell pepper and fresh jalapeno

  1. Begin my grilling both the 12 ounces of chicken breast and 2 links of chicken Italian sausage, then finish cooking them to 165 F in a 350 F oven. Cool and dice into ½” pieces.
  2. In a small saucepan, cook together the butter and flour over medium heat 3 to 5 minutes, making a roux. Remove from the heat and allow to cool for later use.
  3. In a medium-large sauce pot, sauté the onions, garlic and jalapeno with vegetable oil, over medium heat for 2 to 3 minutes.
  4. Add the ground chicken and cook until opaque and fully done.
  5. Add the red bell pepper, green onions and Roma tomato, cut corn, Northern beans, diced grilled chicken and cut chicken Italian sausage. Stir over medium heat for 5 minutes.
  6. Add the chicken stock and the roux and stir together well until it reaches a simmer. Simmer 5 to 10 minutes.
  7. Add the cumin, chili powder, ground pepper and salt to taste. Simmer slowly an additional 20 minutes.
  8. Serve with sour cream, green onions, slivers of red bell pepper and a thin slice of fresh jalapeno.

Sesame, From Tahini to the Arabian Nights

For a lot of Chefs, their first encounter with sesame seeds probably came with a “jingle” that went: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a…”

And you know the rest.

https://youtu.be/jSmAibfvCeU

Big burger and chips on the table

Of course, later in life, you learn that the LEAST of what sesame seeds can offer to the culinary world…

Is a topping on a bun.

But the fact remains that at one time, the vast majority of the sesame seed crop of Mexico went directly to McDonalds for toppings on their famous hamburger buns.

You still see sesame seeds on some bakery products in the United States but our country is nowhere near the leading importer of sesame seeds, nor its uses.

Sesameis a flowering plant grown in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.

Sesame is thought to be the oldest oil-seed crop known to humanity and has one of the highest oil contents of any see and world production of sesame seeds in 2018 was 6 million metric tons.

Golden sesame

Interestingly, the top exporters of sesame seeds are India, Burma, Sudan Tanzania, China and Pakistan and India.

The top importers of sesame seeds are China, Turkey, Japan, South Korea and Israel.

From a nutrition perspective, eating sesame seeds have many “potential” health benefits and was once thought to have mystical powers, as first mentioned in the command “Open sesame!,” used in the Arabian Nights tale of “Ali Baba and the Forty Thieves.”

Albeit a poorly remembrance of the actual command, which was, “open says me”, (which opened the secret cave’s entrance), “Open Sesame!” made its way into common expression anyway.

Many studies have extolled sesame seeds virtues since, due to the numerous vitamins and minerals they contain. The health benefits of sesame seeds seem almost endless. A few highlights include claims such as reducing your risk of heart disease, certain cancers, obesity, bone health, type 2 diabetes, and the list goes on.

Unfortunately, other studies say that you REALLY love sesame seeds in order to see any significant results from eating sesame seeds.

Like handfuls a day.

With a rich, nutty flavor, it’s no wonder that sesame seeds are used as garnishment and in foods all over the world.

From toppings on breads to thickeners in soups and savory dishes, sweets and coffee-like drinks with exotic names like: ”Benne”, Wangila, Chikki, Halvah, Goma-Dofuand and in Za’atar, there’s no shortage of recipes and spice blends that use this diverse seed.

But perhaps the most well-known food product that uses sesame seeds is Tahini, a paste made from sesame seeds and a key ingredient in the classic dip, Hummus.

Hummus, the Turkish word for mashed chick pea, is one of the oldest (prepared) foods, dating back to ancient Egypt.

There was time, that if you loved hummus, you’d probably only find it in a local specialty store, or hidden somewhere in the back aisles of one of the more popular national chains.

Today, it’s one of THE most popular dips in America.

You can of course buy Tahini to make your hummus but it’s SO easy to make and tastes infinitely better so why not make it yourself.

The recipe is below but you can watch it being made right here!

Tahini

Makes 3 Cups

1 Cup                        Sesame Seeds

¼ to 1/3 Cup             Olive Oil

  1. Place the sesame seeds (by themselves), in a frying pan or skillet on medium low heat, stirring often until the sesame seeds begin to lightly color and give off a toasty aroma.
  2. Remove the seeds from the heat and fully cool.
  3. Place the seeds in a food processor and blend until a paste is created.
  4. Add the olive oil in 2 or 3 stages, scraping down between each addition.
  5. Blend until the desired smoothness is achieved.

Classic Hummus

Makes 3+ Cups

2 – 16 oz Cans                  Canned Chick Peas

1 to 2 teaspoons                Garlic, Fresh, Chopped

1/3 Cup                              Tahini Paste

½                                        Lemon, Freshly Squeezed Juice

3 TBSP                               Olive Oil

1/3 Cup                              Cold Water (Or More as Needed)

1 tsp                                   Sea Salt (or Kosher Salt)

1/4 tsp                                Hot Sauce (Tabasco or Other)

  1. Drain off all liquids from the canned chick peas and rinse well with cold water to remove all of the canned juices.
  2. Add chick peas to a food processor using an “s” blade attachment.
  3. Add the fresh garlic, tahini paste, lemon juice and olive oil.
  4. Blend on medium then high speed 1 to 2 minutes, stopping occasionally to scrape down the sides of the bowl. You want to make this paste rather smooth before adding the water.
  5. Begin adding the cold water in 2 to 3 steps, blending each time and scraping down the sides of the bowl between additions. The resulting hummus should be smooth and creamy looking and easily hold its shape when mounded.
  6. When you feel you have the consistency you want, add the salt and hot sauce and blend one last time for 15 to 30 seconds.

To the recipe above, once finished, you can blend in, OR add other ingredients, as toppings. These are a few of our favorites.

Tarragon, Bearnaise and Beyond…

If there was a Mount Rushmore of herbs, tarragon would certainly be a strong contender.

Its glossy, slender leaves and highly aromatic, licorice/anise-like flavor, (with a bit of peppery, mint finish), is unmistakable in any dish it’s used in.

And for good reason.

Tarragon is one of the key components of the French herbs mixture known as “Fines Herbes”, which “classically”, consists of: tarragon, chervil, parsley and chives.

Some say that tarragon provides an elegant addition to so many recipes, from salads, almost ANY protein, and numerous soups and sauces as well.

Others say that it’s licorice flavor makes it a “love it, or hate it” herb. Much in the same way that some people feel about cilantro.

But make no mistake, this herb is a star among the many who know that tarragon is an essential herb in any kitchen.

The most common tarragon used in cooking is the French variety, which pairs brilliantly with chicken, fish, and in egg dishes.

With the addition of garlic and shallots, it’s also remarkable in compound butter used as a garnish over char-grilled beef steaks.

Additional varieties of tarragon include Spanish/Mexican and Russian.

But perhaps the MOST widely known use for tarragon is in the classic sauce, Bearnaise, which is a derivative of Hollandaise sauce. It’s often used not just once, but 3 times within the recipe. First as tarragon vinegar, the second, as part of the tarragon reduction, and lastly as a chopped garnish.

Each form of tarragon, introduces its own unique contribution of flavors which meld together so completely in the final sauce.

The French love this classic herb, but it’s also popular in other countries around the world, and used in salads, stews, soups, pickles, pastries and even soft drinks!

It’s also an herb which can be used in the same dish both dry and fresh as BOTH uses take on their own unique flavor properties and truly complement each other in the recipe. Such as is the case with sauce Bearnaise.

Dry VS Fresh

Tarragon’s oils intensify during the drying process.

When using dry tarragon versus fresh chopped tarragon in a recipe, the usual substitution ratio is 1 tsp dry to equal 1 tablespoon of fresh.

When you mention the word, “tarragon” nearly anyone would immediately associate it with “Sauce Bearnaise” and for that reason, it’s a good recipe to share with you here.

Bearnaise is one of 5 “Grand Sauces” that all chefs and devoted cooks learn to make early on. It’s also one, that non-professionals are told is just too difficult to even attempt.

Hollandaise sauce is made from only 4 basic ingredients, but it’s the 2 main ingredients (egg yolks and butter) that can give you real headaches if you don’t to pay attention to what you’re doing.

Here’s how you avoid the headaches, and to show you, we’ll make an average-sized recipe of Bearnaise sauce.

Start by making the tarragon Bearnaise reduction which you will add to the Hollandaise sauce once it is finished.

Set this reduction aside, THEN begin your Hollandaise sauce.

Bearnaise Reduction for Hollandaise Sauce

2 TBSP                      Dried Tarragon Leaves

1 TBSP                      Chopped Fresh Shallots

¼ Cup                        Cider or Tarragon Vinegar

¼ Cup                        White Wine (nothing too sweet)

¼ tsp                          Cracked Black Pepper

  1. Simmer these ingredients together in a small saucepan until reduced to a wet paste. Be careful not to burn it!
  2. Set it aside and NOW begin your Hollandaise sauce.

Hollandaise Sauce

Makes about 1 Cup

  1. Before you begin to cook your egg yolks, in a microwave on the defrost setting, melt 1 ½ sticks of butter until the fat separates, and then skim off that clarified butter and reserve.
  2. Squeeze the juice from a half lemon and reserve.
  3. Choosing the right bowl and saucepan to make your hollandaise is super important. You want about a small-to-medium-sized saucepan and a mixing bowl that nests within the saucepan, leaving at least an inch of space from the bottom and an inch or so lip at the top. This way, you can easily lift the bowl in and out of the pan as you cook your yolks.
  4. Put only a half inch of water in your saucepan and bring it to a simmer. You should have a space between the bottom of your mixing bowl and the water, and that will mean your egg mixture will be cooking gently over the steam and not directly on the water.
  5. Place 2 egg yolks in your mixing bowl, and for each yolk, a half egg shell of water–in this case 2 half egg shells worth.
  6. This step will help you to cook your egg yolks into a “pudding.” Place the bowl over the simmering water, and using a whisk, beat the egg yolk mixture on and off the steam heat (about 15 seconds each round). This method will take a bit longer to turn this raw mixture into a thickened egg pudding, but it will also prevent your mixture from cooking too fast and turning into scrambled eggs.
  7. When the egg mixture is sufficiently cooked, the whisk will create tracks in the mixture. This will let you know it’s time for the next step.
  8. Remove the water from the saucepan and lay a damp kitchen towel or paper towel over its mouth. Replace your bowl and nest it in snugly. This neat trick will allow you to do the next step more easily.
  9. This step gets everyone in trouble now, but if you just take your time, there’s NO reason you should ever have a problem. You’re going to make an emulsion here by SLOWLY–and the key word is SLOWLY–adding the clarified butter to the cooked egg “pudding.” That means whisking somewhat briskly while adding the clarified butter in very small amounts, especially at first.
  10. Start by drizzling in less than a tablespoon; don’t dump it in all at once. Drizzle it in a thin stream. Once that is incorporated, add another, the same way.
  11. After the 3rd tablespoon, you’ll notice the mixture is getting thicker. Now is when you begin to whisk in a bit of your squeezed lemon juice–about a teaspoon. Continue alternating butter and lemon juice until they’re both used up.
  12. The hard part is over, now all you have to do is add the tarragon mixture you made earlier. Whisk it in briskly and season with a pinch of salt if you like.

Of course, tarragon is one of THE most popular herbs sold at the Red Goose Spice Company. We stock the French variety and is available in any size container or bulk box you prefer.

Are Bay Leaves REALLY Necessary?

It comes up as a topic in kitchens all the time.

Are Bay Leaves REALLY necessary? Or are they just a time-honored tradition?

Do we stock them on our shelves, then put them in our recipes because they truly add a valuable flavor? Or, because the recipe says to.

Are they worth the effort? The cost? Do they make a difference at all?

Would anyone really notice if they weren’t there?

To that point, there are Chefs who would argue that adding Bay Leaves to most (if not all) recipes is like putting flowers on a grave.

They don’t do much for the deceased, but it makes you feel good that you did it anyway.

Is that true? Or, are they turning a blind eye, (or palate), to the fact that Bay Leaves are a legitimate, “go to” seasoning herb?

Granted, Bay Leaves, added to a recipe, aren’t going to bludgeon your palate, like say for instance, oregano or rosemary can.

Generally speaking, Bay Leaves DO add a subtle, but ever so noticeable background nuance, when added in the correct proportion to the remaining seasonings and ingredients in your recipes.

It might be likened to adding vanilla extract to a chocolate recipe. You only “seem” to taste the chocolate, but the vanilla is there lurking just below your taste perception of it, melding into the homogenous whole and rounding out the flavor.

You couldn’t admit to actually tasting the vanilla but you might likely notice its absence if it was omitted.

The chocolate wouldn’t quite taste the same.

Much is the same for Bay Leaves, especially when added to a medley of other more prominent herbs and spices in a recipe.

Could it be that the lack of their flavor contribution is more a factor of the lack of adding the necessary amount to be noticed.

What are Bay Leaves and how are they used?

Bay Leaves come from the Bay Laurel plant, which is classified as an evergreen and grow in warmer climates.

DRIED BAY LEAVES

They can be purchased and used fresh, dried, whole or ground. You can also purchase fresh leaves and dry them yourself, which typically takes about 4 weeks. From there, it’s best to store your newly dried leaves in a zip lock bag away from light and excessive heat.

FRESH BAY LEAVES

Most recipes which use Bay Leaves are for stocks, soups, sauces and stews. All of which are generally slow cooked which bring out the herbaceous aromas and flavors in Bay Leaves, that most would compare to oregano and thyme with just a hint of mint and spice.

From a use perspective, Bay Leaves should be added at the beginning of the recipe to allow the maximum amount of time for the leaves to release their flavors into the liquid. Much like making tea.

Unlike many herbs and spices which are actually consumed while enjoying the dish, whole bay leaves are removed from the finished recipes and discarded, leaving behind their contribution of savory goodness melded into the liquids.

Factoids:

  • Worn as a woven leaf “crown” to signify honor and success by Emperors, Olympian athletes, poets and scholars, laurel, the name of the plant, worked its way into our everyday vocabulary.
  • Upon successful completion of a 4-year college degree, you earn a baccalaureate, which translated, is: “berries of laurel,”
  • And the supreme honor of Poet Laureate, to someone who composes poems for special occasions.

There are 2 distinctive types of Bay Leaves.

  1. California (Which are mostly sold fresh and which are more potent). If using fresh Bay Leaves, use about half the amount the recipe calls for.
  2. Mediterranean (Which are sold as dry whole leaves or ground). These are the “standard” Bay Leaves in almost every kitchen.

Other popular varieties of Mediterranean Bay Leaves come  from West India, Indonesia and Mexico.

The current inventory of Bay Leaves at The Red Goose Spice company is a marvelously aromatic one sourced from India.

So, what conclusions can be drawn?

Bay Leaves, when still volatile, used in recipes correctly, and in their recommended amount, certainly add a distinctive flavor and aroma that only Bay Leaves can offer.

The key, is volatility as many kitchens use this herb so infrequently that it has lost much of its potency when called upon.

The Red Goose Spice Company recommends that you to buy Bay Leaves in whatever quantity necessary to use your inventory within 12 months of purchase to maintain their unique flavors and maximize their herbaceous contributions to your favorite dishes.

They’ll do a lot for your recipes make you feel good at the same time.