Category Archives: For Chefs

28
Nov
Culinary Education, For Chefs, New Food Trends

Red Goose Looks at Food Trends for 2025

Posted on by Dan Lowry

It’s that time of the year once again.

The food prognosticators have begun posting their fearless food trend “predictions” for 2025.

We’ve sampled the smorgasbord of internet word salads and are ready to serve up a good size portion of their thoughts, guarantees and, well, best guesses, as to what’s coming our way in 2025.

Our sources ranged from food centric magazines & food bloggers to food industry publications & universities.

Was there ANY consensus among these “experts” as to where the food industry is headed in this next year?

Yep…

Among their nearly universal predictions are that we’ll be seeing more aquatic vegetable products such as seaweed (think nori) , mosses and agar-agar. Actually, plant-based everything and in every form and flavor, including bacon chips.

“Regenerative” is a buzz words as well, not just in agriculture, but also meats of ancestral origin, such as ground venison and bison.

And you might want to think about stocking up on the Pepto Bismol because you’re going to need it. Get ready for even more heat, and more bold spices in this coming year.

On the “kinder” side, we can also look forward to more health-oriented foods to fit our individual diets and health goals. Particularly, in beverages.

Ok, so, what did we find?

Here are some of the “nuggets” among the 11 we sampled.

  • TouchBistro 10 New Food Trends: The Top Trends for 2025 By Dana Krook   TouchBistro comes out of the gate with its strong predictions for what we can expect to see in 2025. Among them are: Tamarind with its sweet & sourness, will be a very popular ingredient this year. Mushrooms will be another addition to meat alternatives. “Old is New” as soups and stews make a resurgence. The flavor or flowers (think lavender and violet) will be popular. Internationally flavored sandwiches, like the Argentinian “Choripan”, new milk alternatives including Macadamia milk, Charcuterie (meats) meets Seacuterie (seafood platters), and “Swicy” foods will become a 2025 trends.

  • Delish  Food Trends: These Predicted 2025 Food Trends Prove The Future’s Looking…Interesting? By James Lynch  Delish is not only bullish on Micronesian cuisine becoming more main stream in America but that the whole world will soon become to your plate with numerous, tiny, far-flung countries contributing their native dishes and flavors to our menus. And speaking of unusual, get ready for an invasion of bugs. Specifically, crickets, which you’ll find in Chirps branded Eat Bugs Sriracha flavored Cricket Snack Chips. I’m sure you can’t wait for that one.

  • Food & Wine  ‘Swicy’ Foods and Doomsday Staples Are Among 2025’s Biggest Food Trend Predictions By: Melissa Kravitz Hoeffner   The Scoville index is in for a meteoric rise as “Swicy” foods (sweet and spicy) are taking heat up a big knotch this upcoming year. But never fear because one of their other predictions, is that “Apocalyptic” staples such as freeze dried, pickled and canned foods will become more popular. Among the new freeze-dried items are freeze dried salsa and, wait for it….freeze dried ice cream! Ready to eat Korean foods will also become more noticed in our markets as well as Ethiopian foods with honey and seeds.

  • The kitchn  10 Big Grocery Trends on Their Way in for 2025, According to Store Employees  By Ali Domrongchai The kitchn, looked at the 2025 food trends from the retail perspective as they tapped into Whole Foods and its official Trends Council — made up of local foragers, regional and global buyers, and culinary experts — to gauge what’s resonating most with shoppers. You can look forward to crunchy EVERYTHING, tea infused desserts, plant-based aquatic foods, protein rich bars and powders and  sourdough as well as cactus water will be popular. Sure sounds like Whole Foods.

  • Cayuga Hospitality Consultants  Top 15 Food Trends to Watch in 2025   By James Samson   Cayuga Consultants are, among many on this list, predicting plant-based proteins being HUGE in 2025 but with an ethnic fusion twist, They believe the plant based food sector alone will reach 74.2 billion in sales by 2027 globally. Other predictions include a focus on ZERO waste cooking, health focused “superfoods” with probiotics, prebiotics and adaptogens among other supplements added. Regenerative agriculture, HYPER local food sourcing (think restaurant roof-top gardens) and experiential, multi-sensory, storytelling dining was also on their list.

  • Oklahoma State University Agricultural Products Center  FAPC spotlights food trends for 2025  By Hartley Silva  Being an educational focused blog, OSU is believing that Social Media will be driving many of the 2025 food trends. Among them, more “Sweet Heat” flavored items such as jellies, preserves and salsas. And new, choices in “health supplements” within our “lifestyle” beverages will address many of our needs, including vitamins, minerals and probiotics.

  • Cyrus Ramsey  The 10 Hottest Food Trends of 2025: What’s On The Menu For The Year Ahead.  By Heather Schiefelbein  Nothing but agreement here. Cyrus Ramsey predicts higher levels of Capsicum in our foods with Ghost, Habanero and Calabrian chilies leading the way. “Newstalgia” menu items, bring a new twist to old Nostalgic favorites and, there’s growing consensus here…Zero-Waste and Regenerative Agriculture gaining more focus within the culinary scene.

  • The Restaurant HQ  11 New Food Trends for Your Restaurant in 2025  By Jessica Hamilton More Gluten Free flour alternatives, preserved seafood in various sauces, plant based aquatic foods, Dirty Soda (thanks to the Hulu series the Secret Lives of Mormon Wives), turmeric infused beverages and, yes, we’ll still be seeing more dill pickle flavored things, including pizza.

  • Granularity  25 Food Trends for 2025  Granularity is also on the plant-based protein bandwagon with the exception that they are predicting it to introduced into more beverages. The new craze of Tamarindo added to alcohol beverages (such as vodka) will also be popular. Among other 2025 predictions are: Mukbang (a foamy fountain of fondue fun), spicy food chips, Miyazaki Mango, a unique tasting mango will be a hit, wax candy (for those who can remember the 60’s, it was in every penny candy store), and Bocconcini cheese, a fresh mozzarella cheese with a delicate creaminess.

  • Innova Market Insights  Top Ten Food and Beverage Trends 2025  Innova dived deep into the many, NEW, “health-focused” products coming our way in the new year. They see personalized, precision focused wellness foods and beverages with wildly inventive “fusion” flavors allowing 2025 food customers to “Flourish From Within”….cute.

  • Kerry  Future Bites: 2025 Food and Beverage Taste Trends Energizing the Industry  By Soumya Nair   Kerry believes that the 2025 Flavors,  ingredients and cuisines to watch are: Garam masala, jollof, calabrese, adobo, fried chicken, regional BBQ, miso, tahini, cocktail and tea starter kits. They’re also big on regenerative agriculture and ZERO waste cooking techniques.

So, there you have it.

Are you buying into what they predict we’ll be buying?

Will the culinary world be better off if some of these predictions actually come true? Or, will they just be food fads that wilt as fast as a salad under a heat lamp on a pass?

2025 will be an interesting year.

05
Oct
Beef, For Chefs, Ketchup, Recipes

Meatloaf, An American Classic Comfort Food

Posted on by Dan Lowry

If your menu is ready to jump into the “way-back” time machine, Meatloaf is destined to be in your future.

How ground meats ended up molded, baked, then end up sliced on a dinner plate with a side of mashed potatoes and gravy we may never know.

And that most recipes have a baked on, sweet ketchup glaze is pure genius.

Many “oldsters” can remember their first taste of meatloaf being at an “old fashioned” lunch counter.

But what’s good is still good, and thankfully, meatloaf has stayed around for a long, long time.

It’s just not $.65 anymore.

Admittedly, there are so many different versions of this classic comfort food recipe that we’ve stopped counting but the general consensus is that among the ground meats is beef with possibly ground pork, veal (if you want to be more “gourmet”) and perhaps even ground turkey (if you’re a hipster).

In short, meatloaf is ground meats, egg, bread crumbs, some liquid and seasonings all baked in a free-form loaf shape or loaf shaped pan, thus, meat-loaf.

What we all need to personally decide on our own is; what meats, liquids, seasonings, (and Red Goose Spice has a pretty special one), or additional garnishments like vegetables are in this loaf and finally.

Even how many eggs.

Oh….and what about this ketchup thing? Well, you can add it both into the meat mixture and on top later, or, just on top. Another decision to make.

All of these variables and the amounts thereof, give you a number of possible outcomes only a math whiz might cipher.

So, if you don’t have a favorite family recipe, or, one passed down from a long-retired Chef mentor, we have a pretty much, straight down the middle recipe for you here.

One with 3 meats and a ketchup glaze.

We’ve chosen to give you a smaller size recipe here to allow the opportunity to experiment with it before you scale it up.

Classic Meatloaf with Ketchup Glaze

Makes One Large Meatloaf  9” x 5” x 4” or 6 Servings

1 Lb.          Ground Beef (Lean)

1 Lb.          Ground Pork

1 Lb.           Ground Veal

2 Cups        Dried Bread Crumbs

¼ Cup         Dry Parsley Flakes

4                  Ex. Large Eggs, Beaten

½ Cup         Milk or Half & Half

2 Cups        Onion, Chopped Fine

½ Cup         Green Bell Pepper, Chopped Fine

1 TBSP       Fresh Garlic, Chopped

1 Cup          Ketchup, Most Use Heinz

3 TBSP       Worcestershire sauce

2 TBSP        Red Goose Meatloaf Seasoning

1 TBSP       Light Brown Sugar

  1. Preheat the oven to 350 F. then line a 9” x 5” x 4” loaf pan with parchment paper or aluminum foil and spray it lightly with a non-stick vegetable spray.
  2. Combine the 3 meats, bread crumbs, parsley, eggs, milk onion, green pepper, garlic, 1/2 cup of the ketchup, 2 tablespoons of the Worcestershire, about 2 tablespoons of the Red Goose Meatloaf Seasoning. Using your hands, (or a paddle attachment on a mixer), mix together until well combined. It is important to knead it a bit until sticky so that the resulting baked meatloaf will not crumble when sliced.
  3. Transfer the mixture to the prepared meat loaf pan and make a slight indentation running down the middle rather than mounding it like a finished loaf of bread. (As the meat cooks, it will rise in the center anyway). Bake the meatloaf for about 40 minutes.
  4. After 30 to 35 minutes, remove the loaf from the oven. Stir the brown sugar together with the remaining 1/2 cup ketchup and 1 TBSP Worcestershire Sauce and brush the top and sides of the meatloaf all over with the mixture, being liberal.
  5. Return to the loaf to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 to 165 F, about 25 minutes more.
  6. Remove the loaf from the oven and let it rest for 10 minutes before slicing and serving.
NOTES:
  • It’s best to place a second sheet pan underneath the loaf pan to prevent any juices from the loaf to make a mess of your oven.
  • This recipe works equally well with 3 lbs. of ground beef or, a half and half mixture of beef and pork.
  • The bread crumbs need to be the dry kind which is necessary to properly absorb the eggs and milk. You can choose between plain and Italian bread crumbs.Meat
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.
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.

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.

18
Apr
Culinary Education, Festivals, For Chefs, Recipes

Are America’s Favorite Mexican Foods Really Mexican?

Posted on by Dan Lowry

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.

27
Feb
Beef, For Chefs, On Herbs, On Spices, Product News

Just where, and how, did Corned Beef get its name?

Posted on by Dan Lowry

With St. Patrick’s Day right around the corner, we’ll spare you all of the usual traditional Irish phrases and “corny” or should we say “corned-e” history lessons.

Save one.

Did you know that the word “corned” in reference to the popular curing of meats actually comes NOT from the residents of Cornwall, England, (the Cornish), but, (according to most historians), from the fact that the original meats used in this preservation process, were preserved using, among other ingredients, salt.

Not just any salt, but salt, potassium nitrate, the size of corn kernels.

This corn sized salt is supposedly responsible for the name “corned”.

Interestingly, it’s a phrase actually attributed to the English, not the Irish, even though the Irish were more well known for their salt cured and processed meat recipes.

Of course, today’s recipes still use salt, (most often kosher or sea salt to avoid the iodine taste), but it’s much finer.

We also, nowadays, use a different meat that was originally chosen by both the English and the Irish for “corning”, which was pork.

Usually from the belly.

In England, and throughout Britain, pork was cheap and plentiful for the commoners who prepared this dish.

Beef however, was a luxury.

All that changed when their migration to America began. Beef was more plentiful, and relatively cheap.

The switch was on.

One thing did stay the same. They stuck with the same primal cuts of beef, as they once used from the hog.

That is, the belly or brisket.

Corned beef was here to stay and became the preferred meat for this corned dish, now so closely associated with Ireland and St. Patrick’s Day.

What about Pastrami?

The difference between corned beef and pastrami.

There are a lot of similarities between corned beef and pastrami but there are some significant differences as well.

Here is a simple explanation:

The similarities are:

  • They come from the same “general” vicinity of the animal (the brisket or belly/navel/deckle/plate area). Corned beef almost exclusively from the brisket cut and pastrami mostly from the plate or navel area).
  • They are both cooked with moist heat (not roasted.)
  • Both are cured.
  • Both make iconic deli sandwiches!

The differences are:

  • Corned beef is boiled or simmered while pastrami is generally steamed.
  • Pastrami is smoked, corned beef is not
  • The seasonings are slightly different, generally, pastrami is a bit more seasoned and uses black pepper prominently.

Whether you enjoy preparing Corned Beef OR Pastrami, one of the things that you can always know is that the Red Goose Spice company not only has all the herbs and spices you need to create both of these amazing and historic dishes, but we carry a Pickling Spice Blend that is just outstanding!

This is no wimpy, off the supermarket shelf, down the middle of the road pickling spice recipe, but instead, chocked full of crushed bay leaves, cinnamon, mustard seed, allspice berries, whole black pepper, coriander, whole chiles, dill seed and whole cloves.

And amazing blend for amazing results.