Category Archives: For Chefs

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.

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

5 Chef Tips for the BEST Corned Beef In Town!

Posted on by Dan Lowry

For most Chef’s, preparing a Corned Beef brisket isn’t something you do every day.

It may actually be something that you only tackle once a year?

These 5 TIPS will give you a great start in making this years Corned Beef Dinner one of the best ever.

The first thing you have to decide is whether you’re buying a pre-cured brisket or, curing one of your own.

If it’s the latter, you’d better start now because typically, a brisket takes at least 7 days to properly cure.

The good news is that the Red Goose Spice Company makes a fabulous Pickling Spice Blend that is simply amazing and it’s our TIP # 1, right out of the gate.

          

From there, consider these 4 additional tips.

Trim your brisket and then totally submerge it throughout the refrigerated curing process, in this curing brine recipe below for a whole, 5-to-6-pound brisket. The optional pink curing salt is not essential.

Corned Beef Brine

1 Gallon            Water

1 1/2 cups         Kosher or Sea salt

1/3  cup             Granulated Sugar

1/3  cup             Light Brown Sugar

1/3 cup              Red Goose Pickling Spice Blend

1 TBSP             Pink Curing Salt / Prague Powder #1 (Sodium Nitrate) Optional.

  1. Place all of the above ingredients in a sauce pot of sufficient size, and bring to a simmer.
  2. Remove from the heat and refrigerate the brine until cold, leaving all the pickling spice in the brining liquid.
  3. Once the brine is cold, place your raw brisket in a non-reactive pan or food service storage container and pour the brine over the brisket to cover. Weight down the brisket so that it stays completely beneath the surface of the brine at all times.
  4. Cover the container and keep it in a secure area of the fridge.
  5. Inspect the brisket daily to be sure it remains beneath the brine. You may turn it over every other day to ensure the brisket is being evenly cured.
  6. Brine for a minimum of 7 days. 10 is even better.

Ok, so, if you’ve “corned” your own brisket, wonderful. Regardless, our # 2 TIP gives you a bit of additional flavor AND color to both the brisket and to your resulting broth.

Once your brisket is cured, rinse off any brine, pat it dry, then add a bit of vegetable oil to a MEDIUM hot pan, or griddle, and sear it on both sides until lightly browned. Nice and slow now, not too hot and don’t let it get too browned.

Remove the brisket from the pan and then sauté a couple of white onions, 2 large carrots and 2 ribs of celery, all cut in 1” to 1 ½” pieces. While sauteing, throw in a few whole garlic cloves at the end. The vegetable should have just a bit of color.

You’re sautéing these vegetable to extract some of their sulfur in the onions (and garlic), which in turn will make the resulting broth a bit better.

So, what are the best ways to cook corned beef brisket?

Depending on the number of briskets you’re cooking and the equipment available to you, you have a number of options at this point.

  1. Sous Vide
  2. Slow Cooker / Crock Pot
  3. Braising (Covered in the Oven)
  4. Range Top Simmering (The Traditional Method)

For all of the above cooking choices, we recommend that you strain the original brine mixture, and save the resulting herbs and spices.

TIP # 3  Rather than using just water and a bit of the spices, to cook the brisket in, consider using ½ water and ½ low sodium beef broth or stock. Other options are apple cider and water.

TIP # 4 Sous Vide is considered to be, by far, the best method of cooking corned beef but unfortunately it has some drawbacks, the first being that you may not even HAVE a Sous Vide device, and even if you do, not one large enough to cook a good size brisket… or 2 or 3.

If you do however, we recommend cutting the briskets in half, placing each half in a sous vide bag, then adding 1 tablespoon of the pickling spice, half of the sauteed vegetables and approximately a cup of the water/broth mixture before vacuuming the bag.

Set your Sous Vide for 180 F and your timer for 10 hours. You should have a tender, succulent and juicy brisket you’ll absolutely love.

A second sous vide option is to simply rinse the brisket after fully brining, then vacuum sealing with no additional garnishment, vegetables, spices OR liquids in the bag.

For the remaining 3 cooking choices, the procedures are pretty much the same.

Place the seared brisket in the crock pot, the stove top pot or in a brasier, add the sauteed vegetables, a tablespoon or two of the pickling spice, then your liquids.

If you choose the crock pot and braising method, you only need enough liquid to barely cover. For the stove top method, you’ll want to have nearly double as it is (generally) uncovered.

Cooking times comparison:

Sous Vide:                        10 Hours at 180 F.

Crock Pot:                         8 hours on a LOW setting to 5 hours on a high setting.

Oven Braising:                 3 to 4 hours at 325 F.

Stove Top Simmering:     3 to 4 hours (simmering in liquids)

Once your corned beef briskets are fully cooked, remove them from the cooking broth and reserve until sliced. The broth itself can be strained and used as a jus or, used to cook the traditional  vegetable garnishes including cabbage, small potatoes, onions and carrots.

Lastly, our # 5 TIP is that you don’t need “Irish Luck” to successfully cook a delicious corned beef brisket dinner this St. Patrick’s Day.

And that’s no blarney.

02
Jan
Culinary Education, For Chefs, On Spices, Spice History, Uncategorized

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

Posted on by Dan Lowry

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.

08
Nov
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 

08
Nov
Culinary Education, For Chefs, Honey

Braising vs. Stewing, What’s the Difference?

Posted on by Dan Lowry

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.