THE CHEF FROM HELL

I've always been a big believer in using dry spice mixes in most of my recipes.  I like to refer to the food I prepare as "seasoned food".  The use of spice mixes can create layers of flavor within the food that will give you a new taste sensation with every bite. 

A Note on Spice Mix Storage:

• Store all of your dry spice mixes in a tightly sealed container 
• Do not expose them to light or heat as this will lessen their flavor over time

Here's several spice mixes that I've created over the years that have been reliable fixtures in my kitchen:

Read More...

HOUSE SPICE MIX

• 2 cups Basil
• 1/2 cup Oregano
• 1/4 cup Thyme
• 2 TBS ground Black Pepper
• 1/4 cup Cilantro flakes
• 2 TBS Kosher Salt

Preparation:  Place all ingredients in a bowl and mix well. 

USES:  This is a basic spice mix I keep on hand for a variety of uses; seasoning a soup or stock, sprinkling on a salad or broiled fish etc.

NO SALT SPICE MIX:

• 1 cup Tarragon
• 3/4 cup Oregano
• 1/4 cup ground White Pepper
• 1/2 cup Basil
• 1/4 cup Cilantro leaves

Preparation:  Combine all ingredients in a bowl and mix well.

USES:  This spice mix is excellent to use in preparation of food for folks who are on salt restricted diets.

CAJUN GUNPOWDER:

• 2 cups Lemon Pepper
• 1/2 cup Chili Powder
• 2 TBS Cayenne Red Pepper

Preparation:  Place all ingredients in a food processor.  Process for 25 seconds.

Uses:  This mix is excellent on broiled seafood.

BBQ RUB:

• 1/2 cup ground Black Pepper
• 1/4 cup Cayenne Red Pepper
• 1/4 cup Thyme
• 2 TBS crushed Rosemary
• 1/4 cup Oregano
• 1/2 cup Crushed Red Pepper
• 1/4 cup Kosher Salt

Preparation:  Place all ingredients in a food processor.  Process for 1 minute.

Uses:  A dandy spice rub for grilled meats and poultry!

BIG HEAT MIX:

• 2 cups Paprika
• 1/2 cup Cayenne Red Pepper
• 1/3 cup ground Black Pepper
• 1/3 cup ground White Pepper
• 1/4 cup Kosher Salt
• 2 1/2 cups Basil
• 1 cup Oregano
• 1/4 cup Thyme

Preparation:  Place all ingredients in a food processor.  Process for 1 minute.

Uses:  I use the Big Heat spice mix primarily for cajun style blackening  of seafood or poultry.

VOODOO SPICE:

• 1/4 cup Kosher Salt
• 2 cups Dry Mustard
• 1 1/2  cups Thyme
• 1/2 cup ground White Pepper
• 1/4 cups Cayenne Red Pepper
• 1/4 cup ground Black Pepper
• 1 1/2  cups ground Cumin
•  2 cups Chili Powder
• 2 cups ground Sage

Preparation:  Place all ingredients in a food processor.  Process for 1 minute.

Uses:  This is my Southwestern blend.  I use it on grilled pork and barbecue items.