Some of you guys might know I’m a little bit obsessive about my various spices, mixes and concoctions. I have quite a few Spice Mixes & Blends on my blog because if you have spices you can make almost anything. This Smoky Chipotle Taco Seasoning is one of my newer favorites.
Lipton Onion Soup Mix. While the rest of the world might not be familiar with this product, I’m betting there’s very few in the US who didn’t grow up with it – and the old familiar recipes.
I’m a fiend for anything a little sweet and a little spicy. And when it comes in the form of a rub that works well with chicken and pork? Sold.
The very first time I had Montreal Steak Seasoning I fell in love. I use it on steak, burgers and sprinkle a bit here and there where it probably has no business going! It sparks up just about anything it’s used on.
When I wanted to make my Crab Stuffed Bacon Wrapped Jalapeno Poppers (how’s that for a teaser?!) I wanted to use some Old Bay Seasoning. Well, I have some at home (probably ancient – I DO live in the Midwest, after all) but none here at the folk’s. In the middle of nowhere. In South Dakota. It’s rather dry here, not to mention landlocked with very few lakes.
Last week when I made my Simple Steak Tacos, I mentioned I used Fajita seasoning to spice things up a bit. Actually I said I used my Home-made Fajita Seasoning. It’s super simple to make and you’ve probably got just about everything on hand to toss it together.
I’ve huge fan of Cajun food. Seriously, don’t ask me why – I grew up the Midwest and don’t think I tasted anything from the cuisine until I was in my twenties.
Most pickling spice recipes share a number of standard ingredients with just a few variances in amounts and proportions, and many have an extra special touch or two that makes them stand out. Here’s a recipe that will work well in almost any recipe that calls for “pickling spice.”
Do most kitchens have a jar of seasoning salt tucked away somewhere? For years, I didn’t – it was a deep suspicion of the ingredients that held me back as well as the rather “generic” flavor.
My son, in particular, loves tacos. Hard, soft, he doesn’t care, but he has a particular affinity for tacos made from ground beef, and a love of deep rich flavors and some heat.
This might be the kitchen sink of rubs, a bit of almost everything. It’s a complex, pungent and mildly spicy flavor; perfect to cut through the buttery richness of pork.