Recipes tagged with « Seasoning »
Smoky Citrus Fajita Rub
A smoky, tangy, and slightly sweet dry rub balancing garlic, citrus zest, and warming spices to punch up grilled meat or veggies. Replaces some classic elements with lemon zest and chipotle for boldness. Cornstarch swapped with arrowroot for a cleaner thickener. Reduce salt, raise coriander for brightness, and swap sugar for honey powder to avoid clumps. Mix spices dry - granules matter. Store airtight, away from humidity. Recognize doneness by color deepening and aroma spike, not clock. Handles substitutions like smoked salt if no regular salt, or dried thyme if oregano’s absent. Efficient prep with a handheld whisk or mini grinder. Textured, aromatic, versatile.
Homemade Ranch Mix Twist
Dry mix of herbs and spices. Whisk into mayo and buttermilk for creamy dressing. Cuts sugar a bit, adds smoked paprika and garlic powder. Shake container first to blend evenly. Refrigerate after mixing with wet. Versatile spice blend, good as dip or on salads. Adjust milk for thickness. Store dry mix airtight to avoid clumping. Substitute celery salt with smoked salt for depth. Works well with Greek yogurt instead of mayo for lighter option.
Caribbean Spice Blend Remix
A robust blend of Caribbean spices, rebalanced with coriander seeds, dried oregano, and star anise replacing thyme and cinnamon. Black peppercorns pared down, turmeric intensified, plus a dash of smoky chipotle flakes instead of habanero powder. Aromatic bay leaf and allspice berries remain, with a whisper of nutmeg. Toasting whole spices releases a sharper fragrance. Grind coarse to fine on demand. Holds fresh up to two years airtight at room temp. Versatile on grilled veggies, stews, or rice dishes. No gluten, dairy, nuts, or eggs. Pantry staple for bold seasoning with a smoky twist.