Eat Your Spice Rack


 
Oh Anne, that is a good one, ;) . I have so many recipes calling for them. A lot of them are for shrimp:love:
 
I made bacon a couple times with szechuan pepper. Real good.
honest-food.net

Sichuan Chinese Bacon Recipe - How to Make Chinese Bacon

A Chinese bacon recipe, Sichuan style. The pork belly is smoked and flavored with cinnamon, cloves, sugar and star anise.
honest-food.net honest-food.net
Recipe is based on a Fuchsia Dunlop recipe. She got some great cookbooks to her name, but the best is a non-cook book "shark fin and sichuan pepper"
 
I'm starting off with something real easy.

Peppercorn and Coriander Salt

Pulse 1 TB. each Szechuan peppercorns and Coriander seeds in a mini food processor or spice grinder until coarsely ground. Transfer to a bowl; stir in 1 TB. flaky sea salt. Sprinkle on grilled steak.

Source: Food Network mag. June 2012
 
This sounds real good!!!

Baked Chicken with Peppercorn Spice Paste

2 TB. Szechuan peppercorns
2 TB. coriander seeds
1/4 tsp dried crushed red pepper
1/2 tsp. salt
1/4 cup chopped fresh cilantro
6 large garlic cloves
1 TB. minced orange peel
1 tsp. oriental sesame oil
6 10 oz. chicken half-breasts with ribs
5 TB. low-sodium soy sauce

1. Heat heavy small skillet over high heat. Add first 3 ingredients; stir until aromatic, about 2 minutes. Transfer spices and salt to processor; blend 30 seconds. Add cilantro, garlic, orange peel and oil and blend 30 seconds.
2. Preheat oven to 375F. Place chicken in baking pan. Brush with soy sauce. Rub spice mixture over both sides of each breast. Let stand 15 minutes. Bake until chicken is cooked through and brown, basting occasionally with pan juices and adding water to pan if juices evaporate, about 25 minutes. Baste again before serving.

Source: Bon Appetit mag. 7-93
 
WOW!!!!!

Almost 2 years since last post. Anyone have any suggestions about what SPICE or SPICE BLEND to use?
 
Brett-EDH said:
I like to use it in its dust form. In mashed potatoes, in a small amount, it gives them a really nice note and with white pepper too. I don’t think a lot of people use it though as an ingredient. I could be wrong. It hardly ever shows up in recipes.
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Brett, forgot all about this, and now I can't wait till next time we have mashed potatoes!!!
 
Brett, I am asking for someone other than myself to pick a spice or spice blend for all of us to use and post a recipe using it,
 
Joan said:
Brett, I am asking for someone other than myself to pick a spice or spice blend for all of us to use and post a recipe using it,
Click to expand...
whole cloves. very rare to see these used and in recipes.

here's a soup i made last weekend that has whole cloves in the recipe. i modded the recipe as we wanted dairy free. the flavor profile was excellent. the bay leaf and whole cloves played together really well:

www.thefrenchcookingacademy.com

CORN VELOUTÉ SOUP — French Cooking Academy

This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.
www.thefrenchcookingacademy.com www.thefrenchcookingacademy.com
 
Thanks Brett-CLOVES-will be the spice for a while. Anybody have any good recipes using cloves, please share here. I'm off to check.
 
I have 44 CHICKEN recipes that call for CORIANDER. No one has ANYTHING using CORIANDER?
(and at least 100 other recipes calling for CORIANDER)
 
Coriander is the seed from cilantro so any thing Asian or Latin.
Tacos al pastor, Posole are two that I use it on ( both ground ( seed ) and fresh ( herb )
 
Here is a recipe for a real good sounding rub. Sorry, no idea where it is from.

B-B-Q RUB

1 1/4 TB. kosher salt
1 1/2 TB. dark brown sugar
1 TB. sweet paprika
2 tsp. garlic powder
2 tsp. mustard powder
1 1/2 tsp. black pepper
1/2 tsp. ground CORIANDER
1/2 tsp. ground cumin
1 1/2 tsp. dried thyme
Mix in a jar; store up to 6 months. Makes 3/4 cup
 
Brennan's Homemade Curry Powder

6 TB. CORIANDER SEEDS
4 TB. cumin seeds
6 to 8 dried red chilies
3/4 TB. whole black peppercorns
3/4 TB. black mustard seeds
2 TB. ground turmeric
2 TB. ground fenugreek

1. Heat the oven to 300 degrees. Line a baking pan with foil and place the whole spices in separate heaps upon it (this is done so you can remove the smaller pieces when they are ready). Place the pan on the top shelf of the oven until the spices become aromatic and are slightly browned. Do not over-roast them.
2. Place the roasted spices (in several batches) into a spice grinder, a blender or a mortar and grind or pound to a fine powder. Put them into a storage jar. Add the preground turmeric and fenugreek, cap the jar and shake until the spices are well mixed. Makes 5 oz.

Source: The Miami Herald-10/11/90 - Jennifer Brennan (author of many curry cookbooks and such)
 
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