Italian Seasoning

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Italian Seasoning Chili Seasoning Jerk Seasoning Though it has Mexican roots, chili con carne Jerk is a style of cooking native to Jamaica. is an American dish. It was featured at the Some historians believe it was originally World’s Fair in Chicago in 1893. developed by African slaves who escaped in Jamaica when the British captured the island from Spain in 1655. Chili powder, garlic powder, cumin, Allspice, cumin, coconut sugar, sage, oregano, paprika, onion powder, and thyme, nutmeg, sea salt, cayenne, and lime thyme. juice. Barbecue Seasoning Italian Seasoning Barbecue sauce and meat seasonings are an Italian seasoning originated in the American cuisine. Today, barbecue can vary by Mediterranean region. It is used to flavor region. The four main styles include Memphis, many Italian dishes including pastas, North Carolina, Kansas City, and Texas. breads, and pizzas. Sea salt, ground pepper, chili powder, Oregano, parsley, thyme, basil, sage, sea garlic powder, paprika, and onion powder. salt, and ground pepper. Curry Seasoning Southwest Seasoning Curry has origins in Southern India. Chili The Southwest region of the United States spices were added to traditional curry refers to Texas, New Mexico, and Arizona. seasonings after the Columbian exchange. Southwest food is known to be spicy and is Variations of “curry” also exist in Thai influenced by Spanish, Mexican and Native cuisine. American cultures. Turmeric, coriander, cumin, ground Garlic powder, chili powder, onion powder, mustard, cardamom, ground cloves, smoked paprika, cumin, and chipotle nutmeg, and cayenne. powder. Taco Seasoning Cajun Seasoning Tacos are a traditional Mexican dish, but Cajun cooking has American roots in the the taco seasoning most Americans are South—Louisiana to be specific. However, it familiar with is not completely authentic. originally came from the Acadians who were forcibly deported by the British in 1755. They eventually settled in Southern Louisiana. Chili powder, garlic powder, paprika, Sea salt, garlic powder, smoked paprika, cumin, onion powder, sea salt, ground oregano, onion powder, thyme, black pepper, cayenne, and oregano. pepper, and cayenne..
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  • Authentic Jamaican Jerk Chicken
    Authentic Jamaican Jerk Chicken Yield: Serves 4 Ingredients: 4 lbs Bone In Chicken Pieces - can substitute 4 lbs boneless/skinless chicken breasts Jerk Marinade: 6 Fresh Scotch Bonnet Peppers - chopped 3 medium Yellow Onions - chopped 8-12 cloves Fresh Garlic - crushed ½ inch piece Fresh Ginger - rough chopped 1 Cup Fresh Squeezed Orange Juice 1 Cup Cane Vinegar ½ Cup Soy Sauce ½ Cup Extra Virgin Olive Oil 2 Tbs Kosher Salt 2 Tbs Granulated Sugar 2 Tbs ground Allspice 2 Tbs ground dried Thyme 2 tsp fresh ground Black Pepper 2 tsp ground Cinnamon 2 tsp ground Nutmeg Juice of one Lime Preparation: 1) Place all of the marinade ingredients into a blender or food processor and purée into a smooth paste - Place a cup or two of marinade into an airtight container and save for service 2) Place the chicken pieces in a large zip-top bag (use two if necessary) and cover with remaining marinade - Massage into chicken pieces and then remove as much air as possible from the bag(s) and place in refrigerator for a minimum 8 hours (overnight for better results) - Turn bag(s) a couple of times during marinating -NEXT DAY- 3) Preheat oven to 450ºF -OR- Prepare grill* (if grilling, skip to step 5) 4) Remove chicken from marinade (save remaining marinade for basting) and place in a single layer on a broiler pan - Bake on the center rack of the oven for 7-8 minutes to a side or until juices run clear) - Baste with remaining marinade as desired (skip to step 6) 5) Remove chicken from marinade (save remaining marinade for basting) and grill over medium heat flipping regularly and basting with remaining marinade until cooked through (internal temp should be between 160-170ºF and juices should run clear) 6) Serve with reserved marinade to use as a dip along with festival dumplings and salad of choice - OR- Rice and peas and hardo bread * Use of a charcoal grill is recommended - Pimento wood is traditional (look for pimento wood at specialty grill shops) Taz Doolittle www.TazCooks.com .
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  • Baked Chicken & Mafalda Pasta
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    Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish.
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  • Bulk Numerical Codes
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  • E Guide the Travel Guide with Its Own Website
    Londonwww.elondon.dk.com e guide the travel guide with its own website always up-to-date d what’s happening now London e guide In style • In the know • Online www.elondon.dk.com Produced by Blue Island Publishing Contributors Jonathan Cox, Michael Ellis, Andrew Humphreys, Lisa Ritchie Photographer Max Alexander Reproduced in Singapore by Colourscan Printed and bound in Singapore by Tien Wah Press First published in Great Britain in 2005 by Dorling Kindersley Limited 80 Strand, London WC2R 0RL Reprinted with revisions 2006 Copyright © 2005, 2006 Dorling Kindersley Limited, London A Penguin Company All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the copyright owner. A CIP catalogue record is available from the British Library. ISBN 1 4053 1401 X ISBN 978 1 40531 401 5 The information in this e>>guide is checked annually. This guide is supported by a dedicated website which provides the very latest information for visitors to London; please see pages 6–7 for the web address and password. Some information, however, is liable to change, and the publishers cannot accept responsibility for any consequences arising from the use of this book, nor for any material on third party websites, and cannot guarantee that any website address in this book will be a suitable source of travel information. We value the views and suggestions of our readers very highly. Please write to: Publisher, DK Eyewitness Travel Guides, Dorling Kindersley, 80 Strand, London WC2R 0RL, Great Britain.
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  • Spice Basics
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  • Jamaican Jerk Sweet Potato & Black Bean Curry
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  • Jamaican-Style Barbecue G
    Jamaican jerk Jamaican-Style marinade is full of hot, spicy, and herbal ingredients, like Scotch bonnet Barbecue peppers, scallions, ginger, garlic, thyme, bay, cinnamon, Making and using hot and spicy “jerk” peppercorns, nutmeg, and allspice. BY JAY B. MCCARTHY rowing up in Jamaica, I learned to love the wood. In Jamaica, the wood—traditionally allspice Gisland food, especially the jerk—Jamaican (called pimento), but sometimes other woods— barbecue—we ate at roadside stands. that’s used to make the barbecue frame imparts half Despite its name, Jamaican jerk has no similari- the luscious depth of flavor to jerked meats. The ties to dried meat jerky. The name comes from the other half comes from the jerk marinade itself, which way the meat was “jerked” (turned) regularly to en- is made of herbs, spices, and Scotch bonnet peppers. sure even cooking. And, like barbecue, the term jerk When I began cooking in the United States, I refers to the seasoning, the finished product, and the explored ways to recreate the hot, spicy, herbal mix- cooking method. ture that haunted my palate. Now, as a chef, I regu- Jerked meat is cooked slowly over a fire of green larly incorporate jerk into my restaurant menu. The Photo: Sloan Howard. All other photos: Ruth Lively 42 FINE COOKING Copyright © 1994 - 2007 The Taunton Press jerk mixture is easy to make, and it can be used on many kinds of meat, poultry, and fish. If the tradi- tional method of roasting jerk over green wood doesn’t suit you, you can use any kind of grill setup, a smoker, or your oven.
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  • Product List Various Formats Available Contact Us for More Details
    Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
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  • Roasted Bell Pepper Time Needed: 35 Minutes Servings: 8
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