Yesterday we discussed a quick and easy way to “enhance” a common condiment like BBQ sauce to give it and your food a much more gourmet feel. Our recipe today is going focus on another way to easily transform your food into something delicious, seasoning.
If you like to cook, most of you have probably purchased many different types of seasonings and used it on everything from beef, to chicken to veggies. Used correctly a good seasoning can add interesting new flavors to a dish while complimenting and enhancing the flavor of the food itself.
The problem with most store bought seasonings and rubs is, as my Father in Law taught me several years ago is that they are pricey and the main ingredient in them is salt. Now don’t get me wrong, I do not hate salt, quite the opposite actually I think it does a great job of helping to enhance food flavors. The problem I have is that salt is cheap and these seasonings and rubs are not.
This means you are spending 6 or 7 bucks for small container of seasoning or rub whose main ingredient you can buy by the pound for just a few dollars. I get why they do it, salt does improve the flavor and it helps them make money.
But as you will see in the post, making your own seasoning is not hard and it will leave you with a superior product. If you want to add a bunch of salt to your seasonings, by all means go ahead but at least when you make it you decide how much to put in.
This Fish and poultry seasoning recipe came to me as I was thinking how to prepare some personally caught rockfish for a Friday meal.
Here are the ingredients you will need:
- 12 Parts Lemon Pepper
- 4 Parts Garlic Powder
- 4 Parts Dryed Minced Onion
- 3 Parts Dill Weed
- 2 Parts Mustard Powder
You can see I went pretty heavy on the lemon pepper. For this reason I highly recommend not applying this liberally like a rub unless you are a big fan of pepper. 2 or so pinches on each side of something like a fish fillet should be more than enough.
If you wanted to make this more like a rub I would probably cut back the Pepper to like 8 or even 6 parts. Who knows I may even do so and let you know the results?
As with all the recipes that we talk about here, I highly recommend that you experiment and tweak them to fit your taste buds. Recipes should really only be a guide that try and then use as a launching point.
If you make the seasoning, let us know what you think. I haven’t tried it on poultry yet but I imagine that it would work very well on say a chicken breast especially if you combine it with a little bit of citrus like say a lemon.
Thanks for reading!
