Make Your Own Steak Seasoning and Add Fab Flavours to All Your Steak Cooking
21st July 2016 -- Issue #83
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Steak Seasoning
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Homemade Steak Rub
Been working on getting my recipe book ready for Kindle hence the lack of newsletters. Will be on Amazon next week.
Now that summer has finally arrived here in the Uk, it's time to get the BBQ out! And if steak is on the menu, and whether you're grilling, frying or oven cooking, this homemade seasoning will flavour and season your meat beautifully. Using a blend of spices and dried herbs, it only takes minutes to make!
Makes about 8 tbsp
3 tbsp coriander seeds
2 tbsp dried thyme
2 tbsp dried basil
1 tbsp smoked paprika powder (or regular paprika)
1 tbsp garlic powder
4 tsp black peppercorns
4 tsp cumin seeds
2 tsp mustard powder
2 tsp cayenne pepper (or chili powder)
2 tsp salt
tbsp = tablespoon
tsp = teaspoon
- Grind the salt, peppercorns, coriander and cumin seeds
- Add to a bowl
- Stir in the cayenne, mustard, garlic and paprika powders
- Finally, crumble in the dried thyme and basil and combine thoroughly
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 2-3 months.
Note: You could dry toast the cumin, peppercorns and coriander seeds before grinding. This really brings out their flavours and aromas!
See the toasting and grinding info down the
page for tips on this recommended, easy to do cooking process.
Click here for a large collection of my other homemade rubs and seasonings.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com