Spice Essentials Chicken Dust Recipes

SPICE ESSENTIALS: CHICKEN DUST

Steps:

• PREP/PREPARE
• I have two ways to prepare this spice: 1. Stick all the ingredients into a spice blender, and GRIND-BABY-GRIND, until it is literally dust. 2. Mix all the ingredients together but leave them in their natural state. I use the first method, when I am using them in something like a chicken soup, stew, or a braise. By grinding them up, it helps them to release their flavors. I use the second method, when I am concerned about presentation. For example, sprinkling them on a couple of bone-in, skin-on chicken thighs, as my main photo suggests.
• Contrary to its name, Lemon/Pepper spice contains a significant amount of sodium. If you are on a low-sodium diet, you could leave it out; however, it is important to the recipe's overall flavor. So, here is a suggestion. Take the zest from a medium-sized lemon and mix it with about a teaspoon of freshly-ground black pepper. Preheat your oven to 200f (95c), and then turn it off. Put the lemon zest on a parchment-lined baking sheet, spread out the lemon zest, and pepper. Then, place into the oven for an hour or so. That will give you dried lemon/pepper spice, but without the sodium.
• Making your own spice mixes has a lot of advantages. For example, you think you would like this recipe, but you cannot stand mace... leave it out. Or, you LOVE mace... add more. You are in control. Another good thing is that you know exactly what is in the spice mix. Again, you are in control. Finally, it gives you a way to use spices that you have stuck in your cabinet. For example, you purchased a bottle of mace for a specific recipe, and you know you may never use it again. One-hundred years from now that bottle will still be up there, mocking you. By creating your own mixes, you can use those spices to create awesome stuff.
• Gather your ingredients (mise en place).
• Mix all of the ingredients together.
• Store in an airtight container, in a cool/dry place.
• Sprinkle on chicken (skin on or off) before cooking, baking, or BBQing.
• PLATE/PRESENT
• I usually have some at the table for use while eating. Enjoy.
• Keep the faith, and keep cooking.

COMFY ESSENTIALS: SPICY CHEESY CHICKEN SOUP

Steps:

• 1. PREP/PREPARE
• 2. √ If you are not a fan of peas, substitute corn. Or, use both... Just a suggestion. √ If you are using frozen peas (or any other frozen veggie), make sure to warm them up to room temperature before adding to the soup. √ Hatch Chili's come in small cans of 4 ounces... In my opinion they are some of the best canned chili's around. They come in hot and mild versions... your choice. There are other brands: Las Palmas, Old El Paso, Embasa, Ortega... the list goes on and on. If you cannot find Hatch chili's, Las Palmas come in a close second. √ Never allow the soup to come to the boil, if you do, it cold separate the cream cheese. √ This soup does not store very well, so it is best to serve it right after making, and attempt to make only as much as you plan to eat. When you store it in the fridge, and reheat it, the cream cheese has a tendency to separate. It will taste just fine; however, it will not look as good. √ White pepper; as opposed to black pepper, gives this dish an amazing sweet heat that lingers on the tongue, and gently warms you up on the coldest of days. You can use black pepper, if desired; however, you should try it once with white pepper. √ Remember that store-bought Cajun/Creole spices have different amounts of salt, and heat. So, before adding any additional salt, first add the Cajun/Creole spice, and give it a taste; then add additional salt, if you feel the need. If you are looking for your own homemade Creole spice mix, I submit this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-creole-seasoning.html?r=2
• 3. Gather your Ingredients (mise en place).
• 4. Add the butter and grapeseed oil to a pot, over medium heat.
• 5. When the butter melts, and the foaming subsides, give the pot a swirl to mix butter and oil, and then add the chopped onions.
• 6. Cook until they soften and become translucent, about 5 - 6 minutes.
• 7. Chef's Note: Do not allow the onions to brown.
• 8. Add the garlic, and stir until fragrant, about 60 seconds.
• 9. Add the chicken stock, carrots, and potatoes.
• 10. Bring to a very light simmer, partially cover, and cook for 15 minutes.
• 11. Add the peas, green chilies, and chicken.
• 12. Allow to cook for, 2 - 3 minutes.
• 13. Add the Cajun or Creole spice, and stir to combine.
• 14. Chef's Tip: Taste, and then add the white pepper, and salt, if needed. Remember, you can always add more spice; however, it is a rather difficult thing to take it out.
• 15. Whisk the flour in with the milk, and then add it to the pot; along with the chopped parsley.
• 16. Continue to simmer, until the soup begins to thicken, about 5 - 6 minutes.
• 17. Add the chunks of cream cheese, and chopped parsley.
• 18. Stir until melted and combined with the other ingredients, about 3 - 4 minutes.
• 19. PLATE/PRESENT
• 20. Serve with a garnish of parsley sprigs, some oyster crackers, and a nice glass of chardonnay. Enjoy.
• 21. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.

BOUILLON ESSENTIALS: CHICKEN BOUILLON POWDER

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Getting stock from store-bought cubes is a very common thing; I mean you see them in most any grocery store. They come in cubes, granules, and even in a goopy liquid. The problem is that there is a whole lot more in those concentrated bits than just stock. Commercial bouillon cubes are more salt than flavor, and a lot of them have the dreaded MSG as an ingredient. Also, unless you are careful you just may end up with little salty clumps in your finished product, and I hate it when that happens. Here are some of the ingredients in a typical bouillon cube: • Salt • Sugar • Partially hydrogenated palm oil • Monosodium glutamate (MSG) • Cornstarch • Less than 2% onion powder • Chicken fat and meat by products • Garlic powder • Turmeric (for color) • Disodium inosinate • TBHQ (preservative) This product is made on equipment that also processes wheat, milk, eggs, soy, shrimp, and fish. Doesn't that sound just scrummy?
• 3. What is nutritional yeast? Of all the ingredients, I use in my recipes, nutritional yeast garners the most questions. It is a deactivated yeast product, which is grown, harvested, washed, and then dried with heat that deactivates or "kills" it. That means it does not have the leavening ability of baker's yeast. Therefore, it is a purely vegan food additive. It is a great source of vitamin B12, and does not contain any whey or animal products. It is low in fat, and gluten free. The primary reason most people use nutritional yeast is for its amazing flavor. It has been described as cheesy, nutty, savory, and umami. It can enhance soups, gravies, and when you use larger amounts it creates great cheese sauces. If you use an egg substitute, just a small amount can make those eggs taste cheesy, and eggy. And one more thing... IT DOES NOT CONTAIN ANY MSG. And now you know the rest of the story.
• 4. Why dehydrated onions? This recipe (in terms of savory taste) does not call for onion powder, it does not call for onion salt... It calls for dehydrated onions. Full Stop.
• 5. Gather your Ingredients (mise en place).
• 6. Add all the ingredients to a blender, or a food processor fitted with an S-blade, and blend at high speed until thoroughly mixed.
• 7. Chef's Note: When using this bouillon powder, use one tablespoon powder per cup of water.
• 8. PLATE/PRESENT
• 9. Place into a tightly-sealed glass container, and keep out of heat or sunlight. Enjoy.
• 10. Keep the faith, and keep cooking.

SPICE ESSENTIALS: CHICKEN & RIBS RUB

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add all the ingredients to a small bowl, and mix until thoroughly combined.
• Add to a glass jar with a tight-fitting lid, and store in a cool dry place until ready to use.
• Chef's Note: As you can see from the previous step's image, I am using an empty spice bottle with a shaker top. I find these ideal for storing my homemade spices; especially things like rubs... Just pop the top and shake away.
• Chef's Note: If the spice is kept out of the light, and stored in a cool/dry space, it should last 4 - 6 months, or longer.
• PLATE/PRESENT
• If you are using on ribs, then hand rub it into the ribs, cover with cling foil, and place in the fridge overnight... Then, cook on the grill, or in the oven, according to your favorite recipe.
• If you are using it on chicken, place about two tablespoons of extra virgin olive oil, and lime juice in a bowl, or Ziploc bag, along with 3 tablespoons of the spice mixture. Add the chicken, thoroughly coat, then cover and place in the fridge for 2 - 3 hours, or overnight, before cooking on the grill, or in the oven. Enjoy.
• Keep the faith, and keep cooking.