STRIP STEAK WITH SPICED SALT
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
- Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
- Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
- Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
SPICED SALT
Steps:
- Grind the star anise, cinnamon sticks, peppercorns, cloves and cumin seeds, if using, separately in a spice grinder. If using celery seed, leave whole. Combine the spices and salt in a bowl and mix thoroughly. Store in an airtight container.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams
SPICED SALT
One preparation that French country cooks use to great advantage is spiced and seasoned salt. While salt and pepper shakers do appear on French dinner tables, they are rarely used. Gallic cooks can be deeply offended by guests who season their food at the table. They believe in seasoning it correctly in the kitchen, during the cooking. From the book "The French Farmhouse Kitchen" by Eileen Reece. The following age - old recipe comes from a farm in Vendée.
Provided by gemini08
Categories European
Time 15m
Yield 1 jar, 200 serving(s)
Number Of Ingredients 8
Steps:
- Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well.
- Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves.
- Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand.
- Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way.
- Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid.
HOMEMADE SEASONED SALT
We love using this delicious blend to season chicken or vegetables before grilling. Makes enough to store and use later. Sprinkle over meat or vegetables and grill.
Provided by Jayna
Time 5m
Yield 19
Number Of Ingredients 6
Steps:
- Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.
Nutrition Facts : Calories 2.3 calories, Carbohydrate 0.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1198.9 mg, Sugar 0.1 g
VIRGIN-ISLANDS SPICED SALT
This is from "Herbs and Spices the Cook's Reference" by Jill Norman. Use to rub onto fish or steak before grilling, or over a chicken before roasting.
Provided by Engrossed
Categories Caribbean
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Grind all the ingredients in a mortar or food processor until well mixed.
- Store in the refrigerator.
CHRISTMAS SPICED SALT
Sprinkle this Christmas spiced salt over roast vegetables or pastries, or use it to brine your turkey. It features all the spices of the festive season
Provided by Liberty Mendez
Time 5m
Yield Makes about 85g
Number Of Ingredients 8
Steps:
- Combine the cinnamon, coriander, grated nutmeg, ground ginger, ground cloves, orange and lemon zests and sea salt flakes in a small bowl.
- Sprinkle the spiced salt over roasted or pan-fried veg or sweet or savoury pastries, or use it in a brine for a roast turkey.
Nutrition Facts : Calories 4 calories, Fat 0.1 grams fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein
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