Mild Curry Powder

                                           Mild Curry Powder

Make about 3-4Tbl.
2tsp. cumin seed
1/2tsp. cardamom
1/2tsp. fennel seed
4 dried bird chilies
1Tbl. turmeric
1/4tsp. ground cloves
1/4tsp. cayenne
1tsp. dry mustard
1/4tsp. black pepper
1Tbl.coriander
1/2tsp. ground ginger
a pinch of saffron
A word of warning: The saffron, will stain plastic!

In a skillet, dry fry all seeds and the chilies, for about 3-5 minutes, or until the spices give off, a toasted aroma.
Add all the ground spices and fry 3 minutes more.
Remove the pan from the heat. cool a few minutes, then grind in a spice or coffee grinder, into a powder.

Dry Adobo Rub

 Dry Adobo Rub. There are probably thousands of variations of this rub, used in Mexico, throughout the Caribbean, and South America. One sniff and you will see why it's so widely popular. It,s great used on any type of meats.


Ingredients:
1tsp. dried cilantro
1tsp. tumeric
1tsp. corriander
1tsp. dried lemon zest
1tsp. paprika
1Tbl. salt
1Tbl. garlic powder
2tsp. onion powder
2tsp. ground cumin
2tsp. oregano
2tsp. black pepper

Add everything to a storage bag, shake to combine.
Rub onto meats before grilling or baking.

Homeade Garam Masala- seasoning

Garam Masala

Back when I began to learn to cook Indian food, I could not find many of the ingredients.
Luckily I found recipes, to make them myself. I have since, started using blended bottles from the spice section.  My small town is moving up, I actually found smoked paprika a few weeks ago. I'm posting the recipe I used to use. It may come in handy for somebody.

Ingredients:
1 cinnamon stick- broken into 3-4 pieces
8 dried bird chilies
5Tbl. coriander seeds
2Tbl. cumin seeds
2tsp. cardamom seeds
1tsp. fennel seeds
1tsp. black mustard seeds
2tsp. black peppercorns
1 tsp whole cloves

Preparation:
Heat a skillet on a very low flame and dry-fry the cinnamon stick and chilies for about 2 minutes.
Add the remaining spices and continue to cook (stirring or shaking constantly) for about 8 minutes, or until they give off a strong aroma.
Remove from heat and cool completely.
Place in a spice grinder, and grind into a fine powder. It's ready to use.
Store in an airtight container in the fridge for up to 3 months

Bourbon Street Spice Rub

                                         Bourbon Street Spice Rub
You can literally smell the French and Caribbean influences in the mixture. Fantastic! Use it on baked chicken too.

Ingredients:
1tsp. finely crushed bay leaves
1tsp nutmeg
1tsp. allspice
2tsp. thyme
1Tbl. brown sugar
1Tbl. garlic powder
1Tbl cayenne
1Tbl. black pepper
1Tbl. salt
2Tbl. onion powder

Preparation:
Mix well and store it in a sandwich bag or jar. Rub onto meats at least 2 hours before grilling.
For a stronger flavor add a little more to the meats just prior to grilling.

Montreal Seasoning

                                                       Montreal Seasoning
You must try this imitation of 'Grill Mates' Montreal seasoning. It's not spot on, but really good.

Ingredients:
4tsp. salt
1tsp black pepper
1tsp. grated orange peel
1tsp. grated lemon peel
1tsp. paprika
1tsp. thyme
1tsp. rosemary
2tsp garlic powder
1tsp onion powder

In a spice grinder ( or use a mortar and pestle)
Add 
1 tsp. coriander
1/2tsp fennel seeds
1tsp bell pepper flakes- or red pepper flakes
1/2 tsp caraway seeds
Grind just long enough to crush.

Add all ingredients to a resealable bag. shake to mix well.
This can be used on any grilled or baked meats.

Cajun Seasoning

Cajun seasoning:

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (optional)

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Raspberry Chipotle BBQ Sauce

Raspberry Chipotle BBQ Sauce
Wow I love this one on grilled beef
1 small bottle of mild BBQ sauce
1 cup frozen raspberries
1 or 2 chipotles in adobo sauce (found in the Mexican section of your grocer)

Put all in a blender until smooth. baste onto grilled meat at the end of cooking.

Paul's Beef Rub

Paul's Beef Rub
3tbl. brown sugar
2tbl. salt
2tbl. pepper
2tbl.garlic powder
2tbl. paprika
2tbl.parsley
2tbl.onion powder
1tsp.ground cumin
1tsp.cayenne
Mix all ingredients rub into meat to be grilled, wait 1 hour, then grill.
Beef, chicken, pork or fish

Blackening Spice

Blackening Spice

Ingredients:

 1 teaspoon ground basil
 1 teaspoon ground thyme
 1 teaspoon garlic
 1 teaspoon white pepper
 1 teaspoon black pepper
 1 teaspoon salt (sea salt is better)
 1 teaspoon onion powder
 2 teaspoons cayenne pepper
 1 teaspoon paprika


Mix all ingredients together.
Place in an empty used spice bottle or jar for storage.
Refrigeration recommended but not required