Category: TSF Spice Rubs

West African Paradise Shrimp

Grains of Paradise looks and tastes a little bit like a standard black peppercorn, except…. This wonderfully exotic spice come from a leafy plant West Africa, and is a closer relative to ginger than the black peppercorn. The name was given to this spice in the middle ages by some cleaver marketers who were trying to inflate its price.  Grains of Paradise are a bit spicier than black pepper, but has a whole lot more flavor: think sweet spices like cardamom & coriander, flowers, anise. The West African Paradise rub from Serious Foodie (click HERE to order, or find it at a store near you) combines lemon peel with Grains of Paradise and other spices to make one of the most unique versions of a lemon/pepper rub.  This rub works well with fish, chicken – but is especially delicious with shrimp. You’ll be amazed by recipe: crazy simple, fast, and packed full of flavor. West African Paradise Shrimp Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: serves 4 Stir fry some vegetables to go along with the shrimp, then use the West African Paradise rub as a seasoning salt. Ingredients 1 to 1.5 pounds large or […]

Warm Spinach/Fennel/Apple Salad

Crazy simple – and healthy & really delicious.  We did a bit of experimenting until we got this salad working so that we could serve it to company – or use it as a fast dinner salad by adding some protein (chicken, shrimp, steak, or tofu).  It’s a change up from the standard warm spinach salad, with a lot more interesting thing happening.  Add some feta if you like.  Or some bacon. What makes this recipe work is the dressing.  You just might want to pour this over everything.   Warm Spinach/Fennel/Apple Salad Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 4 Ingredients 2 tablespoons flavorful vinegar (raspberry, pear, or just nice sherry vinegar works) 1/2 teaspoon Dijon mustard 1 teaspoon Serious Foodie Kentucky Bourbon Rub, plus 2 teaspoons for apples & fennel 1/2 teaspoon salt 1/3 cup olive oil, plus 3 tbs. for the apples & fennel 2 tbs. unsalted butter 1 fennel bulb, cored and julienne thinly sliced 1 bunch spinach, washed 1 hardy apple, sliced (Granny Smith if you want tart, Honey Crisp or Braeburn if you want sweet). Optional: mild goat cheese, or feta Optional: 1/4 cup chopped pecans Instructions […]

A Serious Foodie Primer on Using Dry Rubs

Ask ten people about marinades, dry rubs, brine, and finishing sauces - and you'll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade - and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you'd like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on dry rubs.  Click HERE to see the full collection of Serious Foodie rubs & spice blends. Dry Rubs Dry rubs are simple, versatile, and cheap - even when purchased rather than made from scratch.  Like marinades and brine, timing is everything. The basic ingredients on most store-bought dry rubs will look about the same - salt, sugar, spices.  Home made versions are very simple to prepare, but a commercial version may have ingredients that are harder to find, or you just don't want hanging around in your cupboard. If you want to DIY, then start with this base dry rub recipe, which we [...]
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