Spiced Dust Recipes
MAGIC DUST BARBECUE SEASONING
Mike Mills' Magic Dust barbecue seasoning can be used on everything from popcorn to steaks. It's easy to make and calls for just a few spices.
Provided by Derrick Riches
Categories Spice Mix
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Use with your choice of beef, chicken, pork, fish, seafood, or vegetables, and enjoy.
Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 1009 mg, Sugar 4 g, Fat 2 g, ServingSize Makes 2 cups (16 servings), UnsaturatedFat 0 g
AUSTRALIAN RED DESERT DUST SPICE
Want to know one of the best places to get good Aussie food? Well, Barcelona, Spain, of course. Well, at least it was in this particular instance. In Barcelona... Covering a geek conference on the Internet last month... bored out of my skull... Found a restaurant... brilliant chicken dish... talked to the chef... She took me...
Provided by Andy Anderson !
Categories Other Main Dishes
Time 10m
Number Of Ingredients 8
Steps:
- 1. Chef's Note: Make sure that all your spices are nice and fresh. A fresh spice is a happy spice.
- 2. Take all the spices, and grind them, along with the flour, using a pestle and mortar, until they are dust. Hence the name: Australian Red Desert Dust.
- 3. Chef's Note: Or you could always use a spice blender, coffee grinder, or high-powered blender, to accomplish the same task.
- 4. Chef's Tip: Place the ground spice into an airtight container, and use when needed. Keep out of strong light or extremes of temperature.
- 5. Chef's Note: Here's an idea... Take some chicken thighs, (boneless/skin on) and coat in the spice dust, then place them in some hot oil and fry until crispy, finally place in a 350f (175c) oven until done, about another 10-12 minutes. Experiment, have fun, enjoy.
- 6. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY CHICKEN DUST
This is an excellent poultry spice for everything from wings to the whole dang bird. My favorite way to use the spice is to dust it on the chicken (usually skin on), and bake at 350f (175c); along with some veggies, until brown and crispy... Just the right amount of heat... Just the right amount of sweet. Served this on chicken...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
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.
ANGEL DUST CAJUN SEASONING
Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute a light, smoky flavor. Pimenton Dulce, or sweet pimenton, would work in place of the spanish paprika, too.
Provided by Queen Dragon Mom
Categories Cajun
Time 5m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Combine all ingredients in a small bowl until thoroughly mixed.
- Store in an airtight container. The spice mix keeps its best flavor for about two months.
Nutrition Facts : Calories 352.6, Fat 13.9, SaturatedFat 2.4, Sodium 46547.1, Carbohydrate 70.2, Fiber 43.2, Sugar 11.2, Protein 17.1
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