Ras el hanout– A mainstay of Moroccan cuisine, this
blend’s Arabic name translates to “head of shop,” meaning the mixture consists
of the best spices the seller has to offer. My blend is a sweet, savory,
earthy, blend with citrus and floral notes and a slight kick of heat, and is
sodium free. Perfect for lamb, chicken, and seafood as a rub or marinade. Also
great in tagines, soups, rice, and vegetables.
Berbere– Originating in Ethiopian cuisine, Berbere is
complex in flavor. My blend has an interesting depth of flavor without the
heat. It has endless uses: try it as a marinade with lemon juice and olive oil
on grilled chicken, shrimp, or fish. Try it as a rub on beef, pork, and lamb.
Or toss it with some carrots and a touch of oil and roast in the oven for a
simple side dish that is sure to be a crowd pleaser.
Barbeque Rub– Its unique smoky, sweet, heat
combination gives food that perfect barbeque flavor in a fraction of the time.
Perfect for beef, pork, chicken, and heartier fishes such as salmon or
swordfish. Marinate ribs overnight, use as a rub for chicken before baking or
season pork butt before it goes in the slow cooker. It will still taste like
you sat outside and carefully tended your grill or smoker even when you don’t
have time – and I call that a win!