Spices Online

Description

Welcome to Wine Country Chef gourmet rubs and marinades.Chef Harold is currently sharing his knowledge and humor as a demonstration chef at the Culinary Institute of America in St Helena, California. His love for the creative process, boyhood memories of his Zia Assunta's kitchen, and 15 years of culinary experience have led Chef Harold to the creation of Wine Country Chef.Chef Harold's gourmet rubs and marinades offer the at-home chef the opportunity to capture the essence of the wine country in his or her own kitchen by skillfully blending a sense of time and place with flavor and memory infused with wine country flair.Buon Appetito!

Features

• Perfect addition to any meats and vegetables, grilled or roasted.
• Give a Full Flavor Punch to Any Recipe!
• Rub it on all cuts of meat.
• Mix it with meatballs and hamburgers.
• Add to soups,stews for that natural rich and warm flavor.

Description

Paul Kirk offers up his barbecue expertise with over 50 recipes for sauces, including marinades, rubs and mops, salsas and relishes, and even homemade mustards and ketchups. Plus, each recipe points to the meats, fish, or vegetables it complements best. You can also learn how to concoct your own signature rubs and sauces for a bold zesty flavor all your own.

Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor.

Features

• ISBN13: 9781558321250
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Just before serving barbecued ribs, chicken or sausage, add this finishing touch: baste with a hot vinegar and water base, lightly coat with dry seasoning, then have a little Rendezvous at home!

Features

• Just before serving barbecued ribs, chicken or sausage, add this finishing touch
• Baste with a hot vinegar and water base, lightly coat with dry seasoning
• Manufactured for the world-renowned rendezvous restaurant

Description

This delicious rub was developed by the Award-Winning PorkRubbers BBQ Cook Off Competition Cooking Team. It's great on just about everything including Chicken, Pork, Fish, Beef and even Popcorn!

Description

Hamburger patty paper with two spindle holes for easy attachment to machine.

Features

• Sold in pack only.

Description

Growing herbs is only the first part of the process of using herbs in your kitchen as well as for medicinal purposes.What you will learn inside this guide:* How to choose the herbs you need* Find out where to get those hard to locate herbs* Learn About drying herbs* What is a Pesto sauce anyways?* Why should you grow your own herbs?* How do you use the many different herbs in the kitchen?* What herb goes in what dish?* How do you make those rubs and spice blends?And a lot more!

Description

Welcome to Wine Country Chef gourmet rubs and marinadesChef Harold is currently sharing his knowledge and humor as a demonstration chef at the Culinary Institute of America in St Helena, California. His love for the creative process, boyhood memories of his Zia Assunta's kitchen, and 15 years of culinary experience have led Chef Harold to the creation of Wine Country Chef.Chef Harold's gourmet marinades and rubs offer the at-home chef the opportunity to capture the essence of the wine country in his or her own kitchen by skillfully blending a sense of time and place with flavor and memory infused with wine country flair.Buon Appetito!

Features

• A Satisfying Blend of Natural Herbs and Spices!
• Rub it on chicken, pot roasts, and prime rib
• Mix it with meatballs and hamburgers
• Sprinkle it on salads, veggies, and salmon

Description

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.

Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist

Features

• ISBN13: 9780761119791
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

"Tom Douglas ""Rub with Love"" Steak Rub is a deep, intense flavors of chile, garlic, and rosemary make this rub a hearty Southwestern compliment to your steak. It's also great on chicken or roasted potatoes. Blend of ancho chilies and sweet smoked paprika with garlic and rosemary make this Southwestern flavor a hearty compliment to grilled steaks.Tom and his wife Jackie own 5 of Seattle's most remarkable restaurants - Dahlia Lounge, Etta's, Palace Kitchen, Lola and Serious Pie. Our restaurants have also inspired a product line. Rub with Love has a great story: When we opened our seafood restaurant Etta's in 1995, the menu featured a signature salmon dish that was dry rubbed. The rub combined brown sugar, smoked chilies, and a hint of thyme to evoke the alder smoked salmon the Pacific Northwest is famous for. The dish became so popular (and still is) that people began asking for rub to use at home. After selling in hand packed zip lock bags for a few years, we introduced the Tom Douglas Rub with Love rub line in 1999. The rest is history...A great selling point for Rub with Love Spice Rubs is their fast prep time. A quick sprinkle and rub 5-10 minutes prior to cooking is all the time it takes. Our spice rubs marry with the juices of whatever you're flavoring to form a delicious glaze. In just 10 minutes, you're ready to cook! You can grill, bake, barbecue or sauté with Rub with Love Spice Rubs.Chef inspired, restaurant tested, quick, easy and delicious, our rubs have become staples in our customers' pantries.

Features

• Perfect blend of spices for steak, chicken or roasted potatoes
• Chef inspired, restaurant tested
• All natural ingredients. No MSG
• Quick, easy and delicious
• 3.5-Ounce air tight container