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

Marinade guru Jim Tarantino explains the art and science of marinades and more, with hundreds of meticulously tested (and tasted) recipes. Grill, steam, sauté, roast, and broil with confidence that each bite will have the perfect moisture, tenderness, and flavor. Drawing on ingredients from around the globe, this densely packed volume gives home cooks a diverse repertoire of fail-safe techniques and mouthwatering ideas for improvising dishes on their own.

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

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

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including:Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster SaladMARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more.Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific.In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts.Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation.Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques.

Features

• ISBN13: 9781580086141
• 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

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

• A Complete, All Natural Blend of Herbs and Spices to Warm Up Your Recipes!
• Rub it on lamb,spare ribs,chicken, and salmon.
• Mix it with meatballs,and hamburgers.
• Add to dressings, stews, and soups.

Description

Whether it"s a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there"s nothing like the satisfying savor of meat. However, today"s cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book "for the new meat world order" by the Los Angeles Times and hailed as "definitive" by countless reviewers, this authoritative guide ensures that you"ll get superb results every time, whether you"re a confirmed carnivore or a sometime meat eater.Everything you need to know is here, including• straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that"s easy to carve• simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces• advice on how to cook each cut to just the right temperature• more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa"s Lazy Pot Roast• hundreds of tips on meat cookery that will enlighten even expert cooks.

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto. The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it. Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages. Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle

Features

• ISBN13: 9780618135127
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Souvlaki has always been a favorite Greek meal. You can use Simply GreekTM All Natural Souvlaki Spice on Chicken, Lamb or Pork. Loaded with all the traditional ingredients including Greek oregano and Sea Salt, this spice blend will help you prepare a restaurant-quality entrée at home.

Description

Fire & Flavor's Coffee Rub abounds with flavor with the taste of rich coffee and unique chili peppers that create the perfect complement for beef, pork or duck. Create delicious dishes such as Coffe Rubbed Pork Tenderloin, Beef Filet topped with Coffee Orange Butter and Decadent Coffee Brownies. All natural, no preservatives.

Features

• Pack of six, each tin holds 2.5 ounce (total of 15 ounce)
• All Natural Flavor
• Unique, Award Winning Taste
• Perfectly caramelized meats

Description

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meat Build a BBQ tool set Craft your own sauces Smoke and grill like a pro Marinate like a master Choose the perfect time to add sauce Rub your meat the right way Whip up fantastic sides Add flavor with the right fuel Plan hours (and hours) ahead Cook low and slow for the best results Avoid flavoring pitfalls Turn BBQ leftovers into ambrosia Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

Features

• ISBN13: 9780470199145
• 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