Spices Online

Description

Chef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion.

Features

• Use Pork and Veal Magic to give great flavor to roasted, broiled, grilled, bronzed or blackened pork, veal and lamb.
• Easy to use in stews and casseroles.
• Substitute for normal use of salt, pepper and other herbs & spices called for in a recipe.
• Magic Seasonings are versatile in their application and pack incredible depth of flavor.
• All natural, contains no MSG or preservatives and is Kosher approved.

Description

Hot Pork Sausage Seasoning. Flavor enhancers; MSG. Allergen; Soy

Features

• Flavor enhancers; MSG
• Allergen; Soy

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

Description

Chef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion.

Features

• Use Pork and Veal Magic to give great flavor to roasted, broiled, grilled, bronzed or blackened pork, veal and lamb.
• Easy to use in stews and casseroles.
• Substitute for normal use of salt, pepper and other herbs & spices called for in a recipe.
• Magic Seasonings are versatile in their application and pack incredible depth of flavor.
• All natural, contains no MSG or preservatives and is Kosher approved.

Features

• Pork - Chicken - Ribs - 3 Pack - Rub your favorite meats with this awesome trio. Includes:
• Bad Byron's Butt Rub Barbecue Seasoning - 4.5 oz. - Is used by championship barbequers, professional chefs, and backyard cooks everywhere. The company's original product, is an all-purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked Jalapeño) - "A Little Butt Rub Makes Everything Better"
• Hooters Pillar Of Seasoning Salt - A little of this, a Lot of that, and before you know it, you've got the famous seasoning salt! Hooters Seasoning Salt has been adding to spice to people's lives since 1983 BC (Before Chicken wings) and folks add it to just about everything but their check. Pour it or rub it on all your favorite meats, soups, salads, seafood, and marinades, and then sit back and watch it become a memorable story all it's own! Great on Fries, Steaks, Burgers & More!
• Texas Rib Rangers Spicy Seasoning - Best taste you ever put a lip to! We are out to please palettes far and wide. It is excellent for beef, pork, poultry and wild game. Sprinkle or rub it on the meat evenly and cook to taste. Can be used as a marinade.

Description

Get the same result as the "Cajun Cookin' Team" with our Deluxe Injector. Made to last for years with an ergonomically designed handle and a specially patented needle with holes on each side to deliver marinade evenly throughout the meat.

Turkey or chicken, pheasant or duck, beef or lamb, pork or venison--any poultry, meat, or game benefits from being basted from the inside out. With this simple tool, injecting a marinade is foolproof, easy, and quick, and the result is increased flavor and juiciness. The marinade goes into the syringe, and the syringe's needle delivers it precisely where it's needed, with two holes near the needle's tip distributing a marinade in both directions--right and left--simultaneously. Made of plastic and stainless steel, the injector is durable and the clear plastic syringe permits monitoring of the marinade's supply. The injector is 9 inches long, with a 2-1/2-inch needle, and the needle unscrews for easy cleanup. --Fred Brack

Features

• Cajun Injector's Deluxe Marinade Injector is made to last
• Ergonomically designed handle and Specially patented needle
• Injects 1 ounce of marinade
• Needle is stored inside the injector for safety purposes as well as keeping it from getting lost
• Please pull the plunger out of the barrel and the needle should be taped on the inside

Description

Chef Paul's original seven blends - Poultry Magic, Blackened Redfish Magic, Pork & Veal Magic, Seafood Magic, Vegetable Magic, Meat Magic and Blackened Steak Magic - - were introduced in 1983 and are relied on by home cooks and professional chefs worldwide for their quality, consistency and distinct flavor profiles. They're as easy to cook with as salt or pepper, so you can use them in all your recipes. Use Pork and Veal Magic to give great flavor to roasted, broiled, grilled, bronzed or blackened pork, veal and lamb. Easy to use in stews and casseroles. Substitute for normal use of salt, pepper and other herbs & spices called for in a recipe. Magic Seasonings are versatile in their application and pack incredible depth of flavor. All natural, contains no MSG or preservatives and is Kosher approved.

Features

• Magic Seasonings are versatile in their application and pack incredible depth of flavor
• All natural, contains no MSG or preservatives and is Kosher approved
• Don?t forget to do a search for Chef Paul Prudhomme?s renown cookbooks and discover the distinctive cuisine of his native Louisiana

Description

Our Cook's Choice Pork Rub is a delightful taste on pork, rub our pork seasoning generously with Cook's Choice Pork Rub 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor.Here is a Hint: Sear large pieces of pork over a hot fire quickly then reduce the heat and cook slowly until done. You will want the temperature to be around 170° F. Note: Does contain MSG

Features

• Tilt and Shake Dispenser
• Long Shelf Life
• Non-Breakable Dispenser
• Re-sealable Lid
• Made in the USA

Description

The only popular book of the kind ever published, "Home Pork Making" furnishes in a plain manner just such detailed information as is needed to enable the farmer, feeder, or country butcher to successfully and economically slaughter his own hogs and cure his own pork. All stages of the work are fully presented, so that even without experience or special equipment any intelligent person can readily follow the instructions. Hints are given about finishing off hogs for bacon, hams, etc. Then, beginning with proper methods of slaughtering, the various processes are clearly presented, including every needful detail from the scalding vat to the kitchen baking dish and dining-room table.

Description

Butt Rub is an all purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno).Bad Byron's Butt Rub can be thought of as a dry marinade or "rub". Apply Butt Rub to the meat, rest it covered in the refrigerator, then cook and enjoy.The Butt Rub Competition Cooking Team has won numerous national barbecue awards, including 15 grand championships and 14 reserve championships. First place Award of Excellence from the National Barbecue Association. First place Golden Chile Award for Cook-off Seasoning/Rub by Chile Pepper/Cooking Zesty Magazine.

Features

• Used by championship barbequers, professional chefs, and backyard cooks everywhere
• Balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno)
• Outdoor flavor at it's finest
• A great all-purpose seasoning