Spices Online

Description

Weber Canadian Steak Seasoning is a coarse blend of pepper, mustard, onion, garlic, dill, spices and salt. Since this product is coarse in nature, it offers a nice visual appearance and texture, as well as a flavorful addition to foods. The particle size of this product is slightly larger than kosher salt. Serving Suggestions Use Tone's Canadian Steak Seasoning on pork, chicken, beef, shrimp, seafood or lamb. Try this product as a topping for potatoes or potato salad. Perfect for adding a spicy flavor to roasts and casseroles. Delicious on portabello mushrooms or added to ground beef for burgers. Add to wine, vinegar or oil for use as a marinade. Sprinkle on or add to foods before cooking. Start with 3/4 tsp. per serving and adjust to taste.

Features

• Bring the exciting and flavorful taste of garlic, peppers, onion and spices to your grill with Weber Canadian Steak Seasoning
• The perfect seasoning for steaks, pork chops, salmon and Portobello Mushrooms
• Combine seasoning with oil and red wine vinegar to create a delicious marinade. The complete recipe is on the bottle

Description

Seasoned and ready to use rectangular grill press is designed to improve your stovetop and outdoor grill favorites. Great for eliminating curl from bacon or ham and improve the presentation of many other foods. The grill press effectively holds heat in grilled sandwiches and "presses" out unwanted fats in burgers and other meats. The heavy-duty cast iron base has a unique hammered finish and features a safe "cool-grip" spiral handle.

Features

• Rectangular cast-iron grill press for squeezing fat from meats or flattening bacon
• Preseasoned with vegetable oil formula and ready for immediate use
• Heavy-duty cast-iron base and "cool grip" spiral handle
• Nonstick, rustproof finish cleans easily; hand wash only
• Measures 6-3/4 by 4-1/2 inches; lifetime warranty

Description

Book Description Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's The Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe. The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes. Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s The Cookbook brings Morton’s exceptional fare to your home every day. From Morton's The Cookbook: Steak Florentine These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as "American cuts." They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here. Ingredients Two 10-ounce round or butt steaks, each about 1 inch thick 1 1/2 tablespoons unsalted butter 1 tablespoon minced shallot (1 small shallot) 1 pound fresh spinach, stemmed 1 tablespoon minced garlic Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 tablespoons freshly grated Parmesan cheese (Serves 2) Directions 1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. 2. Preheat the oven to 400 degrees F. 3. In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside. 4. In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside. 5. Lightly sprinkle the steaks with salt and pepper. 6. In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare. 7. Remove the steaks from the oven and turn on the broiler. 8. Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates. Wine recommendation Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand. Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.

Features

• ISBN13: 9781400097944
• 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

The graceful rolled edges and curved lines of Pro-Logic represent a new design in cast iron cookware while offering the same legendary cooking performance. Designed with sloped sides, and loop handles. Pre-seasoned ready to use,10 inch diameter skillet.

Features

• 10-inch skillet; made of cast iron for superior heat retention
• Pre-seasoned and ready to use
• Convenient assist handle
• Should be cleaned with a stiff brush and hot water; oven-safe
• 2 inches deep

Description

Delicious on all meats, fish, fowl and vegetables. Over 50 years. Since 1946. Dale's Seasoning is a savory blend of exotic spices that enhances the flavor of beef, pork, lamb, poultry, fish, wild game and vegetables. Dale's is highly concentrated and does

Features

• Delicious On All Meats, Fish, Fowl & Vegetables
• Just Shake Well & Add to Food Before & During Cooking
• Does Not Require Long Marinating
• Dale's Is Highly Concentrated

Description

McCormick Steak Seasoning is a robust blend of coarsely ground peppers, garlic and spices for bolder tasting steaks and burgers

Features

• Pack of 2, 36 ounce each (total of 72 ounces)
• For bolder tasting steaks and burgers
• A robust blend of coarsely ground peppers, garlic and spices

Description

Flavor You Can See!TM Shake on this robust blend of coarsely ground peppers, garlic and spices for bolder tasting steaks and burgers. Usage Shake 1 tablespoon Seasoning per 1 pound steak, burgers or pork before grilling or broiling. Savory Marinade: Mix 1/4 cup olive oil, 2 tablespoons soy sauce and 2 teaspoons Seasoning. Add 1 pound steak; marinate 30 minutes. Grill. Ingredients SALT, SPICES (INCLUDING BLACK PEPPER, AND RED PEPPER), GARLIC, PARTIALLY HYDROGENATED SOYBEAN OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA. Nutritional Information Amount Per Serving : 3/4 tsp. (2.5g) Calories: 0 Fat: 0 g Cholesterol: 0 mg Sodium: 590 mg Carbohydrates: 0 g Protein: 0 g Montreal Peppered Steak Cutting the Calories Curbing the Carbs Montreal Steak Seasoning is an easy way to give steak restaurant quality flavor. Makes 8 servings. Prep Time: 5 minutes Marinate: 30 minutes Cook Time: 16 minutes 1/2 cup olive oil 1/4 cup soy sauce 4 teaspoons Steak Seasoning 2 pounds boneless beef sirloin or New York strip steaks 1. Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. 2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. 3. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness. Nutrition Information per 1 serving Calories: 281 Sodium: 575 mg Fat: 21 g Carbohydrates: 0 g Cholesterol: 55 mg Fiber: 0 g Protein: 23 g

Features

• Montreal Steak Seasoning
• No MSG
• 2 Packs of 29 oz shaker
• Total 58 oz

Description

Put restaurant stripes on your grilled favorites like a pro. Low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. 10.5 inch square skillet is Seasoned and ready to use.

Features

• Square cast-iron grill pan with ribbed bottom for low-fat cooking
• Pre seasoned and ready to use; electrostatic spray of vegetable oil evenly baked into surface
• Sturdy handle with hole for convenient hanging when not in use
• Hand wash only; oven safe to 500 degrees F
• Measures 10-1/2 by 10-1/2 by 1-3/4 inches; lifetime warranty

Description

Great for all meats. This zesty blend is the perfect complement for steaks and hamburgers. Packed in U.S.A.

Features

• Pack of six, 3.87-ounce per unit(a total of 23.22 ounces)
• Great for all meats
• Blend is the perfect complement for steaks and hamburgers
• Packed in U.S.A.

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