Spices Online

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

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

Beverages:Orange Julius® Orange Julius®Bill’s Barbecue Limeade Applebee’s®Shirley Temple Starbucks® Frappuccino® The American Cafe® Orange Spice TeaBread:Red Lobster® Cheddar Bay BiscuitsThe American Cafe® Bread Service Appetizers: Chili’s®SKILLETQUESO Bennigan’s® IRISH HAYSTACK Sides:Black-eyed Pea® Fried CornOutback Steakhouse® Sautéed ‘ShroomsBlack-eyed Pea® Glazed CarrotsThe American Cafe® House (side salad) Olive Garden® Tuscan PotatoesThe American Cafe® California Bleu with Bleu CheeseToastOutback Steakhouse® Roasted Garlic Mashed Potatoes Entrees:Ruby Tuesday’s® Coconut Shrimp Steak and Ale® Rosemary Chicken Ruby Tuesday’s® Memphis Dry Rub Ribs Red Lobster® Apple Walnut Chicken Salad Chili’s® Guiltless Black Bean Burger Red Lobster® Grilled Rainbow Trout with Citrus Butter O’Charley’s® Black & Bleu Caesar Salad Hooter’s® HOOTER’S WINGS Bennigan’s® REUBEN Benihana® Vegetable Delight OliveGarden® Pork Filettino The American Cafe® Roasted Garlic Alfredo Olive Garden® Mushroom Alfredo Applebee’s® CRISPY BUTTERMILK SHRIMP Houlihan’s® Chcken BLT on Focaccia O’Charley’s® Pecan Chicken Tender Salad Waffle House® Pecan Waffle Burger King® Chicken Fries Steak and Ale® CEDAR PLANK SALMON Red Lobster® Crab Alfredo Chili’s® Margarita Grilled Chicken Subway® Vinegar & Oil for Subs Steak and Ale® Garlic Sirloin Red Robin® BLTA CROISSANT Steak and Ale® HAWAIIAN CHICKEN Country Store Sausage Cheese Balls Steak and Ale® KENSINGTON CLUB Red Robin® THE BANZAI BURGER™ The American Cafe® Original New York Pasta Pie® Olive Garden® Capellini Pomodoro Applebee’s® Club House Grill Olive Garden® Chicken Vino Bianco Applebee’s® Grilled Tilapia with Mango Salsa Olive Garden® Chicken Marsala Desserts:Red Lobster® Fudge Overboard® Benihana® Banana Tempura The American Cafe® Peanut Butter Ice CreamPie None Such Place French Silk Pie O’Charley’s® Ooey Gooey Caramel Pie Outback Steakhouse® Sydney’s Sinful Sundae® Pantry NoteExchange rate for dried versus fresh mincedherbs Cookbook HolderSave workspace with this common householditem

Description

Chimney style canister charcoal starter ~~ Stands 12 inches high ~ Holds up to 4 lbs. of briquettes ~~ Produces smoldering coals in minutes ~~ Crafted from heavy-gauge steel; wooden handle ~~ No lighter fluid requiired.

Features

• Chimney style canister charcoal starter
• Crafted from heavy-gauge steel; wooden handle
• Stands 11 1/2 inches high ~ Holds up to 4 lbs. of briquettes
• Produces smoldering coals in minutes
• No lighter fluid requiired

Description

McCormick Steak Dry Rub, 3.78-Ounce Units (Pack of 6)

Features

• McCormick
• Steak Dry Rub, 3.78-Ounce Units (Pack of 6)

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

Perfect Grilling and Broiling: Heat grill or broiler. Shake or rub Perfect Blend onto chicken or turkey pieces, using about 2 tsp. per pound. Grill over low heat or broil 5 inches from heat, turning occasionally, until internal temperature reaches 170ºF, about 20 minutes for boneless and about 30 to 40 minutes for bone-in pieces, depending on size. Perfect Roasting and Baking: Shake or rub Perfect Blend over entire surface and inside cavity of whole chicken, or onto chicken or turkey pieces, using about 2 tsp. per pound. Roast in 375ºF oven until internal temperature reaches 180ºF for whole chicken, about 1-½ hours, and 170ºF for pieces, about 30 to 60 minutes. Perfect Burgers: Shake Perfect Blend onto ground turkey or chicken patties using about ½ to 1 tsp. per patty. Grill, pan-fry or broil until internal temperature reaches 180ºF, about 7 to 10 minutes.

Features

• Evenly shake or rub on chicken or meat
• Perfect grilling and broiling
• Perfect blend onto chicken or turkey pieces
• Follow the recipe and serving suggestions

Description

St. Louis is known for many things, but on Sunday afternoon, it?s barbecue. Bring that legendary flavor to your table, with this blend of sweet brown sugar, garlic, natural hickory smoke, and secret, savory spices. Rub it into your chicken or ribs before grilling or baking. Honey Glazed Chicken Recipe: 4 boneless, skinless chicken breast (about 2 pounds) 2 Tbsp. Durkee Grill Creations St. Louis Style Chicken & Rib Rub 1 Tbsp. honey Rub both sides of chicken breast with Durkee Grill Creations St. Louis Style Chicken and Rib Rub. Grill or broil chicken for 12-15 minutes or until no longer pink inside, turning once. Drizzle honey over hot chicken; serve immediately.

Features

• A blend of sweet brown sugar, garlic, natural hickory smoke, and secret, savory spices
• Rub it into your chicken or ribs before grilling or baking
• See honey glazed chicken recipe below

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

Grill Mates RubSteak

Features

• Pack of 3.78 ounces
• Gives meat a bold, flavorful crust that seals in juices
• Robust blend of coarsely ground peppers, garlic and spices
• Also great on pork and burgers