SPICE RUBS & MARINADES
MY OLD BAY SEASONING
Makes 3 tbsp (50 mL)
1 tbsp (15 mL) celery salt
1 tsp (5 mL) ground celery seeds
1 tsp (5 mL) dry mustard
1 tsp (5 mL) ground black pepper
1 tsp (5 mL) sweet paprika
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) ground cloves
½ tsp (2 mL) ground ginger
⅛ tsp (0.5 mL) cayenne pepper
⅛ tsp (0.5 mL) ground mace
⅛ tsp (0.5 mL) ground cardamom
⅛ tsp (0.5 mL) ground allspice
Combine all the ingredients and mix thoroughly. Store in an airtight container in a cool place. Use with seafood or chicken.
CAJUN SEASONING
Makes ⅔ cup (150 mL)
⅓ cup (75 mL) smoked paprika
1 tbsp (15 mL) kosher salt
2 tsp (10 mL) onion powder
2 tsp (10 mL) garlic powder
2 tsp (10 mL) dried oregano
2 tsp (10 mL) dried basil
1 tsp (5 mL) dried thyme
1 tsp (5 mL) ground black pepper
1 tsp (5 mL) cayenne pepper
Combine all the ingredients and mix thoroughly. Store in an airtight container.
COWBOY STEAK RUB
Makes ½ cup (125 mL)
2 tbsp (30 mL) chopped thyme
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) freshly ground black pepper
1 tsp (5 mL) chili powder
1 tsp (5 mL) cayenne pepper
Combine all the ingredients and mix thoroughly. Store in an airtight container.
PIRI-PIRI SPICE RUB
Makes ¼ cup (60 mL)
1½ tsp (7 mL) smoked paprika
1 tsp (5 mL) dried oregano
1 tsp (5 mL) coarsely ground coriander
1 tsp (5 mL) coarsely ground black pepper
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) garlic powder
½ tsp (2 mL) salt
½ tsp (2 mL) ground piri-piri pepper
Combine all the ingredients and mix thoroughly. Store in an airtight container.
HARISSA PASTE
Makes 1 cup (250 mL)
¼ cup (60 mL) olive oil
2 tbsp (30 mL) ancho chili powder
2 tbsp (30 mL) tomato paste
5 cloves garlic, minced
2 tsp (10 mL) ground coriander
1 tsp (5 mL) ground caraway
1 tsp (5 mL) ground cumin
1 tsp (5 mL) sea salt
½ tsp (2 mL) cayenne pepper
A few drops of lemon juice
In a mini food processor, combine the oil, chili powder, tomato paste, garlic, coriander, caraway, cumin, salt, and cayenne. Process until smooth. Add a few drops of lemon juice. Can be stored in the refrigerator for up to a month.
PICKLED KOHLRABI
Makes 2 1-pint (500 mL) mason jars
2 cups (500 mL) distilled white vinegar
2 cups (500 mL) water
¾ cup (175 ml) sugar
⅓ cup (75 mL) kosher salt
1 tsp (5 mL) yellow mustard seeds
½ tsp (2 mL) chili flakes
1 red onion, sliced
2 to 3 kohlrabi, peeled and thinly sliced
In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and chili flakes. Bring to a boil. Place the onions and kohlrabi in another saucepan. Strain the pickling liquid over the vegetables. Bring to a boil, then remove from heat. Let cool to room temperature. Pour into mason jars and refrigerate.
