Some favorite spice blends and recipes

Some favorite spice blends and recipes

by Dirk Baeuerle

The following is a sampling of some of my favorite recipes and spice blends. I enjoy making them for friends and family members and hope you enjoy them as much as I do.

Ever since I went to my first oriental restaurant in Huntsville, Alabama, I have had an interest in oriental and Asian food and culture. Then my mom went to Thailand a year ago and, lo and behold, I found a new fondness and curiosity in Thai Cuisine. Here now is a simple Thai Spice Blend and a simple Thai Roll-Up recipe that you can make for you alone or serve it with friends and family. For those on a low-carb diet, notice that I do not use tortilla wraps in the recipe, making them even healthier. I find that using tortilla wraps takes away the flavor of the other ingredients.

Thai Spice Blend

Yield:  about 1/2 cup

Ingredients –

4 Tbsp dried mint or 12 Tbsp freshly chopped mint

2 Tbsp dried lemon zest or 6 Tbsp fresh chopped lemon zest

4 tsp ground white pepper

2 tsp ground white pepper

2 tsp ground black pepper

2 tsp dried lemongrass

1/4 tsp ground cumin

1/2 tsp cayenne powder

Directions - Mix all ingredients and grind finely in a spice grinder or blender.

Variation – If you can’t find lemongrass, use lemon verbena leaves.

Thai Roll-Ups

Yields: 12 roll-ups

Ingredients –

1/2 lb freshly ground chicken

3 garlic cloves, minced

4-6 tbsp chicken stock

2 tbsp green onions, finely chopped

1 tbsp fresh cilantro, finely chopped

1 tbsp Thai Spice Blend

3 tbsp fresh lime juice

1 tbsp Nam Pla (fish sauce)

12 lettuce leaves, washed and drained and dry

Directions –

Heat 2 tbsp stock to boiling in a sauté pan, add chicken and garlic and stir fry.  Continue adding stock as needed until chicken is cooked. Remove from heat and thoroughly mix in onions, herbs, lime juice and Nam Pla. Spoon the mixture onto lettuce leaves, wrap up sides, and eat with the fingers.

Since I also love Island food, especially the heated variety, I created my own Jamaican spice blend. I use this whenever I want to make blackened meat dishes or when I want to make Jerk. While the spice blend itself is mild, the spice rub can get quite spicy. Give it a shot.

Spicy Jamaican Blend

Yields: about 1/2 cup

Ingredients –

6 tbsp ground allspice

3 tsp ground black pepper

1-1/2 tsp ground nutmeg

1-1/2 tsp ground cinnamon

1-1/2 tsp salt

Mix spice thoroughly. Note: For even greater flavor, use fresh nutmeg, cinnamon and black pepper and grind using a hand micro-place grater or spice mill.

Spicy Jamaican Rub

Combine 2-3/4 tbsp of the spicy Jamaican blend with 1 jalapeno pepper, cored, seeded and chopped, 1 tbsp freshly grated ginger, 2 cloves crushed garlic and 2 tbsps vegetable oil. Mix all ingredients well. Rub onto fish, beef, lamb or pork. Grill until done. Jalapeno pepper may be increased or decreased according to your taste.

Looking for saltless spice mixes? Well, look no further. Since I am cutting my salt content out or very, very low, I created these spice blends:

Dirk’s Salt-free Herb Blend

Yield: 1 cup

Ingredients –

3 dried bay leaves, broken up

4 tbsp dried oregano leaves

4 tbsp onion powder

1 tbsp dried lemon zest*

4 tsps dried marjoram

4 tsps dried basil

4 tsps ground dried savory

4 tsps garlic powder

2 tsps dried rosemary

1 tsp dried sage

1 tsp dried thyme leaves

1 tsp freshly ground black pepper

Directions – Mix all ingredients and crush to a course powder with a mortar and pestle, or put through an electric coffee mill to reduce finely enough to put into a large-holed shaker. Store extra in an airtight container.

*Note – Lemon zest is the yellow peel without the white pith. A potato peeler does the job nicely on a firm lemon. Slice thinly and dry before mixing.

Variation – Mix this blend with a stick of sweet cream, unsalted butter. Let stand in the refrigerator for a day or two for best flavor, then use on vegetables, breads, meats and fish.

Delicious on salad greens, on sliced tomatoes and cucumbers, on fish, hamburgers, meat loaves, steaks, and omelettes.

Dirk’s Saltless for Chicken

Yield: varies

Ingredients –

2 parts dried rosemary

1 part dried thyme

1 part dried marjoram

1 part dried savory

1 part dried basil

Mix the herbs and grind finely.

Rub on chicken for roasting, frying or grilling.

*Note: Parts can be  translated into teaspoons, tablespoons, or cups for a larger quantity.

Here is my version of spice blends for a simple salad dressing. I like this better than the store-bought version as this is all natural and has no added flavors or chemicals. Give it a shot and you will never go back to the store-bought version.

Dirk’s Italian Salad Seasoning Mix

Yields: about 2/3 cup

Ingredients –

1-1/2 tbsp dried oregano

1-1/2 tbsp dried basil

1-1/2 tbsp garlic salt

1-1/2 tbsp onion powder

1-1/2 tbsp kosher salt

3/4 tbsp paprika

3/4 tbsp dried dillweed

3/4 tbsp dried rosemary

1/2 tsp freshly ground black pepper

dash cayenne pepper

Combine all herbs and mix thoroughly. Store in an air-tight container.

To make an Italian dressing –

Combine 1-1/2 tbsp her mix with 1/4 cup vinegar, 2-1/2 tbsp water and 3/4 cup Light Olive Oil (not extra-virgin) in a dressing bottle or a jar with a tight-fittinig lid. Shake well. Let stand for at least 1 hour to blend flavors.

To make a marinade –

Combine 1-1/2 tbsp herb mix with 1/2 cup red wine, 2 tsps thyme, 1/2 pound sliced fresh mushrooms, and 1 large onion, sliced. Great on steak.

Dirk’s Italian Roasted Oven Potatoes

Yields: 8 servings

Ingredients –

8 medium potatoes

chopped fresh chives

chopped fresh parsley

minced clove garlic

salt and pepper, to taste

1/2 cup Dirk’s Italian Seasoning Mix

Directions –

Cube potatoes (washed with skin on). Place in a 13 by 9 inch baking pan. Sprinkle with chopped herbs. Add salt and pepper. Pour salad dressing over and gently stir to coat. Bake uncovered at 375 degrees Fahrenheit for 1 hour, or until fork tender.