There is a ritual here in Chicago (we suspect we are not the only city). As soon as the weather goes from frozen tundra to 60 degrees (this usually takes about two days) every restaurant and bar with a snippet of outdoor space hauls their chairs and tables outside. People awake from hibernation and come out in droves to eat outside and lift their faces to the sun. The first nice weekend of this weather EVERYONE lights the grill. One would imagine planes passing over might think the city is actually on fire. If you can relate to this experience, this is the box of spices you most need to make that first barbecue (and the hundreds to follow before the cold sets in again) a success!
The packing material in your box can be used for cooking as well: Korintje Indonesian cinnamon sticks, whole nutmeg from Grenada, and Turkish select bay leaves.
JAMAICAN JERK SEASONING
Anyone who has ever been to Jamaica will gladly tell you about the wonderful style of jerk food they enjoyed, but will have a difficult time describing the flavors beyond HOT! The secret is an exotic mix of baking spices such as allspice, nutmeg and cinnamon along with the potent flavors of onion and garlic, all heated up by the addition of the fiery little Habanero. Your spice box contains all the dry spices, onions, garlic and peppers you need for a wonderful dry rub. For the really authentic Jamaican Jerk, follow the instructions on the bottle to make the marinade and let the flavors develop overnight before broiling or grilling the next day. Awesome on chicken, ribs, pork chops, steaks, fish. NOT FOR THE WIMPY! Hand mixed from: minced white onion, garlic, coarse kosher flake salt, sugar, allspice, green onion, garlic, cayenne pepper, Tellicherry black pepper, thyme, ground habanero chile pepper, nutmeg, Saigon cinnamon, ground sage.
TRINIDAD STYLE LEMON-GARLIC MARINADE
This recipe came to us from a Caribbean actor who was in Milwaukee on a tour; he claimed his mother made the best fried chicken on their island. We mixed this seasoning up on the spot from the ingredients he remembered. He said he would be proud if we sold it in our store, provided his mother never found out! This simple, yet classic seasoning is also good for fried fish, grilled chicken wings, steaks or hamburgers, salads or eggs. Sprinkle on 1 tsp per pound before grilling. Hand mixed from: coarse Kosher flake salt, powdered California lemon peel, granulated garlic powder, ground Zanzibar cloves, powdered ginger.
Whether youâ€™re a Cajun cook or not, try these just because theyâ€™re darned tasty, all-purpose seasonings for those who like a little zip to their food. Use 1 tsp per pound for catfish, grilled chicken wings, steaks, chops, ribs, red snapper; great sprinkled on vegetables or eggs. For delicious Cajun fries, sprinkle heavily over sliced fries before cooking. Sprinkle on sandwiches from that leftover holiday turkey. Hand-mixed from half-sharp Hungarian paprika, salt, ground celery seed, garlic powder, Italian herbs, onion, cumin, Tellicherry black pepper, sugar, cayenne,, curry, turmeric, dill, mace and cardamon.
BRONZEVILLE RIB RUB
In the 20s, 30s and 40s, Bronzeville was a vibrant community with a diverse mix of African-Americans from all occupational backgrounds; lawyers, teachers, civic leaders, doctors, and common working men and women. 47th Street was the Magnificent Mile of Chicagoâ€™s black community. The Regal Theater and Savoy ballroom were very popular at 47th and Parkway. Many of the residents were transplanted Southerners who continued to cook their special family versions of Southern-style baby back ribs. To this day, we honestly feel this is the best dry spice rub for ribs you will ever find. Use 1 tsp. Per pound of meat; shake on before cooking and again toward the end, to replace any of the seasoning which may have been cooked off. Bronzeville rib rub is also excellent on pork roasts, chops, chicken and duck. To make spicy barbeque sauce, mix 1 Tbsp.. Seasoning per 1 cup ketchup or tomato sauce. Hand- mixed from Kosher salt, sugar, black pepper, paprika, nutmeg, sage, crushed peppers.