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Like many people, I used to buy my spice blends and seasonings premixed in little bags and jars. I would typically buy them well ahead of when I actually needed them and sometimes they would go bad before I could use them. Other times, I would start making a dish only to find I was completely out of the spice blend.
When a local spice company set up shop in our little town I started buying whole spices in larger containers for a lot less money. Whole spices keep their aroma a lot longer than pre-ground spices so I buy as much as I can whole. Of course, whole spices have to be ground so I picked up an electric spice grinder (essentially a coffee grinder) to grind the spices as I need them.
Armed with my spice blender and many jars of herbs and spices I began developing my own blends for many of the store bought, pre-blended spices and seasonings. I've noticed quite an improvement in the dishes I make when I make spice blends as I need them.
For spice blends that I use frequently I tend to mix batches of the blend ahead of time so I have them on hand when I need them. When I do this, I simply mix the whole spices and pre-ground spices together in a jar and grind everything together as I need them.
Asian Anise Chicken Marinade & Dry Rub
Asian Anise Chicken Marinade & Dry Rub
My one time next door neighbor, Tom Pitta, used to make this marinade for nearly every summer party had at his house. It was always excellent and well received. I refined it a bit for my taste and for consistency.
I also created a dry rub version for something a little different and for those who can't have soy, but I prefer the marinade.
Fiesta Red Pepper & Herb Blend
Fiesta Red Pepper & Herb Blend
I rarely use premixed spice blends because they eventually become unavailable. Because of this I much prefer to make spice blends from scratch. Lipton used to make a spice mix called Lipton Fiesta Herb and Red Pepper Mix (or something like that) which I used to use to make Red Pepper Flank Steak. I loved this recipe but, of course, the little spice packets stopped being made. Fortunately, I had the foresight to write down the ingredients list when I had the chance. This is my version of what Lipton used to make (and it's pretty close to what I remember).
Jerk Seasoning
Jerk Seasoning
And now for something completely different...
I was first introduced to this recipe a number of years ago by a very good manager of mine and I loved it the first time I made it. After making it a few times I remember telling my boss I had made some again and he asked me if I made coconut rice with it as well. I said, "Err, no, why do you ask?" He said, "You have to, it's the best." Now, when I make jerk chicken or ribs I almost always make coconut rice. They really do go very well together.
Pumpkin Spice
Pumpkin Spice
Personally, I am not typically a huge fan of pumpkin spice, I think it's often over done and in the fall it seems to be in way too many things. However, it does have it's place and in certain things it can be very wonderful.
My version tends to be lighter on the really strong spices than some of the commercially available blends.
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