Each of our seasoning blends have a story and character all their own.
SPICE RUB
created when we lived in Puerto Rico and could not find a decent steak seasoning. After using it on steaks, pork and chicken we discovered we could make ham, bacon and even brine with it!
Ingredients: Kosher Salt, Turbinado Sugar, Black Pepper, Rosemary, Thyme, & Chipotle Pepper
BAR-B-QUE SEASONING
created as a brisket rub. It’s maiden voyage was with a 12 hour smoke. Since then I have discovered the joy of using it for, not only, bar-b-quing and smoking, but for hot wings, chili, sloppy joes, pulled meats, soups, stews, starches, vegetables & bar-b-que sauce.
Ingredients:
EVERYTHING SEASONING
as much as I love our original seasonings, I wanted something milder to use on poultry. It has a mild yet savory flavor with universal appeal.
Ingredients: Kosher Salt, Black Pepper, Garlic, Rosemary
GINNY SEASONING
I was playing around with juniper (the stuff gin is made of) and discovered I loved it. It is rather indescribable, and yet, familiar. I added it to the Everything Seasoning. It adds a little something extra, and totally changes the character of it. Not only is it the most versatile of all the seasoning, but also makes an awesome seafood boil!
Ingredients: Kosher Salt, Black Pepper, Garlic, Rosemary, Juniper
SAUSAGE BLENDS
We also now offer 4 varieties of sausage seasonings
made to mix with 1 lb of a ground meat of your choice
HOT ITALIAN
A wonderful traditional flavor with lots of heat
SWEET ITALIAN
Equally as traditional as the Hot Italian, with less heat
BRATWURST
Based on a 15th Century purity law from Thuringer
ANDOUILLE
A rich and spicy Cajun Andouille that is even better smoked
Our customers are always finding new uses for our seasonings
the Life
of Spice
Original Cook Book for
the Feast Hall Incorporated
Seasoning Blends & Rubs
1st edition
December 2014
Antoinette K. Mangan
the Feast Hall Incorporated
Welcome to the Feast Hall, where we bring the Life of Spice to your food.
We are dedicated to offering quality ingredients for a variety of tastes. Not only do we offer four seasonings, but also four sausage blends to add to your kitchen. Whether you are a seasoned chef having a lazy day, or a novice that can burn water, our blends are for you. Though originally made for meat they have shown to work equally as well on poultry, game, seafood, vegetables, starches, soups, stews and casseroles.
Spice Rub
well balanced salty, sweet, savory and smokey flavor that leaves you begging for more.
Bar-B-Que Seasoning
much richer, spicier, and smokier flavor than our original
Everything Seasoning
a mild and savory blend that has universal appeal.
Ginny Seasoning
similar to the Everything Seasoning but has a little something extra! Try it as a Seafood boil.
All of our spice blends are made of all natural ingredients and lovingly blended by a husband and wife team.
Since their inception, in 2006, our spice rubs have gained in both popularity and demand. The loving encouragement from our friends and family has spurred us to make a legal business of them and share the life of spice with the entirety of the U.S.A.
NOTES
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RECIPE INDEX
VEGETABLES & STARCHES
GREEN BEAN CASSEROLE
MASHED POTATOES OR VEGETABLE
MASHED YAMS
TORTA DE PASQUALINA
VEGETABLES
BARLEY MUSHROOM RISOTTO
BACON, ONION, POTATOES
MEXICAN STYLE CORN ON THE COB
POTATOES
SOUPS, STEWS AND CASSEROLES
RED LENTILS AND RICE
BEEF, BARLEY & BEAN SOUP
CHICKEN NOODLE SOUP
CHILI-THREE WAYS
CREAM OF MUSHROOM SOUP
DUBLIN CODDLE
HAM AND BLACK EYE PEA SOUP
MINESTRONE
SPLIT PEA SOUP
TOMATO SOUP
FISH, POULTRY & MEATS
FISH
SEAFOOD BOIL
BRINED POULTRY
HOT WINGS
BACON
CRUSTED ROAST
GARLIC SMOKED PORK
HAM
HAMBURGERS
MEAT LOAF
MEATBALLS
SLOPPY JOES
BAR-B-QUE SAUCE
GREEN BEAN CASSEROLE 1
6 c green beans
2 c milk
1/2 c mushrooms, sliced
1/4 c butter
1/4 c flour
2 dehydrated red onions(or fried)
1 T Ginny Seasoning
Steps:
1) melt butter in pan on med-hi, stir in mushrooms and cover for 5 minutes to sweat
2) stir in flour
3) whisk in milk, until no lumps remain and remove from heat
4) stir in half of onions and all other remaining ingredients
5) put in an oven-safe pan and bake at 350 until sauce boil up to top (like
lasagna)
6) put remaining onions on top to serve
MASHED POTATOES OR VEGETABLES 2
2 lb potatoes, rutabaga, carrots, broccoli, cauliflower, parsnips
1/2 c butter
2/3 c milk
1 1/2 t Ginny, Everything, or Bar-B-Que Seasoning
1) If you use a root vegetable freeze and thaw it to help soften it
2) peel and thinly slice
3) bake at 350 for 30-45 minutes until potato or vegetable is soft
4) mix in food processor until mostly smooth
5) heat milk and butter until steam appears
6) slowly mix all ingredients together
7) serve
NOTES:
* without freezing and thawing root vegetables makes them easier to cut
- after working on many medieval feasts I have discovered that most vegetables can be mashed in lieu of potatoes. Many of them are richer in flavor and healthier.
MASHED YAMS 3
3 lb yams
1/4 c butter
1 T Ginny, Everything or Bar-B-Que Seasoning
1) bake yams until soft
2) slip out of skin and mash
3) chop butter into pats
4) mix into yams with seasoning, to taste
6) keep warm to serve
TORTA DE PASQUALINA 4
Torta de Pasquelina is an Italian easter version of Spanikopita. Since it is not done in individual pieces, it is a lot less fuss. If you are serving vegetarians, this is a great dish.
TORTA DE PASQUELINA
1 1/8 c flour
1/2 T olive oil
1/3 c cold water
1 1/2 oz grated parmesan
6 1/4 oz ricotta
10 oz frozen spinach
1/2 T Ginny Seasoning
1 t lemon juice
4 eggs
FILLING
1) thaw the spinach then squeeze out liquid.
- mix together; parmesan, ricotta, spinache, ginny seasoing, lemon juice and set to the side
3) In a separate bowl, make the crust by mixing flour and oil then
4) add water until it slips the bowl. This may take a few minutes of mixing.
5) Divide it into 2 pieces, one about 2/3rds and the second about 1/3rd
6) roll out crusts, the larger one needs to be 3"+ larger than your pie tin, the
smaller one only needs to be as large as your pie tin
7) center the large crust in the pan, hanging over the edges
8) put filling in pan with an even top
9) use a shotglass or other item to create 4 holes in filling that go to the
bottom crust
10) break an egg into each hole
11) place top crust in center
12) fold edges of bottom crust over the top crust decoratively
13) bake at 350 for 1 hour
Many of us were raised with vegetables that were steamed, boiled or 5 otherwise cooked to death. Because of this, a lot of people do not eat their veggies. With our seasoning blends and a little oil or butter you can, grill, sauté, braise, or broil your vegetables in a way that will leave your family begging for more!
VEGETABLES
1 lb vegetables; green beans, squash, zucchini, asparagus, carrots, corn, etc
1 T oil; butter, oil, bacon drippings
1 t Ginny, Bar-B-Que, Everything, or Spice Seasoning
1) toss with oil and sprinkle with seasoning
2) cook in desired method
BARLEY MUSHROOM RISOTTO (low glycemic index) 6
8 oz pearl barley
1/4 lb bacon
2 lb mushrooms, sliced
1 pt water
3 pt chicken stock
2 T Everything Seasoning
2 T butter
4 oz parmesean, grated
1/2 red onion, diced
Keep pan over medium heat for the entire process!!!
1) chop bacon up then cook until rendered and crispy
2) add pearl barley and cook, stirring regularly, until it starts to brown
3) pour in 1 pt water and stir regularly
- in a separate pan slowly cook mushrooms with butter, onion, and Everything Seasoning
5) when the pearl barley is almost dry (think of a cooked oatmeal consistency) stir in 1 c chicken stock and stir occasionally, repeat this step until risotto has soaked up all the chicken stock
6) by the time all the chicken stock is absorbed the mushroom mixture should be cooked down and somewhat dry
7) mix the mushroom mixture, and parmesean into risotto
- serve
NOTES: This dish reheats great in the oven. I have yet to do a smaller batch, but I would make this size batch and freeze portions of it for later use.
BACON, ONION POTATOES 7
3 lbs waxy potatoes, eighthed
1/2 red onion, diced
1/2 lb bacon, diced
1 T Everything Seasoning
1) mix all ingredients in baking dish
2) bake at 350 for about 1 hour, stirring occassionaly
3) this is done when potatoes are can easily be pierced with a fork.
A while ago I was introduced to Mexican style corn on the cob. The 8
way they do it is to cook the corn, squeeze it with lime, roll in sour cream then sprinkle with chili powder followed by mild grated cheese. It is a wonderful taste sensation that is easy to reproduce.
MEXICAN STYLE CORN ON THE COB
4 ears corn
1 lime
1/2 c sour cream (la creme)
2 t Bar-B-Que Seasoning
2 oz finely grated hard cheese; cotija or a hard mild cheese
1) Cook corn, either by boiling, or soaking and grilling in the husk, and peeling
2) squeeze 1/4 lime over each ear
3) spread 2 T sour cream on each ear
4) sprinkle with 1/2 t Bar-B-Que Seasoning followed by 1/2 ounce cheese
Almost everyone loves potato chip and french fries. Many of us will 9
not eat them because of the calories. I have a wonderful way to make potato chip fries from any kind of potato.
POTATOES
1 lb potatoes
1 1/2 t oil
1 1/2 t Ginny, Everything, or Bar-B-Que Seasoning
1) Preheat oven to 500
2) Thinly slice (1/8-1/4”) potatoes
3) toss with oil
4) sprinkle both sides with seasoning
5) cook for 5-10 minutes on each side until potatoes puff
6) serve
As far as the lentils go, I have not worked with them enough to know 10
if different colors actually taste different. I am certain there are people out
that that will say yes and probably some that will say no. I just say, I don't
know.
RED LENTILS AND RICE
3 smoked ham hocks, I smoke my own, but buying them pre-smoked is fine
1/2 red onion, diced
1 carrots, diced
1 rib celery, diced
1 c red lentils
1 1/2 c diced tomatoes( 1 can)
7 c water
1 1/2 T Bar-B-Que Seasoning
1 1/2 c rice
1 lime
yogurt
hot sauce
1a) Saute the celery, onion and carrots in a little Olive Oil
2a)add lentils, water and garlic
3a)bring to boil and then down to low
1b)drain tomato juice into 2nd pan(pan b) with ham hocks, 1c water
2b)put on med-low and cover, turning ham hocks every 15 minutes
1c)start rice 1 1/2c rice mix 3 1/4 c water
2c)bring to boil
3c)cover and put on low until done
4a)to lentils add diced tomatoes, Bar-B-Que Seasoning 11
4b)when liquid starts to thicken pull ham hocks to cool and put liquid in pan a with lentils
5a)When ham hocks are cooked, take the meat off the bone and chop it up, adding it to the lentils when the meat has been added into the lentils and the rice is ready you are almost ready to serve. To accompany this wedge 1 lime into 6ths or 8ths and serve with yogurt and hot sauce on the side.
NOTES:
1-For starters NO it is not vegetarian, it could be made vegetarian but I think that would take away an element that all of the people I know find desirable.
2-If you like less texture you can run this through the blender
3-if the ham hocks are too much work or just unavailable I would suggest 1 lb of ham as a substitution. You could probably use any number of other meats but they would have to have flavor, otherwise they would probably get lost in this hearty dish.
BEEF, BARLEY & BEAN SOUP 12
This warmed the guys up right after hunting at near freezing temperature. They were fighting for the left overs which I canned for them.
You could easily use 1 can of cooked black eyed peas instead of the dry and just cook this up very quickly. If you do that make certain to half the water.
BEEF, BARLEY, BEAN SOUP
3/4 c Black Eye Peas
1/2 c Barley
3/4 lb Beef, in bite size cubes
1/2 Red Onion, diced
1/2 lb baby carrots
1 1/2 rib Celery, sliced
1 c Tomato sauce
3 T Spice Rub
Steps:
1) Bring 6 c water to boil
add black eye peas and barley
boil for about 1 hour, until beans are soft
2) add remaining ingredients and simmer until beef is tender
3) serve
NOTES:
Once the beans are soft this can be cooked in a crock pot.
*DO NOT ADD SALT UNTIL BEANS ARE SOFT*
My Mother-in-Law taught me that to make really good chicken soup, 13
you have to start with cooked chicken. One of my customers has been cooking their chicken with our Spice Rub, and getting compliments for years.
CHICKEN NOODLE SOUP
1 lb chicken
1 t Spice Rub
1/2 red onion
2 carrots
1 rib celery
1 qt water
1/2 T Ginny or Bar-B-Que Seasoning
1) Cut chicken into bite size pieces, sprinkle with Spice Rub and cook, over med-hi heat, until the outside is done
2) Dice onion, slice celery and chop carrots, adding them to chicken and cook until onions start to become translucent
3) Add water and 1 T desired seasoning and bring to boil, then lower to simmer
4) Taste and remaining seasoning if desired
CHILI-THREE WAYS 14
I love making a quick chili with
Bar-B-Que Seasoning. It is a minimum of fuss and you know everything that is in it.
Chili con Carne
1/2 red onion-diced
1/2 lb hamburger or other meat
2 (15 oz) cans tomato sauce
1 (15 oz) can black beans
Thick Chili con Carne
1/2 red onion-diced
1/2 lb hamburger or other meat
1 (15 oz) cans tomato sauce
1 (15 oz) can black beans
Chili
1/2 red onion-diced
1/2 lb hamburger or other meat
1 (15 oz) cans tomato sauce
(Choose your preferred style of chili)
1) put onion, hamburger and
Bar-B-Que Rub in pan and cook, crumbling hamburger until it is all cooked
2) add remaining ingredients and simmer until desired consistency is reached
- add more Bar-B-Que Rub as desired, 1/2 T at a time and cooking for 5 minutes and tasting, before adding more.
NOTES: * The flavor mellows as it cooks. If you omit any ingredients use let seasoning.
*I love to serve chili with grated cheddar, sour cream, diced onions, and tortilla chips or corn bread
CREAM OF MUSHROOM SOUP 15
8 oz sliced mushrooms (criminis, white button or morels)
1/3 rasher (1/4 lb) bacon
1/4 c flour
1 qt whole milk
1) Cut raw bacon into short 1/2" wide pieces (across the bacon) put in medium saucepan and start to cook over medium-low heat until it starts to render. (If you do not want to use bacon use 1/4 c butter and melt it or use olive oil.
2) Add mushrooms and seasoning and stir together. Keep on medium-low heat and cover, stirring occasionally. Sweating mushrooms until they become soft and release all of their juice.
3) Uncover pan, raise to high heat, stir and cook until mushroom juice mostly evaporated.
4) Mix flour into mushroom until everything is evenly coated.
5) Whisk in milk, quickly while bringing to a boil.
- If you are using this for a casserole or are going to cook it further you can remove from heat now. If you are serving it as it you should simmer it for about 30 minutes to cook out the flour taste.
DUBLIN CODDLE 16
1 lb waxy potatoes
1 red onion
1/4 lb bacon
1 lb mild sausage (Irish, bratwurst, kielbasa, etc…)
1 T Ginny Seasoning
1) Cut raw bacon into 1/2” slices and cook until almost crispy
2) Drain 1/2 bacon drippings
3) Thin slice onion and cook in drippings until it starts to caramelize
4) Cut potatoes and sausage into bite size pieces and add to pot with enough water to cover
5) Stir in Ginny Seasoning, bring to boil then drop to a simmer before serving
I am rapidly falling in love with black eye peas. They have a 17 wonderful creamy texture and cook easier than any other bean I have worked with. I am always amazed when I don't need to add a bunch of herbs to a soup that is simple like this one. I always need to remind myself that it is about starting with a good base and flavorful ingredients. If you have good things to start with there is no need for filler in either quantity or flavor.
HAM AND BLACK EYE PEA SOUP
2 cup dry black eye peas, or any other dried beans
1 ham bone
1 lb ham
5 leeks sliced, white part
4 stock celery w/leaves sliced
5 large carrots, sliced
1/2 T Bar-B-Que Seasoning
1) put black eye peas to soak in 1/2 gal cold water overnight
2)put ham and bone in 6+qt crock pot
3) cover with water and put on low overnight
4) in the morning drain black eye peas and put in crock pot with ham and bones. Put on high for 2+ hours
5) remove bones
6) add leeks, celery, carrots and Bar-B-Que Seasoning
7) cook for 2 more hours on high
8) Serve
NOTES:
*If you are using canned beans, just add the vegetables in the morning and cook all day if you used low heat.
Part of the beauty of Minestrone is that you can use almost any 18
vegetable you have in your house. It is basically a vegetable “stone soup”.
MINESTRONE
2 c diced tomatoes
5 c chopped vegetables (green beans, carrots, zucchini, squash, etc…)
6 c water
1 c dry pasta
1 1/2 lb meat, cooked and cut into bite size pieces (optional)
2 T Everything Seasoning
1) In a pot combine tomatoes, vegetables, water and 1 T Everything Seasoning and bring to boil
2) Stir in pasta and meat and cook until pasta is al dente, stirring occasionally
3) Drop to simmer, taste and add remaining seasoning as desired
Part of the beauty of “split peas” or lentils, is that they cook easily 19
and quickly.
SPLIT PEA SOUP
2 cup dry green lentils “split peas”
1 ham bone
1 lb ham, in bite size pieces
1 T oil
1 onions, diced
2 stock celery sliced
3 large carrots, sliced
1 T Bar-B-Que Seasoning
1) Combine oil, onions, celery, carrots and 1/2 T Bar-B-Que Seasoning in pan and cook, over med-hi heat, until onions start to become translucent
2) Add in Ham bone, ham, lentils and 2 qts water
3) Bring to a boil, then drop to a simmer, stirring occasionally
4) When the lentils start disolving in the water, remove ham bone and taste
5) add more Bar-B-Que Seasoning as desired
6) Cook for 5 more minutes before serving
NOTES:
*If you are using canned or precooked lentils, drop water by half
*If you do not have a ham bone, you can use either chicken, or chicken and beef stock to replace half the water
Who doesn’t love a nice hot bowl of creamy tomato soup with a grilled 20 cheese sandwich?
TOMATO SOUP
2 c milk
1 can (15 oz) tomato
1 T butter
1 T flour
1 T Ginny Seasoning
1) melt butter and mix in flour to make roux-it should be a wet sand consistency
2) using a wisk and stirring constantly in milk and bring to boil, lower to simmer
***DO NOT USE HIGHER THAN MEDIUM HEAT***
or your soup will become grainy
3) Once thickened milk has cooled to a simmer, slowly wisk in tomato and 1/2 T Ginny Seasoning
4) After cooking for 5 minutes, taste and add more Ginny Seasoning if desired
5) Cook for 5 more minutes, stirring occasional and serve
NOTES:
* If you do not want a creamy soup, use water or stock instead of milk
* For a chunky soup,use a can of diced tomatoes instead of tomato sauce
This recipe is great for just about all fish. We have tried it on Salmon, 21
Ahi, Halibut. It has turned out great every time.
FISH
1 lb fish of choice
1 T butter
1 lemon
1) Preheat oven to 350
2) place fish in baking pan
3) juice lemon over fish
5) chop up butter and drop pieces evenly over fish
6) bake until fish is done
NOTES
How low the fish takes depends on the size and shape of cut.
Knowing when it will be done means you need to know your fish. The general rule is 10 minutes per 1" of thickness. If you are unsure I would suggest searching the web to find a technique that works for you. Not all fish should be cooked to medium well or well done.
I am obsessed with boiling seafood, whether it is a full crawfish boil 22
or just crab or lobster, there is a reason this method is a classic.
SEAFOOD BOIL
1 qt water, use
1 T Ginny Seasoning
1/2 lemon
1) bring all ingredients to boil and add shellfish of choice
2) remove shellfish when shell changes color and drop into ice bath
3) serve
As much as I loath to admit it, enhanced meat, is just meat that is 23
brined before you get it. The reason I rail against it is that most of them do not tell you what is in their secret “natural” solution. No matter what it is, it takes control of your food out of your hands. The bright side to brining your meat is that it will be juicer and tastier and harder to dry out. I love brining poultry for that exact reason! Think Thanksgiving.
BRINED POULTRY
1 qt liquid
1/4 c Seasoning blend of choice
1) combine seasoning blend and liquid, being careful to dissolve any salt or sugar
2) put meat in container, covered with brine for 12-24+ hours, in refrigerator
3) pull from brine and let dry 15 minutes before smoking, or cooking in usual method
NOTES
1) For liquid, water is just fine. I love using fruit juice, especially apple or cherry
2) If your poultry is frozen, start with a hot brine and let it thaw in brine
3) To minimize how much brine I need, and any mess, I use resealable plastic baggies and squeeze the air out
Hot wings are a delicious, naughty treat that most of us do not make 24
at home because we just do not know how to make them. Some people fry them, others bake them in a *really* hot oven.
HOT WINGS
1 lb Chicken Wings & drumets
1) thaw chicken wings and drumets
2) preheat oven to 500
( I normally shake them in a bag with the seasoning)
4) place on an oiled wire rack in a sheet pan
5) bake for aproximately 15 minutes, until you start seeing drippings forming on the pan, turn off oven and leave in closed oven for 15 minutes more
6) remove from oven and serve
SUGGESTED ACCOMPANIMENTS
I think most people like bacon. I hate searching through piles of 25
fatty bacon, just to find one meaty package. Then there is the issue of finding uncured bacon, as I am completely over preservatives. Whether you are buying bellies at the store or have some from your own life stock, making your own bacon can be fun and rewarding!
BACON
1 lb pork belly
1/4 c Spice Rub
1) trim any tough fat off your belly
2) rub as much Spice Rub onto your belly as you can get to stick
3) place on a rack, in a pan, in your refrigerator and cover
4) once a week rub it with more Spice rub
5) after 1 month, slice it up, cook it, freeze it or use it however you want
CRUSTED ROAST 26
2 lb roast (beef, pork, etc…)
3 T Spice Rub, Bar-B-Que, Ginny or Everything Seasoning
1) Cut any hard fat off of roast
2) Rub as much seasoning as will stick to roast
3) Let sit, in refrigerator for 1-24 hours
4) Bake at 325 until it reaches 5 degrees below desired temperature
5) Pull from oven and let rest for 5-10 minutes before cutting
GARLIC SMOKED PORK 27
I have heard different ideas of things to insert into your meat, including lardons (matchsticks of bacon) and garlic. The other night I decided to put it into practice. It turned out quite well.
GARLIC SMOKED PORK (or any other roast)
2 lb pork loin or other pork roast
6 clove garlic
1) peel garlic and cut cloves in halt to make splinters
2) pierce the roast 12 times a little more than halfway through, with a paring knife and insert half a clove of garlic into each, pushing it in as far as you can
3) coat roast in as much Spice Rub as you can get to cling to it
4) Smoke it at about 200-250 for 2-3 hours
***If you can not smoke it I would recommend using a small amount of liquid smoke or a smoked seasoning like smoked paprika to help make the flavor richer***
4) ALTERNATIVE If you do not have the capability of grilling the roast I would cook it at 225 for 2-3 hours, until it is done to your liking.
Not only are many hams just plain salty, but full of preservatives. 28
After much research and combining differing methods we came up with a wonderful ham recipe. We have made hams with pork and venison to the sound of rave reviews, even by people that do not like ham!
HAM
1 fresh picnic ham(shoulder)
3/4 c Spice Rub
1 bottle dry red wine
1) Trim off any hard fat
2) Rub as much Spice Rub onto meat as you can get to stick
3) Place on a rack in a pan, in the refrigerator and cover for 2 weeks
4) Smoke for 1 day
5) Shake off any left over Spice Rub and put in a container covered with red wine of choice for at least 2 weeks
6) Remove from wine and cook or freeze as desired
BURGERS 29
1 lb 88%lean beef or other ground meat
1 T either Spice Rub or Bar-B-Que Seasoning
2) shape into 3 patties, or 6 for sliders
3) cook until they reach desired doneness
NOTES
I prefer the 88% beef because it does not make the burgers dry or cause many flare ups.
The
Spice Rub gives a more traditional flavor, where as the
Bar-B-Que Rub give more of a rich, spicy, smokey flavor. Any of the four seasonings will work great with a pork, turkey or chicken burger.
If you want to try an inside out burger, sauté some mushrooms and red onions, make the patty extra thin and wrap it around the onion and mushroom, or cheese. It is great fun.
Meat Loaf is a classic that is warm and familiar, even as a sandwich. 30
MEAT LOAF
1 lb ground beef
1 egg
1 c bread crumbs
1 T Spice Rub or Bar-B-Que Seasoning
1) Mix all ingredients and place in oven safe pan
2) Bake at 35o for about 45 minutes, until it reaches an internal temperature of 150
3) Let rest for 5-10 minutes before cutting
Many cultures have a form or meat ball with different toppings. 31
MEAT BALLS
1 lb ground meat
2 eggs
1/2 c bread crumbs
1 T Spice Rub, Bar-B-Que, Ginny, or Everything Seasoning
1) Combine all ingredients
2) Form into bite size balls
3) Cook on each side in a lightly oiled pan
4) Finish in oven, sauce or soup
NOTES:
Country Meat Seasoning Sauce
ITALIAN BEEF EVERYTHING MARINARA
tomato sauce with mushroom, onion, garlic, basil, fennel, oregano,
rosemary, crushed red pepper flake, salt
SOUTH WESTERN BEEF BAR-B-QUE BAR-B-QUE
varies by region, refer to recipe in in this book
ENGLISH BEEF/PORK GINNY ONION
carmelized red onion reduced with red wine to a thick consistency
GERMAN BEEF/PORK GINNY WHITE
a simple white sauce with salt, pepper and nutmeg
CREOLE BEEF /LAMB BAR-B-QUE GRAVY
a beef broth thickened with a roux and lightly seasoned
SLOPPY JOES 32
Awesome "Sloppy Joes" can easily be made using Bar-B-Que Seasoning.
1/2 red onion-diced
1/2 lb hot italian sausage
1/2 lb hamburger
1 (15 oz) can tomato sauce
2 T Bar-B-Que Seasoning
4 rolls
1) put onion, sausage, hamburger and Bar-B-Que Rub in saute pan and cook over high heat, crumbling meat, until meat is all cooked.
2) add tomato sauce and simmer, stirring occasionally, until desired consistency is reached.
3) Serve on rolls or sliced bread
SUGGESTED CONDIMENTS: grated cheddar
BAR-B-QUE SAUCE 33
Whether you just ran out of it, do not have the space for it, rarely use it or just want better ingredients, it is quick and easy to make Bar-B-Que Sauce with Bar-B-Que Seasoning.
BAR-B-QUE SAUCE
1 (6 oz) can tomato paste
1 c apple cider vinegar
1/2 c molasses
1) mix all ingredients in a pan
- bring to a boil then lower to a simmer, stirring frequently, then remove from heat and use or serve
I almost always err on the side of caution and prepare too much food. 34 This results in left overs. My husband and I are not the kind to eat left overs in their original form, so I have become quite the expert in recreating them. With BBQ this is really not difficult, you just make pulled meat.
For pulled meat you just need a crock pot and a few simple ingredients. Put your crock pot on the low setting and mix the following ingredients into it:
1 c apple cider vinegar
1 16 oz can tomato sauce
1/2 c molasses, unsulfered please
add the meat and leave it all day or overnight, about 8 hours.
After it has had a chance to break down a bit you can let it cook a bit then
defat the sauce, remove bones, connective tissue and chunks of fat or gristle.
Mix all the meat back into the sauce and add any additional seasonings you may like. I am a big fan of Bar-B-Que Seasoning.
Continue to cook on low for at least 5 minutes before the final tasting and service.
My notes which you will get used to seeing:
1. Make certain to keep the heat low! Too high of heat will guarantee dry
meat. A dry pulled meat is just not appetizing.
2. The quantities on the sauce are for about 3-6 lbs of meat. If you have less
than cut back on the quantities.
