Game Day Provisions
The Technique
Well Seasoned
Creating a balanced blend of irresistible flavors to season steak, chicken, pork & fish isn’t difficult & the good news is that many of the key players needed to pull it off are stashed away in your cupboard just waiting to be chosen for the starting line up. When paired just so, the mixture livens up an array of our favorite game day delectables. Follow my guide & get ready to make your best combination of spices to date.
Magic Zydeco Seasoning
makes 2 1/2 Tbsp
The Basic Fundamentals
The spice blend packs some heat. For a milder variation, reduce the ground red & black pepper a smidgen.
1 Tbsp paprika
1 tsp kosher salt
1 tsp dark brown sugar
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp ground red pepper
1/4 tsp black pepper
Combine all of the ingredients in a small bowl. Use as directed.
The Extra Point
Try the spice mixture on chicken & pork tenderloin then grill the meat for a tasty smoky flavor.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Craft An Impeccable Spice Blend
A pinch & a stir pack a big punch.
Assess your spice stash & step up to the line.
Create a custom blend of flavors & watch the magic unfold.
The Essential Guide To Crafting An Impeccable Spice Blend
Balance a blend of simple flavors for exceptional good taste.
No. 1
The Sweetness
Sugar creates the desired caramelization for many of our favorite foods. Granulated & brown sugar are popular choices in dry rubs. Sometimes I’ll make a thick paste to season pork tenderloin in particular– not quite a marinade & not quite a rub but a hybrid of sorts that can be used right away when a long stand time for marinating isn’t an option. It also allows me to add fresh garlic & herbs from the sill. In that case, I’ll reach for honey, molasses, sorghum or maple syrup to get the job done.
A good rule of thumb in any instance is to consider the cook time. For quick grilling, a tablespoon or so per pound of meat will add a hint of sweetness without tasting like your favorite layer cake. When high heat searing is in order, try about 1 teaspoon per pound of meat, poultry or fish.
No. 2
The Salt
Salt & sugar are the foundation of most spice blends so depending on how much of these two key players are used will also determine how much of the spice & herb notes you’ll pick up on in the final dish. Kosher, table & sea salt are the most popular ingredients used in a great spice rub. Just remember that 1 teaspoon of each isn’t exactly the same. Table salt holds more grains per measurement & could make items taste too salty. The intensity of each should also be considered. The best rule of thumb is to start small & taste as you build the blend. Adjust as needed. Try 1 to 2 teaspoons of kosher salt per pound of meat, poultry or fish. If using table salt, begin with 3/4 teaspoon & go from there.
No. 3
The Herbs & Spices
Herbs & spices are the accessories to a great blend. Chili powder, ground cumin & garlic powder can lead you down a path of delicious barbecue inspired possibilities. Add a little rosemary, thyme or oregano & the flavors just simply come alive. Go big with less intense flavors & use bold notes more sparingly.
No. 4
The Heat
Good heat without overpowering the combination of flavors you’ve created makes for a well balanced rub. Black pepper, cayenne, crushed red pepper flakes & smoky chipotle chile powder are all excellent sources of heat. Try 1/4 to 1/2 teaspoon per pound of meat, poultry or fish to provide a lovely kick to your custom creation.
etc
Game Day Entertaining
Visit these posts for more football & tailgating party inspiration
Game Day Provisions 101: Gridiron Whiskey Caramel Corn
Game Day Crafts 101: Tag Football Sacks
Game Day Crafts 101: Gridiron Tailgating Bags
Game Day Crafts 101: Almond Footballs
The Tune
“Please Mr Postman” The Marvelettes
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Rebecca Gordon
Be sweet.
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