Tag Archives: spice blends

Advieh

Advieh is a Persian aromatic finishing spice and is usually a blend of five ingredients. Which five depends on the dish you are making. For a good discussion on this visit Persian Cuisine from Javane’s Kitchen.

Advieh

Advieh

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Karl’s Garam Masala

Garam masala (warm spice blend) is a finishing spice in Indian cuisine. This means that you add these spices near the end of the cooking process. If you add them earlier the aromatic elements that are the reason for adding them will cook off and leave your dish flat or worse bitter.

Karl’s Garam Masala

Karl’s Garam Masala

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Karl’s Cajun Oven Roasted Tri-tip

We have a French teenager visiting us for three weeks. Jan wants to give her some real California experiences. The experience for today is good food eaten outdoors on the patio.

Karl’s Cajun Oven Roasted Tri-tip

Karl’s Cajun Oven Roasted Tri-tip

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Filed under Beef, Main Dishes

Karl’s Jamaican Jerk Chicken

Jan wants Jamaican Jerk Chicken this weekend. Chris, my son-in-law has also mentioned that this would be a good thing. Since I am still trying to reconcile their diametrically opposed diets I will be leaving out the sugar and cooking some of the chicken skin-off and some skin-on.

Karl’s Jamaican Jerk Chicken

Karl’s Jamaican Jerk Chicken

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Karl’s Uyghur Shashlik

Shashlik is really just the Central Asian name for a kabob, something on a skewer. In Kashgar, at least on the street, this is almost always lamb coated in a cumin based spice blend. Lamb is cut into small (3/8 inch) cubes and skewered with bits of lamb fat. The stick is dipped into a tray of the spice blend and then grilled over hot coals. While the kabab is on the grill, the seller uses a fan to boost the heat of the coals and picks up some of the sticks to baste the skewers still on the grill with the rendering lamb fat dripping from them. If you like the crispy crust of grilled lamb you will be mad about these.

Shashlik is usually eaten with naan. For this meal, I am also making a carrot salad, a tomato and cucumber salad, pickled cauliflower, and fruit skewers to go with the bread and lamb.

Karl’s Uyghur Shashlik

Karl’s Uyghur Shashlik

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Filed under Lamb, Main Dishes, Sauces and Spices

Karl’s Veracruz-style Fish Tacos

Two weeks ago, Chris asked for Veracruz-style Fish Tacos. He had had these at a restaurant and they claimed that they were just like the ones sold on the beaches of Veracruz, Mexico.

Karl’s Veracruz-style Fish Tacos

Karl’s Veracruz-style Fish Tacos

I looked on-line and what my search brought up was many recipes for Fish Veracruz (a baked whole fish smothered in a salsa of tomatoes, onions, green olives and capers. This could be a problem. Myr doesn’t like capers, and none of the girls think green olives belong in a tomato sauce.

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Filed under Main Dishes, Sauces and Spices, Seafood

Karl’ s Berbere and Mekelesha Ethiopian Spice Blends

The spice blend Berbere (when the Ethiopians say it, it sounds like “Barbara”) seems to define the Ethiopian stew called wat. According to Wikipedia Berbere contains: chili peppers, garlic, ginger, dried basil, korarima, rueajwain or radhuni, nigella, and fenugreek. A couple of these spices are hard to acquire outside of Africa.

Karl’s Berbere Ethiopian Spice Blend

Karl’s Berbere Ethiopian Spice Blend

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Karl’s Cajun Spice Blend

I lived on the West Bank of New Orleans (Gretna) for a couple of years in the 70’s. I have eaten my fair share of real Cajun food, and I have a good idea what it should taste like. If I am just cooking a dish for a weekday meal I will usually just use a Paul Prudhomme’s “Magic” blend. One thing I will not be doing is using the Prudhomme recipe I saw him make on TV one time.  While I am sure it was delicious, I am too much of a Californian to follow a recipe that starts, “when the two pounds of butter has stopped frothing, add the three cups of onions.”

Karl's Cajun Spice Blend

Karl’s Cajun Spice Blend

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Filed under Other, Sauces and Spices

Karl’s Slow Roasted Pork

I am planning to make Pork Tamales with Mole Negro this Sunday, but I have used all of the roast pork I had in my freezer. As a result, I need to roast some pork this week. If I am going to spend hours, if not days, making roast pork I see no reason to cook only a pound or two for the one meal. Go big, there are lots of things you can do with left over roast pork. It is a sad task, but someone will have to eat it.

Karl’s Slow Roasted Pork

Karl’s Slow Roasted Pork

Pulled Pork

Pulled Pork

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Karl’s Pork Roast Rub

I have only recently braved the world of pork roasts. In the past my attempts at pork have been met with dismal failure (think: dry, chewy and stringy). This is my first attempt to make my own pork dry rub.  Looking on-line the spices for pork rub are all over the map.  I did not want too much sugar. One recipe I found called for two cups of sugar for a two pound roast (that is not a roast, that’s meat candy).

I have spices in my cabinet from all over the world. I mixed Mexican oregano with Indian red chili power and Spanish paprika.  Time will tell if this rubs works.

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