This season salt is good on most anything you'd like to spice up. I use it in most of my recipes.
A Mexican style coleslaw that is great served with chips or as a condiment.
This is a salmon marinade that I created and I really enjoy. Although the ingredients sound spicy, it actually comes out zesty. I cook my fillets in the marinade on a small George Foreman style grill. I create a "boat" out of tinfoil with an open top, so the top burner is touching the meat. They take about 8-10 minutes to cook using that method.
This isn't strictly a chutney, but it's a great topping for schnitzel (fried chicken cutlet)! Adds a sweet and spicy flavor.
A simple blend to sprinkle on beef, chicken, pork, fish or vegetables before grilling, roasting or barbecuing that really adds a lot of flavour. If you like it spicy, add cayenne or chipotle powder to taste.
A simple sauce that goes great on beef, chicken or pork as it is, or you can jazz it up. Try using different kinds of mustard. Or substitute chili sauce for ketchup. If you like it spicy, add your favorite hot sauce to taste.
While trying to watch our weight and still eat tasty foods, I've created a spicy white bean dip that's easy to make and a healthful choice to serve with veggies or breadsticks.
A somewhat spicy Mexican shrimp and fish salad served on a corn tostada.
This is a universal spice blend I've developed. It can be used on just about anything to add or enhance flavor, like sprinkled on steamed vegetables or as a rub for meat.
This seasoning is what that special dish needs. It gives whatever you're cooking, whether it's burgers, steaks or any other dish, an extra zest of flavor. A little "Magic Dust" goes a long way.
A killer Cajun/Creole seasoning that goes well on steak, chicken, fish, veggies, you name it... Best when cooked over white hot coals outside, as this mixture can generate a lot of smoke.
Try this simple rub, you'll be surprised how much it improves your grilled meats. Just like we were all surprised at how much Marcus Camby helped the Knicks.
Give meat and veggies a bold flavor with this spicy, sweet rub.
Use this spice rub to make blackened chicken breasts or fish fillets.
Let the amateurs have their pre-made Cajun rub--you can make your own for fresher flavor. Store in an airtight container in a dark, dry, cool place, and it'll keep for six months.
Don't lay out cash for that sodium-filled stir fry sauce. Make this simple sauce at home for Polynesian flavor in your stir fried meats and vegetables.
Adjust amounts to your liking. As you can see, I like it a little sweet. Use it instead of salt & pepper, for blackening, or as a rub.
Actually, a true salsa is pretty smooth in texture, about the consistency of a milk shake, and is often cooked. Since this has finely minced pieces throughout and is not cooked, it would really be considered what is called a pico de gallo or salsa fresca. Chop the pieces just a little bit larger and you have a ceviche! This is great as a chip dip or condiment on burgers or in tacos.
Delicious and easy to make spicy cheese balls that will "wow" your friends and get you invited back to any party!
That's East Indian. Regular old guacamole gets spice from the other side of the world--a dash of the Indian spice mix garam masala.