Spices and Meat
When it comes to spicing up meat, you are only limited by
your imagination! Just because something
says that it’s good on beef, doesn’t mean it’s not good on everything else! Here are some fun ideas for international
flavors using different spices on various types of meats. I have also listed some of our blends (Savory
Spice Shop) that go well with each meat.
Chicken and Turkey: I like using poultry as a base to try new
spices. It is pretty much a blank canvas
and you can use anything.
·
Indian spices - coriander, cumin,
cilantro (also known as coriander leaf), turmeric, cardamom (green, white, or
black), asafetida, fenugreek
·
Caribbean spices - allspice (used in
the infamous Jamaican Jerk), ginger, annatto, onion, garlic, orange, lemon,
lime
·
Eastern European spices - mustard,
lavender, rosemary, caraway, dill
·
American spices - BBQ (Carolina,
Texas, Memphis, Kansas City)
·
Mexican or Latin American spices -
cumin, cilantro, chiles, annatto, thyme
·
Italian spices - marjoram, oregano,
garlic, green peppercorns, sage
Savory Spice Shop Blends to try: Tan-Tan Moroccan Seasoning, Jamaican Jerk, any
of the above mentioned BBQ blends, Nantucket Rosemary and Citrus Poultry Rub,
Gold Coast Tropical Poultry Rub (I made this blend), Tikka Masala, Mexican
Mole, Tiny Town Turkey Rub, Bohemian Forest European, Sage and Savory Stuffing
Seasoning (a spin off a classic poultry seasoning)
Beef or Game Meat: You can treat game meat (deer, elk, etc.) as
you would beef. Since beef and game are
heavier flavored meat, you can use richer and deeper flavored spices.
·
American - coriander, caraway,
pepper, salt, juniper
·
Mexican or Latin America- coffee,
chiles
·
Italian - rosemary, oregano, sage,
fennel
Savory Spice Shop Blends to try - We tend to make chunkier beef
rubs called butcher rubs. Some of my favorites are Pike’s Peak Butcher’s Rub,
Mt. Evans Butcher’s Rub, Great Plains Bison and Beef Rub, Mt. Massive Steak
Seasoning, Hudson Bay Beef Spice (my favorite), Mt. Elbert All-Purpose
Seasoning, Roman Pepper Steak Seasoning
Pork- This meat is another
blank canvas and you can use pretty much any spice. Here are some of my favorites.
·
Latin American: annatto, ginger,
allspice, chiles, cumin, coriander, achiote paste
·
American: BBQ, smoke, salt, peppercorns, paprika,
mustard, onion, garlic
·
Italian: basil, citrus, oregano, marjoram, garlic,
salt
·
Eastern European: mustard, caraway,
juniper, peppercorns
Savory Spice Shop Blends to use: Long’s Peak Pork Chop Spice,
San Andreas Achiote Rub, Oregon Trail Juniper Berry Rub, Lodo Red Adobo, La
Plata Peak Latino Spice, Team Sweet Mama Kansas City Style Rub
Fish and Shellfish: Because fish and shellfish are more delicate,
we tend to use lighter flavors and spices (with the exception of creole dishes
which are all about the hot stuff).
·
American: chiles, cumin, coriander
·
Caribbean: citrus, chiles, ginger,
annatto, allspice
·
European: dill, shallots, garlic
·
Asian: lemongrass, galangal, kaffir
lime leaf, coconut
Savory Spice Shop blends to use: Barrier Reef Caribbean Style Seasoning, Hidden
Cove Lemon Garlic Blend, Cambodian Lemongrass Curry, Cherry Creek Seafood
Seasoning, Capitol Hill Seasoning (which is also fantastic on baked potatoes),
Cajun Style Blackening Seasoning, Cape Hatteras Smoked Seafood Seasoning,
Coastal Bay Seasoning
Lamb: I always have fun with lamb, because there is so
much you can do with it!
·
Asian/Indian: cumin, coriander,
turmeric, fenugreek, tomato, black garlic, clove
·
Greek: oregano, mint, citrus, onion,
fennel
·
Moroccan: pomegranate molasses,
black cardamom, saffron
·
American: parsley, salt,
peppercorns, garlic, tomatoes, chiles, onion
Savory Spice Shop Blends to use: Marrakech Moroccan Spice, Mt.
Olympus Greek Style Seasoning, Rogan Josh, Mt. Eolus Greek Style Seasoning,
Limnos Lamb Rub, Pike’s Peak, Garam Masala
Ok, that gives you a bit of information. There is so much more I could tell you, but I
can’t seem to fit it all in! Let me know
what you think!XOXOXO
Kate at Savory Spice Shop Santa Fe
Or call me at (505) 819-5659
