Vegetable Soup
Fall is here, friends. Do you know what that means?
Soup season!
Order your own MasterChefSeasonings Seasoning Salt so you can warm up with a bowl of soup as those temperature begin to drop!
Ingredients:
1 1/2 gal. chicken or vegetable stock
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup cut green beans
1 cup sweet peas
1/2 cup corn (optional)
1/2 head green cabbage age chopped
12oz can crushed tomatoes
4oz can tomato paste
1 tsp chopped garlic
3 large bay leaves
1 Tsp MasterChefSeasonings Seasoning Salt to taste.
Combine all ingredients in large pot and bring to medium simmer. Cook until vegetables are tender approx 1 1/2 hrs.
Beef Brisket
Whats that smell coming from the kitchen?
Beef Brisket!
Start with a brine of kosher salt, black peppercorns, coriander, garlic, bay leaves and Master Chef Seasoning Salt. Let brine for 18 hours, rinse and dry the brisket prior to applying a generous amount of Master Chef BBQ Seasoning & Rub.
Place in a smoker at 225 Degrees for 6 hrs, while basting every hour with your favorite beer and Worcestershire mixture.
After removing from grill, wrap in two layers of aluminum foil and let rest for 30 minutes.
The outcome? A Tender, juicy and delicious dinner! Serve with your favorite BBQ sauce.
Citrus Brined
Whole Chicken
Ingredients:
4 cups water
2 cup apple juice
1 cup lemon juice
1 cup lime juice
1 orange, cut into slices
1/4 cup kosher salt
1/4 cup white granulated sugar
1/4 cup brown sugar
2 garlic cloves, minced
1 teaspoon ground sage
1 teaspoon Hungarian or smoked paprika
2 bay leaves
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Directions:
In a 3-quart pot, add the 4 cups of water, salt, sugar, brown sugar, garlic, sage, paprika and bay leaves. Bring to a boil, stirring constantly until the salt and sugars are completely dissolved.
Remove from heat and let cool to room temperature.
Once the mixture has cooled, mix remaining water and juices in a plastic or glass bowl.
Completely submerge the poultry in the solution (a zip lock storage bag works well for smaller pieces like breasts). Cover and refrigerate for an hour per pound.
Once finished, discard the brine and pat dry with paper towels. If using the stronger salt solution, rinse the meat with fresh water before drying. If you prefer crispy skin, allow the meat to dry overnight, uncovered in the refrigerator.
Apply a mixture of Master Chef Seasoning Salt and BBQ rub and you’re ready to start cooking. Cook until internal temperature of 160 Degrees.
Enjoy!
Recipes
We encourage all of our customers to test out some of our favorite recipes using our famous seasonings. Feel free to tell us what you think or share your own recipes with us!
Thanksgiving Turkey
To brine or not to brine? That is the question.
Well folks, after 30 years of preparing and roasting turkeys for thanksgiving I've decided YES to brining. I've found the flavor to be enhanced while the moisture content is much higher.
I personally prefer a savory brine made with:
2 gallons cold water
2 celery stalks chopped
2 carrots peeled and chopped
1 onion peeled and chopped
1 cup kosher salt
1 teaspoon black peppercorns
2 Tablespoons master chef seasonings salt
1 Tablespoon ground sage
3 Lg. Bay leafs
4 cloves of garlic chopped
Combine contents in a large enough pot to submerge the turkey when cooled. Bring contents to a boil and make sure salt is dissolved and vegetables are softened. Remove from heat and add 1 gal of ice cubes to reduce temperature.
Once liquid is cooled submerge turkey entirely in brine for 12-24 hours.
Before roasting turkey, remove from brine and rinse thoroughly. Dry entire bird inside and out completely before rubbing the inside cavity and exterior with melted butter and Master Chef Seasonings Salt. Follow roasting instructions for your turkey and remember to always wait at least 20 minutes after removing the turkey from the oven before carving, allowing the bird to rest.
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Enjoy and Happy Thanksgiving!
Savory Herb and Sage Thanksgiving Dressing
1 large Onion chopped
3 Stalks of Celery chopped
2 slices of bacon chopped
1 Tablespoon rubbed sage
1/2 Tablespoon Master Chef Seasoning Salt to taste.
1/2 Tablespoon poultry seasoning
1 bag stuffing mix
1 1/2 cups Chicken stock
Sauté bacon, onion and celery until vegetables are translucent and bacon is cooked. Add seasoning salt, sage and poultry seasoning. In a large mixing bowl combine the sautéed mixture with bread stuffing mix and add chicken stock until you've reached desired consistency. Place in baking dish and bake until golden brown.
With all this Turkey Talk, don't forget the Cranberry Relish!
Beef Stroganoff
Tender Beef Stroganoff served over egg noodles garnished with a
dollop of sour cream...is your mouth watering yet?
Ingredients;
1 pound stew meat cut into 1/2 in pieces
1 cup chopped button mushrooms
1 teaspoon chopped garlic
1/2 medium onion diced
4 cups beef broth
1/4 cup flour
1 1/2 cups sour cream
1 1/2 Tablespoons Master Chef Seasoning Salt to taste
1/4 teaspoon fresh thyme
1/2 stick butter
1/4 cup vegetable oil
1 bag egg noodles
Directions:
Mix 1/2 of the seasoning salt with the flour and dust the sliced stew meat covering completely.
In a large stock pot, brown the beef thoroughly in a combination of vegetable oil and butter.
Remove meat and set aside.
Add onions, garlic and mushrooms to stock pot and sauté until soft.
Return browned meat and slowly add beef stock stirring constantly (sauce will thicken slightly).
Reduce heat and allow to simmer for 30-45 minutes until meat is tender.
Add sour cream and thyme thicken with roux to desired consistency.
Cook egg noodles separately.
Drain and ladle stroganoff over egg noodles and
garnish with a dollop of sour cream and chives.
Grilled Mahi-Mahi with herb butter
Ingredients:
Mahi-Mahi fillets
1/4 lb softened sweet butter
1/4 tsp chopped fresh garlic
Parsley to taste
1.2 tsp Master Chef Seasoning Salt
Start with 1/4 lb softened sweet butter, add 1/4 tsp chopped fresh garlic, and parsley to butter add 1/2 tsp Master Chef Seasoning Salt whip together. Roll in plastic wrap and chill until service. Grill fish until flakey and tender. Slice seasoned herb butter and place on top to finish.
