Cajun Spice Mix →

This spice mixture can be used in any recipe that calls for “Creole” or “Cajun” spice. It can also be used as a rub for pork or chicken.

Ingredients:

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 1/2 teaspoons paprika

• 1 teaspoon ground black pepper

• 1 teaspoon onion powder

• 1/4-1 teaspoon cayenne pepper (depending on your taste; I use 1/4-1/2 teaspoon for a mildly hot mix)

• 1 1/4 teaspoons dried oregano

• 1 1/4 teaspoons dried thyme

• 1 1/4 teaspoons dried basil

• 1/4 teaspoon red pepper flakes

Directions:

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, basil, and red pepper flakes until evenly blended, or mix in a spice grinder. Store in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

Herbes de Provence →

This is a wonderfully flavorful spice mix to add to any poultry dish. Sprinkle 1-2 teaspoons over the meat before cooking, or add to any sauce accompanying poultry.

Ingredients:

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

Preparation:

1. Add all the ingredients to a spice grinder or mortar and pestle and grind to a coarse consistency.

2. Store with your other spices in a tightly sealed container in a cool dry place.

Beef Marinade →

This is a flavorful marinade to use with any lean cut of beef that can benefit from tenderizing (eg.Flank Steak, Sirloin, Round). The acid in the marinade tenderizes the meat and the other ingredients lend great flavor to the grilled beef. Marinate the steak 4 hours or longer. Note: use a dry rub like Montreal Steak Rub or Coffee Rub to add flavor to more tender, marbled cuts of beef like Porterhouse, Strip, or Rib Eye. If you’re not preparing a sauce for Filet Mignon, the filet will benefit from the flavor of a dry rub as well. Bring the meat to room temperature before placing on the grill. Cold meat cooks unevenly on the grill and will be tougher than meat that has been brought to room temperature before grilling. To prevent flare-ups on the grill, don’t forget to pat the meat with paper towels to remove excess marinade.

Ingredients:

• ½ c. olive oil

• 1/3 c. soy sauce

• ¼ balsamic or red wine vinegar

• 2 cloves of crushed/minced garlic

• 2 tablespoons Lemon juice

• 1 tablespoons Worcestershire sauce

• 1 teaspoons dry mustard

• ¼ teaspoon pepper

• ½ teaspoon. sweet basil (see note)

• ½ teaspoon thyme (see note)

*Note: you can substitute 1/2 teaspoon each of rosemary, thyme and fennel broken-up with the back of a spoon, or coarsely ground with a mortar and pestle or spice grinder.

Adapted from: Weber Grill Cookbook

Chicken Marinade →

This marinade comes from the Weber Grill Cookbook It is a great marinade for grilled chicken. Remember, to prevent flare-ups when grilling, pat the chicken dry with paper towels before placing on the grill.

Ingredients:

• 1/3 cup soy sauce

• ¼ cup olive oil

• ¼ cup red wine, sherry, or balsamic vinegar

• 1 teaspoon oregano (see note)

• ½ teaspoon sweet basil (see note)

• ½ teaspoon garlic powder or two cloves of garlic crushed/minced

• ¼ teaspoon pepper

• 2 teaspoons fresh lemon juice (optional)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Herbes de Provence- from Emeril Lagasse

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

*Note: grind the dried herbs with a mortar and pestle or a spice grinder. Spice mix keeps well stored in an air-tight container. Excellent used on Roast Chicken.