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Sunday, November 21, 2010

Seasonings Greetings!

By now you all know that Miss Ginger fancies herself quite the cook,  and the holidays always put her into the kitchen spirit!  She's not repeating her big Thanksgiving shindig of last year, however;  she just doesn't have it in her! This year, she and Brother B are going out for a quiet Thanksgiving!  Maybe Christmas, if the entertaining bug strikes!  Meanwhile,  she has been fixing herself some pretty delish meals,  and she has decided to share a couple of her "secret weapons".


Miss G has blogged before about Tony Cachere's Creole Seasoning-  a staple of Cajun and Creole cooking throughout Louisiana and the South! Most Cajun Momma's and Grandmomma's have a green box of Tony's right by the stove, ready to shake on anything that the rest of the world would season with plain salt. Tony's adds a red pepper, authentic Cajun spicy flavor to anything you put it on- and you can put it on just about anything! It's particularly good on chicken and seafood, and Miss G has even been known to shake it onto a big bowl of stove-popped popcorn!  The great thing about Tony's is that you use it just like salt- when it's salty enough, it's seasoned just right for most people.  Like it a little spicier?  They have recently come out with an "extra spicy" version that Miss G looks forward to trying!! (PS:  it's pronounced "sass- sha- ree!"


But even Miss G knows that Cajun Spice isn't appropriate for every food,  all the time!  So when she's not in the mood for red pepper spicy, she has another flavor cannon in her arsenal!


Weber Canadian Steak Seasoning may be the best thing even to come from our neighbors to the north since SCTV! Actually, it's made by a company in Memphis, so she's not sure why it's called "Canadian", but it's so delicious she's not going to pick knits! Miss Ginger buys it in a 28 oz. shaker at Sam's Club,  because she puts it on everything that doesn't get Tony's, but she's pretty sure you could find it at your local supermarket as well.  As you may have guessed,  it's perfect on steaks, and really all kinds of beef:  burgers, brisket, and Miss Ginger's newest obsession: short ribs! It's the perfect mix of salt, black pepper, garlic, and spices that make beef come to life.  There's a distinct hint of dill seed, which Miss G loves on beef!  But it's really good on other foods, too! Miss G finds that it's perfect on grilled lobster, and she also likes to use it in place of salt and pepper on eggs.  But perhaps it's best non-beef use is just to shake it onto salad in place of salt and pepper!


Take it from Miss G- if you are looking for a way to spice up your holidays,  these two products are lipstick smacking good!



4 comments:

Wonder Man said...

love some Tony's

Mr.Mischief said...

I love using Tony's on alot of food myself! :)

theminx said...

A friend from New Orleans gave me some Tony's back in the 90s, and I loved the flavor, but found it outrageously salty and best used in moderation.

Joy said...

Thanks for the new ideas for using both of these! Will do it asap! Haven't tried the steak seasoning but will.

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