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Need lots of flavor...what are your fave seasoning blends/sauces?

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  • Need lots of flavor...what are your fave seasoning blends/sauces?

    For some reason right now, meat with the exception of shrimp or chicken is very unappealing to me. What's worse is that the only way I can tolerate shrimp or chicken is either fried or doused in some sauce. Not very Primal I know. There has got to be some way to turn ordinary ground beef into something exceptionally flavorful without adding a lot of dairy/mayo/etc. Same thing with steak, chicken, etc. Before pregnant my usual seasonings were mainly salt and garlic with some onion powder thrown in. That's not cutting it anymore. I need salty flavorful goodness...please help! Thanks!

  • #2
    Buy Mark's two cookbooks. They have lots and lots of sauces

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    • #3
      recipes index | theclothesmakethegirl

      Scroll down for spices and sauces.
      I tried the Sunshine sauce but overdid the lime.
      The Merguez seasoning is divine!
      I'm also fermenting some tomato ketchup, not sampled it yet... Fennel! | The Veg Patch

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      • #4
        recipes index | theclothesmakethegirl

        Scroll down for spices and sauces.
        I tried the Sunshine sauce but overdid the lime.
        The Merguez seasoning is divine!
        I'm also fermenting some tomato ketchup, not sampled it yet... Fennel! | The Veg Patch

        Comment


        • #5
          You might want to look at the many BBQ related web sites out there. As long as you watch out for the sugar and, if at all, use honey instead, you will find many exciting spice mixture recipes.

          Here are a couple of sites off the top of my head:

          BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers
          Barbecue and Grilling Recipes from the BBQ Pit Boys Barbecue and Grilling Show

          There is a whole world of flavorful beef and pork out there that is primal to the core (hold the sugar though :-)

          Texas is known for not necessarily fancying a lot of sugar in their rubs.
          Same goes for south western, mexican or carribean spices mixtures.

          There you usually have lots of heat and flavor and you can pick your level of pain/pleasure :-)

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          • #6
            Thank you! I honestly think I'd even take a sugar based rub over all the yucky fried oil and grains I've been having to consume. I consider it the lesser of the two evils!

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            • #7
              I really like chaat masala, an Indian seasoning blend. You can buy it in Indian stores or if you have access to a good spice store, make it yourself using this recipe:
              Homemade: Chaat Masala | eCurry - The Recipe Blog
              This is awesome sprinkled copiously on chicken, shrimp or vegetables.
              My food blog, with many PB-friendly recipes

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              • #8
                Ground beef loves umami. Simple tomato puree and roast, fry or bake a large mushroom until it starts to wet itself and squeeze it over the beef. Gorgeous! Slice the mushroom and add in.

                Funnily enough, the earliest "ketchup" recipes are little more than very wet mushroom relish.
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

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                • #9
                  I like parsley, onions, turmeric, black pepper, cumin, fennel and sea salt. In any combination, on any meat.
                  Crohn's, doing SCD

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                  • #10
                    Sriracha is pretty delicious. It has a small amount of sugar, and some preservatives.

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                    • #11
                      Originally posted by Ajax View Post
                      I really like chaat masala, an Indian seasoning blend. You can buy it in Indian stores or if you have access to a good spice store, make it yourself using this recipe:
                      Homemade: Chaat Masala | eCurry - The Recipe Blog
                      This is awesome sprinkled copiously on chicken, shrimp or vegetables.
                      Ooooo....I must find me some of this. It sounds yummy!
                      “You may have thought you heard me say I wanted a lot of bacon and eggs, but what I said was: Give me all the bacon and eggs you have.” - Ron Swanson

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                      • #12
                        On a different note, you could make a bone broth... Buy a load of cheap lamb bones and boil them in water. Strain out the bones and whilst the stock is warm, portion it out. I put some in containers to make soup, but I also freeze some in ice cube trays, which I can then add into whatever meat I'm cooking. Brings a delicious salty, gelatinous mouth feel to all ground beef and lamb which may be what you're looking for.

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                        • #13
                          Chilli powder
                          Paprika (sweet, smoked, whatever you can find)
                          Sage
                          Garlic powder
                          Turmeric
                          Garam masala
                          Ginger
                          Cumin
                          Cardamom
                          A Post-Primal PrimalPat

                          Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

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                          • #14
                            I keep my eyes open in the spices area of the store for combinations I like. Montreal steak spice is a must, so is Montreal chicken spice. Lately I've been using a lot of a divine garlic and roasted peppers spice mix. There's soone ingredients that aren't ideal, but it's a small part of something I use only a little of, so I just don't worry about it. I was recently introduced to Mrs. Dash and have to say, it adds some great flavour.
                            Fighting fibromyalgia and chronic myofascial pain since 2002.

                            Big Fat Fiasco

                            Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

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