My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, June 2, 2010

House Seasoning

Every few days I will refer to House Seasoning and someone will ask " What's that? The only reason I'm giving it its own post is to refer back to it and not have to re-type it all the time.

Every chef I'm ever known has had their own "house seasoning", or chef's salt, but basically they are all the same unless you get a chef that is just trying to show off. It is a quick way to salt and pepper your food before or during cooking, and a little garlic powder never hurt anything.

Once you get in the habit of having this on hand you will never be without it. You can use plain old table salt and black pepper out of a can, but I think you will be happier doing it my way.

House Seasoning
yield 1 1/2 cups
print recipe

1 cup Kosher salt
1/4 cup freshly ground coarse black pepper
1/4 cup of garlic powder (not garlic salt)

Mix all together and store in an air tight container. One with a shaker top if you have it. Anything asking for salt and pepper use this.

You will not believe the difference it makes in your chicken, burgers, chops, etc. if you sprinkle them will this seasoning and let them sit overnight in the refrigerator.

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