What are your secret sauces and spices?

2»

Replies

  • shandy82165
    shandy82165 Posts: 184 Member
    McCormick's Caribbean Jerk Seasoning is one of my go to seasonings for chicken. Be careful to not breathe in the fumes as you cook, it's killer on the lungs!
  • KANGOOJUMPS
    KANGOOJUMPS Posts: 6,474 Member
    whiskey!
  • anybeary
    anybeary Posts: 188 Member
    Horseradish with a bit of light sour cream. Makes any steak a treat! I also love the Moroccan seasoning (spice aisle), and Japanese 7 spice (spice aisle). I make salad dressing with good quality balsamic vinegar, a little stevia, and some ginger and garlic paste. I make pad thai with shiritaki noodles (the 15 calorie/high fiber noodles in the veggie cold case) and use some of the powdered PB2 peanut butter to make a super low-cal/no sugar peanut sauce.
  • invictus_l
    invictus_l Posts: 1 Member
    edited March 2017
    can of hatch hot green chili's... makes any protein AMAZING
    and of course mrs. dash and pink himalayan salt never fail me
  • mrschwarten
    mrschwarten Posts: 194 Member
    I've been really into making what I call "Lynn's Special Sauce" (after the lady who taught me!), which I love on my Asian foods:

    A smidge of Sesame Oil, and Light (or low sodium, or whatever) Soy Sauce!

    Super basic, but so good! Not measured, just mixed until it tastes right. When I'm feeling super fancy :p I'll mix in garlic salt, onion powder, black pepper, maybe even ground ginger. I think I'll have my homemade chinese food for dinner tonight!
  • ritzvin
    ritzvin Posts: 2,860 Member
    Frank's hot sauce - eggs, soup
    Old Bay, Prudhomme Poultry magic - stir fry, deviled eggs, roasting poultry.
    dijon mustard/honey dijon mustard/spicy brown mustard - hard boiled eggs
    chili flakes - stir fry
    garlic, onions - stir fry, soup,... (I always have a baggie of chopped onions int he freezer, and buy the large jars of garlic paste and minced garlic).
    Balsamic glaze - hard boiled eggs, stir fry, salad, veggies
    tamari, vinegar - stir fry
  • ritzvin
    ritzvin Posts: 2,860 Member
    French_Peasant wrote: »
    Balsamic vinegar!!! The really good, aged stuff that is deep, dark and viscous. From salads (combined with EVOO and a bit of dijon to emulsify) to deglazing reductions over meat or roasted veg, it is simply amazing.

    Conveniently, one of the main grocery chains in my area sells an already reduced, thickened balsamic glaze in a squeeze bottle. I love that stuff.
  • Lizakabibbis
    Lizakabibbis Posts: 370 Member
    Louisiana Hot Sauce and Mrs. Dash Spicy Jalapeno Seasoning. Seriously, I put that Mrs. Dash on EVERYTHING!
  • Theo166
    Theo166 Posts: 2,564 Member
    Never heard of the Wasabi Furikake, will give that a try.

    For me, I like:
    - Garlic Salt
    - Pico de Gallo
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    fidycixer wrote: »
    cwolfman13 wrote: »
    I'm an avid cook and have a whole cabinet full of spices...no way I could list them all.

    Anything in particular you go to? Or a certain brand you recommend? I use a little bit of Penzy and some Wild Tree spices, but will pick up just about anything off the shelf.

    Other than S&P, not really...it just depends on what I'm making and what region of the world for flavor I'm looking for.
  • runningforthetrain
    runningforthetrain Posts: 1,037 Member
    Tahini sauce-- I love it on wraps and as a vegetable dip. Or on a hard boiled egg. YUM.
  • Oregondaisy64
    Oregondaisy64 Posts: 2 Member
    Flavored olive oils. Trader Joe's has garlic; Greek lemon; and black truffle in small bottles. Mix a little with FF Greek yogurt for a good chicken, turkey, or tuna salad base instead of mayo. I'm also hooked on TJ's 21 seasoning salute. Will try many listed on this post. Thanks!!
  • annette_15
    annette_15 Posts: 1,657 Member
    Nandos peri peri salt, TJs chile lime seasoning and garlic salt are my most used seasonings after salt/pepper
  • annette_15
    annette_15 Posts: 1,657 Member
    And ketchup and Stubbs original BBQ sauce
This discussion has been closed.

Categories