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Home Brew Forums > Food and Beverage > Cooking & Pairing > Re-thinking some common spices
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Old 11-14-2013, 08:38 PM   #1
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Default Re-thinking some common spices

2 seasonings that are almost exclusively viewed by americans as holiday or desert spices, which are in fact savory, are cinnamon and nutmeg.

Cinnamon on cajun wings or barbecue imparts a slightly spicy zing that is fantastic.

Nutmeg now goes in my meatballs because of a recipe I had come across recently that was FANTASTIC. I am sure it is good in other things as well.

I am beating myself up a little for selling these spices short for so long, but who knew??

(Of course lots of people did, but few of them "american")

What you got??


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Old 11-14-2013, 08:40 PM   #2
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Here is the meatball recipe

1/3 cup very finely chopped onion
1 tablespoon very finely minced garlic
3 tablespoons finely chopped parsley
1 cup fresh bread crumbs
1 egg
1/2 cup cold water
2 tablespoons olive oil
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 1/2 pounds lean ground beef

Combine all, bake at 375 until nicely browned


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Old 11-14-2013, 09:00 PM   #3
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Nice thinking...

I love me some freshly grated nutmeg in a many things - one being smashed roasted sweet potatoes with some sage butter and salt & pepper. Or skip the sage, and use Sevilly orange zest... for a twist.

Cinnamon is tough because it seems to be a crap shoot at the grocery getting fresh and pungent sticks... A new Mexican market just opened up in town and has it - so will give that a go.

How about curry? I have been using yellow curry in chicken or tuna salad just to kick up the flavor a lot, and skipping the onions, replacing them with refrigerator pickled sweet peppers.
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Old 11-14-2013, 09:02 PM   #4
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Potato Sausage (patties)

Ingredients:
1/2lb coarse ground beef
1/2lb coarse ground pork
1C potato, shredded
1C onion, diced
3/4tsp salt
1/4tsp pepper
1/8tsp nutmeg
3tbsp milk

Directions:
Mix all ingredients together by hand then shape into 8 patties. Fry in a lightly oiled skillet on medium-low heat until well browned. About 10 minutes per side. Cook on medium low to ensure slow and thorough cooking all the way to the inside. Check the inside of one patty to ensure they are no longer pink inside. Serve hot.
Of course, you can adjust the spices to taste.
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Old 11-14-2013, 09:11 PM   #5
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Quote:
Originally Posted by mchrispen View Post
Nice thinking...

How about curry? I have been using yellow curry in chicken or tuna salad just to kick up the flavor a lot, and skipping the onions, replacing them with refrigerator pickled sweet peppers.
Curry was initially my only experience with cinnamon in a savory dish!

Cardamom, coriander and turmeric are seldom used in american cuisine, but are fantastic in yellow curry. Sounds great with the peppers!
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Old 11-14-2013, 10:10 PM   #6
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Grill or oven roast asparagus.

1 - Add EVOO, lemon juice, salt before roasting/grilling
2 - Hit with more salt, lemon, & a hint of fresh grated nutmeg after
3 - Orgasm
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Old 11-14-2013, 10:15 PM   #7
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Cumin is a great addition to pork - gives a little touch of heat and nice savory flavor.
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Old 11-14-2013, 10:20 PM   #8
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I've put nutmeg and sometimes all-spice in curry or stir fry all the time. I enjoy the dimensions they add to the dish.
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Old 11-14-2013, 10:23 PM   #9
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I will be using them more.

Cinnamon in Chili is another good one. Just enough to say "What is that???"
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Old 11-15-2013, 03:01 AM   #10
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I have another... perhaps not an unusual use, but was new to me.

Wife and I had this at a B&B in Colorado. Thick toast cut from sourdough, brushed with olive oil, and sprinkled with brown sugar and ground dried rosemary. It was served with a cold roasted herbed chicken, roast potatoes and carrot. The latter served with fresh rosemary sprigs. But that bread... amazing.

oh... peanut butter in every dark sauce, from chili to BBQ. A peanut butter and mustard BBQ sauce is really interesting - especially with some slow heat behind it - say cayenne and hatch chili peppers.

Dammit Cheesy - I am hungry now.


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