Spicy Seafood Seasoning
SPICY SEAFOOD SEASONING
Provided by Rena Coyle
Categories condiments
Time 5m
Yield One-and-a-half to two cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl and mix thoroughly. Place the spices in a jar and cover until ready to use.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 1 gram
THE FAMOUS SEAFOOD SEASONING RECIPE
This one really wasn't that hard to crack...The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice, or herb... But patient perseverance, and good ol' 'trial and error' saved the day. The original Old Bay® Seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.
Provided by The Colonel's Kitchen
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 180
Number Of Ingredients 12
Steps:
- Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.
Nutrition Facts : Calories 1.1 calories, Carbohydrate 0.1 g, Fat 0.1 g, Fiber 0.1 g, Sodium 245.7 mg
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- Miso (Soybean paste) amanda/Flickr. One of the basic Japanese seasonings, Miso is made from soybeans, salt and koji. Koji is a type of fermented rice, but it also sometimes made from barley, beans or wheat.
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- Su (Rice vinegar) kattebelletje/Flickr. In Japan, the rice vinegar has a higher acidity and flavor. There are two types of rice vinegar dressings – nihaizu (adding either soy sauce or salt) and sanbaizu (adding soy sauce and sugar).
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