Here is a little peek into my spice cabinet. For as long as I can remember I have been using all of the items below in different combinations. Along with these spices I always keep fresh garlic and onion on hand because they always make any dish taste good. For chicken, beef, and pork I usually make a marinade using a combination of a few items out of all the photos below. Don't be afraid of them!
These are must haves in my cabinet. If ever I am out of the fresh onion and garlic I have the powder as a back up. Salt and pepper are very basic and are usually in all my dishes. Then I use either oregano or rosemary, at times both.
Here is where I get my little hispanic flair. Most of us who grew up in a hispanic household know what importance these items are in many dishes, from chicken to rice. Some for flavor others for color. (Note: Use the Bijol and Annatto in very small amounts.)
To make my marinade I usually use one or two of the liquids below. No matter what combination you use they always seem to compliment each other.
There is no rhyme or reason in how I mix the items above. These are great as starters and you can't go wrong. Challenge yourself and start with one item out of every picture and season a basic chicken breast. You will see how delicious the result and it will motivate you to try something different next time.
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