I have lots of little baggies in my refrigerator with various spice mixtures I’ve concocted.

I write the name and the date on the bag, but most get used before their time is up (they’ll last about six months, longer if you start with whole spices and toast and grind them first).

When I need something quick to sprinkle on my chicken or pork or shrimp for dinner, I just rummage through the baggies until something grabs me.

I turn to this Moroccan mixture often.

It’s spicy and slightly sweet, thanks to the brown sugar, which I add to all of my spice mixtures.

I like the hint of sweetness, and the sugar helps the crust caramelize when searing or grilling.

The addition of cinnamon, allspice and nutmeg adds an exotic twist to the earthy pepper and cumin flavors.

This Moroccan mixture is especially good on strong flavored proteins, like salmon, tuna and of course, a Moroccan staple, lamb.

Moroccan Spice

Makes 1/3 cup

Ingredients
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika or cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg

Method
1. Whisk all ingredients together in a small bowl.

2. Transfer to a sealable bag and label with the name and date (list ingredients if you want to remember them.)

3. Keeps for about six months in the refrigerator.

Tags: brown sugar, cumin, Moroccan spice blend, salmon, spice mix
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Salt used to be good as gold. Or at least it was traded as currency in ancient civilizations. Now it’s cheap and plentiful. We couldn’t survive without salt in our diet. Like most things that are good for us, too much can be deadly…even sodium.

Recently, I picked up a spice mix at a swanky Texas market, a mix from a company based out of Boulder, Colorado. Now, I know most commercial spice mixes contain salt, and most are too salty, which is why I normally create my own blends. But this one was called orange pepper and salt was the third ingredient (U.S. food labeling laws require companies to list ingredients in order, by weight, beginning with the heaviest weight.)

Many prepared spice ingredient lists begin with salt. But I thought this one might not be too salty since salt was third. I was wrong. Now, if I had just sprinkled a whisper of this salty, orange pepper combination on my chicken breasts, I might not have noticed so much.

But I like to coat my protein in spice mixes for a full-on flavor blast, and I loved the idea of a peppery orange crust on my seared chicken. The dang thing was so salty, I’m sure it raised my blood pressure on the spot. I still like the idea of the orange pepper combination, so I’ve created my own blend (that does have a touch of salt, but not enough empty the coffers at Morton’s.)

Gwen’s Peppery Orange Spice Blend

Makes 1/4 cup

Ingredients
2 tablespoons freshly ground black pepper (coarse grind)
1 tablespoon freshly ground white pepper (coarse grind)
1 tablespoon dried orange peel
1 teaspoon dried lemon peel
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon garlic powder

Method
Stir all ingredients together and store in an airtight container. Recipe easily doubles. Use on chicken, turkey, or even fish.

Tags: orange pepper spice rub, recipe, salt, spice rub for poultry, spices
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These luscious, sweet and spicy apples can be served many ways.  You could spoon them warm over vanilla ice cream, or pecan caramel ice cream.  You could top buttermilk pancakes with them.  Or you could even serve them as a side dish to baked or grilled pork chops or chicken.

Serves 4

Ingredients
3 large cooking apples, about 1-1/2 pounds (like Golden Delicious or Granny Smith)
1 tablespoon butter
1/2 cup brown sugar
1 tablespoon water
1 tablespoon lemon juice (or cider vinegar)
1 tablespoon dark rum (optional)
1/2 teaspoon cinnamon
pinch of ground cloves
pinch of ground ginger
pinch of ground nutmeg

Method
1.  Peel, core and slice apples into 1/4-inch slices.

2.  Melt the butter in a large skillet over medium heat.  Stir in the brown sugar, water and lemon juice and cook for about 2 minutes, or until the brown sugar starts to dissolve.

3. Stir in the apples, tossing to coat with the sugar mixture.  Cook, stirring often, until the apples begin to soften, about 7 to 10 minutes.  Stir in the rum if using, and the spices and cook until the apples are tender, about another 5 to 8 minutes.  Serve warm or at room temperature.

Tags: apples, sauteed apples
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A compound butter is nothing more than softened butter mixed with a flavoring ingredient, and re-chilled, usually in a log-shape, and then sliced to top hot foods.  Alternatively, you can place the butter in pretty ramekins and smooth the top with the back of a knife, or you can put the butter in a pastry bag and pipe out decorative rosettes with the star tip on wax paper and then chill.

Compound butters can top savory dishes or sweet ones.  Below are some ideas, followed by a recipe for a sweet and savory compound butter.

Maple Walnut Butter

1/2 cup (1 stick) butter, softened
1/2 cup toasted chopped walnuts
2 tablespoons maple syrup

Place all ingredients in a food processor and process until blended.   Remove to a serving ramekin or bowl and chill.  Keeps covered, in the refrigerator for 1 month.

Garlic Chive Butter

1/2 cup (1 stick) butter, softened
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh chives

Place all ingredients in a food processor and process until blended.  Remove to a small bowl and chill slightly.  Tear off a piece of plastic wrap, about 12-inches long.  Spoon slightly chilled but pliable butter onto lower half of plastic.  Fold over enough to cover, and using both hands, roll into a log. Twist ends and refrigerate until firm, about 1 hour.  Remove plastic wrap and cut into rounds about 1/2-inch thick.  Keep cold until ready to use.

Tags: how to make compound butter
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