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
Posted in Miscellaneous, Recipes | No Comments »

She sits in the window, chin raised, eyes closed, bathing in the warm afternoon sun. Dogs love catching a few rays, but their masters physically need sunshine. Our bodies, the skin in particular, convert ultraviolet rays from the sun into Vitamin D.

Some nutritionists argue that we can’t get all the Vitamin D we need from food alone, and supplements aren’t absorbed as much as we think they are (and there is such a thing as too much Vitamin D). Food sources for Vitamin D include fatty fishes (like salmon) and fish oils (cod liver oil, anyone?) and many foods are fortified with Vitamin D, like cereals and milk.

Why do we need Vitamin D? Because it is essential for calcium absorption, and we need calcium for strong bones, among other things. Now, I’m not an expert on nutrition, but if I need more Vitamin D in my diet, am I going to take a swig of cod liver oil, or am I going to take a walk in the sunshine? What do you think?

Tags: cod liver oil, salmon, sunshine, Vitamin D
Posted in News & Nibbles | No Comments »

I might wax poetic about summer today, because it’s June, and it’s the beginning of that stretch of time that’s full of lazy days, fresh berries at the market that actually taste like berries and don’t cost an arm and a leg, and thoughts of backyard barbecues. The sun rises early and goes to bed late, teasing us with warm, gentle days and fooling us into thinking we have more time to play, cook and eat.

And then I remember the other thing about summer …. heat. Others go to the movies to escape the heat while I head to the grocery store. My favorite part of summer is meandering through the produce aisles, gawking at all the fresh corn, taunt green beans, red, ripe tomatoes and luscious peaches and nectarines.

I start fantasizing about cool, crisp salads, packed with crunchy vegetables, sweetened with peak-perfection fruit and topped with smoky grilled fish. I love summer.  And more often than not, a big salad is our reward at the end of the sun-soaked day.  I’ll never get bored with salads. There are as many variations in creating a salad as there are stars in the sky.

What constitute a salad? Pretty much anything, as long as it includes vegetables and a dressing. I start with greens. Sometimes it’s spinach, sometimes mixed baby greens, or butter lettuce, or watercress, or arugula. Then I think about vegetables. I shave carrots, slice brightly colored bell peppers, red onion, and maybe something green, too, like steamed sugar snaps, broccoli, or green beans.

Now I need a vinaigrette. The vinaigrette possibilities are just as endless. Maybe I’ll do an Asian flavored vinaigrette with ginger, soy, and sesame seeds, or a fruit based vinaigrette with strawberries or blueberries. How about an island-inspired vinaigrette with coconut, lime and mango? Whichever vinaigrette I choose, I make a little extra to marinate my protein.

Speaking of proteins, I love to grill fish in the summer, from the fleeting Copper River Salmon to the always available tilapia, or catfish. Shrimp and scallops are also on my summer radar, as is pork tenderloin, free-range chicken breasts and flank steak. I also love to grill chicken sausage to top my salads, and there are endless brands and flavors these days.

Finally, I top my salad with toasted nuts, or a sprinkling of cheese. I love to pair salty feta with the strawberry and grilled chicken combination, or Mexican Queso Fresco with a salad of grilled corn, chile-dusted shrimp and tossed with a lime vinaigrette. Just thinking about these possibilities is calling me to the kitchen, right after a trip braving the heat to the grocery store. How about you?

Tags: cheese, lettuce for salads, salmon
Posted in News & Nibbles | No Comments »

The Great Ranch Cookbook

Spirited Recipes & Rhetoric from America's Best Guest Ranches

Par Fork! The Golf Resort Cookbook

Culinary Expedition Through World Class Golf Resort Kitchens

The Cool Mountain Cookbook

A Gourmet Guide to Winter Retreats