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Spice Rack Basics Learn the basics for a great spice rack and how to make a spice rub. From "Home Made Easy" episode DHME-105

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• Oregano is often used in Italian cooking and is perfect in pasta sauce or with chicken.

• Rosemary is full of flavor and can stand up to strongly flavored meats like lamb and wild game.

• Basil has a soapy, light and refreshing taste that's great in pastas, tomatoes, chicken and fish.

• Sage has a slight smoky bitterness that's earthy. It's wonderful with chicken and turkey.

• Dill is tangy and distinctive and suits light fish, eggs, salads, sandwiches and spreads.

• Bay leaves are wonderful in a stew or soup. A little (a single bay leaf) goes a long way.

• If you like spicy foods you should certainly have red pepper flakes and cayenne pepper in your cupboard--both add a kick to just about any cooking.

Note: Dried herbs tend to have a little more consecrated flavor, so you don't need to use as much in a recipe as you would for fresh herbs.

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Homemade Moroccan Spice Rub

Homemade Moroccan Spice Rub

Ingredients:

1 Tbs. cumin
2 Tbs. garlic powder
1 Tbs. ground coriander
2 tsp. ground cinnamon
1 tsp. ground ginger
2 Tbs. kosher salt
1 Tbs. ground white or black peppercorns

Preparation:

Toss 1 tablespoon cumin, 2 tablespoons garlic powder, 1 tablespoon coriander, 2 tablespoons ground cinnamon, 1 teaspoon ground ginger, 2 tablespoons kosher salt and 1 tablespoon ground white or black peppercorns together in a bowl. Rub the mix all over the meat and cook as desired. You can even keep the leftover rub in an airtight container for the next time.

Note: This is a great spice rub for all sorts of meats, but it really works well with lamb.

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GUESTS :

Karen Bussen
Author, Simple Stunning Weddings
E-mail: Karen@karenbussen.com
Website: www.karenbussen.com