As is evident by the sorry state of this blog, I am very busy these days. I am working on a temporary, and it's taking much of my time. It's the kind of work that I really enjoy, but also the type that is constantly on my mind. So whenever I sit down at the computer, I always feel guilty if I work on my blog, which is a labour of love, instead of the project, which is a labour of cold hard cash.
But while blogging is optional, cooking diiner seven nights a week is not and so I have moved toward simpler meals and more convenience items in my cooking. One such convenience item, sent to me by the company's PR team, is Spice Depot spice blends. The cool thing about the spices is that they are whole in the jar, and then the jar has a little built-in grinder, so you can grind them fresh, right onto your meat or veggies. I keep an old coffee grinder for grinding spices, but these days it feels like a pain to get it out and use it, so I appreciate the handiness of the built-in grinder.
I have used the New York Steak Spice blend to flavour a nice piece of filet mignon, a cut that always seems to have a beautiful texture, but falls short in the flavour department, and a bison sirloin steak (pictured below). The mix contains cumin seed, dill seed, mustard seed, as well as peppercorns and big hunks of salt, and dehydrated onion and garlic. A very nice blend, that tastes best if you use more than you think you need. Think of it as a dry rub, and keep grinding. Another good reason to use a lot of it is that although the spices stay fresher because they aren't preground, they'll still start to lose their flavour if the jar is in your cupboard for too long (Not that I follow my own advice: I have ground spices that I think I bought in Ontario, when I lived there five years ago! Terrible.)
(Click on the photo to see a legible version.)
I also put the New York Steak blend on eggplant and zucchini, before grilling it with plenty of olive oil. This gave the veggies a nice kick. I tried the spicy chicken blend on eggplant as well, but it was a bit too spicy. I did like that blend on grilled onions and corn on the cob, however. I think it's because they are a bit juicier, and soak up the spiciness. I have yet to actually apply the spicy chicken blend to any chicken, but I am looking forward to using it as a dry rub for a beer can chicken, before it gets too cold to go outside to cook.
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