Folsom Kitchen Blues
Alright so the following bits of culinary information and recipes are dedicated to my daughter Eli’s Ninong (Godfather), Michael Folsom. The recipes are easy to prepare and perfect for the novice cook, like you Mike which I assure you will make you look like a master even though your dietary preferences will state otherwise. First and foremost it is important to go easy with the rubs and start off using them lightly as you can always add more, but it is hard to remove them once they are added to your food. If need be sprinkle them like salt and then add more if your palate says to do so.
Chef Salt by The Spice Co. naturally!
We will cover off 3 recipes using a total of 4 products from our retail line of spice rubs under the guise of “The Spice Co.” if you don’t have the products you can purchase them from one of our retail partners listed at https://www.chefbrianhenry.com/shop or order them online at https://www.chefbrianhenry.com/shop If you choose to not use our products in the following recipes I cannot attest to what the flavours (that’s how we spell it in Canada)in these recipes will work out like for you so good luck with that… you’re on your own.
Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!
There will be three recipes in total that when combined together create a balance of flavours and textures that will please most any palate. I recently prepared this dish at a fundraising event and it was bestowed with a people’s choice award. The recipe is for a Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin with One Stinky Onion Marmalade and Mexican Kitchen Cartel Mayo. Although the recipe calls for beef you can use a pork loin or whole chicken. The recipe will yield enough food for 4-6 dinner guests with a bit left over for a sandwich or two the next day.
Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!
Now Michael to make this award winning meal you will need to start a day before you want to eat. It is also important to read the recipes all the way through before making them. This will ensure you have all the necessary ingredients and tools as well as an overview of the tasks that will be required of you to execute. We first need to start preparing the meal by concocting the accompanying condiments.
NOW AVAILABLE from The Spice Co. Humble Pie
First we will prepare the One Stinky Onion Marmalade…
One of the top 10 questions I get is, “how do you chop onions without crying?”
The answer is simple. Don’t chop onions.
Slicing or chopping onions can be among the most miserable of kitchen chores.
Our snotty, running noses and tears streaming down our cheeks make it easy to understand the purpose of onions sulphurous characteristics: to discourage animals from eating them.
Our bodies react to onions as they do because cutting an onion releases chemicals that combine to create lachrymator, a sulphur-based gas, which is also one of the ingredients in tear gas.
This gas reacts to the water in your eyes and nose, producing sulphuric acid, which causes that familiar burning sensation and produces tears and sneezes.
There are plenty of suggestions on-line as to how one may reduce the tearful effects of onions, I suggest that you just suck it up, chop the onions, have a good cry and get over it.
Onions are most often used as a sub-ingredient to help build foundations for great dishes. On occasion, though, they get top billing as the primary ingredient in recipes such as French onion soup, onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.
You can use any variety of onion to make the following recipe for One Stinky Onion Marmalade, but I prefer to use Red Italian onions aka: Bermuda Onions, with their striking colour preserved by the red-wine vinegar.
Serve One Stinky Onion Marmalade as a condiment. It makes for a light alternative to horseradish in beef dishes, and is delicate enough to be served with poached or smoked salmon.
One Stinky Onion Marmalade
Ingredients:
2 cups of diced red onions
1-cup red wine vinegar
2-3 cups granulated white sugar
1 tsp. “Humble Pie” Spice Blend, from The Spice Co. (optional)
Method:
In a large saucepot, combine diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes.
Reduce the heat to medium and allow the mixture to simmer for 15 more minutes, stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.
Alright so the next recipe is a bit easier to pull off….
Mexican kitchen Cartel Mayo
Ingredients:
1-2 cups of mayo, the full fat kind
1 – 2 tbsp. “Mexican Kitchen Cartel” Spice Blend, from “The Spice Co.”
Season with to taste with” Chef Salt”, from “The Spice Co.”
Method:
Stir ingredients together until evenly incorporated. Cover and let it rest overnight in the refrigerator so that the flavours have time to develop. Give it a taste the next day and up the amount of “Mexican Kitchen Cartel” Spice Blend if you want to give it more kick.
The final stage of this recipe takes about 15 minutes to prepare and about 3 hours to cook so think about it and plan on when dinner will be.
Slow Fire Roasted New York Striploin with our Kick Ass Cajun Rub!
Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin
Ingredients:
5lb beef roast like Ny Strip, Prime rib, or pork loin roast, or whole chicken
3 tbsp. “Kick Ass Cajun” Spice Blend, from ”The Spice Co.”
3 tbsp. brown sugar
¼ cup apple juice
Method:
Stir together the “Kick Ass Cajun”, brown sugar and apple juice in a non-reactive bowl. Thoroughly rub the spice and sugar mixture all over the roast or birds. For best results cook the roast on a charcoal or wood-fired barbeque at 275 °f for 2 ½ – 3 ½ hours. If you do not have access to a barbeque roast the meat in a roasting pan with a wire roasting rack. Use a meat thermometer / probe to check the internal temperature of the meat. For beef or pork you will want to reach an internal temperature of 135 °f – 140 °f for med-rare. Chicken will need to go a bit higher to 170 °f internal temperature.
To serve slice your steak, pork or chicken in thin slices, like a 1/8th of an inch thick. Pile the slices up on a tossed salad, rice or your favourite sandwich bread. Top the meat with a generous dollop of the One Stinky Onion Marmalade and drizzle a tablespoon or so of the “Mexican Kitchen Cartel” Mayo on top of everything and get to eating.
Your finished recipes should look like this!
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