For the Outdoor Chef ~ 16 Jar Set
$122.00
For the Outdoor Chef
Master of Smoke & Fire
Featuring:
Adobo
Axiote
Black Bart
Blackening
Bonnes Herbes
Boot Jack
Chipotle Sea Salt
Herbes de Provence
Jin Yong
Montreal
Pacific Heights
Porcini Rub
Ras el Hanout
Rosemary Sea Salt
Stinson
XiMiTXURRi
All spices are packaged in our standard 3/8-cup glass jars with metal lids.
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Ras el Hanout
$8.50 – $25.50Ras el Hanout (“top of the shop” in Arabic) is an inclusive curry blend from Morocco using the most valuable spices in the shop. Our blend pairs Mace, Galangal, Cardamom, Turmeric, and Cinnamon, supported by just the right amount of heat from de Arbol Chiles. Rub into meats or vegetables, build a traditional curry, or add to oil to create a marinade. Perfect with chicken, lamb, pork, or squash, yams, or sweet potatoes.
Quick Tips:
- Mix 2 tsp olive oil and 1 tsp Ras El Hanout. Toss with bite-size pieces of cauliflower (or any in-season vegetable) and roast.
Recommended Recipes:
Boot Jack BBQ
$7.00 – $22.40Developed for a local chef who wanted a modern dry seasoning with traditional southern BBQ flavors. Use as dry rub for red meats & chicken or as seasoning in traditional BBQ sauces. Try with thinly-sliced roasted potatos, in hash browns, casseroles or egg dishes.
Hestia ~ A Greek Herb Blend
$7.00 – $22.40The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.
Cascabel Coffee Rub
$7.00 – $22.40Definitely not just for latte liberals, this contemporary steak rub pairs the flavor of dark French roast coffee with the Oaxacan Cascabel Chile. With medium heat and smoky chocolaty tones, pair this rub with steaks, chops, or any form of protein.
Herbes de Provence
$6.50 – $20.80Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminisent of many an impressionist painter. Rub on chicken or fish; add to stews and soups; mix with oil and vinegar dressing or a light marinade; sprinkle on eggs or vegetables. No added salt.
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