The latest culinary tricks of the trade come from chefs who share their special spice blends in their cookbooks or recipes published in magazines and newspaper features. A few are nothing more than salt and pepper whereas others are more complex. Ultimately it’s the proportions that count, a blending that promises to make your food sing with flavor.
I’ve found six noteworthy chef blends that I use fairly regularly to season roasts, chops and steaks to more specific needs such as a wonderful recipe for glazed pork ribs and another for an awfully good meatloaf. Here’s the selection.
From top middle, clockwise: dried onion powder, pork rub, Savannah Rub, Perfect Roast Blend, Four Season Blend, Magic Dust
