Using My Seasonings, Rubs, and Sauce Kits
- Tracy Scheckel
- Jun 1
- 4 min read
Updated: Jul 22
If you're a kitchen geek like me, creating sauces, dips, rubs, and seasoning blends from scratch is lots of fun. If that's not your idea of a good time, and you've purchased some of my seasonings, rubs, and sauce kits, here's the how-to that won't fit on the labels.
(CRISP: sesame seeds, minced onion, minced garlic. CHILI: chili powder
smoked paprika, ginger, white miso powder, cane sugar)
This kit includes some 'crisp' and some 'chili' is separate containers to allow you to toast the crisps and control the heat when adding the chili spices to the mix. Generally speaking, the blend is 1T of crisp to 1t of chili blend. When frying the crisp, I use equal parts of sesame or olive oil to the crisp mix. Once the crisp is golden that the chili blend is added, it's time to decide on texture.
For a pastier chili crisp add 1T of soy or tamari per tablespoon of crisp. (great to rub on pork or chicken before roasting or grilling)
For a wetter blend, add 2T of soy or tamari and an additional T of sesame oil per tablespoon of crisp.
if you're not using the entire batch, store your chili crisp in an airtight container in the fridge.
(Dried rosemary, thyme, basil, marjoram, Italian parsley, oregano, tarragon, ground fennel seed, and powdered bay leaf.)
This blend can be used pretty much in anything from seasoning chicken or pork to sprinkling into salads. Equal parts herb blend and sea salt makes a great rub for roasting chicken, turkey, or duck. A few tablespoons boiled into marinara sauce add a bright dimension to the flavor -- especially for pizza topping or to steam mussels.
Garlic Herb Dip Blend
(Dried rosemary, thyme, basil, marjoram, Italian parsley, oregano, tarragon, ground fennel seed, dill weed, powdered bay leaf, sea salt, dehydrated garlic & onion.)
This can be mixed (1-2 T / cup) with sour cream or full fat Greek yogurt for a delicious dip for raw vegetables, pretzels or chips; a tablespoon added to basic oil (1C) and vinegar (1/3C) dressing makes a great salad dressing.
Update: Great foe seasoning roasted veggies, and in twice baked potatoes.
Mole Mix
(Minced onion and garlic; smoked paprika; crushed red pepper; chili tomato, cocoa and peanut butter powders; dehydrated coffee, sea sale, cumin, cinnamon.)
The first time I tasted Mole was, believe it or not, at the Mexico Postillion EPCOT Center and I've not had a Mole as delicious ever since. if you're not familiar, a Mole (mo-lay) sauce typically includes chilies, nuts or seeds, spices, unsweetened chocolate, and a touch of sweetness. It can be saucy when thinned with a broth or pasty for using as a rub. It's typically served as a sauce with chicken, but is also used in its thicker form inside taco or burrito shells and with beans and rice. I've also used it as a base for salad dressing.
For my Mole Sauce blend, mix 1 to 1 with broth, a light cooking oil,or water for the paste consistency
For the sauce, use the paste as your base and thin it with pan drippings, broth, or even cream to the thickness you need.
For salad dressing, mix the paste with a light oil and balsamic vinegar.
Sweet 'n' Smokey Rub and Seasoning Mix
(Garlic powder, sea salt, cayenne, chili powder, onion powder, smoked paprika, brown sugar. And granulated white sugar}
I got turned on to smoked paprika when someone brought me some from Spain. One day when experimenting with seasonings for a pork roast I was slow cooking, I combined the smoked paprika with all of my 'go-to' spices like garlic and onion powders and salt. After a taste test, I decided that the paprika needed to be toned down a bit so I added some granulated sugar.
Aside from a delicious pork roast, this blend is delicious on fresh popped corn for a sweet and savory treat. It's great sprinkled on chicken wings before or after cooking, and my favorite application? Rim the glass of a Bloody Mary or Margarita (who needs Mescal) -- DELICIOUS!
Cheddar Dill Popcorn Dust
(Cheddar cheese powder and dill weed)
King Arthur Better Cheddar Cheese Powder has a permanent place in my pantry; it's great to whip up a quick cheese sauce for just about any application, and it enhances the flavor and creaminess of everything from grits to mac 'n' cheese. My favorite use if to sprinkle it on warm buttered popcorn.
After buying a bag of dill seasoned gourmet popcorn, I got inspired to play at home and came up with this blend. I sprinkle it on hot popcorn and toss it well. I've also stored the seasoned popcorn in an airtight container for more then a week.
Boiled or roasted potatoes only get better when you toss them with this seasoning.
Sweet Chili Cheese Popcorn Dust
(Cheddar cheese powder, chili powder, smoked paprika, brown sugar, and white sugar.)
Inspired by the smoked paprika and the blank canvas that is freshly popped corn, I mixed the cheese and paprika to come up with this blend. I definitely sticks to the popcorn better when it's freshly popped and still warm.
If you're not local and want to purchase any of the above, drop me a note and we'll arrange something.
