Summer is officially here, and the true hero of the season? Everything Grill Seasoning. Inspired by Montreal-style grill seasoning, this blend is the perfect balance of herbaceous, smoky, and bold with a backbone of black pepper and fennel, layered with Sirārakhong Hāthei Chillies, Pahadi Pink Garlic, ajwain seeds, and a kiss of salt.
As its name suggests, it makes a damn tasty seasoning for anything destined for the grill (duh!)—from steak, ribs, and chicken to salmon, shrimp, and veggies (I particularly love it with summer squash, jimmy nardello peps, and eggplant). I even made y'all a foolproof guide to the perfect grilled steak here. It also makes the dreamiest burgers (on the grill or in a cast-iron pan!), and even amps up your average burger sauce to truly special levels.
Grill may be in the name, but when we say this is good on everything, we really mean it. So, I’ve cooked up a handful of new non-grilling recipes featuring this zesty little mix, too! Add a couple spoonfuls to a punchy dressing for Niçoise-ish Salad, mix a few tablespoons into the breading for the crispiest Everything Grill Chicken Cutlets (they’re egg-free and stay crispy for hours!), or use to season Sheet-Pan Tofu & Broccoli with green goddess dip. Plus, here’s three more non-recipe recipe ways to use Everything Grill Seasoning in your warm-weather cookin’:
- Sprinkle over halved tomatoes or cherry tomatoes drenched in olive oil and slowly roast until slumpy and jammy. (It’s great as an all-purpose seasoning for marinara, too.)
- Bloom a teaspoon or two in olive oil (bonus points if it’s in your Tadka Spoon!) and drizzle it over labneh, feta dip, or store-bought hummus.
- Mix a couple spoonfuls into softened butter along with some chopped basil and a little extra Pahadi Pink Garlic (now available in chef tins!), slather on bread, and toast for the most aromatic garlic bread of your life.
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