Emeril has his Essence and Paul Prudhomme has his secret seasoning salt but I think my Seriously Simple Seasoning Salt can match any chefs’ secret seasoning blend. I have been making this salt for 20 years and can’t imagine cooking without it. This is an essential in my cooking pantry year-round.

          Fresh garlic is one of the ingredients that make it so special so it needs to be refrigerated. If you find that the salt is a bit wet from the garlic, add an extra tablespoon or so of Kosher salt to the mixture.  Use as a seasoning enhancer and as a rub for poultry, seafood or meat. Keep refrigerated. This magic seasoning agent will elevate the flavor of just about anything you are cooking. If you make up a batch of this, it will last you for months with endless uses. Purchase peeled whole garlic cloves to make this up quickly.

Seriously Simple Seasoning Salt

Makes about 3 1/2 cups Seasoning Salt

30 medium garlic cloves, ends cut off

1 large head of garlic, peeled or 30 medium peeled garlic cloves, ends cut off

2 cups Kosher Salt

1 tablespoon onion powder

2 tablespoons paprika

3 tablespoons good quality chile powder

2 tablespoons ground white pepper

2 tablespoons celery seed

1 tablespoon ground ginger

1 tablespoon poultry seasoning

1 tablespoon dry mustard

1 tablespoon dried dill weed

1.    In a food processor running and fitted with the metal blade, drop in the garlic cloves and process until finely minced.

2.    Combine all the dry ingredients in a large measuring cup and add to the garlic. Process by pulsing until it is completely blended. Use a spatula to move the ingredients around. Place in an airtight container and in smaller containers with shakers on the top. Use as a seasoning agent. Refrigerate.

Braised Short Ribs

The first time I invited friends over for a casual dinner of these savory tomato and beer flavored short ribs with rustic mashed potatoes, you might have thought that I had made the fanciest dinner imaginable. There were so many “oohs and ahhs” over these succulent short ribs they have become one of my fall back dishes ever since. (The mashed potatoes had their fans as well.) When you want a truly hearty and delicious meal this is a combination that I recommend.

Short ribs come from the chuck portion of the cow and are cooked in many different ways. I am partial to long braising for a tenderizing effect that also brings out their rich and intense flavor. Korean short rib dishes involve marinating and then quickly barbequing them on high heat. French Pot au Feu, a kind of beef soup with vegetables, features short ribs that become fork tender when allowed to cook in liquid on a low simmer for a few hours. This slow cooking method contributes a deep beef flavor to the broth. 

(more…)