Fall Harvest Feast-Day 2

15 09 2009

OK, shopping done. Today we make two spice preps to use later in the week. This is  a key to successful mise en place, getting any and all available prep work done. You just do not want to do ahead of time things or processes (like cooking meat so you have to reheat) that will negatively affect the flavor. These spice preps will last several months; you can make batches (just follow the proportions) and place them in the spice cabinet. If you can find whole spices, then grind them (old coffee bean grinder is what I use, or you can use a traditional mortar and pestle) it tends to provide superior flavor. Here’s the first:

Basic Pork Barbecue Rub:

  • 1 tsp cumin seed
  • 1 tsp fennel seed
  • 1 tsp coriander seed
  • 1 tbsp Emeril Creole Spice
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp dried chipotle chile pepper

Toast the cumin, fennel and coriander seed lightly. Place those in a grinder and process. Combine with all the other ingredients and store. Feel to vary spice combinations as suits your preference, more heat? Add more cayenne. I recommend perfecting the basic first. Next verse, same as the first.

Apple Pie Spice

  • 4 tbsp ground cinnamon
  • 2 tbsp ground nutmeg
  • 1 tbsp ground allspice
  • 1 tbsp ground cardamom

Combine all ingredients in an airtight container, mix well and store. This will keep for several months. This is how we want to do it. We finished shopping and organizing Day 1. Today, just a  little quick work; we’ll do the same until the day of the feast so the majority of cooking (even for an all day Feast) and prep is done in small bite size bits even those with a busy schedule can easily get done.

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