Make Your Own No-Salt Montreal Steak Seasoning!

 

I’m a big fan of Montreal Steak Seasoning, 

with the exception of the 

large quantity of salt it contains; 

I’d rather add salt to food separately.

Montreal Steak Seasoning was the signature blend used by Montreal butchers to dry-brine grilled and smoked meats.  Its flavor is similar to Easter European pickling spices, and is at its best when sprinkled on beef; however, it’s the perfect seasoning to perk up other meats, seafood, plus vegetables, and stews.

There are a ton of versions of this seasoning, that works well as a dry rub also. You could substitute smoked paprika, thyme, or rosemary, the possibilities are endless.  It’s super easy to make, especially in a Ninja processor.

By the way, if you’ve never used the Ninja Master Prep, you should go for it.  It can perform every function of a food processor, and more, in a flash, just like a Ninja warrior would.  I use it for everything…  from chopping ice to blending smoothies, shredding meat, to chopping veggies for salsa.

I’ve had more than my share of expensive food processors and threw them all to the curb after Bubba introduced to the Ninja!  

The price is right, cleanup is a snap, it takes up little space. It’s powerful, more than words can say!

And this No-Salt Montreal Steak Seasoning is powerful also ~  about as close to the real thing as you can get! 

Give it a try!

No-Salt Montreal Steak Seasoning

Ingredients:

2 tablespoons Hungarian paprika
2 tablespoons crushed black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground coriander
1 tablespoon dill seed
1 tablespoon red chili pepper flakes
2 teaspoons mustard seed

Method:

Combine all ingredients, mix well, crush slightly, using mortar and pestle or pulse once or twice in a food processor.
Store at room temperature, tightly capped in an airtight container away from heat and light.
Keeps for 1 year.
Printable recipe


Enjoy!



Disclaimer:  The opinions here are my own, no compensation for products.

Cocoa-Chile-Rubbed Grilled Pork Tenderloin

We know cocoa powder is generally used in desserts; however, occasionally, I’ve added it to savory dishes with wonderful results.  

Unsweetened cocoa adds a deep flavor to meat, particularly, when it is combined with chili powder, in a dry spice rub.  To that mix, add a little cinnamon, brown sugar and seasonings to coat pork tenderloin.  I let it stand for about an hour, but for even more flavor, coat the meat and refrigerate it overnite.


I saw this recipe on CHOW, and Bill and I were amazed with how good it turned out.  I adapted the recipe slightly, omitting cumin, as that’s one spice not bought, nor used here.  The spicy rub is easy, has a nice deep color for the pork and tastes scrumptious!  I will be repeating this soon!

Cocoa-Chile-Rubbed Grilled Pork Tenderloin
Adapted
Ingredients for the spice rub:

1 tablespoon chili powder
1 tablespoon plus 1 teaspoon Dutch-process unsweetened cocoa powder
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cinnamon
Place all ingredients in a small bowl and mix to combine; set aside.

For the tenderloins:

2 (1 to 1½ pounds) pork tenderloins
1-2 tablespoons oil

Method:

Trim pork of any silver skin and pat dry with paper towels.
Using your hands, rub the tenderloins all over with the oil.
Sprinkle them with all of the spice mixture, and rub until evenly coated.
Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
Heat grill to medium.  If the meat has been refrigerated, let it sit at room temperature for at least 30 minutes before grilling.
Place tenderloin on grill, cover grill and cook, turning every 5 minutes, until the pork is browned all over and an instant-read thermometer inserted into the thickest part registers 145 to 150 degrees, about 20-30 minutes.
Transfer pork tenderloins to a cutting board and let them rest for 5 to 10 minutes.
Cut crosswise into ½” thick slices and serve.
4-6 servings

ENJOY!

 

Simple Oven-Baked Tenderloin Pork Chops

They’ve done it again; new pork labels were in the grocer’s meat case the other day.  This time, the chops I bought were called "Tenderloin Pork Chops."  Never heard that one before, but here it is, the same chop as always:

Same, just a new name

The pork chop has a T-shaped bone running through it, similar to the T-bones of beefsteaks.  The chop is loin meat, separated by a t-bone, from a bit of tenderloin meat. 

Bill and I are both pork chop fans and this recipe, from Zweber Farms, is one of the best recipes for delicious, moist oven-baked pork chops that I’ve made.  

The chops are coated with a spicy rub and baked in a moderate oven, with the bone itself retaining moisture as it cooks, keeping the meat from drying out. 

The chops were tender and juicy; great tasting bone-in pork chops!

Is “Tenderloin Pork Chop” a new label to you?

Simple Oven-Baked Tenderloin Pork Chops

Ingredients: 

4 bone-in pork chops
2½ tablespoons Kosher salt
1 tablespoon dried oregano
1 tablespoon paprika
¼ teaspoon onion powder
½ teaspoon sweet basil
1 tablespoon cayenne pepper
1 tablespoon fresh cracked black pepper

Method: 

Preheat oven to 350 degrees.
Combine seasonings in a small bowl and sprinkle chops on both sides.
Arrange them on a baking sheet.
Bake for 20-30 minutes flipping them half way.
When nearing the end of the baking time, use a meat thermometer to check for doneness.  A done chop is 145-150 degrees.
Serve

ENJOY!

Cajun Rubbed Grilled Pork Chops

Shoe-leather pork!  

That’s what we had for dinner one evening years ago, after grilling pork chops on the Weber for the first time ~ they went straight from the packaging to the grill to the garbage.

Then I learned about rubs and brines to tenderize pork before grilling.  Pork is the one of the most versatile meats that can hold its own with bold seasonings. 

Purchase chops of about 1” thickness, no thin or frail chops.  Then rub them with the Cajun spices and let set in the refrigerator for at least an hour, before grilling them to perfection.

The flavors of this Cajun rub are spicy, with a touch of sweetness for moist and delicious chops.

We were amazed how tender and delicious the chops turned out ~ we ate Succulent and Smoky Chops for dinner last night!

Cajun Rubbed Grilled Pork Chops

Ingredients:

4 (1” thick) center-cut loin pork chops, with excess fat trimmed

2 tablespoons smoked paprika

½ teaspoon salt

1 teaspoon pepper

1 teaspoon brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

Method:

Combine the rub ingredients in a small bowl, 1-8 hours before grilling.

Coat the chops with the rub and place in a Ziploc bag.

Refrigerate 1 to 8 hours.

Transfer chops onto the grill over medium heat.

Cook for 18-20 minutes to 150 degrees internal temperature, turning once or twice.

ENJOY!

Spicy Peppered Salmon Fillets with Horseradish Drizzle

I’m a salmon aficionado, and pepper too ~ the peppermill is always nearby on the dinner table.  That’s why this recipe from the Chicago Tribune is a winner here!

The rich flavor of salmon is sometimes best when it’s cooked simply, and since it’s grilling season, salmon is just as delicious cooked on the grill instead of the stovetop.

Salmon fishing

Cracked peppercorns, peppered over the salmon, provide a little heat, but the star here is the creamy zesty sauce.  Horseradish provides a distinctive kick when stirred into creamy sour cream in making this zesty snappy sauce.  

Horseradish plant

This is truly delicious ~ we really liked this simple sauce over the salmon, and I will be repeating it often.  I’m thinking the sauce would be great over a burger also!

Spicy Peppered Salmon Fillets with Horseradish Drizzle

Ingredients:

4 (6-ounce) salmon fillets
2 teaspoons cracked or freshly ground pepper
¼ teaspoon salt
1 tablespoon olive oil
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or a sprinkling of dill weed, for garnish

Method:

Sprinkle salmon with salt and pepper on both sides, pat lightly so seasonings adhere.
Heat olive oil in large skillet over high heat.
Add salmon, skin side up.
Cook to sear, about 2 minutes.
Carefully turn with spatula, sear another 2 minutes.
Reduce heat to low, cover skillet.
Cook until salmon is almost cooked through, about 4 minutes, depending upon thickness.
Transfer to platter.
Meanwhile, mix together sour cream and horseradish in a small bowl.
Stir in enough milk to make drizzling consistency (it takes very little.)
Drizzle over salmon.
Top each fillet with dill for garnish.

Truly delicious!

ENJOY!

Creole Catfish with Vidalia-Olive Relish

President Ronald Reagan declared June 25th National Catfish Day in 1987, due to its symbolism of American summertime fun.  Catfish is also the fifth (see #5) most popular fish in America.

I know a lot of you, like me, think it’s great and the rest of you, wouldn’t dream of cooking up a batch; however, you should try this recipe for baked catfish. It just might cause you to like catfish!

Catfish takes on the flavors that it’s cooked with and in this case, spices add snap to the catfish, while the sweet onions and tangy olives in the relish make this dish mouthwatering delicious!

This simple catfish recipe is adapted from Cooking Light.  If you don’t like corn meal, substitute flour.  The blackened seasoning adds a definite kick to the fish ~ adjust to your liking.   Fried catfish is delicious, but baking it is a great change of pace and a healthy alternative.  It’s spicy delicious with the relish!

Creole Catfish with Vidalia-Olive Relish

Ingredients:

1 tablespoons plus 1 teaspoon canola oil

1 cup Vidalia onion, chopped

½ cup chopped red bell pepper

3 tablespoons chopped pitted green olives

3 tablespoons chopped pitted kalamata olives

2 tablespoons water

1 teaspoon thyme

½ cup corn meal

1 tablespoon paprika

1 tablespoon Old Bay Blackened Seasoning

1 teaspoon garlic powder

4 farm-raised catfish filets

Method:

Preheat oven to 425 degrees.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Add onion and bell pepper and sauté for 5 minutes.

Add olives, water and thyme and cook for 1 minute. Set aside.*

On a plate, combine corn meal, paprika, Old Bay Seasoning and garlic powder.

Dredge catfish filets through corn meal mixture, pressing and coating fish well.

Place fish on a non-stick baking pan that has been coated with 1 tablespoon canola oil.

Bake until fish flakes easily.

Serve with relish.

*Chill relish in refrigerator before serving, if desired; or, serve at room temperature.

This is some spicy delicious Creole catfish!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Quick Dill Pickles

The worker at the farmers' market brought in a basket of Kirby cucumbers while I was there yesterday, so I bought some to make this recipe of Martha Stewart’s that I’ve been hanging on to.

The word “quick” got my attention, and that they are, no canning involved.  There’s a great blend of pickling spices and garlic to go with the vinegar and a little sugar.  I let the flavors mingle in the refrigerator over-night and popped a couple in my mouth early this morning.  Yum!  They’re good and crisp, a little salty.

These are definitely worth making!  To me, nothing makes a sandwich taste better than a dill pickle topping it, or on the side ~ plus a handful of potato chips!

Quick Dill Pickles

Ingredients:

1 pound Kirby cucumbers, sliced

2 tablespoons coarse salt

1 cup water

1 cup white vinegar

1 tablespoon pickling spice

2 teaspoons salt

1 clove garlic

A few sprigs fresh dill

1 tablespoon sugar

Method:

Toss sliced cucumbers with coarse salt.

Chill 1 hour.

Rinse and drain.

Combine remaining 7 ingredients.

Stir well to dissolve sugar.

Add cukes and chill in a quart container overnight (or up to 1 month).

Happy Pickling!

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has unique tips on Tuesdays and yummy recipes every Friday!

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Pork tenderloin is a quick-cooking cut of meat that has less fat than beef and more protein than chicken breasts.  I’m always on the look-out for pork tenderloin recipes and this is a really good one from the New American Heart Association Cookbook. 

As stated in the cookbook, “A dry herb rub flavors the pork and makes a nice crust.  You may want to stop right there, or you can go one step further and add the tangy mop.”  I’m telling you; do not stop at the rub!  It is a great blend of herbs and does make the tenderloin crusty but, the apricot and mustard duo in the mop is magnificent.  And, adding the vinegar, honey and remaining ingredients makes it only better.

The cookbook proclaims that chicken and beef roasts are delicious with both the rub and the mop sauce. Try the mop sauce alone on its own over vegetable kebobs, beef, poultry, firm fish fillets or shrimp.  I second that with the mop sauce ~ it’s great on chicken and vegetables also, and I will be trying it on seafood soon!

Here’s the good recipe:

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Ingredients:

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 (1-pound) pork tenderloins, all visible fat removed

Vegetable oil spray

Dijon-Apricot Mop Sauce

Ingredients:

1 teaspoon canola oil

1 small onion, finely chopped

½ cup cider vinegar

¼ cup honey

¼ cup apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Method:

In a small bowl, stir together the rub ingredients.

Using your hands or a spoon, rub the mixture evenly over the pork and set aside.

For the mop sauce, heat a small pan over medium-high heat.

Pour oil into the pan and swirl to coat the bottom.

Cook onion for 2-3 minutes, or until soft, stirring occasionally.

Stir in the remaining sauce ingredients and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

(You may wish to reserve ½ cup of the sauce to use as a dipping sauce for the pork.)

Preheat oven to 350 degrees.

Lightly coat a baking sheet with vegetable oil spray.

Place tenderloins on the pan and into hot oven.

Using a brush, baste pork several times during baking time with the sauce.

Bake until 150 degrees on an instant-read thermometer, or to your liking.

Serves 6-8

ENJOY!

Slow-Cooker Bacon Jam

Dear bacon jam ~ I knew I loved you before I even made you! 

It’s sticky, porky, sweet, garlicky, savory and spicy.  Frying the bacon till crisp, and combining with onions, garlic and other ingredients, cooking long and slow for the onions to caramelize, allowing it to turn into a thick syrup; and finally, pulverizing it all in a food processor for one of the best chunky gustatory sensations you can imagine.

This recipe, from Martha Stewart’s Everyday Food magazine, has been floating around for at least a year, and I can’t imagine why it took me so long to finally make it.  The only change I will be making the next time is to double the recipe so as to share.  It is equally delicious served cold, room temperature, or warmed.  And it keeps well refrigerated for a month, if it lasts that long.

This is definitely one of the best things I have done with bacon.  I slathered this ‘jam’ on my toast this morning, but there are so many ways to enjoy it:  On a slice of tomato, on a burger, or a warm biscuit, grilled cheese, bagel chips, fried eggs, flambéed cheese, shrimp, scallops, whitefish, pork tenderloin, chicken, on crostini.  In quesadillas, on peanut butter or fried egg sandwiches, pancakes, waffles, burritos, pigs in a blanket, pizza, deviled eggs or potato salad.  Spread the bacon jam on a crescent roll before rolling and baking and serve either warm or room temperature.  Or just “straight-up,” right out of the jar!

Before

After 3.5 hours slow cooking

Slow-Cooker Bacon Jam

Ingredients:

1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed strong coffee

Method:

Line a platter with paper towels, and set aside.

In a large skillet, cook the bacon over medium high heat, stirring occasionally, until the fat is rendered and the bacon is lightly browned, approximately 20 minutes.

With a slotted spoon, remove the bacon to the platter to drain.

Pour off all but 1 tablespoon of the bacon fat (discard or reserve for another use).

Add the onions and garlic, and cook until the onions are translucent, 5-6 minutes.

Add vinegar, brown sugar, maple syrup and coffee, and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. 

Add the bacon, and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3½ to 4 hours.

If it starts to dry out after 2 or 3 hours, add ¼ cup of water at a time and stir well.

Transfer to a food processor and pulse until coarsely chopped.

Let cool, then refrigerate in airtight containers, up to 4 weeks.

Oh, my gosh, if you haven’t made bacon jam yet, you have to do it soon!  You might just love it and become addicted too!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.   She’s having an awesome giveaway now!