This thread is meant to be an offshoot of the amazing deal or two many of us got from Penzey’s Spices online recently.
We thought it would be fun to share recipes or ways you use the spices you got to enhance recipes/dishes.
Of course, there are other brands of spices…and good recipes for those too…but Penzey’s does have some unique blends - and I for one would like to be enlightened how to use some of them!
I have been using the 4/S special seasoning in many dishes where I would normally just salt while cooking. On chicken, in a potato hash, etc. I see they have a “spicy” version of 4/S too - I should get that some time!
One of the spices I got was the Pico Fruta - looking for suggestions of how to use this spice on any food products.
I love Penzey’s. Not so much because they have unique spices (although they do) but because they are friendly when I go in there, it smells wonderful, it feels very mom-and-pop-ish, and for some reason whenever I go in I walk out with something for free.
I order most of my spices from them online because I don’t have a store nearby. I always order a small jar of something new to try which encourages me to get out of the habit of just making the same things over and over again.
I got a jar of the Pico Fruta when it was first introduced. It is tasty just sprinkled over fresh fruit (especially melon). I also use it in a vinaigrette dressing for a slaw type of salad. Cabbage, jicama, carrots, red pepper, pineapple, edamame, cilantro, sliced almonds for the salad mix. Olive oil, rice vinegar, lime juice, Pico Fruta for the dressing. Great on its own, or as a taco ingredient.
I’ve also liked some of the “tasty tips” that came on the cards for each spice with the Heart and Soul box. We’ve tried most of the spices already. The galena, ozark, and Adobe were great rubs for meat (like the galena on ribs). I used the Italian herb mix on a brie and caramelized onion puff pastry pizza that I made. Have enjoyed all the spices!
I like to sprinkle Northwoods Seasoning, combined with a bit of sea salt and freshly ground Tellicherry pepper (also from Penzeys) over salmon or flounder fish fillets that I pan-fry.
We discovered the tasty joy of Galena street rib rub on chicken several years ago. We take a whole chicken, sprinkle the entire outside and the cavity with Galena, and roast it in hickory wood smoke on our grill. Delicious! H and I prefer the original Galena street chicken/rib rub to the 33rd and Galena, which is slightly different. Northwoods is good the same way but we love Galena best.
I hope mine comes soon. I had never heard of Penzey prior to CC. I’ve enjoyed the few spices I’ve ordered but they have mainly been basics. I ordered Sunny in Paris after reading about it on CC. I use it in a vinaigrette that has gotten compliments. 1 part Apple cider vinegar to 2 parts olive oil. Add Dijon mustard and a decent amount of Sunny in Paris. Blend it in my magic bullet and the result is a nice flavored salad dressing.
I make sweet potatoes. Peel and dice the sweet potato. Since my H doesn’t like them, I usually use about half. Mix together 1tablespoon olive oil, 1 tablespoon honey and 1/2 teaspoon of the Vietnamese cinnamon (it’s like a paste). Mix with the potatoes. Bake 40 minutes, turn over half way through.
1/4 cup olive oil. 2 tablespoons lime juice, 2 tablespoons taco seasoning and 2 teaspoons of buttermilk ranch mix. Maybe a little less of the ranch mix. Pour over chicken breasts and marinate. Again, it was like a paste and I just rubbed it on the chicken and let it marinate for an hour. Grill.
I also used Vietnamese cinnamon in an apple pie and DS3 thought it was amazing and could win contests.
The Chicago Steak seasoning (I received like 5 samples) is the best steak rub so far but I will be getting the Mitchell steak rub soon.
I use Mural of Flavor, Sunny Paris or Fox Point with scrambles eggs. Also Fox Point mixed into sour cream for a baked potato topping.
Grey salt and Tellicherry pepper sprinkled over salmon and searing in olive oil in a non stick pan. Then turn the heat off and cover until cooked through is great.
The Mexican Vanilla is great. Recently used in Million Dollar pound cake.
I wish I could remember when and how I first heard of Penzey’s. I’ve never lived near Wisconsin so maybe it was from a magazine ad. Let’s just say it was back in the day of paper catalogues only, and Bill Penzey’s rants had to do with the continuing embargo with Vietnam and how illogical it was, and how it was keeping us all from having the world’s best cinnamon, lol.
I love Fox Point on eggs too, and as an added flavor enhancer to many savory foods. If I’m making soup or white beans or something like that, I will always add some.
Bakers might want to try Cake Spice. It’s a blend of China cassia cinnamon, star anise, nutmeg, allspice, ginger, and cloves. It recommends using it in coffee cake, muffins, banana bread, etc.
