Favorites from Penzey's

I love their Herbes De Provence, Fines Herbes, Cinnamon, Garlic Powder, Toasted Onion Powder,

Smoked Paprika, Salt-Free Lemon Pepper, Ground Ginger, and more.

 
French Thyme, Juniper Berries, Caraway Seed, Smoked Paprika, Bay leaves

And more for sure- hot mustard powder, Greek Oregano, dried hot peppers, all things Penzey's works for me.

 
I know, it's not fair, but there is a Penzy's store 5 minutes up the street from my office..

I love going there at lunch. Favorites are just about everything I buy there! I have several of their cinnamon's but love their own blend the best. Bay leaves are terrific, smoked paprika, fennel seed, cumin, their crystallized ginger is my favorite-it is already in perfect baking sized pieces, ground ginger, vanilla.....

 
Penzeys

I love everything I've bought at Penzys esp. Medium chili powder, any of their cinnamins, powdered and also crystalized ginger, Fioiri di Sicilia (sp), vanilla. Also you can get samples of the following with these codes: taco seasoning 23557C, Creamy Peppercorn drsg base 26237C, BBQ 3001 22239C. Just received an order and they honored my expired codes. Great company and customer service is terrific. Enjoy!

 
never been to a Penzeys and won't order---shipping is outrageous to AK, and no free shipping. why?

USPO is not that much different to AK and HI. makes me crazy.

 
Bourbon-Glazed Brined & Grilled Chicken is delicious and uses 4 juniper berries, lol.

* Exported for MasterCook 4 by Living Cookbook *

Bourbon-Glazed Brined & Grilled Chicken

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish


Amount Measure Ingredient -- Preparation Method

Brine1 3 1/2- to 4-lbwhole chicken, cut into 10 pieces
-- (2 drumsticks, 2 thighs, 4 breast
-- pieces, and 2 wings; back discarded)
or
2 1/2- to 3-lbmixed bone-in, skin-on chicken parts,
-- such as breasts, thighs, and drumsticks
1/3 cup kosher salt
3 Tbs sugar
1 bay leaf (optional)
4 juniper berries, lightly crushed (optional)
4 strips lemon zest (optional)Glaze2/3 cup fresh orange juice
1/3 cup pure maple syrup, preferably grade B
2 Tbs bourbon
2 Tbs light brown sugar
1 Tbs Dijon mustard
2 Tbs soy sauce
pinch cayenne
Brine the chicken
1. Rinse the chicken pieces and set aside. In a large bowl or nonreactive
pot, dissolve the salt and sugar in 5 cups cold water. Add the spices and
zest (if using). Submerge the chicken pieces in the brine, adding more cold
water as needed so that the brine covers the chicken. If the chicken tends
to bob above the surface, set a plate on top to weigh it down. Refrigerate
for 2 to 4 hours.
Make the glaze
1. Combine the glaze ingredients in a small saucepan over medium heat,
whisking to combine. Bring to a simmer and cook, stirring occasionally,
until thickened and reduced by about one-third, about 10 minutes. Let cool.
The glaze yields about 2/3 cup (enough for 1 chicken) and can be made ahead
and kept refrigerated for days.
Prepare the chicken and light the grill
1. Remove the chicken from the brine, discard the brine, quickly rinse the
chicken and pat each piece dry with paper towels.

2. For a gas grill, heat all the burners to medium high for 10 to 15 minutes
before you start grilling.
Start cooking the chicken
1. Put the drumsticks and breasts, skin side up, over the medium-hot part of
the fire. Starting skin side up eliminates some risk of initial flare-ups
when the fire is at its hottest. (Since thighs and wings take about 5
minutes less to cook, start these later.) Watch the chicken carefully, and
if it becomes engulfed in flames from dripping fat, move the pieces to the
cooler part of the grill, or turn down the flame on one of the gas grill
burners. When the breasts and drumsticks are beginning to brown, after 5 or
6 minutes, flip them. At this time, put the remaining pieces on the grill,
skin side up, and cook them as you did the breasts.
Continue cooking
1. Flip the pieces every 6 to 8 minutes. If your grill is not cranking out
the heat, occasionally close the lid to make a more oven-like atmosphere.
(Be aware that covering a gas grill causes the heat to conduct more quickly,
so the chicken may begin to char if it's directly over a hot burner. If you
prefer to cook with the cover down, position the chicken over a turned-off
burner or a burner set on low, leaving the other burners on medium high.)
The chicken is done when an instant-read thermometer registers 170°F, or
when the juices run clear when the chicken is pierced, another 20 to 30
minutes. If you're not sure, cut into a piece of chicken and take a peek.
Glaze the chicken
1. Brush the glaze on the chicken during the last 10 minutes of cooking.
Coat one side, cook for 5 minutes, flip; brush the other side, cook another
5 minutes, and flip once more to heat the glaze.

2. Serve with red potato salad and colorful coleslaw.

Comments: Brining chicken makes the meat especially moist and tender while
also adding flavor deep within the meat. You'll get the best results if you
can brine the chicken for at least two hours, but even an hour makes a
difference.

Recipe Source: Fine Cooking


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Here's a brine for pork from my recipes. I've not made it.

* Exported for MasterCook 4 by Living Cookbook *

Brine for Pork Roast

Recipe By : bristolfarms.com
Serving Size : 0 Preparation Time: 0:00
Categories : Pork Sauce


Amount Measure Ingredient -- Preparation Method

2 quarts water
1/3 cup kosher (coarse grain) salt
1/4 cup granulated sugar
1 tsp thyme
3 bay leaves
5 whole cloves
10 juniper berries, crushed
1 tsp anise seed
1 tsp black peppercorns, crushed

1. Combine spices with 3 cups of hot water in a saucepan. Bring to a boil,
reduce heat, and simmer for 15 minutes. Cool to room temperature. Add 5 cups
of cold water.

2. Immerse pork roast in brine mixture, and refrigerate 12 hours or
overnight (up to 24 hours) turning occasionally if necessary for even
brining. Remove roast from brine, rinse, pat dry with paper towels and roast
according to your favorite recipe until thermometer inserted in center of
roast reads 155 F. Allow roast to rest for 20 minutes before carving.

3. Roast may be coated with bread crumbs or glaze of your choice before
roasting, if desired.

Cooking Tip: Smaller cuts of pork, such as pork tenderloins, may also be
brined in this way - but should be immersed in the brine solution for
proportionately less time, to avoid over-salting.

Recipe Source: bristolfarms.com


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Sauerkraut with Polish Sausage is another I've made and really liked.

* Exported for MasterCook 4 by Living Cookbook *

Sauerkraut with Polish Sausage

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Main Dish
Sausage Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

6 slices smoked bacon, cut into 2-inch-wide strips
1 large onion, sliced
1 carrot, chopped
1 2-lb jar sauerkraut, rinsed, drained well
2 cups dry white wine
1 1/2 cups chicken stock or canned low-salt broth
1 Tbs caraway seeds
4 juniper berries, crushed, or 1 tablespoon gin
1 1/2 lbs kielbasa sausage, cut into 3-inch lengths

1. Preheat oven to 300°F.

2. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over
medium-high heat. Sauté until onion is tender but not brown, about 5
minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut
to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to
simmer. Cover tightly, place in oven and bake 1 hour.

3. Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1
hour. Season to taste with salt and pepper.

Cooking Tip: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over
medium heat, stirring frequently.

Comments: Sauerkraut gets a smoky taste from bacon and
sausage in a recipe from Orbit, a Polish restaurant in Chicago.


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