Savory Meat Flavorings

This is one topic I didn't have much research done on. Ideas for this section came from the 1930 edition of Holland's Cook Book compiled by Mrs. E. V. Turner, Culinary Editor and published by The Texas Farm and Ranch Publishing Co., Dallas, Texas.

Grilling and barbeques are so popular in cooking circles these days. Rub this, marinade that! It can be overwhelming. Just how many rubs and marinades can one store in their refrigerator or on the spice rack? Never fear! Wonder Dog is here!. Whoops! Wrong subject.

Here are a few tasty ideas for the next grill out or indoor barbecue.

FLAVORED VINEGAR

To make flavored vinegar, heat to boiling white, distilled vinegar, or cider vinegar if you prefer, along with your herbs.. Allow to cool. Pour in to sterilized jars, cover and store in a cook dark place. Use 3/4 ounce of fresh herbs to one quart of vinegar.

SPICY VINEGAR

Chop 1 cup of ripe hot peppers of your choice. Add1 cup vinegar and 3/4 teaspoon of salt. Pour in to glass jar or non-metallic container. Cover tightly and let stand for one week, stirring daily. Strain, bring to a boil. Allow to cool. Pour in to sterilized jars, cover and store.

BOUQUETS

I often wondered what bouquets were. I don't know why I struggled with this simple concept. Basically, it is a little bundle of fresh herbs, tied together, similar to a freshly picked bouquet of flowers. Now isn't that simple? For bouquets that can be stored for a long period of time, chop celery tops, cabbage leaves, parsley and green onions. Place in one layer on a cookie sheet and dry slowly in a warm oven at 200 degrees until well dried but not burnt. Mix together and store in containers. Great for vegetable soup.

MEAT SEASONING

Mix 1 tablespoon of dried lemon peel, finely chopped, 1 tablespoon course black peper, 1 tablespoon mustard seed, 3/4 teaspoon of each nutmeg, dried ginger, mace and cloves, 1/8 teaspoon cayenne pepper, 1 tablespoon course salt. Experiment with additional spices like dill seed, corriander seed, red pepper flakes, dried garlic and paprika. This seasoning is wonderful on steaks and pork chops. For a finer rub, grind all items in a small grinder or food processor.

TABASCO SAUCE

Take 36 large red Tabasco peppers or hot peppers of your choice and chop. Add 1 clove garlic, chopped. Place in small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the peppers are very soft. Place in food processor and blend till smooth. Drain in a sieve. Place in a sterilized jar and cover with vinegar. Cover and seal.