Quick Reference Guide
Here is a list of our available Spice Blends that can be purchased at Hahn Estate's tasting room or by contacting me if you're local. We're still working on getting our co-packer sorted out so we can sell on Amazon - fingers crossed we have a date soon! -DF
Seafood Salt - This blend is sea salt with a three peppercorn blend, citrus zest, and herbs that compliments all your fresh seafood and perks up your vegetables as well!
Mighty Fine for Swine - It sure is! A perfectly balanced blend that loves make your pulled pork irresistible and your pork chops delectable and your ribs to die for with hints of maple and brown sugar and light on the salt so you can add more after you shred it!
Burgers-Steaks-Chops - This blend is great on the grill and is simply referred to as “the Burger Rub” by the inner circle who insisted that I sell it just so they could have this perfect, flavorful crust on all their burgers and steaks without owing me a case of beer!
‘Moroccan Your Socks Off?! - Well I will be when you put this blend on lamb, chicken, and vegetables as it brings you a taste of the bazaar! Not the bizarre; that would be bad.
Special Chili Blend - Originally a project to provide Butch Francis of Cowboy Sausage with the perfect chili blend, we have now found that not only does it make the best damn chili ever but it’s also great on flank steak, mixed with the seafood salt on fish tacos, on your juevos rancheros, or just about anywhere you want to add a kick in the pants!
Alda Love You Need - This exotic blend featuring juniper berries and orange zest is named for the actor that played my favorite gin swilling surgeon on M*A*S*H. My favorite use for this one is on braised pork belly with orange honey glaze.
Porcini Espresso Rub – First concocted in the mission to make the best Prime Rib ever (a smashing success BTW), this blend brings deep earthy tones to everything from salmon to pork rib roasts and of course a blue cheese and tobacco onion topped filet mignon!
Poultry Rub – Coming soon to a chicken near you - available for the first time ever at Hahn! Perfect for roasting any poultry it a special blend of herbs, peppers, salt, and citrus.
Mary had a little lamb...
You know, like, maybe a pound, and she wondered what she could do with it that would be quick and delicious. No, I am not going to try to stick with the corny nursery rhyme gag; I'm just going to tell you how to make phenomenal lamb skewers in about ten minutes. Several people have fallen in love with my spice blend 'Moroccan Your Socks Off!? just by smelling it (myself included! that and the Special Chili Blend - I could just stick my face in them all day long!). Other's still have been lucky enough to be around when I throw some on the fire and serve them up with some fresh tzatziki. The lamb skewers are simple:
1 Lb Ground Lamb*
1 rounded Tbsp finely diced shallot
1 tsp minced garlic
1 Tbsp 'Moroccan Your Socks Off!?
1 Tbsp Extra Virgin Olive Oil
8 - 12 bamboo skewers if you like.
½ C Tzatziki sauce
Combine all of the ingredients thoroughly. You can cook immediately or do in advance by a couple hours and let the flavors develop. Next, make 8 to 12 small balls and then flatten into oblong shapes. You can brown the lamb in a hot pan or on the grill. Either way, I recommend not fighting the skewers on their desire to burn on the grill by just not putting the meat on the skewer until its cooked. Then it's your call if you are serving these a a passed finger food (like the picture below that was taken at a friend's place last Easter) or maybe you just want to put them next to a fresh Greek salad and save your skewers for some other food that you want to watch fall off of them...
That's it for this one, but there are many other fun things to do with this spice blend: In smaller amounts it brings out the flavors in roasted or sous vide lamb without pushing the dish in a curry direction(I go really easy on the cumin and coriander), its awesome on chicken which a make a goat cheese bechamel to top that with and serve with cous cous and veggies. I'll post that up another day along with my Moroccan Ratatouille with herbed goat cheese - a ridiculously good vegetarian main course or side dish. Cheers!
Dyon J. Foster, Chef/Owner
Tips, tricks, tutorials, videos and odd ramblings that will probably mention food and drink!
Chef’s Palette Spice Rubs