What is on your must have list from Ruth????

[Ron_L]

Ron.......what is chicken brine, and why do you have to dust them, and what is Blind Betty and what do you put it on? I am being totally serious.

Calm down... Take a deep breath... Step away from the chicken...

Remember, you asked...

Some meats (chicken and pork in particular) can dry out easily when cooked. If you give the meat a soak in a brine solution, a chemical reaction occurs between the salt in the brine and the meat. Basically, the salt level tried to equalize between the brine and the meat. Salt will be pulled into the meat, drawing in liquid and any seasoning in the brine. the actual salt will be drawn out again, but some of the liquid and flavor will be left behind. You can actually increase the weight of the meat by up to 15% this way. then, when you cook the meat it has more moisture so it will be juicier. I brine any chicken or pork that I cook. Beef is generally fatty enough to stay moist on its own.

The basic brine is one cup of salt to one gallon of water. You don't have to make a gallon, just keep the proportions the same. You can also add seasoning, etc. to flavor the brine. My basic chicken brine is 1/2 cup table salt, 1/2 cup soy sauce for the salt portion, 1/2 cup brown sugar, and then whatever seasoning I want to use. I add the salt and brown sugar to a 1/2 gallon of cold water (or a proportional amount) and heat it to a simmer. Then I shut off the heat and add the seasoning (CB Grill Rub in today's case) and let it steep for 10 minutes or so to extract the flavor from the seasoning. Then I add the soy and several ice cubes to cool it off and then add cold water to make a gallon total. You can add other stuff if you want. For the chicken tonight I added some painkiller mix (no booze) and a teaspoon of hot sauce.

I brine chicken pieces for about an hour. Pork chops usually get 3-4 hours. Larger chunks like whole chickens or a pork roast will get 4-8 hours up to overnight depending on the size of the meat. After the brining period I rinse the meat with cold water, pat dry and let it sit to air dry for a bit (15 minutes or so). then I dust with my final seasoning (whatever you want. CB Grill Rub for tonight). Then cook and enjoy!

Blind Betty is a brand of hot sauce that Ruth carries. They are made on St. John and there are three flavors, I think. Regular, Pineapple and citrus. I bought some of each. I put hot sauce on everything. I've only tried the pineapple and I put it in the pulled pork that we had last night and I put some in my tuna salad that I had for lunch today. Good stuff!

Whew! That was almost as long as my trip reports

Don't get me started on food, coffee or STJ!

[mbw1024]

That sounds great. Would something like Orange Roughy work as well? And no, my husband can make tea.

Ruth's Ginger Mango is on my list.

Thanks

I'm sure that would work fine I'm sure. When you think about the ingredients you are using, really how bad can it be? If you try it and don't like that technique then don't repeat it. That's my way of thinking.

I used thicker cuts of fish on the grill. Tuna, swordfish. My husband loves salmon on a plank but I'm not a fan of that fish.

[RD]

Ruth, here's your chance!!!

[cypressgirl]

Wow Ron........That doesn't sound like a Rachel Ray recipe, but I have seen that brine technique used on Thanksgiving turkeys.

I love hot sauce. I usually just use the regular tobassco, but I'll try the flavors yall suggusted.

I'm so bored with the regular menu I'm using, I thought these spices would help add flavor without all the extra calories.

Thanks guys!!

[brenda]

Ditto the Cruz bay Grill Rub. We got the 5 spice sampler pack the first time which allows you to try different ones at a very reasonable price. We liked the CB Grill Rub so much that I bought a whole pound when we went back. I was purchasing a new beach bag and I just used it as my shopping bag. Filled it right up, stuff for me and gifts. Love your store, Ruth!

Ruth, you may or not remember this even if you were working. That day I was visiting your store, some discussion came up about Stephanie Zimblist doing mail orders from you. We were all then racking our brains as to what show she and Pierce Bronson were in back in the 80's or so. Was that you working that day? Just curious. Anyone remember the show? I'll give a hint, it's two words.

[mbw1024]

remington steele

[brenda]

Yup. Maybe we are dating ourselve that we remembered it so easily

[cypressgirl]

I loved Remington Steele and I love Pierce now. He has aged really well!

Thanks for all the great advice. My list is growing!

[Kentuckygirl]

Great post cypressgirl! I made a list previously, but I'm getting some additional ideas here. I love seeing everyone's recommendations on using the ingredients! I can't wait until the cookbook comes out

[cypressgirl]

That's what we need....... a cookbook!!

Great idea Kygirl. You guys need to get busy!!! You could sell it for future trips to STJ. (or donate to charity)

I don't actually live on the computer, I'm watching Dancing With the Stars.

[AnyTing]

Vicki.....Please tell me what you put them on. If I buy that stuff without a plan it will sit on my shelf.

I'll try. I'm one of those cooks that doesn't use a recipe for anything and never writes anything down, so this will be kind of general. Like Ron said, the hot sauce is just good on or in anything you want to perk up a little. I have found the voodoo seasoning is good on any meat. I usually mix it with a little olive oil and put it on fish, chicken, or steak. It's good pan seared or grilled. The voodoo and creole seasonings are very good if you mix with some olive oil, butter, garlic, sea salt, cilantro and lime juice - very good on fish or chicken (I usually put some on it before cooking, some during cooking, and reserve a little for after cooking). Calypso sprinkle is good to mix with a little butter and put on veges or potatoes. I have also used it in dips and dressings. The salsa picante makes great salsa - use it, tomatoes, garlic, salt, little vinegar and/or lime juice, cilantro, onions, and some hot sauce. The salsa picante is also good to mix with ranch dressing for a sort of "salsa style" dressing. Cruz Bay Grill rub - already been said - it's great on steaks!

[mbw1024]

Yup. Maybe we are dating ourselve that we remembered it so easily

I don't even know if I ever watched it but these are the trivial things that fill the space in my head

[cypressgirl]

calypso sprinke.... what is that? Do you just mix it with sour cream like ranch dip mix??

Thanks for your ideas! It helps alot.

[obsessedmuch]

Okay, I'm now starving and have already had dinner.

This is a great thread and as if it wasn't going to happen anyway, I now know for sure I'm going to be stocking up at St. John Spice. Thank goodness they ship!

[AnyTing]

Okay, I went to look at my Calypso sprinkle packet to see what's in it and it doesn't say. It's got a bunch of green stuff in it. If you want a more specific explanation, we may have to turn to Ruth.

It's not salty, so it's good to add to dips and dressings, but you need some other things in there too.

The back of the bag says, "for salads, baked potatoes, dips, omelets, chicken salad, steamed buttered carrots, roasted beets."

Roasted Beets???? Ruth, what's up with that?