Spice University - Thyme

A Little Spice of Life
From the Colonel

Thymus vulgaris

One of the more popular herbs in the American cuisine is thyme. There are many varieties of thyme. The most common are garden thyme and wild thyme. Garden thyme is sometimes referred to as English thyme or common thyme. Wild thyme is preferred in French cuisine, where it is a widely used herb. Another variety, lemon thyme, is an exquisite blend of the earthiness of thyme and the pure freshness of lemon. Lemon thyme is achieved by crossing common thyme with wild thyme.

There are very few poultry, meat, or vegetable dishes that can't be improved with the use of thyme. Thyme is also used for soups, fish, and eggs. Thyme is one of the ingredients in Bouquet Garni (typically parsley, thyme, and bay). It is also one of the ingredients in Herbs de Provence (usually chervil, tarragon, savory, marjoram, rosemary, thyme, lavender and sometimes fennel). The only caution in using thyme is that, in general, you should use less than you think will be needed. Remember, it is much easier to add more should the flavor be too flat.

Thyme’s popularity is nearly global. It is a common herb in Britain second only to mint in popularity. In addition to the myriad uses in American cuisine, thyme is also used in Cajun and Creole cooking. Thyme is a key herb in several Asian cuisines, as well as, being found in Jamaican dishes and Central American foods.

When you can't find thyme (no pun intended), you could try young sage leaves and flowers.

This months guest chef is Marilyn Harris.

Recipes

French Chicken in Red Wine
Pasta Salad w/Broccoli & Artichokes
Simple Savory Roasted Chicken
Italian Sausage Soup










Colonel De Stewart

Spice University - Bay

A Little Spice of Life
From the Colonel

Bay laurel Laurus nobilis and California Bay laurel Umbellularia californica

Bay is the Herb of the Year for 2009 as selected by the International Herb Association. Each year this group chooses a different herb to reign as Herb of the Year creating greater awareness for each herb chosen.

This ancient herb, bay laurel, also known as true laurel, sweet bay, Grecian laurel, comes from a Mediterranean evergreen. It has long, narrow, pointed, dark, and leathery leaves. The flavor is between eucalyptus, mint, lemon and fresh cut grass and has been described as smoky & spicy. Don't confuse this with California bay which is what is usually sold here as bay leaves. The leaves have a similar shape, but the California bay leaf feels softer by comparison. The flavor is pungent, sweet, lemony, and spicy, with a hint of cloves and bizarrely, turpentine.

It is the source of the laurel wreath of ancient Greece, and then later the expression of "resting on one's laurels". In the Bible, the sweet-bay is often an emblem of prosperity and fame. It is also the source of the word baccalaureate (laurel berry), and of poet laureate.

We are always cautioned not to eat bay leaves. Why is that? The reason is rather simple. bay leaves are very tough and when broken or chewed display very sharp edges. Our systems have a difficult time breaking these leaves down and making them soft. So, as they move through our bodies, they become like small razors tracking through our systems. The swallowed leaves can cause serious injury to your esophagus, stomach and more. Always remove the bay leaves from whatever dish you have prepared.

If you are out of bay leaves you may substitute thyme.

Recipes

Hearty Beef Stew
Paté Maison
Rabbit Stew
Urad Dhal









Colonel De Stewart

Spice University - Lemon Balm

A Little Spice of Life
From The Colonel


Lemon balm Melissa officinalis

A great lemon flavor that, well, isn’t from the lemon. The mildest of the lemon group of herbs

A member of the mint family, lemon balm is used as a calmative. It was used in the Middle Ages to reduce anxiety and stress. As a native of Southern Europe, it is still very popular and widely available in Europe. In Central Europe, lemon balm is sometimes used to flavor sweet drinks.

Lemon balm has lemon scented mint like leaves that are most often used to make an aromatic tea called Tisane. Its slightly tart flavor is used in salads and with poultry and meat dishes. Lemon balm is often used as a flavoring in ice cream and herbal teas, both hot and iced.

Most of the time, lemon balm is used in combination with other herbs such as spearmint. It has a great affinity with fruit, especially apples and is also frequently paired with fruit dishes or candies. Lemon balm can be used to add zest to sweet or tangy dishes. Besides spearmint mentioned earlier, it works well with allspice, bay leaves, mint, pepper, rosemary and thyme. Lemon balm is also great in fruit salads, green salads, herb butters, fruit drinks, and sorbets.

It can be used in egg dishes, custards, soups and casseroles. It is a delicious complement in stuffing for poultry, lamb or pork. Its subtle lemon flavor is perfect for sauces and marinades for fish. Lemon balm and chervil are also a good combination. Use lemon balm leaves for any dish containing lemon juice to get a more intense lemon aroma. If you are a pesto fan, like I am, try substituting lemon balm for basil in a batch of pesto. I don’t think you will be disappointed.

As balm, this herb is mentioned in the Bible. If there is no lemon balm to be had try lemon grass or lemon verbena.

Recipes

Smoked Salmon with Lemon Balm
Lemon Balm Syrup
Honey & Lemon Balm Tea Cookies
Lemon Balm Liqueur

Colonel De Stewart

Spice University - Dill

A Little Spice of Life
From The Colonel

Dill Anethum graveolens

Dill means pickling and so much more

Dill weed has been around for thousands of years. Romans in the first century were convinced that dill brought good luck. The name dill, probably came from the Saxon word dillan, to lull, for its ability to soothe colicky babies and for the Greek tradition of covering the head with dill leaves to induce sleep.

Dill leaves have a flavor that is pungent and slightly tangy, almost caraway tasting. Dill is one of the best complements for many foods not to mention their importance to dill pickles. Fresh leaves loose their flavor quickly when being cooked. For this reason it is always best to add them as near the end of the cooking cycle as possible. The herb is sold as both fresh and dried. There is quite a difference between the flavor of fresh and dried dill weed. While heat is the enemy of fresh and dried dill leaves, it brings out the flavor of the seeds. Dill seed, actually the fruit of the herb, are more strong and pungent than their counterpart, leaves. Dill seeds are the part of the dill plant used most often in its namesake dill pickles.

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. It is also indispensable for herb flavored vinegars.

In North Eastern Europe and Russia, dill is popular for pickled vegetables, which are produced in great variety, usually by pickling in vinegar. Fresh dill sprigs are mandatory in most recipes of that kind. In these regions with long, cold winters, preserved vegetables are an important source of vitamins and fresh flavor for the otherwise dull winter diet. Dill is also one of the few herbs used in the cooking of the Baltic states, where chopped dill is a frequent decoration on various foods (e.g., boiled potatoes), similar to the use of parsley and chives in other European countries.

Fresh dill leaves (dill weed) is a kind of “national spice” in Scandinavian countries, where fish or shellfish dishes are usually either directly flavored with dill or served together with sauces containing dill. German cooks also tend to use dill mostly for fish soups and stews. Dill reached the Northern latitudes probably via medieval monasteries, where it was grown as a medicinal herb.

Dill has, however, retained its popularity in its original homeland, Asia. Dried dill shows up in Georgia's (Russian Georgia not the US Georgia) famous spice mixture, khmeli-suneli and is also quite popular in Iran, where dill weed is usually employed for bean dishes, e.g., rice with boiled lima beans, baghali polo.

In India, however, dried dill fruits are occasionally used to flavor the lentil and bean dishes known as dal.

Recipes

Dill Lemon Cod or Salmon
Carrot Sticks and Dill
Marinated Vegetable Salad











Colonel De Stewart

Spice University - Nutmeg

A Little Spice of Life
From the Colonel

Nutmeg - Myristica fragrans

As far as I know, (and I am counting on you out there to set me straight), there are only three rather common plants that give us two very different spices from each plant. Eventually we will cover them all, but let’s start with, nutmeg and mace. I’ll give mace its due in a future article, but mace is the somewhat lacy cover of the nut that we call nutmeg. There is one more plant that does this but in our European based cuisine we rarely use either one. I'm talking about fenugreek seeds and fenugreek leaves. Never the less, we will cover these as well, some time later.

When Columbus sailed off and found a continent we all know and love, one of the spices he was looking for was nutmeg. Native to the Spice Islands, the seed of the nutmeg tree (a tropical evergreen) was very popular throughout the world from the 15th to the 19th century. In Colonial times in America, if you were invited to a fancy meal, even if it were being hosted by President George the First, you were expected to bring your own nutmeg, which you would grind onto the meat dish. You brought your own because it was too expensive for your host to provide. You used it on the meat of the feast in an effort to cover up the bad flavor of the usually partially rotted meat. Remember, no refrigeration back then.

Nutmeg can be used on savory things, as in the example of the meat above. It is still good used on meat, though these days the meat is usually not as rotten. But, we also love nutmeg in sweet dishes. In the Southern tradition a fruit pie just isn’t quite ready to be cooked if there isn’t some nutmeg in it. During the Holiday Season, I won’t drink my Egg Nog if there isn’t a good brisk brushing of nutmeg on top.

Nutmeg is best freshly grated. The flavor is delicately warm, spicy, and sweet.

If you don't have nutmeg, try using mace, but be gentle as mace is much stronger.

Recipes
This first recipe was accidentally left off of last month's list of recipes for chives. It is by my very dear friend Rita Heikenfeld. This is a "must try" recipe.

Shaker Herb Soup

These recipes are for this month's spice, nutmeg.

Butternut Squash and Cranberry Bread
Melon Soup
Scalloped Oysters 2

Colonel De Stewart

Calendar of Upcoming Events for April

April is a very busy month. First, is a wonderful class at Mt. St. Joe, here in Cincinnati on Trivia, Myths and Legends of Spices. This event is on Tuesday the 7th of April.


For the third year in a row Herbs & Spice and Everything Nice will be a part of the Fine Food Show which occurs during the first weekend of the very popular Cincinnati Flower Show. Please stop by and say hello. The details are below. Click on the image below for more information.

Next event is 1 Night 12 Kitchens at Midwest Culinary Institute. It is on April 26th. I will be doing a salt tasting in one of the kitchens. This event provides for the scholarship fund. It is a very worthwhile event, if you can join me, please do. I would love to see you. Click on the image below for more information.

Colonel De Stewart

Spice University - Chives

A Little Spice of Life
From The Colonel

Chives Allium schoenoprasum

Chives, a bold flavor from the smallest of the onion family.

Chives are diminutive tubular versions of scallion leaves (from the Latin ascalonia meaning onion from Ascalon). FYI, Ascalon (then spelled Ashkelon) was the oldest and largest sea port in ancient Israel. The Battle of Ascalon in 1099 is often considered the last action of the First Crusade.

Chives are the smallest member of the onion family. I used to wonder why they were always referred to in the plural. I never saw anything that referred to a chive. The answer is that they grow in clumps and not as individual flowers, so they are quite rightly, chives. When Columbus and others came to the new world there were very few plants and especially herbs that were familiar to them. They did know chives. It is one of the few herbs native to both the Old World and the New World.

Chives are used often in French cuisine. It is one of the four herbs found in fine (pronounced feen) herbs along with tarragon, chervil, and parsley. Fine herbs are also referred to as French sweet herbs. Given the fame and notoriety of French cooking, it is not surprising to find chives as a part of the cooking scene. What is a little surprising is that chives are also a major player in the Swedish cuisine. The reason for this is probably that they are one of the few herbs that can grow in a very cool climate.

When used in dishes, add the snipped chives close to the end of cooking to preserve their flavor and crispness. Both chives and their edible pink and lavender colored flowers are a tasty and colorful addition to salads. These flowers are also excellent when used to make flavored vinegars especially when using white wine vinegar as the base. Chives give a hint of onion flavor to egg dishes, cheese soufflés, salads, soups, cream cheese sandwiches, and sour cream dressing for baked potatoes. Chive butter is great with grilled chops and steak.

A member of the lily family, many of its cousins also appear in this collection. They include; onions, garlic chives, Welsh onion and garlic.

When chives are unavailable green onion tips may be substituted.

Recipes

Chives Halibut Stew
Chives Roasted Vegetables

Colonel De Stewart

Store takes Mardi Gras Prize

The store took first prize as the Best Mardi Gras Krew at Findlay Market for 2009. As you can see from the picture below the store really got its Krew on. Thaks to everyone that stopped by to enjoy the fun. I want to give a special thanks to our employees, who did a great job of making our stand and each other look fantastic. Well done!


The Colonel

Spice University - Paprika

A Little Spice of Life
From the Colonel

Paprika Capsicum annum

Paprika is made from certain very finely ground red pepper pods. The color can vary from light bright orange red to dark deep red. The flavor varies from sweet and mild to pungent and hot. Mild paprika can be found in any well stocked supermarket, while ethnic stores or specialty spice vendors will be necessary for a hotter more robust paprika.

Different varieties of bell peppers have been cultivated in America long before the arrival of the Europeans, so their native countries cannot be determined. South American origin is, however, established for all species of the genus Capsicum, which emerged probably in the area bordering Southern Brazil and Bolivia. The species started moving to the North by birds dropping seeds. Since paprika plants tolerate nearly every type of climate, the fruits are produced all over the world. But most of what is produced commercially comes from Spain, South America, California, and Hungary. Indeed paprika has long been more of a staple in Hungary than just a spice. In Hungary, they have elevated growing these peppers to an art, they have six classes or types of paprika ranging from delicate to hot.

When someone comes to the store and asks for paprika, we always smile and say, “Great, what kind would you like?” There are currently five different varieties available. Most of us know one or perhaps two different kinds, but at the supermarket it is difficult to find any but the mildest sweet variety. One of the varieties that has become increasingly popular is smoked paprika. Some vendors sell a smoked paprika that has had chemical smoke added to it, but the very best has been smoked in the traditional way of smoking peppers, with the smoke from a fire of burning wood. The most popular type seems to be an oak smoked paprika.

The Hungarian cuisine uses paprika in dishes such as chicken paprikash and goulash. It is used in many spiced meat products like Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews and casseroles. In India it is sometimes used in tandoori chicken to give it the red color. It is often used as a garnish for salads, appetizers and eggs. In Spain paprika is used to flavor shell fish dishes, rice, and to season tomato and green pepper salads.

An important thing to remember when using paprika in sauces is that it has a high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long. Surprisingly to some, this is the same variety of pepper that we see stuffed ubiquitously in olives. Yep, this is the same pepper that gives us pimento.

If you are out of Paprika you might try ground red pepper, but just an eighth of the amount, as it is far hotter and not as sweet.

The guest chef's for this month are Rita Heikenfeld and Debbie Spangler.

Recipes

Rita's Simple Grilled Chicken
Easy Grilled Asparagus
Paprika Salad Dressing
Paprika Moroccan Chicken
Paprika Pork Roast
Chicken Paprikash










Colonel De Stewart

Spice University - Adobo Seasoning

Catch the Colonel Sunday morning January 18th on Q102 FM with Amy Tobin on Amy's Table.

Welcome to Spice University

This is the first installment of what will be a full course on herbs and spices. It is my intent to share with you my knowledge and the knowledge of my staff here at Herbs & Spice and Everything Nice. Several of the chefs and restaurants that we supply have said that they will participate as well. To them I say, thank you. Be sure and give us your feedback on our efforts. I would like for this to be fun as well as educational. Thanks for taking this journey with us.

A Lttle Spice of Life
From The Colonel

Adobo a seasoning, a sauce, and a popular dish.

There are three completely different things that are referred to as adobo. There is adobo seasoning, adobo sauce and adobo (a dish renowned in the Philippines). This has caused a bit of confusion among American cooks. While I am most familiar with the seasoning, let’s take a look at all three of them and try to clear up the mystery of which is what.

Adobo seasoning is a Latino spice mixture used in various countries including Mexico. There can be several different combinations of spices that make up adobo seasoning. But, most will contain salt, garlic, Mexican oregano, and black pepper. Some other ingredients that might be found are onion, cumin, and cayenne pepper.

Adobo seasoning is flavorful and can be mild or hot. Add 1/2 teaspoon per pound for chicken, beef, pork chops, ribs or cutlets, burritos, or to spice up a bland salsa. If you make your own guacamole, adobo will take it to a new level! Some of the many other uses for adobo are as a rub on meats prior to grilling or frying or in taco meat mixtures. These spices are also the perfect seasoning for all your poultry and fish dishes, as well as, bean dishes.

Adobo sauce is a tart and rather sour sauce made of ground chilis, herbs, and vinegar. Most recipes that call for adobo sauce ask for it with chipotles as the chili pepper. Just to add to the confusion, adobo sauce is Latino as well. It is also used fairly extensively in the Southwest as a marinade for meat dishes.

Adobo is a specialty dish from the Philippines that is made with chicken or pork simmered in a mixture of garlic, vinegar and soy sauce. Inside the Philippines the most common meat is pork.

Some in the culinary world think that perhaps adobo made its way in many forms in Mexico, the Caribbean, and, with the same name but different flavors, in the Philippines.

So the next time you hear someone mention adobo you can ask them which variation they are talking about. You will be the expert. I would suggest you try them all. They are each very good.

Recipes

Crusted Tilapia with Adobo Seasoning
Chicken Adobo
Filipino Pork Adobo










Colonel De Stewart

Spice University...EQ (Party Source)...Mt. Saint Joe

First, I would like to thank everyone for a truly incredible Holiday season at the market. You have blessed us beyond our expectations. Thank you. We are in the final countdown to the New Year. Beginning in January we will start a project here on the pages of the blog that will hopefully continue for two to three years. Every month we will be presenting a different herb, spice or blend. We will provide you with information about each of the spices and tell you of subsitutes, if any exist, and provide you with several recipes to practice using each of the spices that we cover. I hope that you will enjoy this journey. The idea of Spice U. has me smitten. I am very excited about getting it started. I hope that you will share some of your recipes also. I would like for this to be very interactive.

I also want to point out a couple of things that might be of interest to you. On February 16th Alaina Repic and the old Colonel will be at the Party Source doing a four course menu. We will prepare, Scallops with Orange & Chervil Vinagerette, Salmon the Colonel's Way, Sweet Potato Salad, and Smokey Ice Cream. There are still some spots available. Here is where you register for this class and any other you might like to attend.

Then on April 7th at 12:30 I will be presenting a talk on Trivia, Myths, and Legends of spices at Mt. Saint Joseph Life Learn program. You may contact the Life Learn Programs office by either e-mailing Mary_Brickweg@mail.msj.edu or by phone: 513-244-4525.

All of us at Herbs & Spice and Everything Nice want to wish you the best New Year ever for 2009.

The Colonel

We Won

Wow! The Cincinnati USA Regional Chamber of Commerce selected Herbs & Spice as the recipient of the WE award for Best New Product or Service for 2008. What an honor! This is only possible because of you, our valued customers. Thank you for making 2008 the best year yet. The picture below will show you the beautiful award that we received. If you get a chance to come by the store, we will show it to you in person.

What a year end it has been! First Best in Cincinnati, an on-line magazine (see the November 7, 2008 post below). Then one of the 110 Best of Cincinnati picks by Cincinnati Magazine under the category Best Smoked Salts. Finally, to be chosen Best New Product or Service for 2008 by the Chamber, needless to say we are proud but humbled by all of this.

We are in the midst of a great December at the store. Thank you so much for your patronage. Just a quick reminder, after the first of the year, we will begin the Spice of the Month program, right here in the blog. The first five will be; Adobo Seasoning, parika, chives, nutmeg and dill. In addition to telling you about these spices we will also include recipes for you to try them. Some of you that have stopped by the store have mentioned that you would like to submit recipes for some of these spices too. I would love to see that happen. We are working on some ways to recognize and honor you for participating.

Our great staff along with Susan and I would like to wish you all a very Merry Christmas and/or Happy Hanukkah. Our prayer is for better economic times for 2009.

The Colonel

Chamber News and Go Bearcats

This is the press release from the Cincinnati USA Regional Chamber of Commerce. I thought you might like to see it.

Dear Friends of Herbs & Spice and Everything Nice:

It is our pleasure to inform you that the company has been selected as a finalist for Woman Owned Business of the Year - 25 or Fewer Employees by WE Celebrate, an awards program honoring the best of women in business. Company president Susan Stewart will be recognized at an awards breakfast next Thursday, December 11th, 8am - 10am at the Hyatt Regency hotel in downtown Cincinnati. The company is also featured in today's Business Courier. It would be wonderful if you could join us in honoring Susan, De and their company by attending the WE Celebrate Awards breakfast. Click here to register or call 579-3111 by Monday, December 8. We hope you will join us in honoring this amazing business and its outstanding leader!


Diana Long, SPHRProgram Manager - Women Excel
Cincinnati USA Regional Chamber
300 Carew Tower, 441 Vine Street
Cincinnati, OH 45202
dlong@cincinnatichamber.com
513.686.2946


Herbs & Spice is so proud of the UC football team. This has truly been an historic year for them. In their honor we have developed both a red, white, and black salt blend and a red, white, and black peppercorn blend. They are packaged up in a ready to use grinder. Come by and pick up yours for your Orange Bowl party. They are $8.00 each or both for $15.00.





The Colonel

Fox 19 and New Gift Items

I apologize for the late notice, but tomorrow morning I will appear on Fox 19 here in Cincinnati. I should be on sometime between 8:00 and 9:00am. I will be preparing the Colonel's Bourbon Sweet Potatoes.

We also have two new gift items for the holidays. There are two distinctive baskets. The first is our All Bourbon Basket. It contains your choice of one of our three Bourbon Barrel Sorghums, Bourbon Barrel Aged Vanilla Extract, Bourbon Vanilla Sugar, and Bourbon Barrel Smoked Sea Salt.



The second basket is called the Colonel's Favorites. It contains your choice of two of our five herbed vinegars, Herb Shop Cream Cheese mix, your choice of one of our marinades, Grilled Fruit Salad Mix (with the complete recipe), The Colonel's Pork and Poultry Rub, The Colonel's Smokey Rub, The Colonel's Chef's Seasoning Internationale, and The Colonel's Chipotle Spice Blend.




Colonel De Stewart

This is a great honor

I'm not really sure where to begin with this blog. I am so deeply touched by what folks have said. Ok, here is what I am going all maudlin over. If you go to http://www.thebestincincinnati.com/index.php?page=Home&screen=details&id=161 you can rate and review our store. This was the kind of reactions that I had hoped for when we first opened the store. I would encourage you all to go there and see what is being said. While you are on the web site, look around at some of the other businesses that are spotlighted. I consider it a great honor to be included. Thank you to everyone the made this possible.

Colonel De Stewart

CincyChic and More

CincyChic is an on-line publication that is targeted at women. The current issue is titled "Spice It Up" and there is a spotlight article on Herbs & Spice and Everything Nice. There is even a picture of Susan & I as well as some great shots of some of our salts. To see the whole magazine simply go to http://cincychic.com/. To go directly to our article go to http://cincychic.com/content/view/1386/1/.

Stop by and catch the new items we have. We have 2 herb calendars, a new Bourbon Vanilla Sugar, and the Colonel's Bayou Blend. The Bayou Blend is the spicest combination we have developed yet. So, if you are into heat, come by and give it a try. If you are thinking of giving a gift pack of spices for the Holidays, you will want to place those orders soon. We get a lot of special Holiday orders and the closer the Holidays get, the harder it is to accomodate your needs. We will have several different pre-packaged gift items available, but if you want a custom gift pack we would ask that you have that order in by December 14th. This will allow us time to complete everyones order.

I look forward to seeing or hearing from everyone soon.

Colonel De Stewart

Mt. Saint Joe and Taste Cincinnati Magazine

Sorry for the late notice, but I will be teaching at Mt. Saint Joseph College's LifeLearn class in Delhi tomorrow afternoon, September 30, 2008. I understand that there are 30 people registered and the room holds 28. This should be interesting. The topic is Salts of the World. I have samples of salts from many countries. We had to reschedule this class because of the unbelievable event of Hurricane Ike as he blew through Kentucky and Ohio. If you haven't been to the store this week, then you haven't seen the 11 new salts that have arrived. When you come into the store be sure and ask to see the salt bricks and salt plates. We will share with you what these are and how you use them.

I would also like to thank Stephen Kidd, Publisher of Taste Magazine Cincinnati. Taste is a magazine published four times a year. It is an excellently writen magazine with great articles and many recipes. The Restaurant Guide in the back of the magazine is amazing. There is even a map to help you locate every restaurant listed. In the Fall 2008 issue you will find my recipe for Chicken Pot Pie in a Sugar Pumpkin.

Colonel De Stewart

New Blending Station & Tailgating Recipe

If you have been in the market over the past two months, I'm sure you couldn't help but notice the construction area next to our spice cases. I am happy to announce that the "Blending Station" is now complete. It was worth the wait. Now that the construction is over, this is where you will be able to watch as we blend our many unique spice blends. Make sure you come by and take a look. I look forward to your comments.

While I'm at it I might as well put a plug in for the guys responsible. My buds Tony Zimmerman and Tiny Tim (yes just like Dickens) from AZA Construction built and assembled this masterpiece. (As of this writing, their web site is down. Thanks to the unusual Mid-West hurricane Ike that we experienced on Sunday.) Here is a picture that I took with my cell phone during construction, just to give you an idea of why I am babbleing over this new area of our store.





Here's a treat from Alaina Repic. Alaina is the manager of Herbs & Spice and Everything Nice and a recent Culinary Graduate.

TAILGATE TOUCHDOWNS

Alright you football fanatic foodies, it’s time to don the apron and get to cooking up a spread that will tackle your pre-game hunger and sack your tastebuds. Yes, folks it’s that time of year again!!! It’s football time and no one knows how to party more than a diehard football tailgator. Whether you are enjoying the game at home or have made the pilgrimage to the pre-game parking lot festivities this recipe is sure to please the crowd.

Now, this recipe may be new to some and old to others but when done right it will have your whole team cheering for more. Beer Can Chicken. First things first, before even thinking about throwing my soon-not-secret-rub on the bird you need to soak this bad boy in some of the Col.’s Basil Pepper Garlic Vinegar. Not only will this add tons of flavor to the chicken but it will make it tender and juicy as well. Pour the entire bottle into a large zip lock bag along with the whole chicken (eviscerated of course) and seal it up sometime in the morning. You may flip the bag over a few times to ensure equal coverage. By the time you are ready to start cooking it will be ready to go after patting it dry. Now, for the spices. Below is my recipe for BCC Rub but you may use whatever you like.

¼ c. Smoked Paprika
2 T California Garlic Granules
2 T Onion Granules
1 ½ T Salt
1 T Black Pepper (ground)
1 t New Mexico Chili Powder (optional)

Combine the above ingredients and rub over the chicken, and under the skin. Sprinkle a bit in the body cavity and reserve the rest for the beer can. Speaking of the beer, let’s take a look at our fizzy friends. We have a wide range of choices when it comes to which beer (or cola if necessary) we use. While I prefer a dark beer (i.e. Guinness or Anchor Porter) a nice wheat beer will do just fine. The dark beer adds a depth and sweetness that a regular or light beer just can’t match. Now if you are adverse to beer you can use any cola you like. Either empty half or drink half the can and add the rest of the spices. The last step here is to take an entire head of garlic with top cut off and most of the paper removed and put it down the neck of the bird to prevent the steam from getting out

Now that you have prepped the bird and picked your liquid it’s time to assemble. You may have seen the contraptions they sell to stabilize the concoction but it’s not necessary by any means. It will stay upright because of the can. The only rigging you may want to do is tying the wings together in front of the bird (as demonstrated below)




As for your grill you will want to place an aluminum pan underneath the bird to catch the drippings and prevent flare-ups. The grill or oven needs to be at medium heat (oven @ 350°). The chicken will cook for about an hour and a half, instant thermometer will register 170 when inserted into the crease between the leg and breast. Remove carefully, remember there is a molten can of liquid to contend with. That’s it!!!

Beer Can Chicken goes great with potatoes and roasted corn. Try your corn with Chef’s Seasoning available at Herbs and Spice, you’ll never look at corn the same way again.

Colonel De Stewart

Emerging Business for 2008

Thanks to your support Herbs & Spice and Everything Nice was runner up as the Emerging Business for 2008. We took 2nd place to a franchise. Why they were in there is anybodies guess. Oh well. Next year we our goal is to be named Business of the Year. All right, enough back patting.

Many of you have asked for reprints of my columns from PulseDT (formerly the DownTowner). So in and effort to provide you with this information, starting next week, I will begin publishing to the blog both the articles and the recipe(s) that go along with the article. They will not be in the order they were published the first time. I will most likely provide them alphabetically. All of the recipes that were published with the articles will also be included. Additionally, there will be several recipes that have never been published.

We are offering a new product. A good friend of ours, Rob Miller, has developed a great new mustard. Rob is currently hiding out in Pennsylvania. At $5.00 this large jar is a bargain.

Colonel De Stewart

Fox 19 Appearance

From time to time I am asked to make an appearance on Fox 19's morning show. Rob Williams and Sheila Gray are always gracious hosts. For those of you outside of the city, this is the Cincinnati Morning show on our Fox affiliate.

The last time I appeared was on Opening day. That day I boiled jumbo hot dogs in Morlein's Over The Rhine Ale and made Orange Tomato Ketchup.

This time I will be on at about 8:15 am on August 4th. I will be preparing a very delicous summer treat Watermelon Tomato Salad. For those in the Cincinnati viewing area, I hope that you can tune in and see how this works out. I will be given 3 whole minutes to put this salad together and talk to the host. My how time flies when one is having fun.

Colonel De Stewart