Posts Tagged ‘seasoning’

Healthy Lunches…Just In Time for Bikini Season

Monday, May 11th, 2009
bikini-potato-beach-food-craft_big.jpg

For the last few years I’ve had the luxury of working from home.  For the past 60 days, I’ve been trying to take advantage of this luxury and cook more of my lunches at home.  Since taking up this new approach to mid-day meals — people have commented that I look thinner.  One person was even quoted as saying that I looked “thin and incredibly handsome”.  I had to include this comment in the blog!

I’m sure I’ve lost weight, but I don’t know exactly how much.  Our little boys broke our bathroom scale about a year ago and it has yet to be replaced.  My best guess is that I’ve lost around 10 or 15 pounds.

How I did it:

  • My secret has been to eat healthy lunches consisting of a meat and two veggies cooked with Mumbo Jumbo {no-nonsense seasoning}.  I’m not guaranteeing this approach will work for you (unless you also gave up 5 burger / bar food lunches like I did).
  • Once a week I try to eat a vegetarian meal (meatless Mondays) and when I’m out at a restaurant I try to pick the grouper instead of the ribeye.

I still eat out for lunch once or twice a week, and Urban Pie (my favorite local pizza joint) still sees me a couple nights a week, but despite all of that — I’ve been able to make a few smarter choices and lose that unwanted gut.

As for exercise — I have two young sons to chase around, and I’m coaching a teeball team (12 small boys to chase around).

So if you’re looking to eat a little healthier pick up some Mumbo Jumbo seasoning…use it on your favorite meat and veggies…and get “bikini-fine for the summertime”!

Results may vary…Shake…Grill…Enjoy,

Jeremy

The Babyback Experiment — 3 Racks, 3 Rubs, 1 Night

Thursday, May 7th, 2009

Southern Yum!

Picture 1 of 11

Last weekend I bought 3 racks of babyback ribs.  I decided to try a different kind of Mumbo Jumbo {no-nonsense seasoning} on each rack.  So I dusted 1 rack with Mumbo Jumbo EVERYDAY, 1 rack with Mumbo Jumbo JAVA, and 1 rack with Mumbo Jumbo MESA.

I used my favorite braising liquid on each rack and they turned out great! ( Below is recipe for braising liquid and instructions)

RESULTS:

The rack rubbed with EVERYDAY was outstanding, with traditional southern flavors of paprika, brown sugar, and cayenne pepper.  I’ve used EVERYDAY on ribs before — so I knew this rack was going to be good.

The rack rubbed with JAVA was really interesting.  I’d had JAVA many times on pork tenderloin — but never on ribs.  The white wine braising sauce and this coffee-based blend, with thyme and garlic gave the ribs a complex flavor reminiscent of African or Island cuisine.  These will wow some people — but may be a bit too “out there” for some folks who are accustomed to more traditional southern flavors.  I’ll definitely cook them again.

And finally, the rack rubbed with MESA was outstanding and also a couple people’s favorite (it was a real tough call for me between MESA and EVERYDAY).  The smoky flavors of MESA’s smoked Spanish parika, chilean Merken, and sweet sugars proved to be a great combination with the pork.

We paired all 3 varieties with some sauteed okra and a crunchy cole slaw…the verdict:  Southern YUM!

NOTE:  My wife had not eaten meat in 3 weeks when I sprung this experiment on her.  She sampled all of the above and said “WOW!”  Since she ended up eating a half rack — I took it as a compliment.  I look forward to trying them next time with ELEGANCE.  Stay tuned…

Here’s the full recipe and instructions:

Braising Liquid

  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hone
  • 2 cloves garlic, chopped

Instructions:

Wrap the ribs in aluminum foil.  Pour the braising mixture inside the aluminum foil.  Cook in oven for 2.5 hours on 250.  Remove ribs from oven and pour liquid from foil into pot.  Cook (reduce 50%) over medium heat for 10 to 15 minutes until liquid thickens.  Place ribs on grill for 30 minutes and brush with braising sauce.  Cook for a few minutes on each side to give ribs a nice char.  Braise and serve.

Shake…Grill…Enjoy,

Jeremy

Mumbo Jumbo Featured on Thrillist.com

Thursday, May 7th, 2009

thrillist-graphic.gif

Mumbo Jumbo {no-nonsense seasoning} was featured this week in the national food and dining section of  Thrillist.com.  Thrillist.com is a daily digest of “what’s hot in your town”.  Apparently Mumbo Jumbo is hot nationwide!   Here’s the link: http://www.thrillist.com/atlanta/mumbo-jumbo-spices

Shake…Thrill…Enjoy!

Yucca is Yumma!

Wednesday, April 22nd, 2009

img_0401.jpg

My friend Maria from Colombia has been teaching me a little about food from her country.   She’s recently been making some incredible dishes with yucca.  I had heard of and seen yucca in the store, but I had no idea how to cook with it.

Maria made a great side dish with “mashed” yucca the other day.  We served it with some pork chops with Mumbo Jumbo — EVERYDAY and a thinly sliced green tomato…yum!

Here’s the “Mashed Yucca” recipe:

Instructions:

  • Cut open yucca and remove “core”.
  • Chop into small pieces and boil until tender (20 to 30 min.).
  • In a separate dish mix olive oil, chopped tomato, diced onion, and chopped green onion (this is called Hogao and is pronounced “O-Gow”).
  • In yet a separate pan (we like to wash dishes) scramble 1 egg and mix in Hogao.
  • Add Hogao and egg mixture to yucca and sprinkle in Mumbo Jumbo — MESA seasoning.
  • Stir yucca until you have a nice mashed consistency….Kapow!

Stay tuned for Yucca Cakes — Stuffed with Chicken tomorrow…

Get The Skinny on Salmon

Saturday, April 11th, 2009
grilled-salmon.jpg

Mark Bittman wrote an interesting article in the NYTimes on salmon today.  Being from the South I’m no salmon expert, but I do know two things:  1) the best salmon I’ve ever had was in Seatle and 2) my Grandmothers make pretty mean croquets!  Bittman’s article gives you the true skinny on what we THINK we’re buying and what we’re REALLY  buying when it comes to salmon.

Side note:  If you want to make real tasty salmon (Atlantic, farm-raised, King, Alaskan, Coho or otherwise) — vigorously dust it with Mumbo Jumbo — MESA, wrap it in aluminum foil with a little olive oil, and throw it on a hot grill for about 12 to 16 minutes.  You’ll taste the smokey flavors of the Merken and Spanish paprika in the MESA.  I promise no matter what type of salmon you can source from your fishmonger — it will not disappoint.

Shake…Grill…Enjoy!