S&B Seasonings; A Lifestyle Blog-a-zine!
Share the Secret!G.M., Ford, Chrysler, Big 3 or 3 big losers
I found this post interesting, my first time seeing it even though I’m sure it’s been out for a while. It makes a valid point, especially in the financial situation that the “Big 3” are in now not to mention the Nation. I have family employed by the automotive industry, and would hate to see them harmed by big Governments financial decisions. What most of the ppl in the U.S. don’t seem to understand is that so much affects the automotive industry, and vice-versa. There are suppliers, and smaller companies that will be run out of business. All 3 are also international businesses and other countries depend on that financial stability. But enough about my opinion, let me know what you think of this post…
GM, Ford & Chrysler
INTERESTING…maybe the country should consider bailing them out to some degree
Nothing needs to be said.. Ford, Chrysler and GM’s contributions after 9/11
An interesting commentary…You might find this of interest:
CNN Headline News did a short news listing regarding Ford and GM’s contributions to the relief and recovery efforts in New York and Washington as a result of 9-11.
The findings are as follows…..
1. Ford – $10 million to American Red Cross matching employee contributions of the same number plus 10 Excursions to NY Fire Dept. The company also
offered ER response team services and office space to displaced government employees.
2. GM – $10 million to American Red Cross matching employee contributions of the same number and a fleet of Vans, SUV’s, and Trucks.
3. Daimler Chrysler – $10 million to support of the children and victims of the Sept. 11 attack.
4. Harley Davidson motorcycles – $1 million and 30 new motorcycles to the New York Police Dept.
5. Volkswagen – Employees and management created a Sept 11 Foundation, funded initial with $2 million, for the assistance of the children and victims of the WTC.
6. Hyundai – $300,000 to the American Red Cross.
7. Audi – see VW
8. BMW – Nothing.
9. Daewoo – Nothing.
10. Fiat – Nothing.
11. Honda – Nothing despite boasting of second best sales month ever in August 2001
12. Isuzu – Nothing.
13. Mitsubishi – Nothing.
14. Nissan – Nothing.
15. Porsche – Nothing. Press release with condolences via the Porsche website.
16. Subaru – Nothing.
17. Suzuki – Nothing.
18. Toyota – Nothing despite claims of high sales in July and August 2001. Condolences posted on the website .
Whenever the time may be for you to purchase a new vehicle, keep this information in mind. You might want to give more consideration to a car manufactured by an American-owned and / or American based company.
Apart from Hyundai and Volkswagen, the foreign car companies contributed nothing at all to the citizens of the United States …. It’s OK for these companies to take money out of this country, but it is apparently not acceptable to return some in a time of crisis. I believe we should not forget things like this. Say thank you in a way that gets their attention…
Won-Ton Tyme!
Wontons aren’t just for the chinese restaurant or for those with a little more exposure; the occasional appetizer with the standard sweet & sour sauce. However you can turn these little gems into just the thing for your party or dinner. Though this post shows you how to make won tons and there’s a nifty recipe for “A” filling. I’ll have to show you how to make the soup another time. Don’t worry, it’s a standard comsomme’ recipe. (only one of the hardest soups to make.)
First you need to get together your Mise en place… (a French phrase defined by the Culinary Institute of America as “everything in place“, as in set up.)
Ingredients:
- 10-20 6×6 inch wonton skins (4×4 inch would be better)
- (2) – 8 oz boneless skinless chix breasts
- 4 tsp chopped scallion (set half to the side)
- 3/4 tsp minced fresh ginger
- 1 tsp minchd fresh garlic
- 1 tbsp S&B White Seasoned Salt
- 2 Egg whites
- 1 tbsp toasted sesame oil
- 1 1/2 tsp soy sauce
- 1/2 tbsp Crushed Red Pepper
Equipment:
- Mini Deep Fryer (optional)
- Mini Food Processor
- Cutting Board
- 4 C. Simmering, Seasoned Chicken Stock
- Chef’s French Knife
- Several small storage containers
- Rubber spatula
- Lg Slotted spoon
- Teaspoon
- Pastry Brush
- 3 Hand Towels or Cleaning Cloth’s
Directions:
Place all ingredients in the food processor and puree’ until smooth. Remove lid, stir with rubber spatula and continue to puree’ for another 15 seconds. Remove from bowl and place in a storage container & refrigerate for 1 hr. Assemble the rest of your materials and start to heat your stock or heat up your mini fryer.
Place the Won-ton skins on the cutting board and remove 11/2 to 2 inch’s from the top and right side. *(If you want larger wonton’sleave them at their original size.)
Place 3/4 tsp of pureed chicken mix in the middle of the won-ton,
With a pastry brush or tip of a cloth dab the edges of the wonton with water or egg wash (egg yolk + water).
Fold the bottom roght corner to meet the top left corner and press all the air out & to seal the won-ton. It should look like a triangle…
Pick up won-ton & hold with your index finger in the middle of the won-ton. (section with filling in it.) Brush the left or right tip of the triangle with water or egg-wash
Fold the dry tip over your index finger then do the same with the wet side and press together firmly to seal.
Set on the cutting board, and open up to reveal just the top of the filling. Cover with a damp towel & repeat until the desired amount is reached.
Place wontons in deep fryer a few at a time & fry until light golden brown; approx 2 full minutes. (cut one in half to make sure the filling is cooked all the way through) Remove from fryer oil and place on top of papertowel to drain all excess oil.
If simmering; place a few won-tons in thesimmering stock and simmer for approx 4-5 minutes. When cooked remove from stock and rinse with cool water to stop cooking. Reserve in storage container and keep cool until needed.
Sprinkle fried Wontons with a little S&B White Seasoned Salt, Black and White sesame seeds, and remaining scallions. Serve with an asian style plum sauce, teriyaki dipping sauce, duck sauce or what ever you’re in the mood for.
If serving in a soup, gently warm the wontons in a hot water bath, place in a bowl with soup garnish and pour hot broth over the Won-tons.
*For a vegetatrian option, combine…
- 1 C. chopped tofu
- 1 1/2 tsp sesame oil
- 1 1/2 tsp soy sauce
- 1 tsp hoisin sauce
- 2 tbsp chopped scallion
- 1 tbsp S&B White Seasoned Salt
- 2 tsp julienne snow pea pods
- 2 tsp shredded carrots
- 2 tsp chopped shiitake mushrooms
- 2 tsp fine chopped sweet red peppers
- 2 tsp chopped bean sprouts
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp crushed red pepper
Toss all ingredients together and let sit for 5 minutes, drain the juices and repeat the steps to fill the Won-tons. Fry or simmer for the same amount of time alotted.
For a video presentation (coming soon) check out our Group page on Facebook @ S&B SeasoningsINC
4 New Ways to Eat
Trendy yet stylish, this dish give your guests a new way to dine. From Lunch to Dinner, Hors d’oeuvres to Appetizers this little Beauty gets the job done. With 4 compartments you can either have 4 completely different entrees or 4 entrees based on a similar theme.
*Going clockwise from top left…
- Smoked Salmon wrapped Crab cake with a Chive Creme Fraiche
- Broiled Grouper with a Tomato & Scallion Rice Pilaf
- Grilled Pepper Beef Skewer served with a Potato & Shiitake Mushroom hash
- 6 Pepper Chicken Breast w/ Angel Hair Pasta & Extra Virgin Olive Oil.
- Tempura Battered Tuna Loin on Exotic Greens
- Smoked Chicken Sachet w/ dried Cranberries and Brie Cheese
- Corn and Crab fritters with a Plum dipping sauce
- Sausage stuffed Portabella Mushrooms with Spinach & Parmesan cheese
- Grilled Salmon with Ratatouille
- Grilled Mahi-Mahi w/ Cucumber salad
- BBQ Shrimp Skewer with Truffle Mac & Cheese
- Scallops with Bacon in an Asiago Cream sauce in Filo Cups
Finally we have…
- Shrimp Skewer with Avocado, angel Hair pasta, & Boursin Cream sauce.
- Chicken, Spinach, and Feta Cheese, Filo triangles
- Grilled Tuna with a Cucumber and Ginger relish or slaw
- Blackened Mahi-Mahi with a Mango Salsa
This is a completely new way to satisfy virtually every taste in your party, from savory to sweet, and tart to mellow. The only thing you have to worry about these boxes is the count at the end of the night. Serve your guests with traditional chop sticks and watch them fumble around. (LOL) Great ice breaker for the dinner or cocktail tables.
I’ve checked 3 different sites and the avg cost is $12.50 per box…
I found a 3-Tier Bento Box (3 boxes) for $13.99 at www.buy4asianlife.com
I know, I know, a lil pricey especially if you want to have 1 box per person and you’re having a party for 10 and above ppl. Think out of the (Bento) box though, buy a couple at first and use them as appetizer trays, by the time everyone catches up with your idea you’ll be serving them 1 to a person with multiple entrees in each compartment. They’ll still be wondering how you did it.
Keep up the great work and don’t for get the personalized fortune cookies.
This is your Rude Boii chef signing off; and I’m out!!!
Chili on my Mind.
It’s Fall/Autumn again and the first think that comes to my mind (besides all the leaves that will soon await me) is Chili. S&B Seasonings has come up withone of the best recipes I’ve ever run accross. I should know, I wrote it. With time and patience and a few quirks we came up with a recipe that can utilize any type of meat and still hold it’s body and flavor.
How do you eat your chili??? Chef’s are kinda different when it comes to eating their food, every time i tell ppl how i eat my chili, I hear the deafening silence of WTH***!!! I eat mine with a little rice on the bottom, chili over the top and a 3 cheese blend. Now it’s not chili unless you have some type of cornbread with it. Meaning a wedge, cornbread sticks, or cornbread croutons if you eat it soup style.
Where’s this recipe, you may be wondering??? All right, all right, I’ll give it to you.
Ingredients:
6 oz Medium Chopped Yellow Onion
2 lbs. ground beef
8 oz Tomato Juice
4 oz Tomato Paste
12 oz Diced Tomatos
1 Qt. Beef or Chicken Stock
1/2 C. S&B Seasonings Chili Gold Seasoning
16 oz Seasoned Chili Beans
* use 3/4 C. of Seasoning if you want bolder flavor
1 Bay Leaf
Directions:
Sauté the onions with garlic over a medium heat in a little oil until transparent. Add ground Beef and sauté until cooked. Drain ½ of the fat, and add seasoning. Sauté until well blended.
Add tomato paste, juice and tomatoes, beef stock and bay leaf. And bring to a simmer. Let simmer for 30-45 minutes, checking it occasionally so that it won’t scorch.
Thicken with roux* or mesa flour* to your desired consistency. Let simmer for 5 minutes more to cook out starchiness from thickener. Lastly add the beans and bring back to heat. Adjust seasonings and serve hot.
Serves approx. 10 ppl.I actually won a competition at Mrs. Rude Boii Chef’s JOB and the ppl loved it. I have a gift certificate to a restaurant for the wifie and myself. Whoo-hoo… Date-night!!!
You can use ground turkey in this recipe as well.
You can garnish the Chili with fried Tortilla strips or Frito Lay Tortilla Chips; if you cut the Tortilla strips you can sprinkle a little Chili Gold or S&B Southwestern Seasoning for some added punch.
Cheeses I reccomend are Sharp Cheddar, Pepperjack, Provalone, or Smoked Cheddar.
Garnish with one or more of the following… cheese, crackers, chopped scallions, sour cream, cornbread, cornbread croutons, or rice.
Bon Appetit! (or Dine Well in laymans terms)
Cones- Not just for Ice Cream anymore…
Imagine a warm evening, there’s the slightest hint of a breeze, and the term Lazy summer has redefined itself in how you’re feeling. Nothing would feel so good as a cone right now, but which flavor should you have? How about Chocolate Mousse, or Thai peanut chicken or Fresh Ahi Tuna….. Whaaaaa…..??????
It’s true cones are not just for Ice Cream any more. This trend has been the rave of many a hor d’oeuvre party or an appetizer before a meal. These little cuties will drive up your acceptance points with just about any social group, and they can be used with most any type of food. Now most of the types of cones (if not all of them) I’ve run into have been of the sweet nature and if you’re going to use them with a savory filling then you should be careful what you fill them with. I’ve seen the majority of them filled with Ahi Tuna which is raw and possibly seasoned only with a special soy sauce. Even here you have to be careful, if your filling has too much moisture, the cones may get a little soggy if they’re too thin. A helpful tip to remember is that if you can, coat the inside with something edible & moisture proof. i.e. chocolate, or white chocolate. For more savory fillings, try not to marinate your filling after it is cooked, ruduce the amount of liquid on your product so as not to soak through the cone. If you must have a sauce, serve it on the side so your guests can drizzle it on as they desire. (PLEASE, NO DIPPING!!!)
I, however, love the concept of them. I go by the golden rule of an appetizer should be no more than 2 bites in size, unless you’re having a “Everything is bigger in Texas,” theme. Then by all means, make them a lot bigger, but try to stick by the rule. A few lucky ppl will be invited to our first ever S&B Appetizer Party, and they will get to see these wonderful cones at work, along with a few other snazzy ideas we may come up with.
If you don’t get invited to this one, don’t dispair, we’ll be having more. If you feel you must have these at your next party, ask yourself if you will be using this theme a lot or just once or twice a year. If you’re going to be using it a lot then I suggest you invest in a waffle cone maker. I found one on kitchenemporium.com and the price was $49.99, not bad considering you may only use $5-$6 of food to fill 50 cones. Then I stumbled on the price of the cone mix; $13.99 a bag and it only makes enough batter for 40 cones. You’ve gotta be kidding me!!!!! Don’t worry, I’ll keep an eye out for a more reasonable price, and if I can’t find one, I’ll post a recipe for them.
That’s it for the trend in me, keep it cool, sweet and rude! This is your Rude Boii Chef….. and I’m out!
Daily iodide requirements
Hey everyone. I’m here to enlighten you with a few nutritional facts that will help you in your decision making when it comes to heartsmart and good for you food. Even at the Healthy Eating Club there are articles which explain in depth how too little, or too much iodide can affect your health. How much should you intake on a daily basis and from what other food sources can you daily intake be reached.
(*)From the Healthy Eating Club…
*Our bodies must have an adequate intake of iodine to form the hormones produced by the thyroid gland. These hormones regulate our bodies’ metabolic rate. If the dietary level of iodine is inadequate, the gland, which is in the neck, swells and produces goitre. *Unless treated, this condition can cause mental retardation and stunted growth in children, and hair loss, slowed reflexes, dry, coarse skin and other effects in adults.
Excessive amounts of iodine can also lead to goitre. This has occurred where foods, such as seaweeds, which are rich in iodine, are commonly eaten. Although excessive iodine intake is not common, it should be noted that, in addition to food, many cough medicines and milk contaminated with an iodine containing sanitizing agent also contribute to iodine intake. But it is unlikely that any harmful effects would occur with habitual intakes up to 300 micrograms per day.
| Recommended daily dietary intake of iodine (Australia): |
Infants…………………… 50-60 micrograms
Children………………… 70-150 micrograms
Adult Men……………… 150 micrograms
Adult Women…………. 120 micrograms
Preganacy…………….. 150 Micrograms
Lactation……………….. 200 micrograms
| FOOD | IODINE CONTENT (micrograms per 100 grams of food) |
Salt(iodized)…………. 3000
Seafood……………….. 66
Vegetable……………… 32
Meat………………….. 26
Eggs…………………….. 26
Dairy Products……………. 13
Bread & Cereal…………… 10
Fruits…………………….. 4With iodized salt (per 100 grams) you will
get 20 times the daily amount of Iodide that you would require for your daily intake. Now imagine that type of abuse for the next 20 to 60+ years. You can actually cut out iodized enriched salts all together, (and use a Non-Iodized Salt such as *Diamond Crystal Kosher Salt*,) by following the foods chart above. Now it should be noted that this is a chart is Australian, however, I don’t think that Australia is intentionally out to mislead it’s people when it comes to the health of their country. I hope this has helped you in deciding to better your health.Please leave comments…
Spot of Tea…
I’m sorry, but nothing can refresh a body better than tea. (when you need something to drink) Iced tea, hot tea, even a tea rub on a favorite grilled item. There’s something about those tea leaves. I stumbled onto a brand of tea while working; one thing about working in a restaurant, you can run into some interesting concepts in anything that has to do with food.
Novus brand Tea is one of the best teas I’ve tried, there are 8 blends several of which I’ve tried.
This is my favorite of all the blends, and that’s saying something if I had to put down my peppermint tea for this. It was so good, I bought a case after trying one bag. Light and fruity. Not overbearing and heavy. I even tried to over-steep it to see what the flavors would be like, and they were still distinct and flavorful. This is a tea for mid day while you’re awake and can enjoy the full flavors.
Wild encounter is another blend that I adore. It’s a slight bit heavier that the previous blend, but does not weigh on your palet. This one has a more berry flavor that can be enjoyed by almost everyone. (Even if you don’t like berries) Plus it’s full of other subtle flavors like rosehips and apple, this one is destined to waken those tastebuds.
Now I love mint tea. If you want to get on my good side, bring me a steaming cup of Mint tea. Early in the Morning or late in the evening, Mint tea is guaranteed to bring a sense of calm into your day. I like my tea strong so I let it steep a little longer than most, and like the other ones it does not miss a step when it comes to flavor quality.
Pai Mu Tan- (what does that mean???) Must mean darn good tea. This is the White tea blend that Novus is having me drool over. A perfect strong breakfast tea, well I wouldn’t say strong maybe firm would be a better word. It holds it’s own with any stand up tea, I had to look twice just to make sure it wasen’t a Black Tea after trying it. It blew me away and woke me straight up. Whooooo… I gotta go get me a cup right now. BRB
Now what would a critique on tea be without the correct way to enjoy it. I found this lil beauty hiding on americanbridal.com and sells for $40.95, not bad for the art of tea. This would be sure to impress at any party or gathering, or make yourself feel good while just relaxing.
Tea with a twist of Lemon and Sugar, S&B Seasonings Lemon Sugar would be the perfect addition for baking, and any tea festivity. With REAL Lemon Zest and Lemon Juice to heighten your entertaining experience.
Our goal, in offering the finest products, is to refer you to the best there is to offer. Our Lemon Sugar will top off the experience and have you and your guests waiting for your next event.
That’s it for this review. Have a great time and enjoy that tea, This is the Rude Boy Chef………. and I’m out!
Salt, Salt, Salt…
Well we’ve come a long way from the box of salt with the little girl on the cover with the dog pulling at her shorts. Now we have a lot of different varieties and they’re all have their twist on the market. Personally I don’t care if how fine or exotic the salt may be if it still has a high sodium content, then it is still dangerous to the health of every consumer. Let’s face facts, ppl usually don’t want to face reality when it comes to their health especially when it may mean sacrificing the quality and flavor of their food. So ppl continue to use (abuse) salt until their doctor takes them off it totally and then they have a hard time finding something to suplement them in their comfort zone when it comes to their seasoned food. Ppl, I think Mrs Dash looks like chopped grass from your lawnmower, and to just switch from salt to plain herbs is just……………….wrong! Here are a few of the salt’s I like, but check their SODIUM CONTENT people!!!
O.K. first on the list is Diamond Chrystal Kosher salt.
This is by far my favorite salt to use in the Kitchen. Lite in taste, not over powering and a clean finish on the palet when done. It dosen’t overpower the food and enhances whatever it is you are cooking. One of the few salts I would use in a marinade. The sodium content is equally impressive. A full 66% less sodium than other brands of it kind. This is a salt I would reccomand for using for ppl who require a low sodium diet or are just concerned about the sodium level a loved one is taking in.
Next we have Fleur de sel…
Not a good pic I know, but it’s what they had. Now this salt is the prize of the sea it is said to have the most delicate flavor and virtually blend in with the food you use it on. Called the saffron of the sea, this fine grey sea salt is the first top layer of evaporated seasalt in an evaporating pool of sea water. (You know what they say about cream, eh.) I’ve often imaginged what it would to my food if I used it in my Kitchen, at a pricy $19.71 a lb, I chose to leave it up to my imagination. I don’t know about the sodium content but I’d assume it’s the standard580mg per serving.
Smoked Sea Salt…
Smoked seasalt is verrry different and can be used on a variety of dishes. I’d mainly use this salt as a finishing salt to sprinkle over a dish, to add an outdoor-sy flavor and feel to the dish. * ie seafood/grilled salmon, rosated turkey breast, and earthy type vegetables/mushrooms, and asparagas, etc. The sodium content is the standard 580mg per serving but you just need a sprinkle for the flavor enhancement.
Now we have Red and Black Sea Salt…
These salts have a head on blast of full salt flavor. Very little flavor difference because of the colors, but there is some distinction. Most, if not all, of these salts are from Hawaii and processed in a special way. Artisan salt farmers in Hawaiiharvest these special salts in a hand crafter mannerto give the salt the highest qualityand flavor Evaporated in ground pools, dried in greenhouses and mixed with Lava rock(Black) and alae clay(red) for a high mineral content. Sodium content is the standard 580 mg per serving but these aren’t salts you use in everyday dishes. Y ou can utilize these in sauces, in brines and cures for drying and smoking meats and seafood. Because of their decorative appeal, you can use them to add a splash of color for a bed of Oysters or Clams.
… and finally we have Maldon brand Sea Salt.
Of my favorite salts, this has to be #2 on the list. I love it because of the way it crystalizes before it’s harvested.
*see above*
When sea salt crystalizes, it should form a pyramid shape because of the way the water is evaporating.
It has excellet flavor and dissolves quickly into whatever dish you’re preparing. You can utilize this salt on anything from standing rib roast to a crisp garden salad. The sodium level is the standard 580 mg. per serving, but you won’t use that much. It has no overpowering taste but still finishes clean on the tongue. This one is definately a keeper.
Till next time yall, this is the one and only “RudeBoii” Chef, hittin ya up;…………… and I’m out!
Kosher Salt…
What is the Difference Between Kosher Salt and Sea Salt?
Many chefs prefer kosher salt in cooking certain dishes, usually as a topping, to add special crunch or taste to food. Kosher salt is made by similar evaporation processes as cubic table salt, both plain and iodized. However some processes allow their crystals to growth at normal atmospheric pressure which makes a different shaped and larger crystal possible. These are used for Kosher Salt. Kosher salt contains no additives. In other manufacturing processes, Kosher Salt is made by compressing table salt crystals under pressure and then sizing the resulting agglomerates to yield a coarse-type salt.
Sea salt is produced by evaporation of sea water at atmospheric temperature and pressure. The crystals tend to form inverted pyramid shapes not all that different from Kosher Salt produced at atmospheric pressure referred to in the first paragraph. Depending upon the geographic location, altitude, and composition of the salt ponds from which the salt originates, the salt may take on certain colors representing some of the trace minerals in the area. Some of these impart a different taste or flavor, either pleasant or possibly objectionable to the taste of the salt, and hence, the food to which it is added. Mainly, it is a matter of preference and cost. Per pound, sea salt is far more expensive when compared to Kosher Salt or regular cubic table salt.
Are “Kosher Salt” and Table Salt that is Kosher Different?
Kosher Salt is the name of a particular type of salt (sodium chloride) that is available in supermarkets and other stores that sell groceries. It is produced by a manufacturing method explained above and is certified as Kosher by one of many rabbinical inspection institutions that carry out food plant inspections. Table Salt, both plain and iodized, is usually listed as manufactured under the same rabbinical institutions. An identifying emblem will notify the consumer that the salt has been produced and packaged under strict kosher conditions. If the kosher emblem is missing from the label, it is safe to assume that the salt is not necessarily certified as produced under kosher inspection.
With table salt, the size of the crystal is smaller than Kosher Salt, and it is usually cubic in shape. Table salt contains additives to keep the small crystals from caking and clumping. All salts are very prone to pick up moisture, and smaller crystals are capable of adding more moisture than larger ones. As the crystals release moisture with changes in relative humidity, the crystals form new bonds and stick together. The salt crystals must stay uniform for proper ingredient dosing of foods and to fit through the holes in the salt shakers!
Marinade Recipes
To get ya started with a few ideas from our chefs mind, here are some of his more traditional Marinade recipes. (His arm is still sore after we twisted it to get these; but hey, you’re worth it. Enjoy!!!
Southwestern Garlic and Lime
2 Tbsp. Chopped Garlic
1 Tbsp. Chopped Cilantro
½ C. Lime Juice
1 Tbsp Lime Zest
1 Sm. Spanish onion (chopped)
3/4 C. Corn Oil
3 Tbsp S&B Seasonings Chili Gold
~or~ 2 Tbsp S&B Seasonings Southwestern Blend
and 2 Tbsp S&B Seasonings Chili Gold
Directions
Add 2 Tbsp corn oil to a sauté pan, when the oil is hot; add your garlic and half the cilantro, until the garlic is light brown. Add your onions and coat them with the oil in the pan, remove from heat and let stand in the pan. Place the remaining ingredients in a bowl and whisk together. Place your onions and garlic in the bowl and incorporate them. Let stand in the refrigerator for at least 1 hour. Remove and pour over meat or vegetables.
Let meat marinate for 2 hours or overnight. If marinating vegetables, remove from marinade after 5-10 minutes and let the marinade drain off. Grill when no more oil is draining off of the vegetables.
Standard Signature
Ingredients:
1 Tbsp Minced Garlic
1 Tbsp Minced Shallots
2 tbsp chopped Scallions
¾ C. Lemon Juice
¼ C. Honey
¼ C. Orange Juice
~or~
1 ½ Tsp frozen concentrate O.J.
1 ½ C. Olive Oil
3 Tbsp S&B Signature Seasoned Salt
Directions:
Combine all ingredients in a blender and place on the lowest setting. You want some chopping but not liquefying. Blend for about 7-10 seconds. Place in an airtight container and set in refrigerator for a minimum of 3 hrs.to overnight so flavors can develop.
Sesame Citrus
Ingredients:
¼ C. Toasted Sesame Seeds
½ C. Sesame Oil
½ C. Vegetable Oil
¼ C. lite Soy Sauce
¼ C. Orange Juice
~or~
1 ½ Tsp frozen concentrate O.J.
½ tsp Orange Zest
2 oz. Lemon Juice
½ tsp Lemon Zest
1 Tbsp Chopped Scallions
1 Tbsp. Chopped ginger
1 Tbsp. Chopped Garlic
¼ C. Honey
3 Tbsp. S&B White Seasoned Salt
Directions:
Heat 1 Tbsp Sesame oil and 3 Tbsp Vegetable oil in a sauté pan until hot. Add the Scallions. Ginger and Garlic & sauté until very fragrant, remove from heat. Combine the remaining ingredients and set aside until sautéed mixture is cool, then add. Refrigerate overnight.
* If you want a little sweeter flavor, add 2 tbsp of Molasses or Brown Sugar to marinade.
S&B Seasonings; A Lifestyle Blog-a-zine! 
