Want to zing up that chicken or pork. Add spice - and yes, you can add some of the ones that make pumpkin spice what it is. It's a nice way to add some flavorful heat on a nippy fall day. Best of all it
give home chefs the chance to be creative.
Spiced meats are nothing new. Before refrigeration and salt, adding spices to various meals to preserve them and take away their rancid flavor. Pepper, cinnamon, cumin and cloves were the ones of choice and they still are today. What should today's cooks use
?It depends on the meat. If you're having qualms about using anything more than rosemary or oregano - which are herbs, then just use a light hand. Start off with a roast chicken
, flavored with ground pepper and the Indian classic, garam masala. This last can easily be made at home by blending cumin, coriander, and cinnamon with cardamom, cloves and nutmeg
.It's then marinating the chicken for fifteen minutes before roasting and then roasting in an oven. Pair the smoky sweet allspice and nutmeg with cayenne in a fiery jerk rub
. Cinnamon on its' own can flavor a chicken. For a Moroccan vibe mix the spice with cumin and ginger and then fricassee it. Add almonds and couscous for more authenticity. Allspice and cumin can be turned into a paste along with paprika, onion and garlic powders to rub over chicken
. it's then roasted
, producing a
crispy, spicy skin.
Pork is another meat that can be
zinged up with spice. Pork roast on its' own is delicious, but add cinnamon to bring out the meat's sweet flavor. It's combining the spice with salt, pepper, onion, sugar and garlic,. Soy sauce is added to make it a paste and then the mixture is rubbed onto the meat. It does need three to twenty-four hours to marinate. Cinnamon can be combined with ground pepper for a tasty rub, sweetened with brown sugar and
zinged up with dried mustard
.Pair the spice with its' fellow sweet spices of nutmeg and allspice for a different kind of dry rub. Red pepper and garlic powder are also added to balance out the sweetness
.it's then rubbed onto the pork and left to stand for twenty minutes to let the flavors soak in. Ham can also be improved with a variety of fall spices. A cinnamon glaze is a nice change of pace for a Sunday or holiday
ham. It's combining it with maple syrup and dark brown sugar for a spicy sweet foil to the meat's saltiness. Allspice can also be used for ham as well. Mix it with cloves and a jolt of whiskey along with brown sugar and garlic powder.
for a memorable glaze that will give the meat a nice bacon like crust
Consider spiced meat this fall. It's a nice alternative and will give chicken, pork or ham a smoky, warm sweetness. Add autumn's flavors to your main meal for a tasty change.
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