THE FLAVOR SERIES WEEK: Part #4 of 4: Angie’s Basic Dry Seasoning!

As I promised yesterday, today I want to share with you my basic dry seasoning. Cooking for me is the perfect time to relax, be creative and forget about the stress of the day. The one thing that I learned early on in my life was that food tastes better when it is seasoned well. That is the reason why I am bold when it comes to marinates, dry seasonings and salad dressing, among other things. I occasionally use salt and pepper but that is on filet mignon and grill steaks only. This is one of my favorite seasoning combinations. You can try to make your own as well. Enjoy it.

Ingredients:
 You will need a glass jar with a lid mix the following spices:

1 tsp. cumin
1 tsp. curry
2 tbsp. sweet smoked paprika
1 tsp. ground dry rosemary
1 tsp. dry thyme
1 tsp. dry oregano
1 tbsp. dry granulated garlic
1 tsp. onion powder
1 tsp. Old Bay Seasoning
½ tsp. chili powder
½ tsp. turmeric powder
1 tsp. chopped dry basil leaves
1 tbsp. kosher salt
 1 tsp. ground pepper
1 tsp. brown sugar (optional)

HACK: How to use it with Chicken, Meat, Pork and Seafood:
To clean the protein, remove all visible fat and pat dry with a paper towel.
Move to a glass container, add a couple of tablespoons of olive oil and rub well.
Sprinkle a generous amount of my seasoning on meat.
Refrigerate for 30 minutes or longer and your meat will be ready to cook. (or better yet, overnight) DONE!