Celebrate summer year-round with these warm-weather inspired spice blends! Perfect on seafood, you'll receive two (2x) of the following blends:
Chef's Recipe for Molasses BBQ Glaze: Use one seasoning packet for 1 to 1 1.2 lbs.salmon. Preheat grill to medium heat. Season salmon fillets or steaks with entire packet of Molasses BBQ Glaze, coating both sides of fish liberally. Lightly oil grill grate. Place salmon on preheated grill. Cook for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Serve with grilled corn on the cob and mixed greens tossed with a lemon vinaigrette. Enjoy!
Chef's Recipe for Maryland Crab Stuffed Mushrooms: In a 4-qt. stainless steel or glass bowl, add 2 tablespoons of melted butter, 1 tablespoon finely grated parmesan cheese, 8 ounces pulled and finely shredded crab meat, 1/8 bunch of finely chopped parsley, 1 teaspoon Maryland Seafood Seasoning, and 1 teaspoon each of finely chopped onion and lemon juice. Thoroughly clean and remove the stems from the mushrooms then finely dice the stems. Stir all ingredients together to form a paste. With a teaspoon or baby spoon stuff the 24 well-cleaned, mushrooms. Bake stuffed mushrooms at 45F for 2 minutes until done. Serve hot, garnished with a tiny tomato wing. Chef's Notes: Great for Crab Boils; Sprinkling on french fries and Roasted Potatoes; and Shellfish.
Chef's Recipe for Blackened Redfish: Pour Blackening Spice into a pie plate or shallow dish. Dredge both sides of two filets through the seasoning. Drop seasoned Redfish filets onto a very, very hot cast iron skillet (water dropped onto the surface should bounce away and evaporate immediately). Steam should immediately rise from the bottom of the filet. Turn filet and cook other side until done. Serve with Cajun rice, okra and cornbread.