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Chef Dale MacKay's Tips

for using DM Spice Blends & Rubs

  • Rub: Use generously or modestly as a rub or dry marinade before cooking or grilling meat, poultry, seafood. Let stand briefly for best results.
    Deglaze pan drippings with stock, water or wine (or combo), add salt to taste, and reduce, for a beautiful restaurant-quality sauce and garnish.
  • Cheats: Add a teaspoon or two to rice water (or broth) when cooking; potatoes on mashing, tuna or egg salad, scrambled eggs, prepared soups, etc.
  • Sauce: Sweat one finely chopped shallot or small onion in an oiled saute pan, add 2 tablespoons spice blend and stir to release spice oils, add 1C cream or stock, and reduce to suit. The perfect quick & easy sauce to toss with pasta, or serve over pan-grilled meat or fish (pan-grill protein first and keep warm). Season with salt if desired.
  • Dressings: Add 1/2-1teaspoon to a simple vinaigrette of 3 parts oil to 1 part vinegar. Add salt if desired and toss with your favourite greens complimented by julienned fruit or veggies, cheese or nuts. Or, use as a marinade for beef, pork, poultry and grilled vegetables.

Chef Dale MacKay 2014 160x224"I am very proud of these spice blends and offer you my assurance that they are of the same extraordinary quality and calibre as those I use in my restaurants and at home for my family.

I would be happy to know how you use my Private Recipe spices at home, so be sure to send your thoughts and recipes to the 'submit a recipe' section of the website.

-Chef Dale MacKay

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