Welcome to the Hartz Spice Blog

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The journey has begun. I can’t tell you how excited we are to be launching this new blog to accompany our Hartz Spice web site. Here you will find posts from Chef Charles Hartz that discuss cooking, recipes, spices and food. We hope you find them informative and helpful. The life of a spice trader is filled with story and adventure. So join us here to add some spice to your own story.

If you have not already done so, please visit our web site, hartzspice.com, and purchase a few of our spices to use in your own kitchen. We think they will change the way you cook. Or at the very least, the friends and family that you cook for will think that you have secretly been taking classes at the local culinary institute. We’ll never tell.

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This entry was posted in General.

2 comments on “Welcome to the Hartz Spice Blog

  1. Sara says:

    Yummy. Tried the Moroccan Moorish blend in your coconut rice idea. My daughter twisted a bit of lime over it and it was such a picker-upper on a soggy day. Now, any ideas for grilled chicken?

    • Hartz Spice says:

      I am glad you enjoyed the rice. Nice touch with adding the lime. Here is an idea for chicken.

      Roasted Chicken
      Yield: 4 Servings

      Ingredients
      1 Each Whole Chicken (3# Giblets removed)
      1 Gallon Water
      ¾ Cup Kosher Salt
      ⅔ Cup Brown Sugar – Packed
      2 Tbsp. Seafood & Poultry Seasoning
      3 Tbsp. Soy Sauce

      2 Tbsp. Olive Oil
      1 Tbsp. Seafood & Poultry Seasoning

      Procedure
      1. Mix the first five ingredients together in a large pot and bring to a boil.
      2. Turn off the heat once it boils and cool it completely.
      3. Submerge the entire chicken in the liquid overnight in the refrigerator.
      4. The next day preheat the oven to 350F or light the charcoal or gas grill and prepare it for indirect cooking.
      5. Remove the chicken from the brine, wash with cold water, and pat dry.
      5. Rub with the 2 Tbsp. of olive oil and sprinkle with the 1 Tbsp. of Seafood & Poultry seasoning.
      6. Roast the chicken until the internal temperature reaches 160F (about 1 ½ hours but start checking the temperature after an hour).
      7. Remove the chicken from the oven/grill and cover with foil for about 15 minutes.
      Serve and enjoy.

      Note
      This works well with whole turkey.
      This brine can also be used on chicken breast, legs, and thighs. For them, remove from the brine after four to five hours. This can be cooked using direct cooking on the grill.

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