For me a little spice wasn’t an option. It was a lifeline.
After a diagnosis of high blood pressure a few years ago, instead of getting mad, I got motivated. I had to cut back on salt, but doggonit I refused cut back on favor. Standing in front of my pantry – a repository of every spice known to womankind – and guided by determination, I began blending a little bit of this and some of everything else and voila! I developed a low sodium, very flavorful mix of over 20 ingredients I immediately began using as a replacement for salt in many of the meals and dishes I prepared. During a girl’s brunch, one of my friends asked me what seasoning I had used on the grilled shrimp. When I told her it was something I had concocted, she said, “This is so unique and tasty you should consider taking it market.” And that’s exactly what I did.
Red Velvet Gourmet Spice Rub and Seasoning, the first spice blend I created, is mildly spicy, a little savory, has a touch of velvety sweetness and is a bit sassy– just like me Velvet Noir Gourmet Spice Rub and Seasoning is a bit more robust and features a hint of espresso so, ground Madagascar vanilla and other premium ingredients. I’ve use them both of them in everything from chicken to cocktails and everything in between. I later published a little cook book called Red Velvet Gourmet Rub and Seasoning: Heart Healthy Recipes featuring an array of recipes from everyday classics to novel dishes – all crowd tested and even kid approved. That’s my story and I’m sticking to it. So when you see the Bromont Avenue Foods banner on the blog and see Red Velvet or Velvet Noir Gourmet Spice Rub and Seasoning listed as an ingredient in a recipe post, now you are “in the know.”
In my case, variety was absolutely the spice of my life and my little spice blends have created endless possibilities for me and now you. (Oh and more blends are in development too). You can order both products and the book by clicking on the Bromont Avenue Foods banner or just visit the site at http://bromontavefoods.com. Here’s one of my favorite recipes from the book Catoccio Filet Royale. It’s my favorite particularly because it features yams and salmon – two of my favorite ingredients – together. Enjoy.
Catoccio Filet Royale (Fish in Parchment Paper)
4 fresh salmon fillets, about 4-6 ounces each
½ pound fresh string beans, washed, ends clipped
1 pound yams, peeled and julienned
4 tablespoons olive oil
4 teaspoons balsamic vinegar
1 tablespoon Red Velvet Gourmet Spice Rub & Seasoning
8 -12 lemon slices
In bowl, combine string beans, yams, olive oil, Red Velvet Gourmet Spice Rub & Seasoning. Mix well. Set aside.
Place skillet on stove and set on medium heat. Rub olive oil on both sides of fish fillets and with a spoon sprinkle additional seasoning mix on both sides of fish. Grill fish in pan about two minutes on each side. Remove from heat.
Measure out four sheets of parchment paper about 18 inches long. Place ¼ of vegetable mixture on each sheet of parchment paper. Top vegetables with grilled fish. Top fish with two to three lemon slices.
Fold parchment paper over fish to enclose. Line up edges. Roll parchment paper around fish like a turnover. Tuck final edge underneath. Bake at 375 degrees for 20 minutes. Remove from oven. Place each packet on individual plates. Cut a slit down the center of packet and pull pack paper. Serve