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This is one of the most versatile spice mixes around. Hailing from Chesapeake Bay, Maryland, this mix is best known for adding flavor to steamed lobster, crab, shrimp, and all sorts of seafood. It's added to crab boils and fish stews. But here's a little secret-- it's much more versatile than only a seafood seasoning-- dash into your bloody mary, stir into gazpacho, sprinkle a little on your popcorn, mash into your potatoes, rub some onto your chicken. The options are endless! Enjoy!
Add the taste of the wild, rugged Australian Outback to your grilled meats, fish and vegetables with this Bush Spice Blend. Native herbs and plants like bush tomato and lemon myrtle create a uniquely Australian flavor that will enhance your food.
In the early 1980’s there were only a few NYC vegetarian restaurants around. Whole Wheat and Wild Berry was one of my favorites. Their Stuffed Mushroom appetizer inspired me to adapt that recipe and use wheat germ instead of breadcrumbs. I hope that you enjoy this tasty twist.
In a pinch: If you are out of wheat germ, breadcrumbs will work. Cilantro can be substituted for fresh parsley.
Hi Salli & Nate! This is my September spicy recipe. This is a recipe I often make as a gift for friends who like spicy stuff. You can fill a masonjar in any size when the chutney is hot. Turn the jar upside down and leave to cool to create a vacuum. You can then keep it for months! Hope you like it! Jean C