Buffalo seasoning

I am in love with my mortar and pestle. It is one of my absolute favorite things in my kitchen. If you aren’t already familiar with these wonders of flavor development, a mortar is a bowl and a pestle is a club-shaped stick used for crushing and milling. They can be made of wood, ceramic, stone or even glass or metal. Different materials and styles have a variety of benefits in certain situations. I adore my unglazed ceramic set for herb and spice blending. I also have a wooden set that I have used for milling grains for bread. 

Today, we’re making a tasty seasoning blend for buffalo wings. But wait.. Buffalos don’t have wings! It is, in fact, named for the New York city in which it was created. This mix is actually not too spicy. That way you can heat it up for those who want it that way or it can stay toddler-friendly.

This recipe yields roughly enough to fill a small spice jar.

What you will need:

  • 4 cloves garlic
  • 2 tsp coarse salt
  • 1 tbsp smoked paprika powder
  • 1 tbsp mustard seeds (I keep black mustard seeds in because of all the Indian cooking we do, but brown or white would work just as well)
  • 1 tsp peppercorns (I used tricolor, but any will be completely fine)

How you can do it:

  1. Dry fry the garlic cloves in their skin for at least 5 minutes to begin softening.
  2. Add all other ingredients to the hot pan and move constantly for about 2 minutes. The paprika will change color as the spices roast.
  3. Skin the garlic cloves and grind all ingredients in a mortar and pestle into a fine blend.
  4. Decant into a jar for storage. Because of the garlic, it can be stored in the fridge for a short time, or else use a dehydrator to form a longer shelf life.

If you love blending your own mixes with which to cook as much as I do, share your inspiration and creation with #CookingWithMummaAlsum.

Here’s a little secret. You know, just for you: keep your eyes peeled for an upcoming recipe book all about making your own seasoning blends.

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