Southwestern Flair Low-Sodium Seasoning
Use this spice product to mix up your Grilled items on the BBQ.
Great ON: Steaks, Chicken, Fish, Shrimp, Ribs, Roasts, Tacos, Avocados, Cheeses, Sandwiches, Meatloaf, All Southwest Cuisine, Corn on the cob, Most all Vegetables on the grill, Eggs, Salads, Baked Potatoes… & the list goes on.
You can Jazz up your favorites Chili recipes with this mix too.
Enhance most of your Mexican food from: Guacamole to Enchiladas.
Try this spice on most anything and, it might become a tradition in your house.
Check Out Our Sizzle Reel On Chef G
Burgers with a twist of the Southwest
This recipe will make 4 ¼ pound patties or 3 ¨÷ pound patties or 2 ½ pound monster burgers.
1 pound ground beef
1 1/3 tablespoons Southwest Seasoning
- Combine the ingredients in a large bowl and mix well.
- Divide the meat into the desired amount of patties; press each section into a thick patty.
- Cook as desired: in a large cast-iron skillet (preheated) or on a Grill.
Chef Notes. I like to use Lawry’s Garlic Salt instead of plain salt. It gives burgers a lot of extra flavor. These Recipes are for the use of Chef Gregory’s Southwestern Flair Seasoning and since this is a LOW SODIUM seasoning. a little garlic salt from time to time may be just the thing to bring out extra flavor.
Guacamole
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Makes 3 servings
1 ripe but firm avocados, peeled and pitted
3/8 cup tomato, diced
1 Tablespoon white onions, minced
2 Tablespoon of cilantro leaves only, minced
1 ½ heaping teaspoon of Southern Flair Seasoning
2 teaspoons lime juice
- In a large mixing bowl, mash the avocados with a fork to a semi-smooth consistency.
- Add the diced tomato, white onions, cilantro, Southwestern Flair Seasoning and lime juice and mix well.
- Serve immediately or cover and refrigerate until ready to use.
Chef Notes: you can always add more seasoning for your desired taste and a little garlic salt may also bring out the flavor too. ALWAYS SESASON TO TASTE.
Chef Gregory’s technique for seasoning meat. Sprinkle seasoning on the meat and then place a piece of plastic on top and press it in or at this point you can choose to rub it in. since this is a low sodium product it will clump-up on your hands if you try to rub it in. So just pat it in.
Pico De Gallo
Makes 5 servings
5/8 Cup white onions medium small dice
1 2/3 Tablespoons cilantro
2 Table spoons green onion tops only
1/4 cup Southwestern Flair Seasoning (your choice on degree of spiciness use mild or spicy)
2 1/4 cups tomatoes small dice
Lawry’s Garlic Salt to taste (1/2 teaspoon)
Instructions:
- Dice all ingredients and place in a mixing bowl add seasoning and mix and let sit for 10 minutes for flavors to marry and serve.
- Adjust for flavor by adding more seasoning if desired.
- Add a hint of Tabasco also if desired too.
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Whole Roasted Chicken
Play Video
Serves 2-3
1 whole 3 ½-pound chicken, washed and dried
2-3 Tablespoon Southwestern Flair Seasoning Season to cover chicken on the outside
- Preheat oven to 450°
- Cut off excess fat and skin on chicken, if desired.
- Place chicken on vertical rack in the roasting pan and place in preheated oven.
- Roast for 20 minutes; reduce heat to 350º and continue roasting for an additional 25 minutes or until the leg bone separates easily when twisted, or a thermometer in the thigh registers 150°
- Remove from oven and let chicken rest for 5 minutes before carving.
click on next video for final looksee
Cut-Up Fryer Chicken
Serves 2-3
1 cut-up fryer chicken
2-3 tablespoons Southwestern Flair Seasoning
- Preheat oven to 400º
- Lay out chicken pieces on a lined foil sheet pan.
- Sprinkle Southwestern Flair Seasoning over each chicken piece.
- Bake for 30 minutes: reduce heat to 350 and continue to cook for an additional 10-15 minutes. And serve. No turning of chick is required while baking.
Play Video
Southwestern Flair Garlic Bread
CHECK OUR VIDEO ON THE MAKING OF A POTATO GRATIN
Serves 10-13
2 sticks butter room temperature
2 tablespoon Southwestern Flair Seasoning
½ bundle of flat-leaf parsley leaves
1 clove garlic
2 ounces Jack Cheese, shredded*
3 ounces Asiago Cheese, shredded*
- 2 Sourdough baguette
- Preheat oven to 350º
- Place all ingredients, except the cheese, in a food processor and puree.
- Once pureed, add the shredded cheese and blend until mixture has a smooth consistency. Don’t be alarmed when the color turns reddish green.
- Cut the Sourdough Baguette lengthwise.
- With a spatula spread the mixture liberally on the bread and press it in to it.
- Place bread on a sheet pan and bake for approximately 10-15 minutes or until golden brown.
- Cut each half into pieces. Serve immediately.
Cook’s Notes: Spread be made ahead of time and stored in the refrigerator for 4 days?
*When purchasing the cheese take note of the weight so you can have an approximant idea of how much to shred when you get home. This dose not have to be exact, like they say:
“Close enough for government work.”
Southwestern Flair Butter
Southwestern Flair butter can be made ahead of time and refrigerated until ready to use. This butter adds extra flavoring to grilled fish, broiled chicken, steaks, baked potatoes, vegetables and bread or any dish that calls for butter.
1 pound unsalted butter (4 sticks), softened
½ cup of Southwestern Flair Seasoning
½ cup flat-leaf parsley leaves, minced
- Combine the butter and Southwestern Flair Seasoning in a bowl and mix well.
- Blend in the flat-leaf parsley leaves.
- Cover and refrigerate for up to 1 week.
Chef’s Notes: To freeze – Form the butter into a cylinder shape and roll up in plastic wrap or parchment paper. Twist the ends of the paper and store in the freezer until ready to use. You can slice rounds as needed.
Egg Salad
Serves 1
2 eggs, hard-boiled, cooled and shelled
1 Tablespoon mayonnaise
1 teaspoon Southwestern Flair
1/4 stalk celery, finely chopped
- Boil eggs, crack and cool.
- Combine eggs, seasoning, mayonnaise and using a fork in a bowl mash up the mixture.
- Add in chopped celery and mix-up.
- Spread on bread or just eat it with a fork.
Meatloaf
Serves 4 – 6
1 pound ground top round (85-15% meat -fat)
1/4 cup Southwestern Flair Seasoning
2 slices soft white bread, chopped
1/2 cup tomato paste
1cup red onion, chopped or large dice
1/2 cup flat-leaf parsley leaves, chopped
1/2 cup cilantro leaves, fine chop
2 eggs
1/4 cup seasoned breadcrumbs
- Preheat oven to 350
- Grease 9 x 5 loaf pan
- Mix all of the ingredients together and bake for 1 ½ hours. Internal temperature should be 155 degrees when you take it from the oven.
- If you choose to, you can place this in mini loaf pans (5x3x2) and bake at 350 degrees for 45 minutes.
Chef’s Notes: To freeze – Form the butter into a cylinder shape and roll up in plastic wrap or parchment paper. Twist the ends of the paper and store in the freezer until ready to use. You can slice rounds as needed.
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Boneless Pork Chops Or Thinly Sliced Pork Cutlets
- Prepare chops 1/2 inch thick by using Chef Gregory’s technique for seasoning meat (sprinkle seasoning on the meat and then place a piece of plastic on top and press it in or at this point you can choose to rub it in too).
- Heat skillet. Once heated, add 1 tablespoon of olive oil.
- Place chops in the skillet and sear off on one side, immediately reduce heat to medium and sear off the other side for 20-30 seconds.
- Check your pan heat and make sure that you are not getting ready to burn your meat. If you see some dark color starting to show, deglaze the pan with some red wine (1/4 cup) and remove from heat and let cool down. This should be for no more than 10 seconds.
- Now return the pan to high heat and let all the wine cook it self out.
- Deglaze pan with red wine 3/4 cup of red wine to the pan and let it reduce by half.
- Remove from heat
- Add 2 tablespoon of butter and swirl around the pan and serve.
Steamed Shrimp (1 pound)
2 tablespoons seasoning
1/2 cup vinegar
1/2 cup water
1 pound shrimp in shells
- In saucepan combine 1st 3 ingredients.
- Bring to a boil.
- Add shrimp; stir gently.
- Cover; steam until tender, about 3-5 minutes.
- Drain; remove shells.
Creamed Horseradish with A twist of the Southwest
1 cup heavy cream
1 Tablespoon Southwestern Flair, Mild with a little kick.
1 Tablespoon horseradish from a jar (I prefer prepared)
- Whip the heavy cream until you get stiff peaks.
- Mix the seasoning and the horseradish together and fold into the whipped cream.
- Adjust the seasoning to taste.
Tips For Gourmet Me Now!!
Southwestern Flair Seasonings
Add ¼ teaspoon to 8 ounces of soften cream cheese.
Sprinkle Southwestern Flair Seasoning over freshly popped popcorn. Excellent on Kettle Corn.
Add 2 teaspoons of Southwestern Flair Seasoning to 1 cup of prepared mayonnaise. Use as a spread for sandwiches and hamburgers or as a dip for artichokes and vegetables.
Add a sprinkle or two of Southwestern Flair on fries.
Add 1 teaspoon of Southwestern Flair Seasoning to the water when steaming vegetables.
Add ½ teaspoon to ½ cup of cottage cheese.
Substitute Southwestern Flair Seasoning for salt.
Whether you use canned or make your own, you can spice up chili by using Southwestern Flair Seasoning. For every quart of chili you will need 2 tablespoons of Southwestern Flair Seasoning. Beware of using Oh my God! Someone dial 911! – it will be extremely hot. Just be ready to put out the flames.
Add 2 to 3 tablespoons of Southwestern Flair Seasoning to 1 pound browned ground beef. If you like extra spicy tacos use Chef Gregory’s Southwestern Flair Seasoning Oh my God! Someone dial 911!
Sprinkle Southwestern Flair Seasoning on your take-out food.
Southwestern Flair Seasoning can be used before, during or after cooking eggs. Omelets – use 1 teaspoon of spice for every 3 eggs. Scrambled eggs – sprinkle on eggs when they just hit the pan. Sunny Side-up – sprinkle on before serving.