Chef's Page

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The Soup Jedi's Secret Spice Blends Info & Recipes

There are four spice blends that are a key component to my kitchen's success and now I'm sharing them with you. Between these spice blends the possibilities are endless with what you can create in your kitchen even for a beginner. When I cook at home I use these spices almost exclusively, all I ever need are some fresh herbs from the garden. I would like to share some of the ways that I use the spices and maybe a secret recipe or two. Keep checking back as I will be adding more to this page or like us on facebook to get a notification when the web page is updated.

Cajun Spice

When you want to add some southern flavor just sprinkle a little on your:

Burgers

Steaks

Chicken

Pork

Shrimp

Potato Chips

Great for:

Blackened Fish

Red Beans & Rice Jambalaya

Add 2 - 3 Tablespoons to a cup of flour to create a red seasoning flour. This can be used for dredging when deep frying. Try it with Oysters, Calamari, or chicken fingers

My favorite Snack is popcorn sprinkled with Cajun Spice

Honey Ginger Lime Rub

This is a wonderful complement to Seafood especially when combined with tropical fruits or bold flavors such as curry.

Great For:

Salmon

Ahi Tuna

Shrimp

Mediterranean Spice

This was the first spice blend I developed back in my catering days. It makes a fantastic & easy rub for oven roasted chicken!

Great for:

Swordfish

Mahi

Pork

Chicken Salad

Turkey

Veggies

Rice

Mexican Spice

This spice is perfect for your South of the border preparations:

Add to beef, chicken, or pork when making your meat for:

Tacos

Burritos

Flautas

Tostada's

Taco Salad

Enchiladas

Fajitas

Great for:

Fish Tacos

Shrimp Tacos

Baked Chicken

Grilled Pork Loin

Flat Iron Steak

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The Razor Clam Story

Razor Clams live in the ocean surf and can only be dug at low tide, called a "minus tide". Low tides happen only during a full moon and a new moon. High and low tides occur twice a day with about 6 hours and 13 minutes between high and low tides. If a low tide happens during bad weather people don't dig because the cams dig deeper in the sand making them more difficult to catch, so the diggers can't run away from the waves fast enough to stay out of danger.

Our Razor Clams are mostly from the Quinalt Native American Reservation in Washington, with some coming from Alaska during Spring. Why don't we offer Oregon Razor clams? We wish we could, but Oregon beaches have not gone through the certification process of the federal government so that they can be sold outside the state. The certification process costs millions of dollars even though the certification doesn't require the state to do any more testing than they already do. Our seafood company provides seafood both within the state and outside of the state so they are not permitted to carry a product that can only be sold within the state. We have contacted the Oregon suppliers directly but haven't been able to convince them to deliver directly.

If you would like us to contact you by e-mail when we do have razor clams click here to join our Insider Club and enter "Razor Clams" as a requested dish. You may also choose to receive other notifications as well. We will never share your e-mail address, because we hate spam too.

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Below is an episode of the TV show "The Joy of Fishing" which airs Sunday morning at 9:30am on Root Sports. A while back they came by and filmed a segment where I show the secret to how we fillet our fish, so that each piece is uniform in size and shape. This allows the fish to cook evenly throughout the fillet and also is more visually appealing then a square cut fillet. The Seasons and Regions segment begins at the 12:30 minute mark.

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Sesame Ginger Dressing makes Seasons and Regions Seafood Grill's spinach salad a real standout. We dress up this salad by adding grilled chicken breast, fresh Oregon bay shrimp, Dungeness crab, steamed asparagus spears, thinly sliced red onions and/or crispy wontons as the mood strikes. The Sesame Ginger Dressing will keep in the refrigerator for a week or more.

Seasons & Regions Spinach Salad with Sesame Ginger Dressing Recipe

Wash the spinach leaves and dry well. In a salad bowl, toss the spinach leaves with the dressing. Arrange on salad plates and top with mandarin oranges, dried cranberries and toasted almonds.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Combine the ginger, garlic, honey, cayenne pepper and pasteurized egg in the bowl of a food processor and blend until smooth.

Stir together the vegetable oil and sesame oil and with the food processor running, slowly drizzle the oil into the egg mixture. (Most food processors have a tiny hole in the plunger that will allow the oil to drizzle in very slowly.) Combine the rice vinegar, orange juice concentrate, soy sauce and lemon juice in a small bowl. When the oil is all incorporated and the mixture is thick, slowly add the vinegar mixture to the egg and oil mixture while the food processor is running. Chill until ready to use. Makes about 3 cups.

Note: Because this egg is not cooked, we recommend using a pasteurized egg in this recipe. Pasteurized eggs are available at most grocery stores. If pasteurized eggs are not available, 3 tablespoons of a pasteurized egg substitute such as Egg Beaters can be substituted.

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