When I helped open the Avenue my initial goal was to bring Quebecois and Acadian food to the table. Over time the initial menu changed, but I retained a couple of concepts that were the underlying flavors that I was looking for. One of the main ideas was Avenue Spice. This blend is my take on Montreal Steak Seasoning, just with a couple of twists. I looked up a number of recipes for inspiration and make around seven different blends in small batches. I was going for something that was slightly more piquante, and peppery, this is what I came up with.
I use this as an all-purpose seasoning, for marinades, meats, dressings, and pretty much anything I want to add a well rounded flavor to. Enjoy
Ingredients
Crushed Red Pepper 1/2 cup
Dill Seed 1/2 cup
Coriander, whole 1/2 cup
Black Pepper, whole 1 1/2 cups
Kosher Salt 1 1/2 cups
Garlic, Granulated 1/2 cup
Mustard Seed, whole 3/4 T
Fennel Seed, whole 3/4 T
Paprika 3/4 T
Method of Procedure
Combine all whole spices together to toast: crushed red pepper, dill seed, coriander, black pepper, fennel seed, and mustard seed.
Place mixed ingredients into a saute pan and cook, on low heat while stirring, until toasted.
Mix salt, paprika, and granulated garlic in separate bowl.
Combine both spice blends.
Using a coffee grinder run the mixed spice through the grinder, sift through to remove the larger pieces and regrind.
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