"Montreal" steak seasoning
pjw
Montreal, and I've never run into a restaurant where this is the rage, but
it sure seem the rage here in the USA. It seems just to be salt, pepper and
other spices that most of us use anyway.
Paul
Mark J. Mason
I have never seen it in Montreal either, but who cares!
Mark
"pjw" <pwo...@optonline.net> wrote in message
news:ghQya.23664$OB5.9...@news4.srv.hcvlny.cv.net...
Dimitri
A rose by any other name............
Or something like that - If you like the stuff use it. If not don't buy it.
Dimitri
Faux_Pseudo
> What with this stuff?
Large chunks of salt, pepper, red pepper, spices.
It is mana. I use it on everything. I buy it in the largest size
available so that I don't run out every 2 weeks.
> What's so "Montreal" about it?
No idea.
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Tony Lew
I think it was originally used to season some sort of sausage
there.
Kate Connally
I just ran across it for the first time in a
restaurant in Syracuse a couple of weeks ago.
We asked the waiter what it was and were told
it was just salt and pepper.
Kate
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Kate Connally
>
> _.--- pjw spoke in rec.food.cooking --------._
> > What with this stuff?
>
> Large chunks of salt, pepper, red pepper, spices.
I ran across it for the first time a couple of
weeks ago in Syracuse. We asked the waiter what
Dimitri
Just in case you have not looked at the company website here is what they
say about their product:
Dimitri
History & Geography:
In the finest restaurants, in quaint alley bistros, in the nooks and
crannies of a place called Old Montreal, steaks are served thick, rare, and
bursting with bold, savory flavor. McCormick's Montreal Steak Seasoning is a
robust tribute to the rousing blend of flavors that made Montreal steak
worth traveling for.
.
Nutritionally Speaking:
This is the blend of gourmet spices and peppers that will add a zesty
dimension to all your steak and beef dishes.
.
Facts & Folklore:
Montreal Steak Seasoning will season steak to the specifications of even the
most demanding connoisseur, but it's also the perfect seasoning to be rubbed
or shaken onto pork chops, hamburgers- even vegetables- before grilling or
broiling. Use I to give marinades a zesty edge, and shake it into soups,
sauces, and dressings. Add savory flavor to salad croutons, or shake onto
baked, mashed, or fried potatoes. Sprinkle it into tomato juice. Add it to
fish or poultry coatings. Montreal Steak Seasoning is the flavor sensation
that brings out the savory best in all your foods.
.
Varieties:
McCormick Food Service offers Montreal Steak Seasoning in the following
sizes: 29 oz. PET btle., 7# btle. w/ handle.
.
Serving Suggestions:
Food Group
Breads
Add 2 tablespoons Montreal Steak Seasoning per 1/2 cup olive oil, toss with
2 quarts bread cubes and bake until golden; use to top salads, soups, or
stews.
Sprinkle Montreal Steak Seasoning on buttered, basted breadsticks or rolls
before baking until golden brown.
Meats
Add 1 tablespoon Montreal Steak Seasoning per pound of ground meat for
hamburgers, meatloaf, or meatballs.
Sprinkle 1/8 teaspoon Montreal Steak Seasoning on each side of 4-ounce
hamburger patties; broil or grill.
Sprinkle Montreal Steak Seasoning on steaks or chops before grilling or
sauteing.
Poultry
Add 2 tablespoons Montreal Steak Seasoning per pound of flour for coating
chicken before frying.
Sprinkle Montreal Steak Seasoning on poultry before grilling or sauteing.
Sauces & Dips
Add 1 tablespoon Montreal Seasoning per quart of sour cream along with 1 cup
minced roasted red peppers and 1 cup minced scallions for a fresh or fried
vegetable dip.
Add 1 tablespoon Montreal Steak Seasoning per quart of hollandaise and add 2
tablespoons tomato paste for a rose-colored, peppered hollandaise.
Add 2 tablespoons Montreal Steak Seasoning per quart of demi-glace for a
Montreal Au Poivre Sauce.
Mix 1 tablespoon Montreal Steak Seasoning with 1 quart ketchup; use to glaze
chicken, ribs, steaks, or pork chops when grilling.
Seafood
Add 1 teaspoon Montreal Steak Seasoning per cup of bread crumbs and use to
coat fish before pan frying.
Vegetables
Add 1-1/2 tablespoons Montreal Steak Seasoning per quart of mashed potatoes.
Heat 1-1/2 quarts whole kernel corn; stir in 1/4 cup butter or margarine and
1/2 teaspoon Montreal Steak Seasoning.
Sprinkle Montreal Steak Seasoning on sliced beefsteak or halved cherry
tomatoes or on grilled corn-on-the-cob just before buttering.
Faux_Pseudo
>
> I ran across it for the first time a couple of
> weeks ago in Syracuse. We asked the waiter what
> it was and were told it was just salt and pepper.
> Kate
Maybe there but in the McCormicks it is
course salt, course black pepper, dehydrated garlic, red pepper seeds,
dill, and a few other items.
It is easy to duplicate at home if you have a peper mill that doesn't
create pepper dust and you have all the ingrediants to stuff into it.
I think it is cheaper to buy it though.
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consistency of coarse salt or large sea salt. They also have a rub out now. It came out
for commercial use last fall and I saw a tv commercial about a month ago
Good stuff, but you can definately overdo it with the rub if your not careful
Edwin Pawlowski
"Faux_Pseudo" <Faux_...@yahoo.comERCIAL> wrote in message
> It is easy to duplicate at home if you have a peper mill that doesn't
> create pepper dust and you have all the ingrediants to stuff into it.
> I think it is cheaper to buy it though.
I buy it in quantity at www.theingredientstore.com My wife uses it for
everything. It goes into meatloaf, scrambled eggs, veggies, etc.
Ed
e...@snet.net
http://pages.cthome.net/edhome
hahabogus
news:ghQya.23664$OB5.9...@news4.srv.hcvlny.cv.net:
A nice dry marinade or dry rub for the bbq.
Very nice on bbq-ed chicken (rub on about 20-30 minutes before grilling.
3.5 tbsp sweet paprika powder
2 tbsp coarse sea salt
1.66 tbsp garlic powder
4 tsp caster sugar
3.5 tsp crushed chervil leaves
3 tsp ground black peppercorns
1.5 tsp cinnamon bark
1.5 tsp ground ginger
mix and store in an air tight container as the salt attracts moisture.
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hahabogus
news:Xns938572CEEFC92no...@205.200.16.73:
Oh forgot, from the herb and spice bible....by Ian Hemphill
Rosie Miller
writes:
>
>
>It's certainly NOT just salt & peper. There are 6 or 7 spices in it and it
>has the
>consistency of coarse salt or large sea salt. They also have a rub out now.
>It came out
>for commercial use last fall and I saw a tv commercial about a month ago
>
>Good stuff, but you can definately overdo it with the rub if your not careful
>
They also have a Montreal Chicken seasoning, I use it a lot too, but not just
on chicken, between the two of them I use an awful Lot.
Rosie
Faux_Pseudo
> on chicken, between the two of them I use an awful Lot.
> Rosie
I use the chicken all the time as well. It is really good on
potatoes. With some olive oil for oven fries or mixed with a touch of
italian seasoning for home fries. This stuf rocks.
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