Brian's Bistro Spices

Check back often to see new recipes using Van Dorn Gourmets’ Spice Blends.
Submit your own recipe, using our spice blends. If we use your recipe, we will send you one of our blends for free.
Submit to: contact@vandorngourmets.com

 From: Yours Truly

Ingredients

Super simple and really delicious!

4oz cream cheese, softened
2oz sour cream
1 Tablespoon Van Dorn Gourmets Tomato Basil Seasoning 

Directions

Blend together.  Cover and refrigerate for at least 1-2 hours.  Serve and enjoy with your favorite crackers or bread!

Makes 4-6 servings

From: Yours Truly

 Ingredients

• 3 cups all-purpose flour
• 1 teaspoon active dry yeast
• 2 teaspoons salt
• 1 2/3 cups warm water (110 degrees F/45 degrees C)
• 1 Tablespoon (or more) Van Dorn Gourmets Rosemary Garlic Seasoning  

From: Yours Truly

 Ingredients:
16oz fresh, raw sashimi grade tuna
2 Tablespoons Van Dorn Gourmets Seasoned Pepper
1 Tablespoon olive oil

Greens:
1/2 cup  fresh Italian parsley leaves, chopped
1/2 cup fresh mint leaves, chopped
1 small head fennel sliced thinly
2oz crumbled feta cheese

Vinaigrette:
juice of 1 lemon
juice of 1 lime
1/3 cup olive oil

2 small shallots, finely diced
1 Tablespoon capers, finely chopped
1 teaspoon kosher salt
1/2 teaspoon Van Dorn Gourmets Seasoned Pepper

Directions:
Rinse and pat raw tuna dry.  Coat tuna well with Seasoned Pepper.  Heat olive oil  in a saute pan to medium heat.  Add tuna to hot pan, and sear tuna by rolling it over to ensure even searing.  Approx 1-2 minutes.
Remove tuna from heat, allow to cool.  Wrap tuna in plastic and refrigerate until cold.

To make the vinaigrette, combine lemon and lime juice, olive oil, shallots, capers, salt & Seasoned Pepper.  Whisk well, and set aside until ready to use.  Can be done a day, or two, in advance.

For greens, combine parsley, mint, and fennel.  Add vinaigrette and toss lightly.

Transfer greens to plate.  Slice cold seared tuna 1/4 inch thick, and lay over greens.  Top with crumbled feta cheese.
Enjoy!

Serves 4-6

From: Yours Truly

Ingredients:

2 full racks raw baby back ribs

(you can substitute spare ribs, beef ribs, or even a 4-5 lb pork shoulder for pulled pork)

1 small onion roughly chopped

2-3 garlic cloves chopped

3 Tablespoons Van Dorn Gourmets BBQ Spice Rub

1 bottle of your favorite beer

Directions:  Rinse ribs, pat dry, and rub the BBQ Spice Rub generously on the ribs.  For even more flavor, let them sit in the refrigerator overnight.   Next, preheat oven to 225 degrees.  Place ribs in a baking dish, pour 3/4 of the beer on top, and sprinkle with onions and garlic.  Cover with foil and bake for 3-4 hours.  This can be done a day in advance.  Next, throw those ribs onto a hot grill, or under a broiler and cook for 7-10 minutes a side.  Then brush with BBQ sauce (see recipe below), and cook for an additional 5-10 minutes until the desired color is reached.  Serve with extra BBQ sauce, and napkins! 

From:  Your Truly

Ingredients:

1 15oz can tomato sauce

1 small onion diced

2 garlic cloves

1 Tablespoon olive oil

2 Tablespoons butter 

1/2 cup molasses

1/4 cup brown sugar

2 Tablespoons Worcestershire sauce

3 Tablespoons Van Dorn Gourmets BBQ Spice Rub   

The remainder of the beer mentioned above 

Directions: In a medium saute' pan, melt butter, add olive oil, and saute' onions and garlic on medium heat until slightly browned.  Add remainder of ingredients, mix together, and simmer on low for about 1 hour.  Stir occasionally.  Serve hot or cold.

From: Yours Truly

Ingredients:

2 lbs beef  

(brisket, top round, or eye of round)

3 Tablespoons Van Dorn Gourmets BBQ Spice Rub 

1 cup soy sauce

1 cup Worcestershire sauce

1/2 cup brown sugar

1/2 cup molasses

2 Tablespoons black pepper

Directions: Freeze the meat for about an hour.  Trim any excess fat and slice very thin, against the grain (between 1/8"-1/4" thick).  Mix all ingredients, except for the pepper into a large bowl.  Cover, and marinate in the refrigerator overnight.  Drain meat, and lay strips onto a cookie sheet.  Bake at 175 degrees for 4-6 hours, turning every hour for even dehydration.  Remove the jerky when the meat is dried but still a bit soft.  it will continue to dry after you take it out.  Sprinkle with black pepper, and enjoy!

 From: Yours Truly

Ingredients:

1 bag pre-shredded cabbage mix

(no, it's not cheating, just easy!)

3/4 cup mayonaise

2 Tablespoons apple cider vinegar

1 Tablespoon Dijon mustard

1 Tablespoon creamed horseradish

1 teaspoon sugar

1 Tablespoon Van Dorn Gourmets Seasoned Salt 

Directions: In a large bowl, combine all ingredients (except for the cabbage mixture), and blend well.  Add cabbage mixture, and toss until evenly coated.  Refrigerate for an hour, or more, until ready to serve.

From:  Yours Truly

 Ingredients

4 cloves garlic, minced
8 Tablespoons butter
4 ribs celery, diced
1 medium onion, diced
8 cups fresh corn kernels
1/4 cup flour
2 cups chicken stock
1 cup half & half
1 cup milk
1 Tablespoon Van Dorn Gourmets BBQ Spice Rub
Salt and pepper
1 fresh red pepper, diced for garnish (if desired)


Directions

Melt the butter in a large saucepan over low heat.  Add garlic, celery, and onions and cook, stirring often until vegetables are soft but not browned, 12-14 minutes.

Add corn and BBQ Spice Rub, and cook, stirring occasionally, until corn is soft and fragrant, 18-20 minutes.

Vigorously whisk in flour, then add chicken stock, half & half, and milk.  Simmer, stirring occasionally for 15 minutes.  Salt and pepper to taste.  Serve in soup bowls topped with diced red peppers.


Makes 6-8 servings

From:  Yours Truly

 Ingredients:

1 medium Butternut squash, halved and seeded
1 small pumpkin, halved and seeded
3 Tablespoons butter
1 large onion, thinly sliced
1-1/2 quarts vegetable stock, or chicken stock
1 Tablespoon Van Dorn Gourmets Steak & Chop Seasoning 

2 Tablespoons olive oil 

Salt and pepper
Creme fraiche for garnish


Directions: Preheat oven to 425 degrees F.   Brush a little olive oil on a baking sheet and place the squash and pumpkin cut side down.  Bake until tender, about 45-50 minutes.  When cool enough to handle, scoop the pulp out of the shell.  You should have 6-7 cups of pulp.  Set aside.  This first step can be done a day in advance, if necessary.

Melt the butter in a large saucepan over low heat.  Add the sliced onions and cook until soft and translucent, about 8-10 minutes.

Add the squash, pumpkin pulp, stock, and Steak & Chop Seasoning and simmer for 30 minutes.

Using a blender or food processor, puree the soup until smooth.  Strain through a medium strainer back into saucepan to keep warm.  Season with salt and pepper to taste.  Serve in soup bowls with a dollop of creme fraiche for garnish.

Makes 6-8 servings

From: Yours Truly


Ingredients:

8-10 oz good quality raw tuna steak (sashimi grade is best)
4 cups spring greens, or fancy lettuce mix
6 oz fresh thin green beans lightly steamed
5 small red potatoes, cooked, cooled, and quartered
1 hard boiled egg, peeled and quartered
1/2 cup fresh cherry tomatoes halved
1/4 cup nicoise olives
4-5 anchovy filets (optional but highly recommended)
fresh parsley or tarragon leaves for garnish
4 Tablespoons Van Dorn Gourmets Cajun Seasoning

Ingredients for Vinaigrette:

1/3 cup fresh lemon juice (not from a bottle, please)
**or champagne vinegar can be used**
2 Tablespoons Dijon mustard
1 large shallot finely chopped
1 Tablespoon capers finely chopped
2/3 cups extra virgin olive oil
2 teaspoons anchovy paste (if not using filets mentioned above)
black pepper
salt

Directions:  Heat a saute or grill pan on medium high heat.  Add a slash of olive oil.  Rub the tuna steaks liberally with the Cajun Seasoning, and sear in the hot pan, about 1-2 minutes per side (depending on the thickness).  The tuna steaks should be somewhat blackened on the outside yet rare on the inside.  Let cool.

For the vinaigrette, combine all of the ingredients except the olive oil, salt, and pepper.  Slowly whisk in olive oil, and season with salt and pepper to taste.

Now, individually toss each of the following ingredients separately in a bit of the vinaigrette: First the greens/lettuce, then arrange on serving dish, then follow with the green beans, potatoes, and tomatoes; add them to the dish.  Arrange eggs, anchovy fillets, and olives.  Top with the thinly sliced tuna steaks.  Drizzle with remaining vinaigrette, and garnish with fresh parsley or tarragon leaves.

Enjoy with a French baguette, burgundy wine, and your closest friends and family!

Ingredients: 

Using Onion Dip Mix

From: Your Truly

Ingredients:

1 tin Onion Dip Mix
1 stick unsalted butter (1/2 cup)
1 T Worcestershire sauce
9 cups of corn, rice, or wheat “Chexx”
cereal, or a combination
1 cup bite sized cheese crackers
1 cup small pretzels
1 cup mixed nuts (optional)

Directions: Preheat oven to 250 degrees F. Melt butter in a saucepan, stir in Onion Dip Mix and Worcestershire sauce. Simmer butter mixture on low for 5 minutes. In a roasting pan (or similar), combine cereal, crackers, and pretzels. Gradually pour butter mixture over, stirring until well coated. Bake uncovered for 25-30 minutes, stirring every 8-10 minutes. Cool to room temperature. Eat!

Using Van Dorn Gourmets Poultry Seasoning

From: Yours truly

Ingredients:

1/4 cup unsalted butter
1 medium onion chopped
1 shallot chopped
3 cloves of garlic minced
16 oz mushrooms (brown or white) roughly chopped
3 tablespoons flour
8 oz of your favorite red wine
2 tablespoons of Poultry Seasoning
1 quart chicken stock (or broth)
1/2 cup heavy cream

optional:
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne
salt & pepper
chopped parsley

Directions: In a stock pot, or large kettle, melt butter on medium heat. Add onions, shallots, garlic, and saute until soft. Add flour and stir until everything is golden brown. Add wine and Poultry Seasoning, bring to a low boil for 5-7 minutes. Then add mushrooms and chicken stock. Simmer for 45-60 minutes. For a rustic style soup, add cream, the optional ingredients and serve. Or, you may puree before adding cream. Season, and enjoy!

Using Van Dorn Gourmets Herbed Veggie Dip Mix

From: Yours truly

Ingredients:

16oz cream cheese (2 bricks) softened
one tin Herbed Veggie Dip Mix
4 tablespoons red wine (optional)
8oz shredded cheese of your choice
(I use swiss or mozzarella, but any cheese will work. Play around)

Directions: In a large bowl, work dip mix into cream cheese. Add wine and shredded cheese. Blend thoroughly and shape into a ball. Chill for two hours. Serve with chips, crackers, fresh veggies, or even fresh fruit.

Using: Van Dorn Gourmets’ Cajun Seasoning

From: Nancy W, Seal Beach, CA

Ingredients:

1-2 pound cooked ground beef or turkey
2 tablespoons Cajun Seasoning
1 teaspoon Seasoned Salt
3 cloves minced garlic (or more…)
4 teaspoons worchestershire sauce
2 cans (8-10oz) diced green chilies
1 small onion diced (optional)
2 pounds of Velveeta cheese cubed
tortilla or pita chips

Directions: Add all of the above, except the cheese, into a heated crock pot, double boiler, or simple kettle. Add cheese, stirring often. Serve hot, with sports! (or a good movie)

Using Van Dorn Gourmets’ Onion Dip Mix

From: Yours Truly

Ingredients:

1+1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon Van Dorn Gourmets’ Onion Dip Mix
1 cup whole milk
1 cup water
1/2 cup grated Edam cheese
1+1/2 cups canola oil

Directions: Lightly oil 8×8x2-inch metal baking pan. Whisk first 3 ingredients together, set aside. Bring milk and water to boil. Gradually whisk in dry ingredients. Reduce heat to low; simmer until very thick, whisking constantly. Remove from heat, mix in cheese. Transfer batter to metal pan, press to an even layer. Chill until cold (about 2 hours)
Cut fritter batter into 24 equal pieces; remove from pan. Heat oil in skillet over medium-high heat. Add fritters to skillet (in batches) and saute’ until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle with Van Dorn Gourmets’ Seasoned Salt, and serve hot!

Batter can be made one day ahead

Makes 24

Using Van Dorn Gourmets’ Poultry Seasoning and Van Dorn Gourmets’ Seasoned Salt

From: Yours Truly

Ingredients:

24oz ground chicken or turkey
2 tablespoons Van Dorn Gourmets’ Poultry Seasoning
1 cup mayo
1/2 cup plain bread crumbs
1/2 cup chopped white onion
2 green onions, chopped
3 tablespoons dill relish
1 cup chopped fresh basil
12 leaves fresh whole basil leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
olive oil (for brushing)
4 large english muffins
tomato slices (optional)
don’t forget Van Dorn Gourmets’ Seasoned Salt (for dusting)

Directions: Mix mayo, chopped basil, thyme, marjoram, green onions, and relish in a small bowl. Season mayo with Season Salt, to taste. Can be made 1-2 hours in advance. Mix ground poultry, 1/2 cup of the herbed mayo, Poultry Seasoning, chopped onion, and bread crumbs. Shape mixture into 4 even patties, about 1/2 inch thick. Dust with Seasoned Salt, and let rest for at least 30 minutes. Grill on oiled grill, on medium heat, for about 5-6 minutes per side. Slice english muffins in half, brush with olive oil, and grill for about 1 minute. Top english muffin with burger, 3 basil leaves, tomato slices, and a spread of herbed mayo. Awesome! Serves four.

Using Van Dorn Gourmets’ Espresso Spice Rub

From: Vonnie M, Winchester, CA

Ingredients:

3 pound tri-tip roast
Espresso Spice Rub

Directions:

Preheat oven to 500 degrees.
Trim tri-tip, leaving a thin band of fat on top.
Rub the entire roast with the Espresso Rub.
Place roast in a shallow pan, fat side up.
Roast in oven at 500 degrees for 15 minutes. Turn oven temperature down to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for an additional 20 minutes for a more rare roast or 30 minutes for a medium-well roast. Slice across the grain. Enjoy! Serves 6-8

Using Van Dorn Gourmets’ BBQ Spice Rub

From: Yours Truly

Ingredients

1 can navy beans
1 can pinto beans
1 can white beans
1-2 cups water (save for later)
1/2 cup chopped onion
1 clove garlic minced
6-7 slices of bacon
1 cup V8 juice (or tomato juice)
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Van Dorn Gourmets’ BBQ Spice Rub
1 shot good tequila (optional)

Directions: Pan fry bacon until crisp, and chop, save 2 tablespoons of the bacon grease. Combine all of the ingredients, including the bacon grease, but except for the water, into a crock pot (or stove pot). Slowly simmer for at least 2 hours, and up to 8 hours. Stir occasionally, and add water as necessary. Serves 8.

For a different spin on things, you can also try using Van Dorn Gourmets’Espresso Spice Rub instead of the BBQ Spice Rub