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June 18, 2016

Show 9 – Cody Long from Olde Town Spice Shoppe

Spice Shoppe

Tune in live June 18th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

I love the smell of a spice shop.  When you walk in your mind starts to think of all the different dishes and possibilities.  It can be an overload to your senses.  Learning to season your food as you prepare a dish is one of the most important skills a cook can learn.  It takes time and practice.  A sensitive palate is a huge help too.  The ability to taste as you go and know what you need to add and how much is an art I continue to strive to master.  Branching out from your normal seasoning routine can be tough.  With so many spices and herbs available to us it can be overwhelming when trying to spice up your next dish and you aren’t sure what to try.  One good method is to try preparing different ethnic dishes as it tends to introduce you to ingredients you haven’t tried before.  It’s also a good idea to try as many different types of food as you can when you go out and don’t be shy about asking what seasonings are in the recipe.  Cody Long from Olde Town Spice Shoppe at 334 South Main Street in St. Charles will join us this week to help give us tips on buying, storing, and using spices and herbs.

I met Cody during Memorial Day weekend when my girlfriend and I were taking in the Missouri River Irish Festival and Rib Fest with her kids.  They love food and had come up with the idea of a create your own rub contest.  So when walking Main Street we were very happy to find the shop.  It’s a great store with a huge selection.  They have your standard spice selections plus prepared rubs, speciality ingredients, coffees, teas, sauces, condiments, gift sets and so much  more.  It’s a real full service shop and they even have cooking classes.  Cody is a chef, a writer, an entrepreneur, and a lover of food and travel.  I’m looking forward to hearing about those experiences and how they have influenced her dealings in the spice business.

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Cut Of Meat Of The Week

This week’s selection is beef brisket.

Brisket

The brisket comes from the breast or upper chest area of the cow and contains a lot of connective tissue that must be broken down by cooking properly to make it tender.  You must take time to slow cook brisket and it can be prepared many ways.  Roast it in the oven, slow cook in a crockpot, or smoke it for some classic Texas BBQ.  It’s versatile too as it is also used for corned beef and can be for pastrami as well.  Take care when preparing brisket as it’s not the cheapest cut and a tough, flavorless brisket is not worth the energy it will take to chew it.  Aaron Franklin is the king of brisket in Texas.  If you really want to get into brisket let Aaron take you to brisket school in this episode of BBQ With Franklin.

 

Spice Of The Week

This week’s selection is paprika.

paprika

Paprika is made from dried chili peppers and is used in a wide variety of cuisines all over the world.  It ranges from mild to hot, sweet to smoky.  It is used a lot to flavor and color dishes and is one of the most consumed spices in the world.  I’ve used it in various sausage recipes and always include it as the base for any rub I make for BBQ especially the smoky varieties.  It’s a wonderful spice and I strongly suggest you use it for more than sprinkling on your deviled eggs.  Here Cody shares a recipe for roast chicken with a marinade using smoked paprika.

Roasted Chicken with Smoked Paprika & Honey Marinade
1/4c olive oil
1/4c lemon juice
3 garlic cloves
2 tablespoons honey
1 tsp smoked paprika
1 tsp mixed fine herbs

In a mixing bowl, add the olive oil, lemon juice, honey, smoked paprika and mixed herbs and crush in the garlic. Mix together until well combined.

Place the chicken skin side down in a roasting tray and pour the marinade over the chicken.
Marinade the chicken for at least an hour at room temperature, or alternatively, cover and place in the fridge for up to 24 hours. Bring to room temperature before roasting.
Preheat the oven to 350 degrees flip the chicken so the skin faces upwards, baste, cover the roasting tray with foil and then roast for 45 minutes. After 45 minutes, remove the foil, baste the chicken and cook uncovered for 15 minutes. While waiting to serve re-cover the chicken to keep it good & warm & moist.

 

Upcoming Events

August 19th – 20th – St. Louis World’s Fare Heritage Festival

August 27th & 28th – Festival Of Nations

September 16th – 18th – Taste Of St. Louis

Olde Town Spice Shoppe – Culinary Classes – Full list available here

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