The happy carnivore spice collection

The seasoning that started it all!  People kept asking me to make them bags of seasoning to take home after dinner--so I obliged. 

El Dorado is the gold standard for shrimp on the barbi.  Particularly delectable on firm-fleshed fish like mahi mahi, redfish, grouper, even northern pike and grilled lobster. 

Dress Code: flip flops & swimsuits; accessorize with a cold one in a koozie or glass of Sauvignon Blanc. Use El Dorado like a rub or let it set up with some olive or avocado oil and call it a marinade, either way, it will take your catch to the next level and you’ll dream of sandy beaches and tan lines. If you are the daring sort, try it on chicken. Contains coconut (along with lime, chilis and other awesome stuff).

Feel like hitting Italy but don’t have the pocket change for airfare?  Super Tuscan is the solution. 

Tuscan-inspired herbs, mild spice, and some other good stuff makes the best of steak, burgers, chicken and is unreal with venison and any wild game. It ain’t your mother’s Tuscan seasoning, this is Super Tuscan.   Grill up some Super Tuscan chicken and use it on your favorite pasta or pizza and pop open a bottle of Sangiovese--that's Amore!

About a tablespoon per pound of meat (or tofu, if you are into that) will work some magic if you let it set up with olive oil at least half an hour before cooking. Call it a seasoning, marinade, a wet rub, just don’t call it Shirley. If your sandwiches are lacking, this makes a great sandwich booster (just a teeny pinch on sandwiches—‘cause it’s super powered). Dad-jokes and vino sold separately.

Treat your favorite protein to a party island-style. It’s a flavor fusion that could not really be pinned down and was the seasoning formerly known as as “proof that god loves us and wants us to be happy”—which some found rather blasphemous.*   With mild to medium heat, not to sweet, and an herby vibe Blasphemy is hard to beat.  

One tablespoon per pound typically does the trick; put a little olive or avocado oil on your dish and then season liberally with Blasphemy.  For best results, season the meat at least half an hour before cooking. Call it a rub, seasoning, blackening , or mighty marinade--no rules, just flavor!

Pile liberally on pork, beef, and wild game.  For salmon, swordfish, and marlin, use sparingly (unless the fish ain’t that fresh and needs a little cover scent): just a couple pinches across the top with some olive or avocado oil and crack open a cold one, a bottle of sauvignon blanc, pinot or Barbera with your favorite dinner companion. 

Perhaps it was divinely inspired, because Blasphemy goes with everything from avocado toast to yellowtail (probably zebra, too,but I haven't tried that yet).

A few years back a buddy of mine, code name The Bobber, came over for the catch of the day on the grill and a couple cold ones.   The Bobber was drooling next to the grill and said "Ya know, you are kinda a food god around our house--what on earth is that you are cooking, it smells divine?" Taking the rockfish off the grill I quipped "well, if I'm a food god, Bobber, here's proof that god loves you and wants you to be happy!"    Although many feel the original appellation for Blasphemy was entirely appropriate, it was a bit long...okay, a lot long and a bit blasphemous.