Eddie Tancredi understands that seasoning a dish can take it from dull to flavor-packed with just one pinch. The executive chef and managing partner at Adega began production for ETC Seasonings just four months ago, aiming to create his own blends from spices commonly found in home kitchens. “When you properly season something, it brings out the natural taste of what those flavors should be,” says Tancredi. He takes us into the kitchen to show how to spice up any dish.
Blacken Seasoning
What it tastes like: A familiar spice for home cooks, this mix includes paprika, cayenne and oregano to create a full-bodied flavor. “You get that initial bit of heat in the top,” Tancredi says. “But it’s a robust flavor that mellows out toward the end.”
How to use it: Blacken can be used as a rub for salmon, shrimp or any whitefish such as tilapia. Looking for a fiery start to the morning? Sprinkle on top of a sunny-side up egg. “How much you use is based on your tolerance for heat,” Tancredi says. “It does soften out, especially when cooked with other items.”
Steak Seasoning
What it tastes like: This herbaceous mix of dillweed, fennel, pink peppercorn and more enhances the flavor of burgers, steaks and roasted portobello mushrooms. “It’s not your typical steak seasoning,” Tancredi says. “The pink peppercorns are very floral and give it a brightened flavor.”
How to use it: Sprinkle this seasoning on 80-20 ground beef or steak before placing on heat. For burgers, Tancredi recommends working seasoning into ground beef to ensure a full flavor. “If you get pre-pattied burgers, just sprinkle it on both sides,” Tancredi says. “The flavor may not be on the inside of the beef, but you can still capture the same flavor by seasoning both sides.”
Ten Spice Seasoning
What it tastes like: This melange of onion powder, thyme, chili powder and other ingredients is great for barbecuing, roasting and grilling. It can be used to flavor chicken, pork or roasted cauliflower. “It’s more of a neutral seasoning compared to the other two,” Tancredi says. “The thyme makes it aromatic, and the chili powder gives it a nice flavor.”
How to use it: The Ten Spice caters to the busy home chef. It is best used with longer-cooked items, such as a rump roast or pulled pork, which can be made in a slow cooker. “Use a tablespoon per pound of meat and let it marinate for an hour,” Tancredi says, “This will give the flavor more time to develop.”
