It’s grilling season, so let’s get outdoors and enjoy this beautiful summer weather while eating a fabulous home cooked meal from the grill. Bottled seasoning blends are often expensive for what you actually get in that small bottle, heavy on the salt and preservatives and lacking in the most important element “FLAVOR”. It’s so easy to make your own blends, and you get to control the ingredients and the flavor. Basic blends include salt, red and black peppers, with additional flavors from garlic salt or onion powder, chili powder, dried herbs and warm spices like cumin, cloves and cinnamon. Preparation couldn’t be easier, just mix up your selected herbs and spices then transfer to an airtight container. Store in the pantry for up to 4 to 6 months. Give it a try.
Grilled Forever Oceans Kanpachi
Serves 4 to 6
For the Kanpachi:
20 to 24 oz Side of Forever Oceans Kanpachi cut into equal size portions
2 oz olive oil
Dry rub: mix together
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
¼ teaspoon cayenne pepper
For the Salad:
Use your favorite salad ingredients, in the photo I have used quinoa, asparagus, red cabbage, tomatoes, cucumber, red onions, lettuce, basil leaves and soft boiled eggs. A dressing made of olive oil and freshly squeezed lemon juice.
How to make:
Preheat your grill to high. Insert skewers through each portion of Kanpachi, then rub each portion with olive oil, then sprinkle over the dry rub. Alternatively you could season with a shop bought dry rub or just salt and pepper. Carefully place the Kanpachi onto the grill bars, allow to cook for 4 to 5 minutes, before carefully turning them over. Continue to cook for a further 3 to 4 minutes or until done to your liking. To check doneness, make a small cut in the thickest part of one of the portions, the flesh should be opaque all the way through. When done, remove from the grill and serve with your salad platter.
Corporate Executive Chef
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