Few prepared items ever make it into my grocery cart. I’m OK with certain brands of store-bought mayo and ketchup and some other basic condiments, but nearly everything else I use is homemade. I make my all of my own sauces, salad dressings, spice rubs, and seasoning blends. Cajun spice, chile rub, curry powder, Chinese five-spice—I make all that stuff from scratch.
Well, nearly all that stuff. There is one store-bought item that I’m almost embarrassed to admit I use. You know the seasoned salt with the big L on the label and the dark orange cap? I love it on burgers and chicken fried steak. But every time I use it I feel sort of guilty.
I know, I know—I’m a food snob. I can’t help myself.
So I finally decided to make a homemade knock-off. It tastes almost exactly like the bottled kind but a little less salty and much less harsh. (Makes me wonder if the stuff in the bottle is made with iodized salt.) The best part is that my version contains zero mystery ingredients.
Now this is a seasoning blend I can feel good about using. So good, in fact, that I used it in the preparation of Thanksgiving dinner. Game hens (remember, I live in a family of turkey haters) stuffed with fresh sage, rosemary, and thyme and seasoned inside and out with my very own homemade Seasoned Salt. It gave the little birds a lovely color and delicious savory flavor…which is nothing to be embarrassed about!
Before I get to the recipe, I’d like to thank Babble for featuring my Beef with Dang Myun in their World Pasta Day recipe roundup.
3 tablespoons fine sea salt
2 teaspoons paprika
2 teaspoons granulated garlic
1 teaspoon onion powder
½ teaspoon ground turmeric
½ teaspoon sugar
¼ teaspoon celery seeds, ground
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
Combine all of the ingredients in a spice jar. Cover and shake until well blended.
Makes about 1/3 cup. Keeps for several months tightly sealed in the pantry. Don’t be afraid to use lots, it’s not too salty.