This recipe will make 4 ¼ pound patties or 3 ¨÷ pound patties or 2 ½ pound monster burgers.
1 pound ground beef
1 1/3 tablespoons Southwest Seasoning
Chef Notes. I like to use Lawry’s Garlic Salt instead of plain salt. It gives burgers a lot of extra flavor. These Recipes are for the use of Chef Gregory’s Southwestern Flair Seasoning and since this is a LOW SODIUM seasoning. a little garlic salt from time to time may be just the thing to bring out extra flavor.
1 ripe but firm avocados, peeled and pitted
3/8 cup tomato, diced
1 Tablespoon white onions, minced
2 Tablespoon of cilantro leaves only, minced
1 ½ heaping teaspoon of Southern Flair Seasoning
2 teaspoons lime juice
Chef Notes: you can always add more seasoning for your desired taste and a little garlic salt may also bring out the flavor too. ALWAYS SESASON TO TASTE.
Chef Gregory’s technique for seasoning meat. Sprinkle seasoning on the meat and then place a piece of plastic on top and press it in or at this point you can choose to rub it in. since this is a low sodium product it will clump-up on your hands if you try to rub it in.
5/8 Cup white onions medium small dice
1 2/3 Tablespoons cilantro
2 Table spoons green onion tops only
1/4 cup Southwestern Flair Seasoning (your choice on degree of spiciness use mild or spicy)
2 1/4 cups tomatoes small dice
Lawry’s Garlic Salt to taste (1/2 teaspoon)
1 whole 3 ½-pound chicken, washed and dried
2-3 Tablespoon Southwestern Flair Seasoning Season to cover chicken on the outside
1 cut-up fryer chicken
2-3 tablespoons Southwestern Flair Seasoning
2 sticks butter room temperature
2 tablespoon Southwestern Flair Seasoning
½ bundle of flat-leaf parsley leaves
1 clove garlic
2 ounces Jack Cheese, shredded*
3 ounces Asiago Cheese, shredded*
Cook’s Notes: Spread be made ahead of time and stored in the refrigerator for 4 days?
*When purchasing the cheese take note of the weight so you can have an approximant idea of how much to shred when you get home. This dose not have to be exact, like they say
Close enough for government work.
1 pound unsalted butter (4 sticks), softened
½ cup of Southwestern Flair Seasoning
½ cup flat-leaf parsley leaves, minced
Chef’s Notes: To freeze – Form the butter into a cylinder shape and roll up in plastic wrap or parchment paper. Twist the ends of the paper and store in the freezer until ready to use. You can slice rounds as needed.
2 eggs, hard-boiled, cooled and shelled
1 Tablespoon mayonnaise
1 teaspoon Southwestern Flair
1/4 stalk celery, finely chopped
1 pound ground top round (85-15% meat -fat)
1/4 cup Southwestern Flair Seasoning
2 slices soft white bread, chopped
1/2 cup tomato paste
1cup red onion, chopped or large dice
1/2 cup flat-leaf parsley leaves, chopped
1/2 cup cilantro leaves, fine chop
1/4 cup seasoned breadcrumbs
2 tablespoons seasoning
1/2 cup vinegar
1/2 cup water
1 pound shrimp in shells
1 cup heavy cream
1 Tablespoon Southwestern Flair, Mild with a little kick.
1 Tablespoon horseradish from a jar (I prefer prepared)
Cream Cheese: add ¼ teaspoon to 8 ounces of soften cream cheese.
Popcorn: Sprinkle Southwestern Flair Seasoning over freshly popped popcorn. Excellent on Kettle Corn.
Mayonnaise: Add 2 teaspoons of Southwestern Flair Seasoning to 1 cup of prepared mayonnaise. Use as a spread for sandwiches and hamburgers or as a dip for artichokes and vegetables.
French Fries: Add a sprinkle or two of Southwestern Flair on fries.
Steamed Vegetables: Add 1 teaspoon of Southwestern Flair Seasoning to the water when steaming vegetables.
Cottage Cheese: Add ½ teaspoon to ½ cup of cottage cheese.
Mashed Potatoes: Substitute Southwestern Flair Seasoning for salt.
Chili: Whether you use canned or make your own, you can spice up chili by using Southwestern Flair Seasoning. For every quart of chili you will need 2 tablespoons of Southwestern Flair Seasoning. Beware of using Oh my God! Someone dial 911! – it will be extremely hot. Just be ready to put out the flames.
Tacos: Add 2 to 3 tablespoons of Southwestern Flair Seasoning to 1 pound browned ground beef. If you like extra spicy tacos use Chef Gregory’s Southwestern Flair Seasoning Oh my God! Someone dial 911!
Mexican Food: Sprinkle Southwestern Flair Seasoning on your take-out food.
Egg Dishes: Southwestern Flair Seasoning can be used before, during or after cooking eggs. Omelets – use 1 teaspoon of spice for every 3 eggs. Scrambled eggs – sprinkle on eggs when they just hit the pan. Sunny Side-up – sprinkle on before serving.