Get your spice on with everything but the bagel
Lately, I’ve been seasoning my steak with a little bit of everything. Everything spice blends, to be precise.
The idea started as kind of a culinary fluke from thrifty bakers not wanting to waste all the extra salt, sesame, poppy seed, garlic and whatnot that didn’t stick to their bagels. Eventually, packagers skipped the bread products altogether and put the spices directly into a bottle.
I’ve been using the Trader Joe’s version for a year or so. There are several others on the market, including one from gourmet spice company Pereg Natural Foods that hit shelves this month. Generally they have a cute name along the lines of “everything but the bagel” seasoning or spice.
I’ve used this as a topper before baking dinner rolls, tossed it on salads and even sprinkled it on top of a cream cheese-schmeared everything bagel. But the place I’m really enjoying this is on the grill.
It’s basically garlic and onion salt with a little extra crunch from the seeds, which forms a terrific crust on grilled steaks and pork chops. It creates an almost sausagelike flavor when mixed into burger patties. I found it a little heavy handed on chicken, and I haven’t tried it on fish yet, but this stuff has becoming a go-to seasoning in my kitchen.
If you’re the DIY type, just combine granulated garlic and onion, poppy seeds, white or black sesame seeds, poppy seeds and flaky salt in equal proportions. It will store in a jar indefinitely.
Paul Stephen is a staff writer in the San Antonio and Bexar County area. Read him on our free site, mySA.com, and on our subscriber site, ExpressNews.com. | email@example.com | Twitter: @pjbites | Instagram: @pjstephen