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Who needs Frankincense & Myrrh when you've got Cavender's All Purpose Greek Seasoning. Made by a small family owned company in Arkansas since 1971, this stuff is all you need when is comes to meats. It makes a stunning steak or pork chop rub enhancing it's given flavor, it's great mixed into hamburger patties to give them an extra kick, it ads complexity to sea food, and it's even good on eggs! You can't really go wrong. Certainly a pantry staple, pick yourself up a can here or here.
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The electricity went out at school so i was at home and saw the comment about Cavender's.
It is great on broiled fish (I like to put it on catfish living behind the pine curtain in East Texas). Sprinkle the Cavender's, some Old Bay Seasoning, and Pimenton (spanish paprika available under the brand name La Chinata from La Tenda online. Its smokier than hungarian paprika but very sweet an mild...) Put the fish filet "top side" down on a preheated cast iron skillet or griddle on the stove top for about 2 or three minute to give it a golden browness tone then flip it and place it under a preheated broiler for 4 to 6 minute depending on the thickness of the filet. The cast iron is important because it gives the filet a crispness that steel and particularly teflon do not impart.
Serve the filet with one of those nice white cote d 'rhone that you can find in California (a little harder to find in Texas) or a crisp sauvignon blanc or fume blanc (kind of the same wine depending on the winery's perspective) and some cole slaw and boiled new potatoes etc. etc.
But the Cavender's is a must! I must be a closet Catholic because I crave this on Fridays.
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