Steak Seasoning
No MSG or preservatives. This product does contain salt.
For steaks, brush both sides with oil then coat one side with season and rub in well. On the other side, do the same using our Great Garlic (optional). Sear over a high heat for 6 - 8 minutes on each side for medium rare. For roasts, roll the meat in seasoning and cook to your taste. Rotisserie cooking is always best as it will help to baste the meat in it's own juices. Steak seasoning is also great on pork chops and roasts.

A Taste of...
For use with all Cajun recipes.
Great for red beans and rice, 'dirty rice' and for blackening foods (remember to use an extremely hot pan and have good ventilation when blackening foods) like tuna, red snapper or steak. Great in Gumbo and Jambalaya, Use to season any that you would like to offer a cajun kick. It doesn't have to be Louisiana cookin' to be used properly. This seasoning is for all to enjoy.
If you're new to this seasoning, go easy, but for the seasoned veteran, just go for it. Remember that the more you use, the spicier the food will be. Use with care until you learn it's heat value.
Enjoy the flavors of Louisiana and use in any dish you like.
Caution: This blend of seasonings contains cayenne, keep hands away from eyes and other sensitive areas when using.

A Taste of...
In a pan, cook ground round or diced chicken. Add 1 - 2 tablespoons full of Mickey & T's Mexico spices, and a cup of water and stir mix into meat well, cover and simmer for about 10 minutes. Add mix to a crisp or soft corn tortilla, top with shredded lettuce, diced onion and shredded cheddar cheese.
For fajita marinade, combine 1 cup of diced tomatoes, 1 tablespoon sugar, 1 tablespoon Mexico spice, 1 onion julienned, 1 cup of corn or vegetable oil and 1/2 cup of cider vinegar. Let chicken strips marinate 1 -2 hours in refrigerator or overnight if possible.
Try this one: Ensalada Mexicana:  Cauliflower florets, shredded carrots, sliced black olives, Great Garlic, broccoli florets, tomato strips, green and red pepper julienned.  Toss well, but gently.  For dressing combine cider vinegar, olive oil, Mexico Spice, juice of 1 lime and 1 tablespoon Dijon mustard.  Wisk well and pour over salad just before serving.  Top with guacamole, sour cream and shredded cheddar.
Salsa:  2 cups canned diced tomatoes drained and chopped.  Finely dice 1/2 cup fresh tomatoes.  Add 2 tablespoons red wine vinegar.  1/2 cup diced onion, 2 tablespoons fresh lime juice.  2 tablespoons fine chopped flat leaf parsley.  1 heaping teaspoon coarse salt.  1 minced garlic clove or 1 heaping teaspoon Great Garlic.  1/4 cup of water. 2 tablespoon minced chives.  1/4 teaspoon sugar (optional).  1/2 cup tomato juice or snappy V-8.  3/4 cup diced bell pepper and 1 heaping teaspoon (mild) or 1 tablespoon (spicier) Taste of Mexico.  Combine all of the ingredients in a glass or ceramic bowl and chill overnight.  Serve at room temperature with homemade chips.
   The easy way:  Open 1 can of diced tomatoes, add fresh veggies and Taste of Mexico.  Add a squeeze of lime and a splash of vinegar.

A Taste of...
Use right from the bottle, in or on your foods before cooking. Makes a great addition to foods prepared on the stove top, in the broiler or oven.
Mix with soy sauce, lime or lemon juice or coconut milk as a sauce or marinade for meat, fish or chicken. Mix with oil and vinegar and use as a dressing on salads, noodles or rice.
Marinate 6 large shrimp in marinade for 2 - 4 hours, skewer and grill 4 - 5 minutes on each side, serve over rice.

Bouquet Garni
Bouquet Garni is a bundle of herbs and spices tied in a cloth or cheesecloth bag to flavor stocks, soups or stews. Tied to the handle of a pot, it can be easily removed when cooking is complete. To use our herb bouquet, put about 1 - 2 tablespoons full in a cheesecloth and tie off. In a pot of water, add meat, poultry, fish or veggies and the garni bag. Bring to a boil and then simmer until your stock has achieved the flavor that you want. Remove herbs and use the stock in your favorite soup recipes. Strain liquid and you're left with a with a wonderful clear broth that can be frozen in ice cube trays for use when small amounts are required.

Make a great Jerk Sauce. In a blender or food processor, combine 2 tablespoons of Jamaican rub with 2 tablespoons of orange juice, 2 tablespoons white vinegar, 1/4 cup yellow mustard and juice of 1 lime. Blend into a paste the consistency of a thick tomato sauce. Then chill for 2 hours Rub chicken with paste and place on an oiled grill over low heat. If possible, place chicken on 1 side and coals on the other and cover. Cook 1 hour without cover or 1/2 hour with cover. Chicken is done when juices run clear and has achieved an internal temperature of 1650 - 1800. Chicken will taste best when cooked additional 10 - 15 minutes. The longer chicken is on the grill the more intense the flavor. Remember, too much heat will ruin this meat. Large chicken should cook longer. Thighs with center bone work best.

A taste of...
Use as a salad dressing or marinade by mixing spice with olive oil, vinegar, Dijon mustard and a splash of lemon juice. Also great in any red pasta sauce, white clam sauce, fish stew (ciopino), chicken cacciatore, sautéed egg plant, shrimp scampi and so much more. This seasoning also works well with our Great Garlic.
Sauté boneless chicken breast in olive oil. When cooked about half way, remove chicken and set it aside. Next, on a high heat add 1 cup of white wine to deglaze pan. Cook until liquid is about half. Next, return chicken to pan along with 1 tablespoon of Italy seasoning and 1 tablespoon of great garlic, 1 cup of chicken stock and simmer for about 20 minutes. To thicken use corn starch dissolved in water. Add to sauce on high heat then remove pan from stove. Serve with wild rice.

A taste of...
Brush meat with oil, then shake on for roasted chicken, grilled fish, omelets or in sautéed vegetables. Mix with oil and red or white wine (or vinegar if no alcohol is preferred) and it becomes a great marinade for chicken, lamb, beef or fish. Use a perfect compliment to your grilled foods.
Mix with wine vinegar, olive oil, 1 tablespoon of Dijon mustard, 1/2 lime and whisk until well incorporated and you have a great salad dressing.

Gourmet International
Cardamom, tumeric, cumin, allspice, pepper, curry spices of this region are a carefully blended array of aromatics. Our curry is a combination of spices that is mild and is referred to as a masala. It goes well with any lamb, poultry, beef or seafood dishes as well as soups and grains, legumes or on chicken or seafood salads. Curries are used in many vegetable and vegetarian dishes. For something different try this blend of spices in an omelet.

Great Garlic
Use in place of any seasoning or salt.
For a great garlic dip, combine 1 pint of heavy sour cream, 1/2 cup of mayonnaise, 1 tablespoon lemon juice or lemon concentrate, 1 tablespoon Worcestershire sauce and 1 tablespoon great garlic. Mix together and refrigerate for 1 - 2 hours. The garlic will infuse its flavors to the sour cream and the garlic pieces will rehydrate.
For garlic butter add 1 tablespoon of great garlic to 1 stick of softened butter. Place the mix on a piece of waxed paper and roll like a jelly roll. Twist the end of the paper together and refrigerate or freeze for about an hour to setup. Use for garlic bread.
For salad dressing or marinade, mix 1 tablespoon garlic with olive oil, red wine or red wine vinegar, the juice of 1/2 lime or lemon, 1 teaspoon Dijon mustard. Mix ingredients together until smooth.

Wild Game Rub
Brush meat with oil and rub spice into it on all sides until becomes pasty. Slow cook game meats in oven or over the grill. For stove top cooking, sear meat on both sides on high heat then lower temperature to medium heat and cook until tender.
As a marinade, combine 2 tablespoons of wild game rub seasoning with 1/2 cup of olive oil and 1/4 cup red wine or red wine vinegar. Let meat marinate in refrigerator for 2 hours. Follow the same method for marinating game fowl.

Veggie Rub
Season veggies with Veggie Rub, olive oil and lemon juice. Wrap any combination of vegetables in foil and grill over medium hot coals until tender.
Slice zucchini into planks and brush with olive oil, then season to taste with rub. Top planks with grated Romano or parmesan cheese and broil until golden brown. Slice on the bias and serve with a side of tomato sauce.
Also great for steamed or sautéed vegetables. When vegetable is cooked to desired tenderness, squeeze 1/2 fresh lemon juice over vegetables and add seasoning and serve.
For a vegetable dip, combine 1/2 cup each of sour cream and ranch dressing. Add a squirt of lemon juice and a shake of Worcestershire sauce plus a heaping tablespoon of Veggie Rub. Add shredded carrots, diced cucumbers (no seeds) or any other vegetable you have available. Refrigerate mixture overnight and let the vegetable flavors infuse themselves together. Use as a dip or on top of baked potato.

Chicken Rub
For one whole chicken use 2 tablespoons of chicken rub, 1/2 cup olive oil, 2 tablespoons of white vinegar or white wine. Mix together and marinate for 1 -2 hours or brush onto bird while cooking.
For baked chicken, brush with oil and rub Chicken Rub into poultry and bake until juices run clear. Chicken is cooked when internal temperature reaches 160o - 170o (approximate cooking time is 20 minutes per pound)
Our chicken rub is great on any type of poultry.

Beef Rub
Rub spices onto one side of steaks, chops or ribs and all over roasts. Beef rub adds great flavor to your BBQ ribs, and smoked meats too.
Use as a dry rub by lightly brushing meat with oil and the gently rubbing Beef Rub on and into meats. Rub spice into meat until spices are moist.
For a marinade, add 2 tablespoons of beef rub to 1/2 cup of olive oil and 4 tablespoons of red wine or vinegar. Place meat in glass container and place in refrigerator to marinate overnight. Be sure to turn meat during marination to get the full benefits.

Rib Rub
Rub spices onto the meat side only of ribs. Pre-heat oven to 450o and cook ribs (meat side up) for 15 minutes. Lower temperature to 180o and let cook for 3 - 5 hours. Do not turn or cover rubs. This will slow down the cooking process. Use the same method on the grill or in the smoker. If BBQ sauce is desired, serve on the side.
Rib rub can also be used on chicken or any other foods where a BBQ flavor is desired.

Fish Rub
Brush fish with olive oil, rub spice on filets or inside cavity of whole fish. Squeeze 1/2 lemon onto fish and cook about 10 minutes per inch of fish and a little longer for dense fish like tuna or halibut. Makes great tasting fish from the oven, broiler or grill.
Mix Fish rub with vinegar and oil to create a unique marinade or salad dressing.

Rib Rub - Chili
1 lg can kidney beans
1 lg can diced tomato
1-2 lbs ground beef
1 lg onion diced
2 tblsp olive oil 2 bay leaves(opt)
1 can tomato juice
1tblsp M&T Rib Rub
1tblsp M&T Great Garlic (opt.)
Add oil to a sauté pan and sauté onions till translucent, add to a large pot or Dutch oven. Add beef to skillet with 1-2 tblsp Rib Rub (cook on high heat). Cook beef all the way through then add to the pot. Add the tomatoes, kidney beans, bay & tomato juice to the pot (add juice till it just covers the top of the mixture). On high heat, bring the mixture to a boil, stirring occasionally to prevent scorching. When you are at a boil, lower to a simmer and cook for as long as possible. (at least 1-2 hrs. the longer it cooks the more the flavors come together). You may have to add more tomato juice the next day as it gets thick. Adjust seasonings as desired. Add salt if desired.

For chicken chili add diced cooked chicken (I prefer black beans to kidney beans).
For a veggie chili you have a few options. Some use cubed tofu. Some use Gardenburger, which is a vegetable and grain product.

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