Bò House Seasoning
Avocado? Roasts? Chilli? Piadina? Oh, absolutely.
Rub it into a steak before it hits the pan, or sprinkle it over a ripe avocado with a squeeze of lime. I started with my own take on Megrelian adjika and kept finding reasons to leave the jar out.
Try it on…
Add a pinch to warm broth at the table. Taste it before you reach for the salt.
Toss roast vegetables in it before they go in the oven, or shake a little over a finished piadina.
I use it in kharcho, too. Give the soup time to take on the aroma, then adjust the seasoning before serving.
I made a seasoning. It refused to stay in one category.
The starting inspiration was Megrelian adjika, a wonderful Georgian seasoning tradition. But this isn't a packet of adjika with a different label. Over time, I kept changing and adjusting my own blend until it became something very much mine: dry, aromatic and deliberately garlic-free.
At first, using it with meat made obvious sense. Then came the less obvious experiments. Avocado. Broth. Soup. Slow roasts. Chilli. Stews. Piadina. Something about the balance kept working across completely different things, and eventually “beef seasoning” became a hilariously inadequate description.
I use it in our jerky too. But it's the jar I want in reach when I'm simply cooking dinner and wondering what could make a dish a little more alive.
Already at work in our jerky
I use this blend to season our beef jerky before drying. That is one place to taste what it does for beef. Your next roast, avocado or bowl of broth is another.
Beef jerky
