Garam Masala; Saté

For a while a several months ago my cooking habits began to venture across the seas toward Moroccan cuisine...chicken apricots and chickpeas slow-cooked in a tagine, ras al-hanut, and harissa sauces.

Recently, though, after a trip to my local spice store, I've discovered the joys of garam masala and saté seasoning.



Garam masala, a traditional punjabi seasoning, is a blend of cinnamon, ginger, nutmeg, cumin carrdamom and coriander seeds, a few saffron strings black peppercorns, cloves, ground mace and bay leaves. The other night I cooked up some gulf bay Redfish seasoned in garam masala, with seasoned rice, roasted bell peppers and asparagus. The meal was delightful.



I also happened to purchase some Indonesian Saté seasoning. Perhaps the most famous and distinctive Indonesian spice, saté is wonderful for almost any type of grilled meat. I'm eagerly waiting my friends fresh gulf shrimp delivery connection to concoct some grilled saté shrimp skewers with peanut sauce for an afternoon of cold beer and spiced shrimp in the sun!