Around 2001, on a trip home, I discovered something which was to have a major impact on my cooking, and to a degree, improve my quality of life. Enter Tony Chachere’s:Apologies for the rubbish picture – maybe the BlackBerry phone camera wasn’t the way to go with that one, huh?
I’m a spicy food fan – my mom used to slip hot peppers into our salads growing up. My dad has fond memories of growing up with something called schoog (which I found is both a hot chili paste and a sweet drink – there are some Hebrew words that I’ve never quite come to terms with – imagine asking for one and getting the other. Um, no.)
My husband is not. But as we’ve been together for nearly a decade now (where does the time go – oh yeah. There), he’s learning to love it.
Enter Tony’s – salty and spicy. Perfection in a shaker as far as I’m concerned. And the uses!!!
- mix it with Parmesan cheese over pasta – yum
- use it to season a pot of black bean, sweet potato and pepper stew – yum
- shake some on top of chicken or veg when roasting
- soups, stews, roasted meats and veg (great on potatoes) you want it spicy and a bit salty (I do love my salt), add Tony’s
Tony’s Roasted Courgette/Zucchini sticks
- Two large or four medium courgettes – cut into batons
- spoon full of oil of you choice
- generous shaking(s) of Tony’s to taste
- Put courgette into a zip loc bag
- Add oil, then Tony’s to bag
- Zip closed
- Shake, shake, shake
- Pour into roasting dish
- Pop in an oven (doesn’t really need to pre-heat) and turn it to about 400F/200C and roast to your liking (I like mine a bit dark, so left it in there fore about 45 minutes)Things I would do differently
- Make more – so good. Can’t wait to restock on my Tony’s in January!