What's going on here: With a trio of chilies and a full cast of aromatics, this is the rub that allows you to multi-task by filling the house with the scent of thoughtfully prepared food as the rotisserie turns, the roaster roasts, or the skillet sizzles. After a couple of Farmer's Market Chef demos in Austin,Prairie Dustquickly sold out and became an in-demand item for us. The best way to describe it is a "fusion style" blend of a floral Asian seasoning like Five Spice and an mildly spicy, earthy Latin-American blend such as Adobo. Whatever you call it, it's delicious.
How to Use it: Originally developed for poultry and green vegetables, our customers have come back to use saying they loved it on pork, lamb, venison, and roasted potatoes and various root vegetables. Roast some carrots with Prairie Dust and a little olive oil and it'll change your life.
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.