Review of Chef Of The Future Rub & Seasoning
Here at Date Night Doins Patti and I are fortunate that we get to sample, taste and use lots of sauces and seasonings. So far all are good and some are better. But, sometimes one just steps out that it is so good you hurt yourself licking your lips. Chef Of The Future Rub & Seasonings is one of those.
OFF THE HOOK, is all I can say. Patti and I have been using them in some of our recipes so much we need more. All five of them will brighten up your foods and will leave you wanting to enjoy more and more. But, the Floribbean is an experience you’ll not forget. I have never heard of Floribbean cuisine before I had to learn a bit about it other than its good eating. I can’t quite describe the flavor; it’s not like anything I’ve ever had. I put some on my finger and try to sort out the flavors I am just lost in its goodness.
You’ll want to try them all.
The Floribbean blend has a base of Fine Espresso, Cocoa, Chipotle Pepper and just a bit of sugar. This is combined with other herbs and spices that finely tune and balance the blend that gives a slightly hot, smokey flavor that combines well with most meats and vegetables. Chef of the Future’s Floribbean is unlike any other blend and is on its way to becoming the next “Go To” blend.
From wikipedia ; http://en.wikipedia.org/wiki/Floribbean_cuisine
Floribbean cuisine is found in varying forms in Florida restaurants and in the homes of many Floridians throughout the state. The essence of what makes a particular dish “Floribbean” is similar to many other aspects of Floridian culture: that it is heavily influenced by visitors and immigrants from all over the world, but especially from the Caribbean (with notable influence from Haiti, The Bahamas, Barbados, Jamaica, and Trinidad and Tobago). In the case of the Southern Florida region in particular, a subdivision called Latin-Floribbean or Hispano-Floribbean cuisine also takes Latin American cuisine traits from such countries as Cuba, Puerto Rico, Colombia, Argentina, Brazil, and the Dominican Republic, adding further influences into the mix. To distinguish the Latin Caribbean style from the non-Latin Caribbean style, some employ the terms Afro-Floribbean cuisine and Indo-Floribbean cuisine, as the majority of the Caribbean islands are of either African or Indian heritage, which in turn were colonized by British, French, and Dutch settlers. We just know it adds wonderful flavor to our dishes.
The Flavor that defines Tex-Mex. This Medium Hot Blend will send your Taste Buds to the next level. Perfectly Balanced flavors of Spices, Garlic Paprika, and Cumin is Perfect for Everything you want to give a Southwestern taste sensation.
Our All Natural, Low Salt Blend, Spicy but NOT HOT! The flavor that is loved Down South and all across the globe. This blend combines the Best of what Cajun has to offer, Mixed Peppers, Garlic, Onion, Oregano, Paprika, Spices, Lemon Peel and just a touch of sugar
Finishing Rub & Glaze Just like it sounds, A little sweet, spice, and the unmistakeable flavor of Bourbon! Simply shake on and cook, or use as a Finishing Rub for Long Cooks. No need to let this one rest on your food before cooking.
This Blend will excite your taste buds like no other! Inspired by the flavors of Thai Coconut Curry, an exotic flavor that will enhance your meals north of excellent. Can be used as a rub, enhance dips, soups and stews. It’s yours to play with.
I have tried them all and use them in a lot of our recipes. Here are links to 6 recipes but we have posted many more using the Chef Of The Future Rub & Seasoning on beef, pork, chicken and fish. All good!
Jalapeno Glazed Bacon Wrapped & Stuffed Pork Loin
Sausage Breakfast Bake
Red Snapper With a Creamy Shrimp Sauce
Beef Short Ribs
Surf & Turf
Pecan Smoked BBQ Chicken
Like we said: it’s all good and so versatile.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
Chef Of The Future Brand Seasoning
973 780 5895