Feb 29-Mar 3, 2024



Turning Your Pantry Into Dinner!
Spice Mixes, New Milks & Curries all hidden in your pantry

Presented by Chef Angus Campbell

Shichimi Togarashi Seasoned Scallops, pan charred and served with ginger, garlic almond milk cheesecake served on asparagus and infused almond sauce

Shichimi Togarashi seasoning mix is thought to date back to at least the 17th century, when it was produced by herb and spice dealers in the city of Edo which current day Tokyo. The Japanese word Shichimi translates to “seven” and Togarashi to “chilies” therefore it is sometimes referred to as Japanese 7 spice. You may also find the same ingredients in a spice mix named Nanami Togarashi. It is widely used in soups, stews and noodle dishes in Japanese cuisine and as a table condiment to flavor grilled meats.

The recipe normally includes 2 T course ground red chili pepper, 1 T. roasted dried tangerine peel, 2 tsp. toasted white sesame seeds, 2 tsp. toasted black sesame seeds, 1 tsp. Sichuan peppercorns, 1 tsp. ginger powder, 1/2 sheet crumbled nori. All ground to a rough consistency.

Pan charred scallop  4 portions. 

12 ea. Scallops
7 spice mix (Shichimi Togarashi seasoning) for dipping
Butter and a little olive oil

  • Pull the abductor muscle from the side of the scallop and discard.
  • Rinse and dry if necessary to get rid of any shell.
  • Coat one side of each scallop by placing it into the spice mix (the nicest side cosmetically).
  • Sear scallops seasoning side down in a non-stick pan on medium-high heat in butter and olive oil.
  • When a crust has formed on the bottom, turn scallops to sear the other side.
  • Finish in the oven at 350 F for 2-4 minutes until just cooked through.
  • Place on a paper towel to absorb any butter from the bottom before plating.

Ginger, almond garlic cheesecake

Yield: 36 rounds (12 servings) This recipe can be cut in half, I use a half sheet pan because it is the most common universal size, that’s why this recipe is so big.  

Base for the cheesecake 

1 ½ cups. butter, melted
3 cups. panko breadcrumbs
1 cup. crushed gingersnaps
1 T + 1 tsp. garlic powder
1 T + 1 tsp. ginger ground
1 T. Salt
2 ea. eggs


Filling ingredients

1 cup. garlic puree (blanched in milk first)
2 cups. cream cheese
4 ea. eggs
2 C. almond milk
1 cup. green onion, chopped
2 cups. cooked jasmine or basmati rice (1 cup dry: 2 cups water)
2 cups. onion, diced finely
2 T. grated ginger
2 cups. breadcrumbs
2 ea. jalapeños, seeded and diced finely
2 tsp. salt

For the crust:

  • Melt butter in medium saucepan
  • Add breadcrumbs, gingersnap crumb, garlic powder, ginger powder, and white seasoning to a blender. Blend the breadcrumb mixture to a fine dust, about 1.5 – 2 minutes.
  • In a small bowl, beat eggs with a whisk until blended well.
  • In a large bowl, thoroughly combine the butter, breadcrumb mixture, and eggs with a spatula.
  • Spray a half sheet pan with vegetable oil and line with slightly oversized parchment paper (cut each corner of parchment on a diagonal so it fits in pan squarely). Spread breadcrumb mixture in pan evenly with a spatula. Place another half sheet pan on top of the crust to flatten and even it out. Be sure that the crust is very even and flat.

Directions for the filling and assembly:

  • In a large bowl, combine cream cheese and eggs.
  • Mix in all the other ingredients and spread on top of the breadcrumb mixture.
  • Bake for 20 minutes at 300F.
  • Let stand for 15 minutes. Cover with another sheet of parchment; place another half sheet pan on top of the parchment along with two deep third hotel pans half filled with water to compress the cheesecake.
  • Refrigerate overnight to set.
  • Cut with a round cutter just a little bigger than the scallop.
  • For service, smear with clarified butter and warm in the oven until ready to plate.

Infused almond sauce (yields 4 portions)

1.5 C. almond milk brought to the boil
2 ea. slices fresh ginger
2 ea. slices of fresh turmeric
4 cloves, 1 cinnamon stick broken, 1 dried red chili, 2 star anise broken, 6 cardamom pods, 2 T coriander, all toasted until fragrant.
Salt and pepper to taste
2 T cornstarch diluted with 2 T water

  • Place the spices, ginger and turmeric into a sachet of cheesecloth.
  • Pour the hot almond milk over the sachet and infuse for fifteen minutes.
  • Remove sachet and bring the liquid back to the boil, thicken with the cornstarch slurry and season well with salt and pepper.
  • Sauce the plate and garnish with seared asparagus.
  • Warm the cheesecake in the oven and top with the scallops, arrange on the plate.
  • Garnish with cilantro and labneh.

Coriander Citrus Crusted Salmon, pan seared with Chana lentil dhal, roasted grape tomatoes, turmeric cauliflower, roasted radish, pea mint chutney and Korma sauce.

For the salmon (for 4 supremes of salmon)
Cut the salmon from the side into a supreme.
Squeegee the skin thoroughly and cut lateral lines along the length of the supreme.
This will ensure that the salmon cooks evenly and the skin will remain very crisp.

2 T.  toasted coriander seeds
2 T.  lemon and lime zest micro planed and dried in oven till it resembles dried spice
1 T. smoked paprika

  • Grind the toasted coriander seeds in a spice/coffee grinder until coarse. Add to the citrus zest, and smoked paprika. Retain in an airtight container for use.
  • Season the salmon with salt and pepper, then add the spice mix rubbing all over and especially into the cut skin.
  • Heat the pan till very hot then add the oil.
  • Add the salmon skin side down, lightly press with a spatula and allow the skin too sear, and to ensure the salmon does not buckle.
  • Turn the heat down to low and flip the salmon and sear the other side adding a cinnamon stick, a stalk of oregano, three cardamom pods and a slice of ginger and garlic.
  • Add a little butter and turn the salmon back over onto the skin side.
  • Cook for four to five minutes continually basting with the hot flavored butter until fully cooked.

For the turmeric cauliflower
1 Q. water
1 T salt
.5 T. turmeric
1 T. mustard seeds
12 ea. cauliflowers florets

  • Bring the water and salt to the boil.
  • Whip in the mustard seeds and turmeric.
  • Cook the cauliflower in the liquid.
  • Remove and chill the cauliflower and the liquid separately.
  • When they are both cold add the cauliflower back into the liquid and store for service.

Cilantro pea mint chutney

*This chutney takes a while to make so budget time accordingly

.5 C. peas
1 C. mint leaves
1 C. cilantro leaves
1 C. flat leaf parsley leaves
½ C. olive oil
2 ea. cloves crushed garlic
2 T. grated ginger
1/4 cup of hot water
1 tsp. guar gum
2 tsp.  kosher salt

  • Blend all the ingredients until very smooth.
  • Pass through a very fine sieve.
  • Season with white seasoning to taste.

Lentil dhal (chana dhal) 4 portions

Dhal, which can also be spelled dahl, daal and dal, is essentially a thick lentil paste with a very flavorful pungency. It is often prepared with ghee or clarified butter and the lentils are stewed with a variety of spices and herbs. The secret to good dhal is the same as with cooking any form of legume: long, slow gentle cooking times with as little disturbance as possible. The word can also refer to the thick, almost stew-like preparation made from any pulse vegetable and it is an important part of Indian, Nepali, and Pakistani cuisine.

To cook the lentils

1 C. chana dhal (brown or red lentils I prefer small red lentils)
2 C. vegetable stock
1 ea. medium onion fine dice
2 T. Kosher salt

  • Wash the lentils and inspect.
  • Bring all the ingredients to a slow simmer.
  • Cover with a high fitting lid and cook very slowly for 20 minutes, do not stir during cooking.
  • Season well with salt and pepper.

Korma sauce (4 generous portions)

Korma literally means to braise in India and the United Kingdom, a korma usually refers not to a particular cooking technique but to a curry with a thick, cream-based sauce or gravy. There are a wide variety of korma sauces and they differ from most other “curry” recipes. Chili garlic and ginger are often used, but the quantities vary so much that a widely different flavor profile is available depending on where you are in the world. This sauce features coconut milk and coconut cream which add their own distinctive twist on flavor.

1 C. fine dice onion
2 T. garlic fine chopped
2 T. grated ginger
2 oz. clarified butter or ghee
2 T. garam marsala
2 T. tomato paste
.5 C. strained yogurt
1 C. coconut milk
.5 C. coconut cream
1 T. Kosher salt
.5 C. vegetable stock

  • Sweat the onions, garlic, ginger, and salt in the butter until very soft.
  • Add in the garam marsala and bloom the spices in the paste for five minutes.
  • Add the tomato paste, yogurt, coconut milk, vegetable stock and coconut cream.
  • Bring to a boil and cook for ten minutes.
  • Remove from the stove and completely cool.
  • Pass through a fine mesh sieve or beat vigorously with a fine whisk.

Roasted garlic grape tomatoes with radish and cauliflower (4 portions)

12 ea. Grape tomatoes
12 ea. small cauliflower florets
12 ea. quarter radishes
2 T. olive oil
1 tsp. minced roasted garlic
1 tsp. salt
2 tsp. fine minced parsley

  • Heat the oil and add the garlic.
  • Sear with the cauliflower, tomatoes and radish for service.
  • For plating drizzle sauce onto plate
  • Place the dhal onto the plate, garnish with the cauliflower radish tomato mix.
  • Top with salmon and dress with the pea mint chutney.

Cajun Blackened Crab Cakes with Orange Rémoulade 

For Blackened Seasoning

1 T. Sweet Paprika
2 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Cracked Black Pepper
1 T. Granulated Garlic
1 tsp. Dried Thyme

      • Blend all of the above spices and package into a container for future use.


For the Crab cakes 

1 can jumbo lump crab meat
1 ½ cup. breadcrumbs
2 ea. eggs
¾ cup. mayo
3 cloves roasted garlic mashed
1 T. hot sauce
Salt and pepper to taste

      • Check the crab for any stray shell by passing it through your fingers lightly
      • Combine the mayo with the hot sauce, white seasoning, egg yolks and roasted garlic beating well together
      • Combine the breadcrumbs and crab THEN mayo mixture very lightly with out breaking the crab up to much
      • Portion with scoop that has yellow at the bottom of handle and flatten evenly into cakes with flour on your hands then roll with the outside of both hands to even out edges(see picture) then place onto a parchment lined sheet pan
      • Dust lightly with seasoned flour (flour and white seasoning) Store appropriately for further use; either leave on half sheet pan for the days service or freeze in a third pan with parchment paper between crab cakes

The blackening method

Clarified butter melted
Crab cakes
Blackening seasoning
Cast iron pan

      • Dip the cakes in the butter.
      • Dip into the seasoning coating the sides.
      • Place onto the red hot pan and cook until seared, crisp and very hot.

Orange New Orleans Sauce Rémoulade 

2 T. chopped fresh parsley leaves
4 T. fine chopped green onions, white and green parts
4 T. finely chopped dill pickles
1 ½ tsp. garlic powder
2 C. mayonnaise
2 T. olive oil
4 T. fresh lemon juice
1 T. grated orange zest
1 T. Dijon Mustard
6 drops Worcestershire sauce
Pepper, to taste

Combine all ingredients in the food processor and blend until a smooth sauce.

Spice Mixes gathered over the years.

Tandoori Masala
1 T. Cumin Seed
1 T. Coriander Seed
1 T. Red (Cayenne) Pepper
Few drops of red food coloring

      • Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar.
      • Stir in cayenne and food coloring and mix well.
      • Store in an airtight jar for up to 2 months.


Garam Masala
1 T. plus 1 tsp. Cardamom pods
2 3-inch Cinnamon Sticks, crushed
2 tsp. Whole Cloves
1 T. plus 1 tsp. Black Peppercorns
3 T. Cumin Seeds
3 T. Coriander Seeds

      • Put all spices in a heavy skillet and dry roast over medium heat for 5-10 minutes, until browned, stirring constantly.
      • Cool completely, and then grind to a fine powder in a coffee grinder or with a pestle and mortar.
      • Store in an airtight jar for up to 2 months.


Cajun Spice
1 cup Black Pepper
1 cup Cayenne Pepper
1 cup Onion Powder
1 cup Granulated Garlic
1 cup Paprika
½ cup Thyme
½ cup Oregano
½ cup White Pepper
½ cup Salt

      • Combine all ingredients and store appropriately.


Mesquite BBQ Seasoning Rub
½ cup Cracked Black Pepper
½ cup Mesquite BBQ Seasoning
½ cup Cumin
¼ clove Fresh Garlic, minced

      1. Combine all ingredients and store appropriately.


Mustard Rub 
2 cup Dijon Mustard
1 cup Ground Cumin
¼ cup Garlic, diced
1 T Salt
2 T Dried Oregano
1 T Cayenne Pepper
1 T Seasoned Pepper
¼ cup Wine Vinegar

      • Combine all ingredients and store appropriately.


Fiery Creole Pepper Rub
¾ cup Thyme
¾ cup Paprika
¼ cup Ground Black Pepper
¼ cup Garlic Powder
¼ cup Onion Powder
¼ cup Cayenne Pepper
¼ cup White Pepper
¼ cup Salt

      • Combine all ingredients and store appropriately.


Aztec Rub 
1 cup Cumin Seed, crushed
1/3 cup Garlic, minced
¼ cup Liquid Smoke
3 T Kosher Salt
1 T Cayenne Pepper
1 cup Olive Oil

      • Combine all ingredients and store appropriately.


Cajun Rub  
¾ cup Cajun Seasoning
¼ Cup Cracked Black Pepper
¼ Cup Fennel Seed

      • Combine all ingredients and store appropriately.

Spicy Dry Rub for pork
¾ cup Ground Mustard
¼ cup Chili Powder
6 T Dried Oregano
2 T Garlic Powder
2 T Ground Black Pepper
2 T Salt

      • Combine all ingredients and store appropriately.

4 T Sesame Seeds
2 T Coriander Seeds
1 ½ T Cumin Seeds
½ T Black Peppercorns
2 tsp. Ground Cinnamon
¼ cup Roughly Toasted Hazelnuts
½ T Salt

      • Dry-fry the sesame, coriander, cumin and peppercorns.
      • Cool and grind to a coarse powder.
      • Crush the hazelnuts separately, blending briefly in an electric grinder to a powder.
      • Add the cinnamon and spice mix.
      • Store in an airtight jar.

Chinese Five-Spice

This blend of spices gives an instant Chinese flavor. It is used in all manners of Chinese dishes, but perhaps most importantly with pork. The five spices in question are star anise, cloves, Szechuan pepper, fennel seeds, and cassia or cinnamon, in equal quantities, ground to a fine powder. The pepper gives a mild tingly heat, cloves and cinnamon or cassia a warm aroma, star anise and fennel a licorice flavor.

Jerk Rub
1 Onion, finely chopped
½ cup Scallion, finely chopped
2 tsp Fresh Thyme Leaves
2 tsp Salt
1 tsp Ground Jamaican Pimento (Allspice)
¼ tsp Ground Nutmeg
½ tsp Ground Cinnamon
4 to 6 Hot pepper, finely ground
1 tsp Ground Black Pepper

      • Mix together all ingredients to make a paste.

Dry Jerk Seasoning
1 T Onion Flakes
1 T Onion Powder
2 tsp Ground Thyme
2 tsp Salt
1 tsp Ground Pimento (Allspice)
¼ tsp Ground Nutmeg
¼ tsp Ground Cinnamon
2 tsp Sugar
1 tsp Coarsely Ground Black Pepper
1 tsp Cayenne Pepper
2 tsp Dried Chives or Green Onions

      • Mix together all ingredients.

Blackened Seasoning

1 T Sweet Paprika
2 tsp Salt
½ tsp Cayenne Pepper
½ tsp Cracked Black Pepper
1 T Granulated Garlic
1 tsp Dried Thyme

      • Blend all of the spices and package into a container for future use.

Red Curry Paste 
3 Shallots
3 Cloves Garlic
2 stalks Lemongrass
1 T Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
10 Dried Red Chilies
1 T Chopped Coriander Root
1 T Ground Galangal
2 tsp Grated Lime Peel

      • Chop the shallots, garlic and lemon grass.
      • Heat a heavy frying pan and all the coriander and cumin seeds after 2-3 minutes.
      • Dry roast until they darken, shaking the pan to prevent burning.
      • Allow too cool.
      • Grind to a powder with the peppercorns.
      • Remove the seeds from the chilies and chop.
      • Pound or process all the ingredients to a smooth paste.

Green curry paste
3 Shallots
3 Cloves Garlic
2 stalks Lemongrass
1 T Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
10 fresh green chilies
1 T Chopped Coriander Root
1 T Ground Galangal
1cup parsley
1 cup coriander leaves
2 tsp Grated Lime Peel

      • Toast the spices and bring to a fine dust.
      • Blend to a smooth paste with the other ingredients.

Tunisian Five Spices
Called gâlat dahha in Arabic, this blend is used in vegetable dishes and with lamb.

2 tsp Black Peppercorns
2 tsp Cloves
1tsp Grains of Paradise
4 tsp Grated Nutmeg
1 tsp Ground Cinnamon

      1. Grind the peppercorns, cloves and grains of paradise.
      2. Mix in the nutmeg and cinnamon.
      3. Store in an airtight jar for up to 3-4 months.

Watt Spices
6 Long Peppers
3 T Black Pepper
3 T Whole Cloves
1 Long Nutmeg
Pinch Turmeric

      • Roast Spices over a low flame.
      • Pound them in order to break up into big pieces.
      • Place a pinch of turmeric on the grinding stone and grind until a yellow coating of turmeric is spread over the working surface.
      • Grind all the other spices together on the yellow grinding stone.

West Indian Curry Powder

Hindus who migrated to the West Indies in the 19th century introduced their spice blends to the islands and curries are now found throughout the region.

1 oz Coriander Seeds
1 T Aniseed
1 T Cumin
1 T Black Mustard
1 T Fenugreek
1 T Black Pepper
Piece of Cinnamon
2 T Ground Ginger
2 T Ground Turmeric

      • Dry Roast all the whole spices for about 5 minutes.
      • Let cool.
      • Grind and blend with the ginger and turmeric.
      • Store in an airtight container for up to 3-4 months.

Basic Curry Powder

This medium-hot curry blend can be used in any dish that calls for curry powder.

6 Dried Red Chilies
1 oz Coriander Seeds
2 tsp Cumin Seeds
½ tsp Mustard Seeds
1 tsp Black Peppercorns
1 tsp Fenugreek Seeds
10 Fresh Curry Leaves
½ tsp Ground Ginger
1 T Ground Turmeric

      • Remove the seeds from the chilies.
      • Dry Roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning.
      • Leave too cool, and then grind to a powder.
      • Dry roast the curry leaves in the pan for a few minutes.
      • Grind and add them to the mixture with the ginger and turmeric, blending well.

Nut Masala
2 T Vegetable Oil
1 tsp Cumin Seeds
1 tsp Cardamom Seeds
1 T Poppy Seeds
1 tsp Black Peppercorns
2 Garlic Cloves, crushed
1 1-inch Piece Fresh Ginger-root, grated
2 oz unsalted cashew nuts, chopped
¼ cup boiling water

      • Heat oil in a heavy skillet.
      • Add spices and cook over medium heat for 5-10 minutes until golden brown, stirring constantly.
      • Add garlic and ginger-root and cook 2 minutes more, and then cool.
      • Put spice mixture in a blender or food processor fitted with the metal blade.
      • Add almonds or cashew nuts and water; grind to a smooth paste.
      • Cover tightly and keep in a cool place for up to 1 month.

10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

      • Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
      • In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
      • Add remaining spices and blend to form a smooth paste.
      • Store in an airtight container.

Creating your own spice mixes

Experimentation is the only way to perfect your own spice mixes, this note was created to help guide the process. Spice mixes that already exist can be used as regular recipes, however to create a mix that is truly your own some basic rules must be applied. The following chart shows a very simple breakdown of spice categories which will help you understand the differences between the strengths and flavors of common spices. Obviously nothing is right or wrong as long as you enjoy the mix you create, however it is important not to have one spice be too predominant in your mix. The following chart is my opinion only and is not necessarily written in stone.

When creating a mix always try to use a combination of mild, medium and strong spices in the correct proportions. Use approximately twice the amount of savory spices as sweet spices, approximately a total of 4 mild spices combined with 2-3 medium strength spices and one strong spice. If you want to use two strong spices then simply double the formula.



In order to improve the flavor of the spice and brighten the essential oils, the spices must first be roasted by dry heat. The heat and agitation created will really improve the flavor of the spices and allow them to blend well together.

The use of whole spices during the roasting process adds to the freshness of the mix. It also renders several grades of spice mix, they are fine grind, rough grind and crushed. These different grades are used for different techniques allowing for more dish utilization.

Fine grind is also good for sauces as well as a general protein seasoning added to salt and pepper.

Rough grind is best used for encrusting proteins when searing, such as blackening.

Crushed spices are best used for infusing into liquid when making stocks and teas.