Rick’s Casablanca Seasoning

Description

Rick’s Casablanca Seasoning

Our Rick’s Casablanca Seasoning was influenced by the use of paprika in Moroccan cooking. It is one of our personal favorites, based on a small batch we crafted to use around our kitchen. The flavor and versatility will amaze your senses. The touch of cayenne adds a bit of a spicy touch which adds a little something extra to all your dishes. The flavors blend in such a way, you can pretty much use it as an all-purpose seasoning for many of your recipes.

Rub Rick’s Casablanca Seasoning generously on beef roasts & steaks, pork tenderloins & chops, and as a chicken seasoning. We use it for our Roast Beef and Standing Rib roasts as much as we use our Prime Rib Roast Beef Seasoning.  We also use it as the seasoning for our Chicken Marsala. For the recipe, please click HERE.

The paprika base and other spices also make it perfect for use on shrimp, scallops or your other seafood dishes. It is great in your Cajun & Creole recipes, and you can use it as a Blackening rub.

It livens up grilled or steamed vegetables. Sprinkle on your French Fries and potato dishes. Makes a great all-purpose season so keep a bottle on your table and surprise your friends and family. It’s a perfect savory blend to compliment all your recipes.

For a great Prime Rib or Tenderloin Roast, rub a Standing Rib or Tenderloin Roast with oil.  Rub Rick’s Casablanca on the roast and brown well in a pan on all sides.  Coat with Dijon mustard, then pack freshly grated horseradish root on the outside.  Roast at 300 degrees until done to your taste.  We prefer medium-well.  Roasted “low and slow” gives you a flavorful roast, minimal shrinkage and a flavor which will please even your most discriminating guest.  The gravy you can make from the drippings is out of this world.

Ingredients: Sweet Spanish Paprika, Sea Salt, Garlic Powder, Black Pepper, Onion Powder, Cayenne Pepper and Spices