In the pantry


From the spice rack

  • Rice vinegar
  • Diamond Kosher Salt (it really makes a difference which brand you buy!)
  • Tabasco
  • Tellicherry whole black peppers
  • Tony Chachere’s Original Creole Seasoning (we’re almost addicted to it)
  • Accent (yes, it’s MSG; I’ll blog about that one day)
  • Gumbo File Powder
  • Red Chile Flakes
  • Hungarian Paprika
  • Bay leaves
  • Coriander – both ground and whole seeds
  • Cumin – both ground and whole seeds
  • Fennel seeds
  • Mexican and regular oregano
  • Star anise
  • Thyme
  • Turmeric
  • Worcestershire Sauce
  • Extra Virgin Olive Oil
  • Peanut Oil

On the sweet side

  • Organic agave syrup
  • Local honey
  • Whole nutmeg
  • Bittersweet chocolate and semi-sweet chocolate chips
  • Active dry yeast
  • Baking powder and baking soda
  • Ground cinnamon
  • Cream of tartar
  • Whole vanilla beans, Madagascar vanilla and Mexican vanilla (be sure it’s truly vanilla)
  • Almond flavoring
  • Organic corn starch

Pantry staples

  • Toasted sesame seeds
  • Panko bread crumbs
  • Black beans, Great Northern beans, Garbanzo beans
  • Bush’s Best Cocina Latina Pintos a la Diabla (veggie) and Frijoles Negros Machacados (smashed beans with seasonings.  Delicious.)
  • Tuna fillets in olive oil
  • Hominy – because we fix lots of Pozole
  • Tomato paste
  • Diced tomatoes
  • Diced Fire-Roasted tomatoes
  • Canned chopped clams (clam chowder is quick and delicious)
  • Long-grain white rice, Jasmine rice, and Basmati rice (and, of course, brown rice is great to have too)
  • Thai thin rice noodles
  • Our home-grown dried hot red chiles
  • Frank’s Original Red Hot pepper sauce
  • Savory Choice Chicken Broth concentrate in little packets – it’s on Amazon if not in your store; perfect when you need just a little chicken broth – and has a great flavor (not pictured)
  • Canned Chipotle Peppers in Adobo Sauce (also not pictured)
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