Anguillian Jerk Rub: Designed for CuisinArt Resort and Spa on the tropical island of Anguilla in the British West Indies this rub is fantastic on pork and chicken, of course, but try it in and on all your everyday cooking for a taste of the Caribbean! This will warm your soul even on the coldest days of winter. Even if you can’t make it to the islands you can taste the sunny flavors with a perfect balance of hot chilies, sweet cane, sour citrus and West Indian spices.

Greek Garlic Rub is a Greek island in a bottle. Use it on popcorn, grilled fish, and kabobs of all types and, of course in lamb dishes with a little fresh rosemary. Try it in dips, vinaigrettes, marinades, vegetable and meat salads or anything else that cries out for what the poets call the “stinking rose”, our beloved garlic. Greek Garlic combines garlic, fennel, assorted peppers, salt and other spices to make a perfect sprinkle on anything from raw vegetables to Bloody Marys!
Chef Daniel Orr

Russian Red goes beyond paprika with its sweet and sour pomegranate, ginny juniper, citrus, orange peel and spicy peppers. Try it in beet salad, with game, and on fish and fowl. Make traditional borscht or sautéed chicken thighs with dried apricots with a little of this blend and you’ll be cooking "a la Ruisse." Fennel, annatto, caraway, star anise make this an exotic blend fit for the Tsar’s table. Chef Daniel Orr

 

 

Mellow Yellow is a subtle curry that won’t mask other flavors the way a more traditional one might. It’s perfect for rice dishes whether they be Cuban or Indian. Use it in vinaigrettes to toss with greens, pasta, fish or potato salads. Add to all types of soups, stews and long cooked braised dishes as well as to quick stir-fries and sautés. Makes a great dry rub for meat, fish and fowl. Turmeric, cardamom, coriander, mustard seeds are spices that enhance so many dishes that you’ll have problems stopping using Mellow Yellow. Chef Daniel Orr

Aux Poivres warms the soul with a blend of at least 5 peppers, coriander and fennel. Rub it and the Brittany Sea Salt on beef and pork roasts, tuna, salmon and fowl. Use with one or more of my other blends to make your own personal dry rub (I like it especially with Mellow yellow, Regime or Russian Red) and your grilling or sautéing will never have been better. Aux Poivres has made my signature Peppered Sea Scallops Famous and it will do the same for your home cooking. Make the best Steak au Poivre ever! I even mix it with chopped shallots and good vinegar for raw oysters. For a simple Oven Barbecue mix Aux Poivres with Regime Blend and a little brown sugar and rub on you pork roast or Sunday chicken.
Chef Daniel Orr

New Regime Blend is ‘round the clock, 24/7. Breakfast: Try it on bacon or oatmeal. Lunch: Use it in turkey burgers, soups, and tuna or chicken salad. Dinner: Rub it on meat, fish or fowl before grilling, sautéing, or roasting. You can mix Regime Blend with any of my other spice blends to make a unique blend of your own. I use Regime Blend in stuffings and pates, in fry batters, and even on roasted pineapple with buttered rum! There are as many ways to use Regime Blend, as there are recipes to read.
Chef Daniel Orr

Mediterranean Blend is a combination of a dozen herbs as well as shallots blended as carefully as a perfume. Toss it with vegetables, greens and main course salads of meat, fish or fowl. Add it to your favorite vinaigrettes, marinades or dry rubs for all sorts of savory dishes to be grilled or roasted. It's a wonderful enhancement to vegetarian recipes. Use as you would “Herbs de Provence” in any traditional French recipes such as Ratatouille, Meat or fish tartares, or their stuffed garden vegetables called “Petites farcis.”
Chef Daniel Orr

Sweet Seasons add depth and intrigue to every dish you sneak this into. Autumn pies, baked apples, eggnog, Crème Brulee, and cappuccino are good ways to start. Soon you’ll find yourself sprinkling this into squash purees, roasted vegetables, and pork dishes. Use in any dish you want to accent the natural sweetness of the primary ingredient. You may think of this as a variation on a pie spice, but once you’ve tried it in a savory dishes you’ll never put it away. Start by using it in savory dish that includes fresh or dried fruit, then let your imagination go wild. A little goes a long way, so use sparingly. I use it in my Moroccan Vegetable couscous as well as in some of my Mexican Moles.
Chef Daniel Orr

Brittany Sea Salt adds a briny sparkle and crunch to any dish you finish with it. You can practically smell the ocean when you use it. It is hand-raked in northern France in an age-old method, which leaves it naturally gray, slightly moist and full of minerals... not to mention flavor. You’ll find yourself using less salt and getting better flavor when you use Brittany Salt in your cooking. It's wonderful sprinkled over slices of rare roast beef, rubbed over a whole bird, or over pork roast before placing it in the oven. Or simply put in a “pinch pot” on the table. You’ll never reach for a salt shaker again!
Chef Daniel Orr