Gourmet Rubs & Spice Blends

There are a lot of "chef's secrets" in the restaurant trade and frankly, most are not all that secret.  Rather, they are solid, reliable recipes that an experienced chef will freely pass on to his or her apprentices during their career.  The blends in this expanding section are those that Chef Nick has passed on to many others and is now making them available to you.

Everybody has a secret fried chicken recipe… this one has been, quite literally, served to tens of thousands of people who kept coming back for more when a friend of Chef Nick's developed this one for the Dutch Chicken restaurants near Harrisburg, PA in the early 1970's.  During the "tween" years Chef Nick has further refined the recipe giving it more depth and complexity and it has proven a real favorite with everybody who has had it.

There are 21 herbs and spices in the blend itself and the secret ingredient (plus how to use it) is printed on a slip of paper inside the spice jar’s cap.  All you need to add is: chicken, flour, a couple of eggs, the “secret” ingredient, buttermilk, and breadcrumbs.

This is why when you order baked fish in Boston it’s so good.  Nuff’ said.

Well, perhaps not quite Nuff' said.  This blend emphasizes the good flavor qualities of fish, especially lighter fish that cannot stand-up to heavier spicing.

Dice some potatoes, don’t bother to peel them, then toss with olive oil and some of this blend.  Nothing else.  Put on a sheet pan in a hot oven for 30 minutes.  Your family will no longer consider potatoes a boring side dish.