Thanksgiving Day will never be the same!

This year we weren’t alone in enjoying our very own Dave’s Poultry Seasoning on our Thanksgiving Day Turkey.  I received a letter from a spicy couple in Florida telling me that they not only used the Poultry Rub but also the Dave’s HOT TABO Seasoned Salt too! Here’s their story…
Our DAVE’s TABO Thanksgiving:

“Here are a few ways we used TABO to make the Thanksgiving feast even better:

Combine the DAVE’s poultry seasoning with olive oil and brush on the turkey, then bake as usual.  Gives the turkey a nice brown skin and good taste.


We pretty much just sprinkled the DAVE’S HOT TABO seasoning on everything; macaroni and cheese, mashed potatoes, sweet potatoes and stuffing.  Gave the side dishes a nice kick without leaving our throats burning!
Next year we are planning on using the DAVE’S HOT TABO to season the stuffing before placing it in the turkey to cook.”
Missy & Brad from FL

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I got a letter from Grandpa Jim Jim

Tomatsuppe med karry og rejer

Image via Wikipedia

So I got a letter this morning from Grandpa Jim Jim out of the mid-west and he had a whole list of things he loved to put his Dave’s Original TABO on.  His list just went on and on, but I’ll share some of the best ideas…

He suggested adding some Dave’s Original TABO to your Tomato Soup as well as your Tomato Bisque.   It really compliments the tomato flavor.

Grandpa Jim Jim also suggested adding some Dave’s Original TABO to your french onion chip dip.  Using his words “It really makes it taste better!”  I’ve found that adding a little of the Original TABO to any chip dip whether it be Ranch, French or a Sour Cream, adds a great little kick to keep your mouth happy!

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Roasted Chicken Breast w/Potatoes & Veggies

This is great because it gives you a whole meal in one dish.  There’s something comforting about this dish, I guess it makes me think of home!

Serves 2

2 Chicken Breast (boneless & skinless)

1 sweet onion (I like Vidalia’s)

1 Red Bell Pepper

1 Green Bell Pepper

1 lb Potatoes (I like the red ones)

1 Tbs of Dave’s Poultry Rub

1-2 Tbs Olive Oil

Heat your oven to 350 F.

Prep your veggies by cutting them into bite sized pieces including the potatoes.  Cover the cut veggies and potatoes with the olive oil then coat them all with some of the Dave’s Poultry Rub, saving some for the chicken.  Put them in a baking/pyrex dish and set aside. Use remaining Poultry Rub to coat the chicken breast.

* Side note, if you have time to coat the chicken with the rub a couple of hours before that will make the flavor even better!

Get out a frying pan, put a little olive oil in it and heat it up to a high temp.  Once hot, sear both sides of each chicken breast.  A couple of minutes per side should be enough, as you just want to put a light crust on the chicken.

Place the chicken breast on top of the veggies.  Place dish into the oven and let bake for 45-60 minutes.  I like to stir the veggies up every 15 minutes or so to keep them from sticking to the pan.

Check your chicken to make sure it has an internal temperature of at least 160.  Depending on the size of your chicken breast and the size you cut your potatoes the baking time may differ.

Once the chicken has reached temperature and your potatoes are done to your liking, pull everything out of the oven and serve ’em up!  My wife likes this dish with a little cottage cheese on the side, but I think it has everything you need just like it is!

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Dave’s “Can’t Get Enough of Them Skillet Sweet Potatoes” w/ Garlic and Dave’s HOT TABO Seasoned Salt

(Great for serving with Grilled Pork Tenderloin or Grilled Pork Chops)

Serves 4

2lbs Sweet Potatoes

2-4 cloves of Garlic

2 Tbs Olive Oil

2 Tbs Butter

1 tsp Coarse Salt (alter to taste)

½ tsp Black Pepper (alter to taste)

½ tsp Dave’s HOT TABO Seasoned Salt (alter to taste)

Bring a large pot of water to a hard boil while you cut potatoes into ¼ inch squares.  Boil potatoes for roughly 7-8 minutes, long enough to make them soft but not mushy.

Chop garlic into fine pieces while potatoes are boiling.  Drain water from potatoes and set aside while you heat a large frying pan.  Add olive oil and butter to pan before heating it up.  You will know your pan is the right temperature when the butter begins to foam.  Add potatoes to hot pan and stir into the butter and oil.  After a couple of minutes add garlic.  Continue to stir potatoes until browned on all sides.  Time for potatoes in the frying pan varies depending on pan and stove top, but it will be roughly 10-15 minutes.  A minute before taking potatoes off the stove sprinkle in coarse salt, black pepper and Dave’s HOT TABO Seasoned Salt.

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I have to tell you about this one!…POPCORN!

I just heard from a fine fellow out of the great state of Iowa.  This guy was just telling me that he and his kids love to put some Dave’s Original TABO Seasoned Salt on their popcorn!

Now, I haven’t tried this yet, but from what they say “it gives the popcorn that special little kick that will keep your mouth dancin’!”

Keep those ideas rolling in and I’ll keep sharing them…

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Grilled Salmon w/ Bourbon Glaze

This is a family favorite and I’m sharing it even though it doesn’t call for any of my favorite Dave’s Seasonings; however, it does compliment many of the side dishes found here.  I’m going to write the recipe to serve two people, but you can simply multiply the measurements to meet your demands.

Serves 2

2 Salmon Filets

1/3 cup of Soy Sauce

1/3 cup of Bourbon

1/3 cup of Brown Sugar

Take your soy sauce, bourbon and brown sugar and mix well together.  You want to dissolve the brown sugar within the other liquids to make a sauce.  If you have the time, marinate the salmon in some of this mixture for an hour or two before placing on the grill.

Bring grill up to temp, I like to cook on a hot grill, 450-500 degrees.  I also like to prep my grill by rubbing some olive oil on the grates before it gets too hot to keep the fish from sticking.

Once grill is hot, place your filets on the grill and baste with sauce.  I like to try to baste the filets 2-3 times per side.  Depending on the temp of your grill, you will cook the fish for about 3-5 minutes per side.  Spin/rotate a quarter turn after 2 minutes.  Flip once.  Spin/rotate another quarter turn (this gives the fish that cool criss-cross burn marks like the pros!).  Fish should be flaky when done.  Use any remaining sauce to top off the fish once you plate it.

If heat of grill is hot enough this sauce should form a glaze over the fish that will amaze all who taste it.

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Rotisserie Turkey Breast from the Angels!

This recipe requires a rotisserie attachment for your grill or the use of a good friend to hold the other end of a rod as the two of you hold the turkey over the fire for a few hours… I recommend using the rotisserie feature.  The bird we use here is a basic turkey that has had the wings and legs removed already.

1 Thawed Turkey Breast (On the bone)

3 oz of Dave’s Poultry Rub

Time (as in, a few hours)

This is amazingly simple! As long as you follow a few key steps, this turkey will blow your flock away!

Make sure your bird is fully thawed and rinsed off.  Shake on the Dave’s Poultry Rub all over the outside skin of the bird.  Pull up the skin from the breast meat and shake some seasoning in between the skin and the meat.  Apply some seasoning into the main cavity of the bird.   Once bird is covered with seasonings, place it on the rotisserie and get it cookin’.   I would recommend placing a tin with a couple cups of water under the bird to add some moisture to the cooking as well as to catch any drippings from the bird.

If you have the means, I also recommend adding some wood chips to a smoker box for some added flavor.  If you don’t have a smoker box, make one out of aluminum foil (fold some foil up to make a little tray).  Soak wood chips in water for at least an hour.  Place soaked wood chips into box/tray and place over a lit burner in grill, preferably off to the side not under the bird.

Let the bird cook for at least a couple of hours, keeping an eye on your smoke chips and your water pan.  After a couple of hours start checking the temperature of the turkey.  If you have a bird with a pop-up temperature meter, then just wait for that to pop.  If not, you want to cook the bird to an internal temperature of 170 degrees F.

Let the bird rest at least 10 minutes after pulling off the grill and be prepared to eat the best tasting turkey this side of heaven!

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