Mix in a Jar: homemade Shake It and Bake It coating
If you are not familiar with the American plasticized sodium filled dinner assistant Shake and Bake, it is little more than a informal dry rub with a starch added (cracker crumbs) so as to keep the herbs on the meat.
Although I never used the plastic version of Shake and Bake, I know that it was recommended to cover meat pieces with liquid first (water or milk) before dipping into the Shake and Bake mix to get the mix to stick to the meat.
Likewise, you need to include some type of instructions that tell your gift recipient the same thing: to dip the meat pieces in liquid first (usually milk or water) before dropping the meat into a plastic bag with the herb mix and shaking it to cover and mix.
I often use mixes like these for my meats and highly recommend them, but I leave out the cracker crumbs. These days, instead of calling them Shake and Bake, the big name foodies call them dry rubs and spice rubs that you put on your meat before you bake it or barbecue it. Either way, it really adds wonderful dimension to ordinary cuts of meat.
I have received email requests asking if I had anything that might serve as a replacement for Shake and Bake, so that it why this particular recipe is geared specifically towards the stereotypical Shake and Bake mix. Feel free to tweak the recipe to fit your family or your friends’ palates.
Either way, after you mix it up, package it in a beautiful jar and put a fantastic label with a beautiful ribbon to make a lovely Christmas present.
Ingredients:
1 cup all-purpose flour
1 teaspoon paprika
2 teaspoons salt
1/2 teaspoon basil or oregano, crushed
1 teaspoon pepper
1/2 teaspoon powdered thyme
1/2 cup cracker crumbs
1/2 teaspoon garlic powder
December 7th, 2007 at 1:43 pm
yes, wetting the meat first does help.
I have found that if you wet milk or egg, dip in flour, dip in milk or egg, then dredge through the mix, it will hold on much better.
Before you put it in the oven, either put olive oil or butter on top for better browning.