Basic Seasonings for Protein

Protein: boneless chicken breasts or thighs, pork chops, boneless sirloin, strip loin, porterhouse, or rib eye, lam chops or steaks cut from shoulder or leg, peeled large shrimp, large scallops, fish steaks or filets

Seasonings:
–Spanish – 1 tablespoon smoked paprika, juice of an orange, 2 tablespoons olive oil, salt and pepper

–Japanese – 3 tablespoons miso paste, 1 tablespoon sesame oil, 1 tablespoon peanut oil, lots of black pepper

–Mexican – 1-2 mashed canned chipotles with a little of their adobo sauce, 2 tablespoons olive oil or mayonnaise, ground cumin, salt and pepper

–Italian – 1/2 cup chopped cilantro, parsley, or basil, OR 1 tablesppon chopped rosemary, oregano, or sage, 2 tablespoons olive oil, chopped garlic to taste, salt and pepper

–Indian – 2 tablespoons curry powder or garam masala, 1 tablespoon grated fresh ginger, 2 tablespoons melted butter, salt and pepper

Finishes:
–Spanish – sprinkling of chopped parsley or oregano
–Japanese – chopped walnuts or drizzle of soy sauce
–Mexican – squeeze of lime juice
–Italian – grated parmesan cheese or chopped pine nuts
–Indian – chopped chilies, squeeze of lemon, toasted coconut (or a combination)


Start with 1 1/2 pounds of protein. Choose any of the flavors above, combine the ingredients, and rub or smear the mixture all over your protein. Let it marinate if you have time.

Light a grill, heat a broiler, or fire up a cast-iron skillet. Cook the potein on both sides until it is done the way you like it. Sprinkle with finishing ingredients.