Here at Dizzy Pig, and with many of our faithful fans, barbecue season goes all year long. But winter weather and the short days drive even avid outdoor cooks into the kitchen. Real life can get in the way too, and most people don’t cook outside every day. Fortunately, Dizzy Pig seasonings are just as useful and flavorful when you aren’t cooking outside! What’s really going on behind the scenes is that Dizzy Pig is a favorite way for people to get great flavor onto their food, whether:
Pan searing . . . Broiling . . . Roasting . . . Braising . . . Crock pot cookin’ . . . Stir frying . . . Flavoring dips, salsas, pizza, popcorn, nuts . . . it’s endless.
The more imagination you have, the more possibilities. And the more you understand the unique flavor profiles in those different colored bottles, the more ideas you’ll have for ramping up the flavor of everything from fruit to oven roasted prime rib!
Pan searing is a great way to brown your food and provide a base of delicious brown bits in the pan, which in turn carries the flavor for pan sauces, soups, casseroles and anything else you make in the pan. Our sugar free seasonings (Raising the Steaks, Cow Lick, Fajita-ish, Bombay Curry-ish and Mediterranean-ish) are all great for pan searing.
But really, all Dizzy Pig seasonings are a great way to flavor a dizzying array of dishes. Pineapple Head is showing up in more and more great dessert recipes. Fajita-ish is replacing many customers’ taco seasoning. Shakin’ the Tree is amazing in tomato sauce and sprinkled on a salad. Cow Lick and Red Eye Express are both incredible chili seasonings. And we’ve recently discovered Red Eye is also amazing in baked desserts, especially chocolate. Raging River, as always, is good on just about anything. Swamp Venom makes a great bloody mary and an incredible oven roasted pork loin or broiled pork chop. Mediterranean-ish on pizza is divine. Shitake or Oyster mushrooms sprayed with olive oil and coated with Tsunami Spin and broiled until the edges are brown will blow your mind.
Between owner Chris Capell cooking at home with Dizzy Pig since 2002, and countless great cooks that are using our stuff, we’ve developed quite a selection of recipes that you can recreate, or simply be inspired by. Check out the recipes below for some out-of-the-ordinary tasty dishes perfect for indoor cooking. These and other amazing Dizzy Pig recipes can be found on the Recipe page on our website.