A Trip to Spice Town
Hillary Holman, October 05, 2021
A Trip to Spice Town By Hillary Holman
Hey Everybody! This month I am taking you to Spice Town. Thanksgiving is just around the corner and folks are firing up their smokers and looking for great recipes. Harrod’s Cookhouse Spices are ready-made blends that reflect the flavors of the NW that my family and I love. Harrods is a main stay in my home and is a quick easy go to for us.
This past week, I brought some of Harrods Spices out to Ed Iman’s Fish Camp where fishing industry professionals meet once a year to fish with professional guides and talk shop. I asked Josh Hopkins from Stryker Fishing Rods in Eugene Oregon to prepare something for us. He had some mini lamb steaks from Kw Farms in Oregon. He chose the NW Steak Seasoning to go along with the lamb. Professional Fisherman are the toughest critics in the field when it comes to salmon so I thought I‘d put them to work and give me their feedback on the blends.
Professional Fishing Guide Aaron Peterson said, “That might be some of the best lamb I have ever tasted!”
Professional Fisherman Joey Zachariasen hollered out, “Dude that is redunkulous!”
Professional Fishing Guide Brianna Bruce, also on the Cover of last months edition of NW Reel Life said, “I would eat lamb at every Holiday if it tasted like that!”
Josh from Stryker Rods also agreed. John Farquarson from the Dalles area hasn’t ever really been a Lamb fan, but with this peppery blend, he really enjoyed it. Josh smoked up pork ribs alongside the lamb with some Fin and Field blend and got outstanding reviews.
I reached out to Owner Richy Harrod and had him answer a few questions.
Where are you based out of?
“We are located in Leavenworth, WA.”
How did Harrod’s come to be?
“The Harrod’s Cookhouse brand came about as part of The Northwest Outdoorsmen TV show which features a 1 minute recipe segment in every episode. We have cooked fish and wild game as a family for several generations so it was a natural fit to share our recipes and ultimately our seasonings with our followers.”
How long have you been around?
Harrod Outdoors LLC started in 2009 and the Harrod’s Cookhouse brand started in 2011. The company is owned by my wife and I.
Where can they find you?
“We have a Harrod’s Cookhouse page on Facebook. We have lots of recipes on our website (harrodoutdoors.com). Most of these include our seasonings and many have a link to a 1 minute recipe segment. We actually produced 9 full episodes of Harrod’s Cookhouse Field to Table which aired on the Pursuit Channel. These episodes and all of the 1 minute recipe segments can be found on our Harrod Outdoors YouTube Channel. You can find all our seasonings in several stores now or by the first part of October. The General Store in Spokane, Griggs in the Tri Cities, Wallowa County Grain Growers in Enterprise, Bob’s Sporting Goods in Longview, and Stan’s Merry Mart in Wenatchee. Of course, all our seasonings and BBQ Sauce on our website.”
Who develops the recipes?
“Vicki and I develop the majority of them, but they come from family members or close friends. The recipes for the seasonings themselves were developed by Vicki and Me. They were tested by family and friends until we got the right flavor we were after”.
How would you use the Sunrise blend? Steak Blend? Fin and Field Lemon and Dill?
“Each seasoning was tested with fish and game meat specifically. I have a write up that describes each one online at www.harrodsoutdoors.com. Let’s start with our Lemon & Dill Seasoning, which Bob Loomis actually helped me with. This seasoning is great with any fish and particularly for deep fried fish. Northwest Steak Seasoning is great on grilled venison, elk, or any other big game meat, and beef. You can also mix it into hamburger. Game Bird & Chicken is good with any upland bird meat. Some people really like it on pork. Sunrise to Sunset All Purpose Seasoning is seriously good on anything! I put it on my eggs every morning. It’s great on roasted vegetables. Our Fin and Field Seasoning comes in a bottle or in a small package called Fin and Field Sauce. It’s great on fajitas, shrimp, our fish. As a sauce, you mix one package with 2 cups mayonnaise, 1/2 cup chopped pickled jalapeños, and 1/2 cup of the jalapeño juice. The sauce is great on fish tacos, sandwiches, our whatever else folks like.”
In all honesty, Harrods Fin and Field Blend is far superior to my own Kansas City Rub I made for years. For those of you not familiar with this blend, it is often used on ribs or chicken as a dry rub. It is made sugar, paprika, cumin, garlic powder and cayenne. Harrods is delicious. It saves me time, tastes better than any Kansas City Rub recipe I’ve found and is a must have. Buy 2 bottles, you will need it! I toss my chicken wings in a dusting of Fin and Field after the fryer for Sunday Football Wings. They are ridiculous! If you follow the directions of the sauce packet it makes the most incredible sauce for fish tacos.
Trust myself and the professionals in the fishing industry; we stand by Harrods Cookhouse seasoning.
Give it a try. You may find a new favorite!
NW Good Eats
Harrod Outdoors LLC
Josh rinsed the pork and lightly coated the steaks and let them sit about an hour. He cooked the lamb at 350 Degrees on the small smoker for about 15 min for a medium well. Flipping them at 7 min.