Diy Essentials Lemonpepper Seasoning Recipes

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
• Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
• Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
• Remove and allow to rest for a few hours before using so flavors can meld.

Steps:

• PREP/PREPARE
• You will need a zester, and a spice grinder to make this recipe. FYI: You can buy a dedicated spice grinder; however, my suggestion would be to pop out to a thrift store, or Amazon.com, and pick up a coffee grinder. You can find them for about 10 bucks, and if you do a lot of your own spice/seasoning mixes, they are invaluable.
• You have three ways to dry out the lemon zest: 1. Lay the zest out on some paper towels, and let it dry naturally. Depending upon the relative humidity, this could take from 12 to 24 hours. 2. Stick them in a dehydrator (assuming you have one) for a couple of hours. 3. Set you oven to its lowest setting, let it heat up, then turn it off. Let them sit for about 2 hours, then check. If they are not fully dry, repeat the process.
• Why not just bake them at a much higher temperature? Well, if you do that you will wind up drying up the natural oils and killing off the enzymes. What you will be left with is dry tasteless bits. Patience is a virtue.
• How much of each ingredient do I need? Here is how this works... the amount of zest that you produce will determine how much pepper (and salt) you will need. This is the ratio I use: 4:1:1/4 So, if we have 4 tablespoons of dried lemon zest, we will need 1 tablespoon of black pepper, and 1/4 tablespoon of salt. Most store-bought bottles of lemon/pepper salt have over 4 - 5 the amount of salt that I am using. The amount I use gives the seasoning a nice taste, and if I want to use more sodium later, I can. Remember, you can add salt to a seasoning; however, it is pretty difficult to take it out.
• For the ground pepper, I like to use a blend of black and red peppercorns, but the mix is up to you. In addition, my favorite sodium to use is pink Himalayan salt.
• I do mention two additional ingredients... Onion powder and ground dehydrated onions. They can add flavor and depth to your seasoning; however, it is up to you, if you want to add them.
• Gather your ingredients (mise en place).
• Zest the lemons and reserve the lemon juice for another recipe. FYI: Lemon juice freezes quite nicely.
• Choose a method for drying out the zest.
• Based on how much zest you have, add the proper quantity of crushed peppercorns.
• Give the mixture a few spins in your spice grinder, until you achieve the desired consistency.
• Add the salt, and place in a good container with a lid. Then store in a cool/dry place. Shelf life, depending on how it is stored will be from 4 - 6 months.
• PLATE/PRESENT
• Use in any recipe that you choose, like this recipe for chicken and rice in a creamy lemon/pepper sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat toaster oven to lowest setting.
• In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
• Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
• Notes.
• Depending on size of lemons, you may need more lemons.
• If you want more of a lemon taste, reduce pepper or add more lemon zest.
• Seasoning may be kept in an air tight container for a few months.