The Masters Pantry doesn’t need much explanation. These are our staples we have in our Pantry, Refrigerator & Garden at any given time. We experiment, we explore and we create amazing new recipes with these ingredients most of the time. Of course there is the occasional exotic or rare ingredient that we don’t have in the pantry–and when you come across a recipe like that we determine if we can really use all of that ingredient if we bought it, if it’s reasonably priced OR if we can substitute something else. Often you can substitute something else but sometimes you just can’t get away with that.
Barbecue Pantry Items:
Extra virgin olive oil (evoo)
Canola oil (or other neutral oil like grape seed or vegetable)
Apple cider vinegar
Red or white wine vinegar
Good quality sherry or Madeira
Dark &/or light brown sugar
Refrigerator Items: (in your pantry until opened, then stored in the frig)
Chipotle in adobo (puree & freeze leftover in a log shape for easy access)
Your favorite go-to BBQ sauce
Assorted Mustards – *Dijon, whole grain, honey…
Beef stock in a box
Chicken stock in a box
NOTE: Stocks in the box are usually good for 7-10 days after opening. If not planning to use within a day or two, go ahead and freeze.
Herbs & Spices: I prefer fresh herbs, so I don’t keep many dried on hand.
Cayenne (ground red pepper)
Crushed red pepper flakes
Fine sea salt
Italian herb blend
Fresh Items: (not considered “pantry” items, but I always have on hand)
Ginger (peel, wrap & keep in the freezer. To use, grate while frozen on a fine grater)
Lemons & oranges
Make sure you also read the below important pantry tips:
Tip 1: Many jarred items will last several weeks in your frig, unless otherwise labeled with an expiration date, as long as you use only a clean utensil to dish it out, and never your fingers! Don’t use your butter knife to put jam on your toast. Date the container with a Sharpie. If you have young kids, we understand this is a challenge but it is critical to keeping your ingredients lasting as long as they should be.
Tip 2: If you have the time, an herb garden is such a great thing to have on so many levels! Saves you money by not having to buy a bunch of herbs just for a tablespoon needed for a recipe. It adds a great level of freshness that dried herbs just can’t duplicate. Many herbs are really simple to grow, particularly the perennials such as rosemary, sage, oregano and thyme. Some annuals are also easy like Italian parsley, basil, mint, chives and arugula. Cilantro, dill & tarragon are great to have around as well, but take a slightly more green thumb than the rest.