Gastronomy With A Flair
A Purveyor of Top-Shelf Gourmet Specialties
Taste of Texas
It all started here more than ten years ago when the original formulation was concocted. Over the years, some fine-tuning was done on
several occasions until the final blend was developed. This blend was then the inspiration for additional blends, leading to the formation
of 64th Street Specialties.
Taste of Texas is a fusion of Southwestern, Tex-Mex and Cajun influences. It presents an exciting and robust flavor profile with
hints of garlic, onion, oregano, thyme, paprika and chipotle chilies. The heat is distinctive but mild. If you want to kick it up a
notch, add a bit of our Habanero Hot Salt. If you want to kick it up a bunch of notches, get yourself some Jerry’s Fire
— wickedly hot ghost pepper salt!
For your next snack tray — Tinacci’s Tremendously Tasty Texas Toast! Cut thin slices of a French demi baguette [or similar
bread of your choice]. Cut the slices slightly less than ¼-inch thick. Butter the slices. Lightly dust the slices with Taste of
Texas. Place on a cookie sheet or bread sheet and broil until the butter is bubbly and the crust is crispy. Serve with a selection of
Salumi – such as Prosciutto, Capicola, Pancetta, Salami – and some Peppadews, along with your favorite deviled eggs dusted with a bit of
Taste of Texas instead of paprika.
A fragrant and flavorful salt and pepper blend with clove, cinnamon and allspice notes. Add some granulated onion, finely cut thyme and
cayenne pepper to create your own jerk seasoning. Use it to season your next grilled tilapia. For a great Mahi-Mahi, lightly spritz the
fish with some extra virgin olive oil and dust with the Jay’s Special Seasoning. Grill and enjoy! This blend can also be used to season
soups and salad dressings.
This product has had a bit of a tortuous development. But we finally nailed it! This is a medium-hot rub made from seventeen separate
ingredients. If you’re looking for a bold rub with layers of flavor, your search stops here! Besides the salt and pepper, there are smokey
chili notes along with contributions from onion, garlic, oregano, coriander, cumin and others. Use this rub as a dry marinade. For example:
Take your favorite ribs, whether baby back ribs or country-style ribs [pork shoulder ribs], and coat liberally with the rub. Press the rub
firmly into the meat and wrap the ribs tightly in plastic wrap. Place them in the refrigerator for at least 2-3 hours before grill time.
Prepare yourself from some great tasting ribs! Also, please feel free to use this as a dry marinade for chicken that will get you rave
We are planning to have two additional varieties of Jay’s Rub available soon. These will be Mild heat and High heat versions
of the current blend.
Use of the term Beau Monde is widespread in the culinary realm, generally as a seasoning by the same name [trademarked by McCormick,
somewhat tawdry in my opinion - just sayin’]. Our use of the concept is most certainly not based on this. It is a play on the idea of
‘beau monde’ as used in Georgian London.
The story begins with the 18th century term – Beau Monde – which from the French literally means: Beautiful World. The use of the
term to refer to the fashionable elite in London society came to mean the fashionable society or the fashionable elite.
For more on this, be sure to check out "The Beau Monde: Fashionable Society in Georgian London" by Hannah Grieg [she’s a lecturer
in 18th century British history at the University of York].
Our seasoning is a blend intended to celebrate the notion of a ‘beautiful world’ with emphasis on the culinary world. The transformation of
beau to bayou is to connote the sense of beautiful by conjuring images of the beautiful, lush, tranquil landscape of the bayou. The bayou
is a fragile landscape that plays against the sense of fragility that those of The Beau Monde in Georgian London felt about their
own concept. The English word Monday arose during early Middle English, sometime around 1200. Its literal meaning was ‘Moon’s Day’. For
us today, Monday marks the start of a new week. It is a fresh start offering new challenges and new opportunities. The Mamas and The
Papas gave us: ‘Monday, Monday, so good to me…’ It was music for your ears. We provide the music for your taste buds!
Taste of the Far East
Black pepper and coriander take center stage in this blend, with a strong supporting cast that includes garlic, bay leaves, turmeric and
ginger among others with a bit of heat. Liven up your grilled chicken, pan seared fish, or braised pork loin with this piquant seasoning.
Apply a small amount as a finish to various Asian-style salads, spice up your soups and salad dressings, or create your own flavorful dips.
The wide range of flavors within this blend give you many opportunities for your own creations.
Here’s a sample recipe for you: Take a couple of boneless chicken breasts and dust both sides with Touch of the Far East. Grill or pan cook
the chicken normally. Prepare a beurre blanc and thoroughly heat four slices of Canadian bacon. For plating, lay down the Canadian bacon
and ladle over a small amount of the beurre blanc. Place the cooked chicken breasts on top of the Canadian bacon and ladle over a bit of
the beurre blanc. Top with mango chutney. Pour a glass of your favorite wine and enjoy!
No – This is not named for the band from Fresno! This is to honor Lisa Miller’s blind American bison named Helen Keller. This seasoning is
a complex blend of fourteen ingredients that provides a wide range of flavor experiences from mustard and ginger to nutmeg and cloves to
smoked chilies and cardamom. This is a rather strong blend, meaning that a little goes a long way. It is peppery, aromatic and deeply
flavored. It presents layer upon layer of tastes. Use it to season rich, hearty soups, beef or lamb stew, and bold salad dressings. Some
very flavorful dips can also be created using this blend. For a new experience in ‘flavor town’, as Guy Fieri would say, use this blend as
a dry rub for your next brisket before slow-smoking it.
This is a flavorful blend for creating your own sausage. Sage competes with summer savory [Satureja hortensis] and fennel accompanied by a
fine supporting cast of tastes with a small amount of heat. This makes a wonderful chicken sausage for stuffing bacon-wrapped Jalapeño
peppers. It also makes a very tasty 50-50 beef and pork sausage. If you want more heat, add a bit of Habanero Hot Salt. If you would like a
little less heat with a hint of smokiness, add some of our Chipotle Chili Salt. Be creative and enjoy!