Flay's Spicy Pantry Essentials

Suggests Spices, Other Ingredients To Absolutely Keep In Your Kitchen; Web Extra: Offers Recipe

(CBS) 

You may have heard that you should store your vinegars and oils in the refrigerator to make them last. Flay doesn't agree with that. He advises storing them in a cool, dark area of your pantry. Heat can destroy the color and taste of oils and vinegars. Storing them in the fridge seems like a good idea, but they'll in turn pick up odors from the fridge, which isn't good, either. If you aren't using your oils and vinegars quickly, it might mean you're not buying the right size -- so buy smaller bottles.

You can tell the oil is turning bad when you see the color changing, and it will have an off-smell. In the case of vinegars, you'll see that a mother is growing at the bottom, so there will be a very sour smell from the fermentation.

Flay included some "fresh" ingredients on his list -- onions and garlic -- two things he really believes should be staples in kitchens.

Flay also prepared a dish using these staple items:

RECIPE

Spanish Spiced Rubbed Chicken with Mustard-Green Onion Sauce

Serves: 4

Mustard-Green Onion Sauce
1/4 cup aged white wine vinegar
3 tablespoons Dijon mustard
3/4 cup olive oil
Salt and freshly ground pepper
1/4 cup thinly sliced green onions
3 tablespoons finely chopped fresh flat leaf parsley

Whisk together vinegar and mustard in a large bowl. Slowly whisk in the oil until emulsified and season with salt and pepper to taste. Fold in the green onions and parsley.

For the Spanish Spice Rub:

3 tablespoons Spanish paprika
2 teaspoons coarsely ground black pepper
2 teaspoons kosher salt

Whisk together all ingredients in a bowl, set aside.

4 bone-in chicken breasts, French cut
Salt
Spice Rub
Olive oil
Chopped parsley, for garnish

Heat grill to medium. Season each chicken breast with salt on both sides. Rub each breast on the skin-side with the rub and place on the grill, rub-side down. Grill for 5-6 minutes or until slightly charred and a crust has formed. Turn the breasts over, close the cover and continue cooking for 6-7 minutes or until just cooked through. Spoon some of the Mustard-Green Onion Sauce onto a platter and place the breasts on top. Garnish with chopped parsley and serve remaining sauce on the side.

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