Flay's Spicy Pantry Essentials

Have you taken a close look at what's in your kitchen pantry?

There are probably spices and other ingredients that you haven't used in over a year, or even longer.

That's means its time to do some early spring cleaning.

Spices add flavors from around the world into everyday meals. But if your pantry is overflowing with spices and other ingredients you rarely use, you should stock it with ones you actually put to work!

The Early Show's resident chef, Bobby Flay says there are some that are essential to have on hand, and he shared his list with viewers Thursday, along with tips on how to store the items.

Also, only on the Web, he offers a recipe for Spanish Spiced Rubbed Chicken with Mustard-Green Onion Sauce.

Flay says his list encompasses the basic, most-frequently-used spices and ingredients for just about any recipe.

They are:

Whole Black Peppercorns
Whole White Peppercorns
Pure Chile Powder
Kosher Salt
Spanish Paprika
Garlic Powder
Onion Powder
Cinnamon
Whole Nutmeg
Ground Ginger
Cloves
Honey
Canola Oil
Extra Virgin Olive Oil
Red or White Wine Vinegar
Balsamic or Sherry Vinegar
Rice Vinegar
Onions
Garlic
Dijon Mustard -- Whole Grain
Chicken Stock
Vegetable Stock

BAKING ESSENTIALS:

1 lb flour
1 lb granulated sugar
1 lb light brown sugar
vanilla extract
1 lb cornstarch
baking powder
baking soda

To make these last -- and retain their flavors -- he suggests storing all your spices in a cool, dark area. Heat can quickly spoil even spices -- and they can lose their flavor. This is a much bigger concern when you buy pre-ground spices: Ground spices have less moisture so, if you expose them to heat, it just accelerates the drying of the spice. That's why Flay suggests buying whole spices and grinding them yourself by using a coffee grinder. But, with whole spices, if exposed to heat and light, will lose their flavor and their color quickly. For example, black peppercorns that haven't been stored properly will fade in color, turning almost a light brown.

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.