Chef Inspirations and Signature Recipes

“This collection is inspired by the latest trends in culinary techniques and offer complex flavors that are sure to delight consumers of all ages!”

-Howard Cantor, Corporate Executive Chef

Our newest collection translates popular cooking methods into craveable flavors!

Signature Recipes from the Kitchens of Fuchs

These four easy, great-tasting recipes are just the beginning of what you can create when you start with The Braising Box Seasonings as your foundation:

Grilled Cobbler Seasoning


  1. Preheat your oven to 375*F
  2. Macerate 8 cups of the prepared fruit of your choice (we tested quartered grilled peaches with great success!!) with 1 cup of seasoning and set aside.
  3. Butter an 8×8 oven proof pan.
  4. Make a crumb topping by mixing 1.5 cups of flour, 1 stick of cold butter and 2TBSP in a blender and blend until crumb has formed.
  5. Place fruit and liquid in the buttered pan, cover evenly with the crumb topping and bake on middle rack until brown and bubbling, about 30-40 minutes.
  6. Remove from oven and let set for 5-7 minutes before serving.

Osso Buco Seasoning


  1. Pat shanks dry. For this recipe we used 3.5lbs of Pork Shanks but you can use any type you want.
  2. Dredge in a small amount of flour, just enough to coat for browning.
  3. Set pressure cooker to “sauté” and brown shanks on all sides; as they are finished set on a plate to complete.
  4. Once browned add back to the pressure cooker, add 2-3oz of seasoning and 1 cup of chicken stock.
  5. Put the lid on the pressure cooker and cook for 45 minutes or for the recommended time for the type of shank you have chosen.
  6. Once finished remove the cooked shanks and skim the fat.
  7. Serve with risotto or polenta.

Smoky Brisket 2.0 Seasoning


  1. Trim brisket so there is a thin layer of fat on the top side that is about 1/4″ thick.
  2. Coat in a VERY light layer of yellow mustard and season liberally with Smoky Brisket 2.0 Seasoning.
  3. Wrap in plastic and allow to rest for at least 4 hours but up to 16 hours.
  4. Cook in a preheated oven at 300*F uncovered until the brisket reaches an internal temp of 165-170*F at the thickest point.
  5. Wrap in aluminum foil and cook until an internal temp of 200-204* is reached, remove from oven and allow to rest for at least 1 hour.
  6. Slice and serve while warm.

Szechuan Ginger Broth Base


  1. Add 4 cups of water to 2QT cooking vessel.
  2. Add 1/2 cup of seasoning to water and bring to a boil over medium heat.
  3. Reduce heat to low.
  4. While water poaching liquid is settling prep your fish filets.
  5. Place filet(s) in poaching liquid and cook for 3-4 minutes or until desired doneness.
  6. Serve while hot with steamed rice and stir-fried veggies.

You can also steam your fish using a basket steamer or bamboo steamer; adjust your cooking time accordingly.

To order free samples of The Braising Box, click here.

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Fuchs North America