Well-seasoned cook is original spice girl

Long before the Brit pop group Spice Girls soared to fame, Tina Huss was the "Spice Queen" at Hersey High School in Arlington Heights.

Tina was crowned not for singing but for out-sniffing her classmates during a cooking class test to identify herbs and spices by smell only.

The teacher piled about 20 herbs and spices onto napkins for the students to name. "I was the highest, 99 percent," says Tina, who thinks she tripped up on cream of tartar, not a seasoning but a baking aid.

She continued her education at home, pulling bottles and tins of seasoning out of the cabinet and learning to differentiate them by aroma.

Decades later Tina retains her status as spice queen of her Spinnaker Cove development in Palatine.

Neighbors drop by with raw turkeys so she can season and return them, and some folks drop by with restaurant leftovers for Tina to taste so she can identify ingredients. Tina's zeal for herbs and spices inspires friends and neighbors.

"One neighbor told me, 'Before you moved in we had salt and pepper and a few spices, now we have an alphabetized spice rack.'"

Tina can top that.

"Ohmigod, I have three spinning racks, alphabetized, plus special blends and dip mixes that I use as rubs for meat," she says. She grows fresh herbs like lemon balm, mint, lavender, oregano and basil in the backyard.

Whenever someone offers to bring her a souvenir from abroad, Tina asks for seasonings.

Her husband, Cliff, brought home paprika from Hungary; a friend of her daughter's brought oregano back from Greece.

"Greek chicken doesn't taste as good if you don't use Greek oregano," Tina says. "The sandy ground and salt air make it taste better."

Traveling in Mexico, Tina shopped for some of the country's famed vanilla; from Spain she brought home paella seasoning.

She puts all of it to good use for family dinners and entertaining, when she feeds as many as 25 or 30 people on her lakefront property.

"We entertain all year, but more in summer; you can swim, fish, sail," she says.

One of her favorite crowd-pleasers is her seasoned, grilled turkey, a dish inspired by Martha Stewart.

Tina makes her version so often she maintains her own stock of turkeys in the freezer at her local Jewel.

While Martha seasoned her bird with sage leaves under the skin, Tina's version is heavy on garlic, basil and oregano.

"I have made hundreds of turkeys like this for my friends and family, and they have never been dry," Tina says.

From her Korean dry cleaner, Tina jotted down a rough recipe for Asian ribs that she offers in her own version today. Plan ahead, because the ribs marinate for two days in a soy and sesame-based sauce. While they cook you'll use peach halves - Tina's idea - to mop on more marinade.

Her vegetable kebabs smell so good when they grill, Tina says, her neighbors stop by and promise to do chores for her if they can have some.

You might want to double that recipe.

Grilled Asian Ribs

3 slabs baby back ribs, cut in 4-rib pieces

2 cups soy sauce

1 cup sesame oil

teaspoon granulated garlic

2 bunches green onions, chopped

¾ cup sesame seeds

2-3 tablespoons sesame seeds

2-3 soft, ripe peaches, halved and pitted

Two days in advance combine soy sauce, oil, garlic, onions and sesame seeds in bowl. Place ribs in 2-gallon size resealable plastic bags; pour marinade over. Seal and refrigerate 2 days. Remove bag 1 hour before grilling; remove ribs to a plate and reserve marinade.

Place ribs rounded side down over indirect, medium heat on a gas or charcoal grill. Overlap ribs slightly forming stacks.

Pour reserved marinade in small saucepan; bring to a boil and simmer several minutes. Dip peach halves in marinade and base ribs, squeezing some peach juice and pulp onto ribs. Shuffle ribs around the grill to avoid burning or overcooking. Baste two to three times during cooking period, about 30-45 minutes. Ribs should be tender and golden brown. Serve with remaining sauce.

Serves four to six.

Grilled veggie kebabs

1 pound whole white mushrooms

2-3 green peppers, cut into squares

2-3 sweet onions, peeled and cut in wedges

1-2 bottles (16 ounces each) sweet and sour vinaigrette salad dressing (enough to coat all vegetables)

Basting liquid

2 cups chicken broth

2 tablespoons unsalted butter

1 lemon, juiced

2 tablespoons granulated garlic

2 tablespoons dried oregano

Place mushrooms, peppers and onions in large, resealable plastic bag, pour in dressing and let marinate overnight. The next day, soak 10 wooden skewers in water for at least an hour before grilling.

In the meantime, prepare the basting mixture by combining broth, butter, lemon juice, garlic and oregano in a saucepan over medium heat. Cook, stirring, until butter is melted and mixture is heated through.

Drain vegetables and thread onto skewers. Heat grill to medium temperature, about 350 to 375 degrees. Place skewers on grill, baste with sauce and cook about 20-30 minutes, turning and basting four or five times until vegetables are cooked as desired. Serve with meat or on top of a salad.

Serves five.

Grilled, Herbed Turkey

18- to 20-pound turkey, fresh or thawed

1 cup chopped garlic

2 ounces chopped fresh basil

2 ounces chopped fresh oregano

2 tablespoons granulated garlic plus extra

1 teaspoon celery salt

Paprika

Rinse bird thoroughly and place in large disposable aluminum pan. Do not pat dry.

In a small bowl, mix the garlic, basil and oregano, 2 tablespoons granulated garlic and celery salt. Using your fingers, separate the skin on each breast to form a small pocket on each. Place 2 to 3 tablespoons herb mixture into pockets, roll excess skin under and secure with toothpick. Make pockets on each thigh, filling with about 1 tablespoon herb mixture and securing with toothpick.

With your hands, squeeze together remaining spice mixture and rub entire turkey outside and in. Mixture will not adhere well. When done rubbing place mixture into the cavity. Slide the pan and the bird into a clean plastic garbage bag, close tightly and refrigerate 24-48 hours.

Remove bird 1 hour before grilling; set on counter. Prepare a grill for indirect heat at 350 to 375 degrees.

Sprinkle some granulated garlic and paprika on skin. Remove bird from pan and place on grill, breast side up. Using long forks, turn bird on one side of its back and let sear about 2 minutes; repeat on other side. This will prevent sticking. If there is any juice or fallen spices in the marinade pan pour over bird or put in cavity. Discard pan.

Cook turkey, covered, 10 minutes per pound. Place bird on carving platter and let rest 15 minutes before carving.

Serves 10 to 15.