During Piper and Olivia’s Spring Break 2019 visit we roasted 10 lbs. of legs and thighs to have during the week. Olivia always wants HER chicken, i.e. rotisserie chicken from HEB. This turned out very much like the store-bought in … Continue reading
Sweet and Smoky Chipotle Rub A spice rub perfect for grilling pork, chicken, seafood and more. Has the smokey flavour of chipotle powder and smoked paprika and the sweet caramel taste of dark brown sugar. Author Steve Cylka https://www.theblackpeppercorn.com/2012/06/sweet-and-smokey-chipotle-rub/ Ingredients … Continue reading
This seasoning blend was inspired by the one on page 93 of Kit Whol’s book New Orleans Classic Gumbos and Soups. We first made it for the turkey “fried” in the Big Easy for the Christmas Family Gift Exchange in … Continue reading
January 2017 – Mary used it for the girls on chicken fried and roasted. Olivia now always wants chicken. Of course, she has always asks for more chicken.
From PepperScale.com where there are many other chile recipes and advice. There’s a real depth to the flavor of an ancho coffee rub. Espresso provides a rich, earthy, and deliciously bitter base. And the ancho powder doubles down on the earthiness, with undertones of … Continue reading
First tried this blend on 3/19/2017. Built on the three different color peppers with onion, garlic, and salt. The intent is to be an all-purpose seasoning blend using the three peppers as Paul Prudhomme said each hits the tongue at different spots … Continue reading
Chef JJ at SMF shared his blackening seasoning mix then cited mods for: tasso; pork rub and; poultry rub. Recipe cited here includes my tweak to include white pepper to give it the three peppers common in good Louisiana cooking.
This is a great mix and is our go-to blackening season. It is based on the recipe at NolaCuisine.com with fennel added per comments at that site and our preference for a lower salt level.
2 tablespoons paprika 2 tablespoons crushed black pepper 2 tablespoons kosher salt 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon crushed coriander 1 tablespoon dill 1 tablespoon crushed red pepper flakes From http://www.chowhound.com/recipes/montreal-steak-seasoning-10590 INGREDIENTS 2 tablespoons black peppercorns 1 … Continue reading
Makes 5 tablespoons of dry rub, enough for a 10 pound roast. Ingredients 2 tablespoons course ground black pepper: 2 teaspoons crumbled dried rosemary leaves 2 teaspoons dried thyme 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon spanish … Continue reading