We did not have any store-bought Italian Seasoning so looked up a recipe and tweaked it to what we would like and had on hand. This is based on the recipe here. This blend was good and made several times … Continue reading
Category Archives: Seasoning Blends
11/1/2019 – The recipe below is based on the previous one above except it has 4X the weight of each spice plus 50% more of rosemary, sage, bay leaf, and thyme. We liked it but wanted a stronger statement of … 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
1/7/2018 – This boil was based on a Zatarian’s Copy Cat Recipe to which I add cayenne and coarse fresh ground black pepper. It was ok but still not as robust as I remember but well balanced. Need to increase the amount … 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 and used it on a turkey “fried” in the Big Easy for the Christmas Family Gift … 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.
Ancho chilies are dried ripe poblano peppers. Ancho chilies, like fresh poblanos, are generally low in heat, with a distinctively sweet and raisin-like fruity flavor. Mulato chilies are dried variety of poblano pepper, picked when very ripe. Mulato chilies are moderately hot, with a … Continue reading
Below is Kit Wohl’s recipe in our copy of her New Orleans Classic Seafood cookbook on page 92. This is the blend we began making summer 2017 and Mary “loved it” on chicken, in fry mix and other stuff. The … 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