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.
This mix has fewer ingredients and should be hotter as the peppers would be more concentrated. It is provided on page 167 of our copy of her New Orleans Classis Creole Recipes. It also does not have the dried oregano, … Continue reading
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
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.