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Still Life: Drying Herbs and Spices
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La Belle Cuisine
Emeril's Essence
5 tablespoons
sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Combine all
ingredients in a small mixing bowl and blend well. Store
in an airtight
container in your spice cabinet for up to 3 months.
Makes about 1 1/2 cups
Emeril’s Creole Seasoning
2 and 1/2
tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
Combine all
ingredients thoroughly and store in an airtight jar
or container.
Makes about 2/3 cup.
Emeril's Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet
for
up
to 3
months. Yield: 2 cups
Emeril's Southwest Seasoning
Yield: 1/2 cup
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 tablespoon dried leaf oregano
Combine all ingredients thoroughly and store in an
airtight jar
or container.
Yield: about 1/2 cup
Commander's Palace
Creole Seafood Seasoning
Commander's Kitchen:
Take Home the True Taste of New Orleans...
by Ti Adelaide Martin and Chef Jamie Shannon, 2000,
Broadway Books, a division of Random House
 
“If
there is any ‘magic’ to our cooking, it’s in seasoning mixes such as
this.
With this mixture, we try to unmask the depth of flavor in our native
seafood,
not overpower it. We want every bite to display a full flavor
profile, so we
liberally sprinkle seasoning on the entire piece of fish.
That means both sides.
Make a decent-size batch of this mixture so it will
always be handy, then rub
or sprinkle it on the food. Remember, mixtures
such as this one cost very little
to make yourself but quite a lot if you
buy them at retail.”
1/3
cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion
Thoroughly
combine all ingredients in a blender, food processor, or
mixing bowl, and
pour the mixture into a large glass or plastic jar.
Seal
it so that it’s
airtight. It will keep indefinitely.
Makes about 2 cups.
Commander's Creole
Meat Seasoning
Mr. B's Creole Seasoning
Mr.
B's Bistro
Yields four cups
1/2 cup kosher salt
1/3 cup granulated garlic
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
3/4 cup dried oregano
1 1/3 cups paprika
1/4 cup granulated onion
1/2 cup basil
Blend all ingredients in a mixing bowl. Store in a sealed
container.
The Only Marinade You’ll Ever Need
 
Barbecue! Bible Sauces,
Rubs, and Marinades, Bastes,
Butters, and Glazes
Steven Raichlen, 2000, Workman Publishing Co., Inc.
“If I could use only one marinade for the rest of my
life, it would be this
one. Redolent with garlic, piquant with fresh
lemon juice, and fragrant
with extra
virgin olive oil, it instantly
transports you to the Mediterranean.
I can't think
of
a single food that
doesn't taste better bathed in it. You can
use it as both a
marinade and
a basting sauce. If marinating poultry,
meat, or seafood, simply
set a
portion aside for basting.”
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side
of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
dill, oregano,
or a mix
of all four
1/2 cup extra virgin olive oil
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt
in a
nonreactive (glass, ceramic, or stainless steel) bowl and whisk until
the salt crystals are dissolved. Add the lemon zest, garlic, parsley and
basil. Stir or whisk in the olive oil. The virtue of this marinade is
its
freshness: Use it within 1 to 2 hours of making. Stir again before
using.
Makes 1 cup.
Adobo
"Adobo is used extensively in Puerto Rico to
season meats and poultry
before cooking. It will keep for several days in the refrigerator, and can
be
frozen indefinitely. The following recipe makes enough to season
about 10
pounds
(4.5 Kg) of
meat."
12 whole black peppercorns
6 cloves garlic, peeled
6 tablespoons (90 ml) olive oil
3 tablespoons (45 ml) salt
2 tablespoons (30 ml) dried oregano
1 tablespoon (15 ml) red wine vinegar or lime juice
Combine all ingredients in an electric
blender or food processor and
process until well combined. Rub into meat thoroughly and refrigerate
for several hours
before cooking. Makes about 1 cup (250 ml).
Thanks to The Chef!
Petra's Citrus Salt
"Here's another of my favorite standard thingies
that goes
with just
about everything."
2 limes
1 lemon
1 orange
Fresh tarragon
1/2 cup kosher salt
Zest the limes, lemon and orange and add salt. Mix in handful of
tarragon
and store in airtight container. Use as a rub on poultry or
fish prior to cooking. Makes a nice crust on salmon too.
All-Purpose Barbecue Rub
Adapted from
Master the Grill the Lazy Way
by Pamela Rice Hahn and Keith Giddeon
(Macmillan, 1999)
2 Tbs (30 ml) chili powder
1 Tbs (15 ml) paprika
2 tsp (10 ml) dried oregano
2 tsp (10 ml) garlic powder
1/2 tsp (2 ml) each cayenne, black pepper,
sugar, dry mustard,
ground
cloves, thyme,
tarragon, celery seed, salt
Mix all ingredients well. Sprinkle over meat and rub in well.
Thanks to The Chef!
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