Peppers
Peppers
Carol Robinson
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La Belle Cuisine - Spice Mix Recipes 

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 Spices
Spices
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Spices of Life
Spices of Life
Art Print

Soulayrol,...
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Dried Jalepeno Peppers and Garlic at Pike Place Market, Seattle, Washington, USA
Dried Jalepeno Peppers and Garlic
at Pike Place Market, Seattle, Washington, USA
Photographic Print

Merrill, John &...
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Stonewall Kitchen, LLC 
Spice Rub for
Chicken and Pork

 

 

 

 

 

 

 

Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
Garlic, Ischia...
Walter Bibikow
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Stonewall Kitchen, LLC

 

 

 

 

 

 

 

 

A Selection of Citrus Fruits in a Bowl
A Selection of...

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Fresh Red Chili Peppers in Baskets
Fresh Red Chili...
Joerg Lehmann
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Still Life: Drying Herbs and Spices
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

Alibris

“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)

Alibris

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!


Featured Archive Recipes:
Essential Herb and Spice Blends
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Togarashi (Charlie Trotter)



La Belle Cuisine


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