Yield: 1 Servings
|2||Basil; (or less...not fond of dried basil)|
|1||Garlic; granules, (powder sucks, IMO)|
|1||Black pepper; ground, (preferably medium grind; not powdered, not butcher grind)|
|1||Cayenne pepper; ground|
|1||White pepper; ground, (optional)|
|½||Salt - to taste|
|1||Paprika - optional|
|Onion; powder ??,, (optional...I don't use it)|
Well, I just happen to have such...unfortunately, it's in my head and in a rough ratio format. Nonetheless, I'll give it a shot. BTW, it's based on the seasoning mix used in <underline>Paul Prudhomme's Louisiana Kitchen</underline> cookbook; the recipe he gives for coating veggies for deep frying in the beginning of the book. This recipe is purely herbs/spices, dried. No fresh nothin' (ain't that a double negative or something?...I think I used to have a degree in English...sigh..). I use this mix to blacken things with (that's a danglin' participle :). WATCH THAT SMOKE! (i.e. do any *real* blackening outside on a very, very hot grill OR take dem batteries outta the smoke detector and open the windows...<<g>).
As with all recipes (especially mine <<g>), give it the finger taste; swish it around in the mouth, don't worry about the salt (can always be added later, IMO), and if you don't like thyme, for example - the predominant herb, use less and add more of something else. As it is, it's pretty hot for non- or mild-chileheads. Always shake it up good and realize that the powdered stuff (mustard, particularly) is gonna sit on the bottom of the container so you sorta have to "flip" it to the top.
Hope this does the trick...many uses...
Posted to CHILE-HEADS DIGEST by Inagaddadavida <rael64@...> on May 14, 1998