Jacqueline
07-03-2009, 08:32 PM
I was looking around for a recipe for lamb shanks, and found one from Emeril. It said to use his creole essence, and gave the recipe for the mixture. That stuff is available in the store, and not all that cheap, either. So....here it is, and wasn't it nice of him to give it to us. I used it on the lamb, and added it to plain bread crumbs tonight to make breaded pork chops. Bam!!
Emeril's Essence Creole Seasoning - Bayou Blast
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
Combine all ingredients thoroughly - yields 2/3 cup
I keep mine stored in an airtight container in my spice cabinet. (lol, you should SEE my spice cabinet. Emeril would be proud. Cool, dark, and away from the heat,....and FULL. All up to date stuff, too.
I suggest tasting this before adding to anything, and mixing it cautiously unless you really like it spicy. I added a heaping tsp to about a cup of bread crumbs, and then sprinkled a little more over the chops.
I also sauted some bella mushrooms and onions, and sprinkled a bit on them. Yummy.
Emeril's Essence Creole Seasoning - Bayou Blast
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
Combine all ingredients thoroughly - yields 2/3 cup
I keep mine stored in an airtight container in my spice cabinet. (lol, you should SEE my spice cabinet. Emeril would be proud. Cool, dark, and away from the heat,....and FULL. All up to date stuff, too.
I suggest tasting this before adding to anything, and mixing it cautiously unless you really like it spicy. I added a heaping tsp to about a cup of bread crumbs, and then sprinkled a little more over the chops.
I also sauted some bella mushrooms and onions, and sprinkled a bit on them. Yummy.