Some stuff to save

More Blends

My Crab Boil

Ingredients:

3 parts dried bay leaves; broken into pieces
2 parts fine ground cayenne pepper
4 parts celery seeds
4 parts dried coriander seeds
8 parts dried brown mustard seeds
2 parts dried whole black peppercorns
1 part dried whole allspice berries
1 part dried whole clove buds
2 parts dried crushed red pepper flakes
2 parts dried thyme leaves

Directions:

Mix all together and store in a tightly sealed container

To Use

Enclose in a cloth or mesh pouch, Tea bag or tea strainer colander, add to salted shrimp boil water when it begins to boil. Boil for 3-5 minutes then add shrimp, crabs, or crawfish. Cook for 2-3 minutes and then remove from heat and add ice to lower water temperature. Soak for 10 minutes to allow shellfish to take up seasoning. Optional, add cayenne pepper or hot sauce to taste.



Big Bob Gibson’s Pork Rub

1/4 cup white sugar
1/4 cup brown sugar
2 Tablespoons garlic salt
2 Tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/4 cup paprika
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon allspice

Combine all seasonings and store in an airtight container



ZBPB’s Rib Rub

1/4 Cup Paprika
1/4 cup White sugar
1/4 cup Dark Brown Sugar
1 1/2 Tablespoon Black Pepper
1 1/2 Tablespoon Salt
1 1/2 teaspoon Chili Powder
1 1/2 teaspoon Garlic Powder
1 1/2 teaspoon Onion Powder
1 teaspoon Red Cayenne Pepper
1 Tablespoon Dry Mustard
2 teaspoons Ground Cumin
1 Tablespoon Ground Oregano
1/2 teaspoon Allspice

Mix and store in closed container, or just use all of it.



My Sweet BBQ Rub Seasoning #1 (sweet for chicken or pork)

Need

3 Tablespoons Paprika
1 teaspoon Onion Powder
1 Tablespoon Lawry’s Garlic Salt (Preferred) or garlic powder if you have no Lawry’s
2 Tablespoons Dark Brown Sugar
1 teaspoon Sugar
1/2 teaspoon salt
2 teaspoons Chili Powder
1/2 teaspoon Ground Mustard
1/4 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Ginger powder

Mix all together and store in an airtight container



My Beef Brisket BBQ Rub Seasoning #2

Need

1/4 Cup – Paprika
11/2 Tablespoon - Black Pepper
11/2 Tablespoon - Salt
11/2 teaspoon - Chili Powder
11/2 teaspoon - Garlic Powder
11/2 teaspoon - Onion Powder
1 teaspoon – Red Cayenne Pepper
1 Tablespoon - Dry Mustard
1 Tablespoon ground Oregano

Mix all together and store in an airtight container



Jerk Seasoning:

Need

1 Tablespoon onion powder or dried onions
1 Tablespoon Lawry’s Garlic Seasoning
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 Scotch Bonnet Pepper, chopped finely
1 Tablespoon Vegetable oil

Mix all together and store in an airtight container



Memphis Magic Dust Sweet BBQ Rub Seasoning

Need

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American Paprika
1/4 cup garlic powder
2 Tablespoons ground black pepper
2 Tablespoons ground ginger powder
2 Tablespoons onion powder
2 teaspoons rosemary powder

Mix all together and store in an airtight container



Chris Lilly’s 6 Time World Champ Pork Shoulder Sweet Rub BBQ Rub Seasoning

Need

1/4 - Cup Dark Brown Sugar
1/2 - Cup White Sugar
1/2 - Cup Paprika
1/3 - Cup Garlic Salt
1/3 - Cup Kosher Salt
1 Tablespoon - Chili Powder
1 teaspoon - Oregano Leaves
1 teaspoon - Cayenne Pepper
1 teaspoon - Ground Cumin
1 teaspoon - Black Pepper

Mix all together and store in an airtight container



Chris Lilly’s Pork Injection

Need

3/4 Cup - Apple Juice
1/2 Cup - Water
1/2 Cup - Sugar
1/4 Cup - Salt
2 Tablespoons - Worcestershire Sauce

Mix all together and inject thoroughly (as many places as possible into meat



Robert St. John’s BBQ Rub/Seasoning

Need:

1/3 cup Lawry’s Seasoned Salt
1/3 cup Paprika
2 Tablespoons Onion Powder
2 Tablespoons Cayenne Powder
1 Tablespoon White Pepper
5 teaspoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Dry Mustard
1 teaspoon Oregano
1 teaspoon Thyme

Makes 1 cup.

Directions:

Mix all together and store in an airtight container.



Food Network Sweet BBQ Rub Seasoning

Need:

1 Tablespoon Cumin
1 Tablespoon Paprika
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
1 Tablespoon Chili Powder
1 Tablespoon Brown Sugar
2 Tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1 teaspoon White Pepper

Directions:

Mix all together and store in an airtight container



Beef Rub Sweet BBQ Rub Seasoning

Need:

3 Tablespoon coarsely ground black pepper
1 Tablespoon granulated white sugar
1 Tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder

Directions:

Mix all together and store in an airtight container



Kansas City Sweet Rub BBQ Rub Seasoning

Need:

1/2 cup - Brown Sugar
1/4 cup - Paprika
1 Tablespoon - Black Pepper
1 Tablespoon - Salt
1 Tablespoon - Chili Powder
1 Tablespoon - Garlic Powder
1 Tablespoon - Onion Powder
1 teaspoon – Cayenne

Directions:

Mix all together and store in an airtight container



Porker Sweet BBQ Rub Seasoning

Need:

3/4 Cup - Brown Sugar
2 Cups - Paprika
1/4 Cup - Black Pepper
1/8 Cup - Salt
1/4 Cup - Chili Powder
1/4 Cup - Garlic Powder
1/8 Cup - Onion Powder
1/4 Cup - White Pepper
3/4 Cup - Lemon Pepper

Directions:

Mix all together and store in an airtight container



Jeff’s Sweet BBQ Rub Seasoning

Need:

1 Cup - Brown Sugar
1/2 Cup - Paprika
2 1/2 Tablespoons - Black Pepper
2 Tablespoons - Salt
1 1/2 teaspoons - Chili Powder
11/2 teaspoons - Garlic Powder
11/2 teaspoons - Onion Powder
1 teaspoon – Cayenne

Directions:

Mix all together and store in an airtight container



Memphis Beef Brisket BBQ Rub Seasoning

Need:

1/4 Cup - Paprika
2 Tablespoon - Black Pepper
2 Tablespoon - Salt
2 Tablespoon - Onion Powder
1 teaspoon – Red Cayenne Pepper

Directions:

Mix all together and store in an airtight container



Best Odds Beef Brisket BBQ Rub Seasoning

Need:

1/3 cup - Paprika
1 Tablespoon - Black Pepper
1 Tablespoon - Salt
2 teaspoons - Garlic Powder
3 Tablespoons - Onion Powder
2 teaspoons - Cayenne
3 Tablespoons - Dry Mustard

Directions:

Mix all together and store in an airtight container



Paul Prudhomme’s Basic Cajun Seasoning Blend

Need:

2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne

Directions:

Mix all together and store in an airtight container

Yes, For McCormick I did 3 of them. Their NO blend is "exactly" the same as Zatarain's Crawfish, Shrimp and Crab Boil in a bag seasoning. Can't say how I know that with nearly 100% certainty.

The Five Mother Sauces of French Cooking

In the world of culinary achievement there is probably no group of chefs more admired than those who demonstrate competency in the cuisine known as French. In French cooking, it is all about the sauce, with color, viscosity, texture and taste pretty much defining the success of any sauce. Regardless of the other components of any dish, culinary success in French cooking begins and ends with the sauce. The French have always known this and long ago established their supremacy in the culinary world with the sauces they perfected. From the efforts of classic French chefs Marie Antoine-Carême and Auguste Escoffier what are known as the Five Mother Sauces were codified around the beginning of the 20th century.

Five sauces, designated the “Mother Sauces of French Cuisine”, were identified by famed French Chef Auguste Escoffier (1846-1935) and codified in recipe form in his recipe book Le Guide Culinaire in 1903. These five sauces are the basis of sauce-making in classic French cooking. They include Béchamel, Espagnole, Velouté, Hollandaise and Tomate.

These sauces are still taught in culinary schools, deemed foundational and required of all chefs as a part of their academic training. Some are used often in home cooking, while others are used more in restaurant cooking or rarely made at all anymore. The five classic sauces identified by Escoffier include:

Sauce #1 - Sauce Béchamel (White Sauce)

Béchamel (also called White Sauce) is a milk based sauce (developed in the 17th century, circa 1650) and thickened with a white roux. The sauce is essentially a 50/50 mixture of flour and butter, with the flour cooked (blond roux) over moderate heat, with milk added to complete the sauce. It is a velouté sauce (velvet sauce).

Need

3 ounces unsalted butter
3 ounces flour
Salt to taste White Pepper (if desired)
milk to desired consistency

Directions

In a sauce pan, add the flour to melted butter over moderate heat. Cook flour for 3-4 minutes, being careful to not brown the flour. This is blond roux and if brown color is noticed, start the roux over. Add milk to the cooked butter/flour mixture and whisk until the desired consistency is achieved. If properly prepared, the sauce will be velvety smooth and creamy in texture.

Béchamel is the base for other sauces, such as Mornay Sauce, which is Béchamel with cheese. Mac and Cheese, properly done, uses Mornay Sauce. A flavorful modification of the standard Béchamel would use a milk infusion with milk, parsley, shallot, bay leaf, and peppercorns, simmered and strained before adding to the butter/flour roux.

#2 - Sauce Espagnole (Spanish Sauce)

This is a fortified brown veal stock, thickened with a brown roux. The sauce has a 19th century Spanish origin, but came into wide use in French cuisine. It is a sauce with a very strong taste and is rarely used directly on food. However, it does serve as the base for many other sauces such as Sauce Bourguignonne, sauce aux champignons, sauce charcutière and demi-glace.

Sauce Espagnole starts with a very dark brown roux, to which veal stock or water is added, along with browned bones, beef, vegetables, and various seasonings. This blend is slowly reduced. The classic recipe adds additional veal stock as the sauce is slowly reduced. At some point in the production of this sauce, water may be substituted for the additional veal stock. Tomato paste or pureed tomatoes are added towards the end and the sauce is further reduced to yield the finished sauce.

There was a TV show years back - “Northern Exposure” – that detailed the lives of a group of quirky individuals living in Alaska, with one segment that revolved around the preparation of a demi-glace, produced from an entire cow (two sides of beef), specifically to be reduced to a point where it made about a gallon of demi-glace sauce for use in a single party dish. This is the level of commitment to a sauce that always comes to my mind when I think about Sauce Espagnole.

Need

Dark Brown Roux
Veal or Beef Stock, added multiple times as it is reduced
Roasted Beef bones
Beef
Carrot, Onions, Garlic, Celery
Seasonings – Salt and Black Pepper
Tomato Paste or Tomato Puree

Directions

Simmer roasted beef bones, beef, carrots, onions, garlic, salt, pepper in a dark roux, with beef stock and water, for a considerable period (many hours) of time, reducing the liquid and replacing it with more stock or water until a rich strong sauce forms. My belief is that the final sauce would be far less than 1% of the liquid used to make the sauce. Toward the end of preparation, tomato paste or pureed tomatoes are added and the reduction completed, with significant cooking time invested to accomplish this.

This sauce requires many hours (maybe a full 24 hour day or longer) of preparation and would only be done in a large commercial kitchen with the equipment and time that must be made available for this type of activity. Demi-glace is commercially available and will serve as a substitute for Sauce Espagnole when needed. With this in mind, most recipes usually specify demi-glace as a replacement for Sauce Espagnole.

(to be continued in next post)

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The Cajun spice blend looks like someone from New York created it.

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Yeah, cumin and coriander?

Can we get a Randazzo Family tree while we’re at it?

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Where’s Myles (Brennan)? No Myles, no care.

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Isn’t he from the Owen branch that basically got run out of the restaurant business?