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Cajun Coating

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CATEGORY CUISINE TAG YIELD
Cajun 1 Servings

INGREDIENTS

2 Basil, or less…not fond
of dried basil
2 Oregano
3 Thyme
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
1 Mustard, ground/powdered
1/2 Salt – to taste
1 Paprika – optional
Onion, powder ??
optional…I don't use
it

INSTRUCTIONS

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@earthlink.net>  on May 14, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 83
Calories From Fat: 11
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 314.4mg
Potassium: 784.7mg
Carbohydrates: 17.4g
Fiber: 11.6g
Sugar: <1g
Protein: 7.1g


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