INGREDIENTS

INSTRUCTIONS

RATIO
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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