Wednesday, April 7, 2010

it hurts, but in the nicest way

Lonesome's Creole Seasoning
A gentle but firm whip-crackin'
for your tongue
Just the right amount of heat, a bit of a burn going down, but smooth, like a sip of fine bourbon.

I like to let chicken (or other meat) absorb the spices overnight in the refrigerator, but a quick toss in the mixture just before grilling works nicely if you're short on time, or if you had one too many Blackened Voodoos and forgot to do it the night before.
Don't stop at carnivorous pursuits, though. Lonesome's Creole Seasoning will tickle your tastebuds when mixed into butter for corn on the cob or popcorn, or sprinkled onto your favorite cooked veggies or a salad (add some to your favorite vinaigrette recipe!). And of course, it can also be used on seafood, fish and tofu.
When grilling with Lonesome's Creole Seasoning, keep an eye on your chow. Although there is no sugar in this seasoning, there are natural sugars in the garlic and onion powders - be sure to cook carefully over slow and low indirect heat, or partially cook food prior to getting your grill-groove on, just to add that smoky flavor.

Ingredients

  • 1 tablespoon paprika
  • 1/2 tablespoon salt
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon oregano
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon dried basil
  • 1/4 tablespoon freshly ground black pepper
  • 1/4 tablespoon cayenne pepper
  • 1/4 tablespoon celery seed

4 comments:

Katy said...

Oh my! This would awesome on some grilled veggies - thanks for posting!

In other news - check out the Pie Bird blog today.... there's something special for you waiting there!

Lonesome Road Studio said...

Ooh, I'm putting on my walking boots and headin' over!
thanks!

goodkarma said...

this sounds damn good, ma'am! i think i'm going to mix up a big batch of it. but i'm also going to work this into a marinade for the next batch of tofu i make up. thanks!

Lonesome Road Studio said...

Let me know how it turns out!
I love your taco seasoning, btw...

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