Three Seasonings from Emeril

Make 3 Emeril favorites at home - Emeril's Creole Seasoning, Emeril's Southwest Seasoning and Emeril's Mole Sauce. 



As you might expect, I love the Food Network. I have been a fan for a very long time. So long that I remember Bobby Flay's first show (he and some redneck who has disappeared would debate the advantages of gas grills vs. charcoal grills while cooking on each every week) and his second show (he and some non-funny comedian who has disappeared would cook for a bunch of "friends" each week.)

My favorite shows, however, are not the chef's shows but the travel/learning/science type shows. Good Eats with Alton Brown is my absolute favorite. I also like Unwrapped and Anthony Bourdain's Shows. Bizarre Eats is pretty cool as is Iron Chef. (Maybe some of these are on the Travel Channel -- Same thing. Don't sweat it.) I like those food competitions, too.

Even though I am not a fan of the "chef-stands-in-studio-kitchen-and-cooks" shows, I do enjoy some of the personalities. I like the aforementioned Bobby Flay and Jamie Oliver is okay. Tyler whatshisname is cool, too. I don't like Rachel Ray. Sorry. I think the insane short cuts she does sets cooking back about 20 years. Wait, actually I do like her travel shows.  Just not her cooking show.

One I really do like is Emeril. I love the passion he puts into the cooking and how he has turned the cooking show into entertainment. This is good for good cooking. So many of the old time chefs (Julia excluded) always made it seem so dry and boring. Cooking should be anything but dry and boring.

I was recently sent the following three recipes be a reader. They turn out pretty close to the originals so I thought I would share them with you. Not sure if the email came from New Orleans or not but you never know...




Emeril's Creole Seasoning


Ingredients

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Mix


Emeril's Southwest Seasoning


Ingredients

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions

Mix


Emeril's Mole Sauce


Ingredients

1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream

Directions

1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet.
3. Drizzle with 1 tablespoon olive oil.
4. Roast for 10 to 15 minutes.
5. Remove from the oven and peel, seed and chop the peppers.
6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl.
7. Turn the sauce into a saucepan.
8. Whisk in the chicken stock and cream.
9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes.
10. Remove from the heat and keep warm.



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Emeril's Cooking with Power

http://www.amazon.com/gp/product/0061742988/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0061742988&linkCode=as2&tag=ccr01-20&linkId=UQ4ZVKIPXEVZAGXA
Emeril’s Cooking with Power includes more than 100 easy-to-follow recipes, illustrated with dozens of color photos, specially created for home cooks’ favorite kitchen appliances: the pressure cooker, fryer, multi-cooker, and slow cooker.

Whether you’re whipping up a weekday supper or putting together a weekend bash; hungry for soup, pasta, stew, or an irresistible dessert; Emeril Lagasse has it covered with mouthwatering crowd-pleasers such as Seafood and Smoked Sausage Gumbo and Slow Cooked Lasagna (slow cooker); Barley Risotto with Spring Vegetables and Dulce De Leche Rice Pudding (multi-cooker); Curried Pumpkin Soup and Emeril’s Fastest Bar-B-Q Brisket (pressure cooker); and Fried Fish Tacos with Corn and Tomato Salsa and Apple Fritters (fryer).

Emeril’s Cooking with Power will help you save time, save money, and make great food with minimum stress and maximum flavor.



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Photo of BBQ Rub is Mark.

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