YatCuisine Podcast: Creole Grilling
Grilling with Creole Seasoning, and Blackened Steak.
We're back after the hurricane threats! This week we talk about Creole seasoning, with a couple of recipes for making your own as well as some thoughts on the commercial blends. Recipes include some grilled fish and one for Prudhomme-style blackened prime rib.
The Podcast 31:15, 29.8MB)
Creole Seasoning
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons dried oregano leaves
* 2 tablespoons dried sweet basil
* 1 tablespoon dried thyme leaves
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon celery seed
* 5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
Chef Emeril's Creole Seasoning
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon black pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried leaf thyme
Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.
Creole Grilled Hamburgers
Sprinkle hamburger patties liberally with Creole Seasoning and grill to desired doneness.
Creole Marinated Grilled Red Snapper
Prep Time: 4 hours 5 minutes
Cook Time: 15 minutes
2 onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chili powder
1 teaspoon sugar
Salt and pepper
1 whole cleaned red snapper
Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.
Salmon Filets in Fine Herbs
PREP TIME: 25 minutes
SERVES: 6
INGREDIENTS:
* 6 6-ounce) salmon filets
* 1 cup olive oil
* 1 tbsp grated lemon peel
* 1 tbsp fresh minced tarragon
* 1 tbsp fresh thyme leaves
* 1/2 tbsp fresh chopped chervil
* 1 tbsp chopped dill
* 1 tbsp minced garlic
* fresh ground black pepper to taste
* kosher salt to taste
METHOD:
In a mixing bowl, combine oil and all herbs other than salt and pepper. Wisk thoroughly to create marinade. Remove 6 teaspoon of marinade and set aside for later. Place the fish on a large cooking sheet and coat with the marinade. Allow to sit at room temperature 15 minutes. While fish is marinating, prepare grill according to manufacturer's directions. A small amount of smoke wood may be added for flavor. When ready to serve, place fish on grill and cook 2-3 minutes on each side for medium. Place the cooked fish onto the serving plate and top each with 1 teaspoon of remaining marinade.
[YatCuisine]
YatCuisine entry)
We're back after the hurricane threats! This week we talk about Creole seasoning, with a couple of recipes for making your own as well as some thoughts on the commercial blends. Recipes include some grilled fish and one for Prudhomme-style blackened prime rib.
The Podcast 31:15, 29.8MB)
Creole Seasoning
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons dried oregano leaves
* 2 tablespoons dried sweet basil
* 1 tablespoon dried thyme leaves
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon celery seed
* 5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
Chef Emeril's Creole Seasoning
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon black pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried leaf thyme
Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.
Creole Grilled Hamburgers
Sprinkle hamburger patties liberally with Creole Seasoning and grill to desired doneness.
Creole Marinated Grilled Red Snapper
Prep Time: 4 hours 5 minutes
Cook Time: 15 minutes
2 onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chili powder
1 teaspoon sugar
Salt and pepper
1 whole cleaned red snapper
Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.
Salmon Filets in Fine Herbs
PREP TIME: 25 minutes
SERVES: 6
INGREDIENTS:
* 6 6-ounce) salmon filets
* 1 cup olive oil
* 1 tbsp grated lemon peel
* 1 tbsp fresh minced tarragon
* 1 tbsp fresh thyme leaves
* 1/2 tbsp fresh chopped chervil
* 1 tbsp chopped dill
* 1 tbsp minced garlic
* fresh ground black pepper to taste
* kosher salt to taste
METHOD:
In a mixing bowl, combine oil and all herbs other than salt and pepper. Wisk thoroughly to create marinade. Remove 6 teaspoon of marinade and set aside for later. Place the fish on a large cooking sheet and coat with the marinade. Allow to sit at room temperature 15 minutes. While fish is marinating, prepare grill according to manufacturer's directions. A small amount of smoke wood may be added for flavor. When ready to serve, place fish on grill and cook 2-3 minutes on each side for medium. Place the cooked fish onto the serving plate and top each with 1 teaspoon of remaining marinade.
[YatCuisine]
YatCuisine entry)