It’s been blisteringly cold here in the north-east this weekend. Among other things, this means boot weather for this spoiled little girl. I’ve been getting over some horrible cold or flu thing, and having to outfit Aida with boots in my woozy state, has been slightly irritating to mildly dangerous. Luckily Aida is none the wiser, and she’s been clodhopping through snow and ice at lightning speed. Winter certainly seemed to take it’s sweet time getting here but it has, and it hit with vengeance. Just three weeks ago we were digging out of this.
Luckily before it hit I successfully maneuvered the typical storm ensuing – OMG we need milk, eggs and bread! – supermarket stampede, obtaining enough to make a killer shepherd’s pie, a few lunches and everything to make this (!!!). We also spent lot of time Snowmageddon Saturday at one of our favorite local bars, which is thankfully in walking distance, since all the roads had been closed and a driving ban was in effect for the entire city. There were only a few people walking around, it was like something out of Walking dead, all wanderers gravitating to one place with the same crazy quest for great beer and amazing pizza.
Once the snow stopped falling I walked around to take pictures of the aftermath. Such a surreal feeling to be one of only a few people out walking around.
I’ve been making this Creole seasoning blend since college. My mother and I would make a full batch and split it between the two of us. Making your own spice blend is always nice since you can control the ingredients and a big one for me is the level of salt.
This is great on practically anything – roasted potatoes, fried potatoes, roasted veggies, grilled veggies, pork, chicken, shrimp, Mike’s favorite shrimp (aka – the only one’s he will eat), toasted garlic bread, so yeah, practically anything.
Homemade Creole SeasoningAdapted slightly from Dinosaur Bar B Que An American Roadhouse Full makes 2 1/2 cups, half makes 1 1/4 cups The recipe in the Dino Cookbook does not call for salt, however I add it in because it’s closer to their Cajun Foreplay Spice Rub.
Full1/2 cup paprika 1/2 cup granulated garlic 1/3 cup fine grain salt* 1/4 cup granulated onion 1/4 cup dried oregano 1/4 cup dried thyme 3 tablespoons black pepper 2 tablespoons sugar 2 teaspoons cayenne pepper 2 teaspoons white pepper 2 teaspoons ground cumin
Half1/4 cup paprika 1/4 cup granulated garlic 2 1/2 tablespoons fine grain sea salt* 2 tablespoons granulated onion 2 tablespoons dried oregano 2 tablespoons dried thyme 1 1/2 tablespoons black pepper 1 tablespoon sugar 1 teaspoon cayenne pepper 1 teaspoon white pepper 1 teaspoon ground cumin
Combine everything in a bowl and mix well. Store in glass container with tight-fitting lid.
Alison @Food by Mars says
I love this! Gorgeous photos and totally useful to make your own seasoning blends. Thanks for sharing xo