Excellent post Nix. What about some cumin in there... or is that just wrong?Edit: What the smurf, there isn't a single knife or tool in either of those pics!?!
Quote from: Fuzzbucket on September 29, 2018, 07:42:05 PMExcellent post Nix. What about some cumin in there... or is that just wrong?Edit: What the smurf, there isn't a single knife or tool in either of those pics!?!Cumin for sure: there is cumin in the chili powder. (And that then ends up in my Cajun spice mix. )And there is a spork in one shot.
Spork?... Spork doesn't count... especially from you of all people Nix!
Quote from: Fuzzbucket on September 29, 2018, 09:45:24 PMSpork?... Spork doesn't count... especially from you of all people Nix! Well, does the ginormous kukri count?The sunlight catches it at a better angle in this shot:(Image removed from quote.)
In the recipe above, I mentioned using a pinch of Cajun seasoning in the rice and beans. While there are myriad rice and bean dishes around the world, when I hear 'rice and beans' my mind instantly conjures up image of the iconic New Orleans dish 'Red beans and Rice'. So a big pinch of this stuff works really well for beans and rice. And just about anything else. The recipe below is based off a recipe from New Orleans Chef Donnie Link. I've tweaked it a tad to suit my palate, but I think it is still pretty true to Cajun cuisine. Make it in small batches so it stays fresh. Store in an airtight jar, preferably in a cool dark spot. I keep some in a little plastic jar that can go camping or traveling. (Image removed from quote.)Humbly, I offer my take on a Cajun seasoning blend:4 Tablespoons chili powder (I use my own blend, but a good commercial blend should do nicely here.)2 Tablespoons cayenne pepper2 Tablespoons paprika1 Tablespoon ground black pepper1 Tablespoon ground white pepper1 Tablespoon dried garlic powder1 Tablespoon dried thyme1 teaspoon dried onion powderI grind the peppercorns in a little grinder, then add the other stuff and grind it all together. I've found cayenne pepper in two different heat ratings; I use the milder version to accommodate Mrs Nix's tolerance. You could also lower the cayenne and up the paprika a bit. But, let's face it, Cajun cuisine is known for having a bit of kick. I also prefer using smoked paprika for an interesting little back note, but sweet is probably great here. This mix can be used in all sorts of way, think of it as the multitool of the spice rack: great for grilled chicken or pork, works wonderfully for fried Perch, adds spice to scrambled eggs, super for soups and stews, sprinkle on corn on the cob, and perfect for rice and beans. This stuff will keep you smiling, virile, and strong. Definitely worth trying a batch.
(I couldn’t survive without my chiles)
And awl the rice and beans have been eaten............