What is Cajun Season? What is not? Where did it come from?
It was a method of carrying around a pre-mixed flavor that was shelf stable and your didn't have access to fresh herbs and jars of ingredients. Also, new orleans is the birth place of modern pharmacy, and would often be a place that would grind and mix herbs and spices into special recipes. They would even see voodoo tincsures and digestives. Payshod's Bitters is an early example.
Why it works: The three peppers. The levels of flavor, cayenne for kick, white for base, and black for floral. Add Italian red pepper flake for heat. Always add to hot roux before wake up the pepper. (Feel Free to remove the salt from this, and be able to adjust the salt at the end).
Yield: 4 oz.
Time: 10 minutes
Pairing:
References:
Equipment:
Mortal and Pestle (Spice Grinder).
Ingredients:
Dried thyme
Mexican oregano
Onion power
Garlic power
Sweet Paprika
Kosher Salt (optional)
Cayenne Pepper
Fresh Cracked black pepper
White pepper
(optional extra spicy) Red pepper flake
Instructions: Grind black and white pepper corns to a small sand like size (Red pepper if using it). Remove. Grind you oregano and thyme to a desired consistancy. Add back in pepper, onion powder, garlic powder and paprika.
Plating Instructions
Tasting Journal
Date:
Photo:
Tasting Notes:
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