[CH] Emeril's Essence
Celeste or Dave Anderson (Gtoughchile@mail.greatbasin.net)
Thu, 8 Apr 1999 12:37:51 +0000
There were warnings about using gloves although Emeril and I never
do.
I make "Essence" all the time. Here's the recipe:
2 1/2 tsp paprika
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs garlic powder
1 tbs cayenne pepper
1 tbs dried oregeno
1 tbs dried thyme
Combine all ingredients and store in an airtight container.
Great for "blackened" steaks or seafood.
> I followed the link to www.foodtv.com and took a look at some of the
> recipes from the "Hot, Hot Chiles" show- they look pretty good (aside from
> the ever-present "Season with Essence" five or six times in a recipe- can
> you say "unsubtle marketing"?) However, I was pretty impressed to see that
> the Fire-Roasted Corn and Tomato Salsa calls for "1 teaspoon minced
> Habanero peppers", considering that these recipes are aimed at a pretty
> mass-market audience with, on the whole, a lesser heat tolerance than we
> the Elect of El Grande. Curious, too, that there are no warnings, etc.
> about handling habs or other chiles - maybe these were included in the show
> and just aren't part of the transcripts.
Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com
e-mail Chilehead@tough-love.com