Emeril's Essence

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy 🙂

It wasn't hard to find; it's on the FoodTV website:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

gloria p

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy 🙂

Nothing out of the ordinary, with salt the
predominant flavor I suspect? Here is the recipe
he provides for it:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8489,00.html

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy 🙂

It's not bad I suppose but would have been much improved had he left out
the salt.

~john

Lucy said:

I'm curious.. what do you guys think is in that spice of his?

Pretty basic stuff, really. Here's Em's and Chuck Taggart's. I prefer
Chucks as it has 3 more ingredients and no salt ....a bammed up bam, if
you will. The choice is up to you. I use it all the time for just about
anything.

http://www.gumbopages.com/food/creole.html

nb

Gloria,
Thank you.. and I'm embarrassed.. I go to that website now and then, and
haven't seen it before.
Thanks again,
lucy

"Puester" <[email hidden]> wrote in message
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Quoted message said:

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner
this evening.. on (I hope I don't get shot for admitting it was frozen,
ack!) frozen french fries.
It's really good!
Just curious..
lucy 🙂

It wasn't hard to find; it's on the FoodTV website:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

gloria p

Thanks notbob.. I'll check it out, this looks tasty.
lucy

"notbob" <[email hidden]> wrote in message
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Quoted message said:

Lucy said:

I'm curious.. what do you guys think is in that spice of his?

Pretty basic stuff, really. Here's Em's and Chuck Taggart's. I prefer
Chucks as it has 3 more ingredients and no salt ....a bammed up bam, if
you will. The choice is up to you. I use it all the time for just about
anything.

http://www.gumbopages.com/food/creole.html

nb

Lucy said:

Thanks notbob.. I'll check it out, this looks tasty.
lucy

My pleasure. Be sure and check out the rest of the site. Many will agree
this is about the best cajun/creole recipe website on the net.

enjoy =D
nb

I've tried a few of the Emeril products and they're all really good. I love
his red pepper pasta sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being right increases in a direct proportion
to the intensity with which others try to prove him wrong."

The vodka pasta sauce is also very good.

"Mpoconnor7" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've tried a few of the Emeril products and they're all really good. I
love
his red pepper pasta sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being right increases in a direct
proportion
to the intensity with which others try to prove him wrong."

big fish said:

The vodka pasta sauce is also very good.

"Mpoconnor7" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've tried a few of the Emeril products and they're all really good. I
love
his red pepper pasta sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being right increases in a direct
proportion
to the intensity with which others try to prove him wrong."

I was in a pinch one evening a while back and tried a jar of his sauce.
I don't recall which kind it was but for a jarred sauce it was actually
pretty good. Next time I need to head to the store I'm gonna pick up a
couple of jars for the pantry just in case.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!

Others have already posted the recipe, but in my opinion the brand name
stuff is too salty -- I'd recommend mixing up your own and cut down on the
salt a little (to taste). :-)

Cheers,
-C

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy 🙂

His show tonight demostrated how to make his Essence spice mix...

~john

in article [email hidden], Levelwave© at [email hidden]
wrote on 1/3/05 21:19:

Quoted message said:

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy 🙂

It's not bad I suppose but would have been much improved had he left out
the salt.

~john

I actually made some salt-free Essence for my late father because of his
doctor's orders to omit salt from his diet.

Dieter

Dieter Zakas said:

in article [email hidden], Levelwave© at [email hidden]
wrote on 1/3/05 21:19:

Quoted message said:

Lucy said:

I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy 🙂

It's not bad I suppose but would have been much improved had he left out
the salt.

~john

I actually made some salt-free Essence for my late father because of his
doctor's orders to omit salt from his diet.

Dieter

I'm not sure where I got this from (it's part of many, many recipes I
have in word format,) but I think it's pretty authentic.

Enjoy,

Rich

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)

ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø

Quoted message said:

<((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Lucy said:

I'm curious.. what do you guys think is in that spice of his?

Just about every one of his FoodTV and emerils.com recipes that uses
Essence also includes a recipe for it.

In my opinion, its not unlike Paul Prudhomme's spice mixes, except that
Emeril's version is more "one size fits all" versus Prudhomme's which
are modified slightly, I think, for every recipe (this is based upon
Prudhomme's various cookbook recipes, almost all of which start with
a spice mix of some sort).

Guy

I've also found some real gems on emeril's website, emerils.com. The site
is somewhat difficult to navigate, and seems to require registration (but
I've been known to use false IDs from time to time), but there really are
some excellent recipes hidden there.

Guy

guy f klose said:

Lucy said:

I'm curious.. what do you guys think is in that spice of
his?

Just about every one of his FoodTV and emerils.com
recipes that uses Essence also includes a recipe for it.

In my opinion, its not unlike Paul Prudhomme's spice
mixes, except that Emeril's version is more "one size
fits all" versus Prudhomme's which are modified slightly,
I think, for every recipe (this is based upon Prudhomme's
various cookbook recipes, almost all of which start with
a spice mix of some sort).

Guy

He's published it in several of his books.

* Exported from Mastercook *

Essence (Emeril's Creole Seasoning):

Recipe By : Emeril Legasse
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or
container.

Yield: about 2/3 cup

- - - - - - - - - - - - - - - - - -

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

"Pete Romfh" <[email hidden]> wrote in message
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Quoted message said:

guy f klose said:

Lucy said:

I'm curious.. what do you guys think is in that spice of
his?

Just about every one of his FoodTV and emerils.com
recipes that uses Essence also includes a recipe for it.

In my opinion, its not unlike Paul Prudhomme's spice
mixes, except that Emeril's version is more "one size
fits all" versus Prudhomme's which are modified slightly,
I think, for every recipe (this is based upon Prudhomme's
various cookbook recipes, almost all of which start with
a spice mix of some sort).

Guy

He's published it in several of his books.

* Exported from Mastercook *

Essence (Emeril's Creole Seasoning):

Recipe By : Emeril Legasse
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or
container.

Yield: about 2/3 cup

I have found that it works best using Whole Foods cayenne pepper
which has a Scoville rating of 90,000 (!)

pavane

Quoted message said:

From: "Lucy" [email hidden]
Date: 1/3/2005 6:11 PM Pacific Standard Time
Message-id: <[email hidden]>

I'm curious.. what do you guys think is in that spice of his?

I believe he gives a recipe for it in one of his books- maybe the everyday's a
party book?

let me look.... *elevator musik*

It's not his *essence* but a creole spice mix that he gives a recipe for in
that book. I'm certain I've seen a recipe for his essence because I made a jar
of it a few years back. It was mostly paprika, pepper and salt with onion and
garlic powder as I recall (plus some herbs). . He does have a couple different
spice blends but the basic one I know I've made before. I'll poke a round a bit
more- chances are it's google searchable

Barb Anne