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This is great on barbecued chicken, Tandori chicken, a base for Indian flavored pizzas, whatever!

• 2 1/2 lbs Granny Smith apples
• 3 fresh jalapeno chilies
• 1 cup apple cider vinegar
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 onion, chopped
• 1/3 cup fresh ground ginger
• 2 cloves crushed garlic
• 1 tbsp curry powder
• 1 tbsp mustard seeds

Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.

In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.

Tags: apple, chutney, curry, mustard seed
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Here is a part two to yesterday’s spice post. This one is for the Meat Seasoning.

We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
• 1/4 lb black pepper
• 1/4 lb ground coriander
• 1/4 lb ground cumin

Mix thoroughly to combine the mixture and bottle in airtight containers.

Tags: beef, Prudhomme
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We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
  
• 1/4 lb black pepper
• 1/4 lb ground coriander
  
• 12 oz leaf oregano
  
• 12 oz leaf basil
• 12 oz leaf thyme

Mix thoroughly to combine the mixture and bottle in airtight containers.

Tags: Prudhomme, seafood
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One of my favorite fruits, papaya, is mixed here with sweet crab meat and curry. Placed back in the papaya “bowl” made from the peel.

• 2 ripe papayas
• 2 cups flaked cooked crab meat
• 2 tbsp finely chopped green onion tops or chives
• 1/2 tsp curry powder
• 1/2 lemon, juiced
• 2 tbsp toasted sunflower seeds
• mint for garnish

Cut the papayas in half lengthwise and carefully remove all seeds. Use a melon baller and scoop out the papaya pulp. Be careful not rip the skin which will be the shell for the meal.

In a frying pan toast the sunflower seeds lightly and let cool. In a mixing bowl lightly toss the toasted seeds, crab meat, chives, lemon juice and curry powder with the papaya balls and mix well. Divide the mixture evenly between the 4 papaya shells and garnish with the mint sprig. Serve as a side dish or light salad with dinner or lunch.

Tags: crab, papaya
Posted in Appetizer, Fruit, Side Dish, Spice | No Comments »

I love to try and figure out what is in a mixed seasoning or spice mixture. Here I think I come pretty close to the infamous Emeril’s spicy seasoning.

• 2 tbsp chili powder
• 1 tbsp dried oregeno
• 2 tbsp cumin seeds (toasted lightly to bring out the oils)
• 2 tbsp paprika
• 1 tsp fresh black pepper
• 1 tbsp corriander seeds (toasted lightly to bring out the oils)
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tsp crushed red pepper flakes
• 1 tbsp salt

I keep a coffee bean grinder specifically for spices. Blend all the ingredients thoroughly and enjoy.

Tags: hot
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