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 Blackened Meat Seasoning. Check out my new video to see how easy it is to make.
It is super easy to create your own spice blend, and this Copycat Emeril’s Blackened Meat Seasoning is no exception. Besides keeping the level of salt that typically is added as filler in most store bought versions, you know exactly what goes into this. And this one is a fantastic, spiced cajun classic.
In a skillet over high heat toast the cumin and coriander seeds for 2 minutes. This brings out the essential oils in the spices.
MY LATEST VIDEOSIn a spice grinder blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a couple times. Pour spices from grinder into a bowl and add the other ingredients. Whisk together to mix well. Store in a air tight container. That’s it people. Simple right?
I like to use this on chunks of filet or rib eye steaks.
Here I cubed up some beef filet tenderloin, drizzled with 3 tablespoons of melted butter and tossed with 2 to 3 tablespoons of the blackened meat seasoning.
Get a cast iron skill (or your favorite skillet) screaming hot and quickly flash sear the cubed beef. Serve with a baked potato and salad and you’re set. Be sure to keep the kitchen well ventilated as this creates a bit of smoke when searing the beef. Enjoy!
Copycat Emeril's Blackened Meat Seasoning
Ingredients
- 2 tbsp cumin seeds (toasted lightly to bring out the oils)
- 1 tbsp coriander seeds (toasted lightly to bring out the oils)
- 1 tbsp dried oregano
- 1 tsp crushed red pepper flakes
- 2 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp sea salt
- 1 tsp fresh black pepper
- 1 tsp cayenne pepper
Instructions
- In a skillet over high heat toast the cumin and coriander seeds for 2 minutes.
- In a spice grinder (See Note 1) blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a couple times.
- Pour spices from grinder into a bowl and add the other ingredients. Whisk together to mix well. Store in a air tight container.
Excellent spice blend. I have to double and sometimes triple the blend I use it so much.
Haha! I am in the middle of a house remodel and my 3 boxes (yes, 3!) of spices are at the back of the storage unit. I’m dying! Can’t wait to spice and grill next week again!
Did you know that Martha Stewart owas Emeril? I know that owning people is definitely out of style these days, but she does own him.
Wow, no I did not. So he sold to Martha huh? He basically started Food Network channel back in the day. Thanks for the tip there Jeff and I hope you give this a try!
I love the fact that you pan toasted the seeds prior to grinding and blending your mix. That is an essential part of developing the flavors that even some of the most skills cooks miss. I’ve been making my own blackening spice blend for years, but never included cumin nor coriander. I’ll have to add ’em in to check it out. Nice job!
It really adds so much doesn’t it Nate? Hope you give this one a go, it’s super good and a house favorite. Cheers!
Hey Kevin! I never buy seasoning blends because they usually have way more salt than we care for. I like to experiment to come up with blends to suit our tastes and your blends are spot on! 🙂
Agreed Dorothy, although I have found when I do pick up a spice blend it’s from Penzys and they are much lower in salt than other brands. Thanks for the kind words, friend. 🙂