My old restaurant, T.G. Armadillos in Harrisonburg Va. served cajun and tex-mex food. We had to come up with a really good blackening season to prove that we knew what we were doing. I experimented on several but this was always the favorite. It also happens to be really easy. Just sprinkle it on your meat and throw it in a hot cast-iron pan. Everyone will think you’re a pro.
What you need;
- 5 TB. Paprika
- 5 tsp. Salt
- 5 tsp. Onion Powder
- 5 tsp. Garlic Powder
- 5 tsp. Cayenne
- 5 tsp. White Pepper
- 5 tsp. Black Pepper
- 1 tsp. Thyme
- 1 tsp Dill
What you do:
1. Mix all the ingredients and store.
I used this in my cajun restaurant to rave reviews. We used it on every meat and even tofu! You can mix a little bit into an oil and vinegar dressing to really wake it up
This is going to be pretty hot but you can decrease the amount of white pepper quite a bit if the heat is getting to you. You can decrease the red pepper too.
Unfortunately, it isn’t that simple. Many sources of gluten are hidden. Although wheat must be clearly labeled on food labels, that isn’t the case with other gluten sources. Some can hide behind the innocuous label “natural flavoring.”
Further, some foods, such as oats, do not actually contain gluten but are likely to come in contact with gluten during processing or manufacturing, which raises the risk of cross contamination.
Got 2 new orders today for some salsa so things are really looking good!
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Just started this blog as an addition to our Max’s Original Salsa and other products we’ve been selling here in Jackson Mississippi. Our salsa is available just by calling me at 601-953-0330. We make it here by hand and and lot of love. It is thick and zippy and you can use it in a lot of your cooking. The web site isn’t much but it does have the number again and I’ll be sprucing it up a bit in the coming days.